Party and sample function menus

Finger buffets:-
Working breakfasts:-
Rustic-style fork buffets:-
Popular barbeques:-
Gourmet barbeques:-
Special theme lunches:-
Decorated cold buffets:-
Intimate dinner parties:-

  from £7.50 per person
  from £10.95 per person
  from £12.50 per person
  from £14.50 per person
  from £19.50 per person
  from £21.95 per person
  from £25.000 per person
  from £28.00 per person

Sample Pool-side Barbeque Lunch

(Held for an international corporate client. 60 guests. Saturday 30th June 2002)

Salade 'Fruits de Mer'
A selection of local fish and shellfish incorporated with mixed
salad leaves dressed with a light Balsamic vinaigrette.

Seasonal Melon with Summer Fruits
A duo of sliced and fanned melon served with assorted summer fruits,
accompanied by fresh strawberry salsa.

Pool-side Barbeque
A selection of marinated meat and fish cooked to order on the charcoal barbecue
including English beef rump steaks, home-made beef and onion burgers, lamb chops,
seafood en brochette, whole fresh mackerel or sardines and vegetable kebabs.

offered with a selection from

The Salad Table
An assortment of seasonal salads including:-
potato and egg mayonnaise, rice and peas, fusilli pasta and peppers
with mixed leaf salad, tomato and onion salad and coleslaw

Chocolate and Strawberry Roulade
Layers of chocolate sponge rolled around fresh strawberries
and offered with Sark Island cream or Sark Dairy Mary Maid ice cream

Bavarois with Café Crème Sauce Anglaise
A light Bavarois made with Channel Island Cream Liqueur
and accompanied by rich café crème Anglaise

Coffee and Petits Fours.

Sample Dinner Menu

A Pavé of Mediterranean-Style Seasonal Vegetables
served with a beetroot dressing and sun-dried tomato soup.

Confit of English Guinea Fowl with Pommes Dauphinoise
and a saplicon of roasted vegetables with port wine jus.

Served with the Chef's selection
of seasonal vegetables and potatoes.

Iced Lime and Mint Parfait
accompanied by tuilles, lemon sorbet and crème Anglaise.

Mocha Blend Filter Coffee
with home-made petits fours.

Sample Dinner Menu

Tartar of Fresh Salmon with Quails Egg and Keta
served with a Jacqueline oil and lemon dressing.

Seared Fillet of Local Sea Bass and Saffron Potatoes
with a sweet caramel balsamic dressing, garnished with pan-fried scallops.

Served with the Chef's selection of
seasonal vegetables and potatoes.

Marbled Towers of Dark and White Chocolate
filled with crème patissiere and glazed with strawberry soup.

Mocha Blend Filter Coffee
with home-made petits fours.