Tab Content: Delivered to you

Boxed Lunch Sample Menu

• A filled wrap (meat, vegetarian and vegan available)
• Pot of Greek salad
• Vegetarian tartlet
• Sweet treat
• Piece of fruit
• Bottle of water

Simple Packed Lunch Sample Menu

• Plain sandwich
• Packet of crisps
• Piece of fruit
• Bottle of water

Packed Lunch Sample Menu

• Deep filled, wrap or Bloomer sandwich
• Packet of crisps
• Sweet treat
• Piece of fresh fruit
• Bottled water

Snacks Sample Menu

• Biscuits
• Assorted mini Danish pastries
• Homemade breakfast bars
• Freshly baked cookies
• Homemade brownies
• Assorted full size cakes.
• Assorted mini cakes and tray bakes.
• Homemade scones with jam and cream
• Gluten free scones
• Fresh fruit platters (serves 6)
• Blueberry and granola muffins
• Old school biscuits

Tab Content: Refresh Lunches

Hot Lunch Menus are fully served by a member of the team. A surcharge will be made for numbers below 20 as both space and power are required for a hotplate.

Hot Lunches: Casserole Sample Menu

• Chef's meat or vegetarian casserole of the day
• Crusty bread
• Assorted full-size cakes
• Orange juice

Hot Lunches: Lasagne Sample Menu

• Beef or vegetarian lasagne (Gluten-free and vegan pasta bake available)
• Baked garlic bread
• Tossed salad
• Coleslaw
• Orange juice

Hot Lunches: Stroganoff Sample Menu

• Freshly baked salmon or vegetable stroganoff
• New potatoes
• Deli salad
• Tossed salad
• Crusty bread
• Orange juice

Cold Lunches: "No Nonsense" Sample Menu

• One round of sandwiches
• One packet of crisps
• One piece of fresh fruit

*Minimum order for 10 people

Working Lunch Sample Menu

• One round of sandwiches and wraps
• 2 snack items, e.g. Homemade squash and lentil roll, spicy sweetcorn fritter, aubergine chips, mini tart, falafel
• Vegetable crisps

Traditional Afternoon Tea Sample Menu

• Finger sandwiches; a selection of egg mayo, cheese, honey roast ham, smoked salmon and cucumber
• Mini vegetarian tartlets
• Mini vegetarian kebabs
• Two mini cakes per person
• Selection of tray bakes, cakes and filled scones
• Fairtrade tea or Atkinson’s coffee
• Freshly squeezed orange juice

Tab Content: Celebrations

Starters

All served with bread roll

• Pressed ham hock terrine with piccalilli and herb salad
• Smoked trout mousse and kiln roasted salmon with a lemon and honey dill vinaigrette and crisp Melba toast
• Crispy confit duck leg with pear and candied walnut salad and a plum dressing
• Italian meats with toasted bruschetta, olives and artichoke
• Potted Morecambe bay shrimps with brown bread & butter and frisee salad
• Smooth chicken liver pate with fruit chutney and toasted thyme brioche
• Whitby crab and baby gem lettuce with pickled cucumber and cherry tomato chilled coulis
• Fanned melon with fruit coulis and lemon sorbet (v)
• Butternut squash and caramelised onion tartlet with melting goats cheese and toasted pine nuts (v)
• Vine tomato and Mediterranean salad with avocado (v)

Main Course

All served with a potato dish of the day and fresh seasonal vegetables

• Roast rump of Iamb with roasted shallots and a red wine sauce
• Poached breast of guinea fowl with a mushroom and tarragon sauce
• Slow roast belly pork with pork fillet and cider apple sauce
• Roast chicken brushed with lemon, thyme and garlic with gravy
• Braised beef with caramelised onions, button mushrooms and a red wine sauce
• Herb crusted cod fillet with a chive butter sauce
• Poached salmon with wilted spinach and a Provencal sauce
• Sea bass fillet with wilted pak choi and a citrus salsa
• Wild mushroom risotto with parmesan and crispy basil (v)
• Caramelised shallot tarte tatin with a rocket salad (v)
• Goats cheese roulade with a ratatouille sauce and balsamic vinegar (v)

Desserts

• Vanilla creme brülée with shortbread biscuit
• Glazed lemon tart with fresh raspberries
• Warm chocolate and cherry frangipane flan with clotted cream
• Sticky toffee pudding with butterscotch sauce
• Baked egg custard with blackcurrant coulis
• Smooth chocolate and Baileys torte
• Baked bread and butter pudding with custard
• Baked apple and blackberry pie with custard
• Selection of chilled fruits and berries with pouring cream
• Selection of Dewlay cheeses with crackers and chutney

To Follow

• Tea and Coffee with mints

Optional Extras

• Platter of Dewlay cheeses with savoury biscuits, grapes, celery and homemade chutney
• Canapés

Tab Content: Plant-based and Vegetarian

Vegetarian Platter Sample Menu

• Aubergine chips

• Homemade lentil & squash rolls

• Spicy sweetcorn fritters

• Vietnamese rolls

• Two additional Chef’s Choice deli salads

• Tzatziki

• French dressing

• Assorted bread

• Jug of orange juice from concentrate

Locally Sourced Vegetarian Lunch Sample Menu

(Vegan and gluten free where possible)

• A selection of homemade flavoured wraps
• Roasted butternut squash and guacamole
• Onion bhaji with mango chutney
• Fresh mint and shredded iceberg
• Sweet chilli mixed beans with toasted cashew nuts
• Pear, walnut and Garstang blue cheese tartlet
• Beetroot falafel
• Pilling new potato salad in a mustard dressing
• Detox salad with kale red cabbage and carrots
• Crudités and dips
• Cockerham beetroot hummus or spinach and feta hummus
• Homemade vegan sticky toffee pear cake
• Fairtrade tea or Atkinsons coffee
• Freshly squeezed orange juice

Vegan and Gluten Free Hot Lunch Sample Menu

• Sweet potato, spinach and chickpea curry with fragrant rice
• Homemade gluten free and vegan sticky toffee pear cake
• Orange juice