Tab Content: Canapés
Select four choices from the variety below
- Spinach, walnut, sun-dried tomato pesto on a cucumber crouton (V)(VG)(GF)(DF)
- Cherry tomato, artichoke, mozzarella and basil kebab (V)(GF) Creamed goats cheese tartlet (V)
- Smoked salmon and crème fraiche blinis
- King prawn skewer (GF)
- Mini Yorkshire pudding with BBQ pulled beef
- Sticky BBQ chicken mini tartlet
- Chicken liver pate en croute with onion marmalade
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 brûlée 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