Corporate lunch menus

Monday, July 28, 2008
Menu A1
Open sandwich of prawns with marie rose sauce

Deli style sandwich of ham, vine tomato and Gorsehill Abbey Farm St. Kennelm cheese
picture to follow
Croutes of Chadbury goats cheese with tapenade
Shown here before mounting on toasted French bread croutes and topped with tapenade and basil.
Pear and almond tart
Shown here before spreading on frangipane and sprinkling with almonds the final result looking like this earlier sample.

Chocolate nemesis with crème anglaise

Menu A2

Open sandwich of parma ham, rocket and parmesan

Confit of duck wraps with hoi sin sauce

Tortilla wraps on the bar grill to give them extra flavour

Duck confit is slow cooked for 3 – 4 hours before being cooled and mixed with hoi in sauce. It is rolled in the tortilla wraps with cucumber, spring onion and coriander

Open sandwich of vine tomatoes and mozzarella

Banoffee sponge cake

From grated banana to finished cakes:

Menu A3

Open sandwich of tuna and apple
Deli style sandwich of chicken, mozzarella, roast pepper and mango chutney
Lamb kofta and hommous wraps
From raw kofta mix (minced lamb from Home Farm, Bredons Norton, onion, fresh chilli, garlic, ginger, lemon grass, cumin seed and cinnamon, breadcrumbs and egg)
To cooked and cooled koftas.

These were rolled like the duck wraps shown above with iceberg lettuce, yogurt and coriander.

Spiced carrot cake

Shown here before cooking

Blueberry and almond tart

Buffet delivery and catering to Tewkesbury, Cheltenham, Gloucester and accoss Gloucestershire and the Cotswolds. For details and menus click here.

Related posts:

All vegetarian buffet menu

Other buffet events

1 comment

Anonymous said...

Prawn cocktail is my most most! favourite starter, I would never have thought to put it on an open sandwich.....I'd be drooling over that tray, they look irresistable. Just right for summer days. So does the ham. Rache