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The menu suggestions are just a sample selection. Sarah will be pleased to prepare and cook any request you may have.

Homemade Gravalax with dill sauce & mixed leaves
Smoked duck with orange and black olive salad
Trio of smoked salmon, prawn tart, salmon and
watercress roulade
with a lime dressing
Caesar salad with Parmesan and garlic croutons
Layers of tomato, mozzarella cheese and rocket topped
with aubergine crisps and a red dressing
Filo baskets with prawns and tomato Marie rose sauce
Marinated pears with cream cheese, black pepper and
ginger with a mixed leaf salad and lime dressing
Layers of smoked salmon, spinach and herb cream
with a balsamic and honey dressing
Smoked chicken layered with avocado and laced with
balsamic vinegar and sour cream sauce
Scotch smoked salmon with herbs blinis and rocket and
lemon salad
Leek, potato and asparagus terrine with red pepper coulis
Chicken liver parfait with balsamic vinaigrette dressed
salad and melba toast
Pressed ham hock terrine infused with cider and garden
herbs, with peppered rocket salad and garlic mayonnaise
Fresh asparagus with creme fraiche and chive sauce
garnished with smoked salmon ribbons
Smoked salmon and smoked trout mousse with a mixed
leaf and prawn salad
Spinach and mushroom roulade with cherry tomato salad
and red onion and cranberry chutney
Dovetail of melon with summer fruit
Melon and parma ham with seared figs
Anti pesto of continental meats parma ham – salami –
chorizo – pastrami served with olive oil & balsamic vinegar
French bread
Layered smoked fish with cucumber salsa salad
Mushroom pate with pine nut salad


Cajun char grilled chicken salad with balsamic vinegar
and bacon dressing
Salmon fish cakes with a lemon dressing and dill sauce
Cheese souffles Seafood pancakes with martini sauce
Seared salmon on a bed of courgette ribbons with a
tarragon hollandaise
Filo pastry baskets with prawns and monkfish
Fresh asparagus and sole with lemon hollandaise
Coquille St. Jacque
Yorkshire puddings with wild mushrooms
Fish kebabs on a bed of lemon and tarragon rice
Vol au vonts with Thai chicken in a lemon grass sauce
Puff pastry with sun blushed tomato topped with
goats cheese or brie with a red pepper dressing
Yorkshire estate pigeon with spiced pineapple chutney


Cream of carrot and coriander
Cream of watercress
Cream of mushroom and walnut
Roast red pepper
Sea food chowder
Butternut Squash
with apple and mild curry
Leek, Potato and celeriac
Tomato and basil
French onion
with gruyere toasties
Winter pea with a hint of mint

All served with homemade assorted rolls and