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A La Carte Menu A LA CARTE STARTERS Brie and Caramelised Red Onion Tart A light filo tart filled with a sweet onion relish and melted Brie with an Olive Oil drizzle Brie and Mangetout Mousse Brie and cream cheese combine to give a full flavoured starter with pale and dark green colour Trout Mousse with Watercress Mayonaise Pale pink trout mousse laying on a pool of homemade watercress mayonaise Crab Mousse with Avocado Sauce Dark and white crabmeat blended with cream and eggs accompanied by a rich sauce of avocado and mayonaise Fish and Prawn Terrine Chopped white fish with fresh herbs layered with succulant prawns Chilled Watercress Soup The best watercress is used to make this delicious soup which can also be served hot, and is finished with a swirl of cream Gespacho This classic Spanish chilled tomato and garlic based soup from Andaluccia is acommpanied by individual pots of chopped vegetables and croutons Vegetable Terrine with Tomato Couli Pureed seasoned spinach layered with julienne of colourful vegetables and served on a tomato couli Green Vegetable Terine with Salasa A light terrine with a rich flavour from infused cocnut milk and served with a chunky salsa of avocado and tomatoe Avocado Pears Stuffed with Roqufort Cream Ripe avocado pears filled with creamed blue cheese Seared Asparagus with Flamed Chevre (in season) Fresh Asparagus and Sizzeling Goats Cheese, a perfect starter to preceed any main course Spinach and Smoked Salmon Roulade with Prawns and Dill Mayonaise Spinach cream cheese and smoked salmon rolled togeter to give a colouful effect when sliced adnd arranged around a pyramid of prawns on a homemade mayonaise scented with homegrown dill Salad of Roasted Butternut Squash and Parma Ham with Rocket and Shaves of Parmesan A light and delicious salad to complement any main course *** * * HOT BUFFET MAIN COURSES Chicken with Apricots Plump apricots and chicken combine in a white wine sauce Chicken Dijonaise Chicken in a mouth watering cream sauce flavoured with Dijon mustard Chicken in Port and Cream Sauce Tender pieces of chicken cooked in port and finished with a rich cream sauce Chicken with Apples and Cider A classic French country dish of marinated chicken and apples Chicken in Gin and Lime Sauce Fresh limes soaked in gin and finished with cream gives the chicken a summery taste Chicken with Boursin Sage and Bacon Chicken with a tasty topping of chopped sage and bacon with herbed cheese Fricassee of Chicken with Wild Mushrooms and Sherry Tender chicken with the delicate flavours of wild mushrooms in a sherry sauce Lamb in Asparagus Sauce Tender lamb served with a rich asparagus puree and cream Lamb with Ginger and Coriander Fresh coriander and grated ginger give this dish an oriental flavour Lamb in Sweet Minted Sauce Fresh mint and red currants produce a sauce to compliment the red wine marinated lamb Best End of Lamb with a Herb Crust Roasted best end of lamb with a herb scented crust Cashew Spiced Beef Beef cooked to perfection in a rich yoghurt based sauce with crushed cashew nuts and cardamom seeds and finished with toasted cashew nuts Beef Provencal A Mediterranean recipe incorporating the flavours of olives tomatoes and peppers Beef Goulash Tender beef traditionally cooked with paprika tomatoes and finished with soured cream Pork with Caramelised Apples Apples in a rich caramel form a base for mouth watering pork dish finished with Calvados and cream Seafood Pie A dish crammed with shellfish and salmon bound together with a white wine sauce and topped with creamy mashed potato Baked Salmon with Herb and Sorrel Sauce Salmon steaks cooked in a creamy sauce with herbs and sorrel freshly picked from the garden Mediterranean Fish Stew An amalgamation of different fish with sun ripened vegetables cooked in a sauce of herbs and tomatoes Potato and Leek Layers with Garlic Sausage Popular Swiss recipe with added bacon and topped with cheese * * * HOT VEGETARIAN MAIN COURSES Goats Cheese and Mushroom Tart Baby goats Cheese baked in large field mushrooms encased in a puff pastry tart with artichoke hearts and tomatoes Vegetable and Blue Cheese Bake A union of fresh vegetables layered and baked with a crumbly topping with blue cheese Lasagne of Spring Vegetables and Wild Mushrooms Fresh vegetables and pasta in layers with a sauce of fresh home grown herbs Mediterranean Vegetable Casserole A collection of vegetables cooked in a rich sauce of tomatoes and basil with the addition of Spanish olives * * * COLD VEGETARIAN BUFFET MAIN COURSES Bean and Pesto Salad A salad of mixed beans in a dressing of basil olive oil and pine nuts Spinach Mille Feuille Layers of puff pastry sandwiched together with spinach and chopped walnuts and served on a tomato couli Tomato and Basil Cheesecake A savoury variation of a traditional recipe on a pastry base * * * COLD BUFFET MAIN COURSES Fresh Salmon with Lemon or Watercress Mayonnaise Whole Salmon poached in white wine colourfully decorated and presented to your buffet table on a mirror Coulibiac Fresh salmon and spinach wrapped in a crisp puff pastry and served with a sauce of soured cream Tiger Prawns and Mangetout with Cashew Nuts in a Piquant and Sesame Seed Dressing Big succulent prawns and mangetout marinated in an tomato dressing and finished with toasted cashew nuts Thai Chicken in Lemon Sauce Chicken cooked in lemon grass and coriander and served in a creamy aromatic sauce Poulet Chantilly chicken in home made mayonnaise on a bed of rice and mushrooms Chicken in Horseradish Sauce The unusual combination of fresh horseradish and chicken makes a tempting dish Chicken with Caper and Mustard Sauce A delicious dish with the piquancy of capers and grainy mustard Herb Roasted Chicken on Minted Cous Cous Breast of Chicken roasted with fresh herbs and served on a bed of cous cous scented with mint and lemon Smoked Chicken and Mango Salad tender chicken breast and chopped Mango on a bed of fresh green leaves and diced new potatoes drizzled with truffle oil Gammon en Croute Whole gammon roasted in crisp puff pastry and beautifully presented on a bed of fresh fruit and nuts Roast Beef in Mustard Sauce Top quality beef marinated in red with and served with a sauce of Dijon mustard wine and cream Fillet of Beef in a Mustard Crust Whole roasted fillet encased in a crisp crust and served on a bed of watercress Loin of Pork with Black Cherry Stuffing and Soured Cream Sauce Chopped black cherries combined with herbs and seasoning make a colourful and tasty stuffing for roasted pork * * * SALADS Mixed Leaf Salad Brown Rice and Aduki Bean Pasta Pistou Pasta and cheese Pasta and Egg with Watercress mayonnaise Pasta and Herb Cucumber Yoghurt and Mint Cucumber and Dill Cucumber and Fennel Cracked Wheat Salad Cauliflower Broad Bean and Mushroom Waldorf Tomato Salad with a Basil Dressing Courgette and Tomato Coleslaw with Grapes Mushrooms in Soured Cream Pepperonatta Potatoes ProvencalPotatoes in Tuna Mayonnaise Potato Salad with torn Basil and Parmasan Shaves with an Olive Oil Drizzle Avocado Bacon and Crouton Bean Sprouts with Mango and Ginger Dressing * * * DESSERTS Chocolate Brandy Cake A rich refrigerator cake with cherries walnuts and digestive biscuits Chocolate Roulade Squidgy chocolate rolled with fresh cream flavoured with orange zest Chocolate Layer Dessert Layers of crunchy chocolate and fresh cream make a most unusual dessert Exotic Fruit Pavlova Traditional meringue with a marshmallow centre and topped with fresh tropical fruits Daquoise Layers of meringue sandwiched together with Apricot Puree and Cream Lemon Vodka Meringue Cake Lemon flavoured creme anglaise and cream laced vodka form the centre for disks of meringue Grand Marnier Souffl� A light chilled souffl� with the distinctive flavour of Grand Marnier and zest of orange Souffl� Chinoise Stem ginger and crumbled ginger biscuits flavour are added to this chilled combination of eggs and cream Frangipani Souffl� A delicious almond dessert with Amaretto on a base of Amaretti biscuits Charlotte Rousse A classic dessert of cream and creme anglaise encased in sponge fingers Charlotte Malakoff A coffee and chocolate confection surrounded by liqueur soaked sponge biscuits Apple and Cinnamon Tart Sweet pastry base holding apple puree infused with cinnamon and decorated with caramelised apple slices Summer Pudding fresh summer berries surrounded by cassis soaked bread Rich Lemon Cream A refreshing lemon dessert made with cream and egg yolks Gooseberry and Elderflower Tart A sweet pastry case holding a delicate mixture of puree of gooseberries and creme anglaise with the special flavouring of elderflower. Cappuccino Trifle Mouth watering flavours of coffee and chocolate combine with cream and coffee liqueur Apple Mousse with an Apple and Vanilla Sauce Delicate and light this mousse is complimented with a creamy sauce flavoured with vanilla pods Polish Poppy seed Cheesecake with Vodka Raisins A stunning baked cheesecake full of vodka soaked fruit with a hint of lemon * * * FINGER BUFFET MENU Chicken Drumsticks Classic buffet dish roasted with a coating of fresh herbs or honey and mustard Assorted Sandwiches Various fillings on brown and white bread Tortilla Wraps A Mexican flatbread crammed with selected fillings Individual Quiches Selected flavours fill cheese shortcrust pastry tartlet cases Sausages with Curry Mayonnaise Cocktail sausages with a creamy curry sauce for dipping Bacon and Mushroom Croissants Croissant filled with chopped mushrooms and crispy bacon and grated cheese Spinach and Brie Filo Parcels Crisp Filo pastry triangles stuffed with cheese and pureed spinach Eggs Stuffed with Curry Butter and Ham Barnyard eggs overflowing with chopped ham in a curry flavored butter Pastrami on Pitta Bread Cured spiced beef on fingers of herb buttered pitta bread Cheese Kebabs Skewers of mature cheddar and blue cheese with pickles Prawn and Saffron Vol au Vents Succulent prawns combined with a saffron flavored sauce inside classic pasty cases Individual Pork Pies Bitesized Melton Mowbray traditional pies Savoury Scotch Pancakes Individual pancakes stuffed with chicken and grapes in mayonnaise Crudit�s and Dips Fresh julienne vegetables and Italian breadsticks with a selection of dips Baby Tartlettes filled with Dolcellatte Souffl� Pastry shells holding a delicious blue cheese souffl� Mini Croissant filled with Prawns and Lemon Sauce Succulent prawns in a tangy lemon sauce encased by mini croissants Sausage Rolls Spicy sausage meat surrounded by crisp puff pastry Baguettes filled with Brie and Salad French baguettes brimming with French brie and fresh colourful salad Pizza Fingers Slices of assorted flavours on crisp pizza bases American Cheeseboard fingers of assorted cheeses surround an arrangement of fresh traditional and tropical fruits Leek Bacon and Stilton Tartlets Delicious tartlets baked with a center of saut�ed leeks and bacon and bound together with stilton sauce Yorkshire Puddings filled with Roast Beef and Horseradish Rare roast beef shaved and mixed with homegrown horseradish and cream and piled into crisp Yorkshire pudding cases A Collection of Charcuterie thinly sliced continental salamis and sausages Melon Prawn and Mozzarella Brochettes Cubes of honeydew melon and mozzarella cheese with prawns arranged on satay sticks Baby Cornish Pasties Traditional recipe of meat and potatoes surrounded by a crumbly pastry case * * * DINNER PARTIES STARTERS Warm Salad of Scallops and Crisped Bacon Tender scallops and crisp bacon on a bed of leaves drizzled with olive oil and Balsamic Vinegar Smoked Salmon and Spinach Roulade with Prawns Spinach roulade rolled with cream cheese and smoked salmon arranged around succulent prawns with a fresh dill mayonnaise Layered Chicken Terrine Chopped chicken moulded with spinach and served on a bed of leaves Trout Mousse with Watercress Mayonnaise A pretty pink and green starter of light trout mousse sitting on a pool of fresh mayonnaise Avocado Pears Stuffed with Roquefort Cream Ripe avocados brimming with a tangy blue cheese cream Filo Cups with Prawns Crisp filo pastry tarts filled with prawns cooked in saffron cream or garlic butter Thai Crab Cakes with Coriander and Lime Sauce White and dark crabmeat moulded with crushed potato and served with a tangy sauce Chevre and Caramelised Onion Tarte Flamed Goats Cheese on a bed of caramelised red onions served in an individual filo pastry case Deep Fried Aubergine Slices with Aubergine Puree Pureed aubergine and anchovy sandwiched between layers of Aubergine "crisps" and beautifully served with a tomato vinagrette Scallop Mousse with a Mussle and Saffron Juice Attrctive individual mousse on a sea of sauce made from sauted mussles flavoured with saffron and decorated with mussles in thier shells Tartare of Trout with Avocado Stacks of fresh trout and diced potato toppred with mustard mayoaise and served with sunripened avocados * * * MAIN COURSES Salmon with Pernod and Pine Kernels Salmon steaks cooked in a cream sauce flavoured with Pernod and crunchy pine kernels Salmon in Saffron Sauce The addition of saffron to cream and wine is the perfect compliment to salmon Salmon with Paprika and Dill Sauce The delicate flavour of paprika is added with home grown dill to make a memorable sauce Lotte Provencal Chunky monkfish is served with a sauce of tomatoes, onions and herbes de Provence Monkfish in Cream Wine and Leek Sauce Delicate monkfish enhanced by a creamy sauce subtly flavoured with saffron and lenongrass Pheasant Alacantara Pheasant stuffed with pate and marinated in Port for three days ensures a really tender dish Venison in Port and Redcurrant Sauce Rich and full of flavour a perfect dinner party dish Venison with Red Wine and Walnuts Tender fillet of venison with a red wine sauce scented with walnuts Lamb Provencal Best end of Lamb coated with a herb-scented crust and served with a white wine and tomato jus Lamb in Sweet Minted Sauce Fresh mint and red currants produce a sauce to compliment the red wine marinated lamb Duck with Black Cherries and Cinnamon Sauce Gressingham Duck Breast flamed in sherry and accompanied by an rich sauce Duck Automium Barberry Duck with a Brandy and Grand Marnier Sauce Chicken with Fresh Mint and Baby Sweet Corn Breast of chicken in a delicate cream sauce flavoured with fresh mint from our garden and tiny corn on the cob Fricassee of Chicken with Wild Mushrooms and Sherry Tender chicken with the delicate flavours of wild mushrooms in a sherry sauce Chicken with Gin and Lime Sauce This tangy cream sauce is enhanced with fresh lime and gin upon sit a moist fillet of chicken Pork Fillet Stuffed with Apricots and Herbs The stuffing of apricots and fresh herbs is perfect with pork and is complimented with a Kummell sauce Pork in Cardamom Cream Crushed cadomom pods are combined with wine and cream to make an unusual sauce Pork with Juniper and Marsala Tender escalope of pork with a delicious sauce of crushed juniper berries and Marsala wine Fillet of Beef with a Cream and Pate Sauce Best fillet of beef sitting on a cream sauce thickened with home made pate Fillet Steaks with Pink Peppercorns on a Rosemary and Cashel Blue Rosti Prime fillet cooked to your preferance sitting on a bed of grated potatoes combined with blue cheese and rosemary with a sauce of red wine and pink peppercorns Fillet of Beef with a Horseradish Crust Pan-fried fillet of beef topped with a marrow and fresh horseradish crust * * * DESSERTS Coconut and Kirsch Roulade A roulade made with coconut is brimming with Kirsch flavoured custard and cream Tarte au Citron with Blackberry Couli tangy lemon tart on a pool of blackberry sauce is an colourful end to the meal Baked Chocolate Tart A warm rich dark chocolate tart for chocolate lovers only Chocolate Praline Bombe A rich combination of chocolate and praline in a frozen bombe mould Bombe Glace Three ice creams are moulded to give a refreshing dessert Nougat Semmi Freddo A delicious nougat ice cream Mango Bavarois in Amaretti Sponge with Tropical Sauce Mango puree and cream sandwiched between almond flavoured sponge on a lake of fruit sauce Souffl� Monte Cristo chilled vanilla souffl� with a chocolate craque centre Grand Marnier Parfait with Mango Sauce Iced liqueur cream delivered on a delicious refreshing sauce Terrine of Oranges with Raspberry Sauce Fresh oranges moulded with a liqueur jelly and served with a colourful raspberry Couli Tarte Tartin Upside down caramelised apple tarte served with homemade ginger ice cream Apple Mousse with an Apple and Vanilla Sauce Delicate and light this mousse is complimented with a creamy sauce flavoured with vanilla pods * * * CANAPES Bacon and Eggs crispy bacon on fried bread topped with fried quails egg Shepherds Pie the classic dish served in pastry cases Fish and Chips tiny pieces of battered cod and thin chips presented in newspaper Welsh Rarebit bite sized pieces of toasted bread with melted cheese and Worcestershire sauce Bangers and Mash tiny Lincolnshire sausages with a mashed potato dip Toad In the Hole baby yorkshire puddings crammed with Lincolnshire sausage Kedgeree classic dish of smoked haddock egg and rice served on teaspoons Bubble and Squeak mashed potatoes and vegetables delivered on a teaspoon Lamb Rissoles minced seasoned and herbed lamb shaped into bite sized shapes Black Pudding mashed northern classic on a round of toast Parlsey Dumplings tiny dumplings seasoned with homed grown flatleaf parsley Lamb Kebabs with Yoghurt and Mint Dip Tender pieces of lamb fillet to dip into a refreshing dip Dim Sum Tiny Filo pastries packed with an assortment of fillings including prawns, Chinese vegetables, curried chicken, and fish and served with a black bean sauce Fishcakes with Coriander Chilli and Lime Dip Delicious tiny fishcakes coated in herbed breadcrumbs and served with an unusual dip Chicken in Sesame Seeds Bitesized chicken coated in crispy sesame seeds and deep fried Baked Camembert with Hot Garlic Crisps Whole cheese baked in its own box and served with hot dipping crisps * * * COLD CANAP�S Stilton Hazelnut and Cream Cheese Tartlet A blend of stilton cream cheese and chopped hazelnuts in a Filo tartlet Smoked Salmon Pinwheel Tiny rolls of smoked salmon and brown bread Pastrami and Horseradish on Pitta Cured spiced beef on fingers of mini pitta bread that has been spread with horseradish cream Ham and Mustard Seed Canap� Shaved ham mixed in a home-made mustard seed mayonnaise on a pastry bed Baby Yorkshire Puddings With Beef and Horseradish Tiny bite sized Yorkshire puddings crammed with beef and fresh horseradish with cream Cream Cheese and Smoked Salmon Bites Smoked salmon parcels of cream cheese mixed with fresh dill A selection of Filo Pastry Canap�s Filo pastry cases with an assortment of delicious centres Tartlets Filled with Dolcellate Souffl� Tiny shortcrust pastry shells holding a light cheese souffl� Quails Eggs with Bacon Mayonnaise Tiny shelled eggs accompany a dip with crispy bacon Cherry Tomatoes filled with Guacamole Sweet tomatoes brimming with a spicy avocado crush Brioche with Duck Mousse or Taramasalata Bitesized pastries filled with tasty fillings Prawn Cocktail served in pastry cups Potted Pheasant minced and seasoned local pheasant in filo shells Mackerel with Gooseberry Sauce mackeral mashed with fresh gooseberry sauce served in pasty cases Artichoke Hearts with Ham Poached Artichoke hearts brimming with chopped ham and grated cheese Olive and Feta Vol au Vents Baby pastry cases with a filling of diced feta cheese with Spanish black olive Quails Eggs with Bacon Mayonnaise Delicate Quails Eggs arranged on a plate of crisp green lettuce with a bowl of homemade mayonnaise enriched with finely chopped bacon Smoked Ham Melon and Stem Ginger A classic combination of ham and melon with a warm glow of stem ginger Stilton Cream Cheese and Hazelnut Tarts Baby Filo pasty shells brimming with a mixed cheese and chopped hazelnut combination Smoked Salmon and Pickled Cucumber Wafer thin slices of smoked salmon and cucumber arranged prettily on cocktail sticks * * * SWEET CANAP�S Baby Florentines A delightful mixture of nuts and candied fruit on a chocolate base Tiny Meringues with Cream Baby finger meringues filled with fresh cream Individual Lemon Cheesecakes Diamond shaped lemon cheesecake on a biscuit base Baby Eclairs Bitesized eclairs filled with fresh cream and creme anglaise with dark and white chocolate coating * * ***
Clever Cooks : Manor Farm House : South Witham : Grantham : NG33 5QB Tel.01572 768 263 : Mob.07789 180 458