Served at the Table
At a served function the presentation of the food on the plate adds to the style and panache of your function. Many people choose an assiette of 3 or 4 desserts, or a dessert buffet after a served main course. For these suggestions I have offered a meat, fish and vegetarian option, but you are free to mix and match as you wish.
Chicken Liver Pate with Onion Marmalade
Lamb Shank in Redcurrant Jus
Selection of Seasonal Vegetables
Sticky Toffee Puddings with Toffee Sauce
Masses of Fresh Fruit
Mixed Hors D'oeuvres Platter
Trio Platter of Teriyaki Salmon, Rosti Fishcakes and Salmon en Croute
Baby New Potatoes
Butternut Squash Soup
Mushroom & Pecan Nut Baklava
Medley of Roasted Vegetables
Individual Meringue Nests
Bowls of Mixed Berries
At most events I also served some light nibbles as your guests arrive. The main meal is followed by coffee, tea and herbal infusions with chocloates or petits fours.