Menu Selector

Starters

Melon and Citrus Fruit Salad with a Raspberry Balsamic Dressing

Fan of Melon with Honey and Ginger Puree

Melon Fan served with Prawns in a Lime and Coriander Crème Fraiche

Butternut Squash, Apple and Parsnip Soup, with a hint of spice and chopped chives

Homemade Pea and Ham Soup

Cream of Chicken and Watercress Soup with Garlic Croutons

Homemade Minestrone

Chilled Cucumber and Mint Soup

Traditional Prawn Cocktail or Tiger Prawn Cocktail #

Cured Salmon Rolls with Honey, Mustard and Dill Sauce

Salmon and Dill Terrine with seasonal leaves and Citrus Crème Fraiche

Traditional Smoked Salmon with Lemon and Cracked Black Pepper

Warm Thai Fishcakes with Sweet Chilli Sauce *

Venison Pate served with Crudités, Autumn Fruit Chutney and Melba toast

(Alternative choice: Chicken and Wild Mushroom Pate; Duck and Orange Pate)

Roasted Pepper and Mozzarella Terrine served with Crudités, Chutney and Melba toast

Asparagus, Parma Ham and Quails Eggs Salad topped with Cherry Tomatoes,

Croutons and Parmesan, dressed with balsamic vinaigrette #

Asparagus and Smoked Salmon with Hollandaise Sauce #

Strawberry, White Stilton and Black Pepper Salad with Chocolate Balsamic Dressing

Thai Chicken Salad with a Creamy Thai Dressing

Trio of Smoked Duck, Smoked Chicken Breast and Gammon Ham accompanied

by mixed leaves with Orange and Onion Marmalade #

Mezze of Humous, Taramasalata and Tzatsiki served with Pitta Bread, Crudités and Olives

(individual or one sharers plate per table)

Mixed Bruschetta (individual or one sharers plate per table)

Main Course

Fish

Fillet of Sole stuffed with Garlic and Prawns in a Cream and Chablis sauce *#

Brioche and Herb Crusted Fillet of Salmon served with a Mediterranean sauce

Salmon en Croute with a Creamy Lemon Sauce *

Herb Baked Cod Loin and Tomato Salsa

Thai Dusted Fresh Tuna Steak with a Lime and Corriander Dressing #

Baked Sea Bass served with a Prawn, Dill and Cream Sauce *#

Beef

Braised Rump Steak served with a Creamy Peppercorn or Chasseur Sauce

Traditional Herb Crusted Roast Sirloin or Rump of Beef with

Yorkshire Pudding and Horseradish sauce

Fillet of Beef Wellington *#

Braised Sirloin Steak with a Stilton and Port Sauce

Steak and Ale Pie

Lamb

Rosemary and Garlic Crusted Leg of Lamb served with a Redcurrant Tartlet and Port Jus

Roast Loin of Lamb served with a Walnut, Orange and Rosemary Stuffing Pattie and Cumberland sauce *#

Herb Crusted Rack of Lamb with a Red Wine Jus #

Lamb Steak with a Ginger and Mango Sauce

Pork

Escalope of Pork with a Pear and Cider Sauce

Roast Loin or Leg of Pork served with a Date and Almond Stuffing Pattie and Red Wine Jus

Breaded Pork Escalope with Goats Cheese and Roasted Pepper Sauce *

Trio of Sausages with Red Onion Mash

Poultry and Game

Supreme of Chicken wrapped in Bacon or Vine Leaves and served with a Wild Mushroom sauce

Roast Chicken Supreme with a Lemon and Thyme Stuffing Pattie and Roast Gravy

Filo Chicken Wellington with Smoked Bacon and Cheese *

Escalope of Turkey Forestiere (Wild mushrooms, Cream and Wholegrain Mustard)

Turkey Steak with a Lemon and Tarragon Sauce

Aromatic Breast of Duck with Plum or Honey, Mead and Ginger sauce #

Red Wine Braised Venison Steak served with a Port and Orange Sauce *#

Roast Guinea Fowl stuffed with Lemon and Herb Cous Cous and served

with a Vermouth and Lemon Sauce *#

Game Pie with Herb Mash *

Vegetarian Options

Cherry Tomato, Brie and Basil Filo Bundles served with a Tomato and Basil Sauce

(other fillings and sauces available on request)

Roasted Stuffed Pepper with a Spicy Salsa Sauce

Moroccan Bean Casserole served with Wild and Basmati Rice

Tofu and Roasted Vegetable Ragout served with Herb Cous Cous

Porcini and Truffle Capalletti Pasta with Pesto Rosso

Dessert

Dark Chocolate Ramekin filled with Lemon Glace Praline

Tarte Citron with a Lime Infused Crème Fraiche

Duo of Lemon and Chocolate Tarte with Cream

Crème Brûlée and Fruit Compote garnished with Cream

Brûléed Caramel Cream

Rum and Banana Crème Brûlée with Rum Mascarpone

Rich Chocolate Torte with Raspberry Puree and Cream

Brandy Snap Basket filled with Kiwi, Mango and Pineapple with a Malibu Cream

Homemade Sherry Trifle (one per table)

Individual Berry Trifle with Fresh Cream

Strawberries and Raspberries served in a Chocolate Basket with Vanilla Mascarpone

Chocolate Dipped Meringue filled with marinated Peaches, Nectarines and Apricots

served with Ginger Cream #

Chocolate Pots with Mulled Fruits garnished with Fresh Cream and Berries

Traditional Strawberries and Clotted Cream

Cappuccino Bavarois with Coulis and Cream

Vanilla Cheesecake with Fruits of the Forest Compote and Cream

Fresh Fruit or Tropical Fruit Salad and Cream

Homemade Rhubarb and Raspberry Crumble and Custard

Sticky Toffee Pudding served with Toffee Sauce

Traditional Homemade Spiced Deep Filled Apple Pie with Custard

Homemade Steamed Pudding (various) and Custard

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Three Cheese Selection served with Grapes, Celery and Savoury Biscuits

– From £2.50 per head as an extra course (1 plate per table)

~ 0 ~

Tea & Coffee (Mints # or Petit fours #)

Cafetiere Coffee # (1 per table)

# These items attract a supplement due to seasonal fluctuations

* These items are not always suitable for Functions over 100 and are subject to the facilities available

Prices are subject to choice, location and numbers (see cover notes). Special Diets and Vegetarians catered for on request.

HH Clark Caterers Limited,

The Old Bakery, 60A Queens Road, Farnborough, Hampshire

GU14 6DX.

Telephone:

01252 514217

Email info@clarkcaterers.co.uk