All our ingredients are carefully sourced from local suppliers who ensure it is of the highest quality and total freshness, leaving all our professionally trained chefs to prepare a magnificent fare.
Quality Fare creates an individually designed
menu for each client, thus ensuring your total piece of mind for any
function that you have in mind. Initially we meet with you for an informal discussion to understand all your requirements and then we craft a specially tailor-made proposal for you. We are confident that this will meet your aspirations, and once complete it will leave you stress free.
Listed below are a few ideas.
Canapes
Baby yorkshire pudding topped horseradish creme fraich
and rare fillett.
Choux puffs filled with stilton and walnuts.
Warm Asparagus (in season) with home-made hollandaise
sauce.
Devils and angels on horse back.
Gravadlax on blinis with "caviar".
Filo pastry tarlets with Rutland smoked trout.
First Course
Carrot and Coriander Soup.
Smoked Salmon mousseline with melba toast.
Spinach Roulade filled with cream cheese, quail eggs
and asparagus.
A layered vegetable terrine with onion marmalade.
Filo pastry case filled prawns in a tarragon mayonnaise.
Croustine topped with home-made liver pate on a bed
of pretty leaves.
Main Course
Beef Wellington.
Glazed duck breast with a with Alex's special sauce.
Venison magdalen.
Crusted sea of salmon with a spicy salsa.
Breast of chicken stuffed with blue cheese, apricots
and almonds wrapped in parma ham.
Tagliatelle with wild mushrooms in a sherry and cream sauce.
Puddings
Soft filled meringue roulade with home-made lemon curd.
Rich chocolate Truffle Torte with amareto cream.
Home-made lime key pie with home-made mango ice cream.
Hazelnut meringue with Bailey's cream and topped with
praline.
Tuille basket filled with tropical fruit served papaya sorbet.
Fruit tartlets with glazed five spice sabayon.
Cheese's
An array of fine cheese including:
Colston Bassett Stilton.
Isigny Camembert.
Hereford Hop Cheese.
Mull of Kintyre Chedder.
Capricorn Goats Cheese.
