Beef menu,

Canapé reception
Salmon Bilinis.
Prawns in filu pastry with sweet chili dip.
Honey sausages with seeded mustard.
Mangetout wrapped prawns skewers with lemon  mayonnaise.
Lemon marinated tortellini and sundried tomato skewers.
Thai fish cakes served with a plum sauce.   
Quail eggs served with rock salt.
Baby tomatoes injected with vodka and tabasco served with rock salt and balsamic vinegar.

Starter:
Bed of salad with rolled Parma ham, asparagus, surrounded with oven roasted cherry tomatoes and sprinkled with parmesan.
Chiabatter bread with a balsamic,olive oil and garlic dip.

Gin and Tonic Sorbet to be served in frosted Paris glasses

Main Course:
Fillet of beef  (Medium Rare.) decorated with fresh watercress and red peppers.
Nut roast for vegetarians.
Served with mini roast potatoes cooked in rosemary and thyme and olive oil with harricot beans, mini Yorkshire puddings and a good red wine gravy.

Puddings:
Individual Crème Brulee.
Served with cream and raspberry couli

Coffee and tea.
Home made Florentines.