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Celebratory Buffet from Frankie Cranfield |
£22.50 |
For larger groups holidaying at Monkhouse Hill who wish to celebrate an anniversary or other special occasion, we have arranged for Frankie Cranfield, a local event catering specialist, to offer the following cold buffet menu. An alternative dinner menu is also available for up to 20 people.
Frankie's extensive catering experience ranges from her London based training to location cooking for a host of film stars, and from city directors' lunches to a residential period cooking for members of the royal family.
This service is available most days throughout the year (excluding Christmas and Easter). However, please phone Frankie on 016974 78599 before completing this form to confirm her availability.
The buffet comprises two main dishes served with three salads, selected from the menu below. Fresh bread rolls accompany all buffets. Two desserts are also selected from those shown below.
A minimum number of 10 people on any one night, and a maximum number of 50 people on any one night, apply to the buffet service. Buffets are ready for 7.30pm unless an alternative time has been requested.
In the first line, enter the week and day of your holiday that you require the buffet alongside the number of people (quantity) to be served.
Then select any two main courses, three salads and two desserts from the menu items. Make your selections by stating a quantity of one - please ignore the date fields when ordering menu items.
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Date required --- |
| Number of people requiring buffet |
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| Glazed Cumbrian ham, on the bone, with a spicy orange sauce |
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| Wild salmon fillet, poached, served with a dill and lime sauce |
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| Classic Coronation chicken, a creamy curry mayonnaise sauce, with toasted flaked almonds scattered on top |
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| Warm onion and parmesan quiche |
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| Pink Cumbrian lamb cutlets, glazed in mint and apple jelly |
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| Chicken breasts lightly poached, served sliced in a lemon tarragon mayonnaise sauce, with asparagus spears |
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| Spinach roulade with a mushroom cream cheese filling |
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| Alternate slices of duck and chicken breasts, with a mango and coriander salsa |
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| Salad - New potato salad, with chive vinagrette dressing |
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| Salad - Baby leaf salad, in a balsamic dressing, with shavings of parmesan and toasted sesame seeds |
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| Salad - Pasta salad nicoise, with tuna, Greek black olives, tomatoes, haricot vert, and quails eggs |
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| Salad - Baby tomato and french bean salad, in a pesto mayonnaise dressing |
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| Salad - Char-grilled vegetables and couscous salad |
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| Salad - Beef tomato and char-grilled aubergines, with Mediterranean parsley and olive oil |
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| Salad - Greek salad with feta cheese and sprinkled with thyme |
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To Follow |
Date required --- |
| Mini meringues, with a red berry salad, served with a vanilla cream |
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| Black forest roulade, with a dark chocolate vodka sauce |
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| White chocolate mousse with dark chocolate sauce, decorated with strawberries |
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| Lemon meringue roulade decorated with blueberries |
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| Sticky toffee bread and butter pudding, with a pecan butterscotch sauce |
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| Grand Marnier mousse, with orange slices and orange zest tuiles |
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| English cheese platter with homemade oat cakes and served with grapes |
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