Recipes coming soon

First course

These include Cold and Hot starters, Cocktails, Fruit and delicacies like Oysters, Snails, Timbales Etc.

Hot Starters
Cold Starters
Meat Starters
Fish Starters
Egg Starters
Other Starters

Recipes coming soon

Soup course

Soups include Consommé, Petit Marmite, Chilled Soups like Vichyssoise or Jellied Consommé. Also the normal soups, Volutes, Creams, Bisques etc.

Consommé
Volutes
Creams
Bisques
Other Soups

Recipes coming soon

Fish course

This course covers all types of fish available, but as a rule, grilled or fried fish are not to be served. (with the exception of Scampi or Whitebait)

Fresh water Fish
Sea Water Fish
Shellfish
Other Fish

Recipes coming soon

Entree course

Entree's is the lighter dinner dishes and are cooked in individual portions. The types of dishes used as an Entree, are as follows:

1. Sautés: Cutlets, Noisettes, Tournedos, Sauté Chicken or Veal.
2. Vol au Vents.
3. Fried Chicken Supremes.
4. Hot Mousses.
5. Hot Timbales.
6. Hot Soufflés.

Beef
Pork
Lamb
Veal
Offal
Game
Other Meats

Recipes coming soon

Sorbet course

This is the pause in the menu stage, a light sherbet, normally flavoured with a Liqueur or Champagne is served.

Sorbets
Sherbets

Recipes coming soon

Roast course

Game, (Feathered or Ground) or Poultry is served at this point, never Butchers meat, (except a saddle of Lamb or Veal).

Beef
Pork
Lamb
Veal
Game
Other Meats

Recipes coming soon

Cold dish

Mousses, Terrines, Timbales, Soufflés, Pate, Aspics etc.

Mousses
Terrines
Timbales
Soufflés
Pate

Recipes coming soon

Sweet course

All types of sweets can be served at this point of the menu, with the exception of heavy type puddings.

Hot Puddings
Cold Puddings
Cakes
Gateaux
Pastries
Other Puddings

Recipes coming soon

Savoury course

All types of savouries can be served. They must be individual and hot.

Hot Savouries

Recipes coming soon

Lunches

A Top Table lunch can be of many formats and the menus should be written accordingly. Most Top Table lunches are laid on for visiting VIP's and the visitors timetable is a deciding factor on the type of menu selected.

Working Lunches
Formal Lunches
Picnic Lunches

Buffets

The term "Buffet" is a fairly loose term, which is applied to many types of occasions. At one end of the scale, it could be a small finger buffet, serving Sandwiches and small savoury items. whilst at the other end it could be a full blown elaborate meal of many courses.

Hot Buffets
Cold Buffets