A and B Catering

Starters

Egg Mayonnaise
Hard boiled eggs sliced with a mustard and cress garnish served with mayonnaise.

Seafood & Prawn Cocktail
Mussels, Calamari, Crab and Prawns served on a bed of lettuce with a seafood cocktail sauce.

Tropical Fruit Cocktail
Segments of oranges and red grapefruit with mango, kiwi and melon balls in white grape juice.

Home made Fish Pate
A choice of haddock, mackerel, salmon or sardine pate served with melba toasts.

Smoked Mackerel with Horseradish sauce
Fillets of smoked mackerel served with salad garnish and horseradish sauce.

Chicken Tikka Salad
Strips of chicken breast cooked in a tikka sauce served with mixed salad.

Melon Fan
A combination of Honeydew and Canteloupe melon slices served with a sprig of mint.

Mixed Meat Salad
A selection of cold meats served with mozzarella cheese, tomato and basil.

Home made Somerset Mushroom Soup
Mushrooms, garlic and onion cooked with stock and white wine, flavoured with thyme & marjoram.

Home made Curried Parsnip Soup
Parsnips blended with mild curry powder, onion, garlic & stock, enriched with cream.

Home made Vichyssoise Soup
Leeks, onions and potatoes blended with chicken stock & combined with cream. May be served hot or cold.

Home made Celery & Stilton Soup
Celery and onion simmered in vegetable stock and blended with stilton cheese.

These are only suggestions, please ask if you require anything specific not mentioned above.

Main Courses

CHICKEN BREAST stuffed with Sage & Orange
Chicken breasts marinated in orange juice, soy sauce, sage and ginger. Baked and served with a sage & orange sauce.

PORK MEDALLIONS with apricot stuffing
Medallions of Pork braised in stock and served with home made apricot and herb stuffing.

SEVERN SALMON
Baked salmon flavoured with pepper and served with a watercress sauce.

CHICKEN BREAST stuffed with Cheese & Garlic
Chicken breasts stuffed with soft cheese, onion, garlic and fresh taragon and baked. Served cut into slices.

BEEF BOURGUINON
Cubes of chuck steak cooked with shallots, bacon, mushrooms, red wine and herbs. Served with vegetable rice.

HAKE with lemon sauce
Fillets of Hake lightly poached and served with a home made lemon sauce.

MUSTARD CHICKEN
Strips of chicken coated with garlic in a cream sauce piquantly flavoured with mustard.

MUSTARD GLAZED GAMMON HAM
Smoked gammon cooked with cider, glazed with sugar and mustard, roasted and served with a lemon mustard sauce.

HADDOCK with Mushrooms and Cream
Baked haddock topped with mushrooms, breadcrumbs and parmesan in a cream sauce.

COQ AU VIN
Chicken pieces cooked with bacon, shallots, mushrooms and a medley of fresh herbs in red wine and stock .

MARINATED PORK LOIN with PINEAPPLE
Pork marinated in pineapple juice, maple syrup, soy sauce and herbs, then roasted.

CHICKEN MARENGO
Chicken pieces cooked with shallots, tomatoes, garlic, prawns and a medley of fresh herbs in stock.

BRAISED BEEF (French Style)
Beef marinated in wine, vinegar, garlic, orange & herbs, then cooked with bacon, mushrooms and olives.

TURKEY ESCALOPES in a Mushroom sauce
Thick slices of Turkey breast.

TRADITIONAL ROASTED JOINTS
Your choice of beef, lamb or pork joint served with all the usual associated trimmings.

ITALIAN STUFFED COURGETTES *
Baked courgettes with tomato and basil stuffing topped with capers and parmesan cheese.

MUSHROOM STROGONOFF *
A combination of mushrooms, onion, garlic & red pepper with artichoke, stock, red wine & cream. Served in a vol-au-vent.

STUFFED RED PEPPERS *
Baked peppers with a stuffing of mushrooms and couscous topped with paqrmesan cheese.

Desserts

LEMON MERINGUE PIE
Golden brown pastry with tangy lemon filling topped with light and fluffy meringue.

PROFITEROLES
Choux pastry balls filled with whipped cream and served with chocolate sauce.

FRESH FRUIT SALAD
A combination of fresh apples, pears, grapes, oranges and apricots in white grape juice.

APPLE PIE
Chunky pieces of apple with sultanas & cinnamon in pastry with a lattice top. Served with fresh cream, ice cream or custard.

CHEESECAKE
Biscuit base topped with soft fresh cheese and sugar mix topped with either a fruit puree or compote.

APPLE STRUDEL
Sheets of filo pastry enclosing apples, lemon zest and juice, sugar, spices and sultanas. Served with double cream.

GATEAU
Options available include Black Forest, Double Chocolate, Mandarin and Strawberry.

BAKEWELL TART
Pastry shell spread with jam, topped with an almond-flavoured sponge and a pastry lattice.

SHERRY FRUIT TRIFLE
Fresh fruit base in a sugar-free jelly and topped with custard and low fat cream making this a tasty trifle suitable for diabetics.