| Daytime Menus |
MENU ATA - Banqueting sample
Smoked Salmon & Crayfish Terrine with Prawns set on Mixed Leaves drizzled with Fresh Lemon Oil dressing
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A Selection of Bread Rolls with Butter
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Roasted Leg of Staffordshire Lamb served with Fresh Rosemary and Redcurrant Sauce resting on Parsnip Flavoured Mash
Sugar Snap Peas
French Green Beans
Honey glazed baton Carrots
Roasted Baby Potatoes
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Hand Baked Vanilla Cheesecake served with a
Chilled Fresh Strawberry Compote
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Tea or Coffee
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MENU BTA - Banqueting sample
Goats Cheese, Basil & Caramelised Onion Savoury Cheesecake, Baby Red Chard finished with Leek Ribbons in Crème Fraiche
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A Selection of Bread Rolls with Butter
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Roasted Sirloin of North Staffordshire Beef served traditionally with
Yorkshire Pudding & Horseradish Sauce
A Melody of Vegetables, Roasted Baby Potatoes
Minted New Potatoes
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Double Chocolate & Black Cherry Truffle
with a Rich Cherry Coulis
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Tea or Coffee
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MENU CTA - Banqueting sample
Fanned Seasonal Honeydew Melon with a
Fresh Mango Confit
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A Selection of Bread Rolls with Butter
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Breast of Chicken with a creamy Wholegrain
Mustard Sauce
Quills of Buttered Carrots with Sugar Snap Peas, Honey Roasted Parsnips
Minted New Potatoes
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Chocolate & Pear Brownie topped with
Staffordshire Cream
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Tea or Coffee
••••••• NOTE: Alternative Chicken Sauces available |
MENU DTA - Banqueting sample
Homemade Soup from our Portfolio
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A Selection of Bread Rolls with Butter
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Oven Roasted Fillet of Salmon draped with a Lime and Fresh Coriander Sauce
Sugar Snap Peas
Whole Baby Corn
Gratin Potatoes
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Guava & Wild Heather Honey Parfait
with Raspberry Coulis
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Tea or Coffee
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MENU ETA - Banqueting sample
Moroccan spiced Salmon & Puy Lentil Mousse with Sunblushed Tomatoes & Fresh Basil Oil dressing
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A Selection of Bread Rolls with Butter
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Staffordshire Free Range Chicken stuffed
with Apricot Mousseline napped with
a Citrus & Herb Sauce
A Medley of Green Vegetables
Minted New Potatoes
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Sticky Date & Almond Filo Tart served with
lashings of Creamy English Custard
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Tea or Coffee
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MENU FTA - Banqueting sample
Brie & Cranberry Filo Parcels with Lambs Leaf
finished with Beetroot Coulis
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A Selection of Bread Rolls with Butter
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Roasted Sea Bass served on Pak Choi with a
Chervil Cream Sauce
Celeriac Puree
Julienne of Sweet Carrots
Parsley Buttered New Potatoes
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Apple Tarte Tatin served with a Pear & Redcurrant Salsa & Staffordshire Cream
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Tea or Coffee
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MENU GTA - Banqueting sample
Salmon & Dill Fish Cakes with Rustic Tartar Sauce
& Salad Leaves
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A Selection of Rolls with Butter
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Fillet of Staffordshire Beef with a Merlot Sauce set on Spinach & Potato Rosti
Confit of Roast Winter Vegetables
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Rich Chocolate Torte with Dairy Cream
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Tea or Coffee
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MENU HTA - Banqueting sample
Mixed Leaf Salad with strips of Poached Lemon Chicken, Smoked Bacon & Croutons drizzled with
a Fig Balsamic
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A Selection of Rolls with Butter
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Locally made Speciality Sausage & Mash with a Red Wine & Red Onion Gravy
Melody of Seasonal Vegetables
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Homemade Raspberry Crème Brulee with
a Raspberry Compote
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Tea or Coffee
NOTE: Choice of Sausages & Mash can be discussed |
MENU ITA - Barbecue sample
(served to the tables)
8 oz Staffordshire Sirloin Steaks
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Various Relishes & Mustards
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Tossed Mixed Salad
Homemade Coleslaw
New Potatoes in Skins
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Garlic Bread
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Traditional Summer Pudding & Cream
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MENU JTA - Barbecue sample
(served to the tables)
6 oz Staffordshire Sirloin Steaks
BBQ Lamb Steaks
Chicken Kebabs
Various Assorted Sausage Selection
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BBQ Trout Fillets with Horseradish Cream Sauce
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Various Relishes & Mustards
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Tossed Mixed Salad
Couscous Salad with Red Pepper & Feta Cheese
Hot New Potatoes in Skins
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Freshly Baked Cheesy Garlic Bread
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Red Fruit Pavlova with Grand Marnier Cream
Fruits of the Forest Salad
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Tea & Coffee
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MENU KTA
Cold Served sample
Spinach & Ricotta Filo Parcels with Red Amarinth
Fig & Pear Balsamic
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Assorted Rolls with Butter
Hand sliced Honey Roast Ham with Wholegrain Mustard
Honeyed Chicken Fillets
Handmade Game Pie with Cranberry
Vegetarian Option
Butternut Squash, Feta & Spinach Tart
Tossed Mixed Salad
Tomato & Pasta Salad
Homemade Coleslaw
Hot New Potatoes in Skins
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Lemon & Amaretto Tart with Staffordshire Cream
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Tea & Coffee
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MENU LTA
Cold Served sample
Venison & Port Pate with Cranberries, Baby Red
Chard & Ciabbata Toast
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Cold Roast Fillet of Staffordshire Beef
Honey Cooked Ham
Poached Salmon with Lemon Mayonnaise
Vegetarian Option
Chargrilled Vegetable Terrine
Mixed Leaf Salad
Couscous
Homemade Coleslaw
Spicy Tomato & Penne Pasta Salad
New Potato Salad with Chopped Chives
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Homemade Staffordshire Crème Brulee
with Red Fruits
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Tea & Coffee
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MENU MTA - Cold Served sample
Brie & Asparagus Tart drizzled with a
Raspberry & Redcurrant dressing
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Coronation Chicken with Apricot & Almonds
Roast Peppered fillet of Beef
Poached Salmon with Lime & Coriander Mayonnaise
Sugar Glazed Home cooked Ham
VEGETARIAN OPTION
Wild Mushroom Tart
SERVED WITH:
Bowls of Mixed Leaf Salad
Sunblush Tomato & Wild Rice Salad
Noodle Salad
New Potato Salad with Minted Crème Fraiche
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Toffee & Pecan Cheesecake with Staffordshire Cream
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Tea & Coffee
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MENU NTA - Afternoon Tea sample
A Selection of Tiny Sandwiches to include:
Salmon, Beef, Chicken, Cucumber, Egg & Cress, Cheese & Tomato
Staffordshire Cheese & Ham Oatcake
Cherry & Sultana Scones with Preserves & Clotted Cream
Hand Baked Cakes:
Lemon Cake, Victoria Cream Sponge, Coffee & Walnut,
Farmhouse Harvest Fruit Cake
Fingers of Shortbread
Fresh English Strawberries & Raspberries (seasonal)
with Dairy Cream
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Assorted Teas & Coffee
Asyam, Earl Grey with Milk or Lemon
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| MENU OTA - Design your own menu! |
Weddings are a point of transition from the past to the future. They’re gone in a moment, but remembered forever. Jenkinsons make that moment even more special.
We all need a little help, support and advice at times and Jenkinsons can assist in almost every facet of the catering planning, menu development and service, helping create the perfect ambience for fine food at your wedding
Our chefs like nothing more than working with clients on developing new mouth-watering menus, whatever the style, from modern cuisine to traditional dishes, they can accommodate the widest possible range of tastes.
See the next menu (PTA) which was designed for a Bride at The Ashes, her parents are Sicillian & his parents are Welsh so this menu proved to be a complete success.
Other food options Jenkinsons have provided at The Ashes include afternoon high tea, simple buffets, hog roasts, barbecues, ‘host a roast’, Italian themed, specialist Indian (different regions can be catered for, please as k), kosher, vegetarian. |
MENU PTA - Bespoke Italian/Welsh !!!
Rustic assorted bread with butter
Crostini with buffalo mozzarella and a hint of chilli
assorted olives, prosciutto ham, percorino cheese and sweet
red pepper
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Prima
Green Pea and pancetta risotto & spinach and ricotta tortellini in a mushroom cream sauce finished with chilli oil
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Piatti Forti
Noisette of welsh Lamb served with a sweet redcurrent sauce, new potatoes and seasonal greens in basil butter
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Scelta di dolci
Limoncello cheesecake
Tiramisu
Double choclate indulgence & Passion fruit torte
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MENU WTA - Food & Drink Package Menu
Homemade Soup of the Day
(choice of soup from portfolio attached)
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Assorted Bread Rolls with Butter
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Roasted Leg of Lamb served with Roast Gravy
Melange of Vegetables
New Potatoes in Skins
Roasted Potatoes
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Hot Apple Pie and Custard
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Tea or Coffee
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MENU XTA - Food & Drink Package Menu
Country Style Pate with Mixed Leaves & Ciabbata Toast
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Assorted Bread Rolls with Butter
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Roasted Topside of Beef served with Traditional Yorkshire Pudding & Horseradish Sauce
A Melody of Vegetables
Roasted Potatoes
Minted New Potatoes
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Rhubarb Crumble & Cream
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Tea or Coffee
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MENU YTA - Food & Drink Package Menu
Fanned Slices of Seasonal Melon napped with a
Red Berry Compote
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Assorted Bread Rolls with Butter
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Roast Breast of Chicken with Stuffing, Chipolata
& a Sage & Onion Gravy
Baton Carrots, Petis Pois, Whole Baby Corn
Roasted Potatoes
Minted New Potatoes
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Chocolate Truffle Torte with a Duo of Sauces
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Tea or Coffee
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MENU ZTA - Food & Drink Package Menu
Salmon & Prawn Terrine set on Mixed Leaves &
drizzled with a Lemon dressing
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Assorted Bread Rolls with Butter
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Cumberland Sausage Curl set on Chive Buttered
Mash with Red Onion Gravy
Melange of Vegetables
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Raspberry Crème Brulee with a Duo of Sauces
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Tea or Coffee
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MENU variations
Options for the Vegetarian Main Course:
Wild Mushroom Stroganoff with Wild
& Long Grain Rice
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Mushroom, Brie & Redcurrant Filo nest with
Mushroom Sauce
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Vegetable Rarebit Strudel with Tomato
& Basil Sauce
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Parsnip, Sweet Potato & Chestnut Bake
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Avocado, Cherry Tomato & Basil Filo Nest
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Butternut Squash & Cashew Nut Roast with Redcurrant
& Orange Sauce
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MENU variations
Breast of Chicken Sauce Suggestions:
Filled with Apricot Mousseline with Citrus Tarragon Sauce
Filled with Shropshire Blue Cheese & Leeks with a Creamy Herb Sauce
Filled with Wild Mushrooms wrapped in Parma Ham with Masala Wine Sauce
White Wine & Spinach Cream Sauce
Lemon & Tarragon Cream Sauce
Cranberry & Orange Sauce
Mediterranean with Tomatoes & Black Olives
Lime & Coriander
White Wine & Mushroom
St Clements Sauce
White Wine & Black Grape
Chicken can be presented on a:
Flavoured Mash
Roast Root Vegetables
Citrus Couscous
Spinach & Potato Rosti
Dauphinoise Potatoes
Sauté Potatoes |
MENU variations
A Selection of Soups – all our soups are homemade from fresh ingredients:
Leek & Potato garnished with Deep Fried Leeks
Cream of Asparagus
Parsnip & Apple with Smoked Bacon & Brown Bread Croutons
Tomato, Orange & Basil
Cream of Celery Finished with Crumbled Stilton
Chicken & Sweet Corn
Homemade White Onion, Stilton & White Port
Cream of Vegetable
Broccoli with Fresh Stilton Shavings
Beetroot with Smoked Bacon & Cream
Carrot & Coriander Drizzled with Cream
Roast Tomato & Pasta
Chicken & Chive
Mushroom with Madeira
Wild Mushroom & Asparagus Consommé
Minestrone with fresh Parmesan |
