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Served Cold
- Selection of bridge rolls.
- Asparagus and cheddar cheese quiche bites.
- Chicken Caesar crostinis.
- Fruit fondue with a honey and Greek yoghurt dip.
Served Hot
- Chicken fillets, lightly battered, with a sweet chilli dip.
- Breaded butterfly king prawns with hoisin sauce.
- Broccoli and cheese nuggets coated in crispy batter.
- Cracked black pepper potato skins with sour cream.
Extras
- Selection of seasonal fruits.
- Mini Danish pastries.
Beverages
Freshly brewed tea, coffee or herbal teas.
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Served Cold
- Selection of granary and wholemeal sandwiches.
- Fruit kebabs - peeled fruits on a bamboo skewer, served with ginger crème fraiche.
- Selection of crudités - peppers, celery, cucumber, carrot and grissini sticks served with Marie Rose and
tomato salsa dips.
- Mini chicken salsa wraps with a Mexican style filling.
Served Hot
- Oven roasted chicken strips, served with a sweet chilli dip.
- Potato wedges roasted with tarragon and sea salt.
- Warm pitta bread fingers served with houmus and guacamole dips.
Extras
- Selection of seasonal fruits.
- Assorted Suffolk yogurts.
Beverages
Freshly brewed tea, coffee or herbal teas.
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Light Breakfast
Freshly cooked bacon rolls, pain au chocolat, mini Danish pastries and a bowl of fresh seasonal fruit.
Baguette Lunch
A selection of cheese and red onion, tuna and spring onion, chicken tokka, egg and cress, han and chutney and prawn salad served with brewer's potato wedges and a bowl of fruit seasonal fruit.
Both options above are accompanies by freshly brewed tea and coffee.
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