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.

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.

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.