Boardroom Lunch Menus

The menus below represent examples of what we offer and can be personalised for individual tastes.

Starter Options

  • Warm Goats Cheese Salad (A salad of mixed leaves toped with caramelized goats cheese and dressed in a raspberry coulis)
  • Smoked Salmon Pate (Smooth and rich smoked salmon pate with basil and lemon served with Melba toast)
  • Mozzarella Salad (A salad of beef tomatoes, baby plum tomatoes and fresh basil tossed with strips of mozzarella and dressed in olive oil and basil)
  • Pan fried Scallops served on a bed of rocket
  • Venison pate with redcurrant jelly (Served with a traditional melba toast)
  • Prawns encased in smoked salmon (Served with creamed horseradish on a bed of watercress)

Main Course Options

  • A Welsh Lamb Shank served with oven roasted new potato (Slow cooked lamb shank served with a lightly, minted gravy)
  • Beef Stroganoff (Tenderloin strips of beef with porcini mushrooms in a creamy stroganoff sauce served on a bed of wild rice)
  • Salmon in a lemon & Tarragon marinade (Prime fillet of salmon lightly poached served on a bed of asparagus)
  • Chicken Breast with Stilton & Cream (Chicken breast in a port based sauce stuffed with a stilton mouse served with potato rosti cake)
  • Baraka Duck Breast a L’Orange (A boneless duck breast in a classic orange sauce served with wild rice)
  • Pork Belly with Scrumpy Cider (A tender, slow cooked British pork belly, served w/ a syrup sauce of West Country cider and balck treacle providing a little richness and a delicious appley sweetness)
  • Duck in a Black Cherry Sauce (A boneless duck breast cooked in a kirsh and cherry sauce)
  • Gloucestershire Chicken Breast with Stilton & Cream (Stuffed with a stilton cheese mouse then cooked in a rich port sauce)
  • Golden Apple Duck (Half a roasted duck garnished with fresh apples in a golden sauce of apples, spices and sage finished with brandy)
  • Celtic Salmon with Buttered Leeks & Chardonnay Sauce (Fillet of salmon on a bed of tender leeks with a rich chardonnay sauce)
  • Pork Loin with Apple & Cider Gravy (A large boneless pork loin braised in a sweet apple gravy)

Dessert Options

  • Baked or Traditional Cheesecake with a choice of blueberry, summer fruits, vanilla, strawberry (Served with mixed berries and coulis)
  • Tiramisu (Served with fresh cream and drizzled in a warm chocolate sauce)
  • Welsh Cheese Board
  • Coffee & Bite size Welsh Cakes

All these menus are only a guideline as to what we can offer. For further options please e-mail or phone BLC direct.

Don't Don’t want to forget something...then have a quick look at the BLC checklist: “It’s all in the Planning” Click here to open the PDF Checklist

*All prices are subject to VAT at the current rate.

For more information about our catering services or to place an order pleasecall us on 029 2046 2288, alternatively you can click here to send us an enquiry for a prompt response.