Banqueting Dinner Menu 2012

Three Courses: £29.50 (excluding Supplements)

Starters

Please select 3 starters in total to include one Soup

  • Roast Tomato and Garlic Soup
  • Potato and Watercress Soup
  • Crab and Ginger Soup
  • Butternut Squash Soup
  • Red Pepper and Tomato Soup
  • Carrot and Coriander Soup
  • Leek, Celery and Potato Soup
  • Courgette and Brie Soup

Plus 2 from the following

  • Salmon Gravalax served with Lemon Confit
  • Confit of Duck Leg on Sweet Potato and Red Onion with Sherry Jus
  • Smoked Duck Breast with Parma Ham and Honey Dressing
  • Caramelised Onion and Goats Cheese Tart with Balsamic Reduction
  • Carpaccio of Beef with Rocket and Parmesan Shavings
  • Chicken and Duck Liver Parfait with Plum Chutney
  • Ham Hock Terrine with Apple Crisps and Piccalilli
  • Smoked Chicken Breast with Tomato Dressing and Lamb Leaf
  • Salt Duck Salad with Sesame Seed Dressing
  • Leek and Wild Mushroom Tart with Hollandaise Sauce
  • Crisp Courgette Tart with Plum Tomato and Basil Sauce
  • Smoked Salmon Filled with Crayfish Mousse and Dill Dressing
  • Portabello Mushroom topped with Roasted Bell Peppers and Creamed Leek

Main Courses

Choose 3 in total from the following

  • Grilled Seabass laid on fine beans with a saffron and mussel sauce (£1.00 supplement)
  • Baked Salmon with Herb and Mustard Crust on Vine Tomato Sauce
  • Cod Fillet wrapped with Pancetta on Celeriac Mash with Fennel Sauce
  • Black Bream on Roasted Cherry Tomatoes, Baby Spinach and Lemon Dressing
  • Breast of Chicken on Puy Lentils, Roasted Shallots and Bacon finished with Red Wine Jus
  • Roasted Venison Fillet with Chestnut, Leeks and Blackberries (£3.50 supplement when available)
  • Lamb Fillet on Olive Mash with Herb Crumb finished with a Redcurrant Rosemary Jus (£2.50 supplement)
  • Confit of Duck Leg on Fondant Potato with Port Jus and Sticky Onions
  • Roast Sirloin of Scotch Beef with Oyster Mushroom and Marsala Jus
  • Pork Fillet filled with Apple and Sage Mousse wrapped with Pancetta on Creamed Potatoes with Sherry Sauce
  • Belly of Pork on Mustard Mash with Roasted Shallot and Cider Sauce
  • Duck Breast on Braised Cabbage and Bacon with Port Jus (£1.00 Supplement)
  • Beef Fillet on Sweet Potato Rosti with Truffle Sauce (£4.00 Supplement)
  • Rack of Lamb presented on Bubble and Squeak with Red Wine Sauce (£3.00 supplement)
  • Supreme of Chicken on Chirizo and Tomato Stew
  • Guinea Fowl Breast filled with Spinach and Sun Dried Tomato Mousse on a Smoked Paprika Sauce
  • Wild Mushroom and Spinach Pappaedelle
  • Goats Cheese and Courgette Tart with Green Salad
  • Flat Mushroom topped with Roasted Mediterranean Vegetables and Halloumi with Pesto Dressing
  • Olive and Sundried Tomato Tart with Red Pepper Coulis
  • Vegetable Spring Roll with Hoisin Sauce
  • Spinach and Ricotta Tortellini in a Provencal Sauce topped with Roasted Pine nuts

Served with a selection of Freshly Prepared Vegetables and Potatoes

Where potatoes form part of the dish then one other potato dish will be served

Desserts

Please select 2 Desserts from the following

  • Strawberry and Vanilla Brulee with Shortbread Biscuits
  • Lemon and Ginger Crunch accompanied with Lemon Curd
  • Hazelnut and Muscavado Tart with Strawberry Coulis
  • Chocolate Fondant with Homemade Vanilla Ice Cream
  • Creamed Filled Profiteroles with Toffee Sauce
  • Chocolate Truffle Tart with Tia Maria Sauce and Clotted Cream
  • Pear and Fig Tart with Raspberry Ripple Ice Cream
  • Baileys Cheesecake served with Mixed Berry Coulis
  • Date and Mascapone Tart with Vanilla Cream
  • Whisky and White Chocolate Croissant Pudding
  • Raspberry Rice Pudding Tart with Mixed Berry Compote

Coffee

Coffee served with Mints

For numbers of 15 and above we request your guests pre order their meals from your chosen menu.

We will print your individual place cards for you on receipt of your orders.

If you are unable to obtain pre-orders then your selection is reduced and you would select one soup with one additional starter, two main courses and a fruit salad plus one additional dessert and we will print your menus for you.

Prices are inclusive of VAT at 20%. Service charge is left to your discretion.

Every effort has been made to ensure that all our ingredients do not contain any genetically modified soya and/or maize. Some of our products may contain nuts. Some fish may contain bones.