Banqueting Luncheon Menu 2012

Three Courses: £21.50 (inc. Coffee)


Please select 3 starters in total to include one Soup

  • Vegetable and Ham Soup
  • Watercress and Potato Soup
  • Crab and Coriander Soup (75p supplement)
  • Butternut Squash Soup
  • Plum Tomato and Roasted Red Pepper Soup
  • Chicken and Wild Mushroom Soup
  • Carrot and Tomato Soup
  • Leek, Celery and Potato
  • Brie and Courgette Soup

Plus 2 from the following

  • Poached Pear with Cinnamon, Mascapone Cheese and Roasted Fig
  • Smoked Chicken Breast with Sundried Tomato and Pine Nut Salad
  • Portabello Mushrooms on Roasted Red Pepper Confit finished with Creamed Leeks
  • Cherry Tomato, Goats Cheese and Red Onion Puff Pastry Tart with Seasonal Leaves
  • Confit of Duck on Sautéed Sweet Potatoes and Red Onions on Port Jus
  • Chicken and Asparagus Roulade wrapped in Leek with Salad Leaves and Chilli Dressing
  • Smoked Trout on an Apple and Spring Onion Dressing topped with Endive
  • Smoked Salmon and Crayfish Roulade with Dill
  • Pan Fried Chicken Livers on Toasted Brioche with Dijon Mustard Sauce
  • Salted Duck Breast with an Orange and Watercress Salad
  • Brancaster Mussels in White Wine and Coriander Sauce served with Onion Bread (September to March)
  • Fig and Walnut Tart with Pear Puree
  • Stilton Risotto with Chanterelle Mushrooms topped with Parmesan
  • Suffolk Salami topped with Poached Free Range Egg and Hollandaise Sauce

Main Courses

Served with a selection of Freshly Prepared Vegetables

Choose 3 in total from the following

  • Seared Salmon on Noodles and Sweet Peppers with Sesame Dressing
  • Roasted Cod fillet on Stir Fried Greens with Sesame Oil
  • Haddock wrapped with Smoked Bacon on Olive Mash with a Tomato and Coriander Sauce
  • Black Bream on Roasted Vegetables and Cous Cous with Dill and Lemon Dressing
  • Belly of Honey Roast Pork on an Onion Mash with Madeira Sauce
  • Roast Leg of Lamb with a Blackberry, Apple and Rosemary Compot
  • Roast Sirloin of Beef with Wild Mushroom Marsala Sauce
  • Roast Sirloin of Beef with Yorkshire Pudding, Gravy and Horseradish Sauce
  • Medallions of Pork Fillet on a Basil Mash, served with Coarse Grain Mustard Sauce with Cream
  • Roast Norfolk Chicken with Bacon Roll and Seasoning
  • Beef Stew cooked in real Ale served with Herb Dumpling
  • Chicken Supreme wrapped with Pancetta on Wild Mushroom and Marsala Sauce
  • Calves Liver on Creamed Potatoes with Pancetta and Red Wine Sauce
  • Binham Blue and Spinach Risotto
  • Char Halloumi Cheese toped with Roasted Mediterranean Vegetables finish with Sweet Chilli Dressing
  • Courgette and Brie Tart with Lambs Leaf Salad
  • Mediterranean Vegetables on Pappaedelle with a Basil and Coriander Dressing


Please select 2 Desserts from the following

  • Fresh Fruit Salad
  • Baked Lemon and Ginger Cheesecake with a Strawberry Dressing
  • Fresh Cream Profiteroles with Chocolate Sauce
  • Sticky Toffee Pudding served with a Vanilla Custard
  • Raspberry and Vanilla Seed Brulee with Shortbread Biscuits
  • Vanilla and Raspberry Brulee accompanied with Biscotti Biscuit
  • Trio of Chocolate Torte on a Raspberry Dressing topped with Home made Marshmallows
  • Steamed Fruit Suet Pudding with a Vanilla Custard (Spotted Dick)
  • Lemon Meringue Roulade
  • Apple and Blackberry Pie with Crème Fraiche


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 two desserts 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.