Banqueting Luncheon Menu 2014 | Park Farm Hotel

Banqueting Luncheon Menu 2014

Three Courses: £23.15 (inc. Coffee)

Starters

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

Plus 2 from the following

  • Cherry Tomato, Goats Cheese and Red Onion Puff Pastry Tart with Seasonal Leaves
  • Confit of Duck on Sweet Potato Mash with Port Jus
  • Salted Duck Breast with an Orange and Watercress Salad
  • Brancaster Mussels in White Wine and Coriander Sauce served with Onion Bread (Available October to early March only)
  • Ham Hock Terrine with Piccalilli Apple Crisps
  • Chicken and Duck Liver Parfait with Plum and Apple Chutney
  • Norfolk Dapple and Roasted Pear Tart with Tomato Coulis
  • Smoked Trout Fillet on Apple and Spring Onion Salad
  • Goats Cheese and Wild Mushroom Tart with Watercress Salad
  • Stilton and Chanterelle Mushroom Risotto
  • Smoked Chicken and Bacon Salad topped with Sun Dried Tomatoes
  • Smoked Salmon and Seafood Roulade with Dill Creme Fraiche
  • Mackerel Pate served with Garlic and Rosemary Focaccia Bread
  • Smoked Haddock and Dill Fish Cake on Mustard Sauce

Main Courses

Served with a selection of Freshly Prepared Vegetables

Choose 3 in total from the following

  • Roasted Cod Fillet on Char Grilled Courgettes with Burre Blanc Sauce
  • Seared Salmon on Stir Fried Greens, Sesame Oil topped with Tempura Prawn
  • Haddock wrapped with Pancetta on Creamed Potatoes with Dill Sauce
  • Belly of Honey Roast Pork on Scallion Crushed New Potatoes with Sherry Jus
  • Beef Stew flavoured with Red Wine served with a Herb Dumpling
  • Roast Loin of Pork with an Apple and Cider Sauce
  • Honey Baked Gammon served on a Mustard Mash with a Madeira Sauce
  • Roast Sirloin of Beef with Giant Yorkshire Pudding, Gravy and Horseradish Sauce
  • Chicken Supreme filled with Basil Mousse on a Tomato and Red Pepper Dressing
  • Steak and Mushroom Pie, tender Beef cooked with Mushrooms and Ale with a Puff Pastry Lid
  • Roast Norfolk Chicken with Sage and Onion Stuffing and Bacon Roll
  • Free Range Organic Pork Sausage on Bubble and Squeak Mash with Red Wine Sauce
  • Binham Blue and Spinach Risotto
  • Goats Cheese and Black Olive Tart served with Green Salad and New Potatoes
  • Courgette and Brie Tart with Lambs Leaf Salad
  • Pappaedelle Pasta topped with Roasted Vegetables and a Basil Cream

Desserts

Please select 2 Desserts from the following

  • Fresh Fruit Salad
  • Fresh Cream Profiteroles with Chocolate Sauce
  • Sticky Toffee Pudding served with a Vanilla Custard
  • Raspberry and Vanilla Seed Brulee accompanied with Biscotti Biscuit
  • Trio of Chocolate Torte on a Raspberry Dressing topped with Home made Marshmallow
  • Lemon Meringue Roulade
  • Apple and Blackberry Pie with Crème Fraiche
  • Banoffi Pie lightly dusted with Coca and topped with Pecan Nuts
  • Raspberry and Pink Champagne Syllabub accompanied with Florentine Biscuits
  • Apple and Blackberry Crumble with Vanilla Custard
  • Whisky and White Chocolate Croissant Bread and Butter Pudding

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 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.