EntertainColney Suite

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DINEHot Fork Buffet Menu

Please choose one meat, one fish and one vegetarian option

from the following main courses.

MAINS

Green Thai Chicken Curry

Beef Stroganoff

Beef in Shallot and Red Wine Sauce

Char-Grilled Pork Cutlet on an Olive Mash with Mustard Sauce

Grilled Salmon on baby Spinach with Lemon and Herb Butter

Char-Grilled Swordfish Steak with a Tomato and Basil Sauce

Baked Cod Fillet on Roasted Vegetables with Lemon Oil

Chicken Breast filled with a Basil Mousse on a Madeira Sauce with Wild Mushrooms

Spinach and Ricotta Tortellini with a Tomato and Basil Sauce

Tagliatelle with a Leek and Wild Mushroom Sauce

Roast Mediterranean Vegetables topped with Goats Cheese and Pesto

***

Served with Pasta or Rice

Seasonal Vegetables and a Potato Dish

Mixed Salad is available instead of Vegetables if required

DESSERTS

Please choose two desserts

Fresh Fruit Salad with Cream

Panna cotta with Strawberry and Black Pepper Compote

Tiramisu with Tia Maria Sauce

Burnt Lemon Tart with a Mixed Berry Coulis and a Chocolate Dipped Strawberry

Eton Mess using Seasonal Soft Fruits

Strawberry and Vanilla Brulee with Biscotti Biscuit

Vanilla and Strawberry Ripple Cheesecake

Salted Caramel and Chocolate Tart with Passion Fruit Sauce

***

Coffee

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DINEFinger Buffet Menus

The price per head includes a selection of Sandwiches on White and Granary Bread

5 Items   £17.00 per person

6 Items   £18.50 per person

7 Items   £19.50 per person

8 Items   £20.50 per person

10 Items  £21.50 per person

Sausage Roll
Mini Indian Snacks (V)
Onion Bhaji (V)
Vegetable Dim sum (V)
Filo Prawn
Mini Margherita Pizza (V)
Cajun Spiced Breaded Chicken
Duck and Hoisin Spring Roll
Mini Cheeseburger Crostini
Lamb Koftas with Cucumber Dip
Mini Cottage Pie
Mini Pork Pie
Mini Steak and Ale Pie
Egg and Watercress Wrap (V)
Mini Falafel

The following items can be added to your buffet:

Fruit Platter    £3.00 per person
Petit Fours      £5.50 per person
Dessert           £7.00 per person
Coffee            £2.75 per person

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DINEBanqueting Lunch Menu

Please select three starters including one soup. Three main courses and two desserts.

STARTERS

Please select one Soup

Potato and Watercress Soup

Leek and Onion Soup

Carrot and Coriander Soup

Roasted Tomato and Basil Soup

Minestrone Soup

Broccoli and Blue Cheese Soup

White Onion Soup

Please select two Starters

Confit of Duck Leg on Celeriac Mash and Port Jus

Chicken and Duck Liver Parfait with Red Onion Jam and Toasted Onion Bread

Roasted Fig and Pear with Blue Cheese Salad

Smoked Chicken Breast with Pesto Dressing

Ham Hock Terrine with Plum Chutney

Pea, Thyme and Parmesan Risotto

Kipper Pate with Lemon and Toasted Tomato Bread

Smoked Eel with Pickled Vegetables and Tartare Sauce

Smoked Chicken Caesar Salad

Smoked Trout and Dill Pate with Tomato Coulis

Oxtail Cottage Pie with Pea Puree and Red Wine Jus

Tempura Vegetables on Saffron and Pea Risotto

Norfolk Mussels in Coriander, White Wine and Garlic Sauce (when available)

Camembert Fig and Onion Tart with Sour Cream

Smoked Goats Cheese with Beetroot Salad

MAINS

Please select three Mains

Smoked Haddock wrapped with Pancetta on Curly Kale with Lemon Butter Sauce

Belly of Norfolk Pork on Bubble and Squeak with Port Sauce

Confit of Duck Leg glazed with Marmalade on Creamed Potatoes and Madeira Sauce

Seared Salmon on Clam Chowder topped with Crab Beignet
(£2.00 supplement)

Roast Norfolk Chicken with a Traditional Chasseur Sauce (White Wine, Tomato, Mushroom and Tarragon Sauce)

Old Spot Sausages on Creamed Potatoes with Sticky Onion Sauce

Char Grilled Chicken Breast on Baby Spinach topped with Roasted Vine Cherry Tomatoes and Pesto Dressing

Beef and Ale Pie – diced Beef in a Rich Ale Sauce topped with Puff Pastry

Coq au Vin Chicken – jointed Chicken in a Bacon, Red Wine Sauce with Carrots, Pancetta and Shallots

Oxtail Cottage Pie served with Red Wine Jus

Plaice Fillet on Shellfish Sauce topped with Prawn Beignet

Rainbow Trout Fillets on Pea and Cabbage Fricassee with Gruyere Beignet

Chicken Breast filled with Beetroot Mousse wrapped in Bacon on a Port Jus

Roast Sirloin of Beef with Yorkshire Pudding and Gravy served with Horseradish Sauce
(£2.50 supplement)

Butternut Squash and Wild Mushroom Risotto

Baby Goats Cheese on Quinoa and Black Rice Salad

Potato Gnocchi with Roasted Bell Peppers and Pesto Dressing

Tempura Vegetables on Tomato and Basil Risotto

Goats Cheese Dauphinoise topped with Baby Aubergines and Roasted Cherry Tomatoes

Courgette and Brie Tart with Sour Cream Dressing

Served with a Selection of Vegetable and Potatoes

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

DESSERTS

Please select two Desserts

Cream-Filled Profiteroles with Warm Toffee or Chocolate Sauce

Apple and Blackberry Crumble with Vanilla Custard

Individual Apple and Rhubarb Pie with Vanilla Ice Cream

Bakewell Tart with Cream

Lemon Tart with Raspberry Coulis

Bread and Butter Pudding with Vanilla Custard

Chocolate Torte with Hazelnut Ice Cream

Eton Mess with Soft Fruits

Vanilla Seed Brulee with Shortbread Biscuit

Blackcurrant Delice with Blackberry Coulis

Dark Chocolate Truffle Torte with Strawberry Dressing

Blackberry Panna Cotta with Blackberry and Honey Sauce

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Coffee and Mints

POINTS TO NOTE

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

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

£28.50 per person – three course meal with coffee

£25.75 per person – two course meal with coffee

(Excluding supplements)

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DINEBanqueting Dinner Menu

Please select three starters including one soup. Three main courses and two desserts.

STARTERS

Please select one Soup

Smoked Garlic and Roasted Tomato Soup

Roasted Parsnip with Honey and Rosemary Soup

Carrot and Coriander Soup

Crab Bisque with Sherry

Cullen Skink (Smoked Haddock and Potato)

Blue Cheese and Courgette Soup

Smoked Haddock and Sweet Potato Soup

Mussel and Saffron Soup

Please select two Starters

Smoked Duck Breast with Beetroot Salad

Carpaccio of Beef with Truffle Oil and Breaded Blue Cheese
(£1.00 supplement)

Confit of Duck Leg on Horseradish Mash with Port Jus

Fillet of Red Mullet on Crab and Lemon Risotto

Chicken and Black Pudding Terrine with Pickled Vegetables

Gin Cured Salmon with Celeriac Remoulade

Rainbow Trout Fillet on Pea Fricassee with Cheese Beignet

Roasted Cod on Buttered Kale topped with Smoked Ham Jam

Salted Duck Breast with Pickled Prunes and Parsnip Puree

Twice baked Goats Cheese and Spinach Soufflé with Roasted Tomato Dressing

Wild Mushroom Risotto with Parmesan and Truffle Oil

Roasted Beetroot and Poached Duck Egg Salad

Norfolk Dapple and Roasted Pear Tart with Fig Chutney

MAINS

Please select three Mains

Seabass Fillet of Pea and Mint Puree topped with Roasted Vine Cherry Tomatoes

Seared Salmon on Crab and Coriander Risotto
(£2.00 supplement)

Roasted Haddock on Curly Kale with Smoked Ham Hock Jam and Lemon Butter Sauce

Roasted Hake on Provencal Mussel Sauce topped with Pesto Breadcrumbs

Cod Fillet wrapped with Pancetta on Bubble and Squeak with Lemon Butter Sauce

Chicken Breast filled with Lemon and Basil Mousse on Fricassee of Pea and Cabbage

200g Fillet Steak on an Onion and Potato Rosti served with Wild Mushroom and Red Wine Sauce
(£5.00 supplement)

Roast Sirloin of Beef cooked pink with a Bone Marrow Sauce and Chateaux Potatoes
(£4.00 supplement)

Pork Fillet filled with Apple and Sage Mousse on Creamed Potatoes and Cider Jus

Belly of Pork with Apple Puree Tender Stem Broccoli and Port Jus

Roasted Duck Breast on Braised Red Cabbage with Fondant Potatoes and Red Wine Sauce

Chicken Breast wrapped with Bacon on Potato Puree with Baby Leeks and Madeira Jus

Duck Breast on Baby Spinach with Roasted Shallots, Chateaux Potato and Redcurrant Jus

Veal T Bone char-grilled with Slow Roasted Plum Tomato and Garlic Roasted Flat Mushroom
(£3.00 Supplement)

Pea and Mint Risotto topped with Parmesan Shavings

Beetroot and Goats Cheese Tart with Watercress Salad

Potato Gnocchi with Roasted Bell Peppers and Pesto

Blue Cheese Dauphinoise with Roasted Baby Aubergines, Vine Cherry Tomatoes and Basil Dressing

Roasted Vegetables on Quinoa with Carrot Crisps and Sour Cream Dressing

Served with a Selection of Vegetable and Potatoes

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

DESSERTS

Please select two Desserts

Raspberry and Vanilla Brulee with Biscotti Biscuit

Chocolate Fondant with Hazelnut Ice Cream and Brandy Snap

Blueberry Cheesecake with Clotted Cream

Dark Chocolate Delice with Chocolate Ice Cream

Salted Caramel and Chocolate Opera Cake on a Chocolate Sauce

Blackcurrant Delice served with Soft Fruits and a Vanilla Cream

Blackberry Panna Cotta with Blackberry and Honey Sauce

Treacle and Ginger Tart with Stem Ginger Ice Cream

Date Pudding with Poached Pear and Toffee Ice Cream

Norfolk and Suffolk Cheese with Biscuits and Chutney
(£4.50 supplement)

****

Coffee and Mints

POINTS TO NOTE

For numbers of 15 and above we request your guest’s pre-order their meals from your chosen menu.

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

£37.00 per person – three course meal with coffee

£34.00 per person – two course meal with coffee

(Excluding supplements)