EntertainEllingham Suite

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 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

DINEBanqueting Lunch Menu

Please select 3 options for each course.

STARTERS

Potato and Watercress Soup (vgo)

Carrot and Coriander Soup (vgo)

Curried Cauliflower Soup (vgo)

Chicken and Wild Mushroom Soup

Roasted Red Pepper and Tomato Soup (vgo)

Chicken Liver Parfait on a Classic Cumberland Sauce with Toasted Onion Bread (gfo)

Pressed Smoked Ham and Leek Hock Terrine with Plum and Fig Chutney (gf)

Crab Cake on Dill and Tomato Dressing

Norfolk Dapple and Roasted Pear Tart with Crème Fraîche

Goats Cheese Mousse, Apricot Puree, Shallot Ash with Red Onion Marmalade (gf, v)

Goats Cheese and Heritage Tomato Salad (gf, v)

MAINS

Belly of Norfolk Pork on Creamed Potato with Cider Cream Sauce (gfo)

Confit of Duck Leg Glazed with Marmalade on Spring Onion Mash with Madeira Jus (gfo)

Wild Boar Sausages on Horseradish Mash with Sticky Onion Sauce

Roast Sirloin of Beef, Yorkshire Pudding (Minimum 15 guests, £5 supplement)

Mackerel Fillet on Pea and Leek Fricasse with Crab Beignet (gfo)

Haddock Fillet wrapped with Bacon on Curly Kale with Lemon Butter Sauce (gf)

Fillet of Sea Bream on Herb Roasted Potatoes Tenderstem Broccoli (gf)

Potato Gnocchi with Tomato and Coriander Sauce, topped with Spinach and Roasted Bell Peppers (vg)

Vegetable Tagine with Roasted Cous-Cous (vg)

Goats Cheese and Black Olive Tart with Sour Cream Dressing and New Potatoes (v)

Wild Mushroom Risotto with Parmesan and Truffle Oil (vgo, gf, v)

Vegetable Moussaka with Tzatziki (v)

DESSERTS

Raspberry and Vanilla Brûlée with Chocolate Dipped Shortbread Biscuit (gfo)

Banana Sponge with Toffee Sauce

Almond Bakewell Tart with Raspberry Ripple Ice Cream

Baked Blueberry Cheesecake with Clotted Cream

Chocolate Brownie with Almond Ice Cream (gfo)

Apple and Blackberry Crumble with Creamy Custard (gfo)

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

Cream Filled Profiteroles with Warm Toffee Sauce

Apple and Toffee Crumble Tart with Raspberry Ripple Ice Cream (gfo)

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.

£26.75 per person – two courses

£29.50 per person – three courses

DINEBanqueting Dinner Menu

Please select three options per course.

STARTERS

Roasted Tomato and Sweet Red Pepper Soup (v, vgo, gfo)

Crab Bisque finished with Sherry (gfo)

Pea and Ham Soup topped with Crème Fraîche (gf)

Corn Fed Chicken and Mushroom Soup with Cheese Snippets (gfo)

Smoked Chicken Caesar Salad (gf)

Carpaccio of Beef with Breaded Blue Cheese Bon Bons, Rocket and Truffle Oil (gfo)

Scottish Mussels in Coriander, White Wine, Garlic and Cream Sauce (gfo)

Tian of Cromer Crab with Avocado Cream and Tomato Coulis (gf)

Seared Mackerel Fillet on Leek and Pea Fricasse with Crab Beignets (gfo)

Twice Baked Mushroom and Spinach Souffle on Tomato and Basil Sauce (v)

Camembert, Roasted Fig and Red Onion Tart with Sour Cream and Chive Dressing (v)

Goats Cheese and Roasted Beetroot Salad with Heritage Tomatoes (v)

MAINS

Chicken Breast filled with Thyme and Lemon Mousse on Parmentier Potatoes, Green Beans and Madeira Jus (gfo)

Honey Roasted Duck Breast, Parnsip Puree, Fondant Potato, Pak Choi, Sherry Jus (gfo)

Pork Fillet wrapped in Parma Ham on Bretonne Potatoes, topped with Baby Leeks (gfo)

Fillet Steak on Rosti Potato with Baby Leek, Honey Roasted Carrots and Port Jus (15 minimum numbers, £5 supplement) (gfo)

Roast Rack of Lamb Cooked with Garlic and Rosemary, Chateau Potatoes, Tenderstem Broccoli and Red Wine Sauce (£3 supplement) (gfo)

Seared Sea bass on Crab and Lemon Risotto with Sesame, Chilli and Soy Dressing (gfo)

Grilled Mackerel Fillets on Roasted Courgettes, Plum Tomato and Charred Bell Peppers with a Pesto Dressing (gfo)

Bream Fillet on Samphire with Cockles and Mussels and a Lemon Butter Sauce (gf)

Classic Nut Roast with Roasted Potatoes, Thyme and Honey Roasted Carrots and Thyme and Tomato Compote (v)

Wild Mushroom and Butternut Squash and Spinach Risotto topped with Parmesan Shavings (v)

Gruyere and Shittake Mushroom Tart with Rocket Dressing (v)

Aubergine Curry with Saag Aloo and Toasted Almonds (vg)

DESSERTS

Raspberry and Vanilla Seed Brûlée with Dipped Chocolate Shortbread (gfo)

Chocolate Fondant with Hazelnut Ice Cream

Lemon Tart with Red Berry Dressing and Crème Fraîche

Eton Mess with Summer Fruits (gf)

Tiramisu with Tia Maria Sauce

Chocolate Tart with Homemade Raspberry Ripple Ice Cream

Apple Tarte Tatin with Homemade Cinnamon Ice Cream and Caramel Sauce

Muscovado and Hazelnut Tart, Raspberry Ripple Ice Cream, Chocolate Crumb

Individual Opera Cake, Coffee Ice Cream and Espresso Brittle

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.

£35.00 per person – two course meal

£37.00 per person – three course meal