Telephone:
+44 (0)1603 810264
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Email:
enq@parkfarm-hotel.co.uk
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Banqueting Luncheon Menu

Two Courses: £24.00 (inc. Coffee)

Three Courses: £27.50 (inc. Coffee)

Starters

Please select 3 starters in total to include 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

Plus 2 from the following

  • Confit of Duck Leg on Celeriac Mash and Port Jus
  • Chicken and 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

Main Courses

Served with a selection of Freshly Prepared Vegetables

Choose 3 in total from the following

  • 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, 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

Desserts

Please select 2 Desserts from the following

  • 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

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.