Banqueting Menu Selector

Four Course Menu Four Course Menu Option – please select one dish from each selection
i.e. Plated Starter or Soup, Main Course, Dessert, Tea/Coffee & Chocolate Mints

Five Course Menu
Five Course Menu Option – please select one dish from each selection
i.e. Plated Starter, Soup, Main Course, Dessert, Tea/Coffee & Chocolate Mints

Plated Starters

Fan of Ogen Melon served with Lemon Sorbet and Red Berry Puree
Chicken Liver Pate with Cumberland Sauce
Fillet of Salmon Gravadlax with Celeriac Remoulade Basil Oil
Classic Caesar Salad with Crunchy Garlic Croutons Crisp Bacon topped with Parmesan Shavings
Breaded Chicken Goujons with Coronation Dressing
Deep Fried Filo Prawns with Chilli Lemongrass

Soups

Cream of Vegetable
Leek & Potato with Chives
Tomato & Basil served with Crème Fraiche
Carrot, Honey & Ginger
Spiced Butternut Squash with Coriander & Coconut
Wild Mushroom with Truffle Oil
Cream of Asparagus

Main Courses

Roast Turkey Ham with Apricot Sage Stuffing and Chipolatas
Glazed Loin of Pork with Apple Peach Port Jus
Supreme of Chicken Pan Seared with Wild Mushroom Cream
Baked Fillet of Salmon coated in Shellfish and Sun Dried Tomato Ragout
Roast Rosemary scented Leg of Lamb with Minted Jus
(3.00 supplement)
Roast Sirloin of Beef with Red Wine and Mushroom Sauce
(3.00 supplement)
Fillet of Beef Wellington coated in a Baby Onion and Smoked Bacon Sauce
(5.00 supplement)
Glazed Fillet of Duck with Orange Marnier Sauce
(2.50 supplement)
8oz Ribeye Steak with Pepper Sauce
(cooked medium to well done)

Desserts

Chocolate Torte with an Orange Syrup
Warm Apple & Cinnamon Tart served with Crème Anglaise
Fresh Fruit Salad in a Brandy Snap Basket served with Vanilla Ice Cream
Profiteroles served with Vanilla Ice Cream and Chocolate Sauce
Strawberry Pavlova Roulade with Fruit Coulis
Vanilla Cheesecake served with Hot Cherry Sauce

Tea/Coffee served with Chocolate Mints

Supplement of £2.00 per person if Choice of Two Main Courses (maximum) is required.