Uppingham School. Hospitality Menu

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Charleen Norton
5 years ago
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1 Uppingham School Hospitality Menu

2 Cold Fork Buffets Choose 2 Meat, Fish or Vegetarian Option Crushed Pink Peppercorn Roasted Beef Topside with Wholegrain Mustard Italian Sausage Stuffed Turkey Breast with a Cranberry Jelly Roasted Salmon with Watercress Pesto, Parmesan & Sun Dried Tomatoes Baked Ham with a Sticky Maple Glaze & a Spiced Apricot Chutney Baby Spinach & Ricotta Roulade with a Red Pepper & Chilli Jam Rainbow Carrot Tart Tatin with Goat s Cheese & Balsamic Glaze Choose 3 Salad Option Plum Tomato, Cucumber & Avocado Salad Moroccan Carrot Ribbon & Quinoa Salad Poached Pear Salad with Chard, Toasted Pumpkin Seeds & Pomegranate Three Beetroot & Feta Salad Sweet Potato & Spiced Chickpea Salad Butternut Squash, Kale & Cranberry Couscous Salad Roasted Pepper & Coriander Pesto Penne Salad with Arugula & Sun Blushed Tomato Marinated Artichoke & Orzo Greek Salad Choose 2 Desserts Banoffee Pie Cheesecake Lemon Meringue Pie Chocolate Eclairs Fresh Fruit Salad Strawberry Shortcake Tart Blueberry Cream Cheese Crumble Bar Passionfruit & Vanilla Slice Triple Chocolate Mousse Cake Summer Fruit Jelly

Hot Fork Buffets Choose 2 Meat, Fish or Vegetarian Option Pork Casserole in a Gloucester Cider Sauce with Mustard Dumplings Chicken, Leek & Mushroom Pie Slow Cooked Lamb & Date Tagine with Flat

3 Hot Fork Buffets Choose 2 Meat, Fish or Vegetarian Option Pork Casserole in a Gloucester Cider Sauce with Mustard Dumplings Chicken, Leek & Mushroom Pie Slow Cooked Lamb & Date Tagine with Flat Breads Sweet Pea Fish Pie with Sweet Potato Topping Mediterranean Vegetable Lasagne with Garlic Shards & Herby Salsa Spicy Mixed Bean Chilli with Cumin Yoghurt & Homemade Tortilla Chips Choose 1 Carbohydrate Option Buttered Parsley New Potatoes Basmati Rice with Fennel Seed Baked Jacket Wedges seasoned with Sea Salt & Cracked Black Pepper Moroccan Couscous with Fresh Lemon Linguine Pasta with Grated Parmesan Choose 1 Vegetable Option Oven-Roasted Root Vegetables Panache of Fresh Seasonal Vegetables Roasted Mediterranean Vegetables Chargrilled Antipasti Vegetables Choose 2 Desserts Chocolate Brownie with Crème Fraiche Fruits of the Forest Cobbler with Vanilla Custard Sticky Toffee Pudding with Toffee Sauce Apple & Raspberry Crumble Oven-Baked Rice Pudding with Homemade Strawberry Jam Blueberry Brioche Bread & Butter Pudding Fresh Seasonal Fruit Salad

Fine Dining / Events Italian antipasti shared platters Roast butternut squash soup with chilli & parmesan croutons Vine tomato & goats cheese tart with spinach pesto Beetroot marinated salmon with

4 Fine Dining / Events Italian antipasti shared platters Roast butternut squash soup with chilli & parmesan croutons Vine tomato & goats cheese tart with spinach pesto Beetroot marinated salmon with peashoots Tian of Cornish crab with gazpacho dressing Ham hock terrine with pea puree & quail egg Roast chicken breast wrapped in Parma ham, cannellini bean mash, slow roast tomatoes, broad beans & salsa verde Roast rump of lamb, celeriac dauphinoise, baby spinach & a port thyme jus Confit duck leg with puy lentils, braised red cabbage, port & roast carrot Pan fried seabass, Jersey royals, sauce veirge & steamed vegetables Slow cooked pork belly with sweet potato, chilli broccoli & soy dressing Roasted Waveney mushroom, onion marmalade with blue cheese rarebit Valrhona chocolate tart with passion fruit mascarpone Summer trifle with strawberry & champagne jelly Coconut panna cotta with mango & chilli Brioche bread & butter pudding with vanilla cream & caramel sauce White chocolate & raspberry cheesecake Selection of local cheeses & oatcakes

Canapés Canapé Selection per canapé per person choose 6 Smoked salmon in charcoal cup with horseradish cream Rare roast mustard beef & watercress on sourdough Smoked chicken, crushed white bean &

5 Canapés Canapé Selection per canapé per person choose 6 Smoked salmon in charcoal cup with horseradish cream Rare roast mustard beef & watercress on sourdough Smoked chicken, crushed white bean & basil oil on bagel crisp Ripe fig, prosciutto ham & sun blush tomato skewer Chilli prawns on dark rye with avocado & lime butter Silver spoons of salmon tartare with chilli crème fraiche Pressed duck confit on sour dough with pear and fig chutney Smoked chicken breast on herb scone with crispy pancetta Wild mushroom & truffle cappuccino Butternut squash, parmesan & pea frittata with Oxford blue Sticky red onion & shitake mushroom tatin Sweetcorn fritters with guacamole Roast chorizo & pork scotch egg Assorted sushi King prawns in filo pastry Roast vegetable crostini with parmesan crust Smoked salmon blinis Baked new potatoes with chive crème fraiche Indian chicken skewers Feta, spinach & filo rolls Salt beef & wholegrain mustard bruschetta Tuna Nicoise cup Moroccan spiced chicken on flatbread

WEDDING MENUS STARTERS Served with Freshly Baked Breads Local game terrine, orange & thyme glaze, toasted brioche Carpaccio of beef, fennel salad, beetroot crisp Shredded duck, red pepper &

6 WEDDING MENUS STARTERS Served with Freshly Baked Breads Local game terrine, orange & thyme glaze, toasted brioche Carpaccio of beef, fennel salad, beetroot crisp Shredded duck, red pepper & mangetout, rice noodle salad, plum sauce Smoked salmon, king prawn & asparagus roulade, coriander & lime mayonnaise, watercress salad Scorched devilled mackerel fillet, spiced red cabbage, apple & sultanas, freshly grated horseradish crème fraîche Vegetable terrine on a bed of frisee with red onion marmalade and crumbled blue cheese (V) Avocado and feta filo parcel, roasted red & yellow pepper sauces (V) Wild mushroom, tarragon & cream cheese tartlet with sun dried tomato compote (V) Chargrilled asparagus, smoked hollandaise, baby chard (v) MAIN COURSES Served with Potatoes & Fresh Seasonal Vegetables Fillet of beef, parsnip puree, confit shallots, red wine jus Guinea fowl supreme, confit leg, braised red cabbage, Parma ham crisp Pan-fried supreme of chicken filled with red pepper mousseline, crushed new potatoes with black olive, tomato beurre blanc Griddled breast of Gressingham duck, beetroot fondant, blackberry & red wine jus Rack of Leicestershire lamb, rosemary & redcurrant jus on pumpkin & herb polenta Supreme of salmon, griddled asparagus, saffron & chervil sauce Pancetta roasted monkfish, squid ink linguine, vine tomato salsa Seared sea bass fillet, roasted fennel, sorrel and Pernod sauce Tian of seared Mediterranean vegetables, mozzarella, olive & basil oil (v) Cassoulet of bean and cous-cous served in a crisp cheese pastry basket (v) Wild mushroom, Colston Basset & leek Wellington (v) DESSERTS French style apple tartlet with crème fraîche Lemon curd tart, toasted meringue, orange sherbet Chocolate & honeycomb cheesecake Orange & Grand Marnier Charlotte

7 Raspberry & mango parfait, passion fruit syrup Toffee pudding, poached apple, butterscotch sauce Bitter chocolate Marquise, coffee granita, ginger tuille Mixed berry & elderflower terrine, vanilla pannacotta Selection of local cheeses, oatcakes, dried fruits & chutney FILTER COFFEE, TEAS & HERBAL INFUSIONS

Smoked Salmon and Asparagus Tart. Smoked Shetland Salmon, Horseradish and Cress Toasts. Seared Shetland Scallops with Basil Pesto (max 50)

Smoked Salmon and Asparagus Tart. Smoked Shetland Salmon, Horseradish and Cress Toasts. Seared Shetland Scallops with Basil Pesto (max 50) Starters Please select one starter, main and pudding for your entire party plus a vegetarian alternative where necessary Soups Butternut Squash and Feta Soup (v) Tuscan White bean Soup with Herbed Croutons