1875 Our origin is food

Transcription

1 1875 Our origin is food Conference & Events Menu Brochure Fresh food lovingly sourced

2 Contents Introduction... 5 Beverage Trays Breakfast Menu Working Lunch Menus Buffet Menus Canapé Selection Wine & Soft Drink Selection

3 Page 5

4 Introduction Welcome to Queen Margaret University Hospitality, where we are committed to consistently delivering the highest standard of hospitality catering. Our food offer is intrinsically linked to the service standards which we set, and we will deliver a prompt and discreet service to you. To assist in the smooth execution of these requirements, we present our hospitality guide which gives an indication as to the services that we provide. Our menus change regularly and are influenced by the seasonality of ingredients to ensure best quality. We would be pleased to discuss any aspect of your catering requirements with you, and if you have any special requests or dietary requirements, we will do our utmost to ensure that these are accommodated. In support of this we are always happy to tailor or create a menu to suit your budget or special occasion. Our goal is to ensure that we will exceed your expectations every time. Booking Procedure Please note the displayed prices are applicable to bookings Monday to Friday 08:30 16:00 hours. All bookings made out with these hours will be subject to an additional labour cost based on delivery requirements. We would ask that you give us your final delegate numbers 5 working days prior to your conference or event. All prices are net of VAT.

5 Beverage Trays Page 7

6 Beverage Tray Fresh filter coffee, traditional tea and a selection of organic fruit & herbal infusions. Beverage Tray Fresh filter coffee, traditional tea and a selection of organic fruit & herbal infusions served with a selection of chocolate & plain biscuits. Beverage Tray Fresh filter coffee, traditional tea and a selection of organic fruit & herbal infusions served with a variety of Danish pastries or homemade scones, butter & preserves. Beverage Tray Supplements 1.55 Homemade Scone filled with strawberry preserve and Devonshire clotted cream All butter Scottish shortbread Iced Banana Loaf Carrot Cake Gingerbread Caramel Shortcake Victoria Sponge Cake Pretty Cupcakes (gluten free) Chocolate Brownie (gluten free) Please Note: all our coffee is triple certified

7 Breakfast Menu Page 9

8 Working Breakfast 5.90 Fresh filter coffee, traditional blend tea and a selection of organic fruit & herbal infusions Selection of fresh juices including orange, apple and cranberry Croissants with butter & preserves, plus a freshly baked Danish pastry selection Grilled Scottish back bacon filled morning rolls and free range scrambled egg, with a selection of sauces Alternative breakfast options can be arranged on request.

9 Working Lunch Menus Page 11

10 Sandwich Working Lunch Why not add Homemade Soup? 1.70 per person Fresh cut traditional sandwiches on white, wholemeal and granary sliced breads with a variety of fillings allowing 1½ rounds per person: Grampian roast chicken with seasonal salad leaves Ayrshire roast ham & Arran mustard Classic Scottish bacon, lettuce & tomato Free range egg mayonnaise (v) Chunky humus with fresh peppers (v) Tuna and cucumber Served with: Salted potato crisps Seasonal fruit selections choose either a bowl of whole fruit or a fresh fruit platter Fruit juice and mineral water Fresh filter coffee, traditional blend tea and a selection of organic fruit & herbal infusions

11 Buffet Menus Page 13

12 Finger Buffet Menu Fresh cut traditional sandwiches on assorted farmhouse breads with a selection of fillings allowing 1 round per person: Sandwich Selection Grampian roast chicken salad Chunky humus with fresh peppers (v) Sliced Fenton Barns turkey salad Atlantic prawn mayonnaise with mixed salad leaves Free range egg mayonnaise (v) Ayrshire smoked ham with wholegrain mustard Buffet Selection Marinated piri piri chicken skewers served with a lightly spiced yogurt Roast red onion, baby spinach tart topped with goats cheese (v) Charred sweet pepper & cherry tomato crostini (v) Rosette of west coast smoked salmon with crème fraiche on an oatcake biscuit Fresh whole and cut seasonal fruit selection Fruit juice and mineral water Fresh filter coffee, traditional blend tea and a selection of organic fruit & herbal infusions Finger Buffet Menu A selection of freshly made sandwiches on delicious breads including classic sliced, wraps and speciality bread such as ciabatta with a selection of fillings allowing 1 round per person: Sandwich Selection West coast hot smoked salmon, mixed leaf & creamed horseradish Sliced Spanish chorizo with a tomato & mixed leaf salad Chicken Caesar salad with parmesan cheese shavings Ploughman s lunch Scottish cheddar with salad & ploughman s pickle (v) Free range egg mayonnaise with mustard cress (v) Dumfries roast beef with caramelised onion marmalade Buffet Selection King prawn wrapped in filo pastry with sweet chilli dipping sauce (v) Selection of chicken tikka and piri piri spiced skewers with tziki Buffalo mozzarella & sun blush tomato savoury tartlet (v) Mediterranean layered frittata topped with pesto (v) Salted potato crisps, marinated olives Seasonal fruit platter or raspberry frangipane tart Fruit juice & mineral water Fresh filter coffee, traditional blend tea and a selection of organic fruit & herbal infusions

13 Fork Buffet (10 person order minimum) Cured West coast salmon with baby gem lettuce and garnished with dill & lemon crème fraiche Honey and soya glazed Ayrshire ham with spiced pear compote Goats cheese, roast vine tomato, walnut and spinach tart (v) Seasonal leaf salad (v) Marinated cucumber, fresh mint and toasted pumpkin seeds (v) Fresh whole and cut seasonal fruit selection Or Raspberry and white chocolate mousse in a bitter chocolate cup (1 each) Fruit juice and mineral water Fresh filter coffee, traditional blend tea and a selection of organic fruit & herbal infusions Fork Buffet (10 person order minimum) Steamed fillet of Loch Duart salmon and salad niçoise served with salsa verde Wok seared Balmullo chilli beef, sesame and soy noodles with Asian shreds Layered herb pastry with balsamic roasted vegetables and torn basil (v) Trio of cherry, plum and beef tomatoes drizzled with garlic infused olive oil and garnished with micro herbs Seasonal leaf salad New potato salad with chive crème fraiche Cucumber salad with a poppy seed and chilli dressing Homemade vinaigrette dressing Freshly baked bread selection Fresh whole and cut seasonal fruit selection Or Glazed almond and fruit tartlets Fruit juice and mineral water Fresh filter coffee, traditional blend tea and a selection of organic fruit & herbal infusions Page 15

14 Canapé Selection

15 Canapé Selection 6.95 (Minimum 20 persons, with a choice of 5 canapés per person) SAVOURY WARM CHOICES McSweens Haggis Bon Bon and mustard dip (vegetarian option available) Lamb & mint kofta with mint rhaita Connage Dunlop cheese, red onion chutney and spicy pear tart (v) Bite sized roast vegetable frittata (v) SAVOURY COLD CHOICES Chargrilled asparagus tips wrapped in Parma ham Roast pork fillet & apple chutney Smoked chicken and mango chicory cup Mini oatcake topped with Inverawe smoked salmon and crème fraiche Basil, parmesan and cracked black pepper pin wheel (v) Fig and black pepper Crowdie cracker (v) SWEET CHOICES Stem ginger shortbread with clotted cream and raspberries Mini lemon meringue pie Mini chocolate ganache tart Mini almond & raspberry tart Page 17

16 Wine & Soft Drink Selection

17 Wine Menu Sparkling Wine Francois Dulac Brut 75cl Conti Neri Bis Bis Rabosa Glera Rose Frizzante 75cl Red Wine Saint Etalon Merlot Vin de Pays d Oc 75cl Tilia Malbec 75cl White Wine Cuatro Rayas Sauvignon Blanc 75cl Citta del Ponti Pinot Grigio Veneto 75cl Rose Wine Pinot Grigio delle Venezie Blush Lamberti 75cl Les Nuages Pinot Noir Rose Vin de Pays du Val de Loire 75cl Soft Drinks Menu (5 servings from each selection) Still Mineral Water (1 litre) 1.41 Sparkling Mineral Water (1 litre) 1.41 Orange Juice (1 litre) 1.75 Apple Juice (1 litre) 1.77 Cranberry Juice (1 litre) 1.97 Page 19

18 WHY: 1875 Our origin is food We have created a strap-line that recognises the Universities origins as the Edinburgh School of Cookery founded in 1875 by Christian Guthrie Wright and Louisa Stevenson. Being the forerunner in the cookery revolution that today employs 280 thousand catering professionals in Scotland, and many more worldwide. It s for this reason that we believe that the catering department within the University should celebrate the heritage and contribution that the school brought to our industry. We, like the University also have our origins based around food, and developing people. The Universities journey over the centuries resonates with our founders Alastair Storey and William Baxter who like your founders has built our reputation within this industry as a business that promotes a fresh food ethos and strives to put the skill back into our business. It s for this reason we share with you the strap-line and view this as being a mutual statement for both parties. Our origin is food Fresh food lovingly sourced