CHOOSING THE MENU FOR YOUR EVENT AT CALCOT

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Dominic Cooper
6 years ago
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1 Menus 2017

2 CHOOSING THE MENU FOR YOUR EVENT AT CALCOT We are delighted to present our menus. The following pages offer a wide choice of dishes for receptions, private dinners, sit-down wedding breakfasts and hot or cold buffets. As always at Calcot, flexibility is the key and we are happy to customise our menus to suit your individual preferences. We welcome any opportunity to discuss your ideas, introduce specially themed dishes, or to accommodate special dietary requirements. 2

3 canapés THESE CANAPÉ SELECTIONS ARE DESIGNED TO ACCOMPANY A DRINKS RECEPTION PRIOR TO YOUR EVENT MEAT Parma ham, Charentais melon Chorizo & pork sausage, honey mustard Duck beignets, orange hollandaise Rare roast beef, Yorkshire pudding, horseradish Devils on horseback Fig wrapped in breasola FISH Tuna & wasabi wraps Forman s smoked salmon, crème fraîche on buckwheat blinis Crab cocktail choux balls Tempura prawns, soy, lemon Thai fishcakes, chilli jam Skewer of salmon, soy, ginger VEGETARIAN Cheddar biscuits, baby plum tomato, basil Wild mushroom pâté, Parmesan shortbread Herb marinated goat s cheese, poppy seed biscuit Parmesan gougères Quail egg tart, hollandaise Potato & coriander cake, saffron raita Selection of Selection of Selection of

4 PARTIES AND WEDDINGS SIT-DOWN MENU STARTERS PLEASE CHOOSE ONE DISH FROM THE SELECTION BELOW SOUP Forest mushroom soup, garlic & Parmesan croutons (v) 8.00 Butternut squash soup, rosemary & goat s cheese fritter (v) 8.00 Tuscan tomato soup, ripped olive oil croutons (v) 8.00 Garden pea & ham hock soup 8.00 Mediterranean fish soup, Gruyère crouton, rouille 9.50 MEAT Terrine of chicken & ham hock, crushed peas, pickled carrots, organic cress 9.00 Stone baked buffalo mozzarella wrapped in Parma ham, tomato, red pepper dressing, aubergine, rocket salad Chicken liver parfait, pear & cardamom chutney, toasted brioche 8.50 Charentais melon, San Danielle ham, figs FISH Calcot smoked salmon, beetroot, celeriac, sour cream, lemon 9.00 Cornish dressed crab, lemon mayonnaise, mixed leaf salad Sautéed scallops, Jerusalem artichoke, bacon jam, white balsamic vinegar, Treviso Cornish mackerel, leek & lime salad, sour cream, vitelotte potato crisps Smoked haddock soufflé, chive butter, mixed leaves VEGETARIAN English goat s cheese mousse, beetroot, hazelnut, pear Baked Cheddar soufflé, baby spinach, toasted hazelnuts, wholegrain mustard dressing Slow roasted cherry plum tomatoes, buffallo mozzarella, basil, pine nuts 9.00 Wild mushroom & cep lasagne, truffle oil

5 MAIN COURSES PLEASE CHOOSE ONE MEAT OR FISH DISH FROM THE SELECTION BELOW MEAT Braised daube of beef, truffle mash, bourguignon sauce Roasted corn-fed chicken breast, fondant potato, mushrooms, bacon Slow-cooked lamb shank, roast garlic & rosemary mash, roasted vegetables Roasted rib of pork, cabbage, bacon, onions, fondant potato, sage sauce Honey-roasted breast of duck, butternut squash purée, pak choi, orange sauce Roast breast of guinea fowl, crushed potatoes, Bayonne ham, spinach purée Roast rib of beef, goose fat roasted potatoes, Yorkshire pudding, vegetables Herb-crusted rack of lamb, green beans, dauphinoise potatoes Fillet of beef en croute, wild mushroom pâté, port-wine sauce Sharing platter - two roasted meats, Cotswold chicken, rump of beef for the table to share, cauliflower cheese, honey roasted root vegetables, goose fat potatoes, Yorkshire pudding FISH Pan-roasted salmon fillet, spinach, minted new potatoes, hollandaise Roasted cod fillet, mussel, clam & leek chowder Steamed halibut fillet, tomato confit, basil pesto, confit potatoes, black olive Roasted Cornish sea bass, black olive, red pepper, spinach, basil mash potato, fennel salad VEGETARIAN Puff pastry case of spinach purée, grilled leeks, asparagus, pickled carrots, confit tomatoes Potato & rosemary rosti, creamed greens, wild mushroom, poached bantam egg Pithivier of Golden Cross goat s cheese, wild mushrooms, spinach, sun-blushed tomato, rocket salad Aubergine parmigiana, rosemary & garlic roasted potatoes, rocket Butternut squash gnocchi, pine nuts, curly kale, Beenleigh blue cheese

6 DESSERTS PLEASE CHOOSE ONE DESSERT FROM THE SELECTION BELOW Pavlova, Greek yoghurt cream, seasonal fruits Chocolate marquise, orange Anglaise, almond tuile Sticky toffee pudding, mascarpone cream Lemon curd & vanilla steamed pudding 7.50 Classic egg custard tart, rhubarb compote Vanilla crème brûlée, crisp apple, Granny Smith apple sorbet Caramelised lemon tart, blackcurrant sorbet Vanilla panna cotta, mulled wine poached pear Dark chocolate tart, cappuccino cream, peanut brittle Bakewell tart, malted milk ice cream Passion fruit & orange cheesecake, mango salsa, sesame crunch 8.00 Cheese can also be added as an extra course for a supplement of 9.00 Coffee and petit fours

7 SET BUFFET MENU (minimum of 20 Guests) STARTERS AND DESSERTS IF YOU REQUIRE A STARTER AND DESSERT PLEASE CHOOSE ONE STARTER FROM THE SELECTION ON PAGE 4 AND ONE DESSERT FROM THE SELECTION ON PAGE 6 SELECTION A - HOT DISHES PLEASE CHOOSE THREE MAIN COURSES AND THREE ACCOMPANIMENTS Pulled pork, Asian greens, coriander, sesame seeds Shepherd s pie Thai chicken curry, spring onions, coriander Sautéed chicken, watercress & tarragon cream, toasted almonds Fishcakes, plum tomato sauce Poached salmon, lemon Wild mushroom & basil lasagne (v) ACCOMPANIMENTS Tossed salads or fresh vegetables New potatoes, rice pilaff, mashed potato or couscous 7

8 PLEASE CHOOSE THREE MAIN COURSES FROM ONE OF THE FOLLOWING SELECTIONS SELECTION B - HOT BUFFET Chicken, Parma ham, sun-dried tomato dressing Spit-roasted chicken, watercress, tarragon mayonnaise Braised beef, roasted root vegetables Salmon en croute Monkfish, mussel & leek pie Butternut squash gnocchi, pine nuts, curly kale, Beenleigh blue cheese (v) SELECTION C - COLD BUFFET Marinated salmon, sweet mustard & dill dressing Smoked chicken, char-grilled artichokes, French beans, rocket Roasted sirloin of beef, horseradish, mustard cream Honey-roasted ham, pickles Cold cured hams, Italian prosciutto, gerkins, olives

9 PLEASE CHOOSE ONE QUICHE OR TART, TWO POTATO OR RICE DISHES AND SIX SALADS FROM THE FOLLOWING: (IF YOU HAVE CHOSEN SELECTION B OR C) QUICHES AND TARTS Goat s cheese & chive tart Blue cheese & broccoli quiche Plum tomato, roasted red onion & Taleggio tart Spinach, feta & caramelised red onion tart POTATO OR RICE SELECTION Roasted new potatoes, rosemary & garlic Hot buttered new potatoes, parsley & mint New potato & chive salad Dauphinoise potatoes Lyonnaise potatoes Pilau rice SALADS Tomato, basil & red onion Celeriac & cabbage coleslaw Mixed leaf salad, tomato, cucumber Waldorf (apple, celery, walnut) Mushrooms à la Grècque Fennel, orange, endive Penne pasta, ratatouille, Parmesan Moroccan couscous Green, herbs Baby gem, parsley, sweet mustard Asian slaw, noodle Cucumber, mint, yoghurt Caesar, polenta Parmesan croutons 9

10 DESSERTS PLEASE CHOOSE THREE DESSERTS TO COMPLETE YOUR THREE-COURSE BUFFET Fresh fruit salad Strawberries, cream Profiteroles, chocolate sauce Caramelised lemon tart White & dark chocolate mousse, raspberry compote Pear & almond tart Chocolate roulade, raspberries Apple & blackberry crumble Orange curd posset 7.50 Coffee and petit fours 3.10 Cheese can also be added as an extra course for a supplement of

11 EVENING LIGHT SNACKS WE ALSO OFFER A RANGE OF LIGHT DISHES TO BE SERVED LATER IN THE EVENING AFTER A MEAL, OR AS A FINGER BUFFET SANDWICHES (one and a half rounds per person) 9.00 Selection of fine British cheeses, biscuits, grapes, celery Smooth and rustic pâté, crusty French bread Hot smoked bacon ciabatta 6.00 Sausage rolls 5.00 Individual cones of fish goujons, skinny chips 8.00 Porchetta ciabatta, rocket, tomato Sour dough, tomato and mozzarella pizza

12 MINI BOWL FOOD PLEASE CHOOSE FIVE DISHES FROM THE FOLLOWING SELECTION Sausage, mash, onion gravy Shepherd s pie Beef bourguignon Oriental duck chow mein Tagine of lamb, pickled lemon, coriander Fishcake, tomato sauce Chicken tikka biryani Herb & ricotta risotto, vegetables, Parmesan (v) Cranachan (classic Scottish dessert of raspberries, oatmeal, whiskey) Mini fruit, lemon, chocolate tarts Orange posset Macaroons Coffee éclairs Fresh fruit pavlova Please note: The prices shown are for Menus for 2018 will be subject to a 5-10% price increase. Calcot Near Tetbury Gloucestershire GL8 8YJ T: F: E: reception@calcot.co W: calcot.co

P R I V AT E E V E N T M E N U S

P R I V AT E E V E N T M E N U S PRIVATE EVENT MENUS Cold Canapés 4 items 13 per person Corneto of Smoked Salmon Scallop Tartare with Basil & Lime Rillette of Duck & Pork Sushi Roll with Pickled Ginger & Soya Sauce Smoked Salmon with