COLLINS MENU SELECTION

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Amanda Atkinson
5 years ago
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1 COLLINS MENU SELECTION

2 HOT BUFFET OPTION ONE 17 PER GUEST Fish Pie with King Prawns & Scalloped Potato Topping Bistro Chicken with Orange & Ceps Creamy Spring Onion Mash Fennel & Roast Tomato Lasagne Buttered Peas & Beans with Little Gem & Mint Roasted Roots Pear, Plum & Blackberry Strudel Vanilla Poached Fruits- Heather Honey Madeleines OPTION TWO PER GUEST Beef in Red Wine with Shallots and Mushrooms Salmon & Fennel Rosti Lentil Moussaka with Ricotta Stuffed Tomatoes with Ratatouille Boulangere Potatoes Creamed Leeks Lemon & Rosemary Posset with Seasonal Fruits Chocolate & Mascarpone Roulade OPTION THREE 22 PER GUEST King Prawns, Scallops & Squid with Tomato & Feta Turkey & Courgette Meatballs with Spring Onion & Cumin Aubergine Gateau with Cherry Tomatoes, Basil & Parmesan Roast Potatoes with Rosemary Herb Cous-Cous Broad Beans & Fine Green Beans in Garlic Cream Sauce Parmesan Bread Pudding Cherry Clafoutis Rich Chocolate Mousse Torte-Chantilly Cream OPTION FOUR 25 PER GUEST Rare Roast Sirloin of Beef-Rocket & Horseradish Crème Fraiche Roast Stuffed Smoked Salmon with Fennel & Dill Spinach, Feta & Herb Filo Pie Gratin Turnip Dauphinoise Sauteed Potatoes with Garlic Steamed Broccoli, Peas & Beans Buttered Bay & Thyme Carrots Chocolate & Hazelnut Meringue Gateau Blueberry Jelly with Lavender Cream Pomegranate & Rosewater Pavlova

3 HOT BUFFET ALTERNATIVES / EXTRAS PRICES WILL VARY Dauphinoise Potatoes Monkfish & Bacon Chaudree King Prawns with Ginger, Lime & Spring Onion Rare Roast Fillet of Beef with Mustard & Watercress Sauce Slow Cooked Pork with Sweet Potato & Orange Moroccan Lamb Tagine Salmon En Croute with Watercress, Lemon & Tarragon Butter Black Bean Chilli with Avocado Salsa Celeriac, Sweet Potato & Tomato Bake Thai Monkfish Curry Fennel & Dolcelatte Gratin Wilted Chicory with Melted Taleggio Baked Stuffed Peppers with Orzo Leek, Onion & Apple Gratin Fragrant Basmati Rice Potato & Mushroom Torte Braised Venison Casserole with Parmesan Polenta Passion Fruit Crème Brulee-Passion Fruit Jelly Forest Fruits Jelly with Buttermilk Canterbury Tart Blueberry Clafoutis Seville Orange Marmalade Tart Paris Brest Ginger Cheesecake Chocolate & Hazelnut Risotto Tarte Tatin-Popcorn Ice Cream Panettone & Chocolate Bread Pudding English & French Cheeses

4 COLD BUFFET OPTION ONE 15 PER GUEST Onion, Sage & Ricotta Tart Roasted Salmon Fillet with Parmesan Herb Crust Coronation Chicken New Potatoes with Mustard Dressing Tomato Salad with Herbs Roasted Butternut Squash, Feta & Red Onion Salad Selection of Breads Chocolate, Orange & Almond Cake Poached Oranges in Cointreau OPTION TWO 18 PER GUEST Honey Roasted Ham Fruity Red Salad Smoked Salmon, Mascarpone & Leek Tart Cous Cous with Apricots, Herbs & Roasted Peppers Apple,Celery & Little Gem Salad with Feta & Lemon Dressing Potato Salad with Parsley Pesto Goats Cheese, Potato & Rosemary Flat Bread Fresh Fruit Pavlova Chocolate Profiteroles OPTION THREE 22 PER GUEST Cold Roast Sirloin of Beef-Horseradish Cream Seafood, Fennel & Lime Salad Salmon Fillet with Red Pepper Salsa Bulghar Wheat Pilaf Roast Sweet Potato Salad-Maple Dressing French Beans & Mange Tout with Orange Dressing Butterbeans with Sweet Chilli Sauce & Herbs Selection of Breads Pear & Chocolate Tart-Crème Fraiche Red Berry Fruits Steeped in Wine, Basil & Mint OPTION FOUR 25 PER GUEST Cold Roast Fillet of Beef with 3 Sauces-Smoky Tomato, Rocket & Horseradish, Watercress & Mustard Roasted Salmon Fillet with Avocado & Mango Salsa King Prawns in Garlic, Lime & Ginger Roasted Red Pepper Tart Green Bean & Asparagus Salad-Mustard Seeds & Tarragon Royal Potato Salad Beetroot, Feta & Rocket Salad Quinoa, Herb & Pomegranate Salad Baked Lemon Cheesecake-Blackberry Compote Chocolate & Orange Mousse Cake with Kumquats

5 COLD BUFFET ALTERNATIVES / EXTRAS PRICES WILL VARY Honey Roast Ham with Orange & Ginger Salmon Fillet with Avocado & Crème Fraiche Sauce Chicken with Lemon, Grapes & Crème Fraiche Duck Salad with Thai Flavours Seafood Platter Marinated Turkey Breast with Coriander & Cumin Roasted Peppers with Pecorino Roasted Aubergine with Pomegranate, Pine Nuts & Basil Provencal Tart Lentil, Rice & Noodle Salad-Spicy Tomato Sauce Stuffed Portobello Mushrooms with Basil, Mascarpone & Garlic Red Rice with Quinoa, Apricots & Pistachio Roast Sweet Potato with Lemongrass Soured Cream Butternut Squash,Pine Nut, Pomegranate, Feta & Mint salad White Chocolate & Baileys Cheesecake Lemon Tart Summer Fruit Trifle. Chocolate Mousse Cake Fresh Fruit Platter Raspberry Meringue Roulade Tiramisu Gateau Orange & Passionfruit Tart Lemon Posset with fresh Raspberries Roasted Nectarines with Mascarpone & Blackcurrants Coconut, Syrup & Lime Tart Chocolate Profiteroles English & French Cheeses

6 DINNER PARTY OPTION ONE 21 PER GUEST Leek & Courgette Soup Breast of Chicken with Tarragon Cream Sauce Sauteed Potatoes Baked Lemon Cheesecake- Berry Fruit Compote Coffee & Chocolates OPTION TWO 24 PER GUEST Pancetta, Pear and Dolcelatte Salad-Honey & Mustard Dressing Roast Cod on Spring Onion Mash-Avruga Butter Sauce Soft Pavlova with Poached Seasonal Fruits Coffee & Chocolates OPTION THREE 28 PER GUEST Confit of Trout with Sauce Mousseline Roast Rump of Lamb with Rosemary Juices-Boulangere PotatoesAnd Ratatouille Vegetables Hazelnut & Chocolate Meringue Gateau Coffee & Chocolates OPTION THREE 33 PER GUEST Seared Scallops with Crispy Prosciutto, Roast Tomatoes & White Bean Puree Fillet of Beef with Gratin of Wild Mushrooms-Dauphinoise Potatoes & Roasted Roots Elderflower Panna Cotta with Mango & Passion Fruit Coulis Coffee & Chocolates

7 DINNER PARTY ALTERNATIVES / EXTRAS PRICES WILL VARY STARTERS Fennel Soup with Chorizo Oil Chicken Goujons with Lemon & Sumac Crumb & Yoghurt Dressing Curried Crab & Watermelon Salad Smoked Venison Terrine Pork & Herb Terrine-Beetroot Chutney Pan Fried Scallops with Cauliflower Puree Curry Oil Twice Baked Cheese & Chive Souffle-Parmesan Cream Lobster Thermidor Fennel, Orange, Feta and Olive Salad-Grain Mustard Dressing Pigeon Salad with Puy Lentils-Crispy Parsnips Potted Duck Rillettes with Sourdough Toast & Gherkins Spinach & White Bean Terrine-Melba Toast Baked Figs with Blue Cheese & Parma Ham-Balsamic Dressing Smoked Chicken Caesar Salad Balsamic Onion & Goats Cheese Tart Fresh Pea & Mint Soup Plum Tomato, Basil & Olive Oil Soup Smoked Haddock Mousseline-Prawn Hollandaise Pan Fried Scallops with Puy Lentils-Tomato & Herb Dressing Hot Smoked Salmon Salad with Avocado & Mango Salsa Chargrilled Asparagus, Poached Duck Egg & Parmesan Langoustine Salad with Hot Garlic Butter Baked Hake on Celeriac Puree-Red Wine Sauce & Crispy Parma Ham Jerusalem Artichoke Risotto with Seared Scallops Herb Crusted Cod on Spring Onion Mash-Anuga Butter Sauce Roasted Haunch of Venison with Raisins,Black Pepper & Brandy Fillet of Sea-Bass on Provencal Lentils Leek,Celery & Roquefort Strudel Fillet of Salmon with Spinach & Parmesan Crust Pan Roasted Pork Tenderloin with Prunes & Apple-Cider Sauce Fillet of Beef with Café De Paris Butter Breast of Chicken with Tarragon Cream Pan Fried Duck Breast with Raspberries Roast Fillet of Beef with Shallot, Peppercorn & Brandy Sauce Roasted Cod with Herb Crust Butter Sauce Loin of Venison with Chocolate & Game Sauce Fillet of Halibut with Lemon, Capers & Rosemary Pan Roasted Pork Tenderloin with Prunes & Apple-Cider Sauce Confit of Duck on Braised Red Cabbage Fillet of Beef with Wasabi Pea Butter Rack of Lamb with Provencal Crust Chicken Cordon Vert in Scrumpy Sauce Lasagne of Wild Mushrooms, Asparagus & Chervil Roast Grouse with Bread Sauce

8 DINNER PARTY ALTERNATIVES / EXTRAS PRICES WILL VARY SIDES Grated Courgettes with Butter & Lime Minted Peas & Beans with Little Gem Celeriac & Potato Dauphinoise Braised Red Cabbage with Honey & Caraway Seeds Butternut Squash Puree with Grain Mustard Roast Potatoes with Garlic & Thyme Fondant Potatoes Wilted Greens Baked Hake on Celeriac Puree-Red Wine Sauce & Crispy Parma Ham Rhubarb& Custard Souffles Lapsang Souchong & Green Mint Ice Cream Chocolate Tasting Plate Arborio Rice Creams with Apricot Compote Coconut, Syrup & Lime Tart-Crème Fraiche Clafoutis of Blueberries Tiramisu Gateau Crème Fraiche Mousse with Caramel Poached Pears Sticky Gingerbread Puddings with Ginger Wine Sauce Honey Roasted Fig & Almond Tart-Fig Ice Cream Ginger Parfait with Spiced Apples & Fruit Puree Chocolate Mousse Cake French & English Cheeses-Biscuits & Fruit Puffed Pears with Stilton Strawberry, Basil & Red Fruit Trifle Lavender Meringues with White Chocolate Cream Baked Lemon Cheesecake-Berry Fruit Compote Lemon Tart Passion Fruit Crème Brulee Passion Fruit Jeliies Summer Fruit Terrine-Mascarpone Cream Baked Peaches with Lemon Verbena Ice Cream & Raspberries Cherry Pithivier-Chantilly Cream Apple & Almond Puddings-Crème Anglaise White Chocolate & Baileys Cheesecake Sticky Toffee Puddings with Butterscotch Sauce Rosewater Milk Jellies Butterscotch Rice with Pears

9 GET IN TOUCH If you'd like to say hello or have any questions, please get in touch using the following details: Tel: Web:

Uppingham School. Hospitality Menu

Uppingham School. Hospitality Menu Uppingham School Hospitality Menu 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