Selector A 3 courses for 22 per person Selector A - Starter selection. Selector A 3 courses for 22 per person Selector A Main course selection
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1 Selector A 3 courses for 22 per person Selector A - Starter selection VEGETABLE SOUP A Clear Vegetable Soup with Brunoise of Vegetables and topped with Crispy Herb Sippets PLUM TOMATO SOUP Ripened Italian Tomatoes roasted with Basil and topped with Parmesan Sippets NORTH ATLANTIC PRAWNS Laid onto a Bed of Seasonal Leaves, tossed in a Citrus Dressing, Coated in Dill Mayonnaise and Croutons SMOOTH CHICKEN LIVER PARFAIT Flavoured with Thyme and Garlic, sliced onto Red Onion Marmalade, with a light Redcurrant Sauce SMOKED SALMON AND CHIVE PATÉ Smooth Salmon Paté, wrapped in Smoked Salmon, Served on a pool of Chive Lemon Yoghurt Dressing Selector A 3 courses for 22 per person Selector A Main course selection SUPREME OF CHICKEN Poached in White Wine, Mushrooms and Parsley, Finished with a Light Tarragon Cream Sauce PORK ESCALOPE Lightly pan fried, coated in a Light Grain Mustard and Cream Sauce and finished with Honey Roasted Cinnamon Apples ROAST LEG OF LAMB Roasted with Garlic and Rosemary, Sliced onto a Red Wine Reduction Jus SUPREME OF SCOTTISH SALMON Poached in Riesling Wine, flavoured with Dill, Finished with a Prawn Butter Cream Sauce TRADITIONAL ROAST BEEF Served with Yorkshire pudding, Horseradish and Watercress All main courses from this selection include Fresh Market Vegetables
2 Selector A 3 courses for 22 per person Selector A Dessert selection STRAWBERRY PAVLOVA Light meringue layered with whipped cream and topped with fresh Strawberries WHITE CHOCOLATE MOUSSE Speckled with Milk Chocolate and sliced onto a Dark Rum flavoured Butterscotch Sauce LEMON CHEESECAKE Zesty Lemon Cheesecake with a light biscuit base INDIVIDUAL SUMMER PUDDINGS Traditional Forest Berries, poached with Cherry Brandy, Layered with Home Cut Bread CHOCOLATE PROFITEROLES Filled with Chantilly Cream and coated in a Hot Milk Chocolate and Brandy Sauce Freshly Brewed Coffee and Mints also included Selector B 3 courses for 25 per person Selector B - Starter selection POTATO AND LEEK BROTH A traditional Welsh Soup, thickened with Double Cream and finished with a fine Brunoise of Garden Leeks SEAFOOD SALAD Prawns, Salmon, Calamari and Mussels, tossed in Lemon Vinaigrette And laid onto Seasonal Leaves, napped with Marie Rose Sauce and topped with strips of Smoked Salmon DUCK AND PISTACHIO NUT TERRINE Duck, layered with Mushrooms and Sun Dried Tomatoes, studded with Pistachio Nuts and flavoured with Cointreau, sliced onto a Home Made Redcurrant Salsa SHELLFISH BISQUE A light flavoured Cream Soup with a hint of Tomato, flamed with Brandy and topped with Aioli SPINACH AND SUN DRIED TOMATO TERRINE A Terrine, layered with Feta Cheese and Pesto, served with Olive Bread
3 Selector B 3 courses for 25 per person Selector B Main Course selection PAN FRIED CHICKEN BREAST Filled with Wild Mushroom and Smoked Bacon Mousse, Finished with a White Wine Sauce with a hint of Grain Mustard ROAST SIRLOIN OF BEEF Roasted to your liking, served with Shallot and Red Wine Jus and topped with Glazed Forest Mushrooms and Button Onions POACHED SALMON Lightly poached Supreme of Salmon, topped with a Brioche Crust flavoured with Sorrel, laid onto a Pool of Lemon and Cracked Pepper Sauce MEDALLIONS OF PORK FILLET Lightly pan-fried with Calvados, Finished with Cream and topped with Honey Roast Apples POACHED LEMON SOLE Fillets of Lemon Sole filled with Salmon and Prawn Mousse, poached onto a Chervil and Shrimp Sauce All main courses from this selection include a selection of vegetables and two potato dishes Selector B 3 courses for 25 per person Selector B Dessert selection TOFFEE AND CHOCOLATE CHEESECAKE Traditionally made Cheesecake, sliced onto A Strawberry and Passion fruit Coulis ICED LEMON AND LIME PARFAIT Sliced onto a Clear Caramel Orange Syrup IRISH WHISKEY CREAM TORTE A light Short crust Pastry Base topped with Irish Whiskey Bavarois laid onto a light Honey Cream Sauce STRAWBERRY TART Fresh Strawberries, cooked in Whiskey Syrup, layered with Vanilla Cream In a light Short crust Pastry CHOCOLATE AND MANDARIN TORTE Rich Chocolate and Mandarin, flavoured with Cointreau, cooked on a light Short crust Pastry Base Freshly Brewed Coffee and Mints also included
4 Selector C 3 courses for 30 per person Selector C - Starter selection MARBLED SHELLFISH TERRINE Scallops, Prawns, Crabs and Langoustine set in Saffron Jelly, Laid onto a Tomato and Brandy Coulis WARM WILD MUSHROOM SALAD Pan fried with Chives and Shallots, laid onto an Olive and Sun Dried Tomato Salad, Finished with Parma Ham Crisps HOME SMOKED DUCK Thinly sliced onto a Pink Grapefruit Tossed Salad and drizzled with fresh Cranberry Chutney, topped with Celeriac Crisps SALMON AND SCALLOP ROULADE Fresh Poached Salmon and Scallops seasoned with Garden Herbs, layered with Crème Fraiche and rolled in Smoked Salmon, sliced onto Lemon Yoghurt Dressing Selector C 3 courses for 30 per person Selector C Main Course selection MEDALLIONS OF BEEF FILLET Pan fried and baked with a Wild Mushroom and Truffle Mousse, napped with a Paprika and Stilton Cream Sauce FILLET OF TURBOT Lightly poached with Champagne and Julienne of Leeks, finished with a Dill and Butter Sauce ROAST CANNON OF LAMB Coated with a Leek Mousse and sliced onto a Compote of Shallots, Mushrooms and Roast Garlic, surrounded with a Balsamic and Red Wine Reduction Sauce ROAST RACK OF LAMB Rack of Lamb, topped with a Garlic Buttered Crust, served on a Pool of Redcurrant and Thyme Jus A selection of vegetables and choice of two potato dishes served with this selection
5 Selector C 3 courses for 30 per person Selector C Dessert selection IRISH CHOCOLATE COFFEE CAKE Rich Chocolate flavoured with Irish whiskey, layered with Maraschino Cherries and a Light Sugared Sponge BRANDY SNAP BASKET Fresh Fruit Berries Poached in Cognac, topped with Home Made Vanilla Ice Cream flavoured with Orange MANGO AND LYCHEE BAVAROIS Layered with Clotted Cream and Flakes of Chocolate. Served on a pool of Blueberry Syrup PINEAPPLE AND WHITE CHOCOLATE CRUNCH White Chocolate studded with Pineapple served on a Biscuit Base and Finished with Tia Maria Sauce Freshly Brewed Coffee and Petit Fours included Vegetarian Options Starters AVOCADO AND TOMATO SALAD Served with marinated Olives and Feta Cheese PLUM TOMATO AND MOZZARELLA SALAD Served on a bed of Rocket with Balsamic Vinegar BAKED MUSHROOMS With Basil Cream and Garlic and topped with Cheese GOAT S CHEESE AND BABY PEAR TART Served with homemade Chutney Main Courses TIAN OF ARBORIO RICE Italian Arborio Rice cooked with Oyster Mushrooms, Cream and Parmesan Shavings, served on a pool of Plum Tomato Coulis GATEAU OF PROVENCE VEGETABLES Marinated Vegetables char grilled and layered with Plum Tomatoes and Goats Cheese, baked onto Traditional Provencal Sauce LEEK CRUMBLE Braised Leeks with Potato cooked in Cream, flavoured with a hint of Mustard and finished with a Brioche Crust Crumble WILD MUSHROOM AND QUORN FRICASEE Pan Fried in Garlic and Sage, finished with Fresh Tomatoes and Sour Cream, served with A Timbale of Saffron Rice SPINACH AND SUN DRIED TOMATO TERRINE A Terrine, layered with Feta Cheese and Pesto, served with Olive Bread The Anchor Hotel, Church Square, Shepperton, Middlesex, TW17 9JZ t: +44 (0) f: +44 (0) w:
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Wedding menu s. Canapes A selection of 3 per 4.95 per guest. The above prices are inclusive of chefs, service staff, crockery and cutlery.
Wedding menu s Welcome to Signature Catering, a privately owned catering company with over 20 years of catering experience. Using only the finest, freshest, locally sourced ingredients you can be confident
Monday - Sunday from 5.00pm Last meal orders pm
A LA CARTE Monday - Sunday from 5.00pm Last meal orders - 9.00pm STARTERS CRAB AND LANGOUSTINE 8.50 Hand picked fresh crab and langoustine tails bound in saffron mayonnaise, served on warm ciabatta topped
P R I V A T E D I N I N G M E N U S
PRIVATE DINING MENUS Private Dining Menus Appetisers, main courses and desserts Please choose one starter, one main course, one dessert from the selection below for your entire party attending your event.
Wedding Menu. Listed are some suggestions for your drinks reception on arrival. Full Open Bar Choose from a selection of Wines and Spirits
Drinks Reception on arrival Listed are some suggestions for your drinks reception on arrival Full Open Bar Choose from a selection of Wines and Spirits Bellini World famous Champagne and Peach Cocktail
ENTERPRISES. ... at your service
ENTERPRISES... at your service INTRODUCTION Where waves are breaking just beyond the green fields at the most Southern tip of the Island stands this historic landmark. King William s College and the Buchan
Bra B d ra b d o b ur o ne n e Hou Ho s u e s
Bradbourne House Bradbourne House Wedding Breakfast Selection The Gladstone Collection Please select 1 Starter, 1 Main and 1 Dessert STARTER Roasted plum tomato and sweet red pepper soup finished with
Your Wedding Package includes
Thank you for considering Luttrellstown Castle Resort as your wedding venue. We are delighted to provide you with everything you need to make your wedding day unforgettable Nestled in the heart of a tranquil
CANAPES - (Please select 4 options) Prices available on request DRINKS. Prices include disposable glasses
CANAPES - (Please select 4 options) Smoked salmon on crusty rye & sunflower bread with lime crème fraiche and cracked pepper Salt cod served on a spoon with saffron aioli Apricot wrapped in pancetta &
LET THE FESTIVITIES BEGIN
2018 LET THE FESTIVITIES BEGIN Enjoy a unique experience at The Hetland this Christmas and New year PARTY NIGHT MENU 3 COURSE MEAL & WELCOME SHOT ON ARRIVAL TRADITIONAL LENTIL SOUP PRAWN MARIE ROSE sliced
Tia Maria Cheesecake Caramel Popcorn, Honeycomb Ice-cream. Tea or Coffee Menu B
Banqueting Evening Menu Menu A Ardsallagh Goats Cheese Crispy Spring Roll Pastry, Rocket & Salted Pine Nuts Aubergine & Cherry Tomato Dressing Forest Mushroom Soup Truffle Oil Lemon & Thyme Roasted Salmon
BOXING DAY & NEW YEARS! DAY BRUNCH
CHRISTMAS BOXING DAY & NEW YEARS DAY BRUNCH 26 TH DECEMBER 2017 & 1 ST JANUARY 2018. FROM 11:30AM 17:00PM MAINS Vicarage Full English - Williams Sausages, Bacon, Grilled Tomato, Flat Cap Mushroom, Black
Evening Menu throughout the festive season 2017 Available until 23 rd December 2017 (inclusive) Starters
Evening Menu throughout the festive season 2017 Available until 23 rd December 2017 (inclusive) Homemade Broccoli & Stilton Soup Served with a freshly baked roll and butter Fanned Melon With kiwi, fresh
Private Dining & Entertaining
The Queen s Club offers unique private dining, meeting and entertaining facilities, enabling the Club to combine sporting excellence with the style and elegance of its social facilities. The Staff embrace
Lemon and Thyme Marinated Chicken Breast Drizzled with a Café Au Lait Sauce Served with Roasted Potatoes and Seasonal Vegetables
Menu A Starter:- Cream of Broccoli and Stilton Soup Served with a Warm Baguette and Butter Main Course:- Lemon and Thyme Marinated Chicken Breast Drizzled with a Café Au Lait Sauce Served with Roasted
has never been better
has never been better CHRISTMAS CELEBRATIONS Christmas Brochure 2018 PRIVATE CHRISTMAS PARTIES CHRISTMAS DAY LUNCH CHRISTMAS DAY DINNER CHRISTMAS JOINER PARTY NEW YEARS EVE STARTERS MAIN COURSES DESSERTS
Menu Selector
Menu Selector 2016-2017 Pre-reception snack options Biltong Platters: R75.00 pp (biltong, dry wors and nuts) Cheese Platters: R85.00 pp (selection of cheeses, preserves and crackers) Fruit Kebabs: R45.00
Cold Canapés (A sample of some of the canapés we will provide)
Cold Canapés (A sample of some of the canapés we will provide) Smoked Salmon & Cream Cheese Blinis Emmental & Olive Puffs Caviar Tartlets Sweet Chilli Mini Chicken Kebabs Smoked Trout & Shrimp Savoury
MiLSOM ~ SaMpLe MenU
EXCLUSIVELY FOR YOU MiLSOM ~ SaMpLe MenU Cold Soft boiled quails eggs, pea humous and celery salt King prawn and chorizo skewer with lime mayonnaise Cherry vine tomato, buffalo mozzarella and basil Cornish