private dining dinner menu
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1 Best Western GARFIELD HOUSE Hotel private dining dinner menu
2
3 Whether planning a celebraty lunch dinner f family friends, a business meeting with colleagues an event to impress clients, our chef has created menus to suit every occasion. Should you have a specific dietary request wish a menu to be created just f you please do not hesitate to contact our duty manager.
4 sample dinner menus Any of the following 4 course menus can be reduced to 3 courses with a reduction of 3.00 per person menu Per person Menu 1A Chicken Liver Parfait with apricot chutney & rustic oatcakes Farmhouse Vegetable Broth with fresh herbs & crusty roll Pan Seared Chicken Breast with Whisky gravy White Wine cream Apple Tart Tatin & Chantilly Cream Menu 1B Duo of Melon with a seasonal berry compote Tomato & Roasted Red Pepper Soup with a crusty roll Individual Steak & Guinness Pie slow cooked Scottish beef with a rich gravy Raspberry Cranachan Parfait flavoured with honey & Drambuie Menu 1C Tomato & Mozzarella Salad with olives & basil dressing Cream of Leek & Potato Soup with freshly baked roll Roast Loin of Ayrshire Pk with apples & Calvados Glazed Lemon Tart on a smooth crème anglaise Homemade Tablet additional 50p per person
5 menu Per person Menu 2A Salad of Fantail Prawn Marie Rose with cherry tomato garnish Cream of Vegetable Soup flavoured with nutmeg served with a crusty roll Char Grilled Chicken Breast with your choice of one sauce f all guests Roasted Rib Eye of Scottish Beef café au lait Crème Brûlée served with shtbread Menu 2B Slow Roasted Tomato & Goats Cheese Salad Smooth Carrot & Ciander Soup enriched with cream served with a crusty roll Roasted Sirloin of Scottish Beef with wild mushrooms in a thyme scented sauce Herb Crusted Salmon Fillet with three tomato salsa Dark Chocolate & Orange Tart served with a warm chocolate sauce Menu 2C Chicken & Leek Terrine wrapped in bacon Roasted Butternut Squash & Sage Soup served with crusty roll Braised Rump Steak with root vegetables in a Red Wine sauce Breast of Chicken stuffed with haggis served with a Whisky & onion sauce Strawberry Cheesecake with fresh cream & fruit coulis Homemade Tablet additional 50p per person
6 menu Per person Menu 3A Bunnahabhain Cured Salmon gravalax of salmon served with a dill & mustard sauce Smoked Ham & Green Pea Soup with a crusty roll Pan Seared Lamb Rump on a rich redcurrant jus Salmon en Croûte served with a tarragon butter sauce Hot Sticky Toffee Pudding served with vanilla pod ice cream Menu 3B Hearty Lentil Soup with a crusty roll Roast Supreme of Chicken filled with leek & tarragon mousse with wild mushroom jus Roast Duck Breast on a rich redcurrant jus Trio of Lemon Desserts including pannacotta, posset & tart Selection of Scottish Cheese with celery, grapes & savoury crackers Menu 3C Hot Smoked Salmon & Crayfish Tian Cream of Cauliflower Soup served with a crusty roll Char Grilled 6oz Fillet Steak served with a peppercn sauce Breast of Guinea Fowl accompanied by a prune compote Warm Chocolate Mousse served with pistachio ice cream Homemade Tablet additional 50p per person
7 menu PER PERSON This celebration menu is available f parties of 50 people & under Freshly made Soup of the Day with a crusty roll Seasonal Melon with citrus fruits, in a passion fruit syrup Sautéed Chicken Supreme with oyster mushrooms & smoked bacon Roast Rib Eye of Beef with a garlic & rosemary jus both served with market fresh vegetables & potatoes Fine Apple Tart old favourite served with honeycomb ice cream Strawberry Cheesecake served on a mango coulis Homemade Tablet additional 50p per person Our executive chef has created these menus to suit a variety of tastes but they are only intended as suggestions, we would be delighted to discuss your specific requirements and offer alternatives where required. Any guest who suffers from any known allergens intolerances should infm the hotel. We cannot guarantee our produce is 100% free from allergens/intolerances.
8 Best Western GARFIELD HOUSE Hotel Cumbernauld Road, Stepps, Glasgow G33 6HW T E.
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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
More informationDINNER MENU. Dinner selector. Red onion and Brie tart bitter leaf salad Port dressing Vegetarian for each of the above
Roast red pepper & plum tomato soup with basil oil (v) 5.00 Seafood Bouillabaisse 7.55 Marinated vine-ripened tomato, baby mozzarella, basil infused oil (v) 6.00 Beetroot & goats cheese salad, raspberry
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RECEPTION ROOM HIRE The Rutland Suite and Conservatory combined. Maximum guest numbers: 130 for your wedding breakfast & 180 for an evening buffet. 1100.00 EXCLUSIVE USE We can arrange exclusive use of
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