For up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.
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- Angelina Leonard
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1 Bowl Food 4 bowls per person, 6 bowls per person, 8 bowls per person (All rates exclude VAT) For up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice. Served hot Sri Lankan lamb curry with coconut milk & sticky coriander rice (GF) Braised beef short ribs, potato puree, pickled watermelon & red wine glaze (GF) Soy & sesame glazed chicken thighs, glass noodles & miso broth Roast belly of British pork, apple chutney, buttered mash, cider jus (GF) Salmon fillet, chive mash, creamy white wine sauce & fine beans (GF) Thai red king prawn curry, jasmine rice & crackers Scallop orzo, spiced peas & mascarpone Spiced smoked haddock cake with charred corn, yoghurt & fried curry leaves Truffle & wild mushroom risotto, shavings of Grana Padano, truffle oil & cracked black pepper (GF) Tomato & olive gnocchi, baby artichokes, crispy basil Chickpea & summer vegetable tagine, lemon couscous, coriander & chilli (vegan) Aged cheddar & mozzarella macaroni, garlic & herb breadcrumbs
2 Served cold Asian beef noodle salad, coriander, spring onion & sesame seeds Shredded duck, watercress, cashew nuts & watermelon with plum sauce (GF) Ham hock, pickled mustard seed, shaved vegetables, onion chutney Smoked chicken, lemon aioli & toasted walnuts on roasted broccoli (GF) Tuna Nicoise, spiced hen s egg & sun blush tomato Hot smoked salmon, dill & preserved lemon potato salad, pickled radish (GF) Sea bass ceviche, pomegranate & lime with Asian greens (GF) Baby gem with Atlantic prawns, crème fraiche, radish & chervil (GF) Halloumi chips, mint yoghurt, pomegranate molasses & sumac Vietnamese rice paper rolls, soy & plum sauce dressing (GF) (Vegan) Heritage tomatoes, baked avocado, toasted seeds, marjoram & black olive dressing (GF) (Vegan) Grilled asparagus, beetroot & feta with aged balsamic (GF) Puddings Apple & berry crumble with fresh cream Sticky toffee pudding, salted caramel sauce Rhubarb & lemon panna cotta Strawberry Eton mess (GF) Poached plums, toasted almonds (vegan) (GF) Blackberry, mint & elderflower fool Pistachio & plum meringues, Vin-santo soaked stone fruit with whipped honey ricotta & cantucci biscuits
3 Canapés 4 canapés per person, 6 canapés per person 8 canapés per person (All rates exclude VAT) For up to 330 delegates. For any requirement under 20 guests, the menu will be chef s choice Served Cold Beef carpaccio, Parmesan shortbread, bocconcini & pickled chilli Confit & smoked chicken roulade, Parma ham, red onion marmalade {GF} Rillettes of ham hock, nigella seed cracker, kohlrabi remoulade Duck liver parfait, apple gel, fennel crisp, sesame seed cone Smoked duck, watermelon, cashew, Thai dressing skewer Crayfish tail in cucumber cup, mango gel & red chilli (GF) Salmon nori roll, toasted sesame & Nigella seeds, lemon aioli (GF) Orange marinated cod, rocket & aged balsamic (GF) Citrus cured seabass, blini, keta & crème fraiche Artichoke, butternut, jalapeno tacos, lime yoghurt Compressed water melon, creamed goats cheese & mint {GF} White bean & smoked garlic pate, chargrilled ciabatta, peperonata & parsley cress Chargrilled courgette ribbon, bocconcini & salsa verde skewer {GF} Basil pancake, sumac feta, broad bean salsa
4 Served Hot Seared aged sirloin, French fries, béarnaise sauce {GF} Tunworth cheese & smoked bacon tart, red onion marmalade Chorizo, potato torte, caper berry & spiced tomato gel Braun croquette, wholegrain mustard mayonnaise & Braeburn apple sticks Smoked haddock croquette, creamed horse radish, candied beetroot Seared queen scallop, cauliflower puree, curry oil & toasted almond {GF} Grilled black bream, lotus root crisp & pea puree (GF) Devilled Cornish crab cake, smoked tomato remoulade, basil crisp Asparagus & parmesan arancini (GF) Wookie hole cheddar rarebit Sweet potato, corn & spring onion fritter, spiced red pepper jam Indian spiced rosti, green apple, coriander & mint chutney (vegan) Puddings Bannoffe tart Raspberry fool chocolate cup Doughnut skewer, homemade chocolate, Madagascan sugar Almond, pecan & honey baklava Strawberry & kiwi Pavlova {GF} Red velvet pop Almond panna cotta, almond praline (vegan) Mini macarons
5 Bar nibbles 6.30 per bowl (All rates exclude VAT) An average bowl caters for 4 people. Smoked almonds Botija olives, feta, sun blush tomato & coriander BBQ rice crackers Mature Cheddar cheese biscuits Vegetable crisps Sweet & salted popcorn Dry roasted peanuts & cashews
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Savoury & Sweet Finger Buffet Menu The following options are popular choices for day-time events. We will also be happy to discuss alternative suggestions with you, if you have a favourite dish. Once agreed
More informationmilsomskesgrave hall Sample
Canapés... 5.50 per person. Please choose 4 canapés. Served cold - Gravadlax on rye bread with mustard and dill sauce - Smoked duck with cucumber, spring onion and hoi sin - Cornish brie on crisp croute
More informationHOT CHOICES SIDES HOT & COLD BUFFET CHOICE OF 2 COLD & 2 HOT BUFFET ITEMS 3 SALADS & 2 SIDES ALL INCL BREAD BASKET W/ BUTTER
BUFFET TIER 1 COLD BUFFET CHOICE OF 3 COLD & 3 SALAD ITEMS HOT BUFFET CHOICE OF 3 HOT & 2 SIDE ITEMS COLD CHOICES Teriyaki Glazed Chicken Drum Sticks Sliced Roast Sirloin Shaved Leg Ham Assorted Continental
More information* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet
For up to 14 guests you will be offered the full set menu on the day. For up to 24 we will kindly ask you to pre-order. For 25 and above, we kindly ask you to choose one starter, one main and one dessert
More informationMenu Selector Pre-reception. Popcorn station R32.00 per person Selection of flavoured salts and serving boxes included
Menu Selector 2018 Pre-reception Popcorn station R32.00 per person Selection of flavoured salts and serving boxes included Fresh Bread station R70.00 per person Selection of breads, Jams, Pate, Chef s
More informationColds. Fresh S.A. King Prawns Complimented by Avocado Mousse, topped with homemade Cocktail Sauce Served on a Crispy Crouton
Colds Fresh S.A. King Prawns Complimented by Avocado Mousse, topped with homemade Cocktail Sauce Served on a Crispy Crouton Vietnamese Duck Cold Rolls With Soy Dipping Sauce Rare Roast Beef Florettes Crowned
More informationJulie Abbs Catering. Menu A. A plated meal of 3 courses followed by coffee & petit fours. Freshly baked breads with butter
These priced sample menus are for guidance purposes only, every event has different individual requirements for which we offer a bespoke service. We do not believe in a one size fits all approach, and
More informationThe Kings Arms Fleggburgh Dinner Menu
The Kings Arms Fleggburgh Dinner Menu To Start.. Soup of the Day (V) Finished with Chives & croutons 5.95 Tastes of Norfolk Beetroot Salad (V) Pickeled baby home grown beets, goats cheese beignets, goats
More informationFORMAL LUNCH & DINNER MENU
FORMAL LUNCH & DINNER MENU ENTRÉE All menus to begin with sourdough bread & King Island Dairy butter Grass fed beef tataki w avocado & wasabi purée, picked daikon, nori & togarashi (GF, DF) Burrata w grilled
More informationMonday Tuesday Wednesday Thursday Friday
Week One Chicken Korma with Coconut and Cardamom Rice Poppadum (Gluten Free, Contains Nuts) Lamb Koftas With Winter Cous-Cous and a Roquette and Cucumber Roast Topside of Beef with Mushroom, Shallot and
More informationRoyal Horticultural Halls
Royal Horticultural Halls summer quail breast salad with duck and foie gras apple BEAUTIFUL EAT! Lucy - Marketing Manager GREAT GREAT Pete - Manager shot of tomato consommé with pink diamond spheres and
More informationParties & Celebrations
Parties & Celebrations The Dirty Habit Upper Street Hollingbourne Kent ME17 1UG 01622 880880 www.thedirtyhabit.net Celebrations & parties menus Autumn & winter menu 1 st October 30 th march 28 menu Seasonal
More informationLighter Bites. Available Monday - Saturday. Nibbles
Lighter Bites Nibbles Little delectable dishes, perfect for indulging as a snack with a drink or as a pre-dinner appetiser Fresh Bread (v) with homemade pesto and balsamic Vinci Olives (v) (gfa) marinated
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