Dinner Package. Suite Hire Sparkling Wine Drinks Reception Half Bottle of House Wine Three Course Dinner Tea, Coffee & Petit fours Table Water

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1 Banqueting Menu 1

2 Dinner Package From Per Person Suite Hire Sparkling Wine Drinks Reception Half Bottle of House Wine Three Course Dinner Tea, Coffee & Petit fours Table Water A minimum number of 100 delegates is required for each package 2

Dinner Package Menu Starter Seared chicken roulade, spicy plum tomato chutney, pancetta crisp and herb salad Salmon carpaccio, capers, pomegranate and lemon dressing Heritage tomato, mozzarella,

3 Dinner Package Menu Starter Seared chicken roulade, spicy plum tomato chutney, pancetta crisp and herb salad Salmon carpaccio, capers, pomegranate and lemon dressing Heritage tomato, mozzarella, ricotta, herb salad and kale pesto (v) Main Slow roasted rosemary rump of lamb, savoy cabbage ball, heritage carrots, boulangere potato and minted jus Lemon sole with caper berries, confit potatoes and young vegetables Truffle infused macaroni cheese with soft herbs, baby vegetables and basil oil (v) Dessert Apple tart tatin, salted caramel sauce with madagascan vanilla ice cream French pear and raspberry tart with lemon sorbet Peanut butter brownie, toasted marshmallow and banana ice cream 3

Canapés 5 canapés 17.50 6 canapés 19.50 Additional canapés charged at 2.50 Dinner Package Upgrade (3 canapés per person) 8.

4 Canapés 5 canapés canapés Additional canapés charged at 2.50 Dinner Package Upgrade (3 canapés per person) 8.00 Cold Selection Choux buns with duck and orange parfait with pistachio crumb Smoked salmon blinis with avruga caviar King prawn with fish mousseline in a tortilla cup Mixed roasted peppers with red pepper pesto on ficelle (v) Avocado mousse with parmesan herb of provence olive on tomato bread (v) Hot Selection Yorkshire pudding filled with Scottish beef, topped with horseradish cream Mini Aberdeen angus cheese burger Chorizo and mashed potato in a tortilla cup Honey glazed ham and gruyere cheese croquet-monsieur Smoked haddock fishcake with hollandaise dip Tempura salt and pepper tiger prawn with chilli tomato salsa Fresh oyster tempura served with a sweet chilli dip Mushroom and spinach risotto balls with tarragon aioli (v) Coriander and chickpea falafels with cucumber and mint yoghurt (v) Desserts Lemon and almond scone topped with lemon and fromage frais mousse and kiwi Assorted macaroons Rhubarb crème brulee with a pistachio biscuit Chocolate Opera cake 4

5 Bowl Food 5 dishes dishes Cold Selection Jerk spiced beef accompanied by a coconut spiced rice salad Potted ham hock topped with nutmeg & dill gherkin Poached Devon chicken, spiced borlotti, butter & French bean salad West Mersea oysters on ice with a chilli ginger dressing Chili and ginger infused prawns on a bed of stir fried coriander and soy noodles Line caught yellowfin tuna niçoise Pearl barely pea, soft leeks, bitter leaves & pine nuts with cider vinaigrette (v) Greek salad with oregano and grain mustard dressing (v) Hot Selection Moroccan lamb tagine with apricots and prunes, lemon and mint couscous Thai red chicken curry with jasmine rice and prawn crackers West country roasted beef on horseradish mashed potato, baby carrot and a claret jus Toad in the hole, onion gravy and crispy leeks Traditional Irish lamb stew and wholegrain mustard mash Trio of dumplings, chicken, pork & prawn with lemon and chilli broth and pak choi Beer battered cod goujons, triple cooked chunky chips, mushy peas and home-made tartar sauce Salt & pepper squid served with Asian infused rice Pea, saffron & broad bean risotto, sun blushed tomato oil parmesan crisps (v) Baked macaroni cheese, wild mushroom, roasted red onion and shaved truffle oil (v) Olive, roasted yellow zucchini and squash stifado (v) 5

Bowl Food Desserts Exotic fruit salad drizzled with pimms syrup Salted caramel eton mess Buttermilk panna cotta with citrus infused strawberries Fair-trade

6 Bowl Food Desserts Exotic fruit salad drizzled with pimms syrup Salted caramel eton mess Buttermilk panna cotta with citrus infused strawberries Fair-trade banana and Belgium chocolate sponge cake Classic cappuccino mousse and pistachio shortbread biscuit Dusted cream filled profiteroles with a rich chocolate sauce 6

Fork Buffet Selector 2 cold, hot and dessert selections 46.00 3 cold, hot and dessert selections 49.

7 Fork Buffet Selector 2 cold, hot and dessert selections cold, hot and dessert selections All menus are served with, warm artisan breads, orange juice and water station Cold Selection Mezze platter of humous, marinated olives, sun blushed tomatoes and char-grilled artichokes served with warm pitta bread (v) Char-grilled chicken caesar salad with quails eggs, shaved parmesan and an anchovy dressing Cherry tomato and red onion salad with a chive dressing (v) Assorted charcuterie of meats with gherkins, piccalilli and rustic breads Grilled vegetable platter with a balsamic dressing (v) Mixed leaf salad with cherry tomato and cucumber (v) Hot Selection Chicken Coq au vin, grain mustard mashed potato and thyme buttered carrots Roasted supreme of salmon, wilted English spinach and a ratatouille sauce Basil filled gnocchi in a red pepper and goat s cheese sauce, drizzled with pesto oil (v) Lamb Rogan Josh served with cardamom spiced rice, naan bread and mango chutney Pan fried fillet of sea bass, with prawns, capers, shallot cream sauce and lyonnaise potatoes Baked sweet potato, pumpkin and chick pea casserole, finished with coriander (v) All menus are served with warm artisan breads Desserts Selection of farmhouse cheeses with grapes and chutney Sticky toffee pudding with a caramel sauce Cream filled profiteroles with a rich chocolate sauce and marinated strawberries Burnt lemon tart with raspberry coulis and clotted cream Seasonal fruit platter with a citrus crème fraîche 7

8 À La Carte Menu Starters Ribeye skewers with oriental vegetables and chimichurri dressing Beef carpaccio, garlic aioli, shaved radish and pea shoots Thyme roasted veal marrow bone served with an apple and kumquat chutney Chicken roulade with sunblushed tomato, watercress puree and a herb salad Clementine, pecan, mozzarella and Parma ham salad Cured salmon, wasabi yogurt, seaweed caviar and pomegranate Tempura prawns, chilli jam and mango Tuna sashimi, picked mushrooms, shallot, caper berries and a lemon dressing Spicy tomato soup with basil gnocchi (v) Heritage bloom tomato carpaccio, pulled buffalo mozzarella and curly kale pesto (v) Wild mushroom soup served with truffle oil (v) Roasted red and yellow beets tossed in a mandarin vinaigrette, burrata cheese, apple and beetroot puree, spiced papitas, and baby basil leaves (v) Main Course Rack of lamb served with potato and parsnip dauphine s, asparagus and pea la Francis Maple glazed belly of pork with pumpkin puree, pak choi and teriyaki sauce Pan fried guinea fowl, corn-fed pressed leg terrine smoked croquette, burnt onion puree, heritage baby carrots and lemon thyme jus Confit duck leg, champ mashed potato, braised fennel with an ameretto pan jus Braised beef short rib, horseradish mashed potato and thyme jus Roasted beef fillet, sweet pumpkin puree, glazed cep, pumpkin tortellini, charred leek and a red wine pan jus Deconstructed fish pie of monk fish, prawn and salmon with parmesan mashed potato Hake with poached clam, white asparagus with a butter dill cream sauce Cauliflower and tomato curry served with wild rice and naan bread (v) Wild mushroom and chestnut wellington, truffle mashed potato, honey glazed Chantilly carrots with a tarragon cream sauce (v) Shallot and chicory tartan, young vegetables, new potatoes with a chestnut dressing (v) 8

9 À La Carte Menu Dessert & Cheeses White chocolate and strawberry cheesecake, strawberry crumb, salsa and strawberry ice cream Crème brulee with short bread biscuit Classic cappuccino mousse and a pistachio shortbread biscuit Salted caramel brownie with toffee sauce and vanilla ice cream Chilli poached pears, star anise dust and Madagascar vanilla ice cream Exotic sliced fruit platter with soft berries Peanut butter pie, salted caramel sauce, rocky road ice cream Selection of Farmhouse cheese with grapes, chutney, dried apricots and biscuits* * 2.00 Supplement Sorbet 4.50 Passion Fruit Cucumber Raspberry Blood Orange & Campari* Pink Champagne* *45p Supplement 9

Beverages Selection of Soft Drinks 2.90 Freshly Brewed Coffee & Specialty Teas including Herbal Infusions 3.70 Freshly Brewed Coffee, Specialty Teas including Herbal Infusions & Petit Fours 4.

10 Beverages Selection of Soft Drinks 2.90 Freshly Brewed Coffee & Specialty Teas including Herbal Infusions 3.70 Freshly Brewed Coffee, Specialty Teas including Herbal Infusions & Petit Fours 4.30 Still & Sparkling Bottled Water (750ml) 4.50 Jugs of Orange Juice 4.95 Cocktails From 9.50 Bottle of Wine From Bottles of Beer From 4.90 Bottle of Prosecco From Bottle of Champagne From

Drinks Packages Half Bottle of house wine pp, 2 x 750ml still & sparkling bottles of water per table 17.

11 Drinks Packages Half Bottle of house wine pp, 2 x 750ml still & sparkling bottles of water per table Sparkling wine reception, half bottle of house wine pp, 2 x 750ml still & sparkling bottles of water per table Champagne reception, half bottle of house wine pp, 2 x 750ml still & sparkling bottles of water per table Unlimited Beer, Wine & Soft Drinks Package (Per Person) 1 Hour Hours Hours Hours Unlimited Beer, Wine & Soft Drinks Package, Served With A Selection Of 5 Canapés (Per Person) 1 Hour Hours Hours Hours

12 Contact Us All prices are inclusive of VAT. For more information about our packages and other events, please contact us on:

BANQUETING MENU AUTUMN/WINTER

BANQUETING MENU AUTUMN/WINTER DINNER PACKAGE FROM 70.00 PER PERSON Suite Hire Sparkling Wine Drinks Reception Half Bottle of House Wine Three Course Dinner Tea, Coffee & Petit fours Table Water MENU Please