SELWYN COLLEGE Autumn Menus

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Gordon Holland
6 years ago
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1 SELWYN COLLEGE Autumn Menus 2014

2 Menu Costs Per Head: These costs are for dinners of 30 people or more & for dinners served no later than 7.30pm Please contact a member of the Conference & Events Team To request costs for smaller dinners or for later start times Canapés 5.50 plus VAT 3 Courses plus VAT 4 Courses plus VAT Cheese Course 5.50 Plus VAT Dessert 5.50 plus VAT Please select one choice for each course & a vegetarian alternative where appropriate All dinners include the following: Hire of Room Printed Menu Cards Assorted Breads & Butter Coffee & Selwyn College Mints

3 Canapés Please choose 4 items from the selection below: Smoked Salmon Blinis (Locally Smoked Salmon Served on a Russian Pancake) Tomato & Lincolnshire Poacher Brushetta Chicken Liver Parfait Tartlet with Red Onion Chutney Sweet Chilli King Prawns Polenta Cake with Goats Cheese Bouille Coronation Chicken Barquett Crayfish & Smoked Paprika Mayonnaise with Baby Gem Lettuce Sweet Bell Peppers with Feta Cheese Cream Cheese & Cranberry Tartlet Kalamata Olive & Goats Cheese Tartlet Prosciutto Wrapped Figs Devilled Eggs

4 Fresh Homemade Soups Selwyn Beetroot Soup with Cream and Chopped Dill Winter Squash Soup with Cayenne Spiced Croutons Mushroom Soup with Tarragon Chestnut Soup with Thyme & Bacon Croutons Roasted Tomato Soup with Roasted Garlic

5 Hors d Oeuvres Ham Terrine with Victorian Apple Chutney & Madeira Served with Crisp Malted Wheat Toasts Smoked Salmon and Chive Fishcakes Served with Rocket Salad & Salsa Verde Chicken Salad With Pancetta, Tomatoes, Croutons and Pecorino Shavings Roasted Winter Vegetables and Pearl Barley Risotto A warming Dish of Pearl Barley, Butternut Squash & Courgette Risotto Warm Duck Confit Salad Served with Pomegranate and Balsamic Syrup and Mixed Salad Leaves Goats Cheese & Spinach Ravioli Fresh Egg Pasta Ravioli Filled with Goats Cheese and Spinach Served on a Pumpkin Cream

6 Fish Paupiette of Lemon Sole A Boneless Fillet of Lemon Sole Stuffed with Locally Smoked Salmon & Spinach Served with a Citrus Butter Sauce Herb Crusted Cod Fillet With Curly Kale and Tomato Butter Filo Croustade of Smoked Trout A Light Filo Pastry Case With a Filling of Rocket, Olive & Tomato Salad Topped off with a Smoked Trout Fillet and a Drizzle of Lemon Oil Seabass Fillet with Sauce Vierge A Boneless Seabass fillet, Served with a Tomato, Caper, Shallot and Basil Dressing Salmon Wellington Parcels Bite Size Salmon Parcels Filled with Spinach and Cream Cheese Served with a Watercress Sauce

7 Main Courses Venison Fillet ( 3 Supplement) Roast Loin of Venison Fillet Served with a Mushroom Pie and Shallot Puree Carved Sirloin of Beef Roasted Sirloin of 21day Aged Beef Served with Yorkshire Pudding, Horseradish & Roast Gravy Pork Fillet Wellington Pork Fillet Topped with a Duxelle of Mushroom & Chicken Liver Pate Encased in Light Puff Pastry Duck Breast Honey Marinated Duck Breast with Sautéed Greens Moroccan Spiced Lamb Shank With Harissa Spiced Potatoes & Chickpeas All of our main course dishes are served with seasonal potatoes & vegetables

8 Sweets Golden Apple Cheesecake A Baked Cheesecake Made of Golden Delicious Apples with a Ginger Crunch Crust Chocolate Tart Served with a Beetroot Coulis Lemon & Almond Drizzle Cake Served with a Disaronno Cream & Winter Berries Rhubarb & Custard Fool Tartly Sweet British Pudding With Rhubarb & Orange and Smooth Creamy Custard Served with a Ginger Snap Biscuit Muscavado Brulee Served with Orange & Pistachio

9 Cheese & Dessert Cheese Choice of: English & Continental Stilton, Brie & Cheddar Or East Anglian Norfolk Dapple, White Lady & Binham Blue Both Served with Celery, Grapes & Cheese Biscuits Dessert Fruit Platter Extras At an Additional Cost: Fig Ball Quince Jelly

10 Vegetarian Alternatives (V) Hor d Oeuvres or Fish Course Alternatives Butternut Squash & Goats Cheese Risotto A Creamy Risotto Enriched with Butter Marbled with Butternut Squash & Goats Cheese Garnished with Chervil Artichoke & Mushroom Tart Antipasti of Mediterranean Vegetables & Olives Asparagus, Parmesan & Hollandaise Sauce Main Course Alternatives Herb Roulade with Sunblushed Tomatoes & Red Lentils Onion Tart with Poached Egg Frittata of Courgette & Confit of Tomato Roasted Aubergine Stuffed with Butternut Squash & Mixed Spices All of our main course dishes are served with seasonal potatoes & vegetables

SELWYN COLLEGE Sample Menus

SELWYN COLLEGE Sample Menus Canapés Please choose 4 items from the selection below: Smoked Salmon Blinis (Locally Smoked Salmon Served on a Russian Pancake) Tomato & Lincolnshire Poacher Brushetta Chicken