Breakfast Menu. Kick Start

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1 Breakfast Menu The perfect way to kick start your conference or event! Our breakfast menus are ideal for morning meetings with a range of options to suit all tastes. Breakfast can be served from 8am weekdays (earlier and at weekends upon request). Kick Start Fresh morning roll (choose from a variety of hot fillings) Fresh filter Fairtrade coffee, speciality and herbal teas and a selection of fruit juice 4.95 per person Hearty Start Mini Viennoiserie selection including: Mini Danish, pain au chocolate and pain au raisins Freshly cut fruit platter and assorted yogurts Fresh filter Fairtrade coffee, speciality and herbal teas and a selection of fruit juice 5.95 per person Healthy Start Granola, low fat yogurt, fruits of the forest, Greek style yogurt, fresh fruit salad, selection of dried fruits, porridge bars and honey Fresh filter Fairtrade coffee, speciality and herbal teas and a selection of fruit juice 8.95 per person Full cooked breakfasts are available upon request

2 Working Lunches and Light Finger Buffets Our working lunches offer you a number of choices to suit any event with a selection of meat, vegetarian and fish options. You can be assured that all of your delegates and guests will be catered for. SASSOON LUNCH Homemade soup with a classic sandwich selection (2pp) Hand cooked crisps and fresh fruit 8.50 per person NAPIER LUNCH Half round of sandwiches with assorted speciality breads and wraps (2pp) Mini savoury pie selection and Indian savories with dips Hand cooked crisps and a freshly cut fruit platter per person OWEN LUNCH Choose from our Continental or Scottish themed platter selections The Continental Platter Includes a selection of continental meats, cheeses and seafood served with mixed leaves, olives, sundried tomatoes, dressings and speciality breads with oils The Scottish Platter Includes smoked salmon, honey roast ham with Scottish mustards, Dunsyre blue cheese & leek tartlets, mini baked tatties with haggis (vegetarian options available), chef s selection of salad and a Scottish cheeseboard with chutney & oatcakes Both options include a freshly cut fruit platter per person

3 RIVERS LUNCH A two course Chef s choice fork buffet Three seasonal main dishes to include a meat, fish and vegetarian option All served with hot buttered baby potatoes and three dressed salads / vegetable accompaniments Followed by a selection of plated desserts (Menu will vary, please ask if you would like to see a sample menu) per person All lunches are served with fresh filter Fairtrade coffee, speciality teas, mineral water and fruit juices

4 Canapés Our canapé selection is ideal for post-conference networking, drinks receptions or with pre-dinner drinks Please choose any three from the selection below: Goats Cheese Crostini, Pimentos and Tapenade (2pp) Chicken & Chorizo Skewers (2pp) Bruschetta with Vine Tomatoes, Basil and Olive Oil (2pp) Vegetarian Spring Rolls with Black Bean Dip (2pp) Japanese Breaded Prawns with Teriyaki Sauce (2pp) Crab Fish Cakes with Sweet Thai Chilli Dip (2pp) Mini Naan with Coronation Chicken (2pp) Mini Yorkshire Puddings with Roast Beef & Horseradish Crème Fraiche (2pp) Roasted Red Pepper Hummus on Rye Bread (g) (2pp) Falafels with a Yogurt Dip (2pp) Cherry Tomato and Feta Skewers (g) (2pp) Three Canapés per person Additional Canapés per person

5 Two Course Hot Fork Buffet Menu Our buffet menu is served with a soup or dessert and includes three main courses of your choice from the selection below Served from our buffet station with a choice of potatoes, salads or vegetable accompaniments Soups Minestrone French Onion with Croutons Scotch Broth Broccoli & Stilton Sweet Potato, Coconut and Chilli Main Courses Poached Scottish Salmon with King Prawns and Fresh Asparagus (served hot or cold) Scotch Roast Beef in a Red Wine Jus served with Horseradish Spiced Moroccan Chicken with Coconut, Coriander and Lime Roasted Vegetable En-Croute served with a Tomato & Basil Sauce. Chicken or Vegetable Tagine with Red Peppers and Chickpeas Thai Green Vegetable Curry Buffet Accompaniments Please select four from the options below: Vine Tomatoes with Red Onions and a Balsamic Dressing Oven Baked Basmati Rice Salad with Cumin Thai Noodle Salad with Chillies and Lemon Grass Mixed Salad Leaves with Peppers Mange-Tout with Baby Corn and a Honey Mustard Dressing Hot Buttered New Potatoes with Mint Roasted Rosemary Potatoes Desserts Chocolate and Orange Truffle Torte with a White Chocolate Sauce Brandy Snap Basket filled with Vanilla Ice-Cream, Orange Segments and Caramel Coulis Selection of Scottish Cheeses served with Oatcakes ( 2.50 supplement) This menu also includes fresh filter Fairtrade coffee or specialty tea served with chocolate mints per person Does not include formal place settings, stationery or chair covers and sashes

6 Menu Selector Personalise your own set dinner menu by choosing any soup or starter, main course and dessert from the selection below Soups Minestrone French Onion with Croutons Scotch Broth Broccoli & Stilton Sweet Potato, Coconut and Chilli Starters Hot Smoked Salmon Timbale with a Baby Herb Salad and Citrus Dressing Tower of Grilled Vegetables with Lemon and Rosemary Crispy Bacon, Grilled Goat s Cheese & Green Salad with a Pomegranate Dressing Thai Fishcakes with Mixed Leaves and Sweet Chilli Dip Roasted Fig wrapped in Parma Ham with Rocket Salad & Parmesan Shavings (seasonal availability) Main Courses Chicken Breast Stuffed with Haggis served with a Drambuie Sauce Baked Fillet of Salmon with Asparagus and a Citrus Hollandaise Roast Sirloin of Beef served with a Green Peppercorn Jus Balsamic Pork Medallions on Wilted Kale with Apple Thyme Jus Grilled Corn fed Chicken with a Madeira and Wild Mushroom Sauce Roast Loin of Lamb served with Redcurrant & Rosemary Jus (supplement 2.00pp) Vegetarian Butternut Squash & Cashew Nut Roast with a Redcurrant & Orange Sauce Portobello Mushroom stuffed with Cous Cous with Pine Nuts, Pomegranate & Rocket based on a Cumin Tomato Coulis Roasted Red Peppers Stuffed with a Spiced Pea Risotto Spinach & Ricotta Gnocchi All main courses are served with chef s choice of potatoes and seasonal vegetables Desserts Chocolate & Orange Truffle Torte with a White Chocolate Sauce Brandy Snap Basket with Vanilla Ice-Cream, Orange Segments and Caramel Sauce Scottish Cranachan accompanied with Homemade Shortbread Lemon Posset served with Seasonal Berries Selection of Scottish Cheeses served with Oatcakes ( 2.50 supplement) This menu also includes fresh filter Fairtrade coffee or specialty tea served with chocolate mints per person (includes chair covers and sashes) Does not include stationery i.e. place cards etc.

7 REFRESHMENT BREAKS All refreshment breaks are 2.85pp and include fresh Fairtrade coffee, specialty teas and jugs of iced water You can then select one accompaniment from the list below: Selection of mini pastries Selection of breakfast bars and flapjacks Assorted traybakes Selection of mini muffins Tunnocks biscuit selection (replace tea and coffee with Irn Bru for a Scottish themed refreshment) Shortbread and biscuits Smoked salmon bagels (with vegetarian option) additional 2.40pp Fresh morning roll (choose from a variety of hot fillings) additional 2.40pp SOFT DRINKS Fruit Juice (per litre) 1.95 Mineral Water 1.5 litre (still or sparkling) 2.95 HOUSE WINES Monte Verde Sauvignon Blanc, Central Valley, Chile Crisp, zesty Sauvignon Blanc with tropical fruit flavours. Dry Monte Verde Merlot, Central Valley, Chile Lightly oaked, with plenty of ripe fruit on the palate. Medium dry

HOSPITALITY. Dinner Menus

HOSPITALITY. Dinner Menus Dinner Menus www,uclan.ac.uk/catering Conference Dinner Menus Starters Main Courses Vegetarian Dishes Baby Grilled Goats Cheese Wrapped in Pancetta with Onion Marmalade Seared Breast of Corn Fed chicken