HOSPITALITY. Dinner Menus

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Randolf Hopkins
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1 Dinner Menus

2 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 with Broad Bean and Barley Risotto and Thyme infused Jus Roasted Sweet Potato Gnocchi with Wilted Spinach and Slow roasted Plum tomatoes Escabeche of Lancashire Carrots with Grilled Halloumi Cheese and Sesame Seed Sirloin of Beef with a Mushroom and Peppercorn Sauce Arrancini De Riso Arborio Rice Balls with Parmesan and Peas with Rommesco Sauce Black Pudding Samosa with homemade Piccalilli Seasonal Melon & Fresh Fruits served with a Passion Fruit Coulis Roasted Plumb Tomato Soup with Parsley Oil with freshly baked Bread & Butter Hot Smoked Salmon with Lemon Mayonnaise & Rocket Mediterranean Vegetable Strudel with warm Red Lentil & Chilli Hummus Braised Lamb Shank with Parsnip Puree and Baby Carrots Goats Cheese, Spinach and Mushroom Parcels on a bed of Roasted Mediterranean Vegetables served with Tomato Fondue Scholars Style Lancashire Hotpot with Pickled Onions & Red Cabbage Baked Courgettes stuffed with Spicy Couscous served with a Tomato Sauce Roasted Sea Bass with Mille Feuille or Mediterranean Vegetable Pesto All dishes served with Potatoes and Seasonal Vegetables Roasted Cod Loin with a Shrimp, Wilted Spinach and Lemon Butter Sauce Fillet of Salmon with Lemon, Prawn and Chive Butter Sauce

3 www,uclan.ac.uk/catering Desserts Vanilla Panacotta with poached Seasonal Fruit Chocolate Truffle Torte with fresh Raspberries Strawberry and Redcurrant Eaton Mess with Grasmere Ginger Bread Stilton Cheesecake with Celery & Grapes (available for number up to 35) Sticky Toffee Pudding with Butterscotch Sauce and Whipped Cream Strawberry Crème Brulee Baked Apple Tart with Sauce Anglaise Extras Conference Dinner Menus Selection of Local and British Cheeses with Biscuits, Celery, Grapes & Seasonal Chutney Canapés are available pp from (3 canapés pp) Beverages Fairtrade Tea, Coffee & Chocolate Mints Fairtrade Tea, Coffee & Dessert Petit Fours Fruit Juice per litre (approx 8 glasses) Sparkling & Still Mineral Water per litre (approx 8 glasses) Wine Reception Per person (Inclusive of 1 glass of House Wine pp, 1 soft drink pp & assorted Nibbles & Snacks) Full bar service available Two Course Served Dinner including water on the table 14.50pp (Starter/Dessert & Main Course) Three Course Served Dinner including water on the table 18.50pp (Starter, Main & Dessert Course) Extra courses available from 4.00 pp A vegetarian option will always be made available where a meat dish is chosen for a starter or main course. All dinners are prepared and presented to a very high standard using only the finest ingredients and specific dietary requirements can be accommodated. Menus are subject to change according to the availability of seasonal produce. Tailor made menus can be created to suite all individual tastes & budgets. Prices exclude VAT at the standard rate (External only). Please check availability at the time of booking. Final numbers are required 3 working days before your event. If you have any questions or would prefer a tailor- made menu please contact us on If you wish to make a booking please call HCHelpdesk@uclan.ac.uk

4 Conference Packs

www,uclan.ac.uk/catering Conference Packs Day Pack A Day Pack B 15.50 17.

5 www,uclan.ac.uk/catering Conference Packs Day Pack A Day Pack B Morning Refreshments Morning Refreshments Fairtrade Tea/Coffee/ Herbal Teas and a selection of Mini Danish Pastries & Muffins Fairtrade Tea/Coffee/ Herbal Teas and a selection of Mini Danish Pastries & Muffins Lunch Lunch Chinese Hot & Cold Buffet Lunch inclusive of Fairtrade Tea/Coffee/ Herbal Teas & Filtered Water Hot or Cold Buffet Lunch inclusive of Fairtrade Tea/Coffee/ Herbal Teas & Filtered Water Teriyaki Chicken - Chicken Breast in Teriyaki Sauce served with Spring Onion Cold Buffet Lunch Hot Smoked Salmon Roast Chicken Piece with a Southern Style Coating Hot Buffet Lunch King Prawns in Lemon Juice and Chilli Grilled Salmon Skewer with Minted Yoghurt Dip Lancashire Hot Pot with Red Cabbage, Pickles & Mushy Peas Vegetarian Dim Sums (2 per person) Mini Indian Platter with Mango Chutney V Tomato & Feta Bruschetta/ Mini Pizza Platter Crushed Potato Salad with Black Pepper Mixed Seasonal Leaf Salad Savoury Pasta Salad Fresh Fruit Platter served with Fresh Cream or Crème Fraiche V Cumberland Sausage with Horseradish Mash & Onion Gravy Chilli Con Carne, Rice & Tossed Salad ( V Vegetarian Available) Prawn Toast (2 per person) Savoury Rice - Rice, Peas, Red Pepper in Chinese Five-spice Noodles and Stir Fry Vegetables served in Oyster Sauce Beef or Vegetarian Lasagne with Garlic Bread & Tossed Salad Beef Tomato Salad Baked Cod Mixed Leaf Salad Vegetarian Pasta Dish of the Day Fresh Fruit Platter Fresh Fruit Platter served with Fresh Cream or Crème Fraiche Afternoon Refreshments Afternoon Refreshments Fairtrade Tea/Coffee/ Herbal Teas and Homemade Shortbread Biscuits Fairtrade Tea/Coffee/ Herbal Teas and Homemade Shortbread Biscuits

6 Conference Packs www,uclan.ac.uk/catering Day Pack B Morning Refreshments Fairtrade Tea/Coffee/ Herbal Teas and a selection of Mini Danish Pastries & Muffins Lunch Buffet Lunch inclusive of Fairtrade Tea/Coffee/ Herbal Teas & Filtered Water Section A (pick one from the following): Honey Roast Ham and Wild Rocket Roast Beef & Horseradish Yorkshire Puddings Crown of Fylde Turkey, served Chipolatas & Cranberry Sauce Chicken Fillet in a Southern Style Coating Section B (pick one from the following): Smoked Side of Salmon with Treacle & Shallot Chutney Grilled Salmon Skewers Prawn Cocktail Section C (V) (pick one from the following): Lancashire Cheese & Caramelized Onion Tart Mushroom with Haloumi & Roasted Peppers Bruchetta with Tomatoes & Feta Cheese Topping Section D (pick one from the following): Lancashire Pork & Beef Pie Platter with Pickles Black Pepper Crusted Sausage Rolls Mini Pizza Platter (Pepperoni, and Cheese & Tomato) Section E (pick one from the following): Vegetable Goujons Mango and Brie Parcels Indian Mini Selection with Mango Chutney Carrot & Coriander Goujons Section F (pick three from the following): Caesar Salad Fresh Pasta Salad Beef Tomato, Red Onion and Balsamic Salad New Potato Salad with Cracked Pepper and Chives Chefs Mixed Leaf Salad Included Freshly Baked Breads with Butter and Filtered Water Assorted Hot/Cold Desserts Afternoon Refreshments Fairtrade Tea/Coffee/ Herbal Teas and Homemade Shortbread Biscuits Full English Breakfast Packed Lunches are available from Selection of Local and British Cheeses with Biscuits, Celery, Grapes & Seasonal Chutney 4.00 Canapés are available (3 Canapés pp) from Drinks & Extras Fairtrade Tea, Coffee & Assorted Biscuits 1.30 Fairtrade Tea, Coffee & a selection of Herbal Teas Fruit Juice per litre (approx 8 glasses) 2.00 Sparkling & Still Mineral Water per litre (approx 8 glasses) Wine Reception per person (Inclusive of 1 glass of House Wine pp, 1 soft drink pp & assorted Nibbles & Snacks) Full bar service available Prices exclude VAT at the standard rate (External only). Please check availability at the time of booking. Final numbers are required 3 working days before your event. If you have any questions or would prefer a tailor- made menu please contact us on If you wish to make a booking please call HCHelpdesk@uclan.ac.uk

3 COURSE PLATED DINNER

EVENTS MENU 3 COURSE PLATED DINNER SELECT 1 STARTER, 1 MAIN COURSE AND 1 DESSERT MENU A 25.50 PER PERSON STARTERS Chef s soup of the day Duo of melon, raspberry coulis Smoked chicken and goat s cheese,