MENU OPTION 1 STARTERS
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1 MENU OPTION 1 Suffolk Ham hock, mustard and leek terrine, piccalilli, fine cress, toasted brioche Duo of melon with pineapple and passion fruit salsa Creamed plum tomato and basil soup, herb oil, croutons (V) Mediterranean vegetable tart, cress, pesto dressing, balsamic (V) Beef medallions, chateau potatoes, seasonal vegetables, red wine and whole grain mustard jus Supreme of Scottish salmon, chervil crushed new potatoes, seasonal vegetables, spinach, citrusbeurreblanc Organic corn-fed chicken supreme, garlic fondant, seasonal vegetables, red pesto cream sauce Spinach and ricotta tortellini, red pepper and mascarpone, rocket leaves, parmesan flakes (V) Strawberry cheesecake, raspberry coulis, short bread biscuit White and dark chocolate teardrop, raspberries Crisp lemon tart, raspberry sorbet Sticky toffee pudding, butterscotch sauce, vanilla ice cream GF = Gluten Free / DF = Dairy Free / V = Vegetarian
2 MENU OPTION 2 Traditional smoked salmon plate, horseradish cream, lemon, blinis, pea shoots Roast pumpkin and rosemary soup, garlic croutons (V/Can be GF) Goats cheese and red onion marmalade tart, cress, pesto dressing, balsamic (V) Smoked chicken, spring onion and sun dried tomato salad, tarragon dressing (GF) Roast rump of lamb, dauphinoise potato, honey roasted carrots, french beans, mint jus Mediterranean vegetable and goat cheese parcel, herb couscous, tomato cream sauce (V) Supreme of chicken stuffed with basil and bocconcini farce, thyme and garlic fondant, seasonal vegetables, roasted pepper and tomato coulis Seared sea bream, lemon crushed potatoes, buttered beans, asparagus, saucevierg Mixed fruit Pavlova drizzled with fruit coulis Chocolate and grand mariner torte, dark chocolate sauce Pear and frangipane tart, mango sorbet St. Clements tart, mango coulis, clotted cream GF = Gluten Free / DF = Dairy Free / V = Vegetarian
3 MENU OPTION 3 Duck and apricot terrine, green tomato and apple chutney, toasted brioche, red wine reduction Carrot, chilli and coconut soup, herb oil (V) Cornish crab salad, pesto crostini, lemon and caviar dressing Roasted vegetable salad, rocket leaves, balsamic reduction (V) Roasted beef fillet, horseradish mash, roasted parmentier root vegetables, wild mushroom jus Wild mushroom risotto, truffle oil, parmesan crisp (V) 5 spiced duck breast, braised red cabbage, roast potatoes, plum sauce Seared sea bass, goat cheese and herb mash, spinach, tarragon beurre blanc Mango and passion fruit bavarois, mango coulis Chocolate ganache tart, clotted cream Raspberry and vanilla crème brulee, short bread Berry and apple crumble, vanilla ice cream GF = Gluten Free / DF = Dairy Free / V = Vegetarian
4 BBQ MENU OPTION 1 Hummus (served with pita bread) (v) Cobb salad Coleslaw (v) Bavarian potato salad (v) Greek salad with barrel aged feta cheese (v) Aberdeen angus beef burgers (in flour baps with its condiments) Chicken piri-piri skewers Cumberland sausages Vegetable yakitori skewers with ponzu dressing (v) Jacket potatoes (with its condiments) (v) Corn on the cob Seasonal fruit salad Maple syrup glazed barbacue pineapple Apple crumble (served with custard cream) SUPPLEMENTS Salmon steaks ras-el-hanout ( 5.00 pp + VAT) Carvery station: barbecue spatchcock lamb ( 5.00 pp + VAT) Valrhona chocolate mousse terrines ( 2.50 pp + VAT)
5 BBQ MENU OPTION 2 Caesar salad Caprese salad Mediterranean pasta salad with kalamata olives and spinach Roasted beetroot, red onion & watercress salad Couscous with fresh coriander and sweet paprika Aberdeen angus beef burgers (served with flour baps and its condiments) Honey barbecue sticky buffalo chicken wings Salmon teriyaki and pineapple skewers Lamb kofta kebab (served with pita bread) Halloumi & cherry tomato skewers served with mint sauce (v) Grilled sweet potato wedges (seasoned with Maldon salt and chimichurri sauce) (v) Seasonal fruit salad Mint & lime marinated grilled peaches (with flavoured vanilla mascarpone) Individual crème brulee SUPPLEMENTS Caster Bridge 24h smoked beef plate ribs ( 5.00 pp + VAT) Carvery station: barbecue spatchcock lamb ( 5.00 pp + VAT) Tarte au citron & meringue( 2.50 pp + VAT)
6 BBQ MENU OPTION 3 Rocket, sun dried tomato and aged parmesan salad (served with Modena balsamic vinaigrette) (v) Black pepper coated tuna tataki Avocado and Scottish smoked salmon salad New potato salad with mayonnaise and crispy pork belly Ratatouille Aberdeen angus beef burgers (served with flour baps and its condiments) Jamaican jerk chicken drumsticks North Atlantic prawn skewers Lemon thyme marinated lamb chops Bratwurst sausage (served with hot dog rolls) Corn on the cob Oven baked potatoes with rosemary and garlic Cauliflower gratin with Cropwell stilton cheese Seasonal fruit salad Pecan pie Sherry trifle Opera gateaux SUPPLEMENTS Pork fillet medallions dijonnaise ( 5.00 pp + VAT) Carvery station: barbecue spatchcock lamb ( 5.00 pp + VAT) Mini blueberry cheesecake ( 2.50 pp + VAT)
7 FRIDAY MENU MORNING BREAK Mini quiche selection Mini chocolate twist Mini victoria sponge Fruit of the forest smoothie MID-MORNING BREAK Tomato and cheese turnover Egg custard tart Curry mayo pineapple and beef wrap LUNCH MENU Chefs soup of the day / Asian coleslaw / Waldorf salad / Chicory, pear, walnut and blue cheese salad / Charcuterie platter / Salad bar with its condiments Harissa spiced chicken kebab / Garlic and ginger prawns Four cheese ravioli, red pesto / Honey roasted carrots / Roasted herb potatoes Selection of Chef s desserts / Fresh fruit platter AFTERNOON BREAK Cream and jam scones Chocolate brownie Mini lemon loaf bite Chicken and ham pastry
8 BOWL FOOD MENU COLD BOWLS Aged feta, olives & sun blushed tomato salad (V) Smoked chicken, confit tomato, caramelized red onion, tarragon dressing Oak smoked salmon, capers, shallots & lemon Crispy duck confit with cucumber & hoi sin dressing Sesame crusted tuna with wasabi & lime Syon prawn cocktail Super food salad (V) Smoked duck, orange salad, teriyaki dressing HOT BOWLS Lamb kofta served with tzatziki & mint couscous Fish goujons served with fries & tartar sauce Classic tuna nicoise Chicken tikka masala served with rice & naan bread Lamb cutlet served with garlic mash & jus Steak & chips served with hollandaise sauce Tortellini served with spinach & ricotta (V) Thai vegetable curry served with jasmine rice (V) Dark chocolate mousse, Strawberry cheesecake, Banoffee tart, Sherry trifle, Lemon tart, Salted caramel cheesecake, Raspberry panna cotta, Eton, Bailey cheesecake, Vanilla panna cotta, Chocolate brownie, Chocolate ganache tart, Crème Brulee, Passion fruit torte
9 FINGER BUFFET MENU COLD FOOD Selection of sandwiches (can be GF and V) Selection of wraps (can be V) Tomato and mozzarella bruschetta (V) Mini chicken Caesar salads (GF) Crudities and dips (V/GF/DF) Selection of cold meats (GF) Mini smoked salmon bagels Mini prawn cocktail (GF) Chef s fruit platter (GF/DF/V) Chef s selection of desserts HOT FOOD Selection of vegetarian quiche (V) BBQ chicken drum sticks (GF/DF) Hoi sin chicken kebabs (GF/DF) Cocktail sausages rolls Prawn wrapped in filo pastry Duck spring rolls Vegetable samosa (V) Vegetable spring rolls (V) Thai fish cakes (DF) Chicken satay (DF) Beef kebabs (GF/DF) Mini Yorkshire puddings with roast beef and chicken Vegetable kebabs (GF/DF/V) Mini cottage pies Lamb kofta s mint yoghurt Salt and pepper squid Vegetable pakoras (V) Salmon kebabs in chilli and ginger (GF/DF/V) GF = Gluten Free / DF = Dairy Free / V = Vegetarian
10 CANAPE SELECTION MENU COLD CANAPES Smoked salmon mousse with caviar (GF) Gala melon and Parma ham (GF/DF/V) Beetroot and goats cheese mouse (GF) Tomato and mozzarella crostini (V) Chicken liver pate and red onion marmalade HOT CANAPES Thai fish cake (DF) Mini beef burgers with stilton Mediterranean vegetable kebab (GF/DF/V) Smoked chicken and sun dried tomato tartlet Chicken satay (GF) Devils on horseback (GF/DF) Duck and hoi sin spring roll Prawn wrapped in filo pastry Cornish crab tart Vegetable spring roll (V) Smoked cheddar and spring onion quiche (V) Hoi sin chicken kebab BBQ chicken drumsticks Mini jacket potatoes with mature cheddar rarebit Thai spiced tiger prawns with coriander and lemon grass Tandoori chicken tikka with mint yogurt Crispy pork belly squares & caramelized apple GF = Gluten Free / DF = Dairy Free / V = Vegetarian
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Bowl Food 4 bowls 19.00 per person, 6 bowls 29.00 per person, 8 bowls 38.00 per person (All rates exclude VAT) For up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.
More informationLovely menu. Starter MAIN COURSE DESSERT
Lovely menu Seasonal Soup Butternut Squash, Spiced Red Lentil, Tomato & Basil, Winter Vegetable, Leek & Potato or Wild Mushroom, each served Warm Focaccia (DF, GF and V versions available) Chicken Liver
More information3 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,
More informationWedding Breakfast Menus. Menu A 34.25
Wedding Breakfast Menus To allow you the ease and flexibility of choosing the package which is suitable for your occasion, we have developed a selection of well balanced menus suitable for a wide range
More informationCANAPE MENU: Choose 4 for R30 / 6 for R45 / 8 for R60 / 10 for R75)
CANAPE MENU: Choose 4 for R30 / 6 for R45 / 8 for R60 / 10 for R75) VEGETERIAN Bruschetta topped with toasted peppers, coriander pesto & pecorino cheese Salted cracker topped with mozzarella, marinated
More informationPlease select four canapés to be served
Canapés Please select four canapés to be served Smoked salmon on crusty rye & sunflower bread with lime crème fraiche and cracked pepper Salt cod served on a spoon with saffron aioli Apricot wrapped in
More informationA LA CARTE / PLATED FORMAL
A LA CARTE / PLATED FORMAL Starters (Choose two from below menus) Grilled halloumi cheese, marinated sundried tomatoes drizzled with balsamic reduction side of basil pesto. Pea soup with oxtail ravioli
More informationCanapés. (Min. of 40 guests) Canapés each
Canapés (Min. of 40 guests) Please choose from our delicious selection below, all canapés include friendly staff to serve & cocktail napkins. Perfect filler for guests while you have your family photos!
More informationAVAILABLE FOR 18 PER PERSON FOR ROOM HIRE CONTRACTS
EVENTS MENU DELI BUFFET INCLUSIVE IN DDR & 24HR PACKAGES Selection of artisan breads Caramelised red onion hummus Pesto Beetroot relish Spiced pear chutney Olives Sun blushed tomatoes ----------- Cous
More informationDISHES AND THEIR ALLERGEN CONTENT KINGFISHER CATERERS APRIL 2015
AND THEIR ALLERGEN CONTENT KINGFISHER CATERERS APRIL 2015 CANAPES CRISPY PORK BELLY, BRAMLEY QUAILS EGG BENEDICT SPANISH TORTILLA HOISIN DUCK HAM HOCK TERRINE MINI YORKIE PUD, BEEF FILLET STEAK AND CHIPS
More informationPrivate Dining Menu. 3 courses per person Please pick 2 choices per course for guests to pick from. Starters
3 courses - 26.95 per person Chicken Liver Parfait, Melba Toast & Caramalised Red Onion Chutney Twice Baked Goat s Cheese Soufflé on a Chive & Rocket Salad Marinated Mediterranean Vegetable & Watercress
More informationBreakfast ( ) Fresh Bagel Toasted Open Sandwich. Spread of cream cheese, smoke salmon, slices of beets & fried egg
Breakfast (8.30-11.00) Toasted Open Sandwich Smashed Avocado, Baby spinach, Cherry tomato 4.50 Butternut squash, ricotta and sage 2.75 Chargrilled vegetable, feta cheese crumble 3.75 Fresh Bagel 6.95 Spread
More informationNeedham House. Social & Events Brochure. Needham House Hotel Blakemore End Road, Little Wymondley, Hertfordshire, SG4 7JJ
Needham House Social & Events Brochure Needham House Hotel Blakemore End Road, Little Wymondley, Hertfordshire, SG4 7JJ E: Sales@needhamhouse.co.uk T: +44 (0) 1462 417240 Room Names and Capacities At Needham
More informationDine- in menus by Liz Fairburn
Dine- in menus by Liz Fairburn Menu 1 Warm salad of scallops with bacon (chicken or a vegetarian alternative) Herb coated rack of lamb or salmon, served with a red wine and redcurrant sauce Baby roast
More informationSoup. Salads. Freshly Prepared Daily Soup $ 48 Roasted Vegetable Soup $ 60 puree of seasonal vegetables, spring onion and parmesan cheese
Soup Freshly Prepared Daily Soup $ 48 Roasted Vegetable Soup $ 60 puree of seasonal vegetables, spring onion and parmesan cheese Salads Salt and Pepper Squid Salad $ 85 flash fried fresh squid, rocket,
More information2020 WEEKEND WEDDING PACKAGE MARCH
2020WE2 www.smeethamhall.co.uk WEDDINGS CORPORATE ENTERTAINING DANCES 2020 WEEKEND WEDDING PACKAGE MARCH FRIDAY: 7,155 SATURDAY: 7,655 SUNDAY: 6,655 INCLUDES: Smeetham Hall Barn 60 guests (sit-down) for
More informationThe Cedar Menu Options
The Cedar Menu Options Starter Warm red Onion and Vine Roasted Cherry Tomato Tart with a Tarragon Mustard Dressing Poached Pear with Stilton Mousse, Balsamic dressing, Caramelised Walnuts and shattered
More informationCANAPE MENU SELECT FIVE ITEMS: COLD SELECTION
CANAPE MENU SELECT FIVE ITEMS: COLD SELECTION Cherry Tomato, Buffalo Mozzarella and Basil Skewers (v) Duck Liver Parfait, Plum and Ginger Chutney Tartlets Oak Smoked Salmon, Lemon and Herb Crème Fraiche
More informationSet Menu - Bronze. We also cater for special dietary requirements.
Set Menu - Bronze 2 COURSE $28.50 Select 2 items from entrée and main or main and dessert for alternate drop 3 COURSE $38.50 Select 2 items from each course for an alternate drop Bread rolls included in
More information2019 Corporate Entertaining at Hintlesham Golf Club
Treat valued clients and important business contacts or rejuvenate your workforce with a golf day Hintlesham Golf Club, the ideal setting to enjoy our award-winning facilities and a rich variety of dining
More informationP R I V A T E D I N I N G M E N U
PRIVATE DINING MENU Private Dining Menus Appetisers, main courses and desserts Please choose one starter, one main course, one dessert from the selection below for your entire party attending Should you
More informationCANAPÉ S. the hog & apple food co 2016
the hog & apple food co 2016 CANAPÉ S A canapé is not just a canapé at The Hog and Apple Food Co. Every attention to detail is made with regards packing our miniature meals with a real punch. Tasty bites
More informationLET S KEEP IT SIMPLE
LET S KEEP IT SIMPLE The Red Olive was founded in 2001 by Charlie Thellusson. Charlie s dream was to create restaurant quality food twinned with exceptional service. 15 years down the line and nothing
More informationIf you are looking to hold an event here with us at The Brookfield Hotel we have a selection of menus for you to peruse below. ~~~~~ Arrival Canapés
If you are looking to hold an event here with us at The Brookfield Hotel we have a selection of menus for you to peruse below. You will find ideas in this brochure for you special occasion, please do not
More information