Wedding Breakfast. To Commence..
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- Dustin Watkins
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1 Wedding Breakfast To Commence.. Roast pepper and Stilton soup with wholemeal croutons Rose of melon with fruit sorbet and mixed berries Smooth chicken liver pate, plum apple and red onion chutney Woodland and field mushroom soup served with garlic croutons Sesame crusted goat s cheese, red pepper and balsamic dressed salad ( 1) Confit duck rillette with spring onion salad and hoisin sauce ( 1) Breaded brie with apricot, cranberry and thyme chutney ( 1) White crab and Atlantic prawn, tomato and brandy mayonnaise ( 4.50) Pan seared smoked salmon, herb salad and mango salsa ( 4.50) Braised mushrooms with rosemary and dry sherry in a warm croissant ( 4.50) To Continue Slow braised featherblade of beef bourguignon Roast fillet of pork in Parma ham with apple, apricot & prune seasoning French duck breast, braised red cabbage with apple, cassis sauce Supreme of corn fed chicken, ratatouille vegetables, crisp Parma ham and basil pesto Traditional roast sirloin of English beef with Yorkshire pudding and pan gravy ( 3) Loch Duart salmon fillet, nutmeg infused baby spinach & white wine cream ( 3) Pheasant breast, braised chestnuts and smoked bacon, Madeira jus ( 3) Traditional roast Turkey with sage and onion seasoning ( 3) Fillets of lemon sole, herb linguini and crayfish jus ( 4.50) Roast saddle of lamb with sage, thyme and red onion seasoning ( 4.50) Medallions of Scotch beef fillet, Stilton glaze and red wine reduction ( 4.50) Overnight roasted belly of pork, soy & honey glaze, creamed potato, savoy & bacon( 4.50) Supplements apply to Manor Package& All Inclusive Package which are detailed on the menu choices All Menus are included in Fountain Package
2 Wedding Breakfast Vegetarian options Tempura of vegetables, Mediterranean couscous and sweet tomato salsa (v) Gnocchi with roasted peppers, goats cheese, courgette fritters and fresh basil (v) Glaze roast Mediterranean vegetables, tomato Linguini & Parmesan shavings (v) Risotto of wild mushrooms with peas & broad beans (v) ( 1) Roast hazelnut tart, wild mushroom and red onion with mozzarella (v) ( 1) To Conclude White chocolate and raspberry crème brûlée with almond tuile biscuits Praline profiteroles with bittersweet chocolate sauce Glazed lemon and blueberry tart, ginger syrup and Mascarpone cheese Dark chocolate and orange truffle with orange and vanilla syrup Baileys cheesecake and coffee cream sauce Passion fruit delice with mango ice cream Brandy snap basket, exotic fruit salad and mango sorbet Lemon curd bread and butter pudding with vanilla sauce Summer fruit pudding and clotted cream English farmhouse cheese, celery grapes and biscuits ( 1) ~*~ St Anne s coffee with handmade truffles
3 Additional Catering Options Children s menu per child aged 3 to 10 years Children under the age of 3 are complimentary Sweet melon and strawberries (v) Cream of tomato soup (v) Prawn cocktail ~*~ Oven roasted chicken nuggets, chips and beans Roast chicken breast, mashed potatoes and vegetables Grilled salmon with peas and roast jacket potatoes Chipolata sausages with mashed potato ~*~ Selection of ice cream with fruits Hot chocolate pudding Bananas and custard Late Evening Food Options (Available after 10pm) Prices are based per person and a minimum of 100% of total guests must be catered for. Bacon rolls 4.95 Bacon and egg rolls 5.95 Chip rolls 4.95 Sandwich selection 5.95
4 Evening Finger Buffet Menu Prices are based per person and a minimum of 75% of total evening guests must be catered for. Finger sandwiches Chicken Caesar wrap Cheese andpineapple skewers Melon and Parma ham skewers Roast vegetable brochettes Breaded mushrooms Battered onion rings Butterfly prawns with sweet chilli dip Chicken and sesame strips with hoi sin Prawn crackers and shrimp sauce Chicken goujons Plaice goujons Pizza fingers Mini vegetable quiches Mini bacon and cheddar quiches Crispy vegetable parcels Mini pork pies Onion Bhajis Mini vegetable spring rolls Crispy coated camembert Cream cheese and chive mini jackets Mini salmon and cream cheese bagels Hot mozzarella melts Crisps and peanuts Nachos
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6 Lemon cream and smoked salmon blinis with a hint of spice Sun Dried Tomato and Cucumber with Garlic and Herb Cheese on Rye Bread Tomato breads, cream of peas, zucchini, marinated shrimp with curry and tomato Spinach bread with wasabi cream and vanilla marinated bay scallop
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More informationCanapés 2 4. Finger Food 5. Bowl Food and Sliders 6 7. Buffets 8 9. Barbecues Formal Dining 12 14
Canapés 2 4 Finger Food 5 Bowl Food and Sliders 6 7 Buffets 8 9 Barbecues 10 11 Formal Dining 12 14 1 A platter of canapés consists of a minimum of 30 pieces of 1 type of canapé. We do not mix canapés
More informationVenue Hire. (Including December) Monday Wednesday Sunday & Thursday Friday & Bank Holiday Sunday Saturday
Venue Hire April September October - March (Including December) Monday Wednesday 1500 1000 Sunday & Thursday 2000 1500 Friday & Bank Holiday Sunday 4500 2500 Friday (August) 5000 Saturday 5000 3500 Dates
More informationWelcome to Beechdown Events
Welcome to Beechdown Events Thank you for considering us for your upcoming event. We can cater for anything, whether it is a birthday party, an anniversary celebration, christening, prom, Barmitzvah or
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The Parlour @ Morpeth Golf offers unique surroundings within a mile of Morpeth town centre and only 20 minutes north of Newcastle. We offer a variety of food & beverage packages for both daytime and evening
More informationMONDAY. Carvery SEE OUR CHEFS CARVE BEFORE YOUR VERY EYES. Rosemary studded leg of lamb seasonal vegetables, potatoes, mint sauce and gravy
Starters MONDAY Desserts Smoked salmon beetroot and orange salad Chef s soup of the day Carvery SEE OUR CHEFS CARVE BEFORE YOUR VERY EYES Belgian chocolate fondant with raspberry curd centre vanilla cream
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 informationRoCRE. Rothamsted. Centre for Research & Enterprise. Contents Breakfast Canap s é Buffet Salads Banqueting Desserts. Menu
RoCRE Rothamsted Centre for Research & Enterprise Contents Breakfast Canap s é Buffet Salads Banqueting Desserts Menu Breakfast Menu Thyme roasted mushroom, bacon or sausage roll 4.50 Fruit platter 1.50
More informationA la Carte Banqueting Menus
A la Carte Banqueting Menus If you choose to create your own individual package a menu must consist of Starter, Soup, Main Course and Dessert with Tea or Coffee. STARTERS Please note if you wish to give
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