Austin Fell Partnership at Stoke Park Pavilions. Menu 1

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Molly Dennis
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1 Austin Fell Partnership at Stoke Park Pavilions Banqueting Menus Menu 1 Colourful warming soup of butternut squash & ginger served with Parmesan croutons and baby brown & white rolls Bangers and Mash Famous Newmarket sausages served on pasta plates with caramelised red onions, blistered cherry tomatoes and flavoured grain mustard mash Platters of roasted root vegetables Served with a rich claret jus A rich lemon & treacle served with crème Anglaise Menu 2 Italian sharing platters of assorted salamis and rosettes Parma ham centred with a plait of buffalo mozzarella, garnished with melon, bowls of sun dried tomatoes and artichoke hearts olives and served with assorted ciabatta's and butter Chicken breast with a farcie of wild mushrooms and Gruyère cheese wrapped in smoky bacon and served with a cream Dijon mustard & brandy sauce China bowls of baby new potatoes tossed in mint and chive butter China bowls of Fresh green beans and peas Duo of puddings Individual Queen of puddings, Slice of tart au citron with a berry fruit compote

2 Menu 3 Chicken liver parfait dressed with micro herbs and edible flower petals, served with fruity Cumberland sauce and toasted rustic breads Slow cooked English lamb shank with fresh rosemary Served on a pasta plate with a creamy flavoured mash, bowls of glazed charentais carrots and a rich claret and redcurrant jus Individual raspberry crème broulee with home-made shortbread hearts Menu 4 Darne of poached salmon with a leaf of smoked salmon, dressed with micro herbs, edible flower petals and a home-made chive & lemon mayonnaise Served with baby rolls and butter Whole sirloin of beef ( elected carver at each table if preferred ) Yorkshire puddings, roast potatoes Bowls of bubbly cauliflower mornay Served with horseradish sauce, English mustard and a rich demi-glace reduction Duo of puddings on a rectangular plate: A slice of strawberry and frangipan tart and mango panacotta with a mango cream shot Served with fresh cream

3 Menu 5 Trio of starters on a rectangular plate: A demi-tasse of sweet pea and mint soup, a quenelle of chicken liver parfait with a Melba crisp, and a puff pastry heart filled with creamed wild mushrooms and sage. Served with baby brown and white rolls & butter Rack of English lamb on a dauphionoise potato cake, garnished with a tartlet of mint jelly, a sprig of fresh rosemary and fresh redcurrants China bowls of baby beans and peas, served with a rich claret jus Duo of puddings served on a rectangular plate: Rich chocolate torte, and lemon meringue roulade Served with berry fruits and fresh double cream Menu 6 Warm smoked haddock souffle wrapped in smoked salmon and served with a homemade citrus and a chive beurre blanc with baby brown & white rolls Fillet Beef Stack Prime fillet steak on a medallion of creamed spinach, with cherry vine tomatoes and scattered with garlic crisps Bundled French beans with asparagus tied with a chive frond Baskets of skinny chips dusted with sea salt with bowls of bearnaise sauce Duo of puddings served on a dinner plate to include: Tart au citron and chocolate & raspberry roulade with berry fruits and fresh double cream

4 Menu 7 Lattice of fresh asparagus, caramelised red onion, crispy pancetta and shaves of Parmesan drizzled with an aged balsamic syrup and sprinkled with micro herbs Baby brown and white rolls & butter Ballantine of poussin with a farcie of thyme and pine nuts Resting on wilted spinach and served with parmentier potatoes and bowls of glazed baby carrots & sugar snap peas Served with Dijon mustard and cream sauce Duo of puddings served on a rectangular plate to include: A shot of lemon possett with an amoretti crumb and chocolate brownies with a brandy and caramel sauce, served with berry fruits At A.F.P. Catering we regard presentation equally as important as content and therefore all our meals are presented on bone china. Also if the menu contains a hotchpotch of baby beans these will be displayed in china bowls. Our aim is to serve all our customers a meal that will be remembered for its taste, presentation and quality of service. Vegetarian and dietary options are available and can be discussed at the time of booking. We are happy to slice and present clients wedding cake as an alternative to the printed menus with the addition of a fresh fruit coulis and berry fruits if required.

5 Price List 2013/14 All menus are guides only and can be mixed and matched All menus include 4 canapes of choice, equipment hire and staff BANQUETTING MENUS BM BM BM BM BM BM BM

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