Diamond Club Menu. Autumn/Winter
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1 Diamond Club Menu Autumn/Winter 1
2 Canapés Autumn/Winter 2
3 Canapés 5 Canapés Additional canapés charged at 2.75 Meat Selection Roast beef Yorkshire pudding Beef carpaccio parmesan Chicken liver parfait Duck breast with a mandarin curd Duck rillettes and truffle Fish Selection Tuna and soy nori roll Beetroot cured salmon Brandad of salt cod Spiced langoustine Lobster tart with a mango puree Vegetarian Selection Falafel ball hummus Goats curd oat biscuit honey Roasted new potato and cottage cheese Aubergine caviar cumin Butternut squash fondant blue cheese 3
4 Bowl Food Autumn/Winter 4
5 Bowl Food 5 dishes dishes Meat Selection Mini game pies Confit Gressingham duck leg, savoy cabbage and prune ketchup Spicy chicken wings, watercress puree and a poultry jus Braised lamb shoulder; Cassoulet of spiced butter beans Beef bourguignon with smoked duck and chestnut mushrooms Fish Selection Tiger prawn and crayfish salad with shellfish emultion Warm smoked halibut and new potato salad Line caught Atlantic cod with smokey mash and an anise sauce Roast scallop cauliflower puree and mild curry oil Confit salmon with apple and ginger Vegetarian Selection Wild mushroom risotto Beetroot terrine dill cream Coconut dahl cauliflower and onions Stuffed piquillo peppers with hummus Cassoulet of lentils and celariac Dessert Lemon verbena panna cotta, mango salsa Chocolate brownie and vanilla ice cream English strawberry pavlova and fontaine bleu Chocolate éclairs two ways Diamond Club fruit salad 5
6 Dinner Package Autumn/Winter From Per Person Champagne Reception Half bottle of Diamond Club House Wine Three Course Meal Still & Sparkling Water Tea, Coffee & Petit Fours Minimum numbers will apply 6
7 Diamond Club Dinner Package Starters Confit chicken wings, braised pearl barley and poached egg Terrine of duck and foie gras, orange puree and toasted brioche RB s Cured Scottish salmon, pickled daikon, cucumber and watercress Grilled Cornish mackerel, apple and ginger puree and a soy gel Spiced cauliflower veloute, onion bhajis and poppadum (v) RB s Wild mushroom risotto, truffle and mascarpone (v) Main Course RB s Fillet of Scottish beef, braised pearl barley and horseradish with oxtail ravioli Highlands venison, braised red cabbage, curly kale and pomegranate RB s Roast cod soubise, braised cippolini onion and cod skin quaver Pan fried sea bass, cauliflower glazed chicory, roast pine nuts and raisins Grilled Aubergine baba ganouche; chick peas, dates and lemon (v) Roast butternut squash, cranberries and chestnuts, amaretto broth (v) 7
8 Diamond Club Dinner Package Desserts RB s Mango and passionfruit cheesecake with coconut sorbet Red wine poached pear, cinnamon panna cotta and hazelnut crunch RB s Tarte au citron, candied peel and lemon sorbet Classic sticky toffee pudding, vanilla ice cream and ginger butterscotch sauce RB s Chocolate crumble served with star anise ice cream Dark chocolate delice morello cherries and kirsch anglaise Enhancements Chef s choice amuse bouche Finest artisan cheeses with accompaniments of the season Bespoke packages available upon request 8
9 Contact Us All prices are inclusive of VAT. For more information about our packages and other events, please contact us on:
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Dixon Platinum Function Menu 3 Course $72pp / 2 Course $62pp / 2 Course w/ cake cut & plated $68pp Select 2 items from each to be served alternately Entree Beetroot cured salmon with watercress, red radish,
More informationPre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6
DINNER & LUNCH MENUS Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6 For a pre-selected three course lunch or dinner menu, please choose three starters, main courses and desserts.
More informationLunch Menu. Mon Fri Lunch pm Supper pm Sat pm Sun 12-9pm
Lunch Menu Soup of the day, warm bread 6 grapefruit 8 Beetroot gnocchi, goats curd, shallot puree 7 Cider steamed mussels, pancetta & sour dough 7.50 Braised oxtail, oxtail consommé, carrot & turnip mash
More informationFESTIVE LUNCH. Menu STARTERS. Parsnip And Apple Soup, Smoked Bacon Beignet. Seared Sea Bream, Crab Crushed New Potatoes, Saffron & Dill Cream Sauce
Christmas 2016 FESTIVE LUNCH Parsnip And Apple Soup, Smoked Bacon Beignet Seared Sea Bream, Crab Crushed New Potatoes, Saffron & Dill Cream Sauce Chicken Liver Pate, Homemade Toasted Brioche, Red Onion
More information2019WE3 www.smeethamhall.co.uk WEDDINGS CORPORATE ENTERTAINING DANCES WEEKEND WEDDING PACKAGE SPECIAL OFFER FOR REMAINING WEEKENDS IN 2019: 18 th May/22 nd June/17 th August/19 th October 7 th, 14 th,
More informationWeddings. A Unique Wedding Venue in Glasgow s Merchant City
Weddings A Unique Wedding Venue in Glasgow s Merchant City Citation s Merchant City Wedding Package Available Monday to Sunday - Minimum Numbers Apply Friday to Sunday Ceremony Venue Hire - 400 Reception
More informationORRERY A la carte Menu
A la carte Menu Start H Forman smoked salmon, fromage blanc, orange, dill Madeira consommé, confit duck raviolo Cured seabass, cucumber, horseradish, kumquat Seafood raviolo, lobster bisque Dorset crab,
More informationBreakfast. Breaks. Southwark Cathedral Hospitality Menu. Prices are per person and include one serving of tea, coffee and orange juice
Breaks Tea and coffee 3.15 per guest Tea, coffee and biscuits 3.80 per guest Tea, coffee, orange juice, selection of mini Danish pastries and croissant 6.50 per guest Tea, coffee, orange juice, daily cake
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