CHOOSING THE MENU FOR YOUR EVENT AT CALCOT
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1 Menus 2017
2 CHOOSING THE MENU FOR YOUR EVENT AT CALCOT We are delighted to present our menus. The following pages offer a wide choice of dishes for receptions, private dinners, sit-down wedding breakfasts and hot or cold buffets. As always at Calcot, flexibility is the key and we are happy to customise our menus to suit your individual preferences. We welcome any opportunity to discuss your ideas, introduce specially themed dishes, or to accommodate special dietary requirements. 2
3 canapés THESE CANAPÉ SELECTIONS ARE DESIGNED TO ACCOMPANY A DRINKS RECEPTION PRIOR TO YOUR EVENT MEAT Parma ham, Charentais melon Chorizo & pork sausage, honey mustard Duck beignets, orange hollandaise Rare roast beef, Yorkshire pudding, horseradish Devils on horseback Fig wrapped in breasola FISH Tuna & wasabi wraps Forman s smoked salmon, crème fraîche on buckwheat blinis Crab cocktail choux balls Tempura prawns, soy, lemon Thai fishcakes, chilli jam Skewer of salmon, soy, ginger VEGETARIAN Cheddar biscuits, baby plum tomato, basil Wild mushroom pâté, Parmesan shortbread Herb marinated goat s cheese, poppy seed biscuit Parmesan gougères Quail egg tart, hollandaise Potato & coriander cake, saffron raita Selection of Selection of Selection of
4 PARTIES AND WEDDINGS SIT-DOWN MENU STARTERS PLEASE CHOOSE ONE DISH FROM THE SELECTION BELOW SOUP Forest mushroom soup, garlic & Parmesan croutons (v) 8.00 Butternut squash soup, rosemary & goat s cheese fritter (v) 8.00 Tuscan tomato soup, ripped olive oil croutons (v) 8.00 Garden pea & ham hock soup 8.00 Mediterranean fish soup, Gruyère crouton, rouille 9.50 MEAT Terrine of chicken & ham hock, crushed peas, pickled carrots, organic cress 9.00 Stone baked buffalo mozzarella wrapped in Parma ham, tomato, red pepper dressing, aubergine, rocket salad Chicken liver parfait, pear & cardamom chutney, toasted brioche 8.50 Charentais melon, San Danielle ham, figs FISH Calcot smoked salmon, beetroot, celeriac, sour cream, lemon 9.00 Cornish dressed crab, lemon mayonnaise, mixed leaf salad Sautéed scallops, Jerusalem artichoke, bacon jam, white balsamic vinegar, Treviso Cornish mackerel, leek & lime salad, sour cream, vitelotte potato crisps Smoked haddock soufflé, chive butter, mixed leaves VEGETARIAN English goat s cheese mousse, beetroot, hazelnut, pear Baked Cheddar soufflé, baby spinach, toasted hazelnuts, wholegrain mustard dressing Slow roasted cherry plum tomatoes, buffallo mozzarella, basil, pine nuts 9.00 Wild mushroom & cep lasagne, truffle oil
5 MAIN COURSES PLEASE CHOOSE ONE MEAT OR FISH DISH FROM THE SELECTION BELOW MEAT Braised daube of beef, truffle mash, bourguignon sauce Roasted corn-fed chicken breast, fondant potato, mushrooms, bacon Slow-cooked lamb shank, roast garlic & rosemary mash, roasted vegetables Roasted rib of pork, cabbage, bacon, onions, fondant potato, sage sauce Honey-roasted breast of duck, butternut squash purée, pak choi, orange sauce Roast breast of guinea fowl, crushed potatoes, Bayonne ham, spinach purée Roast rib of beef, goose fat roasted potatoes, Yorkshire pudding, vegetables Herb-crusted rack of lamb, green beans, dauphinoise potatoes Fillet of beef en croute, wild mushroom pâté, port-wine sauce Sharing platter - two roasted meats, Cotswold chicken, rump of beef for the table to share, cauliflower cheese, honey roasted root vegetables, goose fat potatoes, Yorkshire pudding FISH Pan-roasted salmon fillet, spinach, minted new potatoes, hollandaise Roasted cod fillet, mussel, clam & leek chowder Steamed halibut fillet, tomato confit, basil pesto, confit potatoes, black olive Roasted Cornish sea bass, black olive, red pepper, spinach, basil mash potato, fennel salad VEGETARIAN Puff pastry case of spinach purée, grilled leeks, asparagus, pickled carrots, confit tomatoes Potato & rosemary rosti, creamed greens, wild mushroom, poached bantam egg Pithivier of Golden Cross goat s cheese, wild mushrooms, spinach, sun-blushed tomato, rocket salad Aubergine parmigiana, rosemary & garlic roasted potatoes, rocket Butternut squash gnocchi, pine nuts, curly kale, Beenleigh blue cheese
6 DESSERTS PLEASE CHOOSE ONE DESSERT FROM THE SELECTION BELOW Pavlova, Greek yoghurt cream, seasonal fruits Chocolate marquise, orange Anglaise, almond tuile Sticky toffee pudding, mascarpone cream Lemon curd & vanilla steamed pudding 7.50 Classic egg custard tart, rhubarb compote Vanilla crème brûlée, crisp apple, Granny Smith apple sorbet Caramelised lemon tart, blackcurrant sorbet Vanilla panna cotta, mulled wine poached pear Dark chocolate tart, cappuccino cream, peanut brittle Bakewell tart, malted milk ice cream Passion fruit & orange cheesecake, mango salsa, sesame crunch 8.00 Cheese can also be added as an extra course for a supplement of 9.00 Coffee and petit fours
7 SET BUFFET MENU (minimum of 20 Guests) STARTERS AND DESSERTS IF YOU REQUIRE A STARTER AND DESSERT PLEASE CHOOSE ONE STARTER FROM THE SELECTION ON PAGE 4 AND ONE DESSERT FROM THE SELECTION ON PAGE 6 SELECTION A - HOT DISHES PLEASE CHOOSE THREE MAIN COURSES AND THREE ACCOMPANIMENTS Pulled pork, Asian greens, coriander, sesame seeds Shepherd s pie Thai chicken curry, spring onions, coriander Sautéed chicken, watercress & tarragon cream, toasted almonds Fishcakes, plum tomato sauce Poached salmon, lemon Wild mushroom & basil lasagne (v) ACCOMPANIMENTS Tossed salads or fresh vegetables New potatoes, rice pilaff, mashed potato or couscous 7
8 PLEASE CHOOSE THREE MAIN COURSES FROM ONE OF THE FOLLOWING SELECTIONS SELECTION B - HOT BUFFET Chicken, Parma ham, sun-dried tomato dressing Spit-roasted chicken, watercress, tarragon mayonnaise Braised beef, roasted root vegetables Salmon en croute Monkfish, mussel & leek pie Butternut squash gnocchi, pine nuts, curly kale, Beenleigh blue cheese (v) SELECTION C - COLD BUFFET Marinated salmon, sweet mustard & dill dressing Smoked chicken, char-grilled artichokes, French beans, rocket Roasted sirloin of beef, horseradish, mustard cream Honey-roasted ham, pickles Cold cured hams, Italian prosciutto, gerkins, olives
9 PLEASE CHOOSE ONE QUICHE OR TART, TWO POTATO OR RICE DISHES AND SIX SALADS FROM THE FOLLOWING: (IF YOU HAVE CHOSEN SELECTION B OR C) QUICHES AND TARTS Goat s cheese & chive tart Blue cheese & broccoli quiche Plum tomato, roasted red onion & Taleggio tart Spinach, feta & caramelised red onion tart POTATO OR RICE SELECTION Roasted new potatoes, rosemary & garlic Hot buttered new potatoes, parsley & mint New potato & chive salad Dauphinoise potatoes Lyonnaise potatoes Pilau rice SALADS Tomato, basil & red onion Celeriac & cabbage coleslaw Mixed leaf salad, tomato, cucumber Waldorf (apple, celery, walnut) Mushrooms à la Grècque Fennel, orange, endive Penne pasta, ratatouille, Parmesan Moroccan couscous Green, herbs Baby gem, parsley, sweet mustard Asian slaw, noodle Cucumber, mint, yoghurt Caesar, polenta Parmesan croutons 9
10 DESSERTS PLEASE CHOOSE THREE DESSERTS TO COMPLETE YOUR THREE-COURSE BUFFET Fresh fruit salad Strawberries, cream Profiteroles, chocolate sauce Caramelised lemon tart White & dark chocolate mousse, raspberry compote Pear & almond tart Chocolate roulade, raspberries Apple & blackberry crumble Orange curd posset 7.50 Coffee and petit fours 3.10 Cheese can also be added as an extra course for a supplement of
11 EVENING LIGHT SNACKS WE ALSO OFFER A RANGE OF LIGHT DISHES TO BE SERVED LATER IN THE EVENING AFTER A MEAL, OR AS A FINGER BUFFET SANDWICHES (one and a half rounds per person) 9.00 Selection of fine British cheeses, biscuits, grapes, celery Smooth and rustic pâté, crusty French bread Hot smoked bacon ciabatta 6.00 Sausage rolls 5.00 Individual cones of fish goujons, skinny chips 8.00 Porchetta ciabatta, rocket, tomato Sour dough, tomato and mozzarella pizza
12 MINI BOWL FOOD PLEASE CHOOSE FIVE DISHES FROM THE FOLLOWING SELECTION Sausage, mash, onion gravy Shepherd s pie Beef bourguignon Oriental duck chow mein Tagine of lamb, pickled lemon, coriander Fishcake, tomato sauce Chicken tikka biryani Herb & ricotta risotto, vegetables, Parmesan (v) Cranachan (classic Scottish dessert of raspberries, oatmeal, whiskey) Mini fruit, lemon, chocolate tarts Orange posset Macaroons Coffee éclairs Fresh fruit pavlova Please note: The prices shown are for Menus for 2018 will be subject to a 5-10% price increase. Calcot Near Tetbury Gloucestershire GL8 8YJ T: F: E: reception@calcot.co W: calcot.co
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Wedding Brochure 01279 647005 beverley@perfectdaycaterers.co.uk www.perfectdaycaterers.co.uk Unit 16 Golds Nurseries Business Park, Jenkins Drive, Elsenham, Bishop s Stortford, CM22 6JX About Perfect Day
More informationGeneral Information. Please note that these menus are priced for all events that are taking part in 2016; our.
General Information Please note that these menus are priced for all events that are taking part in 2016; our menu. prices increase annually in line with the average food price index. The menus are designed
More informationThe Aspinall Arms. ~ Thursday 10th January 2019 ~ While You Wait
The Aspinall Arms ~ Thursday 10th January 2019 ~ While You Wait Kir Royale Prosecco with Creme de Cassis 5.95 Pink Fizz Elderflower Liqueur with Sparkling Rose 5.95 Bellini Prosecco with Creme de Peache
More informationSeafood Three Ways Salmon Gravlax, Smoked Trout & Cod, with Lemon Dressed Salad Leaves & Wholemeal Bread
Platted Dinner Menu please choose one appetiser, one entree and one dessert menu price is determined by main course chosen Appetiser Seafood Three Ways Salmon Gravlax, Smoked Trout & Cod, with Lemon Dressed
More informationCulford Hall and Park Wedding Menu Options
Culford Hall and Park Wedding Menu Options Please find enclosed the recommended menus for your wedding at Culford Hall. Should you wish to mix and match any of the items from any of the menus or include
More informationTo Begin With. The Fish Club Sandwich
Food Menu To Begin With The Fish Club Sandwich Grilled Mixed Fish, Scallops, Prawns & Smoked Salmon, Crevette Fritter, Marie Rose, Skinny Fries, Garlic Mayonnaise (Monday to Friday Lunch Time) 14.00 The
More informationMenus. Starters. Starters
Menus of the ways that we make the experience bespoke is to price the individual courses rather than the whole menu, allowing you to create the perfect menu at a cost that suits you. and mains are split
More informationMENU 1 All main course dishes come with seasonal vegetables and a choice of potato dish* unless otherwise stated.
MENU 1 STARTERS 4.25 Leek and potato soup (V) Smoked haddock fishcake, with wholegrain mustard hollandaise and a pea shoot salad Red pepper and tomato soup (V) Lightly spiced sweet potato soup (V) MAIN
More informationcanapés pg /2019 Collection (Version 1)
canapés pg. 1 2018/2019 Collection (Version 1) canapés canapes indicated with a * are included with our compliments. we recommend -6 bites per guest and remember to cater for your guest dietary needs.
More informationcanapés Selection of Selection of Selection of Please make your selection from the following:
canapés Selection of 5 7.50 Selection of 4 6.00 Selection of 3 4.50 Please make your selection from the following: Smoked haddock rarebit with watercress mayonnaise dip Mini spinach & coriander pakoras
More informationCHRISTMAS PARTY CHRISTMAS PARTY LUNCH MENU DINNER MENU. Available in The Upper Deck PER PERSON MONDAY THURSDAY 33 PER PERSON FRIDAY & SATURDAY
RESTAURANT DINING CHRISTMAS PARTY LUNCH CHRISTMAS PARTY DINNER 25 PER PERSON MONDAY THURSDAY 29.50 PER PERSON FRIDAY & SATURDAY 29.50 PER PERSON MONDAY THURSDAY 33 PER PERSON FRIDAY & SATURDAY Creamed
More informationCATHEDRAL PACKAGE. Exclusive use of the Cathedral Ballroom and the Viewing Gallery with private bar. Red carpet on arrival.
OUR WEDDING VENUE CATHEDRAL PACKAGE Exclusive use of the Cathedral Ballroom and the Viewing Gallery with private bar Red carpet on arrival Arrival drink White table linen and napkins Master of ceremonies
More informationCanapés. Anchovy, puff pastry, Parmesan twists
Here at Kenton Hall Estate we are delighted to provide bespoke wedding catering in partnership with Chef Peter Harrison. All of our menus are put together using the finest quality and seasonal ingredients
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 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 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 informationCaesar Salad Smoked Chicken, Crispy Bacon, Rocket & Cos, Sourdough Croutons, Parmesan, Caesar Dressing
Starters Caesar Salad Smoked Chicken, Crispy Bacon, Rocket & Cos, Sourdough Croutons, Parmesan, Caesar Dressing Roast Salmon Pavé Fennel, Broad Bean & Watercress Salad, Crispy Capers, Lemon Gel Caprese
More informationStarters. Wild Mushroom & Asparagus Tart Creamy Blue Cheese Sauce, Balsamic Oil, Lambs Lettuce
Starters Wild Mushroom & Asparagus Tart Creamy Blue Cheese Sauce, Balsamic Oil, Lambs Lettuce Classical Caesar Salad Baby Gem Leaves, Ciabatta Crouton, Bacon, Lardons & Creamy Garlic dressing Add Cajun
More informationSpecial Events & Banqueting
Special Events & Banqueting Arrival Drinks Pink Champagne Kir Royale Crème de Cassis topped with Champagne Bucks Fizz Mulled Wine Pimms and Lemonade House Champagne Prosecco 6.00 Canapés Prawn, Chorizo
More informationYour Perfect Day Package
Your Perfect Day Package Package Prices Your Perfect Day Package includes 50 day and evening guests. Additional day guests are charged at the rates below. Charges for evening guests will be based on your
More informationT: E: W:
PRIVATE HIRE CONTENTS The Venue 4 CATERING The Hog 5 The Whole Hog 5 Barbecue Grill 5 Aldwick Finger Buffet 6 Bowl Food 7 2 - Course Buffet 8 Banquet Menu 1 9 Banquet Menu 2 10 Floor Plan & Capacity 11
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 informationMain Menus. There is a minimum requirement of 75 guests for your sit-down meal on Saturdays in April to September and December.
Main Menus You are welcome to mix & match across different menus to create the one perfect menu for your event please do ask for our advice or a quotation. Alternatively, we are delighted to design a bespoke
More informationSpring/Summer Wedding Breakfast Menus
Spring/Summer Wedding Breakfast Menus Vegetarian Goats cheese, spinach and nutmeg arancini Cheddar and chive beignets Asparagus and stilton bruschetta Spicy fried quails egg Roast gnocchi, sundried tomato
More informationSutton Hall. ~ Saturday 15th December 2018 ~ While You Wait
Sutton Hall ~ Saturday 15th December 2018 ~ While You Wait Aperol Spritz Aperol, prosecco. Delightful! 7.50 Classic Kir Royale Creme de cassis topped with prosecco. 6.95 Starters, Nibbles and Things to
More information@DOR_Guernsey CAMBRIDGE PARK, ST PETER PORT, GUERNSEY, GY1 1UY T: +44 (0)
Christmas Party Menu 35.00 per person Minestrone soup Timbale of parsleyed ham hock sauce gribiche and granary toast Smoked Scottish salmon and crème fraîche terrine Chargrilled halloumi (v) roasted vegetable
More information