SELWYN COLLEGE Sample Menus

Transcription

1 SELWYN COLLEGE Sample Menus

2 Canapés Please choose 4 items from the selection below: Smoked Salmon Blinis (Locally Smoked Salmon Served on a Russian Pancake) Tomato & Lincolnshire Poacher Brushetta Chicken Liver Parfait Tartlet with Red Onion Chutney Sweet Chilli King Prawns Polenta Cake with Goats Cheese Bouille Coronation Chicken Barquett Crayfish & Smoked Paprika Mayonnaise with Baby Gem Lettuce Sweet Bell Peppers with Feta Cheese Cream Cheese & Cranberry Tartlet Kalamata Olive & Goats Cheese Tartlet Prosciutto Wrapped Figs Devilled Eggs

3 Fresh Homemade Soups Asparagus Soup with Poached Quail Egg and Pancetta Crisp Roasted Tomato Soup with a Basil Puree & Olive Croutons Olde English Summer Soup Chilled Cucumber Soup with Ribbons of Smoked Salmon Velonte of Mushrooms & Leeks with Chervil

4 Hors d Oeuvres Smoked Salmon and Chive Fishcakes Served with Rocket Salad & Salsa Verde Chicken & Ham Terrine Served with a Sticky Pickle & Malted Wheat Toasts Asparagus with Serrano Ham & Hollandaise Sauce Beetroot Risotto with Grilled Halloumi and Oregano Potato & Leek Terrine Served with Pickled Mushrooms & Goats Cheese Beignets

5 Fish Paupiette of Lemon Sole A Boneless Fillet of Lemon Sole Stuffed with Locally Smoked Salmon & Spinach Served with a White Wine Sauce Herb Crusted Cod Fillet Served With a Mixed Leaf Salad and a Red Pepper & Vermouth Sauce Seabass Fillet with Sauce Vierge Filo Croustade of Smoked Trout A Light Filo Pastry Case With a Filling of Rocket, Olive & Tomato Salad Topped off with a Smoked Trout Fillet and a Drizzle of Lemon Oil Poached Seatrout with a Lemon Sabayon Served with Fresh Crushed Peas & Herbs

6 Main Courses Suffolk Venison Fillet ( 3 Supplement) Roast Loin of Venison Fillet Served with a Mushroom Pie and Shallot Puree East Anglian Roast Fillet of Beef Served with Potato Rosti, New Season Asparagus & Cabernet Jus Corn Fed Chicken Supreme Sautéed with White Wine, Tarragon & Crème Fraiche Pork Fillet Wellington Pork Fillet Topped with a Duxelle of Mushroom & Chicken Liver Pate Encased in Light Puff Pastry Herb-Crusted Lamb Loin Served With Aubergine & Goats Cheese Timbale All of our main course dishes are served with seasonal potatoes & vegetables

7 Sweets Lemon Meringue Parfait with Basil Vinaigrette Selwyn Whim Wham (Mixed Summer Berries) Apple Flan with Vanilla Bean Ice-Cream Rich Chocolate Torte Served With Crème Fraiche & Raspberries Caramel Panna Cotta Served With Gingerbread & Orange Summer Pudding Served With Clotted Cream

8 Cheese & Dessert Cheese Choice of: English & Continental Stilton, Brie & Cheddar Or East Anglian Norfolk Dapple, White Lady & Binham Blue Both Served with Celery, Grapes & Cheese Biscuits Dessert Fruit Platter Extras At an Additional Cost: Fig Ball Quince Jelly Vegetarian Alternatives (V)

9 Hor d Oeuvres or Fish Course Alternatives Beetroot Risotto Artichoke & Mushroom Tart Antipasti of Mediterranean Vegetables & Olives Asparagus, Parmesan & Hollandaise Sauce Main Course Alternatives Herb Roulade with Sunblushed Tomatoes & Red Lentils Onion Tart with Poached Egg Frittata of Courgette & Confit of Tomato Roasted Aubergine Stuffed with Butternut Squash & Mixed Spices All of our main course dishes are served with seasonal potatoes & vegetables