COLLINS MENU SELECTION
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1 COLLINS MENU SELECTION
2 HOT BUFFET OPTION ONE 17 PER GUEST Fish Pie with King Prawns & Scalloped Potato Topping Bistro Chicken with Orange & Ceps Creamy Spring Onion Mash Fennel & Roast Tomato Lasagne Buttered Peas & Beans with Little Gem & Mint Roasted Roots Pear, Plum & Blackberry Strudel Vanilla Poached Fruits- Heather Honey Madeleines OPTION TWO PER GUEST Beef in Red Wine with Shallots and Mushrooms Salmon & Fennel Rosti Lentil Moussaka with Ricotta Stuffed Tomatoes with Ratatouille Boulangere Potatoes Creamed Leeks Lemon & Rosemary Posset with Seasonal Fruits Chocolate & Mascarpone Roulade OPTION THREE 22 PER GUEST King Prawns, Scallops & Squid with Tomato & Feta Turkey & Courgette Meatballs with Spring Onion & Cumin Aubergine Gateau with Cherry Tomatoes, Basil & Parmesan Roast Potatoes with Rosemary Herb Cous-Cous Broad Beans & Fine Green Beans in Garlic Cream Sauce Parmesan Bread Pudding Cherry Clafoutis Rich Chocolate Mousse Torte-Chantilly Cream OPTION FOUR 25 PER GUEST Rare Roast Sirloin of Beef-Rocket & Horseradish Crème Fraiche Roast Stuffed Smoked Salmon with Fennel & Dill Spinach, Feta & Herb Filo Pie Gratin Turnip Dauphinoise Sauteed Potatoes with Garlic Steamed Broccoli, Peas & Beans Buttered Bay & Thyme Carrots Chocolate & Hazelnut Meringue Gateau Blueberry Jelly with Lavender Cream Pomegranate & Rosewater Pavlova
3 HOT BUFFET ALTERNATIVES / EXTRAS PRICES WILL VARY Dauphinoise Potatoes Monkfish & Bacon Chaudree King Prawns with Ginger, Lime & Spring Onion Rare Roast Fillet of Beef with Mustard & Watercress Sauce Slow Cooked Pork with Sweet Potato & Orange Moroccan Lamb Tagine Salmon En Croute with Watercress, Lemon & Tarragon Butter Black Bean Chilli with Avocado Salsa Celeriac, Sweet Potato & Tomato Bake Thai Monkfish Curry Fennel & Dolcelatte Gratin Wilted Chicory with Melted Taleggio Baked Stuffed Peppers with Orzo Leek, Onion & Apple Gratin Fragrant Basmati Rice Potato & Mushroom Torte Braised Venison Casserole with Parmesan Polenta Passion Fruit Crème Brulee-Passion Fruit Jelly Forest Fruits Jelly with Buttermilk Canterbury Tart Blueberry Clafoutis Seville Orange Marmalade Tart Paris Brest Ginger Cheesecake Chocolate & Hazelnut Risotto Tarte Tatin-Popcorn Ice Cream Panettone & Chocolate Bread Pudding English & French Cheeses
4 COLD BUFFET OPTION ONE 15 PER GUEST Onion, Sage & Ricotta Tart Roasted Salmon Fillet with Parmesan Herb Crust Coronation Chicken New Potatoes with Mustard Dressing Tomato Salad with Herbs Roasted Butternut Squash, Feta & Red Onion Salad Selection of Breads Chocolate, Orange & Almond Cake Poached Oranges in Cointreau OPTION TWO 18 PER GUEST Honey Roasted Ham Fruity Red Salad Smoked Salmon, Mascarpone & Leek Tart Cous Cous with Apricots, Herbs & Roasted Peppers Apple,Celery & Little Gem Salad with Feta & Lemon Dressing Potato Salad with Parsley Pesto Goats Cheese, Potato & Rosemary Flat Bread Fresh Fruit Pavlova Chocolate Profiteroles OPTION THREE 22 PER GUEST Cold Roast Sirloin of Beef-Horseradish Cream Seafood, Fennel & Lime Salad Salmon Fillet with Red Pepper Salsa Bulghar Wheat Pilaf Roast Sweet Potato Salad-Maple Dressing French Beans & Mange Tout with Orange Dressing Butterbeans with Sweet Chilli Sauce & Herbs Selection of Breads Pear & Chocolate Tart-Crème Fraiche Red Berry Fruits Steeped in Wine, Basil & Mint OPTION FOUR 25 PER GUEST Cold Roast Fillet of Beef with 3 Sauces-Smoky Tomato, Rocket & Horseradish, Watercress & Mustard Roasted Salmon Fillet with Avocado & Mango Salsa King Prawns in Garlic, Lime & Ginger Roasted Red Pepper Tart Green Bean & Asparagus Salad-Mustard Seeds & Tarragon Royal Potato Salad Beetroot, Feta & Rocket Salad Quinoa, Herb & Pomegranate Salad Baked Lemon Cheesecake-Blackberry Compote Chocolate & Orange Mousse Cake with Kumquats
5 COLD BUFFET ALTERNATIVES / EXTRAS PRICES WILL VARY Honey Roast Ham with Orange & Ginger Salmon Fillet with Avocado & Crème Fraiche Sauce Chicken with Lemon, Grapes & Crème Fraiche Duck Salad with Thai Flavours Seafood Platter Marinated Turkey Breast with Coriander & Cumin Roasted Peppers with Pecorino Roasted Aubergine with Pomegranate, Pine Nuts & Basil Provencal Tart Lentil, Rice & Noodle Salad-Spicy Tomato Sauce Stuffed Portobello Mushrooms with Basil, Mascarpone & Garlic Red Rice with Quinoa, Apricots & Pistachio Roast Sweet Potato with Lemongrass Soured Cream Butternut Squash,Pine Nut, Pomegranate, Feta & Mint salad White Chocolate & Baileys Cheesecake Lemon Tart Summer Fruit Trifle. Chocolate Mousse Cake Fresh Fruit Platter Raspberry Meringue Roulade Tiramisu Gateau Orange & Passionfruit Tart Lemon Posset with fresh Raspberries Roasted Nectarines with Mascarpone & Blackcurrants Coconut, Syrup & Lime Tart Chocolate Profiteroles English & French Cheeses
6 DINNER PARTY OPTION ONE 21 PER GUEST Leek & Courgette Soup Breast of Chicken with Tarragon Cream Sauce Sauteed Potatoes Baked Lemon Cheesecake- Berry Fruit Compote Coffee & Chocolates OPTION TWO 24 PER GUEST Pancetta, Pear and Dolcelatte Salad-Honey & Mustard Dressing Roast Cod on Spring Onion Mash-Avruga Butter Sauce Soft Pavlova with Poached Seasonal Fruits Coffee & Chocolates OPTION THREE 28 PER GUEST Confit of Trout with Sauce Mousseline Roast Rump of Lamb with Rosemary Juices-Boulangere PotatoesAnd Ratatouille Vegetables Hazelnut & Chocolate Meringue Gateau Coffee & Chocolates OPTION THREE 33 PER GUEST Seared Scallops with Crispy Prosciutto, Roast Tomatoes & White Bean Puree Fillet of Beef with Gratin of Wild Mushrooms-Dauphinoise Potatoes & Roasted Roots Elderflower Panna Cotta with Mango & Passion Fruit Coulis Coffee & Chocolates
7 DINNER PARTY ALTERNATIVES / EXTRAS PRICES WILL VARY STARTERS Fennel Soup with Chorizo Oil Chicken Goujons with Lemon & Sumac Crumb & Yoghurt Dressing Curried Crab & Watermelon Salad Smoked Venison Terrine Pork & Herb Terrine-Beetroot Chutney Pan Fried Scallops with Cauliflower Puree Curry Oil Twice Baked Cheese & Chive Souffle-Parmesan Cream Lobster Thermidor Fennel, Orange, Feta and Olive Salad-Grain Mustard Dressing Pigeon Salad with Puy Lentils-Crispy Parsnips Potted Duck Rillettes with Sourdough Toast & Gherkins Spinach & White Bean Terrine-Melba Toast Baked Figs with Blue Cheese & Parma Ham-Balsamic Dressing Smoked Chicken Caesar Salad Balsamic Onion & Goats Cheese Tart Fresh Pea & Mint Soup Plum Tomato, Basil & Olive Oil Soup Smoked Haddock Mousseline-Prawn Hollandaise Pan Fried Scallops with Puy Lentils-Tomato & Herb Dressing Hot Smoked Salmon Salad with Avocado & Mango Salsa Chargrilled Asparagus, Poached Duck Egg & Parmesan Langoustine Salad with Hot Garlic Butter Baked Hake on Celeriac Puree-Red Wine Sauce & Crispy Parma Ham Jerusalem Artichoke Risotto with Seared Scallops Herb Crusted Cod on Spring Onion Mash-Anuga Butter Sauce Roasted Haunch of Venison with Raisins,Black Pepper & Brandy Fillet of Sea-Bass on Provencal Lentils Leek,Celery & Roquefort Strudel Fillet of Salmon with Spinach & Parmesan Crust Pan Roasted Pork Tenderloin with Prunes & Apple-Cider Sauce Fillet of Beef with Café De Paris Butter Breast of Chicken with Tarragon Cream Pan Fried Duck Breast with Raspberries Roast Fillet of Beef with Shallot, Peppercorn & Brandy Sauce Roasted Cod with Herb Crust Butter Sauce Loin of Venison with Chocolate & Game Sauce Fillet of Halibut with Lemon, Capers & Rosemary Pan Roasted Pork Tenderloin with Prunes & Apple-Cider Sauce Confit of Duck on Braised Red Cabbage Fillet of Beef with Wasabi Pea Butter Rack of Lamb with Provencal Crust Chicken Cordon Vert in Scrumpy Sauce Lasagne of Wild Mushrooms, Asparagus & Chervil Roast Grouse with Bread Sauce
8 DINNER PARTY ALTERNATIVES / EXTRAS PRICES WILL VARY SIDES Grated Courgettes with Butter & Lime Minted Peas & Beans with Little Gem Celeriac & Potato Dauphinoise Braised Red Cabbage with Honey & Caraway Seeds Butternut Squash Puree with Grain Mustard Roast Potatoes with Garlic & Thyme Fondant Potatoes Wilted Greens Baked Hake on Celeriac Puree-Red Wine Sauce & Crispy Parma Ham Rhubarb& Custard Souffles Lapsang Souchong & Green Mint Ice Cream Chocolate Tasting Plate Arborio Rice Creams with Apricot Compote Coconut, Syrup & Lime Tart-Crème Fraiche Clafoutis of Blueberries Tiramisu Gateau Crème Fraiche Mousse with Caramel Poached Pears Sticky Gingerbread Puddings with Ginger Wine Sauce Honey Roasted Fig & Almond Tart-Fig Ice Cream Ginger Parfait with Spiced Apples & Fruit Puree Chocolate Mousse Cake French & English Cheeses-Biscuits & Fruit Puffed Pears with Stilton Strawberry, Basil & Red Fruit Trifle Lavender Meringues with White Chocolate Cream Baked Lemon Cheesecake-Berry Fruit Compote Lemon Tart Passion Fruit Crème Brulee Passion Fruit Jeliies Summer Fruit Terrine-Mascarpone Cream Baked Peaches with Lemon Verbena Ice Cream & Raspberries Cherry Pithivier-Chantilly Cream Apple & Almond Puddings-Crème Anglaise White Chocolate & Baileys Cheesecake Sticky Toffee Puddings with Butterscotch Sauce Rosewater Milk Jellies Butterscotch Rice with Pears
9 GET IN TOUCH If you'd like to say hello or have any questions, please get in touch using the following details: Tel: Web:
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OUR PHILOSOPHY Our House Chef has created this combination of courses being conscious of them being complementary to each other, based on locally sourced seasonal produce, and those items which we produce
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 informationMenus The key ingredient to a great event TM. T: /
Menus 2016... Creating a party is something we thrive on at Milsom Catering, and whatever the occasion, we have plenty of great ideas, so do come and talk to us. We really can turn our hand to all kinds
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 informationDine- in menus by Liz Fairburn
Dine- in menus by Liz Fairburn Menu 1 Warm salad of scallops with bacon (chicken or a vegetarian alternative) Herb coated rack of lamb or salmon, served with a red wine and redcurrant sauce Baby roast
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 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 informationSelector A 3 courses for 22 per person Selector A - Starter selection. Selector A 3 courses for 22 per person Selector A Main course selection
Selector A 3 courses for 22 per person Selector A - Starter selection VEGETABLE SOUP A Clear Vegetable Soup with Brunoise of Vegetables and topped with Crispy Herb Sippets PLUM TOMATO SOUP Ripened Italian
More informationBanqueting Menu THE GROVE
THE GROVE Banqueting Menu OPTION 1 72 PER PERSON PLEASE SELECT THE SAME STARTER, MAIN COURSE AND DESSERT FOR YOUR ENTIRE PARTY TOGETHER WITH A VEGETARIAN OPTION. STARTERS Cured salmon mi-cuit with dill
More informationSomething light. Canapé Selection. Bowl Food. Nibbles each or 13.50pp for a choice of six
Something light Bowl Food 6.95 per bowl Recommended 3 bowls per person Mini fish and chips Mini sausage and mash Thai Green Curry and Rice Crispy Duck Leg with a Sweet Chilli Sauce Mini haggis and tatties
More informationLOVE PACKAGE. Bar extension. Late night garlic cheese chips for hotel residents 68.00
LOVE PACKAGE Sparkling wine with a choice of seasonal punch or mulled wine arrival reception or our cocktail of the week Tea or coffee, homemade cookies, mini scones, and a choice of three canapés with
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Sample Menus Costings Canapés start at 10 per person based on 4 canapés per guest Attractively plattered and served by our staff. Additional canapés are 2 each. Cold buffet menus start at 20 per person
More informationAround The World Buffet
Around The World Buffet American Selection Southern Fried tender Chicken BBQ Pork Ribs Mediterranean Selection Homemade Beef Lasagne Paella Asian Selection Prawn Curry Beef Teriayke Buffet Selection Couscous
More informationTHE LANESBOROUGH WINTER MENU
COLD STARTERS Half smoked gravadlax croustillant 23 fennel, tomatoes and capers Ballotine of foie gras 25 smoked salt, autumn berry jelly Asparagus, artichoke & green bean salad (v) hazelnuts, truffle
More informationMonday Tuesday Wednesday Thursday Friday
Week One Lentil and Potato Cake With Harissa Tomato Sauce Mixed salad Merguez Sausage Casserole Lemon and Herb Cous Cous Savoy Cabbage (Dairy Free) Roast Beef with Olive and Herb Gremolata Roast Tomato
More informationMini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise
Canapés Hot Canapés Mini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise Vegetarian spring rolls with sweet chilli dipping sauce (DF, V, Vg) Chicken katsu lollipop with curry
More informationDISHES AND THEIR ALLERGEN CONTENT KINGFISHER CATERERS APRIL 2015
AND THEIR ALLERGEN CONTENT KINGFISHER CATERERS APRIL 2015 CANAPES CRISPY PORK BELLY, BRAMLEY QUAILS EGG BENEDICT SPANISH TORTILLA HOISIN DUCK HAM HOCK TERRINE MINI YORKIE PUD, BEEF FILLET STEAK AND CHIPS
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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
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 informationWedding Menus. Bespoke Menu. Canapé Selection
Wedding Menus Our wedding menus are priced at 45.00 per person. All menus include coffee and chocolate truffles We would ask that you to select one set menu for all your guests. Dietary requirements will
More informationhas never been better
has never been better CHRISTMAS CELEBRATIONS Christmas Brochure 2018 PRIVATE CHRISTMAS PARTIES CHRISTMAS DAY LUNCH CHRISTMAS DAY DINNER CHRISTMAS JOINER PARTY NEW YEARS EVE STARTERS MAIN COURSES DESSERTS
More informationCHRISTMAS PARTY CHRISTMAS PARTY LUNCH MENU DINNER MENU. Available in The Jetty 29 PER PERSON. Available in The Jetty 25 PER PERSON
RESTAURANT DINING CHRISTMAS PARTY LUNCH MENU CHRISTMAS PARTY DINNER MENU 25 PER PERSON 29 PER PERSON Creamed Winter Vegetable Soup Roasted Chestnuts Creamed Winter Vegetable Soup Roasted Chestnuts Game
More informationOwenahincha Package. Third Course Choice of two main courses. Arrival Reception. First Course Choice of two starters. Fourth Course Dessert
Wedding Packages Owenahincha Package Price 55 per person Price 50 per person Sunday to Thursday except Bank Holidays Arrival Reception Tea/coffee with home baked sweet treats followed by a sumptuous five
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 informationCAESAR SALAD (V) ROMAINE LETTUCE, CROUTONS, HORSERADISH CREAM per person for selection of 4. Mini Meal Selection
EVENT MENUS 2017 Standing Options Perfect to accompany drinks and mingling Standing Menu Minimum of 10 people Choose 4 items for 12 per person or selection of all items for 17 per person GRILLED HALLOUMI
More informationSpring & Summer Dinner Collection 2014
DINNER COLLECTION Usually selected for more formal occasions or celebrations. Dinner can be served in three or more courses, and courses are often chosen to complement each serving. Spring & Summer Dinner
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
More informationAUTUMN - WINTER MENUS SEPTEMBER 2018 APRIL 2019
AUTUMN - WINTER MENUS SEPTEMBER 2018 APRIL 2019 All menu prices are based on a minimum of 100 guests and service of the meal being completed by 9.30pm For parties of fewer persons: Dinners between 50 100
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Sample Wedding/Sit Down Meal Menus *Please ask for our Separate Wedding Brochure for More Info, Menu Examples & Example Quote* Please Note: This is just a small selection of choices available everything
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