Autumn/Winter Buffet and day delegate packages for CONFERENCES. ISO 9001 RCP_Conference Menu_AutumnWinter_2017_V
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1 Autumn/Winter 2017 Buffet and day delegate packages for CONFERENCES ISO 9001 RCP_Conference Menu_AutumnWinter_2017_V
2 Autumn/Winter 2017 Buffet and day delegate packages for conferences CONTENTS The following sample menus are created with seasonal ingredients in mind, reflecting the RCP s commitment to sourcing local/uk produce as much as possible. Day delegate packages 5 Hot fork buffet menus 6 All-time favourites selector 8 Build your own cold fork buffet 9 Premium seated buffets 10 Premium buffets barbecues 12 Refreshment break supplements 15 Breakfasts and supplements 13 Tariff 15
3 CONFERENCES Introduction and guest care DAY DELEGATE PACKAGES Buffet menus form part of the day delegate package. These menus may also be ordered as stand-alone buffets; see the Day delegate food and beverage packages following and the tariff at the end of this menu set. BEVERAGES The following items are served automatically and are included in the price of stand-alone buffets as well as the day delegate package menus: Ethically-sourced filter and decaffeinated coffees Herbal, fruit and black tea infusions ADDITIONAL DISHES Additional dishes may be ordered as a supplement to any of the existing menus. Suggestions are made at the end of each section under the heading All-time favourites selector. SEATED BUFFETS Should you require a seated buffet as part of your day delegate package, a supplementary seating charge of 5 per person will apply. GENERAL INFORMATION AND GUEST CARE These menus are designed for more than 25 people; smaller numbers may be catered for by other menu types or by arrangement. Please discuss your needs with your account manager. If you have delegates with food allergies or special dietary needs, please advise your account manager and ask your guest to highlight the fact on the day. Ingredients such as nuts will be highlighted on the display menus, but this does not mean that all other dishes exclude such ingredients. These dishes are suitable for vegetarian diets. Other diets may be catered for by arrangement. All prices are quoted per person and exclude VAT.
4 Autumn/Winter 2017 Buffet and day delegate packages for conferences Food is all about our surroundings, London and its suburbs are full of artesian cheese makers, bakers and brewers. Local farms form co-operatives to supply the London food scene with the freshest local ingredients and our farms supply us with the best free-living meat and poultry. We aim to source all our ingredients as best we can within 100 miles from London making use of green suppliers to create an original fresh and modern menu. Our eggs are always free-range and all our ingredients are ethically sourced and sustainable. Dean Robinson Executive Head Chef
5 DAY DELEGATE FOOD AND BEVERAGE PACKAGE MORNING ARRIVAL AND REGISTRATION Italian-roast coffee and decaffeinated blends Popular biscuit assortment Cut fruit platter Warm finger pastries MID-MORNING BREAK Premium ethically-sourced filter coffee and decaffeinated blends Popular biscuit assortment Granary bars Fruit basket LUNCH Hot or cold multi-choice fork buffet, including: Two main courses with suitable accompaniments: Salads and/or vegetables A choice of desserts British artisan and farmhouse cheeses Premium ethically-sourced filter coffee and decaffeinated blends AFTERNOON BREAK Premium ethically-sourced filter coffee and decaffeinated blends Afternoon teacake selection replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 5
6 HOT FORK BUFFET MENUS You may exchange any of the dishes with another menu s dish or from the All-time favourites selector on page 10. Please note that it is our policy to always offer guests one main course suitable for vegetarian diets and that we may need to change a menu s carbohydrate, seasonal vegetables or salads to complement your choice of main dishes. Please ask if you require verification. THOMAS WITHERLEY BUFFET GEORGE ROGERS BUFFET WALTER CHARLETON BUFFET Slow-cooked brisket of beef, Camden ale herb sauce, caramelised baby onions Roasted root vegetable pie, butter beans, vine tomatoes, pistachios Roast sweet potatoes Seasonal vegetables Bramley apple and oat tart with fresh cream Exotic fruit salad Oak smoked pulled pork, barbecue and herb jus Pearl barley and butternut risotto, roasted baby beets Bubble and squeak Seasonal vegetables Banoffee cheesecake Exotic fruit salad Slow-roasted shoulder of lamb, harrissa rub, fresh coriander Chick pea and olive tagine, spinach and apricots Buck wheat, torn fire-roasted peppers Seasonal vegetables Plum and rolled oat crumble with fresh cream Exotic fruit salad replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 6
7 HOT FORK BUFFET MENUS You may exchange any of the dishes with another menu s dish or from the All-time favourites selector on page 10. Please note that it is our policy to always offer guests one main course suitable for vegetarian diets and that we may need to change a menu s carbohydrate, seasonal vegetables or salads to complement your choice of main dishes. Please ask if you require verification. THOMAS BURWELL BUFFET JOHN LAWSON BUFFET SAMUEL COLLINS BUFFET Hand-diced seasoned chicken, garden herb sauce Chinese style vegetable curry Steamed brown rice Seasonal vegetables Raspberry and white chocolate gateaux Exotic fruit salad Steamed fillet of salmon, cherry tomatoes, spinach, dill-scented sauce Wholemeal penne, leeks, kale, British herb pesto Steamed new potatoes, parsley Seasonal vegetables Lemon and Blueberry Bakewell Tart Exotic fruit salad Diced chicken, mushrooms, spinach and tarragon, white wine broth Roast vegetable crumble, beans, tomatoes and herb crust Steamed minted potatoes Seasonal vegetables Baked blueberry cheesecake Exotic fruit salad replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 7
8 ALL-TIME FAVOURITES SELECTOR Please note that it is our policy to always offer guests one main course suitable for vegetarian diets and that we may need to change a menu s carbohydrate, seasonal vegetables or salads to complement your choice of main dishes. Please ask if you require verification. Any additional main course dishes are charged at 7. MEAT DISHES FROM THE SLOW COOKER/HOT SMOKER Low and slow-cooked haunch of venison, dry berry rub, thyme jus* RCP-salted silverside of beef, slow-cooked, bone marrow jus Diced chicken, broccoli, peppers and butterbeans,white wine cream sauce Shepherd s pie, minted gravy, mashed sweet potato FISH Billingsgate fish casserole, potato dumplings Grilled sea bass fillet, basil and heritage tomatoes* Smoked haddock and cod fish cake, wilted spinach, cheese sauce Roasted salmon fillet, herbs and quinoa VEGETARIAN Field mushroom stroganoff, cornichons, red onions, sour cream Wholemeal pasta lasagne, Quorn mince Vegetable cottage pie, sweet potato mash Grilled vegetable moussaka, feta cheese, fresh herbs *Dishes marked with an asterisk carry a supplement of 3. All prices are quoted per person and exclude VAT. replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 8
9 BUILD YOUR OWN COLD FORK BUFFET Please note that it is our policy to always offer guests one main course suitable for vegetarian diets and that we may need to change a menu s carbohydrate, seasonal vegetables or salads to complement your choice of main dishes. Please ask if you require verification. PLEASE CHOOSE A MEAT OR FISH DISH: PLEASE CHOOSE A VEGETARIAN DISH: ALL ACCOMPANIED WITH: Hot-smoked free range boneless chicken thighs with orange and chilli dressing Slow-smoked brisket of Sussex steer cooked for 24 hours, coated in our RCP house rub, sliced, and served with coleslaw Slow-cooked shoulder of Gloucester Old Spot pork, cooked over hickory and cherry wood, pulled, and served with a red cabbage and apple slaw Slow-smoked shoulder of salt-marsh lamb, coated in our North-African-inspired house rub, shredded, and served with preserved lemons Cajun-rubbed char-grilled salmon steak with minted cucumber salsa Char-grilled pesto coated salmon steak with basil crème fraîche Artichoke heart, green olive and roasted tomato quiche with truffle coleslaw Mixed bean, carrot, pea and broccoli terrine with grape and fennel chutney British vegetable quiche: Spring onions, broccoli and peas, set with a free-range egg custard, finished with Lancashire Tasty cheese Spring vegetable wellington, asparagus, broad beans and butter beans, combined with blue cheese and pistachios, and wrapped in puff pastry Steamed new potato salad, capers, parsley and olive oil Mixed leaf and torn bell pepper salad Brown rice, mustard and hazelnut salad House coleslaw Strawberry tart with oat sprinkle and fresh cream Or any dessert from pages 7, 8 or 9 Exotic fruit salad replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 9
10 PREMIUM SEATED BUFFETS CHARLES GOODALL BUFFET WILLIAM DAWES BUFFET JOHN BATEMAN BUFFET TO START WITH... Individually set smoked salmon terrine, college cured and smoked with toasted rye bread BUFFET MAIN COURSES hour, slow-cooked and smoked brisket of red Hereford steer, roasted garlic potato purée and a sautés of spring greens and heritage carrots Spinach and potato gnocchi artichokes, roasted baby marrows, olives and tomato sauce finished with Mull cheddar Jacketed new potatoes with sea salt Season s best vegetables Summer berry tartlet and Chantilly cream or exotic fruit salad TO START WITH... Potted Gloucester Old Spot gammon, chilli flecked pineapple, mustard dressing and toasted ciabatta BUFFET MAIN COURSES... Grilled fillet of sea bass, lemon pepper butter, blistered vine tomatoes and parsley Spring vegetable risotto, finished with Garstang white cheese and topped with shaved Tasty Lancashire Warm Jersey potato salad Season s best vegetables Lemon and blueberry tart and Cornish cream or exotic fruit salad TO START WITH... Smoked in-shore mackerel roasted beetroot and fresh horseradish BUFFET MAIN COURSES... Thai baked spiced ocean trout, roasted chilli baby marrows, lime and coriander salsa and tempura of green onions Cheese curd and spinach tortellini with basil and caper passata, finished with shaved Berkswell ewes milk cheese Steamed Cornish potatoes, virgin oil and cracked pepper Season s best vegetables Tiramisu with double cream or exotic fruit salad replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 10
11 PREMIUM SEATED BUFFETS HANS SLOANE BUFFET TO START WITH... London-smoked Orkney salmon terrine, ciabatta croute and lemon dressed leaves BUFFET MAIN COURSES... Pan-roasted breast of free-range Creedy Carver chicken with chive and grain mustard sauce, red peppers and garden peas Leek and tarragon sausages with broad beans, fennel and herb broth Braised whole-grain rice Season s best vegetables Chocolate truffle torte and fresh cream or exotic fruit salad THOMAS PELLETT BUFFET TO START WITH... Free-range chicken, apricot and pistachio terrine, peppery leaves and red onion chutney BUFFET MAIN COURSES... Roasted rare breed lamb rump, middle-eastern-spiced with baby marrows and halloumi gratin Roasted vegetable crumble with Kent grown vegetables, new season tomatoes and toasted herb crumbs Cumin, star anise and coriander-scented couscous Season s best vegetables Mereworth strawberry meringue and fresh cream or exotic fruit salad replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 11
12 BARBECUES MEAT MAIN COURSE SELECTOR VEGETARIAN DISH, SALADS AND DESSERT SELECTOR BUTCHERS BLOCK CUT (Please choose one) 4 per additional cut Hickory-smoked Plantation Farm pork belly Piri piri-spiced chicken thighs (boneless) Tottingworth Farm minted lamb cutlets Jerk Creedy Carver chicken thighs (boneless) HOMEMADE BURGERS (SERVED WITH A BRIOCHE BUN) (Please choose one) 4 per additional burger Seasoned pasture-reared beef Scottish venison with rosemary North African-spiced Kentish lamb Thai spiced Plantation Farm pork BRITISH BANGERS (SHAM FARM, ERIDGE, KENT) (Please choose one) 4 per additional sausage portion Cumberland herbed pork Lincolnshire pork and parsley Boerewors spicy beef and pork (South African style) Herbed lamb and mild chilli SKEWERS AND KEBABS (Please choose one) 4 per additional skewer Aged rump of Allowdale Hereford beef Free-range chicken with lemon, cardamom and garlic Eridge Estate lamb tikka and red onion Honey glazed rare-breed pork VEGETARIAN GRILLS (Please choose two) 3 per additional item Beanie patties with spicy minced vegetables Glamorgan sausages leek and tarragon Mediterranean-style vegetable kebabs Spiced falafel CARBOHYDRATES (Please choose one) 3 per additional carbohydrate New potatoes, rosemary and virgin oil Rice and peas Jacket potatoes, chive cream Bombay spiced potatoes Morroccan-style couscous Cape Malay-style rice turmeric, curry and dried fruits SALADS (Please choose four) 4 per additional salad Caesar salad Tuna Niçoise Carrot and orange salad Boiled eggs, chive mayonnaise and peppery leaves Kentish mixed leaves House-recipe coleslaw English goats cheese, beetroot and red onion salad DESSERTS (Please choose one) 4 per additional dessert Lemon meringue pie Summer pudding Mixed fruit flan Dark chocolate mousse Raspberry Eton Mess Apple crumble tart ACCOMPANIMENTS Selection of British farmhouse cheeses: Oatcakes and homemade chutney, fruit and vegetable crudités Fruit basket Seasonal and tropical fruits All prices are quoted per person and exclude VAT. replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 12
13 CONFERENCE REFRESHMENT BREAK SUPPLEMENTS HOT BEVERAGES per service 3.60 Speciality teas and ethically-sourced filter coffee served with a selection of biscuits PREMIUM BISCUIT SELECTIONS Thick chocolate biscuit assortment, premium granary selection, flapjacks, oatcakes or double choc-chip cookies HEALTH BARS Cereal, wholemeal granary or yoghurt bars add 60p add 60p MORNING BAKERY SELECTION: add 1.60 French pastry basket: croissants, brioche rolls, pain au chocolat or Danish pastries or assorted muffins WARM ROLLS add 4.50 British back bacon, Cumberland sausage or free-range fried egg leek and cheese AFTERNOON FARE add 1.60 Teacakes, fruit muffins, Scottish all-butter shortbread fingers, sweet pastries, Dundee fruit cake and macaroons Homemade scones with jam and Cornish cream add 3.00 FULL AFTERNOON TEA add Hand-crafted sandwich fingers, homemade scones with jam and Cornish cream, sweet pastries and afternoon teacakes FRUIT add 2.50 Whole fruit basket, cut fruit platter, seedless grapes or shelled nuts with dried exotic fruits FILTERED WATER Still and sparkling (750ml) per item 4.00 May also be ordered on a per person, per service basis with complimentary organic syrups and seedless grapes per person 1.20 FRUIT JUICES Orange, apple or cranberry juice (ltr) per item 5.00 Freshly squeezed juices (ltr) are also available per item CHILLED DAIRY PRODUCTS add 2.00 Smoothies or yoghurts (incl. low-fat and organic), or yoghurt sips or iced coffee or iced tea ICE CREAM TUBS add 3.00 Organic, low-fat, full cream or your choice of branded product SANDWICH FINGER ASSORTMENT add Hothouse cucumber and cracked pepper Free-range egg and cress London-smoked Orkney salmon Honey-roasted ham with Norfolk grain mustard replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 13
14 CONFERENCE, BREAKFASTS AND SUPPLEMENTS PLEASE CHOOSE ONE OF THE BELOW-LISTED MENUS ENGLISH BREAKFAST Pink grapefruit segments Cumberland sausages British back bacon rashers Pan-fried Kent grown mushrooms Grilled plum tomato Scrambled free-range eggs Chorley potato cakes Morning bakery (please choose two) (please choose two) CONTINENTAL BREAKFAST (please choose two) London-smoked and dry-cured British meats Farmhouse cheeses Mediterranean and tropical fruits Morning bakery (please choose two) (please choose two) HEALTHY BREAKFAST (please choose two) Muesli no added sugar (build your own) Greek yoghurt and honey Berries, melon and pineapple cubes Oatcakes, low-fat cottage cheese (please choose two) MAKE YOUR SELECTIONS FROM THE FOLLOWING MENU GROUPS MORNING BAKERY SELECTION Please choose two of the following: Croissants, brioche, pain au chocolat, potato cakes, crumpets, muffins, waffles, pancakes All served with a selection of: Seville marmalade, honey, maple syrup, whole-fruit and reduced-sugar conserves, butter and low-fat vegetable spread CHILLED BEVERAGES Please choose two of the following: Orange juice, apple juice, cranberry juice, grapefruit juice, assorted smoothies, iced coffee, iced tea (no sugar), yoghurt sips, low-fat yoghurt sips HOT BEVERAGES Please choose two of the following: Italian-roast filter coffee Fairtrade premium-blend filter coffee English breakfast tea Hot chocolate Instant decaffeinated coffee is also available... AND CHOOSE A SUPPLEMENT See tariff (pages 19) for prices WARM ROLLS British back bacon rashers Cumberland sausage Free-range fried egg Hand-carved, RCP cured and smoked bacon on London loaf (suitable for numbers over 50) CEREALS Breakfast cereals Porridge Oatmeal slices Cereal bars Muesli Health bars Served as appropriate, with whole or semi-skimmed milk, sugar, sweeteners, dried fruits, shelled nuts and seeds replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 14
15 TARIFF BUFFETS, CONFERENCE FOOD AND BEVERAGES FORK BUFFETS DELEGATES DELEGATES >50 DELEGATES LUNCH Hot fork n/a Cold fork Barbecues n/a SEATED BUFFETS DELEGATES DELEGATES >50 DELEGATES LUNCH Hot n/a Cold Premium Barbecues n/a DELEGATES DELEGATES >50 DELEGATES DINNER n/a n/a DELEGATES DELEGATES >50 DELEGATES DINNER n/a n/a n/a STANDING BREAKFASTS DELEGATES DELEGATES >50 DELEGATES English n/a n/a n/a Continental Healthy SEATED BREAKFASTS DELEGATES DELEGATES >50 DELEGATES English Continental Healthy BREAKFASTS SUPPLEMENTS PRICES PER PERSON PER ITEM Warm bacon rolls, etc 5.50 Cereals 1.50 Bakery selection 1.60 Breakfast/health bars 1.80 Chilled dairy products 2.00 Iced tea or coffee 2.00 REFRESHMENT BREAKS FRUIT, HERBAL AND SPECIALITY TEAS AND ETHICALLY-SOURCED FILTER COFFEE BLENDS SERVED WITH: Popular biscuit assortment 3.60 Thick chocolate biscuit assortment or premium granary selection 4.20 Flapjacks, oatcakes, double choc-chip cookies, cereal or health bars 4.20 French pastry basket: croissants, brioche rolls and pain au chocolat 5.20 Danish pastries or assorted muffins 5.20 Teacakes, fruit muffins, Scottish all-butter shortbread fingers 5.20 Sweet pastries, Dundee fruit cake or macaroons 5.20 Homemade scones with jam and Cornish cream 6.60 Sandwich finger assortment Full afternoon tea Please see the business menus for smaller meetings for parties of less than 25 people. Seated buffets will attract a 5 service charge per person. SUNDRY ITEMS PRICES PER PERSON PER ITEM DRINKS 750ml 4 litre 5 Squeezed fruit juice litre 14 Soft drinks 330ml 2 DAIRY Smoothies 2 Yoghurts & sips 2 Iced tea or coffee 2 Ice cream tubs 3 FRUIT Fruit skewers (2 per person) 2.50 Grapes, nuts, dried fruit 2.50 Whole fruit (2 pieces) 2.50 Cut fruits (per person) 2.50 All prices are quoted per person and exclude VAT. 15
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P E M B R O K E C O L L E G E C A M B R I D G E D i n i n g C o n t a c t : c a t e r i n g @ p e m. c a m. a c. u k o r s p e a k t o u s o n 0 1 2 2 3 7 6 4 5 6 1-2 Rooms for Hire Pembroke College offers
More informationWedding Sample Menus. Tailor made menus available on request.
Wedding Sample Menus Tailor made menus available on request www.whitsandbay-weddings.co.uk Canapés Chorizo stuffed with Sun Dried Tomato and Mozzarella Cornish Crab Cakes topped with a Lemon and Dill Mayonnaise
More informationOrder form Winter
oakhousefoods.co.uk Order form Winter 2018-19 1 2 3 Please fill in your details below and note down what you would like on the form. Give us the completed form on our next delivery, post it to us, or if
More informationUniversity Centre Hospitality Menu
University Centre Hospitality Menu The University Centre s catering and hospitality team is dedicated to providing you with successful events throughout the year for every occasion. From tea, coffee and
More informationTouchays Canapes TOUCHAYS
Touchays Canapes Cajun Chicken Fillet Wrap Smoked Salmon Blinis with Dill Crème Fraiche Mackerel Mousse served in a Mini Tartlet Crispy Chorizo and Cream Cheese Mini Savoury Scone Chicken Roulade en Croute
More informationenu ch m un cina l Cu
Cucina lunch menu Welcome to Cucina's lunchtime offerings We offer a wide selection of meals that can be enjoyed anytime throughout the day. Take a look through our set menus or get creative with our à
More informationP R I V AT E E V E N T M E N U S
PRIVATE EVENT MENUS Cold Canapés 4 items 13 per person Corneto of Smoked Salmon Scallop Tartare with Basil & Lime Rillette of Duck & Pork Sushi Roll with Pickled Ginger & Soya Sauce Smoked Salmon with
More informationHerb & Spice. Cold Fork Buffet Pack
Herb & Spice Cold Fork Buffet Pack Please feel free to mix and match from any of our menus to create a menu of your choice. All food is freshly prepared to order using ingredients of the highest quality.
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 informationNIGHTINGALE HOUSE SPRING MENUS - WEEK 1 09/03/ /04/ /05/ /03/ /04/ /05/2017 Monday. Sunday Lunch. Thursday.
06/03/2017 03/04/2017 01/05/2017 07/03/2017 04/04/2017 02/05/2017 08/03/2017 05/04/2017 03/05/2017 SPRING MENUS - WEEK 1 09/03/2017 06/04/2017 04/05/2017 10/03/2017 07/04/2017 05/05/2017 11/03/2017 08/04/2017
More informationDay Delegate Package 2. Day Delegate Package 3
Day Delegate Packages Day Delegate Package 1 35 per delegate plus VAT Room hire. Unlimited servings of tea, coffee and biscuits. Sandwich lunch served with crisps. Sweet option as dessert. Selection of
More informationSavoury & Sweet Finger Buffet Menu
Savoury & Sweet Finger Buffet Menu The following options are popular choices for day-time events. We will also be happy to discuss alternative suggestions with you, if you have a favourite dish. Once agreed
More informationMenu Selector Pre-reception. Popcorn station. R5.00 per person. Selection of flavoured salts and serving boxes included. Fresh Bread station
Menu Selector 2019 Pre-reception Popcorn station R35.00 per person Selection of flavoured salts and serving boxes included Fresh Bread station R80.00 per person Selection of breads, Jams, Pate, Chef s
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
More informationBanqueting Selector Menu for Formal Dinners per person
Banqueting Selector Menu for Formal Dinners 22.50 per person - 2017 Using fresh ingredients, our selection of exciting banqueting choices reflect modern trends but also include traditional favourites.
More informationFINGER FOOD PRICES FROM 19 PER PERSON. PLEASE SELECT: 2 SANDWICHES 3 SALADS 3 HOT OPTIONS 2 DESSERTS Minimum numbers of 12 required
EVENT MENU FINGER FOOD PRICES FROM 19 PER PERSON SANDWICHES BBQ beef wrap Chicken & sun dried tomato on ciabatta Tomato, basil & mozzarella onion focaccia (V) Tuna, black olive, mayo & herbs, multigrain
More informationDAY DELEGATE MENU - MONDAY
DAY DELEGATE MENU - MONDAY BREAKS ARRIVAL G² Awake Pots Goji Berries, Milk Chocolate Covered Cranberries, Yoghurt Covered Raisins Green Smoothie - Lime, Avocado, Cucumber, Spinach, Low-Fat Greek Yoghurt
More informationBREAKFAST SMOOTHIES Crunchy granola With Greek-style natural yoghurt & fruit. 3.50
BREAKFAST Available from 8am to 12pm Crunchy granola With Greek-style natural yoghurt & fruit. 3.50 Toast or crumpets Served with a choice of jam, honey or marmite. Egg & crumpets Crumpets, butter, marmite
More informationBusiness Catering from Truffles... Quality fresh food Great service and value Deliveries you can rely on
Business Catering from Truffles... Quality fresh food Great service and value Deliveries you can rely on TRUFFLES C AT ERERS Renowned for our Business Lunches but we also cater for Canape Receptions All
More information01480 499681 info@abbotsevents.co.uk www.abbotsevents.co.uk Stand Food Cereals 2018 Cereals Catering Please see enclosed all our catering menus for Cereals 2018, all our stand food is delivered in catering
More informationCATERING PACKAGES - BREAKFAST, MORNING TEA, AFTERNOON TEA
CATERING PACKAGES - BREAKFAST, MORNING TEA, AFTERNOON TEA Breakfast Feature $15.00 per person (min. 6) Sweet muffin Tropical fruit skewer Grandma s mixed scones with jam and cream Danish (apple, berry
More informationThis delicious menu offers you lots of different options to choose from for your Wedding.
This delicious menu offers you lots of different options to choose from for your Wedding. However, our menus are only our suggestions and we are, of course, happy to develop a tailored menu just for you
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 informationConference Catering Menu 2018
Conference Catering Menu 2018 www.ietvenues.co.uk/austincourt Contents 2 3 4 5 6 7 8 9 11 Breakfast Conference Breaks Sandwich Platters Finger Buffets Chef s Hot Lunch of the Day Fork Buffets All prices
More informationCONFERENCE LUNCH AND DINNER MENU SELECTION
CONFERENCE LUNCH AND DINNER MENU SELECTION October 2011 September 2012 WORKING SANDWICH LUNCH MENU Platters of Assorted Meat, Fish and Vegetarian Sandwiches Served on a selection of breads Hot- Crisp Chunky
More informationMonday Tuesday Wednesday Thursday Friday
Week One Slow-cooked Vietnamese Beef Stew Egg-fried Rice with Coriander and Ginger Green Vegetables Chicken and Butter Beans in a Tomato, Courgette and Pepper Sauce with Gremolata and Fine Beans Sticky
More information15Hatfields Lunch Menu
Hatfields Gold Lunch 1 round of sandwiches on speciality breads per person 4-5 finger buffet items per person 1 piece of whole fruit per person Hatfields Silver Lunch 1 round of sandwiches on speciality
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 informationFor up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.
Bowl Food 4 bowls 19.00 per person, 6 bowls 29.00 per person, 8 bowls 38.00 per person (All rates exclude VAT) For up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.
More informationBreakfast Selection. ~Breakfast One~ R170 per person. Pastry Basket. Fresh croissants and muffins with jams and butter. Beverage
Breakfast Menus 2019 Breakfast Selection ~Breakfast One~ R170 per person Pastry Basket Fresh croissants and muffins with jams and butter Beverage Tea, coffee and orange juice Hot Breakfast Savoury scrambled
More informationSet Menu - Bronze. We also cater for special dietary requirements.
Set Menu - Bronze 2 COURSE $28.50 Select 2 items from entrée and main or main and dessert for alternate drop 3 COURSE $38.50 Select 2 items from each course for an alternate drop Bread rolls included in
More informationREFRESHMENT BREAK MENU THE JUICERY BREAK TIME ENHANCEMENTS FINGER BUFFET MENU DAILY DELEGATE LUNCH MENU
REFRESHMENT BREAK MENU THE JUICERY BREAK TIME ENHANCEMENTS FINGER BUFFET MENU DAILY DELEGATE LUNCH MENU REFRESHMENT BREAK MENU MONDAY Arrival tea and coffee with a selection of cereals bars Mid morning
More informationHOSPITALITY AND CATERING AT SPARSHOLT EXTERNAL
2019 HOSPITALITY AND CATERING AT SPARSHOLT EXTERNAL Hello Welcome to our hospitality options for 2019. We offer a wide range of catering options that can be tailor-made to suit your requirements whether
More informationServed from a bar or circulated HEALTHY BREAKFAST UPGRADE OPTIONS
MENUS B R E A K FA S T M E N U Served from a bar or circulated CONTINENTAL MINI CONTINENTAL PASTRIES MULTISEED CINNAMON FRENCH TOAST WITH BANANAS AND MAPLE SYRUP CARAMELISED PINK GRAPEFRUIT WITH GRAPEFRUIT
More informationLemon and Thyme Marinated Chicken Breast Drizzled with a Café Au Lait Sauce Served with Roasted Potatoes and Seasonal Vegetables
Menu A Starter:- Cream of Broccoli and Stilton Soup Served with a Warm Baguette and Butter Main Course:- Lemon and Thyme Marinated Chicken Breast Drizzled with a Café Au Lait Sauce Served with Roasted
More informationFINGER FOOD for 9 ITEMS. Choose from the following selections
EVENTS MENU FINGER FOOD 21.50 for 9 ITEMS Choose from the following selections Selection of Sandwiches Selection of Vol-au-Vents Tortilla Wraps with a selection of fillings Chilli Chicken Skewers Assorted
More informationBreakfast. Minimum order for breakfast menus is 6 people.
Breakfast From freshly prepared croissants, bagels and pastries to hearty bacon or scrambled egg bagels, our breakfast menus will ensure your event kicks off with the perfect start. Minimum order for breakfast
More informationSpring/Summer Healthy Options Hot Buffet Package Vat per person (No Dessert) Vat with Fresh Fruit Platter
Spring/Summer Healthy Options Hot Buffet Package 12.95 + Vat per person (No Dessert) 14.95 + Vat with Fresh Fruit Platter Our Spring/Summer Healthy Hot Buffet menu package is all about naturally lower
More informationTheCedars Catering Menu
TheCedars Catering Menu Contents Refreshments 3 Breakfast 4 Build Your Own Lunch - Step 1 Platters 6 Individual Lunches 7 Special Diets 8 Build Your Own Lunch - Step 2 Buffet Items 9 Build Your Own Lunch
More informationTHE FLORIST. A non-gluten menu is also available upon request. If you have any special dietary requirements, please request our allergen information.
A non-gluten menu is also available upon request. DF VG V Dairy Free Vegan Vegetarian If you have any special dietary requirements, please request our allergen information. NIBBLES Lavender honey and sunflower
More informationwedding package menu selector
wedding package menu selector Please select one menu option for all guests. Special dietary requirements can be catered for separately. Starters Sweet Potato & Coriander Soup, Black Pepper Croutons Smoked
More informationCanapés 2 4. Finger Food 5. Bowl Food and Sliders 6 7. Buffets 8 9. Barbecues Formal Dining 12 14
Canapés 2 4 Finger Food 5 Bowl Food and Sliders 6 7 Buffets 8 9 Barbecues 10 11 Formal Dining 12 14 1 A platter of canapés consists of a minimum of 30 pieces of 1 type of canapé. We do not mix canapés
More informationMenus. 2 Course Sit Down plus canapés Wedding Cake as Dessert
Menus There is several menu options to choose from. Dietary requirements will be catered for by our incredible in-house chef. Children aged between 2-12 years are ½ price for their meal and we have a selection
More informationBUFFET MENUS BREAKFAST BRUNCH DINNER
BUFFET MENUS BREAKFAST BRUNCH DINNER CHAMPAGNE BREAKFAST A BUFFETFET (Minimum 50 persons) JUICES A Selection of Orange, Tropical Punch & Guava a juices FRUITS & YOGHURTS Selection of 2 fresh seasonal fruits
More informationSeasons Menu Summer Week 1
Seasons Menu Summer Week 1 Rock Cakes Served Dusted With Icing Sugar Savoury Bacon & Cheese Muffin Homemade Lemon Slice with Icing Kabana & Cheese Crackers Banana Scones With Butter Carrot Cake Baked Sausage
More informationCANAPÉS Savour The Moment... Let your guests enjoy these tasty morsels to compliment your drinks Reception... A perfect start to your Wedding Day. Chi
CANAPÉS Savour The Moment... Let your guests enjoy these tasty morsels to compliment your drinks Reception... A perfect start to your Wedding Day. Chicken liver parfait, onion marmalade Sweet chilli chicken
More informationDe Vere West One M E N U C O L L E C T I O N
De Vere West One M E N U C O L L E C T I O N 2 0 17 Contents 1. A note from Head Chef Darren Kennedy 2. Breakfast 3. Those little extra s 4. Steam Bake & Grill Restaurant 5. Sandwich Lunch 6. Working lunch
More informationMenu Selector Pre-reception. Popcorn station R32.00 per person Selection of flavoured salts and serving boxes included
Menu Selector 2018 Pre-reception Popcorn station R32.00 per person Selection of flavoured salts and serving boxes included Fresh Bread station R70.00 per person Selection of breads, Jams, Pate, Chef s
More informationWorsley Old Hall. ~ Wednesday 12th September 2018 ~ While You Wait
Worsley Old Hall ~ Wednesday 12th September 2018 ~ While You Wait Manchester Fizz - sparkling prosecco, gin and elderflower 6.95 Peroni Ambra - refreshing fruit infused lager served over ice 5.95 Worsley
More informationH O T B U F F E T M E N U
CHICKEN DISHES Spanish Basque Chicken Marinated Chicken Fillet and Chorizo in a Creamy Red Pepper Sauce with Spring Onions Green Thai Curry A Fragrant and Pungent Curry with Fresh Green Chillies Ginger
More informationDAY DELEGATE RATES & MENUS
BARBICAN & ST PAUL S MEETINGS & EVENTS DAY DELEGATE RATES & MENUS DAY DELEGATE RATES & MENUS Choose from our full day or half day delegate rates and our delicious food supplements to create your bespoke
More informationRannoch Estate smoked chicken, creole quinoa salad, wild rocket leaves, pomegranate, spiced crème fraiche and toasted cashews
About us We pride ourselves on creating outstanding guest experiences every single time, whether for a gala dinner, a champagne reception or street food buffet. Delivering great food and service requires
More informationP R I V A T E D I N I N G M E N U S
PRIVATE DINING MENUS 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 your event.
More informationWarm Honey-Glazed Sausages. Cottage Pies with Sweet Potato Mash. Mini Toad in the Hole. Rolled Beef with Olives. Rolled Ham with Sundried Tomatoes
Canapés Warm Honey-Glazed Sausages Cottage Pies with Sweet Potato Mash Mini Toad in the Hole Rolled Beef with Olives Rolled Ham with Sundried Tomatoes Mini Yorkshire pudding with Beef and Horseradish Canape
More informationMonday Tuesday Wednesday Thursday Friday
Week One Chicken Korma with Coconut and Cardamom Rice Poppadum (Gluten Free, Contains Nuts) Lamb Koftas With Winter Cous-Cous and a Roquette and Cucumber Roast Topside of Beef with Mushroom, Shallot and
More informationBREAKFAST MENU. Breakfast One R165 per person. Pastry Basket Fresh croissants, muffins with Jam and butter. Beverage Tea, coffee and orange juice
BREAKFAST MENU Breakfast One R165 per person Fresh croissants, muffins with Jam and butter Savoury Scrambled Egg in a Vol-Au-Vent Shell Grilled tomato stuffed with cheese, 3 bacon rashers, baby potato
More informationWedding Reception Menus 2015/2016. Chichester Cathedral
Wedding Reception Menus 2015/2016 Chichester Cathedral Menu Selector Starters Poached Salmon Ballotine Fresh Salmon rubbed with Dill, Salt and Lemon Zest, sat on Wasabi marinated Cucumber Ribbons, topped
More information