SAMPLE DAY DELEGATE MENU

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Felix Manning
5 years ago
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1 EVENTS MENU

SAMPLE DAY DELEGATE MENU LUNCH Caprese salad Mediterranean orzo salad Bacon and blue cheese wedge salad Soup of the day Cuban sandwich Roasted cod with Asian greens Sweet Indonesian chicken and stir

2 SAMPLE DAY DELEGATE MENU LUNCH Caprese salad Mediterranean orzo salad Bacon and blue cheese wedge salad Soup of the day Cuban sandwich Roasted cod with Asian greens Sweet Indonesian chicken and stir fry greens Goats cheese red onion and rocket tart Double chocolate mousse and marshmallows Opera tart Melon and fruit glasses BREAKS All day Apples White chocolate and cranberry cookies Selection of bottled soft drinks Tea and coffee AM Whipped yoghurt honey and rhubarb Lemon and poppy seed pancakes Citrus tubs Watermelon infused water PM Popcorn bars Popcorn savoury Popcorn grits Chocolate milkshake

3 CANAPÉS Recommended 4 per person 12 per person, additional 4 each HOT Togorashi squid Iberico ham croquette Prawn popcorn Ox tail croquette sherry caramel and popped rice Sumac spiced halloumi fingers v Sweet Indonesian soy chicken Satays with raw dipping sauce Baked butternut and Emmental filo rolls v Lamb breast, butternut puree and crisp capers COLD Avocado mousse, olive, parmesan and rosemary croute v Smoked salmon, cream cheese and pumpernickel Grilled beef Carpaccio, artichoke, sun blush tomatoes and truffle mayo Blinis with mascarpone and Avruga caviar Crayfish and avocado cocktail Spicy naan with smoked chicken mousse coriander and mango Blue cheese mousse, orange, walnut on parmesan sable v Chicken Caesar tartlet (anchovy, crisp, bacon, parmesan) SOMETHING SWEET Mixed berry cheesecake with Chantilly cream Chocolate nut brownie with chocolate mousse Mini mint panna-cotta with macerated strawberries Raspberry mousse cheesecake Chocolate mousse cake Chocolate custard tarts

4 3 COURSE PLATED DINNER FROM 35 PER PERSON STARTERS Crisp squid, fennel, rocket, black olive powder and tomato dressing Parma ham and pea shoot salad, baby vegetables peas with shallot dressing Caramelised endive, glazed goats cheese and poached pear with walnut dressing Dill coated salmon gravadlax, oyster beignet, beetroot, orange segments and horseradish cream Confit corn fed chicken and wild mushroom terrine, avocado and tarragon purée, plum jelly and toast Beetroot carpaccio with marinated mozzarella and pine nut balsamic dressing MAIN COURSE Pan fried fillet of sea bream, herb crushed potatoes and fresh peas with shrimp fricassée and pea velouté Roast corn fed chicken breast, petit pois à la Française, slow confit Leg and roast chicken jus Asparagus and blue cheese risotto, with shaved Parmesan and chive oil Herb crumbed lamb rump with ratatouille, pomme purée and roast lamb jus Slow roast sirloin of beef with honey glazed vegetables, fondant potato, onion rings and roast jus Gloucester old spot pork belly, roast salsify, baby leeks with hazelnut and lentil dressing Feuilleté of summer baby vegetables with sautéed wild mushrooms and chive beurre blanc DESSERT Chocolate and raspberry mousse log, pistachio mousseline Individual pavlova, fresh tropical fruit and mango coulis Chocolate tort, passion fruit ice cream Set passion fruit tart, orange sorbet Mint panna cotta, strawberry sorbet Warm ginger cake, caramelised pear and vanilla Mascarpone Terms & conditions apply. Once choice per person, additional choices available on request maximum 50 people

5 BUFFET FOOD MENU FROM 28 PER PERSON Two main courses MAINS Braised ox cheeks Roast steak Corn fed chicken Spinach and artichoke nachos Thai chicken curry Braised ox cheeks Roast steak Corn fed chicken Spinach and artichoke nachos Thai chicken curry Two sides Two salads Two desserts SIDES Tarragon and horseradish mash Honey glazed root vegetable Petit pois à la Française Roasted garlic and herb wedges Coconut rice SALADS Goats cheese, fig and endive salad Classic caesar Mozzarella, tomato, rocket and shaved red onion Rocket and parmesan Barrel-aged feta cheese salad with cucumber, black olives, red onion and mint DESSERTS Vanilla Crème caramel with raspberry compote Exotic fruit trifle Seasonal jelly topped with spiced fruit Chocolate nut brownie topped with chocolate mousse Terms & conditions apply. Subject to availability. Minimum numbers of 20.

6 SANDWICH MENU Sample Working lunch from 18 per person Selection of 2 sandwiches Pastrami, tomato, cucumber, sauerkraut and lollo biondi on baguette Open smoked salmon, watercress, cream cheese Roasted med veg, pesto, smoked cheese on ciabatta Rare roast beef, mature cheddar, rocket, onion chutney on a baguette Mozzarella, tomato, pesto on focaccia Smoked chicken, avocado, baby gem wrap BLT bap Turkey, bacon, egg, lettuce, mayo on soft white Chef s selection of salads Mediterranean orzo salad Thai beef noodle salad Apple slaw Bacon and blue cheese wedge salad Atrium chopped salad Chef s selection of two desserts and whole fruit Individual berry custard tartlets Fruit skewers Ice cream cones Chocolate tarts Peach crème brulée

Menus The key ingredient to a great event TM. T: /

Menus 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