Events & Parties at Castle Park

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Thomasine Hutchinson
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1 Events & Parties at Castle Park If you require any further details regarding prices & menus, please contact Emma or Gemma. Telephone: option 2 events@castle-park.co.uk

2 Castle Park The spend here at Castle Park is specific to the room size you require and the number of guests : 50 guests plus - Arms Park, Clubhouse & Woodside Suites minimum food spend alongisde a room hire fee of 100 Less than 50 guests - Twickenham, Murrayfield & Lansdowne minimum food spend alongside a room hire fee of 50 We can also provide a DJ for your event, this is charged at 250 for the night. We offer a comprehensive menu, ranging from 2 or 3 course meals to buffets of all varieties. Please see the menus available on the following pages, we can offer mix and match options between the buffet selections and our catering team will always be able to offer options to meet budget requirements. Should you wish to confirm an event here at Castle Park, we require a non-refundable or transferable deposit within 2 weeks of enquiry, along with a signed booking form & terms and conditions. All final details, along with the balance are due 4 weeks prior to the event taking place.

3 BUFFET MENUS Party Buffet Menus Option per person A selection of freshly baked breads (2-3 per person) all lavishly filled with our seasonal selection of fillings Pick 2 meat & fish Pick 2 salads Pick 2 sides & nibbles Option per person A selection of freshly baked breads (2-3 per person) all lavishly filled with our seasonal selection of fillings Pick 3 meat & fish Pick 3 salads Pick 3 sides & nibbles Option per person A selection of freshly baked breads (2-3 per person) all lavishly filled with our seasonal selection of fillings Pick 4 meat & fish Pick 4 salads Pick 4 sides & nibbles Meat & Fish Honey & mustard glazed pork chipolatas with HP sauce Butchers Scotch egg quarters with HP sauce Proper pork pie wedges with Yorkshire farmers pickle Satay chicken skewers with a peanut and soy dip King prawn skewers with a lime & coriander mayonnaise Panko breaded spicy chicken fillets with garlic & herb mayo Homemade Lincolnshire sausage rolls Sticky BBQ chicken wings Lamb, Chilli & mint Kofta balls with a yoghurt & mint dip Smoked haddock & Gruyere cheese tartlets

4 Salads Pasta salads (V) Seasonal salads (V) Celery, carrot & cucumber sticks with hummus (V) Cold spicy noodle vegetable salad (V) Pancetta, potato and chive salad with mayonnaise and crème fraiche Sides & Nibbles Roasted red pepper & goats cheese bruschetta (V) Mozzarella, Tomato & basil flatbreads (V) Hand cut Cajun jacket wedges (V) Various meat and vegetarian Individual quiches & tarts (V if only veg option is chosen) Homemade filled crispy potato skins meat and vegetarian (V if only veg option is chosen) Castle Pork & Brisket Buffet 14.95pp Tender pulled pork shoulder, cooked slow and low for 6 hours, smothered in our homemade BBQ sauce & slow cooked melt in the mouth beef brisket served with :- Toasted soft brioche buns Pit beans (our secret recipe BBQ beans) Hand cut Cajun jacket wedges or Crispy skin jacket potatoes Celeriac slaw Various salads Mac & cheese Spiced Vegetable & five bean rice Various dips & sauces Desserts 4.20pp Chef s Selection of buffet desserts served with cream

5 Cold Fork Buffet Option per person Choose two main course items, two salad items and one dessert item (white & wholemeal rolls included) Option per person Choose three main course items, two salad items and one dessert item (white & wholemeal rolls included) Mains Ham hock terrine Proper pork pie with piccalilli or Branston pickle Lemon, Garlic & thyme roast chicken breast Charcutrie selection (cured and cooked meats) Honey & mustard glazed gammon Poached salmon fingers with a lemon and black pepper crème fraiche Baby lettuce baskets with flaked salmon & prawns in a seafood sauce Leek, Feta & pea frittata Yorkshire Goats cheese and red onion tart Salads Pasta salad of marinated artichokes, sun blazed tomatoes & olives Pancetta, baby potato and chive with mayonnaise and crème fraiche Red onion, mozzarella & plum tomato salad, with basil & pine nut pesto Classic Caesar salad (with croutons & parmesan shavings) Turkish style slaw dressed in lemon and olive oil Waldorf salad Traditional English garden salad Desserts Glazed lemon tart Baked American vanilla cheesecake Fresh Fruit Salad Fruit Scones with jam and Chantilly cream Fruits of the forest Eton mess

6 Hot Fork Buffet Option per person Choose two main course items, one potato/rice item, one vegetable item, and one dessert. Option per person Choose three main course items, one potato/rice item, one vegetable item, and one dessert. Mains Castle park famous cow pie Goan style coconut chicken curry Tender lamb hotpot with thin sliced herbed potatoes Slow cooked beef stew with thyme dumplings BBQ pork strips with peppers & onions Oven baked cod fillet with lemon butter Ocean pie with smoked haddock, prawns & cod Thai style prawn and salmon fish cakes with lime & coriander mayonnaise Salmon fillet with lemon and dill herb crust Yorkshire blue cheese & spring onion tart Chargrilled vegetable lasagne with mozzarella Traditional beef lasagne Butternut squash and goats cheese gratin Chunky Vegetable and mixed bean casserole Potato/Rice Creamed potatoes with chives Pan roasted potatoes with garlic, sea salt & thyme Chunky Hand cut Cajun jacket wedges Buttered herbed potatoes Vegetable spiced rice Saffron rice Vegetables Creamy Cauliflower cheese Celeriac & sweet potato gratin Orange & honey glazed roast root veg Shredded cabbage with leeks and fine beans Desserts Sticky toffee pudding with a caramel orange sauce English orchard apple crumble Homemade Rice pudding with fruit compote Chocolate chip brownie with white chocolate sauce Pecan pie with fudge sauce All served with custard or pouring cream

7 3 COURSE MEALS Starters 4.45 each Tomato and basil soup, finished with herb croutons (v) Cream of Vegetable soup, topped with parsnip crisps (v) Buffalo mozzarella, basil and beef tomato salad (v) Chicken pâté topped with thyme butter, toasted brioche wafers and a red onion marmalade Castle Park prawn cocktail cups Goat s cheese & red onion tart (v) Mains each Roast loin of local reared pork with crackling, pan roasted potatoes with garlic and thyme, glazed carrots & French beans, finished with a rich gravy Castle Park s famous cow pie, served with hand cut chips, mushy peas, beef gravy & mint sauce Locally sourced brisket of beef bourguignon, with creamed potatoes and braised red cabbage Chicken breast stuffed with lemon, thyme & pork, baby potato & chive cake, braised greens and finished with a stilton & spring onion sauce Seared salmon fillet, with a baby potato and chive cake, sautéed fennel and red onion, with a sweet red pepper and cream sauce Four hour braised lamb belly, roasted new potatoes in herb butter, broad bean and English pea medley with a redcurrant sauce to finish

8 Vegetarian Mains each Parsnip, Chestnut & Wild Cranberry Nut Loaf with a Roast Red Pepper Sauce Mushroom, Brie & Spinach Wellington served with Vegetarian Gravy Roast Vegetable Lasagne Al Forno Desserts 3.95 each Glazed lemon tart with seasonal berries and whipped vanilla cream Sticky toffee pudding and traditional custard Belgian chocolate tart with a cream filled chocolate cannelloni Baked vanilla cheesecake with black cherry compote Chantilly profiteroles covered in Belgian chocolate sauce Vanilla panna cotta drizzled with raspberry coulis

9 CHILDREN S MENUS Cold Buffet 6.45 per person A selection of smaller open sandwiches and tortilla wraps (including plain ham, cheese) Mini sausages Pizza flatbread triangles Sausage rolls Homemade potato wedges Miniature hotdogs Chocolate drizzled flapjack triangles Unlimited Juice Hot Buffet 6.45 per person Chicken and tomato pasta Hand breaded chicken nuggets with chips & beans Bangers & mash served with peas & gravy Unlimited Juice Add an individual chocolate & caramel cheesecake for 1.95 per person Refreshments Tea & coffee Tea, Coffee & Chocolate Mints Tea & coffee with freshly baked cookies 1.95 per person per serving 2.50 per person per serving 2.75 per person per serving ALLERGENS PLEASE NOTE THAT FOOD PREPARED HERE MAY CONTAIN THESE INGREDIENTS: MILK, EGGS, SOYBEAN, PEANUTS, TREENUTS, and FISH & SHELLFISH. PLEASE ADVISE US IN ADVANCE IF YOU HAVE ANY SPECIFIC DIETARY REQUIREMENTS THAT NEED TO BE CATERED FOR.

3 COURSE PLATED DINNER

EVENTS MENU 3 COURSE PLATED DINNER SELECT 1 STARTER, 1 MAIN COURSE AND 1 DESSERT MENU A 25.50 PER PERSON STARTERS Chef s soup of the day Duo of melon, raspberry coulis Smoked chicken and goat s cheese,