Royal Northern Hospitality

Size: px

Start display at page:

Download "Royal Northern Hospitality"

Elwin Welch
6 years ago
Views:

1 Royal Northern Hospitality From conferences and day meetings to formal high quality banquets, RNCM Conference & Catering can help you to make your event a success. CONFERENCE & CATERING

Welcome Hospitality at RNCM provides catering for social functions, events, dinners or conferences in a range of venues available at the College.

banquet. Healthy eating is an important factor for many of our customers and we offer an extensive range of food and drink that incorporate this lifestyle choice.

2 Welcome Hospitality at RNCM provides catering for social functions, events, dinners or conferences in a range of venues available at the College. We endeavour to offer exceptional quality and value for money throughout our menu ranges, and we offer a wide selection of items from light refreshments to a more formal two or three course buffet or banquet. Healthy eating is an important factor for many of our customers and we offer an extensive range of food and drink that incorporate this lifestyle choice. In addition we have new special dietary menus for gluten free and vegan diets. We are delighted to be able to specify that all coffee served by our service bears the Fairtrade trademark and we also offer a Fairtrade tea choice. In fact the RNCM is committed to environmental protection and sustainable development; focusing on local suppliers where possible, sending all food waste for composting, using recyclable materials and a strong promotion of Fairtrade products. Whatever your requirement, whether it be a working lunch, a drinks reception, a meeting with a light breakfast, a workshop with lunch, a seminar with homemade cakes and refreshments, a lavish cocktail party or a formal dinner, we can work with you to make your event a culinary success! We pride ourselves in catering to our customer s needs, so if you are unable to find anything suitable for your event from the menus listed, please contact our Hospitality Team to discuss your requirements further. We look forward to hearing from you. To make an enquiry or a booking please contact a member of our Hospitality Team on or hospitality@rncm.ac.uk Joanne Dooley Head of Conference & Catering 2 3

Contents Breakfast Breakfast 5 Sandwich selection 6 Buffet selector 8 Canapés 10 Hot and cold buffets 12 Salads and cheese 14 Banquet menu 15

65 Croissant with preserves 1.45 Mini muffin 0.50 Yoghurt pot 0.85 Seasonal fresh fruit platter 1.95 Breakfast bap 2.

50 Fruit juice, freshly baked croissants, Danish pastries, and pain au chocolate, served with an assortment of white and wholemeal toast and

3 Contents Breakfast Breakfast 5 Sandwich selection 6 Buffet selector 8 Canapés 10 Hot and cold buffets 12 Salads and cheese 14 Banquet menu 15 Beverages 18 Alcoholic beverages 19 enue specifics 21 Minimum order 4 Minimum order 4 Minimum order 4 Breakfast Items Danish pastry 1.65 Croissant with preserves 1.45 Mini muffin 0.50 Yoghurt pot 0.85 Seasonal fresh fruit platter 1.95 Breakfast bap 2.50 Choose from the following Soft white bap Wholemeal bap Grilled bacon Baked sausage Fried egg egetarian sausage Breakfast basket 6.50 Fruit juice, freshly baked croissants, Danish pastries, and pain au chocolate, served with an assortment of white and wholemeal toast and preserves, butter or Flora, a fruit basket, tea or coffee. Key egetarian g egan GF Gluten Free G egetarian and Gluten Free All prices are quoted excluding AT and AT will be charged on all elements of the booking at the prevailing rate. 4 5

Sandwich selection, g, g, g Choose up to 4 fillings for orders over 4 people You can mix and match between Classic and Premium sandwiches Classic range 2.

4 Sandwich selection, g, g, g Choose up to 4 fillings for orders over 4 people You can mix and match between Classic and Premium sandwiches Classic range 2.50 Mature cheese and pickle Egg and mustard cress Tuna and sweetcorn Roast chicken and stuffing Ham and English mustard Hummus and salad Roasted vegetable and salsa Roast beef and onion Cream cheese and chive Premium range 3.50 Prawn and marie rose sauce with iceberg lettuce Roast ham salad with Dijon mustard Roast beef with cracked black pepper and salad BLT with mayonnaise Poached salmon, cucumber and raita Chicken tikka with mango mayonnaise and lettuce Stilton with apricot served with homemade chutney Roasted sweet peppers with buffalo mozzarella Cottage cheese with chives and red grapes Hummus and roasted vegetables Minimum order 6 Minimum order 6 Choose from a selection of breads A Thick sliced white and malted brown bread (1½ rounds per person) B Freshly baked baguettes C Ciabatta or D Soft flour tortilla wraps Special diet options: E Gluten/wheat diet; On gluten free rice cracker/rye bread/gluten free bread F egan diet (soya spread, egg free mayo) Enhance your sandwich lunch, choose from the following Freshly prepared homemade soup 2.00 Chips 1.75 Wedges and dips 2.50 Freshly cut fruit platter 1.95 Piece of fruit 0.60 Mini muffin 0.50 Premium muffin 1.65 Homemade scone with jam and cream 2.00 Rich chocolate brownie 2.00 Chocolate eclair

Mozzarella, tomato and basil crostini Assorted seafood dim sum with soy sauce Sea salt and cracked black pepper potato wedges Mini Indian savouries with mango chutney Manchester sausage with

5 Buffet selector we recommend Includes selection Includes selection 6 items 8.50 Additional items 1.25 Selection of classic sandwiches Selection of premium wraps Baked cheese, tomato and basil quiche Warm tortilla chips with melted cheese and salsa Marinated chicken pieces with tandoori spices Mozzarella, tomato and basil crostini Assorted seafood dim sum with soy sauce Sea salt and cracked black pepper potato wedges Mini Indian savouries with mango chutney Manchester sausage with caramelized onion and BBQ sauce Mini baked assorted savoury pastries Dinky pork pie with pickle Plaice goujons with a hint of lemon Thai fish cakes with sweet chilli dip Red hot cream cheese jalapeno peppers Garlic mushrooms with aioli dip egetable crudités with hummus Fresh tossed salad Homemade coleslaw Moroccan style fruit cous cous Includes selection per 6 people per 6 people per 6 people Healthy lunch option Selection of premium wraps Marinated chicken pieces with tandoori spices egetable crudités with hummus Fresh tossed salad Homemade coleslaw Fresh fruit platter Additions for buffets Cheese platter Platter of cold and continental meats served with freshly baked bread Platter of assorted seafood served with freshly baked bread A choice of desserts from: Chocolate eclair Rich chocolate brownie Scone with jam and cream Fresh fruit platter 8 9

Canapés we recommend We recommend a choice of 4 canapés for a pre-dinner reception and between 5 and 7 canapés for a drinks reception. 4 Canapés 6.95 Additional Canapés 1.

A selection of Eastern savouries Breaded butterfly king prawns with lime aioli Char-grilled asparagus with Serrano ham Shredded duck with julienne vegetables and Hoi Sin and plum sauce Mini

6 Canapés we recommend We recommend a choice of 4 canapés for a pre-dinner reception and between 5 and 7 canapés for a drinks reception. 4 Canapés 6.95 Additional Canapés 1.95 Smoked salmon and sour cream blinis Duck and orange pate brioche Mini tomato and olive bruschetta Goats cheese and red onion marmalade crostini Mediterranean vegetable and halloumi cheese skewers A selection of Eastern savouries Breaded butterfly king prawns with lime aioli Char-grilled asparagus with Serrano ham Shredded duck with julienne vegetables and Hoi Sin and plum sauce Mini ratatouille tarts Chorizo, cherry tomato and mini mozzarella kebab with rocket pesto A selection of assorted dim sum with plum dipping sauce Smoked salmon and sour cream blinis Duck and orange brioche Goats cheese and red onion crostini Breaded butterfly king prawns with lime aioli Chargrilled asparagus with Serrano ham Shredded duck with julienne vegetables and Hoi Sin and plum sauce A selection of assorted dim sum Alternative nibbles (per head) Premium nuts and crisps 1.00 Pitta bread and hummus 1.00 Nachos and salsa

raspberry sauce Fresh fruit platter Tea and coffee Option two Thai green chicken curry Thai green vegetable curry Aromatic rice Prawn crackers Noodle salad Dressed leaves Exotic fruit salad with

7 Hot and cold buffets Per head Option one Braised beef chasseur Roasted pepper stuffed with courgettes and feta cheese Chateaux potatoes Buttered vegetables Mixed salad Coleslaw with chives Assorted bread Lemon tart with raspberry sauce Fresh fruit platter Tea and coffee Option two Thai green chicken curry Thai green vegetable curry Aromatic rice Prawn crackers Noodle salad Dressed leaves Exotic fruit salad with passion fruit syrup Fresh fruit platter Tea and coffee Option three Chicken fillet and pepper stroganoff Wild mushroom and vegetable stroganoff Garlic and basil scented rice Buttered new potatoes Green salad Tomato and onion salad with balsamic dressing Rich chocolate brownie Fresh fruit platter Tea and coffee Option four Smoked haddock and Lyonnais potato gratin Spinach, stilton and mushroom lasagne Green vegetables Mixed salad Garlic bread Cheesy coleslaw Strawberry and Champagne roulade Fresh fruit platter Tea and coffee 12 13

Banquet menu Option 1 19.95 Choose one main course and either one starter or one dessert. Option 2 24.95 Choose one starter, one main course and one dessert.

Starters Roasted red pepper, plum tomato and fresh basil soup Lightly grilled figs with Prosciutto ham and ricotta cheese drizzled with a honey and chervil dressing Chicken and brandy pâté served

8 Banquet menu Option Choose one main course and either one starter or one dessert. Option Choose one starter, one main course and one dessert. Both options are served with tea, coffee and petit fours. Starters Roasted red pepper, plum tomato and fresh basil soup Lightly grilled figs with Prosciutto ham and ricotta cheese drizzled with a honey and chervil dressing Chicken and brandy pâté served with toasted crostini and an orange and herb salad Chilled trio of Parisienne melon with sweet coulis and mint Oriental salad of Barbary duck with honey, soy and ginger dressing Goats cheese and red onion tartlet with balsamic chutney Plum tomato, mozzarella and basil pesto salad Smoked salmon and prawn salad with a lemon and shallot dressing Chilled poached salmon darne with baby potato and green bean salad with dill and horseradish mayonnaise Char-grilled asparagus, quail eggs and Parma ham with a red pepper pesto Main Courses Roast sirloin of beef with homemade Yorkshire puddings and a red wine jus Roasted breast of chicken with a wild mushroom and cream sauce Braised shank of lamb with sweet roasted root vegetables Herb roasted chicken stuffed with goats cheese and sweet pepper wrapped in pancetta with a tomato and olive salsa Loin of pork studded with garlic and sage and served with a creamy Dijon mustard sauce Seared rump steak with rosemary and thyme scented vegetables and a bordelaise sauce A steamed fillet of salmon with sauce vierge and wilted spinach Seared tuna with pink peppercorns and roasted peppers Oven baked hake with fennel and a white wine and dill sauce Smoked fillet of haddock with Colcannon mash and Mornay sauce continued on page 14 15

Banquet menu continued egetarian Main Courses Roasted butternut squash and herb risotto Goats cheese and roasted sweet red pepper wrapped in filo

Mediterranean vegetables with cous cous and a spicy tomato sauce Desserts Raspberry and white chocolate pannacotta Belgian chocolate cheesecake A

freshly cut fruits in apple syrup with a compote of strawberries Crumbly Lancashire cheese and mature cheddar served with walnut and fruit bread and

9 Banquet menu continued egetarian Main Courses Roasted butternut squash and herb risotto Goats cheese and roasted sweet red pepper wrapped in filo pastry Feta cheese risotto cakes Baked mushroom and Stilton casserole with a crumbly top Porcini mushroom ravioli in a cream sauce Roasted Mediterranean vegetables with cous cous and a spicy tomato sauce Desserts Raspberry and white chocolate pannacotta Belgian chocolate cheesecake A classic English summer pudding with fresh berries and clotted cream Trio of classic mini tarts citrus lemon rich chocolate and glazed apple A salad of freshly cut fruits in apple syrup with a compote of strawberries Crumbly Lancashire cheese and mature cheddar served with walnut and fruit bread and homemade cherry tomato chutney Caramelised orange torte served with vanilla cream Chocolate profiteroles filled with Chantilly cream and drizzled with a rich chocolate sauce 16 17

Beverages Alcoholic Beverages A full range of spirits, liqueurs, cask ales and draught lagers are available from the bar. Beverage Items Tea and coffee 1.40 Tea, coffee and biscuits 1.

50 Wine list White Wine Cullinan iew Chenin Blanc 15.95 Berri Estates Unoaked Chardonnay 15.95 Belvino Pinot Grigio delle enezie 16.95 Fair Horizons Fairtrade Sauvignon Blanc 17.95 idal Riesling 19.

10 Beverages Alcoholic Beverages A full range of spirits, liqueurs, cask ales and draught lagers are available from the bar. Beverage Items Tea and coffee 1.40 Tea, coffee and biscuits 1.95 Fairtrade orange juice 500ml 1.80 Fairtrade apple juice 500ml 1.80 itamin water 2.00 Orange juice (per litre) 2.95 Mineral water 500ml 1.25 Mineral water litre 2.50 Wine list White Wine Cullinan iew Chenin Blanc Berri Estates Unoaked Chardonnay Belvino Pinot Grigio delle enezie Fair Horizons Fairtrade Sauvignon Blanc idal Riesling Petit Chablis, J.Moreau et Fils Sancerre, Les Collinettes, Joseph Mellot Rose wine endange White Zinfandel Red Wine Monte erde Merlot Rare inyards Malbec Callia Lunaris Shiraz Fair Horizons Fairtrade Cabernet-Petit erdot Don Jacobo Rioja Crianza Tinto Salentein Barrel Selection Malbec, alle de Uco Châteauneuf-du-Pape, Bois de Pied Redal Champagne and Sparkling Rocco Prosecco Al Spago Frizzante Bolla Sparkling Rosé Piper-Heidseck Brut

Carole Nash Recital Room Brodsky enue specifics Carole Nash Recital Room Theatre 110 A as standard* Full day 425 Cabaret 80 Air Con Half day 275 Dining 80 Lighting ariable Reception 120 Natural day

standard* Full day 150 Dining 25 Air Con Half day 100 Lighting Fixed Natural day light 13 amp sockets Café Dining 200 A as standard* Full day 250 Reception 700 Air Con Half day 175 Buffet 450

11 Carole Nash Recital Room Brodsky enue specifics Carole Nash Recital Room Theatre 110 A as standard* Full day 425 Cabaret 80 Air Con Half day 275 Dining 80 Lighting ariable Reception 120 Natural day light 13 amp sockets Conference Room Boardroom 28 A as standard* Full day 275 Dining 52 Air Con Half day 175 Theatre 60 Lighting Fixed Natural day light 13 amp sockets Seminar Room Theatre 40 A as standard* Full day 150 Dining 25 Air Con Half day 100 Lighting Fixed Natural day light 13 amp sockets Café Dining 200 A as standard* Full day 250 Reception 700 Air Con Half day 175 Buffet 450 Lighting Fixed Not applicable if used for catering Natural day light 13 amp sockets Small Meeting Room Boardroom 12 A as standard* Full day 150 Dining 12 Air Con Half day 100 Lighting Fixed Natural day light 13 amp sockets Brodsky Dining 100 A as standard* Full day 425 Buffet 180 Air Con Half day 275 Reception 200 Lighting Fixed Not applicable if used for catering Natural day light 13 amp sockets continued on page 20 *A as standard (LCD projector, overhead projector and screen) 21

RNCM Concert Hall RNCM Theatre enue specifics continued RNCM Concert Hall Theatre 466 A as standard* Full day 2,000 Air Con Half day 1,000 Lighting ariable Natural day light 13 amp sockets 3 phase

day 425 Air Con Half day 275 Lighting ariable Natural day light 13 amp sockets Studio Theatre Theatre 150 A as standard* Full day 350 Air Con Half day 180 Lighting Fixed Natural day light 13 amp

12 RNCM Concert Hall RNCM Theatre enue specifics continued RNCM Concert Hall Theatre 466 A as standard* Full day 2,000 Air Con Half day 1,000 Lighting ariable Natural day light 13 amp sockets 3 phase RNCM Theatre Theatre 672 A as standard* Full day 2,000 Air Con Half day 1,000 Lighting ariable Hour 250 Natural day light 13 amp sockets 3 phase Forman Lecture Theatre Theatre 112 A as standard* Full day 425 Air Con Half day 275 Lighting ariable Natural day light 13 amp sockets Studio Theatre Theatre 150 A as standard* Full day 350 Air Con Half day 180 Lighting Fixed Natural day light 13 amp sockets 3 phase Concourse Lower concourse capacity Facilities Lower concourse rates Dining 80 A as standard* Full day 250 Reception 250 Air Con Half day 175 Lighting Fixed Upper concourse capacity Natural day light Upper concourse rates Dining amp sockets Full day 250 Reception 250 Half day 175 Whole concourse capacity Whole concourse rates Dining 150 Full day 425 Reception 500 Half day *A as standard (LCD projector, overhead projector and screen) 23

13 124 Oxford Road Manchester M13 9RD T +44 (0) hospitality@rncm.ac.uk CONFERENCE & CATERING

Conference and Catering at the RNCM

Conference and Catering at the RNCM Refreshment Breaks Tea, coffee and biscuits Tea, coffee and mini Danish (1 per person) Tea, coffee and mini traybake (1 per person) Orange juice (litre) Apple juice