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INTRODUCTION Where waves are breaking just beyond the green fields at the most Southern tip of the Island stands this historic landmark. King William s College and the Buchan School were both founded under the umbrella of Bishop Barrow s Charity which dates from 1668. King William s College was established on its present site in 1833 and the Buchan School was founded in Castletown in 1875. For most of their history the two schools remained separate but had many ideals and principles in common. In 1991 they were brought together and now the two schools operate entirely as one school. King William s College is set on the edge of the bay in Castletown, on the lovely Isle of Man. It can be reached easily by a daily ferry service docking at Douglas (located ten miles away). Alternatively you could fly to the airport that serves many destinations in the UK and Ireland. The airport is located at the side of our playing fields. College is open throughout the year except for Christmas. Accommodation is limited during term time but the rest of the college is available out of term time. Please contact David Quayle for information on Functions, Conferences and Sport Facilities and to see what makes this location unique. Telephone: 01624 820400 Email: david.quayle@kwc.im King William s College, Castletown, Isle of Man IM9 1TP Web: www.kwc.im
MENU 1 Melon Pearls with Lychee Puree and Lime Sorbet Pan Glazed Chicken Breast with Parmesan Mash and Madeira Jus Profiteroles filled with Chantilly Cream and Dark Belgian Chocolate Sauce MENU 2 Medley of Goats Cheese and Potato with glazed Baby Pear and Walnut Dressing Cannon of Lamb with Herb Mash and Red Wine Jus Bitter Glazed Lemon Tart with Passion Fruit Sorbet and Pepper Tuille Biscuit
MENU 3 Thin Slices of Parma Ham with Glazed Figs and Rocket Roasted Manx Sirloin of Beef with Yorkshire Puddings and a Port Wine Sauce Crème Caramel with Forest Berry Compote, Clotted Cream and Sablés Biscuit MENU 4 Chicken Liver Parfait, Toasted Brioche and Apple Calvados Chutney Slow cooked Loin of Pork with Turnip Puree and Pan Jus Hot Bramley Apple Pie with Dorset Clotted Cream and Crème Anglaise
MENU 5 Terrine of Salmon and Prawn with Melba Toast and Herb Pesto Breast of Guinea Fowl with Braised Leek and Juniper Berry Sauce Lovers Swans - Meringue Filled with Cream and Fresh Fruit MENU 6 Roasted Carrot and Coriander Soup Fillet of Cod with a Pine Nut and Herb Crust Dark Chocolate and Bailey's Tart with Vanilla Bean Ice Cream and Brandy Snap
MENU 7 Velvet Cream of Wild Mushroom and Tarragon Soup Roast Beef Roast Turkey Roast Pork Served with stuffing, sauces and gravy Vegetarian Option A Selection of Seasonal Vegetables New Potatoes Roast Potatoes Profiteroles filled with Chantilly Cream and Dark Belgian Chocolate Sauce MAIN COURSE VEGETARIAN OPTIONS Fine Tart of Courgette and Tomato with Rocket Salad and Balsamic Risotto of Wild Mushroom with Parmesan Shavings Charlotte of Roasted Red Pepper and Tomato with Wilted Spinach Filo Basket of Forest Mushrooms and Shallots and Spinach and Madeira Sauce Sorbet (additional course) Elderflower and rose water Bitter Lemon with raspberry coulis
CANAPÉ MENU 2016 Subject to seasonality / prices dependant on numbers and choices Chicken liver parfait & caramelised onion cups Spicy chicken & mango naan breads Sticky rosemary & honey sausages Spicy sausage & red onion marmalade pastry cups Roast beef on mini Yorkshire puddings Chorizo & prawn skewers Manx smoked salmon mousse blinis Manx kipper pate and marmalade toasts Smoked salmon & dill crème fraiche on rye toast Manx crab on cucumber slices
Goats cheese & sundried tomato bruschetta Guacamole, salsa & sour cream crackers Mozzarella, sundried tomato & olive skewers Asparagus & cream cheese roll ups Asparagus wrapped in prosciutto ham Mini smoked salmon sandwiches Mini cucumber sandwiches Mini Croque Monsieur sandwiches Mini chicken & avocado sandwiches Mini curried egg sandwiches Mini patisseries Choc dipped strawberries Mini mince pies