Manor Hill offers modern British cuisine of exceptional quality. The menus are designed to complement a fine food dining experience whilst offering a wide range of choices to suit every palate. Working with the best quality ingredients, we use local suppliers and seasonal products wherever possible. The food is served with a modern twist and offers outstanding value. Our chefs pride themselves on working closely with you and the events team to help design the perfect menu that will make your event memorable from the moment your guests walk through the doors of Manor Hill House until they depart. Can we suggest that you have a look at our menus which are prepared just as a guide and then when you have an idea of the type of food that you would like to offer your guests you arrange to come and meet our chef at one of our Meet the Chef menu planning days. The chef will be pleased to sit down with you and design a menu that fulfils your special requirements. The dishes for your day do not need to come from the menus attached so please be creative and have fun! The costs for the menus are for guidance only and there will be a separate charge for staff, hire of linen, cutlery, glassware and china. This will vary depending on the number of guests and the style of food chosen. We hope that you enjoy choosing from our suggested menus. Happy Dining! The Manor Hill Team Page 1
Nibbles Cheese straws, mixed olives and crisps 3 per person Hot and Cold Canapés 6 for four canapés per person - 1 per additional canapé Cold Canapé Selection Chicken liver paté and onion marmalade on a toasted brioche Smoked chicken, mango and dill filo tartlets Smoked salmon and cream cheese roulade on brown bread Goats cheese mousse with cucumber and chives on a crisp bread (v) Mozzarella balls with cherry tomatoes on sticks (v) Cheese and fresh pineapple (v) Hot Canapé Selection Honey and mustard glazed cocktail sausages Cajun king prawns with sweet chilli dipping sauce Thai fishcakes with lime and chilli dipping sauce Mini spring rolls Chicken satay sticks with peanut dipping sauce Spinach and ricotta filo parcels (v) Deep fried Brie with sesame seed coating (v) Sweet Selection Little lemon tarts Chocolate brownies Strawberries dipped in chocolate Miniature scones with clotted cream and jam Bite sized cheesecakes Larger Canapé Selection 7 for 3 canapés per person Mini Yorkshire pudding filled with rare roast beef and horse radish Mini burgers with a BBQ sauce Mini fish and chips Tempura vegetables with a sweet chilli dipping sauce (v) Mini pizza bites (v) Pigs in blankets For a canapé party we would suggest choosing 12 items, which is a full meal s worth. Page 2
Three Course Wedding Breakfast Prices start from 34 Starter Smooth chicken liver pate served with fruit chutney and toasted sour dough Carpaccio of Beef, English mustard mayonnaise, sweet potato crisps and rocket leaves Scottish salmon, watercress terrine, rye croutes and horseradish mousse Prawns served in a cocktail sauce with sliced avocado, served with a lime and lemon dressing Roast Portobello mushroom, glazed goats cheese, balsamic reduction and rocket (v) Mediterranean vegetable terrine, heirloom tomato jelly and toasted sour dough (v) Caramelised onion and sundried tomato tartlet with basil pesto (v) A fan of seasonal melon with berry compote dusted with ginger and brown sugar (v) Roast vine tomato soup with a basil cream (v) Honey roasted carrot soup with coriander cream (v) Main Course Main courses will be individually plated. Please choose vegetables and potatoes to accompany dishes from our selection, These can be served family style in dishes on each table. Roasted chicken breast served on crushed new potatoes with a Madeira jus Breast of chicken in a thyme and lemon sauce with fennel garnish Slow braised shoulder of lamb with a rosemary and redcurrant jus Roast rack of herb crusted lamb served with a minted gravy. ( 3 supplement) Braised blade of beef in a red wine and mushroom sauce Beef Wellington, served with a rich red wine and Madeira gravy. ( 5 supplement) Roast sirloin of local beef served with a Yorkshire pudding and bordelaise sauce. ( 3 supplement) Crispy pork belly served with caramelised apples and a cider sauce Sautéed pork tenderloin served with black pudding in a wholegrain mustard cream sauce Oven baked Salmon fillet served with pink peppercorns, fresh dill and hollandaise sauce Root vegetable and spinach bake with parmesan glazed mash (v) Wild mushroom and stilton tarte, fine, slow cooked onions, braised leeks and herb veloute (v) Sweet potato and spinach wellington (v) Page 3
Three Course Wedding Breakfast - continued Desserts Summer Fruit Pudding - seasonal summer fruits individually moulded and served with clotted cream Sticky Toffee Pudding - a rich sticky toffee pudding with butterscotch sauce and vanilla cream Lemon Posset served with a shortbread biscuit Pannacotta - vanilla pannacotta, shortbread biscuits and fruit compote Warm Chocolate Brownie - served with white chocolate cream and vanilla ice cream Vanilla Crème Brülée - served with chocolate and shortbread biscuits Eton Mess - crushed meringues, tasty berries and lashing of cream all in one glass Baileys Cheesecake - coffee créme anglaise and dark chocolate Ice Cream and Sorbets - a selection of local ice creams available with sauces and sprinkles Meringue Nest - with passion fruit, raspberries and honeycombe Sherry Trifle - with strawberries and white chocolate Chocolate mousse with seasonal fruits Desserts are 6 each or an assiette of 3 for 7 per person Breads Selection of artisan breads with dipping oils - ideal as a pre-starter 2 per person Cheese Board A selection of cheeses with biscuits, grapes and celery 3 per person Tea and Coffee Tea and coffee 2 per person Tea and coffee with petit fours or homemade biscuits 3 per person Page 4
Three Course Wedding Breakfast - continued Choose one from below: Potato Selection Hot new potatoes with mint butter Fondant potatoes Mash choice of mustard, sweet potato or plain Baked potato with butter Dauphinoise Roasted potatoes Lyonnaise Jacket potatoes Duck fat chips Choose two from below: Vegetable Selection Green beans with toasted almonds Creamed cabbage and bacon Chantenay carrots in melted butter Minted peas with baby onions Roasted root vegetable selection Cauliflower in a cheese sauce Broccoli and cauliflower florets with pancetta Panache of seasonal green vegetables Salad Selection Mixed salad bowl of mixed leaves, celery, cherry tomatoes, cucumber and peppers with mixed dressing Pasta salad with feta and olives in a sun-dried tomato sauce Caesar salad with romaine lettuce, parmesan, croutons and Caesar dressing Greek salad with cucumber, cherry tomatoes, red onion, green peppers, black olives and feta in a mint dressing Rice salad with sweetcorn, mixed peppers and peas Red cabbage coleslaw Roasted Mediterranean vegetables in balsamic and fresh mint Tomato, red onion and basil salad Spicy three bean salad with cannellini, kidney and white beans with sweetcorn and red peppers in a sweet chilli dressing Page 5
Sharing Meals Prices start from 20 A meal is a time of uniting friends and family and what better way to do that than sharing food. From roasts to pasta, from tapas to paella, all of our sharing meals are made to be a little more relaxed and a lot of fun ROAST TABLE BANQUETS A joint of meat is placed on each table and carved by a guest who will be allocated an apron and a carving set. The accompanying vegetables and sides are then placed in bowls on the table for the guests to serve themselves The choices include: Roast Beef ( 6 supplement) Local roasted sirloin of beef served with Yorkshire pudding, roasted potatoes, horseradish, mustard, local seasonal vegetables and homemade gravy Roast Lamb ( 4 supplement) Roasted locally bred leg of lamb with rosemary and garlic, served with mint sauce, roasted potatoes, local seasonal vegetables and a mint gravy Roast Pork Locally bred rack of pork served with crispy crackling, stuffing and homemade apple sauce, roasted potatoes and local seasonal vegetables, served with roast gravy Roast Turkey Locally reared roasted farm turkey served with sage and apple stuffing, pigs in blankets, bread sauce, roasted potatoes, local seasonal vegetables and roast gravy COLD SHARING PLATTER Also available as a starter at 7 per person Mezze Platter Price 16 per person Consisting of yoghurt spiced chicken skewers, Tabbouleh, grilled aubergines with olive oil, roasted red pepper hummus and lamb kebabs. Served with warm pitta bread Mediterranean Platter Price 16 per person Serrano ham, chorizo, salami, mortadella, beetroot hummus, marinated artichokes and olives with ciabatta Fish Platter Price 18 per person Consisting of smoked salmon, smoked mackerel pate, tempura squid, prawns, taramasalata and rustic breads BBQ Platter Price 22 per person Two locally sourced sausages, minced beef burger, marinated chicken breasts and vegetable skewers served to the table with salads, onions and artisan bread rolls and potatoes Salad Accompaniment Prices from 2 per person/per dish See page 5 Page 6
Children s Menu Our children s menu is suitable for children aged between 2 and 10 Please choose one option only to be served alongside the adult menu choice We recommend for children under 2 the parents should bring in their own food 2 courses for 15 3 courses for 18 Starter Chicken dippers with ketchup Fan of melon (v) Fruit or salad crudité (v) Main Course Grilled chicken breast with chips and garden peas Pork sausages with creamy mashed potatoes and gravy Battered fish goujons with chips and peas Burger with French fries Penne pasta in a tomato sauce (v) Pizza with a side salad (v) Dessert Ice cream with sauces and sprinkles Fresh fruit salad with ice cream Chocolate brownie with vanilla ice cream If you prefer the children to enjoy the same foods as the adult guests then a smaller portion of each course is available at a 50% cost reduction. Page 7
Bistro Style Dining 3 courses for 28 Starter Prawn and flaked salmon cocktail in a Marie Rose sauce Fishcake with sweet chilli sauce Ham hock terrine and fruit chutney Your own choice of soup (discuss with chef) A fan of melon and seasonal fruits (v) Toasted bruschetta with tomato, basil and pesto (v) Main Course Local sausages with cheesy mashed potato, minted garden peas and red onion gravy Individual braised beef and ale pie, minted new potatoes and braised red cabbage. Hunters chicken (bacon, cheese and BBQ sauce) served with sweet potato fries Classic fish pie, topped with a herby potato crumb, crushed peas, and a panache of vegetables Beef Bourguignon served with rice and minted peas and carrots Vegetable moussaka, tomato and onion salad and herb focaccia (v) Additional Side Dishes Additional vegetables, potatoes and salad available as per three course wedding menu 2 per serving Desserts Sticky toffee pudding with vanilla ice cream Apple and blackberry crumble with vanilla custard Chocolate brownie and ice cream Eton mess Sherry trifle Steam treacle sponge with vanilla custard A choice of three ice creams with sauce Tea and coffee 2 per person Tea and coffee with petit fours or homemade biscuits 3 per person Page 8
Cold Buffet 26 per person to include a choice of 3 main dishes, 5 side dishes and 3 desserts Main Courses Lemon chicken with Greek yoghurt and coriander Honey glazed gammon ham platter with home-made chutney Roast turkey breast with orange glaze Whole dressed salmon with lemon mayonnaise Creamy leek and bacon flan Rare roast beef with fresh horseradish sauce Chicken and ham pie in crusty pastry with apricots Mediterranean meat platter Spinach and cream cheese roulade (v) Side Dishes and Salads Roasted vegetable cous cous Tomato and mozzarella salad with olive oil and balsamic dressing Mixed salad bowl of celery, cherry tomatoes, cucumber, peppers and red onions with dressing Pasta salad with feta and olives in a sun-dried tomato sauce Caesar salad with romaine lettuce, parmesan, croutons, anchovies and Caesar dressing Greek salad with cucumber, cherry tomatoes, red onion, green peppers, black olives and feta in a mint dressing Home made rice salad with sweetcorn, mixed peppers and peas Home made red cabbage coleslaw Tomato, red onion and basil salad Spicy three bean salad with cannellini, kidney and white beans with sweetcorn and red peppers in a sweet chilli dressing Jacket potatoes with butter Hot new potatoes in mint butter Desserts French chocolate torte with crème fraiche Lemon tart with citrus coulis Treacle tart with cream Lemon posset with shortcake White chocolate mousse with roasted peaches Chocolate brownies Fresh fruit salad Strawberries and cream Crème brulee with mandarins Berry pavlova Eton mess Page 9
Hot and Cold Buffet 32 per person (Minimum 50 persons) To Start Served to share at the table (choice of 1) Mediterranean meat platter to include salami, mortadella, Parma ham and Bresaola Smoked fish platter, consisting of smoked trout, smoked salmon, smoked mackerel and smoked eel Vegetable and cheese anti pasti served with rocket Main Course Collected from buffet table (choice of 2) Whole dressed salmon with lemon mayonnaise Coronation chicken with coriander Rare roast beef with horseradish sauce Honey roast gammon with a mustard glaze and peach slices Beef bourguignon Thai chicken curry Pork with cider and caramelized apple Roasted vegetable lasagna (v) Sweet potato tagine (v) Accompaniments for Main Course (choice of 4) Roasted Mediterranean vegetables Coleslaw Pilaff rice Jacket potatoes with parsley butter Hot minted new potatoes Tomato and mozzarella salad with basil and olive oil Mixed salad bowl of cherry tomatoes, cucumber, red and green peppers, red onions and a vinaigrette dressing Rice salad with peppers and peas Spicy three bean salad with cannellini, white and kidney beans Desserts Collected from buffet table (choice of 2) Please refer to dessert selection from Three Course Wedding Breakfast menu All with fresh cream Page 10
Barbeque Menu Manor Hill BBQ selection consists of: Two locally sourced sausages, minced beef burger, cajun spiced chicken drumstick, fried onions, rolls, sauces and relish 12 per person with a minimum of 50 guests Additional Items 4oz Ribeye or sirloin steak - 6 per person Chicken breast marinated with herbs or spices - 3 per person Spare ribs in a sticky BBQ sauce - 3 per person Chicken, lamb kofta or vegetable kebabs - 3 per person Monkfish and prawn brochette - 5 per person Lamb noisettes - 5 per person Vegetarian alternatives Field mushroom stuffed with blue cheese and garlic (v) - 3 per person Vegetable Brochette, consisting of mushrooms, red and green peppers, onions and cherry tomatoes (v) - 3 per person Pulled Pork Our traditional and always popular pulled pork in a choice of flavours using only the shoulder of the pig, served with cobs, stuffing and apple sauce 8 per person Salad Selection Why not add a selection of salads or potatoes to your BBQ choice, or pulled pork to enhance your meal These can be chosen from the salad selection on page 5 2 per person/ per portion Evening Bacon Rolls 7 per person Our chef will cook bacon to request and serve in fresh crusty bread or rolls. Page 11
One Pots 10 per person with a minimum of 40 guests Chicken a la King Succulent pieces of chicken served in a cream and tarragon sauce, served with pilaf rice Chicken Cacciatore A classic rustic Italian dish with diced chicken breast served in a tomato and mushroom sauce with a hint of Oregano, served on a bed of penne pasta Beef Bourguignon Diced cubes of local beef slowly cooked in a red wine sauce with bacon, mushrooms and a sprig of thyme, served on a bed of Boulangere potatoes Sweet and sour pork Cubed pork and stir fried vegetables coated in a delicious sweet and sour sauce and served on steamed rice with peas Chilli con carné - chefs special recipe - choose how spicy you want to go Thai chicken green curry Pieces of succulent chicken in a fragrant and creamy sauce made from coconut milk, limes and the very best spices, served with boiled rice Lamb tangine with prunes Slow cooked lamb pieces with sweet prunes and fragrant spices of ginger, Sausage and bean casserole A tasty sausage stew, containing local sausages, chorizo, celery, pepper, garlic and paprika, served on a bed of colcannon mash Paneer curry with broccoli and sesame Vegetable curry with sprouting broccoli, Paneer cheese, cumin, sesame seeds and ginger and garlic, served on boiled rice (v) Vegetable cous cous Vegetarian cous cous, served with mint, onions, radishes, sprinkled with feta cheese and a balsamic dressing. Served cold, but can be adapted for hot! (v) Big Pans 8 per person with a minimum of 60 guests Big pan hire charge 250 Traditional paella Seafood paella Meat paella Stir fried curries Wood Fired Pizza 8 per person with a minimum of 80 guests Oven hire charge 250 Three cheese Pepperoni Vegetable Mexican Chicken and bacon Meat feast Ham and pineapple Sides 2 per person/per selection Salad selection Duck fat chips Bombay potatoes Skinny fries Sweet potato fries Popadoms, Nan or Pitta breads along with chutneys Page 12
Vintage Afternoon Tea 20 per person (choose 4 finger sandwiches, 3 savoury items and 3 sweet items) Sandwiches or Wraps Smoked salmon and dill crème fraîche Atlantic prawn and homemade Marie Rose sauce Wiltshire ham and sun dried tomato chutney Coronation chicken and rocket Roast beef and horseradish Cucumber and cream cheese (v) Free range egg mayonnaise and watercress (v) Brie and cranberry Mature cheddar cheese and sun dried tomato chutney (v) Sandwich selection available on white or granary bread (Additional selections add 2 per person per additional item) Savoury Homemade sausage rolls Individual pork pies Scotch eggs Quiche lorraine Black olive palmiers (v) Mini bruschetta with tomato and basil (v) Spinach and ricotta filo parcel (v) Mini pizza bites (v) (Additional selections add 2 per person per additional item) Sweets and Cake Buttermilk or currant scones with home made preserve and clotted cream A selection of macarons Indulgent chocolate cake Individual Victoria sponge cake Salted caramel profiteroles Chocolate éclairs Chocolate brownies Lemon posset with vanilla Chantilly and raspberries Fresh fruit tarts Shortbread biscuits Mini pavlova with seasonal fruit Flapjack (Additional selections add 2 per person per additional item) Fresh strawberries and cream - 3 per person Page 13
Evening Finger Buffet 6 items for 12 per person 8 items for 14 per person 10 items for 16 per person Assorted chicken skewers plain, tandoori or satay Sausage rolls with mustard Honey and mustard sausages Local farmhouse pork pie Scotch eggs Tiger Prawns with a Marie Rose dip Mini Yorkshire puddings and roast beef Spicy potato wedges with sour cream dip (v) Assorted vegetarian bruschetta (v) Pizza slices (v) Assorted pittas, crudités and dips (v) Meat or vegetable samosas (v) Meat or vegetable spring rolls (v) Sandwiches or Wraps Smoked salmon and dill créme fraiche Atlantic prawn and homemade Marie Rose sauce Wiltshire ham and sun dried tomato chutney Coronation chicken and rocket Roast beef and horseradish Cucumber and cream cheese (v) Free range egg mayonnaise with watercress (v) Mature cheddar cheese with tomato chutney (v) Brie and cranberry Sweets and Cake Currant scones with homemade preserve and clotted cream Chocolate sponge Flapjack Coffee and walnut cake Victoria sponge cake Chocolate brownies Lemon posset with vanilla Chantilly Mini pavlova with seasonal fruits Page 14
Evening Grazing Platter 10 per person Country style smooth farmhouse pate Cheese selection (choose any four cheeses): Farmhouse matured Cheddar, Brie de Meiux, Camembert, creamy blue Stilton, Roule of goats cheese, Wensleydale (v) A selection of crudités with dips (v) Cheese crackers, artisan bread selection, warm pittas and butter (v) A selection of hummus (v) Grapes, celery sticks and seasonal fruits (v) Late Evening Cheese Platter 3 per person (minimum spend of 150) Cheese platter consisting of: Farmhouse matured Cheddar, creamy blue Stilton, Brie de Meiux (v) Cheese crackers and bread selection (v) Grapes and celery sticks (v) Sweet Buffet 2 per person A selection of sweets which are attractively presented on a sweet cart or a dressed table in jars and dishes with scoops and striped paper bags to match the theme of the event Ice Cream Trike or Table Prices from 4 per person Looking for something different and delicious why not have a selection of locally made ice creams and sorbets. Choose four flavours which are served by our staff in luxury waffle cones or tubs with spoons with guests adding their own sprinkles and sauces from the sweet treat table. Naked Cake Please speak with chef who will create a bespoke cake specially for you Cake of Cheese Please speak to our chef who will create a cake out of your favourite cheeses Page 15
A Space For Your Notes Page 1
Manor Hill House Swan Lane, Upton Warren Bromsgrove Worcestershire B61 9HE