SELWYN COLLEGE Autumn Menus 2014
Menu Costs Per Head: These costs are for dinners of 30 people or more & for dinners served no later than 7.30pm Please contact a member of the Conference & Events Team To request costs for smaller dinners or for later start times Canapés 5.50 plus VAT 3 Courses 32.00 plus VAT 4 Courses 36.00 plus VAT Cheese Course 5.50 Plus VAT Dessert 5.50 plus VAT Please select one choice for each course & a vegetarian alternative where appropriate All dinners include the following: Hire of Room Printed Menu Cards Assorted Breads & Butter Coffee & Selwyn College Mints
Canapés Please choose 4 items from the selection below: Smoked Salmon Blinis (Locally Smoked Salmon Served on a Russian Pancake) Tomato & Lincolnshire Poacher Brushetta Chicken Liver Parfait Tartlet with Red Onion Chutney Sweet Chilli King Prawns Polenta Cake with Goats Cheese Bouille Coronation Chicken Barquett Crayfish & Smoked Paprika Mayonnaise with Baby Gem Lettuce Sweet Bell Peppers with Feta Cheese Cream Cheese & Cranberry Tartlet Kalamata Olive & Goats Cheese Tartlet Prosciutto Wrapped Figs Devilled Eggs
Fresh Homemade Soups Selwyn Beetroot Soup with Cream and Chopped Dill Winter Squash Soup with Cayenne Spiced Croutons Mushroom Soup with Tarragon Chestnut Soup with Thyme & Bacon Croutons Roasted Tomato Soup with Roasted Garlic
Hors d Oeuvres Ham Terrine with Victorian Apple Chutney & Madeira Served with Crisp Malted Wheat Toasts Smoked Salmon and Chive Fishcakes Served with Rocket Salad & Salsa Verde Chicken Salad With Pancetta, Tomatoes, Croutons and Pecorino Shavings Roasted Winter Vegetables and Pearl Barley Risotto A warming Dish of Pearl Barley, Butternut Squash & Courgette Risotto Warm Duck Confit Salad Served with Pomegranate and Balsamic Syrup and Mixed Salad Leaves Goats Cheese & Spinach Ravioli Fresh Egg Pasta Ravioli Filled with Goats Cheese and Spinach Served on a Pumpkin Cream
Fish Paupiette of Lemon Sole A Boneless Fillet of Lemon Sole Stuffed with Locally Smoked Salmon & Spinach Served with a Citrus Butter Sauce Herb Crusted Cod Fillet With Curly Kale and Tomato Butter Filo Croustade of Smoked Trout A Light Filo Pastry Case With a Filling of Rocket, Olive & Tomato Salad Topped off with a Smoked Trout Fillet and a Drizzle of Lemon Oil Seabass Fillet with Sauce Vierge A Boneless Seabass fillet, Served with a Tomato, Caper, Shallot and Basil Dressing Salmon Wellington Parcels Bite Size Salmon Parcels Filled with Spinach and Cream Cheese Served with a Watercress Sauce
Main Courses Venison Fillet ( 3 Supplement) Roast Loin of Venison Fillet Served with a Mushroom Pie and Shallot Puree Carved Sirloin of Beef Roasted Sirloin of 21day Aged Beef Served with Yorkshire Pudding, Horseradish & Roast Gravy Pork Fillet Wellington Pork Fillet Topped with a Duxelle of Mushroom & Chicken Liver Pate Encased in Light Puff Pastry Duck Breast Honey Marinated Duck Breast with Sautéed Greens Moroccan Spiced Lamb Shank With Harissa Spiced Potatoes & Chickpeas All of our main course dishes are served with seasonal potatoes & vegetables
Sweets Golden Apple Cheesecake A Baked Cheesecake Made of Golden Delicious Apples with a Ginger Crunch Crust Chocolate Tart Served with a Beetroot Coulis Lemon & Almond Drizzle Cake Served with a Disaronno Cream & Winter Berries Rhubarb & Custard Fool Tartly Sweet British Pudding With Rhubarb & Orange and Smooth Creamy Custard Served with a Ginger Snap Biscuit Muscavado Brulee Served with Orange & Pistachio
Cheese & Dessert Cheese Choice of: English & Continental Stilton, Brie & Cheddar Or East Anglian Norfolk Dapple, White Lady & Binham Blue Both Served with Celery, Grapes & Cheese Biscuits Dessert Fruit Platter Extras At an Additional Cost: Fig Ball Quince Jelly
Vegetarian Alternatives (V) Hor d Oeuvres or Fish Course Alternatives Butternut Squash & Goats Cheese Risotto A Creamy Risotto Enriched with Butter Marbled with Butternut Squash & Goats Cheese Garnished with Chervil Artichoke & Mushroom Tart Antipasti of Mediterranean Vegetables & Olives Asparagus, Parmesan & Hollandaise Sauce Main Course Alternatives Herb Roulade with Sunblushed Tomatoes & Red Lentils Onion Tart with Poached Egg Frittata of Courgette & Confit of Tomato Roasted Aubergine Stuffed with Butternut Squash & Mixed Spices All of our main course dishes are served with seasonal potatoes & vegetables