RoCRE Rothamsted Centre for Research & Enterprise Contents Breakfast Canap s é Buffet Salads Banqueting Desserts Menu
Breakfast Menu Thyme roasted mushroom, bacon or sausage roll 4.50 Fruit platter 1.50 per head - minimum 10 people Bowl of fresh fruit 10.00 per bowl Refreshments (all day) Coffee or tea & biscuits Coffee or tea & patisseries Afternoon cream tea 1.60 per serving 3.25 per serving 4.50 per serving Healthy Choices Fruit platter Individual portion of nuts Individual dried fruits Rice crackers Natural yoghurt & fruit purée Vanilla & pomegranate syrup fruit salad 1.50 1.50 1.50 1.50 1.50 3.75
Canapés Selection 1 Salami & mustard Chicken tikka blinis Sweet pepper & goat s cheese Minted pea blinis Devilled egg & cherry tomato Smoked salmon blinis Garlic & herb cheese with sundried tomato Crab & guacamole blinis 6.50 Selection 2 Cream cheese stuffed peppers Sweet chilli chicken skewers Smoked salmon, rocket and parmesan curls Selection of puff pastry tarts Mini sweet and sour chicken rolls 9.75 Selection 3 A selection of seven classic cold canapés Marinated roasted salmon skewers Skewered chicken yakatori Mediterranean brochettes Imperial poultry dim sum 12.25
Buffet Sandwich Menu Our sandwiches are made from fresh white and granary bread and accompanied by a platter of succulent English and exotic fruits Ham and mustard Chicken mayonnaise Cheese ploughman s Double egg and spinach Prawn marie rose Tuna and cucumber 8.25 Finger Buffet Menu including the sandwich menu detailed above Skewered chicken Individual sausage rolls Deep fried brie in a rosemary crumb Tempura battered prawns Crudités with a selection of dips 11.50 Classic British Picnic Honey glazed chicken wings Melton Mowbray pork pie Breaded brie Vegetable fritter Crayfish tails Salmon skewers All served with a red onion chutney, potato and chive salad and a mixed leaf salad 13.75
Buffet Continental Buffet Bresaola Dry-cured beef from Northern Italy Prosciutto Italian air-cured ham Milano salami Cured pork sausage seasoned with garlic and pepper Fromage Jura Régal A French hard cheese with a herb flavour Emmental Hard Swiss cheese with a mild nutty, sweet flavour Buffalo mozzarella Authentic Italian mozzarella made from buffalo milk Red and yellow pepper confit Red and yellow peppers cooked with herbs, sugar, vinegar, spices and finished with extra virgin olive oil Sun-blushed tomatoes with basil in extra virgin olive oil Lightly dried, sweet, luscious tomatoes Marinated green and black olives Infused with garlic, chilli and lemon Rocket and shaved Parmesan salad Mediterranean leaves with shavings of Italian hard cheese Freshly baked bread 18.00
Buffet Fork Buffet Our fork buffet is accompanied by a freshly baked bread roll and a choice of four salads from the salad menu Roast turkey Roast ham Mixed pepper quiche Poached salmon supreme A chilled dessert from the banquet menu 25.50 Hot Fork Buffet Please choose 2 from the list below Coq au vin with potato puree Hand diced beef chilli & rice Beef stew, herb dumpling, steamed kale Lamb & chickpea tagine with a herbed couscous Roasted butternut squash, pearl barley risotto with parmesan shavings Ratatouille with baked goat's cheese & focaccia bread Salmon & asparagus quiche with a potato & chive salad Smoked haddock fishcake with tenderstem broccoli & popped pumkin seeds A chilled dessert from the banquet menu 25.50
Salad Menu 5.25 your choice of any 4 salads, served with a crusty roll Greek Feta cheese, olives, tomatoes, deseeded diced cucumber, cherry tomatoes, sundried tomatoes, red onions, mint, dried oregano, olive oil, lemon juice Farfalle Farfalle pasta, pesto, pine nuts, parmesan shavings, rocket Red & white coleslaw Red cabbage, white cabbage, carrot, red onion, mayonnaise Soya bean Soya beans, sugar snap peas, petit pois, mint, sweet chilli sauce, rocket, pea shoots Pickled cucumber Cucumber (deseeded), sugar & vinegar reduction, dried chilli flakes, dill Bean trio Borlotti beans, flageolet beans, cannellini beans, diced red pepper, diced yellow pepper, sweetcorn, mint, parsley, olive oil Mixed leaf Oak leaf, lollo blondo, frisée Goat s cheese Goat s cheese, green lentils, couscous, peas, red pepper, yellow pepper, tomato, sundried tomato, parsley, lemon juice, basil, olive oil Noodle Egg noodles, courgettes (julienne/ grated), carrot (julienne/ grated), coriander, sweet chilli sauce Tomato melody Tomato, cherry tomato, sundried tomato, basil, olive oil Remoulade Celeriac (julienne/ grated), Dijon mustard, white wine vinegar, sugar, chopped parsley, mayonnaise
Banqueting Menu We have a range of dishes exclusively created by our Head Chef. Once you have confirmed your booking we can arrange for you to meet with the Chef prior to your event to discuss your exact requirements. We ask all your guests to have the same meal; however we will cater for special dietary requirements with advance notice. Vegetarian meals are marked with a (V). Please select one starter, one main course and one dessert per booking. Starters Chef's homemade soup of the day A freshly prepared soup garnished with cream 5.00 Dilled gravalax with a mustard sauce and wholemeal bread A traditional Scandinavian dish of cured salmon and dill. Sliced thinly and served with a complimenting mustard sauce and wholemeal bread 6.50 Duck terrine with a mango salsa A rich, luxurious duck pâté served with an exotic vibrant mango salsa 6.75 Mozzarella, tomato and baby leaf salad with a basil dressing (V) Rounds of sliced buffalo mozzarella and tomato surrounding a nest of baby leaves, with a vibrant green basil dressing 5.75 Antipasto selection with olives and ciabatta bread A selection of fine cured Italian meats, with olives and ciabatta bread, finished with a twist of black pepper and olive oil drizzle 6.75 Crayfish marie rose on a bed of baby leaves with miniature tomatoes A twist on a classic! crayfish in a mayonnaise based dressing, served on salad leaves and garnished 5.75 A duo of melon, fruit coulis and fruit garnish (V) A pairing of cantaloupe and watermelon, served with a fruit sauce and fresh summer fruits 5.00 Bread rolls with olive oil and balsamic vinegar are available at 1.50
Banqueting Menu Mains Fillet of beef with a béarnaise sauce A very traditional dish using the finest cut of beef, served with a butter and tarragon sauce 20.00 Rack of lamb with a herb crust and apricot relish Rack of spring lamb encrusted in herbs and roasted, served with a bright, fresh, fruity apricot relish 18.50 Roasted duck breast with a rich jus & blackberries Succulent roasted duck breast glazed and served with a rich jus & blackberries 16.50 Tarragon cream chicken A simple but deliciously rich dish of chicken breast, served in a white wine and cream sauce, infused with tarragon 15.50 Cod loin in a slow roasted tomato sauce with caramelised onions A thick prime cut of boneless cod served in a luxuriously rich slow roasted tomato sauce with crisp golden onions 16.50
Banqueting Menu Mains Roast salmon supreme with a caper and lemon butter dressing A boneless cut of salmon simply roasted and dressed with a zingy caper and lemon dressing 15.50 Sweet pepper and chilli tarte tatin (V) A savoury take on a classic apple tarte tatin A combination of roasted peppers and chilli on a pastry base 15.00 Wild mushroom stroganoff with a timbale of rice (V) A historic Russian dish consisting of sautéed mushrooms in a paprika brandied sour cream sauce, finished with gherkins and served with rice 14.50 Aubergine and walnut bake (V) Roasted aubergines filled with tomatoes, walnut, blue cheese and a crumb crust, baked in the oven and drizzled with fine olive oil 14.50 Goats cheese and caramelised onion tart (V) Using a contrasting creamy rich goats cheese and tangy caramelised onion, baked in a delicious crisp tart, drizzled with olive oil 14.50 All dishes are served with seasonal vegetables and roast potatoes
Desserts Raspberry Meringue Nest Crisp nest of meringue topped with enriched whipped cream and fresh raspberries, served with a delicious fruit coulis 5.25 Fresh Fruit Salad Diced seasonal fresh fruit served in a light sugar syrup 4.75 Vanilla Baked Cheesecake with a Seasonal Fruit Coulis A New York style cheesecake served with seasonal fruit coulis and garnish 5.25 Apple Tarte and Fresh Cream Stewed Bramley apples encased in a crisp pastry case, served with fresh pouring cream 5.25 Profiteroles and Chocolate Sauce Delicate choux buns filled with whipped cream and smothered in a rich dark chocolate sauce 5.25 Lemon Tart with a quenelle of Vanilla Cream Citrus curd filled pastry case served with vanilla infused cream 5.25 Hot Chocolate Fondant and Vanilla Ice Cream Warm chocolate pudding with a melting centre 5.75 British Cheese Selection A choice of three cheeses from our British cheese menu 6.25 Coffee or Tea with a Petit Four Freshly brewed coffee or individual pot of tea served with a chocolate 2.00