BANQUETING MENU

Starters

Spicy Tomato Soup

Asparagus, Petit Pois & Tarragon Soup

Beetroot Cured Gravadlax 

Anti Pasta Salad
Served with Mozzarella, Olives & Sun blush Tomato
(Please note that this Dish contains Pork)

Spicy Tiger Prawns
Served with an Asian Slaw

Classic Prawn Cocktail

Asian Spiced Duck Salad

Butternut Squash & Sweet Potato soup

Terrine of Chicken with Bacon
Served with a mixed leaf salad

 

Main Course

Supreme of Chicken stuffed with Ricotta Cheese & Spinach wrapped in Parma Ham
Served with a tarragon & white wine cream sauce

Scotch Fillet of Beef with either Madeira Sauce or a Pepper Sauce

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Rump of Lamb with a Redcurrant Jus

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Roast Breast of Duck on a bed of braised red cabbage
Served with port wine sauce

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Rib Eye Steak with Mushroom & Tomato

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Fillet of Pork on a bed of puy lentils
Served with a red wine jus

Roast Sirloin of Beef with Yorkshire pudding
Served with a Beef Jus

Darne of Salmon with Herb crushed new potatoes
Accompanied with a Dill cream sauce

Corn fed breast of Chicken with a Tomato provincale sauce

 

Dessert

Potted summer fruit cheesecake

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Lemon posset with homemade shortbread biscuit

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Chocolate & Pecan nut brownie
With Vanilla ice cream & fudge sauce

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Apple & Raisin crumble tart
Served with Vanilla Ice Cream

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Individual Berry Pavlova

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Dark Chocolate Pot with Amoretti Biscuits

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Vanilla crème brulee
Served with either Baileys or Cointreau

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Chocolate & Raspberry Tart

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Homemade Lemon tart with raspberry coulis

 

Effective from 1st March 2017 Prices Subject To Change 

The EU Food Information for Consumers Regulation No (1169/2011) has set rules for new requirements which state that from December 2014 all food businesses must declare any of 14 identified allergenic ingredients which are used in non pre-packed or loose foods that are sold or provided.

Please check with your guests whether they have any food allergies and/or intolerances and ensure you inform us accordingly.