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Conference & Banqueting, Corporate Hospitality, Tradeshow & Events Brochure 2012

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Conference & Banqueting, Corporate Hospitality, Tradeshow & Events Brochure 2012 CONFERENCE & BANQUETING, CORPORATE HOSPITALITY, TRADESHOW & EVENTS BROCHURE 2012. Conference & Banqueting, Corporate Hospitality Facilities At The Glynhill HoteL There is a choice of Suites for your own SPECIAL ACCOMMODATION RATES particular function requirements: We offer Special Accommodation Rates for guests attending a function, Corporate Event or Meeting at the Glynhill Hotel THE BARONY BANQUETING SUITE (subject to availability ). Relax and stay overnight after the event has accommodation for approximately without the worries of driving home. For reservations please 420 guests. Comfortable and spacious with contact the hotel direct on 0141 886 5555. every facility for the larger Function, the Barony Suite may be sub-divided into the Barony One and the BOOKING PROCEDURES Barony Two Suite. A letter of confirmation and a £500.00 Deposit is required 7 days after a provisional reservation, 90% of the estimated Function THE BARONY ONE SUITE Account is payable 14 days prior to the event (Minimum numbers Is suitable for approximately 170 guests, own pre-reception lounge, for the meal on Fridays and Saturdays is 80-100 guests in Barony guest facilities and own entrance. One, 100-120 Guests in Barony Two and the Whole Suite is 180- 300. If you unfortunately have to cancel your booking the Hotel THE BARONY TWO SUITE will retain the confirmation deposit of £500.00. Their will be a Has accommodation for approximately 220 guests, spacious dance further cancellation charge of 50% of the estimated account if the floor, own pre-reception lounge, guest facilities and own entrance. Hotel is unable to re-let the accommodation. The hotel will try and minimise loss by re-letting the accommodation and may be able to LE GOURMET, THE GLYN & ALCOVE waive the cancellation charges. Are ideal venues to unwind after your successful meeting, relax and enjoy the first class food prepared by our award winning French Brochure can be altered at the discretion of the management. The Chef, ideal venue for corporate/private dining. management reserve the right to amend the programme without prior notice being given. THE MACKINTOSH AND MORAY ROOMS Are located on the first floor of the hotel, both rooms are suitable THE MENU for private Dining and smaller intimate corporate events, each Please select two choices from each of the four courses to make room can cater for up to 50 guests. your ideal function or event menu. This flexibility ensures your menu comprises of good choices for guests. All public areas and function suites are fully air-conditioned. ACCOMMODATION at the Glynhill Hotel From the moment you arrive at the family-run Glynhill Hotel, we want you to be able to relax knowing that the services and amenities on offer are second to none. What makes the Glynhill special is our commitment to service and this shows from the initial moment of booking through to your Event itself. Our In-house Co-ordinators will assist in every way to ensure your expectations are more than exceeded. Years of experience and attention to detail have made the hotel one of Scotland’s foremost Event venues. Our fully refurbished, self-contained Barony Suite has accommodation for over 400 guests with first class facilities to match including separate pre-reception lounges, cloaks and guest amenities. The Hotel’s 145 bedrooms include luxurious new CONFERENCE/EXHIBITION FACILITY contemporary Club Rooms. 4 LCD Projector 4 Track Lights 4 Overhead Projector 4 Spotlights Our award-winning French Chef, Pascal Eck, will delight your 4 AV Equipment 4 ISDN Line/Broadband guests with his interpretation of modern and classic cuisines, from 4 PA System 4 Air Conditioning our tailor made packages through to our A La Carte menu option, 4 Microphone/Sound 4 Broadband ensuring a successful Event for you and your guests. 4 Video 4 WiFi 4 Platform ROOM FACILITIES MEETING ROOM FACILITIES 4 Telephone 4 Room Service 4 Radio/TV 4 Trouser Press/Ironing Board Seating Capacity 4 4 Tea/Coffee Double/Twin rooms for Theatre Area 4 Hairdryer single occupancy ROOM/SUITE Style Banquet Sq.m 4 Fresh Fruit BARONY * 450 420 430 BARONY (1) 200 180 209 ACCOMMODATION FACILITIES BARONY (2&3) 150 220 220 TOTAL NO. OF ROOMS 145 MACKINTOSH 60 40 51 FAMILY 16 MORAY 55 40 47 36 DOUBLE/TWINS 57 BOARDROOM 40 25 EXECUTIVE 40 20 32 PREMIUM/CLUB ROOMS 72 EXEC LOUNGE 80 50 84 PARKING 230 LOUNGE 1 80 50 100 Additional purpose built syndicate rooms 201, 202 & 203. * Partition Available. A la Carte menu Hot Starters Mixed Seafood and Spring Onion Fish Cake, Plum Tomato Our Wedding Co-ordinator and Mango Salsa ................................................ £5.00 will be only too pleased to Poached Darne of Salmon served with Langoustine assist in the preparation and Mussels Bisque ............................................ £5.00 of your own package theme, French Goat Cheese and home-dried Tomato Tart, taking into account additional Baby Spinach Salad and Raspberry Dressing (v) ........ £5.50 finer requirements. Please Seared Scallops, Black Pudding Mash and Pea Velouté £8.00 note that menus for Events are a suggested 4 course and Soups £4.25 coffee, outwith breakfast Cream of Carrot, Pickled Ginger and fresh Coriander (v) packages. Please note Cream of Roasted Plum Tomatoes and fresh Basil (v) that there may be Cream of mixed Wild Mushrooms and Arran Mustard (v) a minimum charge applied Cream of Cauliflower and Dijon Mustard (v) on certain dates during Cream of Asparagus and Lemon Zest (v) the year (applicable for Cream of Chicken and fresh Chives conference and trade shows). Provençale Fish Soup, Rouille, Crouton The A La Carte choice enables you to customise your own and Gruyere Cheese ......................................... (£5.25) menu, please add £2.00 to menu total for added choice. Tomato, Red Peppers and fresh Basil (v) Drink packages available with A La Carte menu. Mediterranean Minestrone, Crouton and fresh Parmesan (v) ...................................... (£5.00) Leek and Ayrshire Potatoes (v) Cold Starters Pea and baked Ham Trio of Melon served with Parma Ham and Cullen Skink ................................................... (£5.25) Red Berry Compote ............................................. £5.00 Scotch Broth (v) Galia Melon, Strawberry Sorbet and Midori Syrup (v) £5.00 Mains courses Lemon Pepper marinated Fillet of Chicken Caesar Salad served in a Parmesan Basket ................................ £5.50 All served with: Salad of Atlantic Prawns, Baby Gem Lettuce and Steamed Seasonal Vegetables or Honey Roast Root Vegetables Marie Rose Sauce .............................................. £6.00 Roast Charlotte Potatoes with Rosemary or Boiled Baby New Assorted Greek Platter ....................................... £7.50 Potatoes Home Smoked Breast of Barbary Duck, Apricot and Grain Fish Mustard Compote, Baby Gem Lettuce and Aioli Dressing ............................................. £6.25 Grilled Fillet of Salmon, Lobster and Avruga Caviar Cream Sauce ....................................................£12.75 Trio of Scottish Salmon, Pickles Mouli and Cucumber Salad, Langoustine and Caviar Dressing ........................... £6.25 Roast Fillet of Sea Bass, Three Beans Cassoulet and Red Onion Jus ...........................................£14.50 £7.00 Assiette of Italian Antipasti served with Crissini ....... Herb Crusted Fillet of Haddock served with Tomato Chicken Liver Pate, served with Cumberland Sauce and Avocado Salsa ............................................ £12.75 and Condiment ................................................. £5.00 Poached Fillet of Sole, Dugléré Sauce ...................£12.75 Poultry and Game Profiteroles filled with Vanilla Chantilly Cream, Stuffed Chicken Supreme with Sage and Onion, Hot Chocolate Sauce and Grilled Almonds .............. £4.50 Red Port and Mixed Mushrooms Sauce .................£12.75 Warm Banana Bread, Hot Chocolate Sauce and Roast Breast of Barbary Duck, Puy Lentil Pistachio Ice Cream ........................................... £5.00 and Bordelaise Sauce .........................................£14.50 Fresh Fruit Salad served with Fresh Cream or Glynhill Roast Turkey Breast, Sage and Onion Stuffing, Vanilla Ice Cream ............................................. £5.25 Chipolatas, Cranberry Sauce and Jus .....................£12.50 Dark Chocolate Mousse, Coffee Sauce ................... £4.50 Fillet of aged Venison, Savoy Cabbage and Cointreau Panna Cotta, Orange Coulis .................. £4.25 Pancetta Ragout, Mixed Berry Sauce ....................£19.00 Apple and Cinnamon Tart, Caramel Ice Cream and £5.00 Meat Maple Syrup .................................................... Fresh Strawberry and Drambuie Gateau, Roast Scottish Rib Eye served with Bordelaise Raspberry Coulis .............................................. £5.50 and Spring Onion Sauce ....................................£17.00 Pear and Almonds Tart, Chocolate Ice Cream and Crowned Fillet of Beef with a Ceps Mousse, Toffee Sauce .................................................... £5.00 Madeira Sauce ..................................................£22.50 Raspberry Cheesecake, Glayva Sauce ...................... £4.50 Grilled Sirloin Steak served with traditional accompaniments and Tarragon Béarnaise Sauce .......£22.00 Lemon and Lime Cheesecake, Strawberry Coulis ...... £4.50 Roast Leg of Lamb with Fresh Mint Glynhill Trio of Chocolate .................................. £6.00 and Pommery Mustard, Light Heather Honey Jus ....£14.50 Assiette of Citrus Miniardise ...............................
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