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Sample Banqueting Menus – Srping/Summer 2020

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Sample Banqueting Menus – Srping/Summer 2020 SAMPLE BANQUETING MENUS – SRPING/SUMMER 2020 First Course Ideas or or Crab & Watercress Roulade Lamb Shank Terrine Goat’s Cheese & Hazelnut Filo Parcels wrapped in Smoked Salmon Pickled Gherkin & Baby Beets Celeriac & Rhubarb Vinaigrette Rocket Salad, Lime Mayonnaise Honey Za’atar Yoghurt or For Vegetarian Guests For Vegetarian Guests Tian of Pressed Mediterranean Vegetables Pressed Spring Vegetable Terrine Cornish Mackerel Fillets Rocket Salad, Green Herb Salsa Pickled Gherkin & Baby Beets Puy Lentils, Vegetable Mirepoix Honey Za’atar Yoghurt Red Onion Tart Tatin or For Vegetarian Guests Beetroot Falafel Roquefort Soufflé Puy Lentils, Vegetable Mirepoix Blush Poached Pear, Endive Red Onion Tart Tatin Saffron Dressing or Jerez Squid & Shrimp Salad Pink Grapefruit & Avocado A Selection of Handmade Artisan Breads For Vegetarian Guests Asparagus & Spring Radish Salad Pink Grapefruit & Avocado Lamb Shank Pithivier Gherkins, Pickled Onions and Endive, Za'atar Yoghurt SAMPLE BANQUETING MENUS – SRPING/SUMMER 2020 Second Course Ideas or or Rainbow Trout Salsify, Mushroom & Gruyère Gratin Miniature Fishmongers’ Pie Spring Greens, Wild Garlic & Almond Butter Pastry Crescents Haddock, Salmon and Wild Fennel For Vegetarian Guests or For Vegetarian Guests Chargrilled Butternut & Aubergine Miniature Vegetarian Pie Spring Greens, Wild Garlic & Almond Butter Darne of Cod Chick Pea, Tomato & Fennel Chorizo Crust, Lemon Emulsion Spring Onions & Radish or For Vegetarian Guests Caramelised Leek & Caper Tartlet Stuffed Plum Tomatoes Beetroot Carpaccio, Tarragon Crème Fraiche Quinoa, Pea & Pimento Lemon Dressing or New Season Duet Nettle Broth, Rabbit & Quail Scotch Egg For Vegetarian Guests Spring Vegetable Duet Nettle Broth, Spinach Croquette Baked North Sea Cod Caramelised Fennel, Peas & Pimento, Dill Beurre Blanc or Chargrilled Brochette of Spring Lamb Savoury Courgette Cheesecake Red Wine Cinnamon Reduction Red Lentils, Wilted Little Gem SAMPLE BANQUETING MENUS – SRPING/SUMMER For Vegetarian Guests Chargrilled Tofu, Aubergine and Sweet Pepper Main Course Ideas Savoury Courgette Cheesecake or Fresh Mint & Chilli Salsa Red Lentils, Wilted Little Gem Rose Veal Saltimbocca Organic Chicken Breast Ballotine Smoked Bacon, Lemon & Sage Lemon Grass & Ginger Stuffing Lyonnaise Potatoes or Coconut Cream Sauce, Jasmine Rice Herb Baked Tomatoes & Fine Beans Steamed Bok Choy with Pimento Mallard Breast & Pithivier For Vegetarian Guests Morrel & Mushroom Demiglace For Vegetarian Guests Cabbage, Apple & Raisin Pirozhki Rainbow Chard Thai Vegetable Green Curry Sour Cream with Lemon & Sage Dauphinoise Potatoes Crispy Shallots, Jasmine Rice Lyonnaise Potatoes Steamed Bok Choy with Pimento Herb Baked Tomatoes & Fine Beans For Vegetarian Guests Beetroot & Hazelnut Tart Tatin or Morel Mushrooms, Green Herbs Rainbow Chard Roasted Atlantic Halibut with King Scallop Dauphinoise Potatoes Champagne & Wild Herb Velouté Crushed New Potatoes, Spinach or Purple Sprouting Broccoli Poached Fillet of Beef “Prince Albert” For Vegetarian Guests Red Cabbage & Redcurrant Chiffonade Mediterranean Vegetable Lasagne Horseradish Jus Crushed New Potatoes, Spinach Fondant Potatoes Purple Sprouting Broccoli For Vegetarian Guests Crispy Chick Pea Pancakes Red Cabbage & Redcurrant Chiffonade Romesco Sauce Grilled Lamb Brochettes Fondant Potatoes Pistachio, Honey & Warm Spices SAMPLE BANQUETING MENUS – SRPING/SUMMER 2020 Dessert Ideas or Apple & Rhubarb Turnover Frangipane Plum Tart Blood Orange Sorbet Clotted Cream, Damson Coulis or or Banana & Date Mille-Feuille Tangerine Marmalade & Ginger Crème Brûlée Lavender Ice Cream Chargrilled Fruit Kebab Kumquat & Starfruit Compote or Espresso Chocolate Martini Pistachio Ice Cream, Pirouline Wafer or Mojito Jelly Mint Macaron, Mango & Lime Salsa A Vegan Berry & Ice Cream dessert and a selection of Farmhouse Cheeses with Fresh Fruits will be offered to any guest who declines the dessert Banana & Date Mille-Feuille Lavender Ice Cream, Kumquat & Starfruit Compote SAMPLE BANQUETING MENUS – SRPING/SUMMER 2020 Savouries or To Finish Mini Cheese Fondue Devilled Kidneys Fairtrade Coffee Pear, Gherkin, Sourdough Crostini Smoked Bacon, Romesco Sauce A Selection of Teas and Infusions or For Vegetarian Guests Handmade Chocolates and Sweetmeats Chickpea & Sesame Kofta Manchego Romesco Sauce Quince Curd & Grissini or Anchovy Tartlets Watercress, Cherry Tomatoes & Sour Cream For Vegetarian Guests Lentil & Raisin Moneybags Watercress, Cherry Tomatoes & Almond Yoghurt or Smoked Mozzarella Feuillette Baby Leeks, Lemon Vinaigrette Smoked Mozzarella Soufflé Heritage Tomatoes, Black Olives, Acacia Honey Dressing.
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