• Abstract and Figures
• Public Full-text

BANQUETING MENU OPTIONS Please select 1 item from each course to be served to all guests with a vegan/vegetarian alternative MENU 1 @ £38.50 per person + VAT STARTERS Smoked haddock and cucumber timbale, tomato salsa, basil and caper dressing with crisp bruschetta Glazed melon trio on char-grilled pineapple with a burnt orange, pomegranate and mango coulis (v) Pulled ham hock and cream cheese terrine, rocket, potato and chive salad with piccalilli relish Roasted red pepper, tomato, mozzarella and grilled aubergine tower with a sun-dried tomato and chervil dressing (v) Baked salmon on a rosti pancake, Vermouth and dill sauce with shallots and sweet pea leafs Salmon and spring onion fish cake with mixed leaf salad and a Vermouth cream sauce MAIN COURSES Poached chicken fillet with a watercress, tomato and chive mousse served with sweet potato rosti Roasted loin of pork with barbeque bonbon, crisp crackling and a Calvados honey sauce with creamy chive mash Beef two ways – short crust steak and ale pie and a herb roasted sirloin of beef served with sweet ale pan jus and goose fat roasted potatoes Roasted chicken fillet with herbs, cream cheese and roasted peppers in a red wine and chervil sauce with crushed new chive potatoes Minted pulled lamb tower and crusted lamb rump served with redcurrant sauce and champ mash Pan fried red sea bream, cream tomato sauce, roasted Mediterranean vegetables and parsley new potatoes Braised lamb shank with honey and red wine sauce and creamy chive mash Roasted fillet of beef wrapped in cured bacon, asparagus spears with a Madeira sauce (supplement of £3.50 + VAT) DESSERTS Baked Irish cream cheesecake with fig and raisin chutney and coffee brown butter crumble Dark chocolate delice and salted caramel brownie with banana mascarpone cream ‘Classic’ lemon tart with marshmallow fondant and strawberry relish ‘Assiette of Rhubarb’ Rhubarb and custard, vanilla and rose panna cotta with rhubarb jelly, rhubarb confit and fennel crumble Apple tart tatin with thick blackberry and Tonka bean cream, and maple syrup caramel Damson plum steamed pudding with port syrup sultanas, vanilla ice cream and English custard Coffee and after dinner mints Allergen Notice Please be advised that the above menu items may contain nuts or extracts of nuts, wheat based products, dairy products or other ingredients which may cause adverse reactions to any guest who has an intolerance to these items and/or their derivatives Should you wish to find out more about the ingredients we use, please ask you Event Planner and they will be pleased to supply the relevant information BANQUETING MENU OPTIONS MENU 2 @ £42.00 per person + VAT STARTERS Smoked salmon gravadlax, prawn mousse, poached salmon paté with lemon oil dressing and rye bread Duck terrine with a plum compote, rocket salad and pepper dressing Goats cheese panna cotta, cheese bonbon, beetroot jelly, baby leaves and crispbread (v) Char-grilled asparagus with crisp Parma ham, gruyère cheese baked fig, balsamic dressing Cod fillet on pea purée, potato crisp, tomato and onion sauce and sweet pea leaves Baked tomato, smoked chicken and Boursin cheese in a filo pastry with wild mushroom sauce served on mixed leaves MAIN COURSES Classic roast glazed duck à la orange served with chive crushed new potatoes Pan fried salmon marinated in honey and soy garnished with shredded vegetables and a Thai style dressing with potato and onion rosti Panko crumbed chicken breast with a ham and cheese filling, asparagus, potato chips and a sweet tomato herb sauce Beef fillet Café de Paris butter with a bordelaise sauce, on a bubble and squeak scone Chicken breast wrapped in bacon filled with black pudding and chorizo sausage with a red wine and tarragon sauce served with fondant potato Lamb noisettes in a mustard and mint crust, French trimmed lamb cutlet with a redcurrant jus served with Dauphinoise potato Char-grilled pork medallion, crisp pork belly with a calvados and honey sauce served with onion mash Medallion of venison with cranberry and port sauce (supplement of £3.50 + VAT) DESSERTS COLD ‘Textures of fruit’ Dry roasted frozen strawberry, raspberry and pineapple gelle, apricot and pear with Sauternes broth and infused melon with mint, Pistachio, orange and olive oil pavé, pressed apple terrine, pistachio crumble, honey and ginger ice cream ‘Chocolate Symphony’ White chocolate mousse with strawberry wrapped in dark chocolate, caramelised white chocolate with roasted milk chocolate crumble, ginger and chilli chocolate sauce ‘The classic collection’ Gingerbread and date pudding with whisky custard, homemade Eccles cake with thick clotted cream, Victoria sandwich with buttercream mousse and homemade cherry jam HOT Almond pithivier cake, strawberry and red plum compote with vanilla pod sauce Anglaise ‘Sao Palme’ dark chocolate fondant with mild chocolate chip ice cream and white chocolate sauce Baked ‘Pink Lady’ apple, peach, rhubarb and plum chutney, walnut crumble with cardamom ice cream and cider syrup Sticky treacle tart with almond crumble, clotted cream, almond brittle mousse with blackberry compote and vanilla custard Coffee and after dinner mints Should you wish you take any starter, main course or dessert item from the above list and replace their equivalent in the menu 1 selector then the following supplements will apply. Starter – £3.00, Main course - £5.00, Dessert - £2.50 all plus VAT. Allergen Notice Please be advised that the above menu items may contain nuts or extracts of nuts, wheat based products, dairy products or other ingredients which may cause adverse reactions to any guest who has an intolerance to these items and/or their derivatives Should you wish to find out more about the ingredients we use, please ask you Event Planner and they will be pleased to supply the relevant information BANQUETING MENU OPTIONS VEGETARIAN / VEGAN SELECTION (all dishes are suitable for vegan and vegetarian diets) STARTERS Blood orange, pear, avocado with fig, pomegranate and red currants salad drizzled with an oil dressing Fried tofu topped with baked tomato filled with garlic and herb vegan cheese with a balsamic tomato dressing Baked vegan filo pastry parcel filled with asparagus, mushroom, red onion served with a chive sauce Char-grilled asparagus and vegan cheese on a bed of lambs lettuce with fig and a balsamic dressing MAIN COURSE Baked vegetable croquet with braised red onion, tomato and a sweet herb sauce Mediterranean vegetable and grilled vegan cheese tower with a fresh watercress sauce Wild mushroom, leek and basil risotto with rocket Baked vegan filo parcel filled with asparagus, red onion and mushroom with a roasted red pepper sauce DESSERTS Vanilla and red berry vegan cheesecake Dark chocolate mousse with black cherry compote Raspberry vegan Eton mess with a shortbread biscuit Warm pear and apricot crumble with vegan vanilla ice cream Warm apple and sultana pie with a thick vanilla vegan cream Allergen Notice Please be advised that the above menu items may contain nuts or extracts of nuts, wheat based products or other ingredients which may cause adverse reactions to any guest who has an intolerance to these items and/or their derivatives Should you wish to find out more about the ingredients we use, please ask you Event Planner and they will be pleased to supply the relevant information .

Load more

  3

Copy Link