Chicken Liver, Thyme and Brandy Pate
served with French bread crostini and spiced apple marmalade
Scottish Smoked Salmon
with potato salad, tomato and saffron salsa
Duck Confit Pancake
with oriental vegetables and sweet plum sauce
Stilton and Red Onion Tart
presented with a roquette salad and balsamic vinaigrette
Dill and Salmon Fish Cake
with courgette salad & sweet chili sauce
Potted Shrimps
with toasted granary soldiers
Carrot and Coriander Soup
tomato and roast red pepper soup
Main Courses
Oriental Glazed Delice of Salmon
on coriander noodles and wok fried vegetables
Fillet of Beef
with dauphinoise potatoes, mushroom and peppercorn sauce (£3 supplement per person)
Rump of Welsh Lamb
served with a redcurrant jus, minted leeks and peas, rosemary roasted potatoes
Guinea Fowl with Medjool Dates
supreme of Guinea fowl served with a rich orange, Madeira and date sauce
Fillet of Sea Bass
with caper, onion and parsley sauce and new potato cake
Salmon Delice
served on spring onion potato cake with chive cream sauce
Cider Braised Tenderloin of Pork
with roast potatoes, cider and mustard sauce
Chicken Forestiere
wine poached chicken, with mushroom and bacon fricassee, baby onions and mash
Desserts
Blueberry Brulee
with lemon shortbread biscuits
American Brownie with Hot Chocolate Sauce
Sticky Toffee Pudding with Toffee Sauce
Lime and Passion Fruit Posset
Lemon Brulee Tart
with Mascapone cream
Baileys Cheesecake with red fruits coulis
Chocolate Mousse
topped with Chantilly whipped cream
Cheese Board (£2.00 supplement per person)
Vegetarian Starter
Char-grilled Asparagus
with pepper and feta salsa
Tomato and Mozzarella Salad
with fresh basil and balsamic glaze
Mediterranean Vegetable Tartlet
Vegetarian Main Course
Risotto of Wild Mushrooms
with parmesan shavings and roquette
Spinach and Ricotta Tortellini
with pesto cream sauce
Slow Roasted Tomato and Oregano Gallette
with buttered new potatoes
Winter Hot Buffet Menu Selection
Main Courses
Italian Meat Balls
served with a rich tomato & basil sauce
Beef Carbonade
Rich dark stew of beef with onions and carrots
Cumberland Sausages with Onion Gravy
served on colcannon
French Cassoulet
Pork belly, Toulouse sausages, haricot beans, bay, onions, tomatoes,
Tarragon Chicken
Breast of chicken in a tarragon and cream sauce
Coq Au Vin
Chicken pieces cooked in red wine with bacon and button mushrooms
Fish and Chips
with pureed peas
Teriyaki Salmon on Chili Noodles
Fish Pie
White fish, prawns and leeks in white wine and cream sauce
topped with creamed potatoes
Vegetarian Main
Root Crumble
Carrots, potatoes, parsnip and swede in lightly curried cream sauce topped
with panko and parmesan topping
Ratatouille
Italian vegetables with herbs and rich tomato sauce
Roasted Mediterranean Vegetables
Peppers, courgettes, aubergine and red onion,
served on a bed of oregano infused couscous
Pasta Provencale
with black olives, sun-dried tomatoes, artichoke hearts, courgettes,
tomatoes and salad leaves
Macaroni Cheese with Leeks
Spinach and Pine Nut Tart
Vegetable Lasagne with Blue Cheese and Pine Nuts
Courgettes, spinach, roasted peppers layered with fresh lasagne,
blue cheese, parmesan and white sauce
Sides
Choose two dishes from list below, choice dependent on main dishes selected
Glazed Sweet Potatoes
Mixed Buttered Peas and Beans
Carrots with Parsley Butter
Roast Potatoes
Mixed Salad with French Dressing
Desserts
Choose two dishes from list below
American Brownie with Hot Chocolate Sauce
Lemon Meringue Roulade
Fruit Pavlova
American Baked Cheese Cake
Fruit Salad
Black Forest Gateaux
Chocolate and Orange Mousse Pots
Sticky Toffee Pudding with Toffee Sauce
Apple Crumble with Cinnamon Crunch Topping
Citrus Treacle Tart with Cream
Cheese Board (£2.00 supplement per person)
BBQ Menu Selection
Main Courses
Spit Roasted Pig
served with apple sauce, stuffing and crispy crackling and bread rolls
Beef Burgers
with frazzled onions
Sweet Corn Cobettes
with butter and parsley (v)
Chilli Chicken Skewers
Salad Bar
Green Salad with Dijon Vinaigrette (v)
Tomato, Mozzarella and Basil (v)
Tabouleh (v)
Bulgur wheat with parsley, mint and lemon
