Banqueting menu

Starter course

Salmon, Cream and Rocket Gateau Layered tortilla with cream cheese, salmon and rocket

Classic Prawn Cocktail with Brown Bread Prawns in a marie rose sauce on a bed crisp lettuce

Ogen Melon filled with Seasonal Fruits with a Fruit Coulis Half crown of melon filled with seasonal fruits

Homemade Rustic Pate with Toasted Fingers Served with a salad garnish

Tuna Niscoise with Crispy Croutons Green beans, olives, cherry tomatoes and tuna drizzled in a light olive oil

Feta Cheese with Cherry Tomatoes and Bacon Crumbled feta cheese with cherry tomatoes on a salad garnish with crispy bacon

Oriental Duck Wrap Shredded duck and oriental vegetables in a hoisun sauce

Caribbean Stuffed Pepper Peppers stuffed with rice and Caribbean fruits

Continental Meat Platter Thinly continental meats served with herbed salad and cibatta bread, drizzled with oil

 

Soup course

Leek & Potato Soup

Minestrone with Cheese Crouton

Cream of Mushroom Soup

Chicken & Sweetcorn Soup

Chunky Vegetable Soup

Fish course

Paupiette of Sole filled with Spinach & Tomato Jus Rolled filled poached sole with a tomato jus

Baked Herbed Crusted Cod Oven baked cod topped with herbed breadcrumbs

Poached Salmon with Dill and Cream Sauce

 

Main course

	Sirloin Steak Chasseur Griddled Steak napped with a red wine, shallot and mushroom sauce
	Beef Wellington Fillet Steak with mushroom duxelle wrapped in a puff pastry
	Butterfly Chicken Breast Served with a creamy mushroom and leek sauce
	Supreme of Chicken Filled with blue wrapped in bacon and served with a mango salsa
	Fillet of Pork Medallions Served with a honey and mustard sauce
	Braised Leg of Lamb Steak Served with Madeira sauce
	Lamb Shank Served with a cranberry and rosemary jus
	Oven Baked Barbury Duck Served on a bed of sweet mashed potato with a black cherry sauce
(v)	Roasted Mediterranean Vegetables in a Pastry Envelope Served with a garlic and tomato concasse
(v)	Oriental Vegetable Stir Fry Flavoured with sesame seed oil and ginger
(v)	Vegetarian Lasagne Served with toasted garlic slice

 

Sweet course

Classic Lemon Tart Glazed with caramelised sugar

Chocolate Profiteroles Choux pastry filled with cream and drizzled with a rich dark chocolate sauce

Seasonal Fruit Salad Seasonal fruits marinated in fruit syrup

Chocolate Fudge Cake Moist chocolate sponge with a sticky chocolate fudge covering

Cheeseboard Selection Served with celery, grapes and apple

Banoffi Pie Crisp digestive biscuit base with toffee, bananas and whipped cream

Bramley Apple Pie Chunky Bramley apples sprinkled with cinnamon topped with a sweet pastry

Raspberry Croissant Butter Pudding Slices of croissant with raspberries and a vanilla egg custard

Coffee

Coffee with mints

Coffee and Petit Fours