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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