Banqueting Menu Selector

Starters

Chicken liver parfait with poached apricot chutney
& crispy melba toast

Duo of seasonal melon with a passion fruit
Dressing & fresh berries

Traditional Caesar salad
Topped with shavings of fresh parmesan
(Char-grilled chicken available at a £1.50 supplement per person)

Terrine of Confit Chicken & Parma ham
With a soused wild mushroom dressing

Gravadlax of Scottish salmon with fine leaves
& leaves dressing

Smoked haddock fish cakes
With a fennel crème tartar

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Soup Selector

Cream of Seasonal Vegetables
Topped with herb cream

Roasted plum tomato and red pepper soup
Basil infused oil

Veloute of cauliflower
With welsh rarebit croute

Carrot and coriander soup
With a julienne of fresh coriander

Leek and potato broth
With crumbled blue cheese or cheese straws

All soups may be taken as a starter or can be taken as an intermediate at a supplement of £2.50 per person

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Intermediates

All soups may be taken as an intermediate

Consommé of plum tomato and white truffle

Green tea & lemon lollipop

Chicken liver & foie Gras Terrine grape chutney

Kir Royale sorbet
(Champagne & Blackcurrant)

All intermediates are charged at a £2.50 per person

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Fish Courses

Pan seared Sea Bass & Chorizo
And a truffle cream

Poached Scottish Salmon
With a white grape Veronique sauce

Smoked haddock fish cakes
With a fennel crème tartar

£4.95 supplement per person

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Main Courses

Primed roast Sirloin of Scottish beef
Accompanied by garden herb Yorkshire puddings and pan gravy

Poached Breast of Chicken
Coated in a wild mushroom and white wine sauce

Roasted loin of English Pork
Served with crackling and a whole grain mustard sauce

Saddle of Lamb centred with sun blushed tomatoes
And garden herbs, with a redcurrant jus

Steamed fillet of Salmon
With a dill butter sauce

Beef Wellington
Prime fillet of beef wrapped in smoky bacon and mushrooms
Cooked in puff pastry with a madiera jus
(Supplement of £9.50 per person)

Herb baked Rack of Lamb
Rack of English lamb with a green herb and Dijon mustard crust
Served with a port and redcurrant jus
(Supplement of £6.50 per person)

Fillet of Sea Bass
Pan seared fillet of Sea Bass with a green herb risotto
And a lemon salsa
(Supplement £7.50 per person)

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Desserts

Classical Lemon Tart
With orange crème fraiche & raspberry coulis

Brambly Apple Crumble
With vanilla ice cream or traditional custard

Vanilla Crème Brulee
With home made shortbread biscuits

Strawberry & White Chocolate Cheesecake
With a berry coulis

Dark Chocolate Tart
With clotted cream & strawberry syrup

Mulled Wine Poached Pear
With praline syrup

Selection of British Cheeses
With Celery, Grapes and Biscuits
(Supplement £2.50 per person)

Cheese is also available as an extra course at £4.25 per person

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