Plan your meeting, conference or event at Macdonald Bath Spa Hotel

£20.95 per person for 6 items/£22.95 per person for 8 items

• Lamb Shish Kebab

• Chicken & Lemongrass Satay

• Rare Roast Beef & Caramelised Onion on Foaccacia Bread

• Wood Mushroom tartlet, Poached Egg, Hollandaise sauce

• Demitasse of seasonal soup

• Open sandwiches

• Salmon Pave, Saffron Mayonnaise

• Char grilled Vegetable Kebabs, Ginger & Garlic

• Aromatic Sticky Pork, Spring Onions & Coriander

• Thai Fish Balls, Chilli syrup

• Char grilled Blue Fin Tuna with Asian Salad

• Oyster Fritter, Mango Salsa

• Foie Gras terrine, Tamarind Brioche

• Marinated Berries, Chantilly Cream Meringue

• Pistachio Nut Brownie

• Chocolate pots

• Apple and Frangipan tart

• Vanilla pod Crème Brulee

• Chocolate and Lavender mousse

• Roasted fruit crepes, Orange zest syrup

Canapés £8.50 per person to include a choice of four from the menu

• Peppered Chicken Skewers

• Diced Salmon Teriyaki tossed in Toasted Sesame

• Chickpea & Curry Fritter

• Roasted Vegetable Kebabs

• Mini Shepherds Pie

• Seaweed & Cucumber Rice Rolls

  WITH GREEN HORSERADISH

• Cream Cheese & Chive Croutons

• Tomato Fondue & Parmesan Crouton

Two course hot and cold buffet menu

• Selection of Five Salads and Dressings

• Platter of Assorted Cold Meats

Please Select Your Main Courses

• Braised Gressingham Duck Legs with a Red Wine Sauce

• Honey Glazed Gammon Pave with a Grain Mustard Cream

• Roast Fillet of Black Bream with a Pesto Cream Sauce

• Free Range Chicken & Shitake Mushroom Pie

• Organic Salmon Fillet

  WITH STIR FRIED NOODLES AND ORIENTAL GINGER SAUCE

• Traditional Lancashire Hot Pot

• Free Range Chicken Curry

  WITH NAAN BREAD

• Butternut Squash & Pinenut Lasagne (V)

Suitable seasonal vegetables accompany all Main Courses

• Assorted Mini Desserts

• Fresh Fruit Bowl

Please select one main course for groups of 1-14

Please select two main courses for groups of 15-50

Please select three main courses for groups of 51 and above

• 2 Courses

  £27.50 per person

• 3 Courses

  £33.00 per person

• £5.00

  supplement per person

Please pre choose your Items 3 Weeks prior to your arrival

Private Room Hire

• The Avon Room

  £775.00

• The Kennet Room

  £325.00

• The Admiralty

  £275.00

• The Grange Suite

  £220.00

Menu One Starter (£40.00 per person)

• Roasted Red Pepper & Tomato Soup

  WITH A BASIL OIL CROUTON

• English Pear & Apple Salad

  WITH CHORIZO AND TOASTED PINE NUTS

• Crispy Duck Leg Salad

  AGED BALSAMIC DRESSING

• Poached Organic Salmon

  WITH CUCUMBER SALAD AND DILL MAYONNAISE

Menu One Mains

• Braised Blade of Scottish Beef

  WITH CARAMELISED ONION MASHED POTATO AND PORT WINE SAUCE

• Pan Fried Fillet of Wild Banded Black Bream

  WITH SAFFRON POACHED POTATOES AND SHELLFISH CREAM

• Slow Cooked Out-door Reared Pork Belly

  WITH A FONDANT POTATO AND SAGE & ONION SAUCE

• 18 Hours Cooked Highland Lamb

  WITH A POTATO GATEAU AND A REDCURRANT JUS

Menu One Desserts

• Caramelised Orange

  WITH COINTREAU PANACOTTA

• Warm Pecan Pie

  WITH BUTTERSCOTCH SAUCE

• White Chocolate Cheesecake

  WITH A BROWNIE BASE

• Mango and Coconut Mousse

  WITH FRUIT COULIS

• Plated Selection of British Cheeses and Biscuit

  (£5.00 supplement)

• Tea & Coffee with Fudge

Menu Two Starters (£45.00 per person)

• Cream of Button Mushroom Soup

  WITH CEPE POWDER

• Crispy Filo & Goats Cheese parcel

  WITH A FIG CHUTNEY

• Pressed Guinea Fowl Terrine

  WITH A PRUNE CENTRE

• Gateau of John Ross Jr. Smoked Salmon

  WITH CAPERS & DILL

Menu Two Mains

• Duo of Gressingham Duck

  WITH BRAISED RED CABBAGE AND MEADE SAUCE

• Baked Fillet of Wild North Sea Cod

  WITH CRUSHED POTATOES AND A GREEN PEA SAUCE

• Pan Fried 21day Aged Scottish “Pave” Beef Steak

  WITH “FOREST” GARNISH, GRATIN DAUPHINOISE AND PORT WINE SAUCE

• Free Range Chicken Breast

  STUFFED WITH TOMATO & BASIL COMPOTE, SLOW ROASTED POTATO AND RED WINE SAUCE

Menu Two Desserts

• Dark Chocolate Marquise

  WITH BLACK CHERRY & KIRSCH COMPOTE

• Treacle Tart

  WITH CLOTTED CREAM ICE CREAM

• Milk Chocolate & Banana Mousse

  WITH AN APRICOT SAUCE

• Roasted Pear Crème Brûlée

• Plated Selection of British Cheeses and Biscuits

  (£5.00 supplement)

• Tea & Coffee with Fudge

Menu Three Starters (£50.00 per person)

• Red Onion and Buffalo Mozzarella Tart

  WITH TOMATO VINAIGRETTE

• Potted Out Door Reared Pork and Ham Hock Terrine

  WITH PLUM CHUTNEY

• Thai Fish Cake

  WITH A CORIANDER SALAD AND LEMONGRASS SALSA

• Traditional Smoked Salmon by John Ross Jr, (Aberdeen)

  CRÈME FRAICHE AND SODA BREAD

Menu Three Mains

• Roast Rump of Highland Lamb

  WITH SAVOY CABBAGE AND FONDANT POTATO, ROSEMARY INFUSED SAUCE

• Pan Fried Fillet of Wild Monkfish

  WITH CRISPY PANCETTA AND A SAFFRON RISOTTO

• Roast 21day Aged Scottish Sirloin of Beef

  WITH GLAZED SHALLOTS AND A TARRAGON SAUCE (AVAILABLE AS RIB OF BEEF IF PREFERRED)

• Roast Loin of Scottish Venison

  WITH GLAZED PEAR AND A BITTER CHOCOLATE ENRICHED SAUCE

Menu Three Desserts

• Hot Strawberry Soufflé

  WITH A VANILLA CREAM (MAX 30 COVERS, NOT SUITABLE FOR THE GRANGE SUITE)

• Trio of Chocolate Desserts

• Traditional Lemon Tart

  WITH A THYME SORBET

• Marmalade Bread & Butter Pudding

• Plated Selection of British Cheeses and Biscuits

  (£5.00 supplement)

• Tea & Coffee with Petits Fours

Vegetarian Options

• Aubergine and Puy Lentil Filo Parcel

  WITH A CHIVE BUTTER SAUCE

• Shitake Mushroom and Spinach Risotto

  (Can be prepared for Vegans)

• Roasted Red Pepper

  STUFFED WITH A MUSHROOM AND QUORN STROGANOFF

• Creamy Polenta

  WITH ROASTED MEDITERRANEAN VEGETABLE AND GOATS CHEESE MELT, BASIL OIL

Additional Courses

• Cream of Mushroom Soup

  (£4.95 Supplement as an intermediate Course)

• Roasted Apple and Celery Soup

  (£4.95 Supplement as an intermediate Course)

• Leek and Potato Soup

  WITH FLAKED SMOKED SALMON (£4.95 Supplement as an intermediate Course)

• Fish Course

  all the fish main courses can be served as a Fish Course from £10.95 Supplement as an intermediate Course

• Various Fruit and Alcohol Sorbet and Granite

  From £3.75 Supplement as an intermediate Course

• British Cheese and Biscuit Platter

  £4.95 Supplement per person as an additional Course

• Plated British Cheese and Biscuit

  £7.95 Supplement per person as an additional Course

Canapés £8.50 per person to include a choice of four from the menu

• Peppered Chicken Skewers

• Diced Salmon Teriyaki tossed in Toasted Sesame

• Chickpea & Curry Fritter

• Roasted Vegetable Kebabs

• Mini Shepherds Pie

• Seaweed & Cucumber Rice Rolls

  WITH GREEN HORSERADISH

• Cream Cheese & Chive Croutons

• Tomato Fondue & Parmesan Crouton

Dietary Requirements

• Gluten Free

  As no wheat flour is used in the making of our sauces, most starter and main courses are suitable or can be adapted for a gluten free diet. Unfortunately many of the desserts do contain wheat flour; however we will always be able to offer an alternative.

• Dairy Free

  Some of the starter courses can be prepared or adapted so they are dairy free and we are always able to offer a Tossed Salad or Melon alternative. Most of the Main courses can be prepared or adapted so they are dairy free. Unfortunately most of the desserts are not suitable to be adapted to dairy free; however we can always offer Sorbets or Fresh Fruits as an alternative.

• Nut Allergies

  As our kitchens use nuts in the production of some dishes and due to cross contamination we are not able to guarantee 100% nut free. However we can ensure that no nuts are used in the production of a particular dish