Banqueting Menus for Savill Court Hotel, Windsor

Starters:

Home Cured Gravadlax, Rocket leaves and Creme Fraiche

Venison Parfait, Black Cherry Compote

Scottish Smoked Salmon and Prawn Mousse, Lemon Grass Salsa

Chicken and Wild Mushroom Terrine, Truffle Oil

Plum Tomato and Mozzarella Salad, torn Basil Leaves (v)

Galia Melon, Strawberries steeped in Champagne (v)

Chargrilled Vegetable Terrine, Toasted Brioche

Home Made Smoked Haddock and Spring Onion Fisk Cakes, Lemon Oil

Sweet Melon and Air Dried Ham, Dijon Vinaigrette

Caesar Salad, Garlic Croutons, Shaved Parmesan and Anchovies

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Soups:

Curried Butternut Squash, Herbed Croutons

Vegetable and Barley Broth

Leek and Potato Soup

Roasted Plum Tomato and Red Pepper

Pea and Home Cooked Ham, with Mint

Sweet Potato and Parsnip

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Main Dishes

Roast Sirloin of Scottish Matured Beef, Yorkshire Pudding and Gravy

Pan Fried Duck Breast, Plum and Brandy Jus

Roasted Breast of Chicken, wrapped in Pancetta, Tomato and Basil Sauce

Roast chump of Lamb, Red Currant Jus

Pork Cutlet, Oyster Mushrooms, Marsala Sauce

Tournedos of Scottish Beef, Stilton Crust, Rosemary and Whiskey Jus

Pan Fried Breast of Guinea Fowl, caramelized Baby Onions, Madeira Jus

Breast of Corn Fed Chicken, Pesto and Sun Dried Tomato Mousse, Tarragon Cream

Noisette of Lamb, Roasted Artichoke and Asparagus, Thyme Jus

Baked Goats Cheese and Vegetable Tart, Pesto Dressing (v)

Wild Mushroom Ravioli, Parmesan Shavings and Rocket Leaves (v)

Grilled Asparagus and Vine Tomatoes, Basil Oil Linguine (v)

Roasted Peppers, filled with Ratatouille, topped with Mozzarella (v)

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Fish Dishes:

Grilled Tuna Loin, Aromatic Crispy Vegetables and Chilli Oil

Scottish Salmon en Croute, Crayfish and Lobster Bisque

Pan Fried Red Snapper, Braised Spring Onions and Ginger

Steamed Fillet of Cod, wrapped in Spinach, Bearnaise Sauce

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Puddings:

White Chocolate and Passion Fruit Mousse, Mango Coulis

Peach and Champagne Tart

Rich Chocolate Truffle, Vanilla Pod Cream

Home Made Apple Pie, with Custard

Sticky Toffee Pudding, Vanilla Ice Cream

Strawberry Parfait, Raspberry Sauce and Shortbread

Lemon Tart, Forrest Berries

Banoffee Cheesecake, Chocolate Custard

Classic Creme Brulée

Vanilla Panna Cotta, Marinated Strawberries

Fresh Fruit Platter

Selection of English and Continental Cheeses

Coffee and Petit Fours

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Sorbets:

Pink Champagne

Lemon and Thyme

Mandarin and Vodka

Blackcurrant

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Menus from £30 per person