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Selector banqueting menu
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Suites
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Sample menus
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Chef’s selections
• Selector banqueting menu
• Vegetarian selection
• Buffet menus
• Wine list |
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May we recommend the
following menus specially selected for you by our banqueting chef
- David Amor.
Starters
| Homemade Carrot, Ginger
and Coriander Soup with Creme Fraiche |
£2.95 |
| Cream of Roast Tomato and Bell Pepper
Soup |
£2.95 |
| Homemade French Onion Soup with Cheese
Crouton |
£2.95 |
| Homemade Cream of Leek and Potato
Soup |
£2.95 |
| Homemade Cream of Watercress Soup
with Herb Sippets |
£2.95 |
| Homemade Cream of Woodland Mushroom
Soup |
£2.95 |
| Smoked Chicken and Bacon Salad served
with Avocado and Walnut Dressing |
£4.95 |
| Chicken Liver Parfait with Salad Leaf
served with Roast Tomato Chutney |
£4.75 |
| Glazed Goat’s Cheese with Char
Grilled Bell Peppers and Balsamic Vinaigrette |
£4.50 |
| Fresh Water Prawns Served on Lettuce
Hearts with Tomato and Brandy Mayonnaise |
£4.50 |
| Trio of Melon Pearls with Malibu Syrup
Topped with Roasted Coconut |
£4.25 |
Fish
| Poached Salmon served
with hollandaise sauce |
£4.50 |
| Fillets of Lemon Sole served in a
shallot, mushroom and white wine sauce |
£5.95 |
| Fillets of Plaice Veronique served
with a sweet green grape and white wine sauce |
£5.95 |
Sorbet
Main course
| Chicken Breast with basil
mousseline served onto sun dried tomato sauce |
£9.45 |
| Paupiettes of Lemon Sole with fresh
water prawn farce and a saffron and dill cream |
£9.75 |
| Medallions of Pork with apple and
sage compote and Calvados cream sauce |
£10.25 |
| Supreme of Corn Fed Chicken filled
with goat’s cheese, wrapped in Bayonne ham and served
with oyster mushroom sauce |
£9.95 |
| Roast Turkey with chipolata sausage,
chestnut stuffing and cranberry conserve |
£8.95 |
| Roulade of Turkey filled with marinated
sun dried tomato, herbs and fresh asparagus served with a
tarragon cream sauce |
£9.25 |
| Fillets of Plaice served in a shallot,
mushroom and white wine sauce |
£8.95 |
| Roast Leg of Lamb with rosemary flavoured
jus and mint sauce |
£11.95 |
| Roast Sirloin of Beef served with
Yorkshire Pudding and horseradish sauce |
£12.50 |
| Loin of Lamb lined with fresh basil
leaf and wild mushroom duxelle, sliced onto a rosemary jus
|
£12.95 |
| Half Roast Crispy Duckling with a
black cherry and cognac sauce |
£14.50 |
| Medallions of Fillet Steak with shallots
and a crisp pancetta with a Burgundy jus |
£15.95 |
Vegetables
| New Potatoes |
£1.00 |
| Roast Potatoes |
£1.00 |
| Parmentier Potatoes |
£1.30 |
| Marquise Potatoes |
£1.75 |
| Gratin Dauphinoise Potatoes |
£1.75 |
| Carrots Vichy |
£1.00 |
| Cauliflower au Gratin |
£1.50 |
| Honey and Almond Roast Parsnips |
£1.75 |
| Fine Beans with Onion and Bacon
|
£1.75 |
| Baby Sweetcorn and Sweet Red Peppers
|
£2.00 |
| Petits Pois a la Francaise |
£2.00 |
| Mange Tout |
£1.75 |
| Broccoli Hollandaise |
£TBC |
| Panache of Vegetables (Chef’s
choice of five vegetables) |
£5.95 |
Sweets
| Marbled dark and White
Chocolate Marquise with a Grand Marnier anglaise |
£5.50 |
| Creme Brulee with raspberries |
£3.95 |
| Brandy Snap Basket with raspberry
flummery accompanied by a ball of vanilla ice cream |
£3.95 |
| Sticky Toffee Pudding served warm
with a whiskey butterscotch sauce |
£3.95 |
| Fruits of the Forest Jalouise served
warm with cinnamon custard |
£4.25 |
| Toasted Hazelnut and Chocolate Roulade
served on a praline sauce |
£4.50 |
| Strawberry Meringue Vacherin set on
a red berry coulis |
£3.50 |
| A Selection of Cheese (Stilton, Cheddar
and Brie) accompanied with biscuits, celery and grapes |
£3.95 |
Coffee
| Coffee and Mints |
£1.75 |
| Coffee and Chocolates |
£1.95 |
Liquers
| Tia Maria |
£2.60 |
| Bailey’s Irish Cream |
£2.60 |
| Non Vintage Port |
£2.00 |
| Creme de Menthe |
£2.60 |
| Sambucca |
£2.60 |
| Cointreau |
£2.60 |
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