Banqueting Menu Options
Dinner Menu 1
Caramelised Onion with a Tomato & Goats
Cheese Tart and Crispy Serrano Ham
~ ~ ~
Grilled Sea Bass on a bed of Straw Vegetables
with New Potatoes and a Champagne Sauce
~ ~ ~
Rhubarb & Treacle Tart with a Chantilly Cream
and Raspberry Coulis
~ ~ ~
Coffee or Tea and Petit Fours
Dinner Menu 2
Composite of Scottish Salmon
~ ~ ~
Breast of Deban Duck glazed with
Marmalade, served with Celeriac Mash,
Mange Tout and a Cointreau Sauce
~ ~ ~
Mixed Nut Tart with Malibu Cream and
Coconut Shavings
~ ~ ~
Coffee or Tea and Petit Fours
Dinner Menu 3
Tian of Char-Grilled Vegetables with
Garlic Roasted Tomatoes
and a Wild Rocket & Herb Dressing
~ ~ ~
Guinea Fowl served with Sweet
Chestnuts, Baby Spinach and Potato
Galette and a Port Wine Sauce
~ ~ ~
Ginger, Honey & Vanilla Parfait with
a Maple & Caramel Sauce
~ ~ ~
Coffee or Tea and Petit Fours
Dinner Menu 4
Carpaccio of Halibut with a Fennel
Confit and Lemon Infused Oil
~ ~ ~
Fillet of Venison & Veal served with
Apple & Almond Rösti and a Girolle
Mushroom & Meaux Mustard Sauce
~ ~ ~
Double Chocolate Fudge Torte with a
Vanilla & Chocolate Sauce
~ ~ ~
Coffee or Tea and Petit Fours
Dinner Menu 5
Trio of Gravadlax with a Lemon Confit,
Celeriac Remoulade and a Beetroot Crisp
~ ~ ~
Smoked Chicken & Goats Cheese Ravioli
on Roasted Vegetables with a Balsamic
Dressing
~ ~ ~
Fillet of Dover Sole served with a Crab
Soufflé and a Saffron Cream Broth
~ ~ ~
White Chocolate, Coffee & Chestnut
Delice with a Spiced Plum Compôte
~ ~ ~
Coffee or Tea and Petit Fours
Dinner Menu 6
Assiette of Asparagus with Truffle Oil
~ ~ ~
Baked Goats Cheese wrapped in Filo
with a Walnut Crust and a Cranberry &
Orange Dressing
~ ~ ~
Herb Marinated Lamb served with a
Vegetable Gâteaux, Smoked Garlic and a
Carrot Sauce
~ ~ ~
Chocolate, Praline & Pear Torte with a
Frangelico & Toffee Sauce
~ ~ ~
Coffee or Tea and Petit Fours
Dinner Menus
Vegetarian Options
Wild Mushroom & Goats Cheese Tartelette
with a Champagne Sauce
~ ~ ~
Baked Tortilla with Red Onion, Char-Grilled Artichoke,
Baby Spinach and a Red Pepper Coulis
~ ~ ~
Field Mushroom and Poached Egg in a
Brioche Paste with a Chive Butter Sauce
~ ~ ~
Asparagus & Pecorino Cheese Ravioli on Butter
Squash with a Watercress Sauce
~ ~ ~
Baked Timbale of Aubergine with Courgette, Tomato
and Feta Cheese and a Roast Tomato Coulis
~ ~ ~
Mediterranean Vegetable Brochette on Artichoke
Risotto with a Gazpacho Dressing
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