Sample Menu

Appetisers

- Asparagus Soup served with Cream & Croutons

- Courgette, Parmesan & Pesto Tart

- Thai Crab Salad with Avocado, Sun Blushed Tomatoes & Lemon Dressing

Main Course

- Roasted Duck Breast
--served with Parsnip Mash, Fine Beans, Chantenay Carrots & Plum Sauce

- Beef Wellington
--served with Red Wine Jus & Seasonal Vegetables

--Vegetarian Main Course Options

- Wild Mushroom, Red Pepper & Leek en Croute
--served with Rocket & Desiree Potatoes

Desserts

- Individual Brioche Bread & Butter Pudding

- Pear & Frangipane Tart with Sauce Anglaise

- Chocolate & Mint Bavarois with Mint Coulis

Banqueting Sample Menu - PDF file (83kb)

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