Whatever the occasion, you can trust us to deliver...

Transcription

1 Cottons Hotel & Spa AA 79% why not visit cottonshotel.com where you can browse more photos on our gallery The Courtyard Whatever the occasion, you can trust us to deliver... Whatever your reason for a get-together, as the organiser there s a lot at stake when you volunteer to be the one to co-ordinate the day. We know that making the event a huge success will be the only thing on your mind ~ and we understand that we have a very big part to play in this. From the dedicated event organiser who will work with you planning the details, through to Chef and the food service brigade, you ll be working with a team of willing professionals who take pride in delivering exceptional service. One of the first decisions will be the location for your event - once you have some numbers in mind, we'll talk you through the options that will suit your occasion. There are private dining rooms and suites for a range of numbers - ideal for events with entertainment and speeches or, for less formal occasions, an area of the restaurant can be reserved for your event. Our pack contains a selection of menus to give you an idea about the dishes and prices, but we really do prefer to work with you on this one to ensure we meet both your expectations and your budget. Please do contact our events team on and we ll happily prepare a personalised quote for you. Steve Ogden, General Manager

2 The Verandah Suite Completely remodelled in 2010, we ve used our 25 years experience of hosting exclusive events to create a stunning air-conditioned suite. From the moment your guests arrive, they ll be enthralled by the feature Champagne Bar, the sophisticated mood lighting and magnificent glass-fronted private balcony. Up to 200 guests for a reception or 180 seated. relax in the spa The wine list is extensive and we'll be happy to recommend wines to accompany the menu, or you can take advantage of a drinks selection - at a fixed price per head, which makes it easier to budget. The per person price for your chosen menu will also include: A dedicated host for the evening to oversee your event Table decorations and menu cards for each table The Courtyard A perfect venue for a more intimate celebration, the Courtyard has seen some of Cheshire s finest parties. Informal, relaxed and definitely different. Up to 110 guests for a reception or 70 seated. Colonial Room A superb air conditioned private dining room, ideal for parties of up to 40 guests. Bedrooms and Suites For friends and relatives celebrating a special occasion, what better way to round off the night. No need to worry about getting home ~ stay in one of our luxurious rooms or suites and spend the next morning in the Spa, before heading home. Ask about our special rates for your event. Use of the venue Preferential accommodation rates for any of your guests who might like to stay over Free car parking we re pleased to serve gluten-free pasta and bread just ask We can cater for most special diets and needs, please let us know when you re choosing menus for the day and we can make suggestions for you. Cottons Hotel & Spa Manchester Road, Knutsford, Cheshire WA16 0SU cottons.events@shirehotels.com cottonshotel.com

3 classic lunch Melon and strawberries pink Champagne sorbet Heritage tomato, basil and buffalo mozzarella salad Rich chocolate and praline profiteroles vanilla ice cream Strawberry cheesecake a firm favourite Prawn cocktail spicy Marie Rose sauce and lemon a classic Exotic fruit salad, berries brandy snap and cream Your choice of Chef s homemade soup Selection of farmhouse British cheeses Fillet of Scottish salmon parsley and prawn cream sauce Freshly-brewed coffee chocolates Pan roasted breast of chicken with your choice of sauce: white wine, mushroom and tarragon cream peppered with brandy, green peppercorns and cream fresh tomato Provençale Herb-roasted loin of Cheshire pork sage and onion stuffing, spiced fresh Bramley apple sauce Baked Five Mile Town goats cheese spinach and tomato tart, rocket and basil pesto (v) - All served with seasonal vegetables and potatoes - Please choose one dish from each course for your whole party - plus a vegetarian option if required Minimum numbers 20 CTNS 8/13

4 classic dinner Menu 1 Melon, seasonal berries Champagne sorbet (V) Farmhouse paté of chicken liver and brandy redcurrant and port sauce Your choice of Chef s homemade soup Menu 2 Warm baked goats cheese wrapped in Parma ham red onion marmalade and wild rocket Oak-smoked fillet of trout horseradish cream, chive and caper potato salad Baked spinach and Parmesan tart baby leaves and blue cheese dressing (v) a classic combination for this dish a must-have Honey and herb roasted loin of pork sage and onion stuffing, spiced fresh Bramley apple sauce Seared fillet of Scottish salmon prawn, lemon butter and chive sauce Pan roasted breast of chicken with your choice of sauce: White wine, mushroom and tarragon cream Peppered with brandy, green peppercorns and cream Fresh tomato Provençale - All above served with seasonal vegetables and potatoes - Herb-crusted fillet of cod roasted cherry tomatoes and crushed new potatoes Garlic and rosemary roast leg of Cheshire lamb gratin potatoes, seasonal vegetables 4-hour slow-cooked blade of beef horseradish mash, port and red wine sauce, bacon lardons, thyme and mushrooms - All above main courses served as complete dishes - Chocolate caramel tart with Kirsch cherries Berry meringue with toasted almonds mango and passion fruit sauce Glazed lemon tart raspberry sauce and clotted cream Red berry pavlova Alphonse mango sauce Rich chocolate truffle Baileys cream sauce and popping candy Glazed pecan tart with PX sherry Freshly-brewed coffee chocolates Freshly-brewed coffee chocolates

5 Menu 3 Air-dried Cumbrian ham with roquette aged Balsamic, Parmesan shavings Oak-smoked Scottish salmon horseradish cream, baby leaves, caper berries and shallots Your choice of Chef s homemade soup Fillet of Welsh sea bass crushed new potatoes, baby spinach, lobster cream and saffron sauce Roast sirloin of Bowland beef Yorkshire pudding, duck fat roasted potatoes, seasonal vegetables, creamed horseradish and rich roast gravy Pan roasted rump of Pendle lamb champ mash, roasted baby leeks and redcurrant sauce - All above main courses served as complete dishes - our best seller! Old English lemon posset berry compote Valhrona chocolate mousse kirsch cherries Sticky toffee pudding hot treacle sauce and cream Freshly-brewed coffee truffles For all menus, please choose one dish from each course for your whole party - plus a vegetarian option if required Minimum numbers 20 CTNS 8/13

6 food for fork Hot fork buffet Specially selected dishes ideal for informal gatherings with a buffet service and seated dining. Lasagne al forno Baked layers of spinach pasta, beef bolognaise and cheese sauce, garlic bread and Parmesan Chicken tikka masala spiced Indian curry, rice, poppadoms and mango chutney Baked spinach and ricotta pasta (v) Cheese-filled, tomato sauce and mozzarella cheese, garlic bread and Parmesan From our award-winning brewery Beef steak Thwaites ale and mushroom pie cooked with traditional Thwaites ale, puff pastry crust, crispy roasted potatoes Why not add... Thick cut, sea-salted chips Traditional garlic bread Hot buttered new potatoes Seasonal vegetables Dessert selections Chocolate and praline profiteroles Exotic fresh fruit salad, cream Chocolate fudge cake Baked cinnamon apple crumble, hot custard sauce Double chocolate cheesecake, berries Normandy glazed apple tart Please choose two dishes from each course for your entire party Minimum numbers 20 Baked vegetable moussaka (v) roast aubergines and tomatoes, herb breadcrumbs and mozzarella cheese sauce, garlic bread Chicken stroganoff flamed in brandy with smoked paprika, mushroom, lemon and cream sauce, savoury rice Cheshire pork and leek sausages rich caramelised onion gravy and creamy mash Spicy meatballs pasta and tomato sauce, garlic bread and Parmesan cheese - Served with traditional accompaniments, plus seasonal mixed salad and fresh-baked bread rolls -

7 finger food A lighter buffet option more suited to mix and mingle gatherings Warm sausage rolls, traditional pickle A selection of freshly made sandwiches Mini mozzarella, pesto and tomato pizzetta (v) Crispy prawns, sweet chilli sauce Glazed chicken skewers Mini bruschetta spinach, feta and tomato (v) Freshly baked quiche (v) Hand cut crisps Olives Mixed leaf salad, balsamic dressed cherry tomatoes and herb croûtons Homemade coleslaw and pasta salads Spice it up - additional items include... Mango-glazed mini chicken tikka naan Hot and spicy onion bhajis, minted yoghurt (v) Honey and mustard glazed speciality sausages Spicy authentic samosas, mango chutney (v) Sea salted thick cut chips, herb mayonnaise Chocolate and praline profiteroles Exotic fresh fruit salad, cream Chocolate fudge cake Baked cinnamon apple crumble, hot custard sauce Double chocolate cheesecake, berries Normandy glazed apple tart Please select two desserts for your entire party Minimum numbers 20 CTNS 8/13

8 Vegetarian Selections Our team of Chefs train at the Cordon Vert Vegetarian Cookery School and we hope that you ll find our selections sound as good as we know they taste. Vegetable and goats cheese strudel basil pesto and fresh tomato sauce Penne pasta, forest mushrooms baby spinach parmesan cream, garlic bread Baked potato gnocchi roasted butternut squash and sage Char-grilled vegetables and blue cheese tart beetroot puree, rocket and aged balsamic Exotic wild mushroom stroganoff braised savoury rice, lemon and baby spinach Baked filo parcel of roasted vegetables rice, nuts, sweet and sour sauce Chef recommends Wild mushroom tart parmesan cheese, spinach and formaggio sauce Make it Extra Special Why not add an extra course to your dinner menu? Choose from: Soup Glorious Soup - Chef s homemade soup selection Palate revivers - fresh fruit and alcoholic sorbet selection Just say cheese - a selection of three British farmhouse cheeses - soft creamy brie, blue stilton and mature cheddar. Served with celery grapes and cheese biscuits Soup, Glorious Soup Selections Please choose one from our selection of best selling homemade soups, or ask for your own particular favourite: Roasted tomato and basil Parmesan croûtons Carrot and coriander herb crème fraiche Woodland mushroom port and tarragon cream Minestrone garlic croûtons and Parmesan cheese Seasonal country vegetable garlic croûtons Leek, potato and watercress chive cream French onion gruyere cheese Spiced creamy parsnip herb croûtons a fantastic treat CTNS 8/13

9 Traditional Afternoon Tea Freshly prepared sandwich selection including: Roasted chicken and bacon mayonnaise Mature cheddar cheese apple chutney (v) Prawns and cucumber Marie Rose Honey baked ham tomato and pickle Savoury bruschetta spinach, cheese and tomato (v) Freshly brewed tea and coffee Choose from English Breakfast or Earl Grey, Moroccan Mint or Easy Green Tea Freshly brewed Filter Coffee (please ask for de-caffeinated, espresso or cappuccino) Based on minimum numbers of 12 Selection of pastries: Freshly baked fruit scone cream and jam Traditional farmhouse fruit cake Mini chocolate éclairs Truely British? CTNS 8/13

10 late night snack attack Just let us know the time and we ll be on hand with finger food that s guaranteed to satisfy the late night munchies. Bacon butties - crispy back bacon, soft white rolls Speciality local pork sausage rolls Beef burger in a bun - slow cooked onions, beer mustard Grilled field mushrooms and tomato rolls (v) Chip butties - thick cut chips served in a soft roll (v) everyone s favourite Pigs in blankets - bacon wrapped sausages with mash Authentic American hot dogs onions, French s yellow mustard Artisan stone-baked flatbread pizza (v) BBQ spicy chicken brochettes - All served with tomato or HP sauce and mayonnaise - Please choose up to two options for your entire party Food served between 11.00pm and 1.00am

11 cocktail capers buckets of beer A great way to get the party started. We ll create any cocktail you d like but here are a few of our most requested. Choice of Heineken, Peroni or Strongbow cider 10 bottles served on ice. Dressed Summer Pimm s or Winter Pimm s Bellini Prosecco sparkling wine and peach puree Buck s Fizz orange juice and Champagne Kir Royale crème de cassis and Champagne Aperol Spritz Aperol, Prosecco and a splash of soda Vodka Martini a classic that needs no explanation Cosmopolitan vodka, triple sec, cranberry juice, splash of lime White Wine Punch White wine, Crème de Cassis, Soda Water and dressed fruit Fruit Punch non alcoholic Fresh Orange Juice Cranberry and Pineapple Soda water and dressed fruit CTNS 8/13

12 price list Classic Lunch Selections 2-course lunch with coffee course lunch with coffee Classic Dinner Selections Menu Menu Menu Afternoon Tea Late Night Snack Attack One Selection Two Selections Cocktails Selections Per Drink Additional Dinner Courses Soup Course Sorbet Course Cheese Course Cheese Platter for 10 guests Beer Buckets 10 Bottles Buffets Food for Fork - with dessert Food for Fork - without dessert Thick-cut sea salted chips Garlic bread Seasonal vegetables Hot buttered new potatoes Finger Buffet - with dessert Finger Buffet - without dessert Additional Finger Buffet dishes Coffee or Tea

13 the small print Each suite will have minimum and maximum numbers for an event if your numbers fall below the minimum there will be a supplementary room hire charge for the event. Provisional bookings for all events will be held for 14 days. You will need to pay a non-refundable deposit to confirm your booking for larger events and 10% of the booking for smaller events. Your balance will be paid as 50% of the total value of the booking 6 months prior to the date of your event (or upon confirmation if less than six months out) and the outstanding balance 6 weeks prior to your event. Full information on our cancellation policy is contained in the terms and conditions, which we will discuss with you when you make your provisional booking please ask if you would like you see a copy in advance. For peace of mind we do recommend that you take out insurance for any unforeseen changes to your plans. CTNS 05/16