MENUS FOR GALA DINNERS

Transcription

1 MENUS FOR GALA DINNERS

2 MENUS FOR GALA DINNERS The University of Hull has an established reputation for the quality and variety of its catering and the choice of menus available and advice is on hand should you require assistance making your menu selection or if you would like a unique menu compiling for your special event. Advice and assistance is also available if any of your guests have dietary requirements that are not catered for in this. Unfortunately we cannot guarantee that the menu items are totally free from nuts or nut derivatives but when advised of this allergy we will endeavour to reduce the risk with the menu selected. We can also offer a drinks package to compliment your chosen menu, or alternatively you may wish to select wine from our extensive list which is available on request. Function and Events Sales Office Telephone: Fax: yourevent@hull.ac.uk Updated January 2012

3 RECEPTION DRINKS Option Bucks Fizz Reception A glass of pure orange juice and sparkling wine Option Pimms Reception A glass of Pimms Option Fruit Punch Reception A glass of alcoholic fruit punch Option A glass of wine with the meal Option A glass of sparkling wine for the toast Option 6 (Non Alcoholic) A glass of pure orange juice on arrival One glass of non-alcoholic wine with the meal One glass of non-alcoholic sparkling wine for the toast Option A glass of wine on arrival One glass of house wine with the meal One glass of sparkling wine for the toast Option A glass of Bucks Fizz on arrival One glass of wine with the meal One glass of sparkling wine for the toast Option A glass of wine on arrival Two glasses of house wine with the meal One glass of sparkling wine for the toast Option A bottle of ice cold beer (Budweiser/Becks) Corkage If you wish to bring your own wine, we charge 6.00 per 75cl bottle to cover: glassware, service, bottle disposal, etc.

4 Design your own menu by choosing one option per course. (For an additional 1.00 per person you can offer your guests a choice to be pre-ordered from a maximum of 3 dishes per course.) STARTERS Duo of Melon 3.25 Fans of Galia and Cantaloupe melon served with lemon sorbet and passion fruit dressing Chicken and Bacon Salad 4.50 Slices of chicken breast on fresh mixed leaves with crispy bacon and a balsamic dressing Fishcakes 4.50 Delicately spiced salmon and haddock served on a crisp leaf salad with a sweet chilli sauce Garlic Mushrooms 3.95 A selection of mushrooms cooked in a thick creamy garlic sauce served in a puff pastry basket Smoked Cheese and Beetroot Tart 4.95 A warm pastry case filled with smoked apple-wood cheese and caramelised beetroot served on crisp leaf salad with a balsamic reduction Chicken Liver Pate 4.50 Home-made chicken liver pate served with crisp leaves Melba toast and red onion marmalade Prawn Cocktail 4.95 Cooked Greenland prawns covered in a Marie rose sauce on chiffonade of lettuce with sliced cucumber and cherry tomato Smoked Salmon Salad 4.95 Sliced smoked salmon on freshly dressed leaves with a lemon and shallot dressing and fresh lime served with marinated cucumber and brown bread

5 SECOND COURSE SOUPS All soups are home-made and served with a warm crusty bread roll Cream of Tomato and Basil 3.95 A traditional soup made with roasted vine tomatoes and finished with chopped basil and fresh cream Cream of Wild Mushroom 3.95 Pan fried wild mushrooms sautéed with onions and garlic and finished with crème fraiche Minestrone 3.95 Pan fried vegetables with pasta cooked in a light tomato and oregano based soup Leek and Sweet Potato 3.95 Gently boiled fresh leeks and lightly peppered sweet potatoes bound with vegetable stock and fresh cream Chicken and Pearl Barley Broth 3.95 Diced root vegetables and chicken poached in a chicken stock with pearl barley and fresh rosemary Cream of Vegetable 3.95 Lightly roasted seasonal assortment of vegetables bound with herbs, vegetable stock and fresh cream FISH Smoked Haddock and Spinach 7.95 Fillet of smoked Haddock poached in milk and served on buttered spinach with a white wine and chive cream sauce SORBETS Your choice from: Blackcurrant, Champagne, Lemon, Mango, Orange, Passionfruit & Mango, Peach & Mango, Raspberry, Strawberry

6 MAIN COURSES Traditional Roast Beef (Roast Sirloin available for 1.50 supplement per head) Roasted topside of English beef served with roasted potatoes home-made Yorkshire pudding, pan gravy and water cress Fillet of Beef Wellington Pan fried fillet of beef topped with chicken liver pate and mushroom duxcelle encased in a glazed puff pastry case with a red wine demi glace sauce Braised Lamb Shank Lamb shanks slowly braised with vegetables and red wine and served with minted new potatoes, roasted root vegetables and a rich sauce made with the poaching liquor Roast Loin of Pork Slowly roasted loin of pork served with and apple and thyme stuffing and red wine sauce Stuffed Tenderloin of Pork Tenderloin of pork stuffed with spinach and mushrooms wrapped in Parma ham served with a rich peppercorn sauce Hunters Chicken Chicken breast stuffed with seasoning and wrapped in bacon served with mushrooms and baby onions and a red wine gravy Stuffed Chicken Breast Breast of chicken stuffed with blue cheese and leeks wrapped in bacon served with buttered new potatoes and a wholegrain mustard sauce Gressingham Duck Breast Pan fried breast of Gressingham duck cooked pink and served with an orange and thyme sauce

7 Monkfish wrapped in Pancetta Monkfish tail wrapped in pancetta and gently baked and served with a pea and mint velouté Herb crusted Fillet of Salmon Baked salmon fillet with a garden herb crust served with a sautéed mushroom white wine sauce Plaice Fillet Fillet of plaice served with a prawn, tomato, garden herb and white wine sauce VEGETARIAN SELECTION Stuffed Peppers A roasted pepper filled with a wild mushroom risotto and finished with parmesan shavings and pesto dressing Aubergine Tower A stack of char-grilled aubergine, courgette, pepper and goat s cheese finished with a tomato and balsamic sauce Mediterranean Vegetable and Haloumi parcel Roasted Mediterranean vegetables in a piquant sauce with Haloumi cheese and baked in a puff pasty casing Mushroom Suet Pudding Thyme and garlic roasted selection of mushrooms with onions and Stilton wrapped in a suet pastry served with vegetarian gravy VEGAN SELECTION Puy Lentil and Tofu Cassoulet Baked Puy lentils and root vegetables infused with fresh thyme and red wine finished with tofu and watercress All main courses are served with seasonal vegetables and potatoes

8 DESSERTS Milk Chocolate and Crème de Menthe Torte 4.50 A milk chocolate and mint liqueur mousse set on a sweet sponge base finished with fresh mint and white chocolate shavings Chocolate Brownie 4.50 Warm chocolate brownie served with hot chocolate sauce and pistachio ice cream Raspberry and Amaretto Crème Brûlée 4.50 A classic French dessert flavoured with fresh raspberries and Amaretto with a caramelised top and amoretti biscuits Baked Vanilla Cheesecake 4.50 A biscuit base topped with mascarpone, eggs, cream and vanilla and baked to produce a light fluffy cheesecake finished with a mixed berry compote Lemon and Lime Delice 4.50 A light and tangy citrus mousse served with fresh strawberries and homemade shortbread biscuits Poached Pears with Vanilla Panna Cotta 4.50 Gently poached pears with a set vanilla and milk based dessert with fruit coulis and seasonal berries Tulip of Fresh Fruit 4.50 A brandy snap basket filled with fresh fruit salad and Vanilla pod ice-cream Chocolate Orange Profiteroles 4.50 Choux Pastry buns filled with cream and served with a rich chocolate orange sauce

9 CHEESE COURSES Cheese Selection 4.95 Including; Brie, Mature Cheddar and Stilton served with savoury biscuits, grapes and celery Yorkshire Cheese Selection 5.75 Including; Wensleydale, Smoked Applewood, Yorkshire Blue and Goats Cheese served with savoury biscuits, grapes and celery COFFEE Fresh filtered coffee 1.60 Fresh filtered coffee with after dinner mints 1.95 Fresh filtered coffee with petit fours 2.50