Function Buffet Menu Selector

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1 Function Buffet Menu Selector Finger Buffet Menu A (For parties of 25 or more) Finger Sandwich Selection of White & Granary Bread Fillings to include: Smoked Salmon & Rocket with Balsamic Dressing Brandy Marie-Rose Prawns & Chives Curried Chicken & Mango Roast Courgettes & Sliced Peppers in Olive Oil & Black Pepper Breaded Salmon Goujons B.B.Q. Chicken Wings Sea Salt & Cracked Black Pepper Wedge Potatoes Mini Vegetarian Snack Pak Pastries to include Garlic Mushroom, Spinach & Ricotta (v) per head

2 Function Buffet Menu Selector Finger Buffet Menu B (For parties of 25 or more) (G) Lime & Coriander Mini Chicken Kebabs Sesame Prawn Toasts Individual Tartlet Canapé Selection Includes:- Pate & Cranberry Avocado & Prawns Pepper Salsa & Goats Cheese Gala Pie (G)(V) A Trio of Melon Chunks with Oranges & Apples Nachos with melted Cheese Tomato Salsa & Sour Cream per head This menu is valid from October2015

3 Function Buffet Menu Selector Fork Buffet Menu A (For parties of 25 or more) Minted New Potatoes Or Boiled Rice (Please choose one of the above) Chilli Con Carne (G) Baked Honey Roast Ham & Parsley Sauce Mushroom Stroganoff (G) Escalope of Poached Salmon with Hollandaise Sauce (Please choose two of the above) With: (G)(V) Homemade Apple Coleslaw (G)(V) Tomato & Mozzarella Salad Green Salad per head

4 Function Buffet Menu Selector Fork Buffet Menu B (For parties of 25 or more) Minted New Potatoes Or Boiled Rice (Please choose one of the above) Beef Stroganoff (G) Baked Honey Roast Ham & Parsley Sauce (V) Tarragon & Mushroom Fricassee (Please choose two of the above) With: (G)(V) Tomato, Basil, Parmesan & Balsamic Salad (G) Nicoise Salad (G)(V) Pear, Walnut & Stilton Salad per head This menu is valid from October2015

5 Sit Down Meal Autumn/Winter This menu is only available between October and March. This is to ensure the freshness and quality by using seasonal produce. (Please could the organiser of the function choose one dish from each section for all of your party) (V) Winter Vegetable Scotch Broth Soup with Herb Croutons Chicken Liver & Bacon Salad with Croutons (G)(V) Watercress, Beetroot & Halloumi Salad A Nest of Honeydew Melon & Juicy Prawns with a Brandy Marie-Rose Sauce Ham Hock & Parsley Terrine with a Walnut Dressing Beef Bourguignon served with Lardons of Bacon, Shallots & Mushrooms with Parsley Croutons Beef, Lamb, Pork or Chicken with Roast Potatoes, Vegetables & Gravy Chicken Fricassee with Savoury Rice (G)(V) Beef Tomato filled with Puy Lentils, Lemon & Parsley & served with Roasted Vegetables (G) Supreme of Salmon with Mushrooms, Tomatoes, Chervil & a Vermouth Sauce Bread & Butter Pudding served with Custard Apple & Blackberry Crumble served with Custard Sticky Toffee Pudding with Toffee Sauce Triple Chocolate Bavarois served with Whipped Cream per head This menu is valid from October2015

6 Sit Down Meal Spring/Summer This menu is only available between April and September. This is to ensure the freshness and quality by using seasonal produce. (Please could the organiser of the function choose one dish from each section for all of your party) (G) Mozzarella, Vine Tomatoes & Red Onion Salad (G) Grilled Goats Cheese with Cranberry Relish & Mixed Leaves Classic Chicken or Salmon Caesar Salad Soup (Choose one of the following): Tomato & Tarragon Cream of Vegetable Prawn Marie-Rose & Smoked Salmon Cocktail (G)(V) Tian of Watermelon & Wild Berries with Crème Fraîche Braised Lamb Shank with a Red Wine, Garlic & Rosemary Sauce (G) Poached Salmon with a Chive Butter Cream Sauce Breast of Chicken Fricassee with Mushrooms, Mustard & Tarragon Cream Sauce Harvester Casserole Hotch-Potch of Pearl Barley, Peppers, Mushroom & Baby Onions Beef, Lamb, Pork or Chicken with Roast Potatoes, Vegetables & Gravy Fillet of Cod topped with a Herb & Pine Nut Crust & served with a Herb Dressing (G)(v) Risotto of Wild Mushrooms, Parmesan & Cherry Tomatoes Lemon, Cheese & Blueberry Tart served with Crème Fraîche Fresh Strawberries & Cream Raspberry Pavlova served with its own Syrup Fresh Fruit Salad with Elderflower per head

7 Cheeseboard A Selection of Cheeses with Grapes Celery Sticks Apples Homemade Tomato Chutney Savoury Cheese Crackers Farmhouse Bread Olives 9.50 per head

8 BBQ Menu (Minimum of 40 people Only available from July until 1st September) (V) Tomato & Red Onion Salad (V) Coleslaw (V) Mixed Green Salad (V) New Potato & Chive Salad (G)Marinated Cajun Chicken Breast (G)Honey Glazed Gammon Steak (G)(V)Baby Corn on the Cob Garlic Bread/Normal Bread Gloucester Old Spot Sausage Guinness Beef Burgers per head We can cater for vegetarians, please ask for food options

9 Canapé Selection Cream Cheese & Chive Puff Pastry Pin Wheels with a Taramasalata Dip Smoked Salmon & Caviar Mini Tartlets with Marie-Rose Dip Chicken Liver & Wild Mushroom Parfait Tartlets with Redcurrants Mini Spinach & Mozzarella Pizza Fingers with a Salsa Dip (v) 4.95 per head

10 - Business Meetings Only - Working Buffet Lunch Selection of Sandwiches, with fillings such as: Sun blushed Tomato & Brie Cajun Chicken Ham with Mustard Mayonnaise Beef & Creamed Horseradish Roasted Pepper & Red Onion Smoked Salmon & Cream Cheese (These fillings change daily) With a choice of either: Chips Or Soup of the Day and Fresh Bread (Organiser chooses one for whole group) Orange Juice at lunchtime Tea, Coffee & Biscuits (To be served throughout the day at pre-requested times) per head Working Dessert Danish Pastries Chocolate Éclairs Wedges of Fruit 3.00 per head

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