Hospitality Brochure. Spring/Summer 2015 Telephone Cheryl

Transcription

1 Hospitality Brochure Spring/Summer 2015 Telephone Cheryl

2 Introduction and Contents Contents Hot and Cold Beverages Sundry Items Working Lunches A, B and C Finger Buffet Selector This brochure is designed to illustrate some of the menus that are available, but we would be happy to supply a bespoke menu for any function. Please note that Elior Catering require 48 hours notices on Buffets and 24 hours notices on refreshment orders Version 2

3 Meeting Room Refreshments Tea, Coffee & Biscuits 2.25 Tea Coffee & mini Chocolate Treats 2.35 Tea, Coffee & home made Tray bakes 3.10 Tea, Coffee & Scones, Jam & Cream 3.60 Breakfast Bap, Bacon or Sausage, Tea Or Coffee 3.95 Working Sandwich Lunches Round of bloomer bread sandwiches, salad garnish, crisps Tea & Coffee 5.50 Round of bloomer bread sandwiches, salad garnish, crisps Tea & Coffee Fresh Fruit Platter or Tray Bake 7.25 Add a bowl of hand made chips 1.95

4 Sundry Items Afternoon Retro Sweets 1.50 per person Mini morning pastries 1.50 per person Afternoon cakes x p per person Fruit juice per litre 4.00 per jug Mineral waters still & sparkling - Litre 3.00 per bottle Fruit bowl or prepared fruit platter 1.50p per person Assorted bottled drinks from 2.00

5 Working Lunches Option A A selection of hand cut sandwiches to include meat, fish and vegetarian served on white, brown and granary breads with mini rolls and wraps Cream Cheese & Roasted Pepper (V) Egg Mayonnaise & Watercress (V) Cheddar Cheese and Fruit Chutney (V) Honey Roast Ham with Mustard Chicken & Bacon Mayonnaise Prawn Marie Rose with Lettuce Tuna & Cucumber Sparkling & Still Mineral Water Fresh Fruit Platter Kettle & Tortilla Chips 7.40 per head

6 Working Lunch B A selection of hand cut sandwiches to include meat, fish and vegetarian served on white, brown and granary breads with mini rolls and wraps Option Cream Cheese & Roasted Pepper (V) Egg Mayonnaise & watercress (V) Cheddar Cheese and Fruit Chutney (V) Honey Roast Ham with Mustard Chicken & Bacon Mayonnaise Prawn Marie Rose with Lettuce Tuna & Cucumber Sparkling & Still Mineral Water Fresh Fruit Platter Kettle & Tortilla Chips Chefs Choice of Mini Pastries per head to include 3 bespoke finger buffet items from overleaf.

7 Finger Buffet Selector Hospitality Menu Choose any 3 items to add to Working Lunch B Mini Feta & Roasted Vegetable Croutes (V) x 2 Mozzarella, Cherry Tomatoes and Fresh Basil (V) x 2 Stilton & Red Onion Tartlets (V) x2 Chicken Skewers sweet chilli and pesto x 2 Coronation chicken pitta s x 2 Beef Crostinis x2 Traditional English Platter Mini pork pie, sausage roll and glazed mini sausages Prawn Marie Rose Blinis x 2 Smoked salmon and cream cheese pinwheels x 2 Cheeseboard 3.15 Add a cheeseboard to your buffet Cheeseboard to include a selection of English & Continental cheeses with grapes, biscuits & celery

8 Sit down meal options Hospitality Menu Starters Freshly made Soup of your choice Melon & Mango Salad Warm Breakfast Salad, grilled bacon, black pudding & mushrooms on a bed of dressed leaves Salmon Trio, salmon mousse, topped with hot smoked salmon and strips of smoked salmon Mains Traditional Roast Sirloin of Cumbrian Beef, Yorkshire Pudding and Gravy Roast Loin of Pork with caramelised Apple & Crackling Chicken Breast, stuffed with Mozzarella Cheese and green pesto, wrapped in Bacon with a Red Pimento sauce Salmon Fillet with a tomato & prawn sauce served with a timbale of rice V. Cumbrian Strudel, Cumbrian cheese, spinach & red onion baked in a Filo Parcel, with a green Pesto sauce V. Mushroom Stroganoff, mushrooms in a creamy sauce served with a timbale of rice V. Sweet Potato, Leek & Stilton Bake Selection of Seasonal Vegetables Desserts Dark Chocolate Truffle Torte served with a Raspberry Coulis and seasonal berries. Eton Mess, crushed meringue with fresh Strawberries, cream and fruit coulis, topped with chocolate & red berries. Hot Toffee Apple Sponge Pudding with a toffee sauce and Chantilly cream Freshly Baked Cheesecake served with a Blueberry compote. Local Cheeses, crackers, chutney & celery ( 3.50 supplement) Freshly Brewed Coffee & Fudge Please choose two options for each course menu can be two or three courses and price available on request.

9 Working Lunch Healthier Choice Option C Cold Fork Buffet Share & Tear Breads with Dipping Oils Herbed Breast of Chicken Strips Roasted Gammon Ham Smoked Salmon & Prawns with Lemon Soft Leaf Salad Red Cherry Tomato & Onion Coleslaw Fruit Cous Cous Served with Hot Parsley Potatoes Fruit Juice Sparkling & Still Mineral Water Fresh Fruit Platter Chefs Choice of Mini Pastries per person