SELWYN COLLEGE Sample Menus

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Gwenda Horton
10 years ago
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1 SELWYN COLLEGE Sample Menus

2 Canapés Please choose 4 items from the selection below: Smoked Salmon Blinis (Locally Smoked Salmon Served on a Russian Pancake) Tomato & Lincolnshire Poacher Brushetta Chicken Liver Parfait Tartlet with Red Onion Chutney Sweet Chilli King Prawns Polenta Cake with Goats Cheese Bouille Coronation Chicken Barquett Crayfish & Smoked Paprika Mayonnaise with Baby Gem Lettuce Sweet Bell Peppers with Feta Cheese Cream Cheese & Cranberry Tartlet Kalamata Olive & Goats Cheese Tartlet Prosciutto Wrapped Figs Devilled Eggs

3 Fresh Homemade Soups Asparagus Soup with Poached Quail Egg and Pancetta Crisp Roasted Tomato Soup with a Basil Puree & Olive Croutons Olde English Summer Soup Chilled Cucumber Soup with Ribbons of Smoked Salmon Velonte of Mushrooms & Leeks with Chervil

4 Hors d Oeuvres Smoked Salmon and Chive Fishcakes Served with Rocket Salad & Salsa Verde Chicken & Ham Terrine Served with a Sticky Pickle & Malted Wheat Toasts Asparagus with Serrano Ham & Hollandaise Sauce Beetroot Risotto with Grilled Halloumi and Oregano Potato & Leek Terrine Served with Pickled Mushrooms & Goats Cheese Beignets

5 Fish Paupiette of Lemon Sole A Boneless Fillet of Lemon Sole Stuffed with Locally Smoked Salmon & Spinach Served with a White Wine Sauce Herb Crusted Cod Fillet Served With a Mixed Leaf Salad and a Red Pepper & Vermouth Sauce Seabass Fillet with Sauce Vierge Filo Croustade of Smoked Trout A Light Filo Pastry Case With a Filling of Rocket, Olive & Tomato Salad Topped off with a Smoked Trout Fillet and a Drizzle of Lemon Oil Poached Seatrout with a Lemon Sabayon Served with Fresh Crushed Peas & Herbs

6 Main Courses Suffolk Venison Fillet ( 3 Supplement) Roast Loin of Venison Fillet Served with a Mushroom Pie and Shallot Puree East Anglian Roast Fillet of Beef Served with Potato Rosti, New Season Asparagus & Cabernet Jus Corn Fed Chicken Supreme Sautéed with White Wine, Tarragon & Crème Fraiche Pork Fillet Wellington Pork Fillet Topped with a Duxelle of Mushroom & Chicken Liver Pate Encased in Light Puff Pastry Herb-Crusted Lamb Loin Served With Aubergine & Goats Cheese Timbale All of our main course dishes are served with seasonal potatoes & vegetables

7 Sweets Lemon Meringue Parfait with Basil Vinaigrette Selwyn Whim Wham (Mixed Summer Berries) Apple Flan with Vanilla Bean Ice-Cream Rich Chocolate Torte Served With Crème Fraiche & Raspberries Caramel Panna Cotta Served With Gingerbread & Orange Summer Pudding Served With Clotted Cream

8 Cheese & Dessert Cheese Choice of: English & Continental Stilton, Brie & Cheddar Or East Anglian Norfolk Dapple, White Lady & Binham Blue Both Served with Celery, Grapes & Cheese Biscuits Dessert Fruit Platter Extras At an Additional Cost: Fig Ball Quince Jelly

9 Vegetarian Alternatives (V) Hor d Oeuvres or Fish Course Alternatives Beetroot Risotto Artichoke & Mushroom Tart Antipasti of Mediterranean Vegetables & Olives Asparagus, Parmesan & Hollandaise Sauce Main Course Alternatives Herb Roulade with Sunblushed Tomatoes & Red Lentils Onion Tart with Poached Egg Frittata of Courgette & Confit of Tomato Roasted Aubergine Stuffed with Butternut Squash & Mixed Spices All of our main course dishes are served with seasonal potatoes & vegetables

To offer you the best quality of our products we need your order 14 days in advance of your event.

To offer you the best quality of our products we need your order 14 days in advance of your event. Mövenpick Restaurant Zur Historischen Mühle Components for your menu On the following sites you will find our selection of dishes which you can combine to an multi-course menu. Our menus are offered in