EST A BLISHED 1862 Events & Hospitality Portfolio › wp-content › uploads › 2018 › 02 ›...
Transcript of EST A BLISHED 1862 Events & Hospitality Portfolio › wp-content › uploads › 2018 › 02 ›...
Events & H o s p i t a l i t y Portfolio
catering at c l i f t o n
CL I F TONC O L L E G EE S T A B L I S H E D 1 8 6 2
A La Carte F u n c t i o n sSTARTERS
Spicy Red Pepper and Lentil Soup (v)
Chives Crème Fraiche and Red Onion Bread
Wild Mushroom and Gruyere Tart (v)
Balsamic, Black Truffle, Rocket and Parmesan Shavings
Grilled Vegetable Ravioli (v)
Confit Cherry Tomato, Parmesan Shave and basil dressing
Goats Cheese Parcel (v)
Sun Dried Tomato, Raspberry Coulis and Watercress Salad
Pork and Scallops
Braised Pork Belly, Pan Fried Scallop, Jerusalem Artichoke Puree and Red Wine Jus
Earl Grey Smoked Salmon Fillet
Spinach, Battered Asparagus, Melba Toast and Herb Salad
Ham Hock and Pea Terrine
Beetroot Jelly, Slice of Cucumber, Piccalilli and Ciabatta crisp
Pepper Crusted Beef Carpaccio
Quail Fried Egg, Rocket, Parmesan and Horseradish Cream
Chicken Caesar Salad
Smoked Chicken Breast, Hard-Boiled Egg, Baby Gem and Crispy Bacon
Free Range Chicken Consommé
Asparagus, Julienne Pancakes, Quail Egg and Apple Wood Bites
ContentsA LA CARTE MENU
Starters Page 3Main Courses Page 4Desserts Page 5
BUFFET MENUS
Canapés Page 6Carvery Buffet Page 7Chilled Buffets Page 8Fork Buffets Page 9Finger Buffets Page 10Evening Buffets Page 11
catering at c l i f t o n
A La Carte F u n c t i o n sDESSERTS
Espresso Crème Brulée,
Hazelnut Biscotti
Lemon Curd Panna Cotta,
Blueberry Compote, Stem Ginger Shortbread
Duo of Parfait (White Chocolate and Raspberry)
Macerated Strawberries, Almond Tuille
Sticky Toffee Pudding
Caramel Sauce, Vanilla Ice Cream
Black Forest Cheesecake
Dark Chocolate Drizzle
Clifton Mess
(Strawberries and crushed Meringue folded into Sweet Whipped Cream)
Strawberry Bakewell Tart
Clotted Cream Ice Cream
Selection of Mini English Desserts
(Sticky Toffee Pudding and Caramel Sauce, Bread and Butter Pudding, Vanilla Custard, Apple and Blackberry Crumble with Vanilla Ice Cream)
Chocolate and Orange Tart,
Sauce Anglaise, Clotted Cream
Selection of Local Cheeses,
Served with Apple and Cider Chutney and a selection of Bath Oliver’s Biscuits
(Godminster Vintage Cheddar, Vale of Camelot Blue, Somerset Brie, Greens Traditional Double Gloucester)
A La Carte F u n c t i o n sMAIN COURSES
Stuffed Corn-Fed Chicken Breast with Wild Mushroom Mousse
Sauté Potato, Green Beans and Red Wine Shitake Mushroom Sauce
Gressingham Duck Breast
Roast Chicory, Curly Kale, Celeriac Fondant and Cassis Jus
6oz Fillet of Beef
Stilton Crust, Butternut Squash Moussaka, Braised Red Cabbage, Mange Tout and Port Sauce
Roasted Rack of Lamb
Fondant Potato, Artichoke Puree, Broad Beans and Madeira Sauce
Pork Tenderloin
Black Pudding Rosti Potato, Spinach, Apple Puree and Cider Sauce
Slow-braised Wiltshire Belly Pork
Colcannon, Carrot Puree, Caramelised Apple and Cider Sauce
Baked Salmon Roulade stuffed with Crab Meat and Basil Pesto
Dauphinoise Potatoes, Roasted Beetroot, Tender Stem Broccoli and Lobster Bisque
Pan Fried Sea Bass Fillet
Conwy Mussels, Crushed New Potatoes, Samphire and Horseradish Sauce
Sweet Potato and Chickpea Tagine (Vegan)
Lemon and Coriander Couscous
Wild Mushroom Pancakes (v)
Pickle Ceps, Confit Cherry Tomato on Wine and Sauvignon Blanc Saucecatering at c l i f t o n
Carvery B u f f e tFROM THE CARVERY
CHOICE OF TWO MEAT AND ONE VEGETARIAN
Roast Topside of Beef with Yorkshire Pudding
Glazed Turkey Crown with Cranberry Sauce
Roast Loins of Pork with Sage and Onion Stuffing
Roast Leg of Lamb with fresh Rosemary and Mint Sauce
Honey Roast Gammon with Dijon Mustard
Nut roast with Vegetarian Gravy (V)
Vegetable Lasagne (V)
FROM THE BUFFET
Crispy Roast Potatoes seasoned with Sea Salt and Black Pepper,
Or
Creamy Mashed Potato,
Vegetable Medley glazed with Butter, Ladles of rich Gravy and Condiments,
Selection of Salads and Mini Desserts
Canapé M e n uPLEASE CHOOSE YOUR SELECTION TO CREATE YOUR BESPOKE CANAPE MENU
4 PIECES (2 HOT, 2 CHILLED)6 PIECES (3 HOT, 3 CHILLED)
HOT CANAPÉ
Pulled Pork on a Crispy Tortilla Chips with Apple Chutney
Bruschetta with Peppers and Gorgonzola (v)
Prawn and Chorizo Skewers
Fried Kalamata Olives with Garlic Crust (v)
Mini Spinach and Mushroom Quiches (v)
Beef Fillet Steak on Sweet Potato Crisp and Horseradish Dressing
Trio of Chicken Terrine on Rye Bread
Lemon Sole Goujons
CHILLED CANAPÉ
Confit Duck on a Toasted Baguette with Chili Olive Oil
Boiled Quails Egg with Mustard Mayonnaise on a Ciabatta Toast (v)
Northwest Salmon Gravlax with Dill Crème Cheese on a Cucumber Slice
Mini Jacket Potatoes with Soured Cream and Chives (v)
Devilled Quail Eggs with Crab
Peanut Butter and Goat’s Cheese Tartlets (v)
Duo of Melons with Parma Ham Skewers
BBQ Pulled Chicken on Crostini
catering at c l i f t o n
Chilled B u f f e t sCHOOSE THREE FROM:
Roast Beef with Horseradish
Roast Ham with Dijon Mustard and Maple syrup
Supreme of Lemon Chicken with Red Pepper Chutney
Duck and orange pate with Red Currant Compote
Mediterranean Quiche
Poached Salmon with Lemon Mayonnaise
AND THREE FROM:
Swiss Potato Salad
Green Mixed Leaf Salad
Ratatouille
Pasta Salad with Mixed Peppers
Traditional Coleslaw
Cobb Salad
With selection of Fresh Bread Rolls, Olive Oil and Balsamic, Mini Desserts
Hot B u f f e t sCHOICE OF TWO MEAT AND ONE VEGETARIAN:
Baked Fillet of Pork with Apple and Thyme Sauce
Escalope of Pork in a Cream and Calvados Sauce
Grilled Trout with Almonds, Capers and Butter
Seared Salmon Fillet with Asparagus and Chervil
Roast Breast of Duck with Orange and Sweet Peppers
Poached Chicken Breast with Lime and Tarragon Sauce
Spicy Malvani Chicken Curry
Beef Bourguignon
Steak and Ale Pie
Oriental Stir – Fried Vegetables in Soy Sauce (v)
Asparagus Pancakes with Cream Sauce (v)
Tartlet of Sweet Peppers (v)
All meals are accompanied with Rice or Roast New Potato, Selection of Salads, Breads and Mini Desserts
catering at c l i f t o n
Finger B u f f e t sPLEASE CHOOSE FIVE OPTIONS TO CREATE YOUR BESPOKE MENU
Selection of Sandwiches and Wraps
Cheese and Garlic Dough Balls (v)
Onion Bhaji (v)
Mini Cheese and Tomato Pizza (v)
Chicken Tikka Samosa
Satay Chicken
BBQ Chicken Wings
Lamb Kofta Kebab
Pork Belly Bites
Sesame Prawn Toast
Oriental King Prawn Rolls
Hoi Sin Duck Spring Rolls
catering at c l i f t o n
Evening B u f f e t s SELECTION OF LOCAL CHEESES
Served with Apple and Cider Chutney and a selection of Bath Oliver’s Biscuits
(Godminster Vintage Cheddar, Vale of Camelot Blue, Somerset Brie, Greens Traditional Double Gloucester)
HOT BAGUETTE SELECTIONWhite and Wholegrain Baguette filled with
Grilled Back Bacon, Old Spot Pork Sausage
And selection of Salads and Grated Cheddar Cheese
FAJITASBaked Flour Tortillas
With a selection of Spiced Chicken, Sweet Chilli Stir Fried Vegetables
Selection of Salad, Salsa, Guacamole, Sour Cream and Jalapenos
Afternoon Te aOpen sandwiches of Smoked Trout and Crème Fraiche
Ploughman’s Sandwich Rolls
Puff Pastry Tarts with Spicy Tomato and Chorizo
Vegetarian Scotch Eggs
Homemade Scones with Forest Berry Compote and Cornish Clotted Cream
Strawberry Bakewell Tart
Baily Crème Brule
Chocolate and Walnut Browne
catering at c l i f t o nCONTACT:Telephone: 0117 315 7669Email: [email protected]
C l i f t o n BarbecueCHOOSE FOUR FROM:
Beef Burgers
Hot Dogs
Chicken and Chorizo Skewer
Lamb Kofta Kebab
Salmon Steaks with Lime
Vegetarian Burgers (v)
Tofu Satay (vegan)
Jacket Potatoes
Corn on the Cob
WITH ACCOMPANIMENT OF:
Coleslaw
Garden Salad
Tossed Salad
Caesar Salad
Biryani Rice Salad and Pita Bread
Selection of Haagen Dazs Ice Cream
Strawberry Cheesecake
Sliced Fruit