Castle Menus:-
Buffet Menu |
Menu One |
Poached Salmon and a Dill Cream Sauce and Seasonal Vegetables |
Wild Mushroom Stroganoff, Parmesan Shavings and Wild Rice (v) |
Lemon & Dill Crushed New Potatoes (v) |
Tomato, Feta and Spring Onion Salad (v) |
Tossed Leaf Salad with Classic Vinaigrette Dressing (v) |
oOo |
Dark Chocolate Pots and Cookies |
Fresh Fruit Salad |
 |
Menu Two |
Corn Fed Chicken in Bacon and Red Wine Sauce with Seasonal Vegetables |
Vegetable Lasagne and Garlic Bread (v) |
Thyme Roast Potatoes (v) |
Mozzerella and Vine Tomato Salad with a Basil Dressing (v) |
Green Salad with Vinaigrette Dressing (v) |
| oOo |
Baked Cherry Tart with Chantilly Cream |
Tropical Fruit Salad |
|
Menu Three |
Spicy Beef Chilli Con Carne, Sour Cream and Wild Rice |
Yorkshire Blue Cheese and Red Pepper Quiche (v) |
New Potatoes with Herb Butter (v) |
Onion and Tomato Bhaji Selection (v) |
Mixed Leaf Salad with a Classic Dressing (v) |
| Classic Coleslaw Salad (v) |
| oOo |
Lemon Tart |
Fresh Fruit Salad |
|
Conference Two Course Menus |
Mains |
Corn Fed Chicken wrapped in Pancetta on a Sweet Potato and Thyme Mash with Redcurrant Jus |
| Or |
Pork Noisettes on Dauphinoise Potatoes with a Port Jus |
| Or |
Four Cheese Ravioli with Chunky Tomato Fondue, Black Olives and Lemon Thyme Oil |
|
Desserts |
Dark Chocolate Torte with Elderflower Raspberries |
| Or |
White Chocolate Cookie Cheesecake with Vanilla Anglais |
|
| Tea and Coffee |
Menu Four |
Pork Noisettes in Mustard Sauce and Fettuccine and a Selection of Seasonal Vegetables |
Ratatouille Pasta Bake and Garlic Bread (v) |
Spring Rolls Selection |
Avocado, Pepper and Plum Tomato Salad (v) |
Green Salad with Vinaigrette Dressing (v) |
| oOo |
Seasonal Fruit Eton Mess |
Exotic Fruit Salad |
|
| All choices are served with a selection of Orange Juice, Mineral Water and Tea/Coffee |