Sample Menus

Sample 3-Course Menu

This is a set menu. Please select the same starter, main course and dessert for all guests. An alternative vegetarian menu may be selected for guests with special diets.

Starters

Gratinée of Seasonal Fish and Shellfish in a creamy White Wine Sauce served in a Scallop shell
Salad with Tomato, Mozzarella, a Chiffon of Parma Ham and Basil
Terrine of Chicken Livers served with brioche
Basket of puff pastry filled with a Ragôut of Mushrooms and Stilton (v)

Main Courses

Salmon Fillet oven baked with Honey and Thyme glaze served with buttered New Potatoes
Chicken Breast filled with Goats Cheese and Spinach served with a Mushroom and White Wine Sauce and Herb Cream potato
English Rack of Lamb with a Pine Nut Crust served with Fondant Potato and a Tian of Vegetables
Roasted Sirloin of Hampshire Beef, aged on the bone, with a peppercorn cream sauce, Fondant Potato and salad (£5.00 supplement per person)
Escalope of Turkey topped with Ham and Cheddar Melted Cheese Fondant Potato
Tarte Tatin of baby Seasonal Vegetables (v)
Baked Butternut Squash and Saint Marcelin cheese (v)

All main courses will be served with Seasonal Vegetables where appropriate

Desserts

Strawberry Shortcake with Rippled Vanilla and Strawberry Ice Cream and Champagne Crystal
Individual Sticky Toffee Pudding with Toffee Sauce served with cream
A Trio of Chocolate Mousse served with a Strawberry Compote
Tarte au Citron
Mango and Passion Fruit Cheesecake

Coffee and Mints

£35.00 per person plus VAT

Sample Cold Buffet Menu

Please choose three main courses, three salads and three desserts from the selection below.

Main Course

Roasted Peppered Sirlion of Beef
Traditional Dressed fresh Salmon
Rosemary Roast Leg of Lamb
Turkey and Cranberry Roast
Honey Roasted Ham
Ricotta Smoked Salmon and Spinach Tarte
Mixed Pepper, Courgette and Goats Cheese Quiche (v)

All served with hot minted new potatoes or diced sautéed parsley potatoes

Salads

Jamaican Rice with Tomato, Ham, Pineapple and Parsley
Cucumber and Mint with crème fraîche
Taboulet – couscous, peppers, mint, chick peas and lemon
Assorted Green Leaf salad
Pasta salad with cajun spiced dressing

Desserts

White Chocolate and Ginger Cheesecake
Exotic Fruit Pavlova
Rich Chocolate and Raspberry Gateau
Crème Brulée

All Served with Cream

Coffee and Truffles

Sample Hot Fork Buffet Menu

Please choose two main courses and one dessert from the selection below.

Main Course

Classic Italian Risotto with Chicken and Asparagus
Traditional Moroccan Lamb Tagine
Sautéed diced Pork fillet with Red and Yellow Bell Peppers and Herbs
Salmon and Sea Food Ragôut
Gently Cooked Braised Beef Casserole in Stout
Aubergine Parmigiano (v)
Young Vegetable Croquette (v)

All served with savoury braised rice and diced sautéed potato with a selection of breads

Desserts

Panettone Chocolate Bread and Butter Pudding
Lemon Meringue Tarte
Strawberry and Orange Bavaroise

£30.00 per person plus VAT

Sample BBQ Menu

Barbeque Spare Ribs
Marinated butterfly Shoulder of Lamb
Breast of Chicken Marinated in Honey and Whole Grain Mustard
Cumberland and Pork and Apple Sausages
Roasted Vegetable Kebabs (v)
Marinated Tuna Fillets with Salsa Verde

New Potatoes
Selection of Salads (Mixed Leaves, Greek, Taboulet and Pasta)
Selection of Crusty Bread and Butter

Summer Fruit Bavaroise
Chocolate Gâteau
Fresh Fruit Pavlova
Gâteau Mille Feuilles

Coffee and truffles

Please select two of the above Desserts which are served on a 50/50 Basis

Sample Canapés Menu

Cold Selection

Scallop Carpaccio and Salmon Caviar tartelet
Fresh Salmon Tartar croute
Goats Cheese rolled in Aromatic herbs
Quail Eggs with Spiced Salt (v)
Smoked Salmon and Chive Cream Cheese Roulade
Foie Gras Croute with Raspberry Liqueur Gelee
Prawn with a Chilli Lime Pastry Cup
Honeydew, Cantaloupe, Water Melon and Mint Skewers (v)
Cherry Tomato and Basil (v)
Strawberries Dipped in Chilled Bitter Chocolate (v)
Mini Chocolate Eclairs filled with chocolate, vanilla or coffee (v)
Shot Glasses with a choice of:
Green Pea Soup (v)
Leek Soup (v)

Hot Selection

Cajun King Prawn Skewer
Mini Yorkshire Puddings with Rare Roast Beef and Horseradish Crème Fraîche
Ricotta, Spinach and Pancetta Tartelet
Smoked Haddock and Mornay Croute
Mini Sausage and Mash on toast
Mini Jacket Potato with Chicken and Emmental
Roasted Monkfish and Parma Ham Skewer
Red Pepper and Goats Cheese Puff (v)
Queen Scallops with Basil Pesto
Crab and Potato cake with chilli dipping sauce
Tartelet of Bousin and Red Onion (v)
Empanada of Spicy Chicken

Please select five items from the above menus. A maximum of three hot canapés may be chosen. Up to three additional canapés may also be selected for a cost of £2.00 plus VAT per canapé.

£9.50 per person plus VAT

(v) vegetarian
All the food is created in-house under the supervision of Somerley Head Chef, Dominique Charles. All red meats will be served pink. Some dishes may contain nuts and alcohol. All dishes are subject to availability.