Queens

Gala Dinner Menu

Please select one dish from each course to make up your menu, minimum 3 courses.

Gala Dinner Starters

Poached Salmon Poached Scottish Salmon on Seasonal Leaves drizzled with Lemon Oil Served with Pain Rustique Harvest Vegetable Terrine (v) Slice of Vegetable Terrine Served with Granary Toast and Caramelised Onion Marmalade Thai Crab Barquette Thai Spiced Crabmeat in a light pastry case Served on baby salad leaves with Lime and Coriander Dressing Serrano Ham Serrano Ham rolled and filled with Soft Creamy Cheese Served with fresh Pineapple Chilled Melon Seasonal melon Served with Berries and Exotic Fruits

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Gala Dinner Main Courses
Thai Seafood Melange Tiger Prawns, Salmon and Queen Scallops in a light lime, coriander and coconut sauce served with a timbale of rice and ribbon vegetables Tournedos Rossini Succulent Fillet of Beef on a crispy crouton topped with Pt Served with a rich red wine sauce Chicken Veronique Boneless Breast of Chicken gently poached Served in a white wine and cream sauce and finished with plump white grapes Breast of Duck Yorkshire Style Breast of Duck in a port wine, orange, cinnamon and cayenne pepper sauce Steak Islay Tender Sirloin Steak Served with a whiskey, cream and black pepper sauce, finished with onions and button mushrooms Pork Dijonnaise Medallions of Tender Pork, pan fried served with a piquant Dijon Mustard Sauce Lamb Algerienne Boneless Rump of Lamb, slow cooked with apricots, onions, prunes, honey, lemon and coriander traditionally served with couscous Salmon Dieppe Poached Salmon Steak served with a simple white wine and seafood sauce Cheese and Tomato Tart (v) Feta Cheese and Cherry tomatoes encased in golden flaky pastry Mushroom and Cashew Nut Linguine (v) Button mushrooms and whole cashew nuts in a soft cheese and mascarpone sauce. Finished with garlic, cream and black pepper and served with linguine pasta Roasted Mediterranean Vegetable Risotto (v) Oven roasted peppers, aubergine, courgettes and red onions in a creamy Mediterranean herb and parmesan cheese risotto All main courses are served with Chefs selection of vegetables and potatoes.

Gala Dinner Desserts

Irish Cream Charlotte Irish Cream Liqueur Bavrois encased in light sponge and topped with caramelised nuts Citrus Lemon Tart Buttery pastry tartlet simply baked with zesty lemon custard filling Chocolate Mint Truffle Moist chocolate sponge topped with a rich chocolate mint truffle, finished with milk and white chocolate curls Berry Crumble Brule A luscious mix of berries, bramley apples and redcurrants baked into a pastry case layered with brule custard, topped with crumble and dusted with icing sugar Chocolate Blizzard Cheesecake Chocolate digestive base layered with nutty chocolate truffle, caramel and peanuts, topped with hazelnut mouse, coated muffin chunks and decorated with chopped nuts Exotic Fresh Fruit Salad with Homemade Shortbread A delicious mix of seasonal and exotic fruits served with a crumbly homemade shortbread and fresh cream Homemade Amaretto Trifle Sponge fingers layered with mixed fruits and orange jelly, topped with Amaretto flavoured custard and fresh cream with chocolate curls Cheese and Biscuits Selection of English and Continental Cheeses served with biscuits, grapes and celery sticks

____ Coffee and After Dinner Mints

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Gala Buffet Menu
Starters and Desserts as Gala Dinner Menu Main Courses: Up to 60 guests, please choose two from each Section. Over 60 guests, please choose three from Section A and two from Section B.

Section A Seasoned Roast Norfolk Turkey Saddle served with Cranberry Sauce Poached Salmon with Dill and Lemon Mayonnaise Roast Beef with Real Ale Relish Honey Glazed Gammon with Fresh Pineapple

Section B Homemade Quiche Selection (v) Platter of Eggs Mayonnaise Feta Cheese and Cherry Tomato Brochettes Vegetarian Filo Parcels

The above served with: Continental Mixed Leaves/Tossed Salad Herby Wild Rice Red Onion and Courgette Salad Potato and Wholegrain Mustard Salad Fruity Coleslaw Indian Pasta Salad Speciality Rolls with Dairy Butter