FUNCTION MENU PACKAGE 2008 (BASED ON A MINIMUM OF 30 PERSONS)
We aim to provide a choice of 3 starters, 3 main courses and 3 sweets plus coffee for each guest.
In order to keep costs at a minimum we shall need to know your guests individual choices 5 days before the event.
STARTERS (choose 3 from): -
Soup of your choice: Egg Mayonnaise: Fresh Melon: Prawn Cocktail: Chef’s pâté: Crispy Bacon Salad: Rollmop Herrings with coleslaw: Shell on Prawns in garlic butter: Steamed Mussels (in season only): Creamy Garlic Mushrooms.
MAIN COURSES (choose 3 from): -
Roast Norfolk Turkey bacon & chipolata, stuffing, cranberry sauce.
Roast Topside of Beef, Yorkshire pudding & horseradish.
Half Roast Spring Chicken, bacon & chipolata & stuffing
Breast of Chicken Chasseur
Roast Loin of Pork with crackling and apple sauce
Mixed grill of (Lamb, Pork, Sausage, Bacon, Chicken, Tomato & Mushroom)
Grilled Sirloin Steak Garni (£3 extra)
Traditional Beef Casserole with Suet Dumplings
Grilled Gammon Steak with pineapple
FISH OPTIONS: -
Baked salmon steak with Hollandaise sauce
Fillet of Haddock Mornay
Fillet of Cod in Prawn Sauce
Grilled Fillet of Plaice with tartare sauce
All served with a selection of vegetables and potatoes.
SWEET (choose 3 from)
Various Gateaux: Profiteroles: Apple pie & custard: Fresh Fruit Salad: Various Cheesecakes: Pavlova: Crumble and Custard: Steamed Puddings: Trifle: Cheese Plate & Crackers: Crepes Suzette (£3 extra).
COFFEE: - Served with After Eight Mints
COST: - £15 Per head based on a minimum of 30 persons.