| MENU |
DESCRIPTION |
| On Arrival |
Freshly brewed coffee
Selection of mini danish
Homemade shortbread |
Reception
(Prior to luncheon) |
Chilled champagne,
orange Juice or Bucks fizz
Canapes to include:
Tea smoked aubergine puree
with caramelized raddichio (v)
Dolce latte with grape on croute (v)
Shredded lemon chicken with chervil
on pumpernickel
Mini lamb kofta with mint and
cucumber raita
Rose of smoked salmon with dill and
cracked pepper
Herbed scone with a light trout mousse
topped with a lemon confit |
| Luncheon |
Crispy duck salad
Whole dressed salmon in aspic
Maryland ham with
Onion compot
Roast sirloin of beef
Roquefort, Spinach and baby onion flan
Chargrilled vegetable terrine
Served with: Hot new potatoes
Mixed leaf salad with Dijon and honey dressing
Tomato and basil salad
Baby beetroot and orange salad
Waldorf salad
Oriental rice salad
-o-
Chocolate & praline gateau
Lemon citron
Strawberry & champagne roulade
-o-
Selection of cheese and grapes
-o-
Coffee and petit fours
|
| Afternoon Tea |
Selection of tea sandwiches
Homemade scones with clotted cream and jam Dundee cake,
Victoria Sponge
Bowl of fresh strawberries and cream
Tea and coffee |
| Also included |
Fresh flowers and linen on tables
Race programs |
When numbers of meals required are for less
than 20 persons
it may be necessary to alter the menu slightly. |
