CL I F TON COLLEGE ESTABLISHED 1862
Events & H o s p i t a l i t y Portfolio
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Contents A LA CARTE MENU Starters
Page 3 Page 4
Main Courses Desserts
Page 5
BUFFET MENUS Canapés
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Carvery Buffet
Page 7
Chilled Buffets
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Fork Buffets
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Finger Buffets
Page 10
Evening Buffets
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A La Carte F u n c t i o n s
STARTERS
Spicy Red Pepper and Lentil Soup (v) Chives Crème Fraiche and Red Onion Bread Wild Mushroom and Gruyere Tart
(v)
Balsamic, Black Truffle, Rocket and Parmesan Shavings Grilled Vegetable Ravioli (v) Confit Cherry Tomato, Parmesan Shave and basil dressing Goats Cheese Parcel (v) Sun Dried Tomato, Raspberry Coulis and Watercress Salad Pork and Scallops Braised Pork Belly, Pan Fried Scallop, Jerusalem Artichoke Puree and Red Wine Jus Earl Grey Smoked Salmon Fillet Spinach, Battered Asparagus, Melba Toast and Herb Salad Ham Hock and Pea Terrine Beetroot Jelly, Slice of Cucumber, Piccalilli and Ciabatta crisp Pepper Crusted Beef Carpaccio Quail Fried Egg, Rocket, Parmesan and Horseradish Cream Chicken Caesar Salad Smoked Chicken Breast, Hard-Boiled Egg, Baby Gem and Crispy Bacon
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Free Range Chicken Consommé Asparagus, Julienne Pancakes, Quail Egg and Apple Wood Bites
A La Carte F u n c t i o n s
MAIN COURSES
DESSERTS
Stuffed Corn-Fed Chicken Breast with Wild Mushroom Mousse
Espresso Crème Brulée,
Sauté Potato, Green Beans and Red Wine Shitake Mushroom Sauce
Hazelnut Biscotti
Gressingham Duck Breast
Lemon Curd Panna Cotta,
Roast Chicory, Curly Kale, Celeriac Fondant and Cassis Jus
Blueberry Compote, Stem Ginger Shortbread
6oz Fillet of Beef Stilton Crust, Butternut Squash Moussaka, Braised Red Cabbage, Mange Tout and Port Sauce Roasted Rack of Lamb Fondant Potato, Artichoke Puree, Broad Beans and Madeira Sauce Pork Tenderloin Black Pudding Rosti Potato, Spinach, Apple Puree and Cider Sauce
Duo of Parfait (White Chocolate and Raspberry) Macerated Strawberries, Almond Tuille Sticky Toffee Pudding Caramel Sauce, Vanilla Ice Cream Black Forest Cheesecake Dark Chocolate Drizzle Clifton Mess
Slow-braised Wiltshire Belly Pork
(Strawberries and crushed Meringue folded into Sweet Whipped Cream)
Colcannon, Carrot Puree, Caramelised Apple and Cider Sauce
Strawberry Bakewell Tart
Baked Salmon Roulade stuffed with Crab Meat and Basil Pesto
Clotted Cream Ice Cream
Dauphinoise Potatoes, Roasted Beetroot, Tender Stem Broccoli and Lobster Bisque
Selection of Mini English Desserts
Pan Fried Sea Bass Fillet Conwy Mussels, Crushed New Potatoes, Samphire and Horseradish Sauce Sweet Potato and Chickpea Tagine (Vegan) Lemon and Coriander Couscous
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A La Carte F u n c t i o n s
Wild Mushroom Pancakes (v) Pickle Ceps, Confit Cherry Tomato on Wine and Sauvignon Blanc Sauce
(Sticky Toffee Pudding and Caramel Sauce, Bread and Butter Pudding, Vanilla Custard, Apple and Blackberry Crumble with Vanilla Ice Cream) Chocolate and Orange Tart, Sauce Anglaise, Clotted Cream Selection of Local Cheeses, Served with Apple and Cider Chutney and a selection of Bath Oliver’s Biscuits (Godminster Vintage Cheddar, Vale of Camelot Blue, Somerset Brie, Greens Traditional Double Gloucester)
Canapé M e n u PLEASE CHOOSE YOUR SELECTION TO CREATE YOUR BESPOKE CANAPE MENU 4 PIECES (2 HOT, 2 CHILLED) 6 PIECES (3 HOT, 3 CHILLED)
CHILLED CANAPÉ Confit Duck on a Toasted Baguette with Chili Olive Oil Boiled Quails Egg with Mustard Mayonnaise on a Ciabatta Toast (v) Northwest Salmon Gravlax with Dill Crème Cheese on a Cucumber Slice
HOT CANAPÉ Pulled Pork on a Crispy Tortilla Chips with Apple Chutney Bruschetta with Peppers and Gorgonzola (v) Prawn and Chorizo Skewers Fried Kalamata Olives with Garlic Crust (v) Mini Spinach and Mushroom Quiches (v) Beef Fillet Steak on Sweet Potato Crisp and Horseradish Dressing Trio of Chicken Terrine on Rye Bread Lemon Sole Goujons
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Mini Jacket Potatoes with Soured Cream and Chives (v) Devilled Quail Eggs with Crab Peanut Butter and Goat’s Cheese Tartlets (v) Duo of Melons with Parma Ham Skewers BBQ Pulled Chicken on Crostini
Carvery B u f f e t FROM THE CARVERY CHOICE OF TWO MEAT AND ONE VEGETARIAN
FROM THE BUFFET Crispy Roast Potatoes seasoned with Sea Salt and Black Pepper,
Roast Topside of Beef with Yorkshire Pudding
Or
Glazed Turkey Crown with Cranberry Sauce
Creamy Mashed Potato,
Roast Loins of Pork with Sage and Onion Stuffing
Vegetable Medley glazed with Butter, Ladles of rich Gravy and Condiments,
Roast Leg of Lamb with fresh Rosemary and Mint Sauce
Selection of Salads and Mini Desserts
Honey Roast Gammon with Dijon Mustard Nut roast with Vegetarian Gravy (V) Vegetable Lasagne (V)
Chilled B u f f e t s CHOOSE THREE FROM: Roast Beef with Horseradish Roast Ham with Dijon Mustard and Maple syrup Supreme of Lemon Chicken with Red Pepper Chutney Duck and orange pate with Red Currant Compote Mediterranean Quiche Poached Salmon with Lemon Mayonnaise
AND THREE FROM: Swiss Potato Salad Green Mixed Leaf Salad Ratatouille Pasta Salad with Mixed Peppers
Hot B u f f e t s CHOICE OF TWO MEAT AND ONE VEGETARIAN: Baked Fillet of Pork with Apple and Thyme Sauce Escalope of Pork in a Cream and Calvados Sauce Grilled Trout with Almonds, Capers and Butter Seared Salmon Fillet with Asparagus and Chervil Roast Breast of Duck with Orange and Sweet Peppers Poached Chicken Breast with Lime and Tarragon Sauce Spicy Malvani Chicken Curry Beef Bourguignon Steak and Ale Pie Oriental Stir – Fried Vegetables in Soy Sauce (v) Asparagus Pancakes with Cream Sauce (v) Tartlet of Sweet Peppers (v)
Traditional Coleslaw Cobb Salad
All meals are accompanied with Rice or Roast New Potato, Selection of Salads, Breads and Mini Desserts
With selection of Fresh Bread Rolls, Olive Oil and Balsamic, Mini Desserts
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Finger B u f f e t s
Evening B u f f e t s
PLEASE CHOOSE FIVE OPTIONS TO CREATE YOUR BESPOKE MENU
SELECTION OF LOCAL CHEESES Served with Apple and Cider Chutney and a selection of Bath Oliver’s Biscuits
Selection of Sandwiches and Wraps
(Godminster Vintage Cheddar, Vale of Camelot Blue, Somerset Brie, Greens Traditional Double Gloucester)
Cheese and Garlic Dough Balls (v) Onion Bhaji (v) Mini Cheese and Tomato Pizza (v)
HOT BAGUETTE SELECTION
Chicken Tikka Samosa Satay Chicken
White and Wholegrain Baguette filled with
BBQ Chicken Wings
Grilled Back Bacon, Old Spot Pork Sausage And selection of Salads and Grated Cheddar Cheese
Lamb Kofta Kebab Pork Belly Bites
FAJITAS
Sesame Prawn Toast Oriental King Prawn Rolls
Baked Flour Tortillas
Hoi Sin Duck Spring Rolls
With a selection of Spiced Chicken, Sweet Chilli Stir Fried Vegetables Selection of Salad, Salsa, Guacamole, Sour Cream and Jalapenos
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Afternoon Te a Open sandwiches of Smoked Trout and Crème Fraiche Ploughman’s Sandwich Rolls Puff Pastry Tarts with Spicy Tomato and Chorizo Vegetarian Scotch Eggs
Homemade Scones with Forest Berry Compote and Cornish Clotted Cream Strawberry Bakewell Tart Baily Crème Brule Chocolate and Walnut Browne
C l i f t o n Barbecue CHOOSE FOUR FROM: Beef Burgers Hot Dogs Chicken and Chorizo Skewer Lamb Kofta Kebab Salmon Steaks with Lime Vegetarian Burgers (v) Tofu Satay (vegan) Jacket Potatoes Corn on the Cob
WITH ACCOMPANIMENT OF: Coleslaw Garden Salad Tossed Salad Caesar Salad Biryani Rice Salad and Pita Bread
Selection of Haagen Dazs Ice Cream Strawberry Cheesecake Sliced Fruit
catering at c l i f t o n CONTACT: Telephone: 0117 315 7669 Email: events@cliftoncollege.com