Events & H o s p i t a l i t y Portfolio

catering at c l i f t o n

CL I F TONC O L L E G EE S T A B L I S H E D 1 8 6 2

A La Carte F u n c t i o n sSTARTERS

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

Free Range Chicken Consommé

Asparagus, Julienne Pancakes, Quail Egg and Apple Wood Bites

ContentsA LA CARTE MENU

Starters Page 3Main Courses Page 4Desserts Page 5

BUFFET MENUS

Canapés Page 6Carvery Buffet Page 7Chilled Buffets Page 8Fork Buffets Page 9Finger Buffets Page 10Evening Buffets Page 11

catering at c l i f t o n

A La Carte F u n c t i o n sDESSERTS

Espresso Crème Brulée,

Hazelnut Biscotti

Lemon Curd Panna Cotta,

Blueberry Compote, Stem Ginger Shortbread

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

(Strawberries and crushed Meringue folded into Sweet Whipped Cream)

Strawberry Bakewell Tart

Clotted Cream Ice Cream

Selection of Mini English Desserts

(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)

A La Carte F u n c t i o n sMAIN COURSES

Stuffed Corn-Fed Chicken Breast with Wild Mushroom Mousse

Sauté Potato, Green Beans and Red Wine Shitake Mushroom Sauce

Gressingham Duck Breast

Roast Chicory, Curly Kale, Celeriac Fondant and Cassis Jus

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

Slow-braised Wiltshire Belly Pork

Colcannon, Carrot Puree, Caramelised Apple and Cider Sauce

Baked Salmon Roulade stuffed with Crab Meat and Basil Pesto

Dauphinoise Potatoes, Roasted Beetroot, Tender Stem Broccoli and Lobster Bisque

Pan Fried Sea Bass Fillet

Conwy Mussels, Crushed New Potatoes, Samphire and Horseradish Sauce

Sweet Potato and Chickpea Tagine (Vegan)

Lemon and Coriander Couscous

Wild Mushroom Pancakes (v)

Pickle Ceps, Confit Cherry Tomato on Wine and Sauvignon Blanc Saucecatering at c l i f t o n

Carvery B u f f e tFROM THE CARVERY

CHOICE OF TWO MEAT AND ONE VEGETARIAN

Roast Topside of Beef with Yorkshire Pudding

Glazed Turkey Crown with Cranberry Sauce

Roast Loins of Pork with Sage and Onion Stuffing

Roast Leg of Lamb with fresh Rosemary and Mint Sauce

Honey Roast Gammon with Dijon Mustard

Nut roast with Vegetarian Gravy (V)

Vegetable Lasagne (V)

FROM THE BUFFET

Crispy Roast Potatoes seasoned with Sea Salt and Black Pepper,

Or

Creamy Mashed Potato,

Vegetable Medley glazed with Butter, Ladles of rich Gravy and Condiments,

Selection of Salads and Mini Desserts

Canapé M e n uPLEASE CHOOSE YOUR SELECTION TO CREATE YOUR BESPOKE CANAPE MENU

4 PIECES (2 HOT, 2 CHILLED)6 PIECES (3 HOT, 3 CHILLED)

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

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

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

catering at c l i f t o n

Chilled B u f f e t sCHOOSE 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

Traditional Coleslaw

Cobb Salad

With selection of Fresh Bread Rolls, Olive Oil and Balsamic, Mini Desserts

Hot B u f f e t sCHOICE 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)

All meals are accompanied with Rice or Roast New Potato, Selection of Salads, Breads and Mini Desserts

catering at c l i f t o n

Finger B u f f e t sPLEASE CHOOSE FIVE OPTIONS TO CREATE YOUR BESPOKE MENU

Selection of Sandwiches and Wraps

Cheese and Garlic Dough Balls (v)

Onion Bhaji (v)

Mini Cheese and Tomato Pizza (v)

Chicken Tikka Samosa

Satay Chicken

BBQ Chicken Wings

Lamb Kofta Kebab

Pork Belly Bites

Sesame Prawn Toast

Oriental King Prawn Rolls

Hoi Sin Duck Spring Rolls

catering at c l i f t o n

Evening B u f f e t s 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)

HOT BAGUETTE SELECTIONWhite and Wholegrain Baguette filled with

Grilled Back Bacon, Old Spot Pork Sausage

And selection of Salads and Grated Cheddar Cheese

FAJITASBaked Flour Tortillas

With a selection of Spiced Chicken, Sweet Chilli Stir Fried Vegetables

Selection of Salad, Salsa, Guacamole, Sour Cream and Jalapenos

Afternoon Te aOpen 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

catering at c l i f t o nCONTACT:Telephone: 0117 315 7669Email: events@cliftoncollege.com

C l i f t o n BarbecueCHOOSE 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