Events & H o s p i t a l i t y Portfolio 2013

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

Pan Fried Salmon & Tiger Prawns with a Baby Watercress & Fennel Salad,

Five Onion & Vintage Cheddar Cheese Tart with Plum Tomato Chutney (V)

Chicken & Ham Hock Terrine with a Celeriac & Grain Mustard Salad on Baked Croutons

Forest Mushrooms with a White Wine Cream Sauce in a Filo Basket (V)

Parma Ham & Roasted Fig Salad with a Balsamic Dressing

White Onion Soup with a Double Gloucestershire Danish Pastry (V)

Smoked Salmon Terrine with a Lime & Dill Mayonnaise

Smoked Duck Terrine with a Sweet Chilli Dressing and a Toasted Brioche

Potted Brown Shrimps accompanied by a Cucumber Salad, with Granary Bread & Butter

Baked Brie with a Poached Pear, Pine Nut & Rocket Salad, drizzled with a Sherry Dressing (V)

Minestrone Soup with a Parmesan Cheese Crouton (V)

Baby Mozzarella & Sun Blushed Tomato Salad with Garlic & Herb Croutons (V)

ContentsA LA CARTE MENU

Starters Page 3

Main Courses Page 4

Desserts Page 5

BUFFET MENUS

Canapés Page 6

Carvery Buffet Page 7

Chilled Buffets Page 8

Fork Buffets Page 9

Finger Buffets Page 10

Evening Buffets Page 11

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

Chocolate and Vanilla Crème Brulee with Salted Peanut Brittle

Coconut Panna Cotta and Tropical Fruit Salsa

Raspberry Parfait with a White Chocolate Ganache

Bakewell Tart with an Apricot Ice Cream

Clifton Mess(Strawberries and Crushed Meringue folded into sweet Whipped Cream)

White Chocolate Tart with Black Cherry Compote and a Pistachio Ice Cream

Strawberry Tart and Vanilla Cream with Mojito Granita

Glazed Lemon Tart with Fresh Raspberries

Sticky Toffee Pudding with Caramel Sauce and Vanilla Ice Cream

Vanilla & Passion Fruit Cheese Cake with a Mango Sauce

Layered Berry Pavlova with a Milk Chocolate Drizzle

Selection of Local and Continental Cheeses with a Pear & Apple Chutney and a selection of Savoury Biscuits

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

Baked Chicken Breast Wrapped in Parma Ham with Basil Gnocchi and Roasted Peppers

Welsh Lamb Rump with Garlic Cream Potatoes, Ratatouille and a Rosemary Sauce

West Country Belly of Pork with Sauté Potatoes, Red Cabbage and a Calvados Sauce

Penne Pasta with Roasted Courgette Ribbons, Sun Blush Tomatoes and a Basil Cream (V)

Devonshire Beef Fillet with Sweet Potato Puree, Baby Spinach & Wild Mushrooms and a Red Wine Sauce

Wild Sea Bass Fillet with a Pea & Asparagus Risotto drizzled in Basil Oil

Pan Fried Chicken Breast with a Potato & Herb Cake, Baby Leeks and a Port Sauce

West Country Pork Fillet, Potato, Bacon & Wild Mushroom Casserole with Green Beans

Baked Sweet Potato with Artichoke, Fennel, Baby Spinach and a Stilton Cheese Dressing (V)

Devonshire Braised Beef with Creamed Horseradish Potatoes and Roasted Root Vegetables

Atlantic Cod Fillet with Saffron Potatoes, Vine Tomatoes and a Lemon Butter Sauce

Butternut Squash, Parmesan & Sorrel Risotto (V)

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Carvery B u f f e tFROM THE CARVERY

CHOOSE 2 ROASTED JOINTS

Welsh Lamb Leg in a Chilli, Ginger, Honey & Soy Marinade

Glazed Gammon with a Whole Grain Mustard Glaze

Roast Loin of Gloucester Porkwith an Apple Sauce

Roast Topside of Scottish Beefwith a Horseradish Cream

Roasted Peppers, Courgette & Aubergine With a chilli, Olive Oil & Coriander Dressing

FROM THE BUFFET

New Potatoes with Rock Salt & Flat Leaf Parsley

Freshly Baked Baguette Selection

Baby Spinach & Rocket Leaf Salad

Chick Pea, Swiss Chard, Pepper, Red Onion & Harissa Dressing

Salad of Mixed Tomatoes, Cucumber, Couscous With a fresh Mixed Herb Dressing

Strawberries & Cream

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

Fillet of Beef, Yorkshire Pudding and a Horseradish Cream

Tempura Tiger Prawns with a Sweet Chilli & Soy Sauce

Three Onion & Parmesan Tartlet (V)

Sesame Chicken Skewer with a Peanut Sauce

Roast Belly Pork with Black Pudding and Apple Chutney

Roasted Fig & Somerset Brie on a Toasted Brioche (V)

Dorset Crab Cakes with a Lime Mayonnaise

Baby Sausages with a Honey & Mustard Dressing

CHILLED CANAPÉ

Ham Hock Terrine on a Toasted Crouton with Piccalilli

Smoked Salmon & Cream Cheese Blini

Beetroot Terrine on Toasted Granary Bread with a Horseradish Cream (V)

Smoked Duck Terrine with Plum Sauce on a Toasted Brioche

Baked Goats Cheese with Pine Nuts and a Blackberry Salsa (V)

Asparagus Wrapped in Parma Ham with a Balsamic Glaze

Smoked Bacon & Spring Onion Tartlet

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Chilled B u f f e t sMENU 1

Chilled Roast Topside of Beef with a Horseradish Cream

Chilled Honey Roast Ham with Grain Mustard Mayonnaise

Baked Butternut, Carrot & Goats Cheese Tart

Freshly Baked Bread selection with Olive Oil, Balsamic Vinegar & Butter

New Potato & Spring Onion Salad

Roasted Mediterranean Vegetables with Mozzarella

Cherry Tomato, Cucumber & Red Onion Salad

Dressed Leaves & Herbs

Sliced Fresh Fruits & Berries

Chocolate Tart with a Vanilla Cream

MENU 2

Parma Ham, Salami & Pastrami Platter with a Tomato Salsa

Chilled Salmon & Prawns with a Lemon & Dill Mayonnaise

Grilled Peppers, Aubergine, Courgettes & Halloumi Cheese with a Chilli Dressing

Freshly Baked Bread selection with Olive Oil, Balsamic Vinegar & Butter

Mixed Pepper Coleslaw

Couscous Salad with a Basil Dressing

Carrot, Orange & Coriander Salad

Dressed Leaves & Herbs

Fresh Fruit Salad

Baked Lemon Tart with a Raspberry Dressing

Fork B u f f e t sPLEASE CHOOSE ONE MEAT AND ONE VEGETARIAN OPTION FROM THE LIST BELOW TO CREATE YOUR BESPOKE MENU:

Beef & Pepper Stroganoff

Chicken Breast in a Bacon & Button Onion Sauce

Italian Lasagne

Penne Carbonara

Chicken Tikka Masala

Beef Bourguignon

Mushroom Stroganoff

Mediterranean Vegetable Bake

Roasted Butternut & Parmesan Risotto

Spaghetti with Wild Mushrooms, Sun Blushed Tomatoes and a Spinach Cream Sauce

All meals are accompanied with Rice & New Potatoes,Assorted Salads & Freshly Baked Breads

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

A Selection of Filled Sandwiches & Finger Rolls

A Selection of Filled Tortilla Wraps

Onion Bhajis with Minted Yoghurt

Baked Sausage Rolls

Mixed Vegetable Quiche (V)

Chilled Chicken Drumsticks

Vegetarian Puff Pastry Bites (V)

Roasted Pepper & Goat’s Cheese Tart (V)

Tempura Tiger Prawns

Baked Chicken Sate

Spinach Pakora (V)

Board of Three Cheeses, Crackers & Grape Chutney

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Evening B u f f e t s “PASS THE PORT”

Selection of Local & Continental Cheeses

with a homemade Pear Chutney, Grapes,

a Savoury Biscuit Selection and Baked Breads

“ENTENTE CODIAL”

Hot Baguette Selection

filled with

Grilled Back Bacon, Old Spot Pork Sausage

And Cheddar Cheese & Tomato

“THE GOOD, THE BAD & THE SCRUMPTIOUS”

Fajitas

Baked Flour Tortillas

With a selection of

Spiced Chicken, Sweet Chilli Stir Fried Vegetables

Salsa, Guacamole, Sour Cream & Jalapenos

Afternoon Te a

Egg Mayonnaise & Cress Sandwiches

Country Ham & Tomato Sandwiches

Tuna Mayonnaise & Cucumber Sandwiches

Prawn Marie Rose Sandwiches

Cheddar Cheese Ploughman’s Sandwiches

Chocolate Éclairs

Home Baked Scones with Jam and Clotted Cream

Selection of Home-Baked Cakes

Fine Selection of Teas

Freshly Brewed Coffee

catering at c l i f t o nCONTACT:Rachel Gough on 0117 315 7669email RGough@clifton-college.avon.sch.uk

C l i f t o n BarbecueTHE REDLAND BARBECUE

Grilled Devonshire Beef Burgers

Grilled Gloucester Old Spot Pork Sausages

Vegetable Kebabs, Spiced Tomato Dressing

Selection of Finger Rolls & Baked Floured Baps

Trio of Tomato & Basil Salad, Pepper Coleslaw

Mixed Leaves & Herbs, New Potato, Sorrel & Cress Salad

Selection of Dressings, Sauces & Chutneys

THE CLIFTON BARBECUE

Grilled Devonshire Minute Steaks

Grilled Chicken Thighs, Garlic & Rosemary Dressing

Roasted Peppers, Courgette & Aubergine with a Chilli & Coriander Dressing

Corn on the Cob

Selection of fresh Baked Artisan Breads

Salad of Swiss Chard, Chick Peas, Red Onion, Pepper & Harissa Dressing

Couscous & Vegetable Salad, Basil Dressing, Dressed Baby Spinach & Rocket

Three Bean & Rice Salad

Selection of Dressings, Sauces & Chutneys