136 Morthen Road,Wickersley, Rotherham, S66 1EA07557 374 639

BANQUETING MENU

Starters

Meat

Chicken and King Prawn, Cos Leaf Salad Parmesan Caesar Dressing.
Chicken Liver Parfait Red Onions Marmalade Mesculim Salad Rye Bread
Com Fed Chicken and Sun Blushed Tomato Terrine with little gem Salad and Caesar Dressing
Confit of Duck Leg with Braised Red Cabbage
Duck Liver Pate with Cumberland Sauce and Mezuna Salad
Duck Rillets with Fruit Compote Rocket Salad
Ham Hock and Fois Gras Terrine with Homemade Piccalilli and Rye Bread
Heather Smoked Corn Fed Chicken, Heather Honey Watercress Salad, Red Onion Marmalade
Home Cured Smoked Duck Breast with Plum Compote and Toasted Crostini
Parma Ham, Rocket, Balsamic and Parmesan Salad
Venison Terrine with wild Berry Compote and Green Salad
Wild boar Terrine with White Peach Sauce and Rocket
York Ham and Morelle Mushroom Tart on Merzuna Salad

Starters

FISH

Crab and Rocket Tart with rocket Pesto
Cray Fish Terrine Chive Crème Fraiche Rocket and Parmesan Salad, Sun Blushed Vegetables
King Prawn Tossed in Chilli Ginger and Lemon Grass and Coconut
on Cos Salad, Garlic Croutons
Lobster Tail with Chilli Mango Salsa Coconut Tossed Cos Salad
Poached Salmon and Prawn Salad, Rocket and Waters, Dill and Mustard Dressing
Salmon Balontine with Muscles and King Prawns Carved onto Samphire Salad
Salmon Mousse wrapped in Smoked Salmon with a Potato, Chive and Crème Fraiche Salad
Smoked Nidderdale Trout Fillet with Orange Horseradish Sauce and Endive Salad

Starters

Vegetarian

Asparagus and Poached Hens Eggs Hollandaise Sauce
Buffalo Mozzarella and Yellow Tomato Salad
Crottin Goats Cheese with Sun Blushed Vegetables Salad Toasted Pine Nuts
Goats Cheese and Beetroot Tart on Curly Endive Salad
Marinated Wensleydale and Cherry Tomato Salad with Mesculim and Pine Nuts
Plain Caesar Salad
Roasted Vegetable Terrine with tomato and Basil Coulis
Stilton and Broccoli Tart on Spinach and Walnut Salad
Trio of Melon balls with Mango and Strawberry
Wild Mushroom Tart on a Potato and Chive Salad
Yorkshire Goats Cheese Sliced onto Pea, Poached Pear and Mint Salad

Main

Meat

Barnsley Chop with Mint Crust, Colcannon Mash and Roasted Root Vegetables
Beef and Kelham Island Beer Casserole with Yorkshire Pudding
Beef Wellington on Spinach and Chateaux Potatoes with Port Wine Sauce
Chicken Breast, Fondant Potato and Turned Root Vegetables and Red Wine Sauce
Chicken Stuffed with Wensleydale wrapped in York Ham,
Cranberry Compote, Chateaux potatoes and Roasted Vegetables
Chicken with Asparagus wrapped in York Ham, Green Beans in Courgette
and Layered Potato and Onion with Asparagus Sauce
Corn Fed Chicken, Tarragon and Mustard Sauce, Dauphinois Potato and Tender Stem Broccoli
Duck Breast, Apple Mashed Potato Cakes, Baby Vegetables with Apple and Quince Sauce
Duck Breast, Braised Red Cabbage, Bubble and Squeak Cakes and Lavender Jus
Fillet of Beef Wrapped in Smoked Bacon with Hartington Stilton
Mustard Mash, Orange and Tarragon Carrots with Port Sauce
Lamb Cannon, Potato and Chive Cake, Braised Fennel and Port Sauce
Lamb Casserole with Mint and Berry Dumplings
Lamb Rack, Gratin Dauphinois Potato, Green Bean and
Courgette bundle with Redcurrant and Redwine Sauce
Lamb Shank, Bubble and Squeak, Roasted Root Vegetables and Lamb Pan Juices
Loin of Pork, Slow Roasted, Cider Fondant Potato, Roasted Vegetables,
Apple and Apricot Seasoning and Pan Gravy
Loin of Yorkshire Venison, Redcurrant and Port Sauce, Dauphinois
Potatoes and Roasted Root Vegetables
Oriental Spiced Beef Fillet, Braised Pac Choi, Noodles and Teriyaki Sauce
Partridge Stuffed with Apricot Forcemeat, Celeriac Mash and Wild Mushroom Ragout
Pheasant Wrapped in York Ham with Berry Dumplings, Fondant Potatoes and Game Jus
Porcette of Suckling Pig, Pomme Moussiline, Roasted Vegetables and Turned Vegetables
Pork Fillet with Ginger and Honey on Oriental Stir Fry with Hoi Sin SaucePork Fillet, Mustard Mash, Vegetable Florettes and Mild Peppercorn Sauce
Roasted Leg of Lamb, Apricot Stuffing, Chateaux Potatoes with Lamb and Mint Sauce
Sirloin of Beef, slow roasted steak with Vegetable Florettes,
Red Wine Sauce and Yorkshire Pudding

Main

Fish

8oz Fillet of Cod, Red Onion Marmalade, Fine Green Beans and Chive Mash
Derwent Trout, Stuffed with Whitby Prawns with Crushed New Potato Cakes and Green Beans
Paupiette of Plaice, White Wine Sauce, Baby Vegetables and Chive Mash
Salmon on Samphire Grass with Bolongere Potatoes and Beurre Blanc
Whole Roasted Sea Bass Stuffed with Sun Blushed Vege

Main

Vegetarian

Fountains Gold and Field Mushroom Risotto
Open Roasted Vegetable Lasagne, Parmesan Sauce and Layered Rocket
Red Onions and Wensleydale Tartain
Twice Baked Hartington Stilton Soufflé
Yorkshire Feta and Cherry Tomato Tart
Yorkshire Goats Cheese and Spinach Risotto

Main

Vegan

Marinated Tofu, Roast Cherry Vine Tomatoes,
Garlic New Potatoes with Tomato and Basil Coulis
Round Baby Courgette, Stuffed with Ratatouille, Roast Baby Aub

Deserts

Apricot and Almond Mousse
Baked Chocolate Torte
Baked Lemon and Sultana Tart
Baked Strawberry Cheesecake
Baked White Chocolate and Ginger Tart
Chocolate and Caramel Iced Pear and Amaretto Frangipani
Chocolate and Orange Charlotte
Citrus Meringue Tart
Double Chocolate Torte
Duo of Raspberry and Vanilla Mousse
Ginger and Almond Tart
Jam Rolly Poly Pudding Tart
Marbled Chocolate and Mango Delice
Milk chocolate and Hazelnut Delice
Mocha tart
Rhubarb and Vanilla Lychees Cake
Sliced Apricot Pudding Tart
Strawberry and Chocolate Cheesecake
White Chocolate and Ginger Tart
White Chocolate and minced Meat Teardrop
White Chocolate Cake and Soft Caramel
An Assiet of 3 of the Above

BBANQUETING
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The Master Chefs of Great Britain

The Master Chefs of Great Britain