Sandy Park Conference Centre - Gala Dinner Autumn/Winter Menu One - 2010
Cream of Three Onion Soup topped with crispy Onion Rings (v)
Home Made Slow Roast Banana Shallot & Gruyere Cheese Open Tart served warm with Local Rocket & House Dressing (v)
Crumbled Stilton Winter Salad with Poached Quince & Plum Dressing (v)
Miniature Smoked Haddock, Spinach & Potato Fishcakes served warm on a bed of Watercress, with Homemade Tartare Sauce
Ham Hock Terrine with Home Made Picalilli & Winter Salad Leaves
Devon Rarebit Miniature Hot Pot Braised Lamb & Buttered Leeks in Otter Ale topped with Mature Cheddar
Tenderloin of Pork with a Slow Roast Shallot & Bramley Apple Reduction served with Bubble & Squeak Mash
Selection of Seasonal Vegetables
Sage Rubbed Rump of Lamb with a Port Red Currant Jus served with Sweet Potato Dauphinoise
Selection of Seasonal Vegetables
Sandy Park "Moo & Blue" - An individual Posh Steak & Stilton Pie topped with Crispy Shallots served on a Bed of Mustard Mash
with Smashed Peas
Breast of Guinea Fowl wrapped in Bacon served with a Thyme & Dry Sherry Cream with Cracked Black Pepper Buttered New Potatoes
Selection of Seasonal Vegetables
Rolled Sole with Chilli, Lime & Winter Herb Mouse served on a bed of Creamy Mash with a Seafood Veloute
Selection of Seasonal Vegetables
Savoy Parcels with Butterbeans, Wild Rice, Mushrooms, Spinach & Devon Blue served with a Madeira & Garlic Cream (v)
Timbale of Roasted Winter Roots, Spiced Nuts & Caraway Seeds served with a West Country Cider Cream (v)
Individual Boozy Banana Sponge Pudding served with Butterscotch Cream & Toasted Almonds
Death by Chocolate Marquise served with Warm Bitter Chocolate Sauce
Merlot Poached Pear served with Cinnamon Creme Fraiche & Walnut Brittle
Baked Bramley Apple & Blackberry Crumble Tart served with Cider Brandy Anglaise
Trio of Miniature Cheesecakes - Vanilla & Dark Belgium Chocolate & Mango
Zesty Treacle Tart served with St Clements Syrup & Devon Clotted Cream
Fresh Filter Coffee & Tea with Mints
(v - Suitable for vegetarians)