Sandy Park Conference Centre - Gala Dinner Menu Three - 2010

Starter Selection

• Chef’s Ham Hock Terrine with Parsley, Grain Mustard & Capers
  Served with Mixed Leaves & Baby Beetroot
• Devonshire Crab Timbale
  Served with Rocket Leaves & Green Herb Salsa
• Game Pate with Sloe Gin
  Served with Redcurrant Jelly, Homemade Crostini and dressed Baby Leaves
• Cream of Goats Cheese & Celeriac Soup, Dressed with Truffle Oil & Herbed Crouton
  Served with Olive Bread
• Summer Bean, Poached Egg & Watercress Salad
  Served with a light grain mustard vinaigrette

 

Main Course Selection

• ‘Trio of Pork’ Panfried Mini Tenderloin,  Pork, Apple & Sage Cake & Slow Roasted Belly
  Served with a Warm Smokey, Cherry Tomato, & Balsamic Dressing, Selection of Seasonal Vegetables & Seed Mustard Potato Cake
• Confit of Duck with a Rich Plum Glaze
  Served with Saffron & Coriander Crushed Potato, Selection of Seasonal Vegetables
• Herb Scented Fillet of Lamb with a Port Red Currant Jus
  Served with Dauphinoise Potato, Selection of Seasonal Vegetables
• Fillet of John Dory with steamed summer greens
  On a bed of Lemon & Parsley Mash Finished with a Roasted Mediterranean Vegetable Jus
• Butternut, Lemon & Leek Risotto Cakes
  Served with a Mango & Coriander Salsa

 

Dessert Selection

• ‘Chefs Miniature Dessert Trio’
  A surprise selection of classic delights with a modern twist, Garnished with Fresh fruit
• Sugar Glazed Choux Pastries Filled with a Zested Cream
  Served with a Rich Dark Chocolate & Cointreau Sauce
• Classic Tiramisu
• Raspberry Fool with a light crumble topping
  Served with Carpaccio of Pineapple
• Dark Chocolate, Pear & Pistachio Terrine
• Fresh Filter Coffee & Tea with Home Made Fudge

 

£42 per person

(v - Suitable for vegetarians)