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2012 Hospitality Packages

• Energy Champagne Breakfast Reception

  Fruit javelins with a choice of two syrups

  Greek style yoghurt with South American granolas and dried fruit toppings

  High fibre bowls of muesli and dried nuts

  French croissants and mini Danish pastries with preserves

  Selection of freshly squeezed juices

  Fruit smoothie shots and berry compote

  A selection of Twinings tea infusions and fair trade coffee

• Hestia’s Champagne Seated Breakfast

  Scrambled eggs with smoked salmon

  Sliced back bacon fillet, homemade fried beans, sautéed wild mushrooms and quails eggs

  Oats porridge with cinnamon and summer berries

  Eggs Benedict

  Smoked haddock with poached egg

  A selection of Twinings tea infusions and fair trade coffee

• Champagne Brunch

  Mains

  Cooked salmon fillets stuffed with spinach and crème fraiche

  Carved meat bar with various pickles and warm breads

  Confit of Aylesbury duck with seared white figs and bean

  Homemade ravioli with baby spinach, basil and feta cheese served with watercress sauce and char grilled green asparagus

  Sliced back bacon fillet, fried beans, mini mushrooms and quells eggs

  Scrambled eggs with smoked salmon

  Desserts

  Fruit kebab

  Lemon and yellow mango cheese cake with vanilla ice cream

  Brandy snap basket loaded with red cherries, strawberries and peach salsa

  Eton Mess with strawberries and vanilla cream

  Bramley apple crumble with a nutty crumble topping

  Cornish clotted cream rice pudding with berry compote

  A selection of Twinings tea infusions and fair trade coffee

• 2012 Seated Luncheon

  Mains

  Rack of Welsh lamb with, cheddar and

  spring onion creamed potatoes and red wine jus

  Guinea fowl confit, butternut squash fondant,

  braised chicory and maple jus

  Fillet of sea trout, almonds, beurre noisette and char grilled asparagus

  Truffled gnocchi, artichokes and spring vegetables panache (v)

  Desserts

  Pink rhubarb and vanilla crumble with egg yellow custard

  Mixed apple tartlet with ginger and lime sorbet

  Crème brulée cheesecake

  Selection of English and Continental cheeses

  Fine selection of Twinings tea infusions and fair trade coffee

  
  

• 2012 Buffet Luncheon

  Cold buffet

   Pesto marinated vegetable and baby mozzarella brochettes (v)

  Roasted pepper and goat’s cheese mousse on toasted garlic bread (v)

  Scottish smoked salmon blinis with crème fraîche and mustard cress

  Chargrilled tiger prawns with lemon and parsley mayonnaise

  Rare roast British beef, wild rocket and parmesan on toasted focaccia

  Roulade of corn-fed Sussex chicken served with tomato chutney

  Hot buffet

  Beef Wellington bites

  Lamb kofta with lime and coriander soured cream

  Fresh herb and garlic marinated tiger prawns, coriander and chili dip

  Pan fried fish cakes, topped with chilli & fine beans

  Roasted pepper and goats cheese arrancchini (v)

  Mozzarella and Mediterranean vegetable tartlet (v)

  Desserts

  Treacle tart with Greek style yoghurt, honey and walnut

  Selection of English cheeses with chutney and crackers

  Dark chocolate walnut brownies

• Gala Dinner Finale

  Starters

  Veloute of celeriac with truffled mushroom vol au vents (v)

  Cromer crab salad with poached quail’s egg and mustard hollandaise

  Aylesbury duck breast with plum and goat’s cheese dressed salad

   Mains

  Roasted rump of lamb with ginger spiked confit potato and wild berry puree

  Filet of beef soaked in bourbon whiskey and brown sugar with dauphinoise potatoes and its own jus

  Seared fillet of seabass on a bed of seafood risotto with pumpkin puree and mild chilli oil

  Lobster and scallop poached in a vermouth and star anise cream with saffron potatoes

  Braised asparagus with slow cooked egg and hollandaise (v)

   Desserts

  Vanilla and honey cream brulée

  Lemon posset with blueberry compote and buttermilk sorbet

  Classic Eton mess with strawberry coulis

  Bramble soufflé with green apple sorbet

   Petit fours and a fine selection of Twinings tea infusions and fair trade coffee

• 2012 Dinner Buffet

  Cold items

  Choose two from the following:

  Chicken, tarragon and leek terrine

  Tian of wild salmon, tiger prawns and smoked halibut

  Roasted pepper and polenta slice (v)

  Hot items

  Choose two from the following:

  Pan fried corn fed chicken supreme with honey and mustard glaze

  Braised Scottish beef brisket with roasted shallot and baby beetroots

  Seared red snapper fillet garnished with rock salt and chives

  Sole stuffed with fruit de mar seafood mousse,

  finished with Champagne cream

  Fennel, artichoke and gruyere pithiviers (v)

  Two additional Chef’s choice side dishes (vegetables, pasta or rice)

  Desserts

  Choose one from the following:

  Roasted apricot and almond tart with crème anglaise

  Sticky toffee and ginger sponge with toffee sauce

  Raspberry and mint pavlova with fruit coulis