For all menus please choose one starter, one main course, and one dessert for the whole group.
Also included is a bread roll with butter, filter coffee and a Glenmore chocolate.
Menu One
STARTERS
Tomato & Roasted Pepper Soup served with Basil Pesto Oil and Toasted Croutons
(alternative soups available, just ask)
Smooth Chicken and Ducks Liver Parfait with Port & Brandy
served with Onion Marmalade and Toasted Brioche
Tiger Prawns cooked in Garlic & Herb Butter
served with Crisp Leaf Salad & Roasted Lemon Dressing
MAIN COURSE
Pan Seared Breast of Maize fed Chicken
served with Fondant Potatoes, Seasonal Vegetables and finished with Roasting Juices
Oven Baked Red Snapper Supreme
served on a Bed of Mediterranean Vegetables with a Pesto Dressing
Roasted Pressed Somerset Pork Belly
with Colcannon Mash, Braised Red Cabbage and Calvados Jus
DESSERTS
Swiss Chocolate & Baileys Mousse
with hand-made Brandy Snaps
Classic Honey & Vanilla Crème Brulee
with Sable Biscuits
Chantilly Cream Filled Profiteroles
with Warm Chocolate Sauce
£26.25(ex VAT) £31.50 (incl VAT)
Menu Two
STARTERS
Salad of Smoked Chicken layered with Avocado,
Vine Tomatoes and Balsamic Glaze
Oak Smoked Scottish Salmon,
Potato, Chive & Crème Fraiche and Horseradish Salad
Duo of Seasonal Melon,
Fresh Berries and Cranberry Drizzle
MAIN COURSE
Herb Crusted Fillet of Sea Bass
served with Potato Gnocchi, Wilted Spinach and Yellow Pepper Coulis
Roasted Loin of Pork served with Caramelised Apple Mash, Seasonal Vegetables and finished with Roasting Juices
Seared Breast of Chicken stuffed with Black Pudding and Goats Cheese, wrapped in Bacon served with Fondant Potatoes, Green Beans and finished with a Thyme Infused Gravy
DESSERTS
Treacle Sponge
with Honeycombe Ice Cream
Lemon & Lime Panacotta
served with White Chocolate Sauce and Tuille Biscuit
Rich Chocolate Tart
served with Raspberry Coulis and Crème Chantilly
£27.50 (ex Vat) £33 (incl VAT)
Menu Three
AMUSE BOUCHE
STARTERS
Fresh Saffron Ravioli stuffed with Smoked Chicken, Sun Blushed Tomato
served on a Bed of Creamy Wild Mushrooms
Oak Smoked Scottish Salmon and Crayfish Tartar
Rolled Belly of Pork stuffed with Sage
topped with Blue Cheese and Rocket Salad
MAIN COURSE
Oven Roasted Supreme of Salmon,
Colcannon Potato, Wilted Baby Spinach, Shallot & Avruga Cream
Roasted Breast of Duck served with Potato Fondant, Chantonnay Carrots
and Blackberry Jus
Roasted Sirloin of Scottish Beef served with Gratin Dauphinoise and Rosemary Jus,
accompanied by a Traditional Yorkshire Pudding
DESSERTS
Hot Chocolate Fondant
served with Orange Ice Cream
Raspberry Delice
with Bitter Chocolate and Fresh Mint
Classic Treacle Tart
topped with Clotted Cream
£30.40 (ex VAT) £ 36.50 (incl VAT)
Menu Four
AMUSE BOUCHE
STARTERS
Smooth Parfait of Chicken & Ducks Livers, Tomato & Red Onion Chutney
served with Toasted Brioche
Tian of Crayfish with Lemon Crème Fraiche, Vine Tomato, Baby Gem Lettuce
Smoked Mackerel Terrine with Fine Herbs,
Caper and Shallot Dressing
SORBET
MAIN COURSE
Rainbow Trout on a Bed of Mixed Vegetable Lentils
served with Smoked Paprika Sauce
6oz Fillet of Scottish Beef
Chateau Potato, Sautéed Wild Mushrooms, Fine Green Beans and Madeira Jus
Roast Rump of English Lamb,
with Parsnip Puree, Baby Vegetables, Fresh Asparagus finished with a Port and Madeira Jus
DESSERTS
Selection of English & Continental Cheese
served with Crudités and Savoury Biscuits
£35.40 (ex VAT) £42.50 (incl VAT)
Vegetarian Menu
STARTERS
Pan-fried Oyster Mushrooms served in a Creamy Tarragon Sauce,
topped with a Puff Pastry Creel
Home-made Soup topped with Toasted Garlic Croutons
Tomato & Mozzarella Bruschetta
served with a Rich Balsamic Glaze
Pea & Leek Tart served with Fresh Asparagus
and Watercress Salad
Caramelised Red Onion Tart topped with Baked Goats Cheese
Wild Mushrooms on Toast topped with Poached Hens Egg
and Parmesan Foam
Spiced Lentil & Vegetable Gateau served with Red Pepper Coulis
MAIN COURSE
Creamy Risotto of Butternut Squash & Toasted Pine-Nut
topped with Crisp Rocket Leaves and Parmesan Shavings
Char-Grilled Aubergine Gateau stuffed with Beef Tomato, Peppers and Marinated Courgettes served with Red Pepper Coulis
Sweet Potato & Coconut Curry served with Spiced Jasmine Rice
Open Lasagne of Wild Mushrooms laced in a Saffron Sauce
served with Toasted Garlic Bread
Home-made Quiche of Roasted Pepper & Goats Cheese
served with Dressed Salad Leaves and Buttered New Potatoes
Roasted Vegetable Mille Feuille
with a Tomato & Pesto Sauce
Chef’s Choice Vegetarian Trio
(a selection of miniature individual vegetarian dishes to excite the pallet)
Children's Menu
STARTERS
Home-made Tomato Soup with Toasted Cheese Fingers
Fresh Melon with Mixed Berries
Prawn Cocktail with Brown Bread & Butter
Char-Grilled Chicken Goujons with Dips
MAIN COURSE
Roasted Supreme of Chicken with Roast Potatoes, Seasonal Vegetables and Gravy
Cheddar Cheese & Mushroom Quiche with New Potatoes and Salad
Spaghetti Neopolitan with Garlic Bread
Sausages, Mash and Onion Gravy
Battered Fish and Chips with Peas
DESSERTS
Selection of Ice Cream with Chocolate Sauce
Treacle Sponge and Custard
Fresh Fruit Salad with Double Cream
Home-made Chocolate Brownie with Vanilla Ice Cream
£12.50 (ex VAT) £15.00 (incl VAT)
Glenmore House Chefs Buffet
An eclectic mix of hot and cold finger food, selected by our Executive Head Chef from the following selection:
Bruchetta’s topped with red onion, tomato and Virgin Olive Oil
King Prawns wrapped in Filo pastry
Red Onion & Goats Cheese Puff Pastry Tart
Homemade Chicken Satay
Assorted Sandwiches or Wraps
Mini Pizza Selection
Vegetable Quiche
Shepherds Pie on a spoon
Roasted Vegetable Skewers
Tempura Battered King Prawns with Assorted Dips
Mini Aberdeen Angus Beef Burgers, Homemade Tomato Relish
Salmon Pate on Toast
Garlic Bread
Thai Style Chicken Spring Rolls
Wild Mushroom & Blue Cheese Parcels
Honey and Mustard Marinated Sausages with Spicy Dipping Sauce
Onion Bhajis with Mint Dip
Vegetarian Samosas with a Mint Dip
Smoked Salmon Blinis with Sour Cream and Dill
£16 per person (based on minimum numbers)
Also available at a supplement:
Miniature Beef Wellington Mushroom Duxelle
Scottish Smoked Salmon with Lemon Zest and Black Pepper
Miniature Cones of Fish and Chips (line-caught Seabass with handmade chips and mushy peas served in a papercone)
Miniature Yorkshire Puddings filled with Rare Roast Beef and Horseradish
Tiger Prawn Spoons with Chilli and Garlic
Soy Dish of Cumberland Sausage or Venison Sausage, atop Concannon Mash
Skewer of Mozzarella, Sun-blushed Tomato and chargrilled Aubergine
Gateau of chargrilled Vegetables and Goat’s Cheese
Crisp Pastry Cone with Smoked Chicken with Cream Fraiche and Whole Grain Mustard