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THE FINAL
menu selected MUST consist of 2 choices from the Starters, main course,
to be served to everyone in the party within the party (equal split)
exception of vegetarian passengers. HIGH SOCIETY maximum numbers for formal dining are 22 -
minimum numbers 12
£30 per head
WYNDHAM GRAND maximun number for formal dining are 52
minimum numbers 25
£30.00 per person up to 30 passengers
£27.50 for 30 - 49 passengers
Soup of the Day
Freshly homemade soup of the day Tandoori Chicken Kebabs
Served on Mixed Leaf Salad with Balsamic Dressing Penang chicken
Served on mixed leaf Salad with a fruity plum sauce Poached Salmon & Monkfish Terrine
A large poached salmon pinwheel rolled around a monkfish mousse,served with brown bread & Butter Chicken Liver & Cranberry Parfait
A slice of homemade Pate served with toast (V) Chargrilled Vegetable Terrine Parma Ham & Fanned Melon
Served with Raspberry Coulis (V) Tomato & Mozzarella
Served on a bed of Rocket with French dressing Assorted Fresh Bread Rolls and Butter 
Rolled Breast of Lamb
Roasted with Garlic & Rosemary, served with a Minted stock reduction Roasted Duck
Moist Breast of Duck, roasted & served with a Redcurrant Jus Spanish Chicken
Chicken and Chorizo in a spicy tomato sauce, served on a bed of buttered Pasta Poached Salmon
Fillet of Salmon with Cray Fish, muscles and Prawns infused in a creamy white wine sauce King Prawns & Vegetables
Fresh seasonal roasted vegetables,peeled king prawns served on a bed of conchiglioni Coq au Vin
A truly authentic dish, cooked to perfection in wine and herbs Beef, Buiness & Mushrooms
Tender pieces of fillet beef, slowly cooked in stout and mushrooms
All served with a selection of Seasonal Vegetables
All Pasta Dishes served with Salad and Garlic Bread The Chefs reserves the right to substitute items on the menu's at any time
DESSERTS Individual Fresh Fruit Pavlova
Homemade meringue with lashings of whipped cream, Fresh Seasonal Fruits & Roasted Almonds Summer Pudding
A
bread case steeped in fruit juice with Cassis, filled with Redcurrants,
blackcurrants, blackberries, cherries & Strawberries Individual Chocolate Torte
Dark or white chocolate Torte, handcrafted sponge soaked in either rum or brandy finished with a chocolate collar Pannacotta
Served with a berry compote Crackling Fruit Pots
Break through the topping to reveal fresh fruit and thick cream Pineapple & Strawberries laced in Cointreau
Coffee, Tea & chocolates
HOMEMADE PETIT FOURS £3.00 per person CONTINENTAL CHEESEBOARD WITH BISCUITS & GRAPES £3.50 per person CHEFS PRE DINNER CANAPÉS SELECTION £6.50 per person Updated 18/03/2010
Catering is based upon a minimum number of covers served (see above).
Menus for fewer than this number can be provided but will incur a surcharge.
All prices are based upon a standard 4 hour charter.
VAT must be added to all prices. |
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