Catering

Sample Menu

Canapés
Seared tuna on poori bread with red onion jam
Spheres of mushroom and Parmesan risotto
Tartare of salmon on toasted rye with keta and dill
Thai fish cakes with a cucumber and Man Pla relish
Parmesan wafer with a Parmesan cream and roasted cherry tomato
Seared tuna on toasted croute with a cucumber jam

Entrees
Avocado terrine with a rocket salad, vincotto brushed croute with a ruby grapefruit salad
Beetroot cured salmon with a celeriac remoulade and wholemeal croute
Mango and cardamon poached breast of chicken with a citrus salad and noodles
Roast duck with a red onion confit, chive vinaigrette and a toasted wafer
Cured salmon with a mango and avocado vermicelli salad
Poached crayfish tail with a Piko Piko salad

Mains
Grilled chicken breast with a bois de bourdrain sauce, parmentier potatoes and fine beans
Oven baked loin of lamb on a quenelle of pureed potato, baby spinach salad and a pan tomato sauce
Seared salmon with salsa verde on Camargue rice and roasted courgette
Pan fried darne of salmon with a medley of spring vegetables, pomme anna and a tarrogon beurre blance
Spinach and ricotta cannelloni with a sage beurre blanc
Pan fried duck breast on red cabbage with fine beans and herb mash potato

Desserts
Pyramidal poire William ice cream on a crisp lavender shortbread biscuit
Orange polenta cake with poached tamarillo, a vanilla bean ice cream and short bread sail
Studded ice drum filled with a burnt cream, shards of Almondine and fresh fruit
Orange syllabub with a lavender scented biscuit
Red wine poached pear with Manuka honey ice cream and biscotti
Terrine of summer berries with a fruit couli and creme fraiche

A range of beverage offerings will be available from Champagne, wine, spirits, tea, coffee and many more.

For Platinum choose 4 options

For Executive choose 2 options

Please request a brochure for more information or email admin@hamptondowns.com