Sat May 18 2013

Wedding Buffet Dessert Buffet Buffet & Chefs

Starters

 

King Prawn and White Crab Meat Medley served on a bed of leaves with Vine Tomatoes and Lemon Oil Dressing.

 

Mango and Brie Filo Parcels served with a warm Redcurrant Sauce.

 

Galia Melon Crown filled with Raspberry Sorbet and Soft Woodland Fruits.

 

Pot of Button Mushrooms in either Stilton or Creamy Garlic Sauce.

 

 

Main

 

Entrecote Steak braised with Tarragon, White Wine, Mushroom and Tomato Gravy.

 

Poached Fresh Salmon Fillet topped with Prawns and Asparagus served with a Creamy Dill Sauce.

 

Duck Breast with Redcurrant and Port Sauce.

 

Roasted Rack of Lamb served with a Rosemary and Red Wine Gravy.

 

 

Vegetarian

 

Brie, Redcurrant and Red Onion Tart.

 

Aubergine Provencale topped with Mozzarella.

 

Butternut Squash, Ginger and Tomato Bake.

 

 

Dessert

 

Profiteroles served with a rich Belgium Chocolate Sauce laced with Tia Maria.

 

Eaton Mess - Sundae of Strawberries, Whipped Cream and crushed Meringue.

 

Brandy Snap Basket with real Vanilla Ice Cream topped with soft Woodland Berries.

 

Irish Cream Liqueur and Hazelnut Cheesecake with Toffee Sauce and Cream.

 

 

 

NOTE: THIS IS JUST ONE OF OUR MENU OPTIONS, PLEASE REQUEST A WEDDING/FUNCTION PACK FOR OUR FULL LIST OF MENU CHOICES AND PRICES.

 
 

Clandon Regis Golf Club,  Epsom Road,  West Clandon,  GU4 7TT
Telephone: 01483 224 888 ext 2  / Pro Shop: 01483 224 888 ext 1   -  Email us