SOMERLEY CORPORATE  -  Menus

Sample Menu

Sample 3-Course Menu

This is a set menu. Please select the same starter, main course and dessert for all guests. An alternative vegetarian menu may be selected for guests with special diets.

Starters

  • Fine puff pastry tart with Scallops and Morels in a Lobster bisque sauce
  • Poached Oysters with Leek julienne and Saffron
  • Ravioli of Lobster, Crayfish and Smoked Salmon with Chervil Sauce
  • Smoked Salmon and Smoked Mackerel mousse tian
  • Tartar of Tiger Prawn with Shallots, Peppers and Cucumber with Mixed leaf salad in a foamed white wine sauce
  • Jambonette of Corn Fed Chicken Leg filled with Foie Gras & Truffle served on Crisp Seasonal leaves (Cold)
  • Smoked Salmon envelope filled with salmon mousse served with Asparagus tips and Lemon oil
  • Somerley Game Terrine with an Onion Marmalade (Cold)
  • Carpaccio selection: Fillet of Beef and Venison with Juniper berry, olive oil, cracked pepper and lemon, and slivers of Fresh Cod with lime and red chilli with mixed leaf salad
Vegetarian
  • Oven baked Saint Marcelin toasted brioche
  • Millefeuille of Roasted Root Vegetables of Carrots, Parsnips and Swede served with a Cream and Wholegrain Mustard sauce (Hot)
  • Wholemeal Pancake filled with Provencal vegetables in a rich sun dried tomato sauce

Main Courses

  • Rosette of Salmon & Halibut with a Spinach and Noilly Prat beurre blanc
  • Fillet of Brill with Crayfish and Mussels topped with a Bisque Velouté and Gratinee
  • Corn Fed Chicken filled with Asparagus Mousse with a Smoked Bacon sauce
  • Gressingham Duck Breast Montmorency (Cherry and Kirsch) with Fondant Potato
  • Loin of Venison with a redcurrant, orange, brandy and peppercorn reduction with game chips
  • Roasted Loin of Hampshire Lamb with herb crust and Dauphinoise Potato, Panache of Vegetables and Rosemary Jus
  • Slow roasted haunch of Wild Boar served with herb mashed potato
  • Slow Roasted Rack of Lamb with a Minted Mash & Petit Pois 'á la Française'
  • Roast Sirloin of Beef served with a three Peppercorn Sauce (£5.00 per person plus VAT supplement)
  • Tournedos of beef with béarnaise sauce (£5.00 per person plus VAT supplement)
Vegetarian
  • Tarte tatin of leek, carrots, parsnips and rosemary
  • Wild Mushroom, Spinach and Silverskin Onion Steamed Pudding
  • Filo pastry parcel with stilton, walnuts and cannelloni beans

Desserts

  • Orange Segments set in a Champagne and Grenadine Jelly with a fresh Melon Coulis
  • Strawberries in a Light Champagne Bavaroise with Lemon Grass Sorbet
  • Coconut Crème Brûlée
  • Fruit Terrine in an Almond Butter Cream served with a Raspberry Coulis
  • Eton Mess (Strawberries, meringue and whipped cream blended into velvety clouds)
  • White Chocolate and Passion Fruit Mousse
  • Sticky Toffee Pudding with Sticky Toffee sauce (Hot)
  • Trio of Chocolate Temptation
  • Raspberry Tiramisu with a Marsala and Coffee Syrup
  • Traditional Individual Apple and Blackberry pie served with Vanilla Crème Anglaise (Hot)
  • Chocolate Fondant
Coffee and Truffles

£55.00 per Person + VAT
 

Sample 2-Course Menu

This is a set menu. Please select the same Starter and Main Course or Main Course and Dessert for all guests. An alternative option may be selected for vegetarian guests.

Starters

Cold
  • Tian of Scottish Smoked Salmon, Smoked Mackerel and King Prawns in a chilli dressing
  • Parfait of Pheasant with Foie Gras and Morels
  • Broccoli and Celeriac Terrine (v)
Hot
  • Venison and Redcurrant Timbale in a Peppercorn sauce
  • Warm Sea Bass on Mixed Lettuce with a Chive Cream sauce

Main Courses

  • Braised Haunch of Wild Boar gently cooked with Cider and Apples served with Sweet Mashed Potato and seasonal vegetables
  • Chicken Breast filled with Cep Mushrooms and Foie Gras served with Sauteéd potatoes and a selection of seasonal vegetables
  • Pork Shank with a Ragôut of Pine Nuts, Herb Mashed Potatoes and seasonal vegetables
  • Boned and Rolled Guinea Fowl stuffed with Pancetta and Wild Mushroom jus with steamed potatoes and seasonal vegetables
  • Oven baked Monk Fish with a Leek, White Wine and Chive sauce
  • Puff Pastry basket of Artichoke, Baby Carrots and Baby Corn with Hazel Nut sauce (v)
  • Risotto of Sun Dried Tomatoes with Mozzarella and Fresh Basil (v)

Desserts

  • Pancake filled with Strawberry and Honey caramelised with Strawberry Liquor, Spun Sugar with dipped Strawberries
  • Pear Poached in Saint Emilion served with Rich Vanilla Ice Cream
  • Individual Sticky Toffee pudding with Toffee Sauce
  • Chocolate Mousse Quenelle with coconut biscuits and Orange Star Anis Sauce
Coffee and Mints

£35.00 per Person + VAT
 

Hot Fork Buffet

Please choose two main courses and one dessert

Main Course

  • Classic Italian Risotto with Chicken and Asparagus
  • Traditional Moroccan Lamb Tagine
  • Sautéed diced Pork fillet with Red and Yellow Bell Peppers and Herbs
  • Salmon and Sea Food Ragôut
  • Gently Cooked Braised Beef Casserole in Stout
  • Aubergine Parmigiano (v)
  • Young Vegetable Croquette (v)
All served with savoury braised rice and diced sautéed potato with a selection of breads

Dessert

  • Panettone Chocolate Bread and Butter Pudding
  • Lemon Meringue Tarte
  • Strawberry and Orange Bavaroise
£30.00 per person plus VAT
 

Cold Fork Buffet

Please choose two main courses and one dessert

Main Course

  • Darne of Salmon with an Aioli Mayonnaise
  • Sliced Chilled Lemon Chicken
  • Slivers of Rare Roast Beef with Whole Grain Mustard
  • Sliced Turkey filled with Vegetable Macedoine
  • Seafood and Spinach Quiche
  • Pepper and Courgette Tarte (v)
All served with hot minted new potatoes, seasonal salads and a selection of breads

Dessert

  • Traditional Crème Caramel
  • Rich Chocolate and Raspberry Mousse
  • Strawberry and Chantilly Tarte
£30.00 per person plus VAT
 

Gourmet Menu

  • Cream of Asparagus Soup with Smoked Duck
  • Croquant of Lobster, Crayfish and Crab
  • Granitée de Sauterne Sorbet
  • Trio of Fillet
    Beef Rossini with Truffle and Foie Gras
    Veal with Apple and Calvados
    Venison with Juniper Jus
  • Oyster au Champagne
  • Roasted Chaource
  • Poire Bavaroise Brulée and Chocolat Snaps
  • Coffee and Truffles
£75.00 per person plus VAT
 

Sample Canapés Menu

Cold Selection

  • Scallop Carpaccio and Salmon Caviar tartelet
  • Fresh Salmon Tartar croute
  • Goats Cheese rolled in Aromatic herbs
  • Quail Eggs with Spiced Salt (v)
  • Smoked Salmon and Chive Cream Cheese Roulade
  • Foie Gras Croute with Raspberry Liqueur Gelee
  • Prawn with a Chilli Lime Pastry Cup
  • Honeydew, Cantaloupe, Water Melon and Mint Skewers (v)
  • Cherry Tomato and Basil (v)
  • Strawberries Dipped in Chilled Bitter Chocolate (v)
  • Mini Chocolate Eclairs filled with chocolate, vanilla or coffee (v)
  • Shot Glasses with a choice of:
    Green Pea Soup (v)
    Leek Soup (v)

Hot Selection

  • Cajun King Prawn Skewer
  • Mini Yorkshire Puddings with Rare Roast Beef and Horseradish Crème Fraîche
  • Ricotta, Spinach and Pancetta Tartelet
  • Smoked Haddock and Mornay Croute
  • Mini Sausage and Mash on toast
  • Mini Jacket Potato with Chicken and Emmental
  • Roasted Monkfish and Parma Ham Skewer
  • Red Pepper and Goats Cheese Puff (v)
  • Queen Scallops with Basil Pesto
  • Crab and Potato cake with chilli dipping sauce
  • Tartelet of Bousin and Red Onion (v)
  • Empanada of Spicy Chicken
Please select five items from the above menu. A maximum of three hot canapés may be chosen. Up to three additional canapés may also be selected for a cost of £2.00 plus VAT per canapé.

£9.50 per person plus VAT


(v) vegetarian
All red meats will be served pink. Some dishes may contain nuts and alcohol. All dishes are subject to availability.