Menus

The perfect location to celebrate with family and friends...

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A sample of our Menu options

Drink Packages  (Menus are subject to change)

Reception Drinks

  • Bucks Fizz
  • Pimm’s and lemonade served with fresh fruit and mint
  • Sparkling wine and cassis
  • Fresh orange juice
  • Non alcoholic fruit punch
  • Prosecco rose sparkling wine
  • White sparkling wine

 

Toast

  • House sparkling white
  • Prosecco
  • House Champagne

 

Wines

  • Our wine list is available on request.
 

FINGER BUFFET MENU 
 
A selection of freshly prepared sandwiches
 
 
Served with 4 options from the following:
 
 
  • Mini red onion and brie tartlets (V)
  • A selection of breaded prawn balls, seafood money bags and Thai seafood spring rolls
  • Individual selection of shortcrust pastry pies – chicken and mushroom, and beef mince and onion
  • Smoked salmon, crème fraîche and dill blinis
  • Mini naan bread pizzas with spinach, paneer and mango salsa (V)
  • Tomato, red onion and basil bruschetta (V)
  • Mini beef Wellingtons with horseradish cream
  • Teriyaki marinated beef skewers with toasted sesame seeds
    Seared butternut and sweet potato risotto cakes with pecorino soy (V)
  • Lemon peppered parsley chicken goujons with sun blushed tomato mayonnaise
  • Slow roasted tomato tart with bocconcini and basil pesto (V)
  • Handmade Thai pork meatballs with chilli dipping sauce
  • Coconut breaded butterfly king prawns
  • Classic sausage rolls with Daddies sauce
 
 
 

 Formal Buffet Menu (Menus are subject to change)

Hot Fork Menu (Minimum of 40)

Starter

Your choice of a plated starter from the formal menu

 

Main

Your choice of 3 options from the following:

  • Thai green chicken curry with fresh coconut, pickled chillies and ginger.
  • Sauté of beef stroganoff with paprika, onions, gherkins and fresh cream flamed in brandy.
  • North Atlantic mixed seafood and fish pie in a creamy white sauce with shallots, spring onion and radish, topped with saffron creamed mash.
  • Garlic and rosemary sautéed lamb cassoulet with roasted root vegetables and parsley suet dumplings.
  • Mediterranean vegetable lasagne topped with mozzarella.

 

Your selection includes the following:

  • Hot minted new potatoes and steamed rice.
  • Classic Greek salad with feta and Kalamata olives.
  • Caesar salad with cos leaves, parmesan, sourdough garlic croutes and crisp pancetta.
  • Ripened plum tomato and sliced mozzarella with basil pesto.
  • Celeriac remoulade with wholegrain mustard and fresh lemon.
  • Trio of pasta salad with blistered cherry tomatoes, rocket and chilli oil.
  • Rustic breads, dressings and dips.

 

Dessert
Chef’s table of baked cheesecake, chocolate gateau, fruit tartlets, profiteroles, exotic fruit salad and a Continental cheese board with celery, grapes and walnuts

 

Coffee
Coffee or tea with chocolates

Carvery Menu (Minimum of 45)

Starter

Chef’s table of sliced charcuterie meats, selection of classic seasonal salads, mixed pâtés and sliced terrines, poached salmon with cucumber and dill, a wide range of seafood entrées with rustic bread, dressings, dips and chutneys.

Main

Our chef will carve to order a choice of two meats, to include roast beef and one of the following meats:

  • Honey mustard glazed gammon
  • Loin of pork
  • Crown of turkey

A vegetarian alternative is always available
Accompanied with Yorkshire puddings, seasonal vegetables, rosemary roast potatoes, gravy and sauce accompaniments.

Dessert
Chef’s table of baked cheesecake, chocolate gateau, fruit tartlets, profiteroles, exotic fruit salad and a continental cheese board with celery, grapes and walnuts.

Coffee
Coffee or tea with chocolates.

 

Plated Formal Menu (Menus are subject to change)

You are requested to choose a set menu from the selection below for all guests attending, and specify any dietary requirements. A bread roll is served with all starters.

Starter

  • Roasted red pepper and tomato soup finished with
    basil pesto and herb croutons (V)
  • Butternut squash and ricotta terrine with a beetroot
    and radish salad drizzled with basil pesto (V)
  • Baby camembert, fig and onion tart served with a
    crisp salad and a sesame seed dressing (V)
  • Trio of melon dressed with Parma ham, celeriac
    remoulade and raspberry coulis and finished with
    olive oil
  • Chicken liver pate rolled in pistachio nuts served with
    red onion marmalade and toasted brioche
  • Silvermere cured lemon and dill salmon and
    asparagus with Avruga caviar, crème fraîche and
    chives
  • Thai spiced fish cakes on rocket leaves with sweet
    chilli and tomato compote
  • Chicken Caesar salad with baby gem lettuce, shards
    of fresh parmesan, toasted croutes and a creamy
    Caesar dressing

Main

  • Garlic and thyme marinated chicken supreme served
    with rosemary dauphinoise potatoes, baby leeks and
    oyster mushrooms in a rich thyme jus
  • Rump of English lamb served with sweet potato
    dauphinoise potatoes, baby courgettes and a
    buttered green parcel served with an intense red
    wine jus
  • Fillet of beef served with pommes Anna, baby
    roasted carrots, mange tout and a rich bone marrow
    sauce
  • Slow roasted belly of pork with smoky pancetta &
    creamed potato, caramelised apple, buttered green
    bean parcel and an apple cider jus served with
    cracking crackling
  • Confit of duck leg served with mini fondant potato,
    red wine and balsamic braised red cabbage and
    roasted fennel served with a rich red wine jus
  • Wild mushroom risotto topped with shavings of fresh
    parmesan and drizzled with aged truffle oil (V)
  • Pan fried gnocchi glazed in a rich cream sauce
    with spiced braised red cabbage and served with
    salsa rosa (V)
  • Aubergine schnitzel served with a Mediterranean
    cous cous and topped with basil pesto and
    lemon aioli (V)

Dessert

  • Baked vanilla cheesecake with a berry and cream
    gazpacho and raspberry sorbet
  • Trio of British classics consisting of mini lemon
    meringue pie, bakewell tart and Eton mess
  • Rich melt-in-the-middle chocolate fondant served
    with honeycomb ice cream & a tangy fruits of the
    forest compote
  • Traditional berry pavlova served with sugary sweet
    Chantilly cream
  • Passionfruit parfait served with vanilla bean ice
    cream, sesame and poppy seed tuiles and mango
    drizzle

 

Coffee
Coffee or tea with chocolates.

 

Download a PDF of all Food and Drink menu options for functions and parties For full pricing please call 01932 584 316 or email us at events@silvermere-golf.co.uk

 

 

There’s so much to see at the Inn on the Lake, why not take a look at our image gallery.

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  • "

    Just a quick email to thank you and your team for putting on such a great day for us at Silvermere for our AGM. As always, the venue was first class, the facilities perfect and the buffet lunch excellent. Please pass on our thanks to all those involved at Silvermere that made the day go so smoothly. Feedback from those members who attended has been excellent.

    "
    Shell Travel Club
  • "

    I just wanted to write to say a big thank you for your help and organization in our event last Wednesday. The whole day and evening went very well and we were really impressed with the staff. They were all extremely helpful and polite. The food was wonderful and every need we had was catered for. We will certainly be booking future events with you.

    "
    Sarah Malone, Jo Magdalena Ltd

Talk to us to book your party

01932 584 333

If you’re looking for a venue with  incredible views and  a professional  atmosphere, look no further.

Call 01932 584 300

Packages

Our range of facilities allows us to offer a diverse selection of functions and private parties. The extensive choice of rooms means we are able to cater for a variety of different numbers and the golfing services we can offer is an excellent addition to any event.

Why not contact one of our experienced team to discuss how we can create your perfect event.

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