A sample of our Menu options
Drink Packages (Menus are subject to change)
Reception Drinks
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- Pimm’s and lemonade served with fresh fruit and mint
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- Sparkling wine and cassis
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- Non alcoholic fruit punch
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- Prosecco rose sparkling wine
Toast
Wines
- Our wine list is available on request.
Finger Buffet Menu
A selection of freshly prepared sandwiches
Served with 4 options from the following:
- Slow roasted tomato tart with bocconcini and basil pesto (v)
- Handmade Thai pork meatballs with chilli dipping sauce
- Lemon peppered parsley chicken goujons with sun blushed tomato mayonnaise
- Teriyaki marinated beef skewers with toasted sesame seeds
- Seared butternut and sweet potato risotto cakes with pecorino soy (v)
- Tomato, red onion and basil bruschetta (v)
- Mini naan bread pizzas with spinach, paneer and mango salsa (v)
- Smoked salmon, crème fraîche and dill blinis
- Individual selection of shortcrust pastry pies – chicken and mushroom, and beef mince and onion
- Vegetable Dim Sum
- Mini red onion and brie tartlets (v)
- Coconut breaded butterfly king prawns
- Classic sausage rolls with Daddies sauce
- BBQ Pulled Pork Rolls
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 or a buffet selection
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.
STARTERS
- Ham hock terrine served with piccalilli puree & dressed salad leaves
- Salmon gravlax served with asparagus spears, lemon & dill crème fraîche topped with Avruga caviar
- Twice baked cheese soufflé served with beetroot & radish salad
- Roasted pepper & tomato soup topped with green pesto cream (v) (vegan)
- Pearl Couscous wrapped in cucumber topped with marinated prawns, drizzled with smoked paprika oi
- Nut crusted chicken liver pate served with caramelised red onion chutney & toasted sourdough
MAINS
- Pan seared chicken supreme served on a potato cake with asparagus spears & rich thyme jus
- Lamb rump served with sweet potato mash, green bean bundle & rich red wine jus
- Slow cooked pork belly served with gratin potatoes, red cabbage, apple & chilli salsa drizzled in cider jus
- Beef fillet served with dauphinoise potatoes, baby carrots & rich red wine jus
- Slow cooked confit of duck served with creamy savoy & pancetta cabbage, chive mash & red wine jus
- Wild mushroom & spinach gnocchi topped with parmesan shavings & truffle oil (v)
- Moroccan cauliflower roulade served with pearl couscous & chickpea chutney (v) (vegan)
DESSERT
- Passion fruit delight served with fruit coulis & mango sorbet
- Chocolate & caramel tart served with chocolate sauce & vanilla bean ice-cream
- Trio of British classics consisting of mini lemon meringue pie, bakewell tart and eton mess
- Caramel roulade served with toffee sauce & vanilla bean ice-cream
- Baked vanilla New York cheesecake served with fruit coulis & fresh strawberries
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
July 4th
For every player: From the Tour’s best to the best in your foursome, Titleist UK & Ireland T-Series irons are designed to help dedicated players at every level go lower than before ⛳
Try them at Silvermere today or book your custom fitting now – Call 01932 584325 📞 ... See MoreSee Less
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July 3rd
We’re excited to re-open our doors to the Inn on the Lake tomorrow 👏🏼
For any last-minute weekend bookings please email events@silvermere-golf.co.uk and emails will be picked up from 10am tomorrow.
We are following strict government guidelines and ask you to play your part in ensuring our safe practices are upheld for our staff and fellow customers, find out more: www.silvermere-innonthelake.co.uk/covid-19-safety-measures/ ... See MoreSee Less
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