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
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