hospitality menus 2013 - pontefract races · tartlets of goats cheese with caramelised onion tiger...

$: Hospitality menus 2013 - Pontefract Races · Tartlets of goats cheese with caramelised onion Tiger prawn filo rolls with plum sauce (Can be substituted for fish goujons if preferred)$
Hospitality menus 2013

Contents

Canapés Page 1 Set menu ideas Page 2 Starters Page 3 Main courses Page 4 Desserts Page 5 Cheese Page 5 Cold collation luncheon menu Page 6 Finger buffets Pages 7 and 8 Fork buffets Pages 9 and 10 Barbecue menu Page 11 Afternoon tea Page 12 Children’s menu Page 13 Drinks packages Page 14 Terms and conditions Page 15 Our locally sourced beef from Penny’s of Rawdon is matured for up to 28 days. Our locally sourced pork from the Ashbridge family farm near Thirsk, smoked salmon from Mackenzie’s Yorkshire Smokehouse in Harrogate and award winning sausages from Lishmans of Ilkley are just some of the starting points for our food. When in season we use the following suppliers:

Potatoes from Cockerills of York, Scholes and Holme Farm.

Vegetables from Richard Morrit, Baarda, Park Lodge, Tomlinson, Poskitt and Green-Field

Cheese from Cryer & Stott of Allerton Bywater

Our milk travels from ‘TG Goodalls’ dairy herd near Wetherby and our eggs are laid in Market Weighton, Kingsly and Wood Croft. Good food starts at the source and we are proud of our Yorkshire heritage. This is reflected in our menus that marry fantastic local quality with delicious flavour combinations to stimulate any palate.

Page number 1

On arrival… Morning coffee and biscuits £1.70 per person plus VAT

Canapés Choose from either of our set menu suggestions…

Canapé menu one - £4.50 per person

Tortilla chips

Salted peanuts

Assorted olives

Parmesan & rosemary croute with feta cheese & sun blush tomato

Mini choux buns filled with salmon and dill mousse

Savoury tartlets Mini prawn cocktail with marie rose

Chicken liver parfait with onion marmalade

Houmous & chilli

Canapé menu two - £6.80 per person Tortilla chips

Salted peanuts

Assorted olives

Savoury tartlets Mini prawn cocktail with marie rose

Chicken liver parfait with onion marmalade

Houmous & chilli

Sticky mini sausages in honey and mustard

Thai fishcakes with chilli jam

Asparagus spears with hollandaise dip

Or build a tailor made canapé menu that we will serve for you on black slates…

Start with Tortilla chips, salted peanuts, assorted olives and the following savoury tartlets

Mini prawn cocktail with marie rose | Chicken liver parfait with onion marmalade | Houmous & chilli

then add additional items as follows: 3 items for £7.00 | 4 items for £8.55 | 5 items for £10.10 and any additional items at £1.55 each

Cold savoury canapés Oak smoked salmon tartlet with sour cream and cracked black pepper

Mini prawn cocktail tartlet with marie rose sauce

Chicken liver parfait and tangy red onion marmalade on crostini

Savoury tartlet of houmous and chilli

Parmesan and rosemary croute with feta cheese & sun blush tomato

Hot savoury canapés King prawn tempura with a soy and sesame dip

Mini Thai fishcakes with chilli jam

Sticky cocktail sausages with honey and wholegrain mustard

Mini coconut and coriander chicken skewers

Roast beef and onion confit in a mini Yorkshire pudding

Asparagus spears with hollandaise shot

Parmesan mushroom risotto cakes

Cold sweet canapés

Mini chocolate profiteroles

Chocolate dipped strawberries

Baby meringues with pistachio cream Hot sweet canapés

Warm doughnut balls with a blueberry compote

Should you choose to order canapés without a main meal a surcharge of £5.00 per person plus VAT will be applicable

All prices exclude VAT

Page number 2

Set menu ideas

Menu one £21.75 per person

Tomato and red pepper soup with pesto cream

Assorted breads ~~~~~

Yorkshire braised steak with red wine, baby onions and herb scone

Creamed potato, baby carrots and wilted greens

~~~~~ Classic crème brulee with shortbread biscuits

~~~~~ Ground coffee

Menu three £25.95 per person

Cocktail of roast flaked salmon and tiger prawns bound in chive and lemon crème fraiche,

citrus oil dressing


Chargrilled breast of chicken on cabbage & bacon with glazed potatoes and Madeira wine sauce

~~~~~ Pistachio and lemon mousse torte,

raspberry jelly timbale ~~~~~

Ground coffee

Menu five £27.95 per person

Wild mushrooms with garlic cream sauce served on toasted brioche


Seared chump of lamb with rosemary fondant potato with a port wine glaze and roasted rustic vegetables

~~~~~ Black forest trio;

Vanilla mascarpone pannacotta Dark chocolate torte

Cherry compote ~~~~~

Ground coffee

Menu two £24.95 per person

Thai crab cakes with sweet chilli sauce


Sea salt and pepper crusted loin of pork with roasted fondant potato, roasted root vegetables,

caramelised apples and pears, sage and shallot sauce ~~~~~

Passion fruit pannacotta with a tuille biscuit, mango and lime salsa

~~~~~ Ground coffee

Menu four £25.95 per person

Chicken liver parfait with red onion jam and rustic ciabatta


Pan fried fillet of salmon, new potatoes, bok choi and sauce verde

~~~~~ Summer pudding stack, berry coulis

and crème anglaise ~~~~~

Ground coffee

Menu six £33.95 per person

Duo of smoked fish terrine with smoked salmon, horseradish pannacotta

and dill dressing


Roast sirloin of Yorkshire beef & Yorkshire pudding with a rich Claret glaze, honey roast carrots

and parsnips ~~~~~

Caramelised lemon and lime cheesecake served with crème fraiche and marinated fresh berries

~~~~~ Ground coffee

All prices exclude VAT You may prefer to put your own menu together from the selector on the following pages. All dishes are priced

individually for ease and we ask that you select a minimum of 3 courses.

Page number 3

Menu selector

Starters

Hot starters Butternut squash soup with chilli crème fraiche (v) £ 3.80 Spring vegetable soup with grated gruyere cheese (v) £ 3.80 Tomato and red pepper soup with pesto cream (v) £ 3.80 Warm starters Thai crab cakes with sweet chilli sauce £ 5.25 Wild mushrooms with garlic cream sauce served on toasted brioche (v) £ 5.45 Mackenzie’s smoked haddock and leek tart with hollandaise sauce and dressed rocket £ 5.45 Tempura fried cod with chunky chips and tartar dressing £ 5.95 Cold starters Chicken liver parfait with red onion jam and rustic ciabatta £ 5.95 Pressed chicken and ham rillette with a toasted bruschetta, homemade piccalilli £ 5.95 Provencale vegetable terrine with whipped goat’s cheese and herb salad (v) £ 5.95 Tomato and mozzarella salad with chicory and endive salad, balsamic dressing (v) £ 5.95 Caramelised onion and ricotta cheesecake with vine roasted tomatoes and a baby leaf salad (v) £ 6.25 Smoked salmon with timbale of prawn & crayfish mousse with a herb and lemon dressing £ 7.25 Cocktail of roast flaked salmon and tiger prawns bound in chive and lemon crème fraiche, citrus oil dressing Duo of smoked fish terrine with smoked salmon , horseradish pannacotta and dill dressing £ 7.25 Melon and parma ham, peashoots, pesto and balsamic dressing £ 7.25

All served with assorted breads


Page number 4

Menu selector

Main courses

Fish Pan fried fillet of salmon, new potatoes, bok choi and sauce verde £13.50 Fillet of cod on crushed new potatoes, oven roasted ratatouille and basil oil with wilted greens £13.50 Meat Sea salt and pepper crusted loin of pork with roasted fondant potato, roasted root vegetables, caramelised apples and pears, sage and shallot sauce £13.50 Slow roasted belly pork and crackling with apple mash and Madeira jus with baby carrots and sugar snap peas £13.50 Seared chump of lamb with rosemary fondant potato with a port wine glaze and roasted rustic vegetables £14.50 Roast sirloin of Yorkshire beef and Yorkshire pudding with a rich Claret glaze, honey roast carrots and parsnips £18.95 Yorkshire braised steak with red wine, baby onions and herb scone, creamed potato, baby carrots and wilted greens £12.25 Poultry Pan fried chicken and chorizo, glazed potatoes sun blush tomato and butter bean broth £12.50 Roulade of chicken filled with red pepper and coriander mousse on chive crushed new potatoes, and a tomato jus with wilted greens and baby carrots £12.50 Chargrilled breast of chicken on cabbage and bacon with glazed potatoes and Madeira wine sauce £12.50 Vegetarian alternative At no additional price to your main course choice Butternut squash and feta cheese wellington with wilted greens, white onion cream sauce Wild mushroom, vine tomato and squash risotto with poached hen’s egg, parmesan shavings and rocket dressing Baked mushroom en croute with lemon scented ricotta, spinach, shallots and tomato jus


Page number 5

Menu selector

Desserts

Chilled desserts Passion fruit pannacotta with a tuille biscuit and mango & lime salsa £ 4.85 Classic crème brulee with shortbread biscuit £ 4.85 Blackberry and pear frangipane tart with vanilla crème anglaise £ 5.45 Summer pudding stack, berry coulis and crème anglaise £ 5.75 Dark chocolate torte, crunchy honeycomb topping and summer berry compote £ 5.75 Apple crumble cheesecake served with caramel sauce £ 5.75 Pistachio and lemon mousse torte, raspberry jelly timbale £ 5.95 Bitter chocolate marquise with orange cream and summer berries £ 5.95 Caramelised lemon and lime cheesecake served with crème fraiche and fresh berries £ 6.45 Black forest trio; vanilla mascarpone pannacotta, dark chocolate torte, cherry compote £ 6.75 Hot desserts Rum and raisin bread and butter pudding with vanilla anglaise £ 5.45 Warm treacle and pecan tart with clotted cream £ 5.45 Stem ginger and lemon steamed sponge, vanilla anglaise £ 5.45

Cheese course

Additional to set luncheon menus only

British and Continental cheeses Cheese taster £ 3.95 Full cheese platter £ 6.50 Gourmet cheeses Full cheese platter £ 7.75

To finish

Ground coffee £ 1.00 Yorkshire tea £ 1.00


Page number 6

Cold luncheon menu seven £24.50 per person

Smoked salmon, timbale of prawn & crayfish mousse

with a herb and lemon dressing

Assorted breads

~~~~~

Chargrilled delice of Yorkshire chicken coated with lemon & cracked black pepper

Slow roast ham loin

with sweet honey and balsamic glaze

Tartlets of goats cheese with caramelised onion

Garden salad selection Mixed green crisp leaves

Penne pasta with apples, grapes, celery & mint

Strips of pepper, courgettes, snow peas, sweet corn nibbles, balsamic vinaigrette

Sun blush tomato and five bean cous cous salad

Hot new potatoes

Dressings and sauces

~~~~~

Summer pudding stack, berry coulis and crème anglaise

~~~~~

Ground coffee and mints

For an additional £6.95 per person this menu may be enhanced by adding

Roast rare sirloin of beef crusted with rock salt and peppercorns

This menu may also be served as a fork buffet, to be advised at the time of booking


Page number 7

Finger buffets

All food is served on a buffet table for your guests to help themselves

Menu eight £16.50 per person Sandwich selection

Pork pies and pickle


Tossed mixed leaf, mozzarella and tomato salad

Hot items Pesto roasted new potato wedges with sour cream

Tiger prawn filo rolls with plum sauce (Can be substituted for fish goujons if preferred)

Yorkshire pudding with mushroom stroganoff

Cajun chicken, sweet chilli and lime

Mini steak pie

Menu nine £18.95 per person

Hot roast pork served in fresh breads with apple sauce

or

Sirloin of beef served in fresh breads with onion marmalade and mustard

Served with; Chunky chips


Salads Mixed green crisp leaves

Penne pasta with apple, grapes, celery and mint Strips of pepper, courgettes, snow peas,

sweet corn nibbles and balsamic vinaigrette

Sun blush tomato and five bean cous cous salad ~~~~~

Chocolate pot with strawberries and cream

Additional items can be added to the above menus at a cost of £2.55 per item Swapping buffet items may incur an additional charge

Cold items Figs and soft cheese wrapped in parma ham Classic scotch eggs with a caper mayonnaise

Cured mini pork pies Vegetable crudités with various dips

Celery sticks with light cream cheese Mixed green crisp leaves

Mini choux buns filled with salmon & dill mousse, lemon crème fraiche

Hot items Chicken fillets in Thai crumbs with sweet chilli sauce Chorizo and red pepper tartlets

Mini Yorkshire pudding with mini sausages and caramelised onions Plum glazed belly pork

Coconut and coriander marinated chicken kebabs Mini steak pies

Mini Yorkshire pudding, shredded roast beef & horseradish cream Chunky chips

Anchovy and tapenade brochette Smoked salmon and leek quiche

White fish goujons in sea salt and black pepper crumb Onion bhajis

Asparagus, mushroom & goats cheese quiche Vegetable samosas

Garlic and chilli skewered prawns with saffron mayonnaise

Tempura of vegetables with a sweet and sour dipping sauce

Focaccia pizza with Mediterranean roasted vegetables and Italian cheeses

New potato wedges with garlic, rosemary and sour cream dip

You are welcome to add a dessert, a cheese course or tea and coffee from the menu selector on page 5 or select one of the below desserts for £2.00 per person (choice must be made for the entire party)

Rich chocolate pot with strawberries and cream

Lemon posset with blackberry compote Fruits of the forest and apple crumble with dairy cream


Page number 8

Finger buffets

Menu ten £27.95 per person

Selection of handmade freshly cut sandwiches with a variety of tempting fillings

Cured mini pork pie with pickle


The following served hot

Ramekin of beef bourguignon with herb scone

Onion bhajis and samosas with mint yoghurt dip

Mini salmon and chive potato cakes

Pesto roasted new potato wedges

Homemade beef chilli and rice


Penne pasta with apples, grapes, celery and mint

Strips of pepper, courgettes, snow peas, sweet corn nibbles and balsamic vinaigrette

Sun blush tomato and five bean cous cous salad

~~~~~

Please choose one dessert for the entire party:

Classic crème brulee with shortbread biscuit


Fruits of the forest and apple crumble pot with cream

~~~~~

Ground coffee with mints


Fork buffets

Page number 9

Menu eleven

£23.95 per person

Please choose 2 main dishes, 1 vegetarian dish and 3 side dishes from the following:

Main dishes Cassoulet of pork, chorizo sausage, butter beans and thyme

Classic beef bourguignon with herb scone

Chicken strips with a Thai red curry sauce

Moroccan lamb tagine

Mediterranean seafood paella with fresh mussels

Vegetarian dishes

Three bean chilli, nachos and sour cream

Wild mushroom and tarragon risotto, rocket dressing

Thai vegetable curry

Side dishes Buttered new potatoes

Vegetable pilaf rice

Roasted carrots and parsnips

Creamed potato

Chunky chips

Seasonal vegetables

~~~~~

Please choose one dessert for the entire party:

Classic crème brulee with shortbread biscuit


Fruits of the forest and apple crumble pot with cream

~~~~~



Fork buffets

Page number 10

Menu twelve

£29.95 per person

Cold items Cascade of peeled cold water prawns with a marie rose sauce

Chargrilled delice of Yorkshire chicken coated with lemon and cracked black pepper

Slow roast ham loin with sweet honey and balsamic glaze


Penne pasta with apples, grapes, celery and mint

Strips of pepper, courgettes, snow peas, sweet corn nibbles and balsamic vinaigrette

Sun blush tomato & five bean cous cous salad

Assorted breads

Hot selection Please choose 2 main dishes, 1 vegetarian dish and 3 side dishes from the following:

Main dishes

Cassoulet of pork, chorizo sausage, butter beans and thyme

Classic beef bourguignon with herb scone

Chicken strips with a Thai red curry sauce

Moroccan lamb tagine

Mediterranean seafood paella with fresh mussels

Vegetarian dishes Three bean chilli, nachos and sour cream

Wild mushroom and tarragon risotto, rocket dressing

Thai vegetable curry

Side dishes Buttered new potatoes

Vegetable pilaf rice

Roasted carrots and parsnips

Creamed potato

Chunky chips

Seasonal vegetables

~~~~~

Bitter chocolate fondant with burnt orange cream and black pepper marinated berries

~~~~~



Barbecue menu

Page number 11

Menu thirteen

£18.50 per person

Barbequed Yorkshire jumbo sausage

¼lb Beef burger in a sesame seed bun

Barbequed chicken pieces and drumsticks

The above served with Jacket potato

Tossed mixed salad

Homemade coleslaw

Various relishes and mustards

~~~~~

Fresh strawberries and wedges of fresh fruit

Please see selector for alternative desserts to the above on page 5

Barbecue selector Please select any of the following to enhance your barbecue; selections must be made for the

entire party and in addition to the menu above

. Spare ribs with barbeque sauce £2.50

. Minted lamb kebabs £3.20

. 4oz sirloin steaks £7.95

. 4oz delice of salmon £4.95

. Assorted French stick and garlic bread £1.50

. Full cheeseboard served with biscuits, celery and grapes £6.50

. Ground coffee and mints £1.00

This menu can only be cooked on a Barbeque with a suitable site i.e. marquee and not in the boxes


Afternoon tea

Page number 12

Light English afternoon tea £3.75 per person

Mini scones with fresh cream and preserve

Freshly brewed tea

Medium English afternoon tea £5.45 per person

Finger sandwiches in brown and white bread

Assortment of cakes

Freshly brewed tea

Full English afternoon tea £6.75 per person

Finger sandwiches in brown and white bread

Mini scones with fresh cream and preserve

Mini éclair selection

Assortment of cakes

Freshly brewed tea

Strawberries and cream £3.50 per person

Should you choose to order afternoon tea without a main meal a surcharge of £5.00 per person plus VAT will be applicable


Children’s menu

Page number 13

Menu selector £8.95 per child

Please choose one main meal and two side dishes for all children in the party

Chicken nuggets

Burger

Pizza

Pork sausages

Fish goujons

Or a half portion of an adult main course

All served with a choice of the following:

Potatoes

Chips

Vegetables

Baked beans

~~~~~

Ice cream with various toppings


Advance order drinks packages

Page number 14

Priced per table

Package A - £57.25 plus VAT 1 bottle of house red wine

1 bottle of house white wine A selection of 10 bottled lagers

1 bottle of still water

Package C - £93.35 plus VAT 2 bottles of house red wine

2 bottles of house white wine 1 bottle of house rose wine

A selection of 10 bottled lagers 1 bottle of still and 1 bottle of sparkling water

Package B - £68.30 plus VAT 2 bottles of house red wine

2 bottles of house white wine 1 bottle of house rose wine

1 bottle of still and 1 bottle of sparkling water

Package D - £160.00 plus VAT 2 bottles of house Champagne

2 bottles of Pinot Grigio – Pure (Italy) 2 bottles of Rioja – Vega (Spain)

1 bottle of house rose wine A selection of 10 bottled lagers

1 bottle of still and 1 bottle of sparkling water

Priced per person

Package E - £10.95 plus VAT A reception glass of Champagne

Half a bottle of house wine Mineral water

Drinks package G - £9.45 plus VAT A reception glass of Bucks fizz

Half a bottle of house wine Mineral water

Package F - £9.90 plus VAT A reception glass of Pimms Half a bottle of house wine

Mineral water

Drinks package selector

A glass of house Champagne £ 5.05 plus VAT

A glass of bucks fizz £ 3.40 plus VAT

A glass of sparkling wine £ 3.40 plus VAT

A glass of Pimms £ 3.55 plus VAT

A glass of house wine £ 2.15 plus VAT

A bottle of house wine £13.30 plus VAT

Bottled lager £ 3.00 plus VAT

Fresh orange juice £ 1.60 plus VAT

Spirit and mixer £ 3.75 plus VAT


CGC Events Ltd – Terms and conditions for the provision of raceday catering 2013

15

Booking & payment 1. All bookings will be considered provisional until we receive the signed booking form or confirmation from the racecourse. 2. On confirmation of booking, CGC Events Ltd will send a contract agreement which should be signed and returned, having agreed and understood the

terms and conditions. 3. CGC Events’ racing co-ordinators will require your detailed requirements no later than 25 working days prior to the race meeting. After receiving this

detail CGC will issue a pro-forma invoice estimating your total spend. Payment of this pro-forma invoice is required no later than 20 working days in advance of the race day. Full payment will be required for any race day taking place within 20 days. Where the event takes place within 5 working days payment must be made by Credit Card or bank transfer, unless credit has been pre authorised by our financial director.

4. Any amendments / additions will require immediate payment. A final invoice will be issued post-event. Refunds will be available after production of final invoice.

5. Balance of this final invoice is due within 30 days of the contracted event date. 6. CGC Events reserves the right to amend or substitute the menu content and price should circumstances demand. 7. VAT – unless otherwise stated all prices are subject to VAT at the current rate. 8. We do not levy a service charge or gratuities, these are paid entirely at the client’s discretion. 9. Hospitality Boxes: There is a charge for each member of staff. One member of staff will be allocated per 10 guests plus additional staff for a cash bar

facility. Contracted numbers / catering

10. Formal seating: On booking we will advise as to the maximum number of guests that can be seated comfortably within your chosen facility. It is not always possible to increase numbers. Wherever possible we will provide the seating configuration requested.

11. Informal seating: When booking a buffet, casual tables and chairs will be available but not seating for all guests as we need to leave space for a buffet table.

12. CGC Events reserves the right to provide an alternative Box or Restaurant facility, should numbers be reduced or increased or due to circumstances beyond our control.

13. Provisional numbers to the nearest 10 are required 20 working days prior to the event date, with final numbers by 12.00noon not less than two working days before the event. This means:-

Day of Meeting Final Numbers by 12.00noon Monday Wednesday Tuesday Thursday Wednesday Friday Thursday Monday Friday Tuesday Saturday Wednesday Sunday Wednesday

This number, or the actual number served, whichever is the greater, will be charged to your account.

14. CGC Events will endeavour to accommodate all pre notified dietary requests but cannot guarantee there will be no traces of nuts, seeds, eggs, gluten products etc transferred during the preparation/finishing process.

15. Under no circumstances are clients permitted to consume food or drink which has not been purchased on the premises. Cancellation by you

16. Should the race meeting be cancelled.

If you cancel in the period between 6 weeks and two weeks prior to the event then there will be no charge for badges, food or drink and any monies paid will be refunded.

If you cancel within the period of two weeks prior to the event but more than two working days before then 25% of the charge for food will be payable to cover the cost of the food which will have been ordered.

If you cancel within 2 working days of the event then there will be no refund on the cost of the Facility or food. Abandonment

If racing is abandoned more than 48 hours before the day on which you have reserved facilities then there will be no charge for facilities, badges or food and any monies will be refunded.

If racing is abandoned within 48 hours but before 10.30am when racing is due to take place in an afternoon or 2.30pm when racing is due to take place on an evening 25% of the charge for food and associated costs will be payable (to cover cost) unless you reserve Facilities for a similar number of people on another day within 14 days of the abandonment.

If racing is abandoned after 10.30am on any day when racing is due to take place in an afternoon, or 2.30pm when racing is due to take place on an evening then the full meal service will be provided and there will be no refund on the cost.

17. CGC Events reserves the right to cancel events and offer alternative venues and dates for events with non viable numbers. In extreme circumstances where the venue has had structural or fire damage, CGC Events reserves the right to cancel the event.

Loss or damage to property or venues

18. You, our client, shall be responsible for the good behaviour of all persons attending the contracted event. CGC Events reserves the right to have any person causing nuisance or damage to the property removed.

19. CGC Events reserves the right to charge the contracted client/ organisation for any damage to the premises or property. CGC Events will arrange for the relevant repairs and submit an account to you for repayment.

20. No fixings to the floors, ceilings or walls are permitted without prior approval. Smoke or dry ice haze machines are not allowed on the premises 21. Linen – any linen found to be damaged / abused by the client will be charged at full replacement cost.

Audio equipment/entertainment

22. CGC can supply nominated sub contractors for provision of audio visual equipment. Alternative suppliers are permitted but they must supply a public liability and PAT test certificates.

hospitality menus 2013 - pontefract races · tartlets of goats cheese with caramelised onion tiger...

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