Festival Theatre Buffet Menu

Choose 2 of the following dishes:

Beef Bourguignonne
Strips of Beef in an Oriental Sauce
Corn fed Chicken Strips with a Wild Forest Mushroom Sauce
Cold collops of Scotch Salmon garnished with leaf salad & lime mayonnaise
Lamb Biryani
Potato, Spinach & Mushroom Bake (v)
Oven Roasted Mediterranean Vegetables in a Balsamic Jus (v)

All the above served with Rice or New Boiled Potatoes.

Served with the following 3 salads:

Feta, tomato and Celery Salad
Baby Potato Salad with Grainy Mustard
French Bean and Bacon Salad

Pudding (choose one of the following):

Chocolate Cup filled with Raspberry & Drambuie Mousse on a Fruit Coulis
Homemade Banoffee Pie
Fresh Fruit Salad in a Sauternes Syrup

Coffee/Tea/Herbal Teas and mints.

£25.00 incl vat fork buffet
or
£27.50 incl vat seated buffet

Festival Theatre Canape Menu

Savoury Canapes

Smoked Salmon and Cream Cheese pinwheel tortillas
Rare Roast Beef and Horseradish pinwheel tortillas
Goats Cheese, Strawberry and Black Pepper Crostini(v)
Pear, Stilton and Walnut Crostini(v)
Smoked Chicken & sweet Chilli Crostini
Filo Baskets filled with –
1. Mushroom & Pancetta
2. Roasted Peanut and Chicken
3. Pesto, feta and Pinenuts
4. Smoked Venison and Redcurrants
5. Avocado and Prawns
Chicken Liver Pate Toasts
Thai scented Pineapple and Prawn Blinis
Filled pastry Crolines
Pastry Bouchees filled with mock caviar
Cajun Salmon and Sweet Chilli
Tiger Prawns with Tandoori Spices
Toasted Brioche Fingers with Welsh Rarebit
Mixed Sushi
Chicken & Coriander Skewers
Pork, Ginger and Orange Skewers
Cheese Straw Basket filled with Red Onion Marmalade(v)

Sweet Canapes

Chocolate Cups filled with Raspberry and Drambuie Mousse
Assorted Italian Mignon Cakes
Strawberries dipped in White and Dark Chocolate

Choose 6 items @ £13.50 incl vat
Choose 8 items @ £16.50 incl vat

Festival Theatre Dinner Menu

Starters

Smoked Salmon with Lemon and Parsley Crème Fraiche.
Smoked Venison and Duck with Raspberry and Bitter Orange Dressing.
Toasted Brioche with Portobello Mushroom stuffed with Welsh Rarebit & crispy pancetta on a Rocket Salad.
Grilled Scallops on Roasted on Roasted Squash risotto, Chilli Oil.
Ravioli of Duck Confit on Roasted Root Vegetables with orange & Thyme jus.
Filo Parcels of Haggis with Spicy Plum Sauce.
Thai Scented Prawn Spring Rolls with Julienne of Spring Onion & Carrot.
Tiger Prawn & Pineapple Salad with Green Apple Mayonnaise.
Filo Basket of Balsamic Roasted Wild Mushroom with Crispy Sweet Potato & Herb Salad.(V)
Brie, Grape Filo Parcel with redcurrant and Orange Sauce. (V)
Filo Parcels of Mozzarella, Basil and Tomato with Crème Fraiche Dressing (V)

Main Courses

Oven Roasted Cajun Blackened Salmon with Garlic and Parsley.
Cod Steak with Chirizo, plum tomatoes, Sherry and Basil Leaves.
Roasted Monkfish on a Watercress Cream with Crispy Ayrshire Bacon & Chargrilled Vegetables.
Pan fried Sea Bass with Fresh Asparagus and Hollandaise Sauce.
Seared Tuna on Oriental Noodles, Snow Poeas and Crispy Vegetables.
Breast of Guinea Fowl stuffed with Apricots and Sage, Juniper Scented Jus and Honey Glazed Red Cabbage.
Lamb Fillet in a Shallot, Garlic and Rosemary jus on Spinach mash.
Herb crusted roast loin of lamb, braised leeks and fondant potatoes.
Herb glazed duck breast on apple and pear chutney, roast potatoes.
Aberdeen Angus roasted sirloin of beef, horseradish jus, dauphinois potatoes and asparagus and leek parcel.
Fillet of beef with oyster sauce, sweet potato chips and stuffed tomatoes.
Supreme of corn fed free range chicken stuffed with chestnut mushrooms on a bed of baby leeks, marsala sauce.
Supreme of chicken stuffed with chieftain haggis in a whisky sauce.
Thai green curry of Mediterranean vegetables served in a savoury tartlet. (V)
Roasted Aubergine, beef tomato and Swiss Cheese on a herb veloute. (V)
Mushroom Stroganoff served with Pastry Bouche. (V)

Desserts

Vanilla and White Peach Cheesecake on a Green Apple Coulis.
Sticky Toffee Pudding and Butterscotch Sauce.
Chocolate and Orange Terrine studded with Pistachio nuts on Mocha Cream.
Poached Pears on Mulled Wine Jelly.
Chocolate and Nut Tart served with Vanilla Bean Ice Cream.
Chocolate Covered Profiterloes on Vanilla Cream.
Banoffee Pie.
Pear and Apple Strudel.
French or Scottish Cheeses with Celery and Grapes.

Coffee and Tea/Herbal Tea served with Mints.

2 Courses @ £37.00 incl vat
3 Courses @ £40.00 incl vat