Functions Menus Main Courses - The Duke of Richmond Hotel Guernsey.

Duke of Richmond town Hotel - St. Peter Port Guernsey


	Banqueting Compilation Menu - Main Courses
	Please Note - Some dishes have a number limitation, these dishes and the limit is indicated by the number in double brackets. Fish Main Courses All priced @ £13.25 (1) SALMON EN CROUTE, fillet of Scottish salmon infused with dill, wrapped in puff pastry and baked served with a cream sauce (2) SALMON and ASPARAGUS fillet of salmon, topped with asparagus, wrapped in Parma ham and roasted (3) SALMON and SOLE fillet of sole filled with a salmon and chive mousse, poached in court bouillon and napped with a veloute sauce (4) SOLE FLORENTINE fillet of sole stuffed with a spinach duxelle steamed and napped with a smoked cheese sauce (5) ROAST FILLET OF COD with a parsley cream sauce (6) HALIBUT STEAK MEUNIÈRE simply roasted with lemon and herb butter Premium Fish Dishes All priced @ £16.50 (1) TUNA TERIYAKI, fresh tuna steak marinated in soy sauce, pineapple and a hint of chilli (2) WHOLE DOVER SOLE served on the bone, simply grilled with lemon and thyme butter (3) FILLET OF MONKFISH and SMOKY BACON, fillet of monkfish, wrapped in smoky bacon, baked and served with a béarnaise sauce (4) FILLET OF BRILL MEUNIERE simply grilled with a lemon and parsley butter Chicken Main Courses All priced @ £11.95 (1) CHICKEN ROSSINI, supreme of chicken stuffed with foie-gras, wrapped in bacon, baked and served with a port wine sauce (2) CHICKEN, HAM and STILTON, supreme of chicken filled with Stilton cheese and ham, braised in chicken stock and served with a thyme jus (3) PARMA HAM WRAPPED CHICKEN FLORENTINE, breast of chicken filled with spinach, wrapped in Parma ham and baked. Napped with a light mushroom sauce (4) CHICKEN MON REVE pan-fried supreme of chicken served with a light peppercorn sauce (5) BOURSIN CHICKEN, breast of chicken stuffed with garlic cheese, napped with a creamy leek and white wine sauce (6) LEMON and HERB CHICKEN, half roast chicken infused with lemon and herbs, served with a light jus (7) TRADITIONAL ROAST CHICKEN, half chicken served with herb stuffing and a light herb sauce Duck Main Courses All priced @ £14.95 (1) DUCK A L'ORANGE, served with an orange and Cointreau sauce (2) DUCK AU POIVRE, served with a creamy green peppercorn sauce (3) DUCK AUX CHERRIES, served with a black cherry sauce Lamb Main Courses All priced @ £15.25 (1) BRAISED LAMB SHANK with roast vegetables, rosemary sprigs and red wine ((120)) (2) LEG of LAMB FRANCAISE infused with garlic, shallots and rosemary oil, served with a redcurrant jus (3) RACK of LAMB BAROLO, fine boned rack of lamb, roasted and napped with a robust red wine sauce (4) LAMB EN CROUTE, fillet of lamb infused with redcurrants and fresh rosemary, wrapped in puff pastry and baked ((120)) Pork Main Courses All priced @ £12.95 (1) ROAST LOIN of PORK, served with herb stuffing and a light apple jus (2) RACK of PORK ANGLAISE, simply roasted on the bone, carved and napped with a herb sauce (3) PORK NORMANDIE fillet of pork medallions, pan-fried with a creamy apple sauce ((120)) (4) ROAST LEG OF PORK, served with an apple infused stuffing and a light herb jus Beef Main Courses - Aberdeen Beef Sirloin £15.50 (1) TRADITIONAL ROAST BEEF prime Scottish sirloin of beef, served with Yorkshire pudding and red wine jus (2) BEEF CHASSEUR, served with a mushroom, tomato, tarragon and white wine sauce (3) SIRLOIN STEAK AU POIVRE chargrilled and napped with a creamy pepper sauce Beef Main Courses - Aberdeen Beef Fillet £17.25 (1) BEEF WELLINGTON, fillet steak wrapped in a mushroom duxelle and puff pastry, served with a red wine jus ((120)) (2) STEAK DIANE 7oz fillet steak, chargrilled and coated with a mushroom, mustard, brandy and cream sauce (3) MEDALLIONS of BEEF FORESTIERE served with a wild mushroom, bacon and red wine sauce

	Duke of Richmond Hotel Guernsey - sample party and function menus

Duke of Richmond Hotel Guernsey - sample party and function menus