Duke of Richmond town Hotel - St. Peter Port Guernsey
Sample Function and Banquet Menus
 
Sample Function and Banquet Menus
 
Party Menu 2
 


Avocado, Tomato and Mozzarella
Drizzled with basil and roasted pine nut olive oil

Roasted Scallops and Bacon
Local scallops with streaky bacon roasted and set on mixed leaves

Salmon and Prawns
Scottish smoked salmon wrapped around sweet
water prawns bound in lemon mayonnaise

Smoked Chicken Caesar Salad
Light smoked shredded chicken tossed with baby gem lettuce on Caesar
salad dressing topped with shaved parmesan and herb croutons

Papperdelle al Funghi
Fresh pasta strips with wild mushrooms in a light Guernsey cream sauce



Fillet Steak Diane
Scottish fillet steak char grilled and napped with a mushroom and brandy cream sauce

Fillet of Brill Limone
Fresh fillet of local Brill simply roasted with lemon and fresh herbs

Rack of Lamb Barolo
Roasted fine bone rack of lamb and finished with a rich red wine sauce

Duck a L'Orange
Tender Gressingham duck roasted and napped with a sweet orange sauce

Spinach and Cheese Crepes
Wilted spinach and a medley of soft cheeses cased in crepes and baked



Trio of Cheeses with Biscuits

Raspberry Crème Brulee

Citrus Tarte



Coffee and Mint Crisps



£24.95

 Wine List . . . Wine List

Duke of Richmond Hotel Guernsey - sample party and function menus

Sample Function and Banquet Menus
Sample Function and Banquet Menus