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| Banqueting Compilation Menu - Starters | |||
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Download - Banqueting Compilation Menu | ||
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Download - Wine List | ||
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Starters Fish - Cold - All priced £6.95 (1) Nest of Melon and Prawns, napped in a Marie Rose Sauce (2) Scottish Smoked Salmon and Prawn Timbale with Salsa Vinaigrette (3) Dublin Prawn Caesar Salad with Garlic Croutons and Bacon Crisps (4) Richmond Prawn Coupe with Thousand Island Dressing Fish - Hot - All priced £6.95 (1) Deep-fried Fishcakes with Tartare Sauce (2) Garlic King Prawns (3) drizzled in Guernsey Butter and served on Mixed Leaves (3) Scallops wrapped in Smoked Pancetta, with a Lemon Garnish (4) Breaded Calamari with Salad Leaves and Tartar Sauce Meat - Cold - All priced £7.95 (1) Fan of Melon with Serrano Ham (2) Asparagus and Parma Ham Hollandaise (3) Cajun Chicken Caesar Salad with Garlic Croutons and Bacon Crisps (4) Duck Liver Parfait with Toasted Brioche and Red Onion Marmalade Meat - Hot - All priced £7.95 (1) Medallions of Poached Chicken Balantine with Salad Garnish (2) Stir-fried Beef Teriyaki served in a Filo Basket (3) Pigeon Breast and Duck Liver Parfait with Truffle Oil and Wild Rocket Salad Vegetarian - Cold - All Priced at £6.95 (1) Melon and Grape Coupe with Minted Syrup (2) Boccachino Cheese, Tomato and Basil Salad drizzled with Balsamic Dressing (3) Tomato, Buffalo Mozzarella and Basil plate glazed with Pesto Vegetarian - Hot - All Priced at £6.95 (1) Deep-fried Camembert with Cumberland Sauce (2) Deep-fried Breaded Mushrooms with Tartare Sauce (3) Poached Asparagus with Poached Egg, dressed with Hollandaise Wine List . . .  |
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Duke of Richmond Hotel Guernsey - sample party and function menus |
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