Abbey Medieval Banquet 2008

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This is the menu for the banquet, however, if you require a vegetarian meal,

 please refer to the bottom of the menu, and advise us, so we can cater for your needs.

Text Box: Banquet Menu 2008
First Remove
Medieval Cheese and Ale Fondue with Crusty Bread 
Free Range Chicken and Caramelised Leek Pies 
Terrine of Duck with a Spicy Fruit Compote 
Ginger and Honey Glazed Carrots 
Baked Lamb Shanks with Rosemary Jus 
Apple Cinnamon and Walnut Pastries 
Salat – Green Salad of Lettuce and Herbs with Raspberry vinaigrette 
 
 Second Remove
Spiced Roast Pork with Orange Marmalade Glaze 
Buttered Cauliflower with Cheese and Caraway Sauce 
Roasted Spatchcock with Spicy Berry Herb Stuffing 
Garden Peas steamed in Chicken Broth with Mint 
Roast Beef with a Red Wine Gravy 
Stewed Fruit in Rosewater Syrup with Rosewater Cream 
Maid of Honour Tarts 
 
Issue
 Assorted Cheeses, Nuts, Fresh and Dried Fruit Platters
 
 
Vegetarian Selection (Plated for vegetarians individually)
Mushroom and Caramelised Onion Tarts 
Curried Vegetable Pastries 
Asparagus and Cheese Strudel