Gala Buffet Menus
Effective from 2018
(v) = Vegetarian. Please be aware that some items may contain nuts or traces of nuts
£48.95 per person
inclusive of a selection of fresh artisan breads with unsalted butter. Cafe du Monde coffee or Newby of London tea and homemade petits fours
All our gala buffets are for a guaranteed minimum of 30 people
Please select one buffet menu to complement your starter and dessert
Gala buffet 1
Cold
- Whole dressed Shetland salmon
- King prawns
- Moules marinières pasta salad
- Mixed salad:lettuce, cherry tomato, cucumber, red onion carrot, cress, rocket, croutonsGrilled scallops with penne, pesto, pancetta Roasted roma tomatoes, garlic and thymeCucumber and mint
Hot
- Pan-fried sea bass, lemon oil
- Grilled lamb cutlets with roasted onion and red wine sauce
- Aubergine, pepper and feta paupiette tomato and Parmesan sauce (v)
- Buttered new potatoes
- Green beans and Chantenay carrots
Gala buffet 2
Cold
- Chicken liver patégrape chutney
- Ham hock rillette home made piccalilli
- Rare roast beef, creamed horseradish
- Mixed salad: lettuce, cherry tomato, cucumber, red onion carrot, cress, rocket, croutons
- Roasted vegetable salad pesto and Parmesan
- Caesar salad, fresh anchovies
- Pasta salad, fresh chilli and coriander
Hot
- Chicken breast, roasted baby onion, bacon and tarragon
- Pan-fried salmonsaffron sauce
- Mushroom tortellini, Parmesan and rocket (v)
- Garlic roasted potatoes
- Buttered broccoli cauliflower and carrots
Gala Buffet 3
Cold
- Whole dressed Shetland salmon
- Rare roast beef creamed horseradish
- Caesar salad, fresh anchovies
- Pasta salad, fresh chilli and coriander
- Roasted roma tomatoes, garlic and thyme
- Mixed salad: lettuce, cherry tomato, cucumber, red onion carrot, cress, rocket, croutons
Hot
- Grilled chicken breast lemon sauce
- Vegetable and goats cheese Wellington (v)
- Pan-fried sea bass fillet, saffron sauce
- Buttered new potatoes
- Chantenay carrots and mange tout
Please select one starter and one dessert to complement your Gala buffet
Starter (choose one)
- Pea and ham soupham hock rillettes, mint cream
- Celeriac and parsnip soupwild mushrooms, truffle cream (v)
- Scottish smoked salmon and cream cheese mille feuilleherb oil, red pepper dressing
- Scottish smoked salmon gallette lumpfish caviar, keta, chive oil
- Brixham crab mayonnaise toasted ciabatta, celeriac remoulade. (£2.00 supplement)
- King prawn cocktail light Marie Rose sauce, celery and shallot
- Chicken liver paté toasted homemade brioche, red onion chutney
- Home smoked chicken and crisp vegetable salad, truffle dressing
- Corn fed chicken and porcini terrine sweet potato salad
- Ham hock rillettes homemade piccalilli, snow pea shoots
- Mediterranean vegetable and feta tian Parmesan crisp, pesto dressing (v)
- Stilton, fennel and apple salad cucumber ribbons and shallot rings (v)
- Wild mushroom tart, truffle vinaigrette, rocket salad (v)
Desserts (choose one)
- Sticky toffee pudding butterscotch sauce, Devonshire clotted cream
- Steamed pear pudding grenadine soaked pear, creme Anglaise
- Baked chocolate tart popcorn tuile, peanut ice cream, raspberry coulis
- Pineapple carpaccio crème fraiche mousse, kirsch and pineapple syrup
- Orange and cardamom tart mixed berries, Chantilly cream blackberry coulis
- Caramel parfaitmilk chocolate mousse, peanut brittle
- Glazed lemon tartlemon jelly, strawberry panna cotta
- Strawberry cheesecakecrème Anglaise and strawberry tuile
- Exotic fresh fruit salad, brandy snap basket, vanilla ice cream
- Trio of mini desserts:
Chocolate torte
Strawberry and kiwi cheesecake
Lemon meringue tart
(£3.00 supplement)
For more information, please email westlodgepark@bealeshotels.co.uk
or call a member of our team on 020 8216 3900.
or call a member of our team on 020 8216 3900.
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- Banqueting Menus
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