Browns Court Rooms - Sample Menus

Finger Food £15.00

£20.00 per person for 3 hot & 3 cold
£15.00 per person for 2 hot & 2 cold
Additional items £3.00 each
Sweets £2.50 each


HOT

  • Roast chicken fajita with sour cream dip
  • Shredded duck wrap with cucumber, spring onion & hoi sin
  • Tempura prawns with coriander & chilli dip
  • Stilton & roast vegetable bruschetta
  • Mozzarella, tomato & basil bruschetta

BROCHETTES

  • Salmon, scallop & tiger prawn marinated with paprika & lime
  • Chicken breast & cherry tomato marinated in chilli, lime & coriander
  • Lamb, apricot & courgette marinated in Moroccan spices

TARTLETS

  • Roast vegetable & tomato
  • Olive, feta & roast chicken
  • Smoked salmon & asparagus
  • Roquefort, cherry tomato & caramelised onion

COLD

  • Mini Caesar Salad little gem with crouton, parmesan, & anchovy
  • Stuffed Cucumber with feta, cous cous & roasted vegetables
    OPEN SANDWICHES SERVED ON SPECIALTY BREADS:
  • Salt beef with Dijon mayo & gherkin
  • Coronation chicken
  • Wafer thin lamb with mint jelly & tabbouleh
  • Crayfish & prawn cocktail
  • Goats cheese with red onion marmalade

SWEETS

  • Fresh fruit brochette
  • Mini macaroons
  • Chocolate petit fours


Download our sample finger food menu
Download our sample canapes menu
Download our sample buffet menu

Set Menus

Seated

£35.00
Please choose 1 option for each course and a vegetarian option if required. We can of course cater for any further dietry requirements.
Download our sample menu

Starters Meat

  • Parma Ham and Cantaloupe Melon served with a leaf salad
  • Ardennes Pate with Plum & Brandy served with brioche a tete

Starters Fish

  • Crayfish served in lemon mayonnaise on lettuce leaves
  • Pillows of Smoked Salmon & Smoked Trout Mousse

Starters Vegetarian

  • Salad of Crotin Chevignole and melon balls
  • Stilton & Chestnut Pate served with brioche Nanterre

Mains Meat

  • Rump of Lamb with a red wine jus accompanied by fondant potatoes and seasonal vegetables
  • Braised Corn Fed Chicken served with either: a cepe mushroom jus or a creamy mustard sauce
    Both served with Roast New Potatoes and seasonal vegetables
  • Pork Fillet with Raclette Cheese wrapped in puff pastry served with roasted potatoes and seasonal vegetables

Mains Fish

  • Seabass Fillets with basil oil served with ratatouille and new potaoes
  • Shetland Isle Salmon Fillet with a cream chive sauce, roasted new potatoes and seasonal vegetables
  • Cod Fillet with a balsamic glaze served with creamed potato and seasonal vegetables

Mains Vegetarian

  • Potato Gnocchi served with basil oil and shaved parmesan
  • Goats Cheese & Basil Tart served with a roasted pear and mixed leaf salad
  • Spinach and Wild Mushroom Filo Parcel served with roast cherry tomatoes and a leaf salad

Sweets

  • Trio of Chocolate served with a red berry coulis
  • Warm Apple Tart served with vanilla pouring cream
  • Nougat Glace served with a mango coulis
  • Pear and Almond Tart served with a melted dark chocolate sauce

£45.00
Please choose 1 option for each course and a vegetarian option if required. We can of course cater for any further dietry requirements.
Download our sample menu

Starters Meat

  • Chicken Liver served in creamy Port accompanied by brioche a tete
  • Duck & Fig Terrine served with a fig jam and rocket salad
  • Smoked Duck Breast served with summer pudding and a dressed leaves

Starters Fish

  • King Scallop accompanied by an American sauce and dressed salad leaves
  • Prawn Marie Rose
  • Starters Vegetarian
  • Tabbouleh served with a rocket salad
  • Red Pepper Parfait with goats cheese wrapped in aubergine and served with dressed salad leaves

Mains Meat

  • Thyme Roast Rack of Lamb served with fondant potatoes, a red wine jus and seasonal vegetables
  • Beef Fillet on brioche nanterre served with dauphinoise potatoes, provencal tomato and a red wine jus
  • Roast Duck Breast served with gnocchi, honey jus and poached pear

Mains Fish

  • Whole Trout stuffed with baby spinach and chestnut served with polenta and seasonal vegetables
  • Seabass Fillet with basil oil served with ratatouille and chateau potato

Mains Vegetarian

  • Mozzarella, Avocado & Basil Filo Tart served with roasted cherry tomatoes on the vine and a rocket salad
  • Cepe Mushroom and baby leek on a cream sauce served in a vol au vent

Puddings

  • Browns Cherry Trifle
  • Chocolate & Hazelnut Croustillant served with a berry coulis
  • Coffee Cuba Croquand served with crème de café
  • Old Fashioned Apple Tart served with pouring crème chantilly