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Starters

Ceasar Salad New York Style with Honey Glazed chicken breast, Cos Lettuce, Lardons, Croutons,
Egg, Fresh Parmesan shavings and creamy Caesar Dressing

Chicken Liver and Wild Mushroom Terrine,
seasonal Leaves and Madeira Dressing

Thai Style Fish Cakes with Dressed Salad
and Sweet Chilli Dressing

Fan of Cantelope Melon with woodland berry
and fresh basil compote (V)

Mediterranean Roasted Tomato and Garlic Soup (V)

Main Courses

Pan Fried breast of chicken served on a bed of peppered crushed new potatoes and Sauteed Red Cabbage with Red Wine and Tarragon Jus

Braised Lamb Shank on Minted Crushed Potatoes, roasted butternut squash, Tomato & Rosemary Jus

Roasted Pork Loin on a bed of Red Cabbage,
with apple and sage served with a creamy Cider Sauce and Parmentier Potatoes

Medallions of English Sirloin with honey roasted Parsnips and Carrots on a Horseradish Mash and served with a Rich Burgundy Sauce

Roasted Supreme of Salmon on a Rocket Mash topped with a watercress Butter Sauce and Fine Green Beans

Roasted Vegetable and Butternut Squash Filo Tart served on a bed of Roasted Ratatouille (V)

Wild Mushroom & Tarragon Stroganoff
with Garlic Scented Wild Rice (V)

Ricotta Tortellini and Mushroom filled Ravioli
bound in a parmesan and Cream Sauce (V)

Desserts

Zesty lemon Torte with Citrus Coulis

Fresh Cream Profiteroles smothered
with Warm Tia Maria Chocolate Sauce

Brandy Snap Basket filled with a Vanilla Bavarois
and Woodland Berries

French Apple Flan with Sweet Cinnamon Cream

Fresh Fruit Salad

TO RESERVE YOUR WEDDING OR FOR MORE INFORMATION,
PLEASE CONTACT JO BROOKS, JULIE WAY OR RACHEL HARGREAVES
Telephone 023 8047 1525  Fax 023 8047 2454 
Email: rosebowlcatering@rosebowlplc.com