Burleigh Court Hotel

FUNCTIONS

Burleigh Court Hotel
Burleigh
Minchinhampton
Stroud
Gloucestershire GL5 2PF

Tel: +44(0)1453 883804
Fax: +44(0)1453 886870
Email: info@burleighcourthotel.co.uk

PRIVATE DINING

EVENING
Our aim at Burleigh Court is to offer excellent cuisine and fine wines at affordable prices within the relaxed atmosphere of our beautiful Country House.

Our excellent team of Chefs along with the skills of our Dining room team will ensure that your occasion, no matter how large or small, grand or informal is professionally and personally managed.

We are delighted to offer a selection of menus to accommodate all budgets and tastes. They are designed for guests numbering between 12 & 45 Dining privately in our principal Dining Room or our smaller, more intimate Terrace Room.

In order to offer the quality of service for which we are renowned, a pre order of all courses should be given to us one week prior to your occasion. However for guests totalling 11 or less, our normal Dining Room menu is available and orders can be taken on the day.

We look forward to hosting your function with is and trust you find the following of interest.

Dinner Menu One

Creamed Leek & Potato Soup
Glazed Goats Cheese Galette with Plum Tomatoes & Balsamic Dressing
Smoked Haddock & Cod Fishcake with Sweet Chilli Sauce
Salad of Lime Roasted Chicken with Olives & Capers

* * * * * *

Poached Fillet of Salmon with Lemon & Parsley Hollandaise
Herb Encrusted Supreme of Chicken with Roasted Tomato & Basil Sauce
Calves Liver & Bacon with a Caramelised Shallot Sauce
Sweet Onion Tartlet with a Blue Cheese Sauce

* * * * * *

Chocolate Sponge Pudding with Fruit & Nut Chocolate Sauce and Baileys Cream
Vanilla Pod Ice Cream with Tulip Biscuits & Summer Fruit Coulis
Tangy Lemon Tart with a Raspberry Coulis
A Plated Selection of Cheese with Biscuits and Fruit

* * * * * *

Dinner Menu Two

Minestrone Soup with Fresh Grated Parmesan
Deep Fried Somerset Brie in Almond Crumbs with Redcurrant Compote
Tian of Prawns & Avocado with Spiced Tomato Vinaigrette
Warm Pigeon Salad with Thyme Croutons & Port Dressing

* * * * * *

Roasted Medallion of Beef with Field Mushrooms, Red Wine and Bacon
Char Grilled Pork Tenderloin with Spring Onions & Ginger in a lightly Spiced Korma Sauce
Baked Fillets of Plaice with a Shellfish Jus
Stroganoff of Mushrooms with Pilau Rice

* * * * * *

Peach & Apple Crumble with Mascarpone Cream
Strawberry Ice Cream on a Nest of Fresh Strawberries & Pineapple
Cinnamon Crème Brulee with Orange Cookies
A Plated Selection of Cheese with Biscuits & Fruit

* * * * * *

Dinner Menu Three

French Onion Soup with Gruyere Cheese Gratin
Confit of English Duckling with Kumquat Jam
Smoked Mackerel & Cod Brandade with Meaux Mustard Dressing
Warm Salad of Asparagus & Parma Ham with Chervil Beurre Blanc

* * * * * *

Roast Rack of English Lamb with Gooseberry Jelly & Rosemary Jus
Pan Fried Supreme of Guinea Fowl with Truffle Essence & Sautéed Oyster Mushrooms
Grilled Skate Wing with Nut Brown Butter, Lemon & Capers
Sautéed Wild Mushrooms with Curried Sabyon & Pilau Rice

* * * * * *

Orange Tart with Lime Sorbet
Chocolate Cappuccino Terrine with Coffee Bean Sauce
Apple Tart Tartin with Crème Fraiche
A Plated Selection of Cheese with Biscuits and Fruit

* * * * * *

Dinner Menu Four

Wild Mushroom & Shallot Broth
Fresh Peeled Prawns with Cornish Crab & Crème Fraiche
Salad of Smoked Venison with Horseradish Cream
Charentias melon with Exotic Fruits & Champagne Water Ice

* * * * * *

Warm Smoked Salmon with Chive Sabyon

* * * * * *

Sautéed Beef Filet Mignon on a Herb Croute, Glazed with Roquefort Cheese & a Port Wine Reduction
Duo of Gressingham Duckling with Caramelised Apples & Cider Sauce
Poached Fillet of Sole with Lobster Gratin
Baked Courgette stuffed with Aubergine Caviar, served on a Tomato Fondue

* * * * * *

Chocolate Teardrop with Griotine Cherries
Grand Marnier Cheesecake with Almond Biscuit
Poached baby Pears on Brioche Croute with Coconut ice Cream
A Plated Selection of Cheese with Biscuits & Fruit

* * * * * *

Notes

All of our Private Dining menus offer Homemade rolls with the First Course, a selection of seasonal vegetables and potatoes with the Main course and Coffee with Petit Fours following Dessert.
A pre order of all three courses must be lodged with the Hotel one week prior to the event. This number will be charged in full regardless of any alteration after that time.
A non refundable deposit is required to guarantee all reservations.
Room Hire charges may be applicable should guest numbers fall below the set minimum (Terrace Room minimum 10 - £50.00, Dining Room minimum 30 - £100.00)
All prices and menus are subject to change without notice and inclusive of VAT.