Bronze Menu

Starter

Melon served with Seasonal Fruit & Heather Honey

Salad of North Sea Prawns and Gravadlax

Soup: Lightly Curried Parsnip Soup (v); Cream of Forest Mushroom (v); Potato and Leek (v); Roast Plum Tomato and Tarragon Soup (v); Vegetable Broth (v); Cream of White Onion and Thyme (v); Roast Red Pepper Soup with Croutons (v)

Vegetarian: Grilled Goats Cheese on a Tomato and Pesto Salad

Hot: Tomato Tart with Parmesan and Rocket (groups of less than fifty)

Main Course

Pan-Fried Rib Eye of Scotch Beef with a Mustard Seed Crust

Baked Loin of Northumberland Bacon with Mustard Fruits and a Madeira Sauce

Roasted Salmon with a Crab and Ginger Crust served with Spring Onion and Pimiento Cream

Supreme of Chicken Cooked in a Rich Burgundy Sauce with Wild Mushroom, Shallots and Smoked Bacon

Vegetarian: Spinach, Feta Cheese and Red Onion Gratin (v)

Dessert

White Chocolate and Drambuie Mousse with a Vanilla Sponge with a Sharp Raspberry Sauce

Vanilla Pannacotta with a Strawberry and Fruit Purée

Platter of Local Cheeses served with Grapes, Celery & Oatcakes (v)

Freshly Brewed Tea or Coffee

£24.95 per person

Silver Menu

Starter

Marinated Salmon served with a Niçoise Salad with Basil Oil

Roulade of Chicken and Corn with Coriander Finished with Pineapple Chutney

Soup: Lightly Curried Parsnip Soup (v); Cream of Forest Mushroom (v); Potato and Leek (v); Roast Plum Tomato and Tarragon Soup (v); Vegetable Broth (v); Cream of White Onion and Thyme (v); Roast Red Pepper Soup with Croutons (v)

Vegetarian: Char grilled Feta Cheese with Peppered Plum Tomatoes on a Red Onion Marmalade

Hot: Smoked Cheese and Asparagus Tart on a Tomato and Onion Salad (groups of less than fifty)

Main Course

Rump of Scotch Beef braised in Newcastle Brown Ale with Caramelised Onion

Medallions of Pork with Caramelised Apples on a Tomato Essence

Pesto Roasted Cod with a Lemon And Herb Butter

Baked Chicken with a Leek and Wild Mushroom Mousseline with a Mustard Cream

Vegetarian: Mille Feuille of Wild Mushrooms and Creamed Leeks

Dessert

Chilled Mango Soufflé on a Passion Fruit Purée

Dark Chocolate and Strawberry Pot served with a Pistachio Biscotti

Glazed Lemon Tart Served with a Vanilla Cream

Platter of Local Cheeses served with Grapes, Celery & Oatcakes (v)

Freshly Brewed Tea or Coffee.

£27.95 per person

Gold Menu

Starter

Tomato, Mozzarella and Avocado Salad with Green Salsa (v)

Trio of Salmon – Smoked, Gravadlax and Mustard, and Honey Poached served with a Lemon Cous Cous Salad

Soup: Lightly Curried Parsnip Soup (v); Cream of Forest Mushroom (v); Potato and Leek (v); Roast Plum Tomato and Tarragon Soup (v); Vegetable Broth (v); Cream of White Onion and Thyme (v); Roast Red Pepper Soup with Croutons (v)

Vegetarian: Roast Baby Aubergines with Spiced Yoghurt, Mint & Chillies (v)

Hot: Chicken on Lemon and Onion Marmalade with Thyme and Red Wine Jus (groups of less than fifty)

Main Course

Rump of Scotch Beef Braised in Newcastle Brown Ale with Caramelised Onion

Pan-Fried Fillet of Beef Glazed with a Horseradish and Thyme Crust, served with a Burgundy Wine Sauce (£3 per person supplement)

Braised Lamb Shank in a Garlic, Sweet Chilli and Red Wine Liquor

Oven Baked Halibut with a Ratatouille Crust and a Coriander and Vermouth Cream

Supreme of Corn Fed Chicken Stuffed with Black Pudding in a Pink Peppercorn Sauce

Vegetarian: Roasted Bell Pepper and Vermouth Risotto with Mascarpone and Pecorino

Dessert

Lemon Curd Cheesecake Set on a Mango Sauce

Dark Chocolate Truffle Torte Served with Orange Syrup

Individual Tiramisu served with a Coffee Syrup and Biscuit

Platter of Local Cheeses served with Grapes, Celery & Oatcakes (v)

Freshly Brewed Tea or Coffee

£29.95 per person

These prices should be used as a guide only as they are subject to change. Please ask our dedicated conference and events team [insert link to emma.plowright@thesagegateshead.org ] for details.