MAIN COURSE NAME OF PARTY: Please select the dish you would like with the number required Roast Beef Yorkshire pudding & Horseradish Sauce Roast Fillet of Beef Garnished with Parmesan potatoes and served with a choice of one of the following sauces - Madeira, peppered, or wild mushroom Beef Bourguignon Thick slice of steak in a rich mushroom and tomato gravy Beef Olive Slices of beef rolled round forcemeat, cooked in a rich onion gravy Steak and Kidney Pie Chunks of tender beef and kidney in a rich gravy with a shortcrust pastry lid Roast Leg of Pork Served with a filo basket of apple sauce, stuffing ball and crispy crackling Roast Loin of Pork With a tartlet of apricot sauce, seasoning and crispy crackling Pork Escalope Portuguese Flattened loin of pork, coated in breadcrumbs, served with a spicy tomato sauce Pork Wellington Fillet of port with duxelle of pate and mushrooms, wrapped in puff pastry and oven baked Pork Chop Casserole Loin chops casseroled root vegetables and port wine Medallions of Pork Sauteed in a creamy pepper and redcurrant sauce Marinated Honey Baked Ham Marinated in honey, served with a creamy cumberland mustard sauce, with caramalized pineapple and cranberry tartlet Sugar Baked Ham Thick slice of ham served with a sweet, redcurrant, sultana and port wine sauce garnished with parsnip and sweet potato crisps Roast Leg of Lamb Traditionally served with mint sauce or alternatively with your choice of orange sauce or creamed onion sauce Noisettes of Lamb Marinated in lime, served with mango and lime sauce Traditional Roast Turkey With chestnut force meat, a tartlet of stuffing, chipolata, bread and cranberry sauce Peppered Turkey Steak Turkey breast sauteed in a creamy green peppercorn sauce Roast Poussin Whole baby chicken with stuffing and bread sauce Chicken Chasseur Chicken pieces cooked in a rich tomato, mushroom, onion, parsley, and white wine sauce Supreme of Chicken Chicken breast marinated in orange juice and served with an orange and peppercorn sauce Cumberland Chicken Chicken breast stuffed with cream cheese, wrapped in Cumberland ham, served with a mild mustard cream sauce Chicken Indienne Breast of chicken stuffed with rice, Cajun spices and coated in a mild curry sauce Haunch of Venison Marinated in red wine, accompanied by buttered chestnuts, redcurrant and filo tarts and rich game sauce Roast Breast of Pheasant With date and Madeira sauce, game chips & bacon roll Game Pie Rich stew of pheasant, venison, rabbit, mushrooms, and shallots, under a shortcrust pastry lid Roast Fillet of Cod Served with shrimp and brandy sauce Roast Monkfish with Parma Ham Monkfish wrapped in ham, served with a tarragon sauce Halibut Wellington Fillet of Halibut with smoked Haddock mousse & spinach baked in a puff pastry parcel Poached Fillet of Salmon Set on a tartare potato cake, served with a lemon butter sauce Shap Wells welcomes vegetarians and invites you to select a dish from the following to offer your vegetarian guests as an alternative main course: Baked Filo Purse Filo pastry filled with sweet red onion, cranberries and Brie Mushroom Pancake Gateau A wedge of layered pancake and mushroom duxelle served with creamy wild mushroom sauce Risotto Galette Baked rice cake filled with melted Mozarella Crusted Bean and Pesto Bake Bean stew with a crumb, cheese, and almond topping Sweet Potato and Chestnut Cake Crisp fried and served with a mango relish Aubergine Canneloni Grilled aubergine slices rolled around cheese and pesto baked under a tomato sauce Roasted Vegetable Tatin Root vegetables, shallots and leeks cooked under a puff pastry lid (and inverted to serve)
	Soups | Main Courses | Desserts | Buffets | Banqueting
	Shap Wells Hotel, Shap, Nr. Penrith, Cumbria CA10 3QU, England Tel: Shap (01931) 716628 Fax: Shap (01931) 716377