Sample Menus

We are able to offer a wide variety of menus to suit every occasion and these can be tailor-made to your requirements. Options include sit-down meals, finger and fork buffets, canapés and afternoon tea.

Examples from the banqueting menu selection

Starters

• Corn Fed Chicken & Ham Hock Terrine, Caramelized Apple Gel, Tarragon Mayonnaise, Charred Brioche
• Oak Smoked Confit Fillet Salmon, Salmon Parfait, Toasted Rye Bread Disc, Parsley Emulsion
• Sous Vide Wood Pigeon Breast, Confit Leg, Broad Bean& Whole Grain Mustard sauc
• Warm Cornish Crab Tart, Gruyere Cheese, Dill Brown Butter Hollandaise, Pea Shoot SaladPlant Based Caramelized Aubergine Tartlet, Zhoung Dressing & Coconut Yoghurt

Main Courses

• Beef Fillet, Beef Cheek & Stilton Pie, Truffled Potato Puree, Smoked Carrot, Braised Cavolo Nero, Veal Bone Jus
• Poached Halibut Fillet, Pea Velouté, Crispy Quenelle Chive Potato, Samphire, Keta Caviar
• Sous Vide Lamb Rump, Rosemary Gnocchi, Sauteed Garlic Tender Stem, Butternut Squash Puree, Mint Jelly
• Corn Fed Chicken Breast, Confit Chicken & Wild Mushroom Wellington, Garlic Butter Potato Puree, Baby Vegetables & Port Jus
• Plant-Based Crispy Chickpea Cakes, Roasted Butternut Squash Puree, Pickled Celery, Harissa & Pumpkin Seed Dressing

Desserts

• Bitter Chocolate, Sesame & Caramelised Miso Tart, Mango Cream
• Coconut Dacquoise Delice, Curry Streusel, Coconut Sorbet
• Pistachio Raspberry Gateau Opera’
• Apple Calvados “Religieuse” style Choux Bun, Salted Caramel Macaron
• Plant-Based Raspberry Mousse, Raspberry Macaron, Candied Cacao Nibs

For full menu details, or to discuss your requirements further, please contact our Conference and Events Manager, susan.mccarthy@seh.ox.ac.uk.