Events Menus

In this pack you will find a range of menus designed to offer the same dining experience as you would expect from a 2 AA Rosette Four star hotel but delivered in your perfect venue.

The menus have been developed by our new Executive head chef to cover a range of tastes, occasions and budgets. These menus are intended to give you an idea of the type of food we can serve guests a the multitude of locations. We like to offer all of our guests a bespoke service, so please read through the menus and so that together we can come up with the perfect menu for your event. Meeting our guests finding out their needs and desires is something very important to us.

All dietary requirements and special requests can be catered for, we cook all of our meals in house from stocks and sauces, desserts and ice creams. 

As you are using the Wynnstay to provide your catering we can also offer the opportunity for guests to enjoy a tasting of dishes in the comfort of our four seasons restaurant.

Cocktail Reception Canaés Menu 

Mediterranean Herb Olives and Goats Cheese Crostini (v)

Fresh Crab and Cucumber Cannelloni

Chicken Liver Parfait with Madeira Jelly

Thai Fishcakes

Rare Roast Beef and Red Onion Marmalade

Additional Items

Salmon and Coriander Fishcakes

Marinated Feta and Olive Sticks

Gem Lettuce Prawn Cocktail

Smoked Salmon and Cream Cheese Roulade

Parmesan Palmiers (v)

Thai Cucumber Prawn Cups Homemade Vegetable Spring Rolls (V)

Lamb Koftas with Minted Yogurt Dip

Gem Lettuce Caesar Salad

Melon and Parma Ham 

Carved Cold Buffet Menus

Menu 1

Roast Top Side of Shropshire Beef

Baked Ham with Honey and Mustard

Selection of Homemade Quiches

Coleslaw Salad

Tomato, Mozzarella and Basil Salad

Mixed Leaves Salad

Freshly Baked Bread

Selection of Appropriate Sauces and Pickles 

***

Selection of Desserts with Fresh Cream

Menu 2

Dressed Whole Scottish Salmon with Prawns and Shellfish

Roast Sirloin of Shropshire Beef

Baked Ham with Honey and Mustard

Selection of Homemade Quiches

Tomato and Mozzarella Salad

Classic Chicken Caesar Salad

Mixed Leaves Green Salad

Freshly Baked Rolls

New Potato, Chive and Caper Salad

Selection of Appropriate Sauces and Pickles

***

Selection of Desserts with Fresh Cream

Menu 3

Roast Sirloin of Beef

Baked Ham with Honey and Mustard

Sea Food Platter (Smoked Salmon, King Prawns, Mussels and Cockles)

Mixed Green Salad

Tomato, Mozzarella and Basil Salad

Classic Caesar Salad

Fresh Home Baked Bread

New Potato, Chive and Caper Salad

***

Selection of Desserts with Fresh Cream

Banqueting Menu Selector

Soups

Homemade and served with a Freshly Baked Roll

Cream of Seasonal Vegetable

Tomato and Basil with Ciabatta Croutons

Wild Mushroom and Tarragon

Roasted Red Pepper and Tomato with Basil Pesto

Ham, Pea and Mint

Vichyssoise with Smoked Haddock and Chives

Cream of Celery and Herb Oil

Traditional French Onion with Gruyere Crouton

Minestrone Cream of Watercress with Stilton Croutons

Cream of Leek and Potato

Spiced Creamed Butternut Squash 

Starters

Chicken Liver Parfait with Mixed Salad Leaves

Mango and Ginger Chutney and Toasted Brioche

Smoked Salmon and Cream Cheese Roulade with Salad Leaves, Capers, Lemon and Dill Dressing

Pork and Mushroom Terrine with Apricot Chutney

Galia Melon garnished with Wild Berries and Fresh Mint

Chicken, Wild Mushroom and Spinach Terrine with Cranberry Port Jelly

Tomato, Feta and Olive Salad with Basil Oil and Herb Ciabatta

Beef Tomato, Mozzarella, Rocket and Basil Salad Balsamic Glaze

Crab and Cucumber Cannelloni with Spiced Carrot Puree

Chilled Ogen Melon served with Raspberry Sorbet and Fresh Fruit Coulis

Fillet of Beef Carpaccio served with Parmesan Shavings and Warm Garlic Brushed Bruschetta

Cray Fish and Prawn Cocktail served on a bed of Lettuce and Marie Rose Sauce

Mains

Roast Sirloin of Beef with Yorkshire Pudding and a Red Wine Sauce

Breast of Chicken served with Oven Roasted Plum Tomatoes and a Chasseur Sauce

Fillet of Scottish Salmon, Braised Fennel, White Wine Veloute

Roast Shropshire Turkey, Bacon Roll, Apricot and Sage Stuffing with Pan Gravy

Honey and Mustard Glazed Gammon with a Madeira Sauce

Roast Leg of Welsh Lamb and a Shrewsbury Sauce

Roast Breast of Chicken wrapped in Smoked Bacon served in a Red Wine, Rosemary and Port Gravy

Roast Loin of Shropshire Pork, Apricot and Sage Stuffing and Cider Cream

Pan Fried Sea Bass Fillet, Wilted Greens and a Chablis Cream Sauce

Roast Rib Eye of Beef, Yorkshire Pudding with a Port Wine Gravy

Fillet of Beef, Herb Galette with a Wild Mushroom and Cream Sauce

Braised Beef with Horseradish Mash, and Red Wine and Port Sauce

All main courses are served with Buttered New Potatoes & Roast Potatoes Panache of Seasonal Vegetables

Vegetarian Options

Stuffed Bell peppers with Spiced Bulgar Wheat and Tomato Fondue

Broccoli and Stilton Tart with a Herb Salad

Caramelised Red Onion and Goats Cheese Tart

Wild Mushroom Risotto and Parmesan Shavings

Haloumi wrapped in Roasted Red Peppers

Desserts

Amaretto and Vanilla Cheesecake

Chocolate and Raspberry Torte

Fresh Fruit Salad and Chantilly Cream

Blueberry Cheesecake Profiteroles with Rich Chocolate Sauce

Lemon Tart with Raspberry Sauce

Brandy Snap Basket, Vanilla Mousse and Fresh Strawberries

Baileys Crème Brulee

Assiette Of Desserts

Cheese Course: Selection of 3 Cheeses, Celery, Grapes and Chutney

Cheese Platter per Table: (Minimum of 8)

Set Menus

Menu 1

Tomato and Basil Soup with Ciabatta Croutons

***

Breast of Chicken served with Garlic Roasted Parsnips, Apricot and Sage Stuffing and Red Wine Gravy

Served with Seasonal Market Vegetables and New Potatoes

***

Vanilla Cheesecake with Raspberry Sauce

***

Coffee and Mints

Menu 2

Chicken Liver Parfait, Mixed Salad Leaves, Mango and Ginger Chutney, Toasted Brioche

or

Wild Mushroom and Tarragon Soup

***

Roast Shropshire Turkey, Bacon Roll, Cranberry and Sage Stuffing, Gravy and Roasted Potatoes

Served with Seasonal Market Vegetables and New Potatoes

*** 

Chocolate and Raspberry Torte with Chantilly Cream

*** 

Coffee and Mints

Set Menu 3

Smoked Salmon and Cream Cheese Roulade with Salad leaves, Capers and a Lemon and Dill Dressing

or

Pork & Mushroom Terrine with Apricot Chutney

*** 

Roast Sirloin of Beef, Red Wine and Port Sauce

Served with Seasonal Market Vegetables and New Potatoes

*** 

Baileys Crème Brulee

***

Coffee and Mints

Evening Finger Buffet Menus

Sandwitches 

Selection of 4 of the below fillings on Malted and White Bread Baked

British Ham and Mustard

Free Range Egg and Watercress (v)

Smoked Salmon and Cream Cheese

Prawn and Marie Rose

Rare Roast Beef and Horseradish

Cheese and Red Onion (V)

Roast Chicken and Salad

Chicken, Bacon and Mayonnaise

Tuna and Cucumber

Savory Finger Buffet Items

Please select 4 items:

Chicken Skewers and BBQ Sauce

Breaded Chicken, Lemon Mayonnaise

Cocktail Sausage and Mustard Dip

Lamb Samosa/ Vegetable Samosa

Mini Cheese Burgers

Fish Croquettes and Chilli Dip

Mini Feta and Olive Bruschetta

Spanish Omelette

Roast Beef and Red Onion Crostini

Hot Spiced Chicken Wings

Salmon Goujons and Homemade Tartar Sauce

Spiced Potato Wedges with Sour Cream

Individual Mini Quiche

Homemade Sausage and Leek Rolls

Carved Evening Buffets

Roast Pork with Sage & Apricot Stuffing 

Served with Baps, Potato Wedges, Salads & Suitable Sauces

BBQ Evening Buffets

Menu 1

Cumberland Sausages

Prime Beef Burgers

Spiced Chicken Drumsticks

Grilled Haloumi

Courgette and Herb Salad

Selection of Soft Rolls

Mixed Leaves Salad

Tomato and Mozzarella Salad

Menu 2

Marinated Prawn Skewers

Sliced Grilled Rump Steak

Rosemary Chicken Skewers

Belly of Pork

Grilled Haloumi Parcel

Courgette and Herb Salad

Selection of Soft Rolls

Mixed Leaves Salad

Tomato and Mozzarella Salad 

Hot Dogs

Grilled Local Pork Sausage, served with Different Toppings

Desserts

Please select only two choices per party

Freshly Made Mini Chocolate Éclairs

Glazed Fruit Tartlets

Mini Jam and Cinnamon Doughnuts

Tart au Citron

Vanilla Slice

Mini Almond and Cherry Tart 


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