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Dinners and Parties - Menu Options

All prices below are inclusive of VAT at the current rate of 20%.

Buffet Menu - £14.00 Per Person

Chef’s Selection of Sandwiches and Wraps to include vegetarian options

Cajun Spiced Chicken Skewers
Battered Cod Goujons served with Tartare Sauce
Dinky Pork Pie Served with Branston Pickle
Warm Cumberland Sausage with Tomato Chutney

Warm Selection of Individual Quiche to include:
Mixed Pepper
Mushroom
Ham and Cheese
Smoked Salmon & Asparagus

Selection of Salads to Include:
Beef Tomato and Red Onion with a Balsamic Glaze
Penne Pasta and Roasted Pepper
Hand Cut Coleslaw

Healthy Option Buffet - £14.00 Per Person

Thai Ginger Fish Skewer
Steamed Chicken Fillet with Lemon and Coriander Dressing
Baked Mini Jacket Potato with Crème Fraiche and Chives
Vegetable Kebab Served with Tomato Chutney

Selection of Salads to Include:
Beef Tomato and Red Onion Salad with a Balsamic Glaze
Penne Pasta and Roasted Pepper
Mixed Leaf Salad

Fresh Fruit Platter

Buffet Upgrades

You can add any three of the following items for £4.20 per person:

Potato Skins Served with a Chilli Con Carne Topping
BBQ Style Slow Roasted Ribs
A Selection of Hand Raised Cornish and Cheese and Onion Pasties
Turkey Kofta Kebabs Served with Minted Yoghurt
Tempura Battered Prawns with a Sweet Chilli Dipping Sauce
Onion Bhajis with Minted Yoghurt
Vegetable Samosa with a Riata Dip
Garlic Bread with and without Cheese
Baked Jacket Potato

Premium Buffet Upgrades

You can add any two items for £6.00 per person:

Hot Roasted Turkey Crown
Dressed Whole Salmon
Hot Roasted Honey Glazed Bacon Loin
Cold Water Prawns in a Marie Rose Sauce

Traditional Hot Supper - £17.75 Per Person

Lancashire Hotpot Served with Crusty Bread and Pickled Red Cabbage

Chicken Curry Served with Saffron Rice and Poppadums

Vegetable or Meat Lasagne Served with Garlic Bread

Battered Fish Served with Chips and Mushy Peas

Chocolate Fudge Cake served with Double Cream

Classic Banqueting Menu - £28.00 Per Person

Leek and potato soup finished with cream and snipped chives
Chicken liver parfait served with beetroot and black pepper chutney and balsamic croutes
Classic Greek salad with soft herb croutons and sea salt flakes (v)

Butter basted turkey with sage and onion seasoning, chipolata sausage and roasting
Roast pork cutlet served with an apple and potato rosti and a calvados sauce
Sweet potato, beetroot and red onion tartin served with a cheesy jacket potato (v)

Individual lemon tart with Cornish clotted cream and a chocolate panatela
Toffee chocolate pot with whipped double cream and biscotti biscuit
Warm apple and bilberry pie with vanilla pod ice cream
Freshly brewed coffee with mints

Premier Banqueting Menu - £33.00 Per Person

Rustic vegetable soup with sea salt croutons and basil oil (v)
Fan of galia melon with air dried ham and a raspberry and black pepper reduction
Prawn cocktail with a sunblush tomato Marie rose sauce served with a lime wedge and buttered wholemeal bread

Poached breast of chicken with a white wine, mushroom and tarragon sauce served with crushed new potato cake
Homemade individual fillet steak and mushroom pie served with creamed potatoes and a rich Barolo sauce
Individual butternut squash, parsnip and mixed pepper pie served with crushed new potato cake and a sage cream sauce

Strawberry and sherry trifle served with thick double cream and framboise syrup
Individual bread and butter pudding served with warm crème anglaise and icing sugar dusting
Vanilla pod crème brulee with shortbread fingers

Freshly brewed coffee and mints

Platinum Banqueting Menu - £38.00

Roasted tomato and chorizo broth with a rosemary pastry twist
Salmon and prawn thermidore served with warm toasted brioche
Crown of galia melon filled with summer fruits (v)

Roast lamb shank served with pea and mint mashed potato, caramalised red cabbage and a redcurrant jus
Braised pave of beef served with button onions and mushrooms bound in a chasseur sauce with butter roasted fondant potato
Pan fried fillet of sea bass, warm nicoise salad, brown shrimp and pesto dressing
Potato gnocchi served with roasted root vegetables, smoked paprika sauce and crispy leeks (v)

Warm chocolate fondant pudding with baileys shot and vanilla ice cream
Rhubarb and ginger crumble tart, toffee ice cream and crème Anglaise
Individual cheese plate with dried apricots, walnuts and savoury biscuits

Freshly brewed coffee and mints

For further information please contact the Conference and Events Team on 0151 522 2922 or email aintreeconference@jockeyclubracecourses.com