Belton Park Golf Club: Function Menu
Soups & Starters
All soups are freshly prepared and served with crusty bread and butter
Tomato & Red Pepper Soup (V)
Tomatoes, red peppers and herbs finished with cream
Cream of Country Vegetable Soup (V)
Seasonal vegetables, herbs & fresh cream
Broccoli & Stilton Soup (V)
Broccoli, stilton cheese and cream
Carrot & Coriander Soup (V)
Carrots and coriander served with golden croutons and chopped coriander
Goujons of Plaice
Breaded plaice goujons served with tartare sauce, lemon wedges and salad garnish
Ardennes Pate
A classic course pate served with toast and Cumberland sauce
Chicken Liver & Cointreau Pate
A smooth pate finished with Cointreau served with toast and Cumberland sauce
Salmon Fishcakes
Salmon fishcakes in breabcrumbs served with a creamy tomato & basil sauce
Goats Cheese Salad (V)
Toasted goats cheese served on mixed salad leaves with a sweet chilli dressing
Classic Prawn Cocktail
Icelandic prawns served on crispy Iceberg lettuce with seafood sauce and brown bread and butter
Bacon & Mushroom Salad
Pan fried bacon and mushrooms pan fried and served on mixed salad leaves with a herb vinaigrette
Deep Fried Breaded Camembert (V)
Breaded Camembert, deep fried and served with Cumberland sauce and a salad garnish
Smoked Salmon & Prawn Salad
Smoked salmon and Icelandic prawns served with a crisp salad and a wedge of lemon
Fresh Melon (V)
Succulent fresh seasonal melon served with fruit coulis
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Main Courses
All main courses are served with fresh seasonal vegetable and a selection of potatoes
Roast Topside of Beef & Yorkshire Pudding
Succulent topside of beef slow roasted and served with a rich red wine gravy and traditional Yorkshire pudding
Roast Loin of Pork
Tender pork loin gently roasted and served with gravy and apple sauce
Roast Turkey
Boned and rolled turkey, simply roasted and served traditionally with stuffing, “Pigs in Blankets” and cranberry sauce
Chicken Breast with Sherry & Mushroom Sauce
Supreme of chicken lightly poached and served in a creamy mushroom sauce finished with sherry
Coq au Vin
Chicken pieces, on the bone, marinated in red wine and gently cooked with mushrooms and garlic
Roast Leg of Lamb
Leg of lamb saddle served with Port gravy and mint sauce
Roast Lamb Fillet
A lamb fillet gently roasted and served with a rich red wine gravy
Lamb Shank
Tender lamb on the bone with a sweet mint & onion gravy
Roast Duck in Orange Sauce
Roast breast of duck served with orange sauce
Fillet of salmon with Champagne
Fillet of salmon stuffed with a smoked salmon & herb mousse served with a Champagne and cream sauce
Baked Trout
A whole trout simply baked with butter, herbs & lemon
Roast Loin of Cod with Parsley Butter
Prime loin of cod fillet baked lemon and served with parsley butter
Vegetable Stew & Dumplings (V)
Mushrooms, courgettes, onions & carrots in red wine sauce with herb dumplings
Mushroom, Cranberry & Brie Wellington (V)
Mushrooms, spinach, Brie & cranberry in light puff pastry
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Desserts
Fruits of the Forest Cheesecake
Rich creamy cheesecake on a crumbly biscuit base topped with forest fruits
Brandy Snap Basket
Brandy snap baskets filled with fresh fruit & whipped cream
Lemon Shortbread Tart
Sharp lemon tart served shortbread base
Chocolate Latte
Layered milk & dark chocolate mousse on coffee sponge with chocolate shavings
Summer Pudding
Classic dessert with blackcurrants, raspberries, blackberries, strawberries & gooseberries
Tiramisu
Italian coffee and almond trifle with mascarpone cheese
Lemon and Lime Cheesecake
Lemon and lime mouse on a dark biscuit base
Chocolate Lumpy Bumpy
Chocolate mousse & ganache on chocolate sponge, finished with pecan nuts & chocolate fudge
Apple Crumble & Custard
Bread & Butter Pudding & Custard
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Coffee with chocolate mints
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Optional Extras
Fruit Basket – £1.25 per person
Assorted fresh fruits
Cheese Board - £2.50 per person
English and continental cheeses served with celery, grapes and savoury biscuits
£21.50 per person
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