Formal Menu
3 Courses + coffee, Waitress served, Bar attended (add a 4th cheese board course for £2). Prices based on single choice for each course albeit Religious and Dietary choices available.
24+ covers – £31
Soups: Leek and Potato, Cream of Tomato, Creamy Wild Mushroom, French Onion
Pate and Red Onion Jam.
Salmon Rillette with Cucumber Ribbons.
Classic Prawn Cocktail in Marie Rose Sauce.
Stuffed Flat Field Mushroom with Blue Cheese and Bacon.
Burrata & Heritage Tomato Salad.
Potted Creamy Mushroom with Mozzarella.
Smoked Salmon with Capers and Lemon.
Deep Fried Brie with a Cranberry Chutney.
Crispy Fish Goujons with Tartare Sauce.
Southern Fried Chicken Goujons with a Sweet Chilli Mayo.
Thai Fish Cakes with Sweet Chilli Dressing and Asian Salad.
Tiger Prawn Thermidor.
Bubble and Squeak topped with a poached egg and hollandaise Sauce.
Melon and Serrano Ham.
SERVED WITH CHEFSELECTION OF SEASNAL VEGETABLES.
Beef
Pressed Beef Brisket, with Red Onion Jus.
Roast Rump of Beef Yorkshire Pudding and Gravy.
Steak and Ale Pie with a Puff Pastry Lid.
Steak Dinners
Served with grilled tomato, mushroom and chips, with a choice of Pepper or Wild Mushroom Sauce.
Rump Steak 8oz (£1 Supplement)
Ribeye Steak 8oz (£2.50 Supplement)
Sirloin Steak 8oz (£3 Supplement)
Fillet Steak 8oz (£6 Supplement)
Chicken
Chicken and Bacon in a White Sauce with a Puff Pastry Lid.
Lemon and Thyme Roasted Chicken with Thyme Jus.
Chicken Kiev Oozing with Garlic Butter and Panko Crumb.
Free Range Chicken Breast with a Choice of Sauces.
Chasseur, Champagne and Grape.
Wild Mushroom Sauce.
Whole Roast Poussin Served with Black Pan Gravy (£1 Supplement).
Lamb
Lamb Chops with a Redcurrant and Mint Sauce (£1 Supplement) .
Lamb Chump with Rosemary and Garlic Jus (£1 Supplement).
Braised Lamb Shank with a Sauce of its Own Juices (£3 Supplement).
Pork
Pork Ribeye 8oz with Mustard Sauce.
Baked Loin of Ham with Parsley Sauce.
Faggots and Sausage Braised in a Rich Red Wine Gravy.
Roast Loin of Pork Cooked on the Bone with Gravy.
Slow-Cooked Crispy Pork Belly with a Calvados Sauce.
Fish
Pan Fried Fillet of Seabass with Lemon and Chive Sauce.
Roast Fillet of Salmon with Hollandaise Sauce.
Baked Smoked Haddock with Parsley Sauce.
Baked cod Florentine.
Vegetarian
Homemade Vegetable Lasagna.
Seasonal Flavoured Risotto.
Mushroom Bourguignon Pie.
Stir-Fried Vegetables with Tofu.
Sicilian Large Arancini Filled with Mozzarella.
Cheese, Potato and Onion Pie.
Butternut Squash and Lentil Filo Wellington (Vegan).
Treacle Sponge Pudding with Custard .
Seasonal Crumble with Custard.
Jam Roly-Poly and Custard.
Bread and Butter Pudding and Custard.
Apple Pie and Custard.
Chocolate and Salted Caramel Tart.
Lemon and Raspberry Posset.
A Selection of Ice Creams.
Crème Brulé.
Strawberry Eaton Mess.
Fruit Salad with Pouring Cream.
Rice Pudding.
Baked Cheesecake.
Lemon Meringue Roulade.
Cheese and Biscuits.
Eve’s Pudding with Custard.
Spotted Dick with Custard.
Homemade Chocolate Mouse.
Baked Cherry Pie with Custard.
Informal Menu Sharing
2 Courses + coffee, Designed for smaller meetings, waitress served, bar attended
12 to 24 covers £25 (12 cover minimum charge).
2 Courses for smaller numbers.
a minimum of 12 guests will be charged for dining
All main meals are not subject to the 2 up/ 1 down rule Due to the menu style in the event of an increase especially on smaller numbers an alternative main course may need to be provided
Please choose either a starter or pudding
‘Alternative Choices’ for sharer menus can only be provided for Religious and Dietary reasons due to the nature of the catering package chosen.
Please note all alternative dishes will be served with the same side dishes as the main option.
Due to numerous requests we have included an individual fish pie which can now be ordered this comes with a supplement.
Soup of the Day
Pate Red Onion Jam.
Melon and Serrano Ham.
Lasagne with Salad, Garlic Bread & Roast New Potatoes.
Cottage Pie with Mixed Greens.
Beef Stew and Mash & Seasonal Greens.
Fish pie & Seasonal Greens (£3 supplement).
Coq au vin, New Potatoes & Seasonal Greens.
Chicken Hotpot Topped with Potatoes Served with Greens.
Pork Medallions in Cider Sauce Mash & Seasonal Greens.
Chicken Curry, Rice and Nan.
Minted Lamb Hotpot with Mixed Greens.
Faggots in Red Onion Gravy, Mashed Potatoes and Greens.
Dietary Options (only 1 choice per event)
Homemade Veggie Lasagne.
Sicilian Large Arancini filled with Mozzarella.
Veggie Cottage Pie (vegan).
Butternut and Lentil Wellington(vegan).
Veggie Curry.
Sharing Cheese Board.
Fruit Salad & Cream.
Lemon & Raspberry Posset.
Raspberry Frangipanne and Custard.
Profiteroles and Chocolate Sauce.
Chocolate and Salted Caramel Tart.
Apple Pie & Custard.
Cheesecake and Coulis.
Silhillians Sports Club is delighted to create bespoke menus tailored to suit your individual requirements and preference. The following sample menus are designed to showcase the style and variety of dishes we offer. Whilst these menus may be selected as presented, we are equally happy to work with you to create a personalised menu for your event.
Optional additions include:
Canapes – from $4.50 per person.
Amuse-bouche – from £2.50 per person.
Starter
Thai spiced fish cakes with a crisp Asian-style salad and sweet chilli dipping sauce.
Main Course
Traditional steak and kidney pie served with buttery colcannon potatoes, honey-roasted carrots and seasonal greens.
Dessert
Classic Jam Roly-Poly with warm vanilla custard.
To Follow
A Selection of cheeses with biscuits
Starter
Pan-seared scallops with slow-cooked pork belly, Silky butternut puree, and apple gel.
Main Course
Duo of duck: pan-seared breast and confit leg bonbon, served with sticky red cabbage and a rich cherry jus, accompanied by dauphinoise potatoes and medley of buttered tenderstem broccoli, asparagus, and chard.
Dessert
Baked Alaska filled with pistachio ice cream and rose-petal jam.
To Follow
A Selection of cheeses with biscuits
Starter
Garlic and rosemary baked Camembert.
Main Course
Slow-braised lamb shanks served with buttery mashed potatoes and a selection of roasted root vegetables.
Dessert
Traditional treacle tart with fresh cream.
To Follow
A Selection of cheeses with biscuits
Starter
Salmon and king prawn rillette with delicate cucumber ribbons and toasted sourdough.
Main Course
Sous-vide rump of beef noisette with a brisket and horseradish bonbon, served with a rich red onion jus.
Dessert
Chocolate tart with clotted cream and blackberry compote.
To Follow
A Selection of cheeses with biscuits
Starter – First Course
Clear chicken Consomme.
Starter – Second Course
Crisp fish goujons.
Main Course
Pork tomahawk with creamed mushroom and tarragon sauce.
To Follow
A Selection of cheeses with biscuits