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St. Augustine's Priory Priory Road Bilsington Nr. Ashford Kent TN25 7AU |
Viewing strictly by appointment only please |
Bookings taken now for 2009/10 |
Tel. 01233 720992 Email:- weddings@bilsingtonprioryestate.co.uk |
Canapés Receptions Either pre-dinner while enjoying the ambience & company of your guests, or may be an entire canapé reception. Choose from our extensive list of innovative hot & cold options. Croustade of Shell fish (with scallions & English mustard) Smoked Salmon & Keta Blini (oak smoked salmon set on a blini ribbond with crème fraiche & finished with salmon keta) Devils on Horseback (succulently dried prunes wrapped in smoked streaky bacon) Fillet Beef & Pimento Kebabs (prime fillet of British beef skewered with red peppers & marinated in olive oil, garlic & coriander) Tortilla Wraps with Cajun Chicken &Lemon Mayonnaise (succulent breast of chicken marinated with Cajun spices, rolled in a flour tortilla with pepper salsa, served with lemon mayonnaise) Savoury Puffs (with ricotta & smoked bacon) Cocktail Butchers Sausages Baked in Honey (mini pork & herb sausages roasted with honey) Cherry Tomato & Olive Tartlets (ripe cherry tomato & olives blended with herbs, oil & garlic, served in a savoury pastry cup) Filo Parcels with spinach & Feta (finest Greek feta bound with baby spinach, carefully wrapped in authentic filo pastry, brushed with butter & slowly baked) Savoury quiches (selection of vegetarian & meat quiches finished with fresh herbs & parmesan) Mini Jacket Potatoes with Cream Cheese & Chive (baby new potatoes roasted & filled with a tangy chive cream cheese) Salmon tartar (With Citrus & Dill, set in a cucumber cup) Chicken Mousseline (with tomato & pepper chutney) Gallia Melon with Parma Ham (sweet gallia melon wrapped in Parma ham & lightly brushed with olive oil) Croque Monsieur (sandwich of smoked ham & Gruyere cheese gently pan fried in clarified butter) Butterfly Prawns with Sweet n Sharp Dip (king prawns coated in a fine crumb, fried & served with a sweet & sharp chilli dip) Red Onion Chutney & Roasted Tomato Tartlets (finely sliced spanish onion slowly braised with white wine & sugar, then baked with sweet cherry vine tomatoes) Mini Hot Dogs (korker sausages set in a bridge roll with fried onions & English mustard) Starters Van Dyke of Melon (filled with soft fruits & a mint infused syrup) Salmon, White Wine & Dill Pâté (served with toasted brioche & herb vinaigrette) Risotto of Asparagus & Mushrooms (with basil pesto & parmesan) Terrine of Pigeon (with pistachio nuts, ginger & Cumberland Sauce onion dressing) Baked Goats Cheese (set on garlic crostini, roquet salad sweet n sour pears) Smoked Salmon Salad ('hot smoked' & served bed of spring onion & frizzy salad with a rich dill sauce) Cured fillet of Salmon (with white wine, wholegrain mustard & fresh dill, served with citrus fruits, crème fraiche & saffron vinaigrette) Warm Salad of Asparagus (served with an citrus béarnaise sauce) Deep Fried Brie (coated in herb crumb accompanied with a crisp salad & sweet cranberry compote) Salad of Parma Ham (with fresh fig & mozzarella with a sweet & sharp honey & lemon dressing & basil pesto) All starters are accompanied by baskets of fresh breads Main Courses Pan Fried Breast of Chicken (on a bed of ratatouille & caramelised onion sauce) Roast Sirloin of Beef (with chateaux potatoes Yorkshire pudding & red wine sauce) Roast Crown of Chicken (with tarragon butter, char-grilled asparagus & white wine cream) Loin of Lamb (on a bed of garlic mash with Roasted button onions & wild mushroom sauce) Tender Loin of Pork (with caramelised apples & sage served with a rich calvados & Prune sauce) Cumberland Sauce & Mash (handmade Cumberland ring with a thick red wine & onion gravy) Haunch of Venison (braised in red wine with chestnuts & celeriac purée) Caramelised Breast of Duck (on a stir fry of pac-choy & ginger with star anise sauce) Fillet of British Beef (roasted with French mustard & herbs set on lyonnaise potatoes & shallot sauce) All main courses are served with a choice of potatoes & a selection of seasonal vegetables. |
Fish Main Courses Delice of Sole (with a white wine, grape & cream sauce) Giant Seafood Paella (simply served with garlic bread) Cajun spiced Salmon Cutlet (with lemon olive oil roasted cherry vine tomatoes and white wine cream) Baked Fillet of Cod (with a cheese & herb sauce) Vegetarian Main Courses Roasted Vegetable Cobbler (with a rich tomato coulis) Mediterranean Vegetable Tartlet (with a watercress sauce) Spinach & Parsnip Gateaux (with mustard seed & horseradish crust) Fricassee of Quorn & Oyster Mushrooms (with turned parsley potatoes) |
Desserts Giant Profiteroles (bursting with grand Marnier cream & smothered in chocolate sauce) Baked Chocolate & Orange Cheesecake (Finished with ganache & whipped cream) Pear & Almond Tart (with vanilla ice cream & a rich chocolate sauce) Pavlova of Berries (with Chantilly cream, & raspberry coulis) Mille Feuille of Strawberries (layered with shortbread biscuits & served with fruit coulis & thickened sweet cream) Sticky Toffee Pudding (served with a nutty butterscotch sauce & vanilla cream) Cheese Selection (3 british cheeses served with biscuits, celery sticks & seedless grapes) Chocolate & Honeycomb Mousse (served in a brandy snap basket with ginger sauce) Lemon & Lime Tart (garnished with fresh raspberries & crème fraiche) Dutch Apple Tart (accompanied by an irresistible sweet cream cheese & hot fudge sauce) Cafetieres of fine Kenya coffee, traditional & herbal teas are available Hot & Cold Buffet Items Fillet of Beef Stroganoff (tender strips of beef sautéed with mustard, red wine & paprika & finished with cream) Fricassee of Chicken (whole chicken cut & sautéed with white wine, mushrooms sliced onions & a rich cream sauce) Sugar Glazed Gammon (fresh home (chef) cooked gammon coated with honey & sugar & baked until golden brown) Mediterranean vegetable Tartlet with Fresh Basil (individual tartlets filled with roasted Mediterranean vegetables, set in a rich egg custard infused with basil) Cured Meats (Selection of Parma ham, smoked chicken, Milano salami & pastrami) New Potato & Chive Salad Nicoise Salad Tomato Vinaigrette Roast Sirloin of Beef (succulent beef coated in wholegrain mustard then roasted until medium rare) Fresh Garlic Prawns (with flat leaf parsley, olive oil & smoked garlic bread) Roast Crown of Chicken (cooked with tarragon butter) Breast of Turkey with Apple & Sage (juicy breast of turkey stuffed with apple & sage wrapped in smoked streaky bacon) Sea Food Ragout (chunky pieces of seafood poached in white wine, plum tomatoes, garlic & cream) Salads Tabouleh Coleslaw with mixed Cabbage & Herbs Hot Buttered New Potatoes Baby Plum Tomato &Red Onion Salad with Tarragon Dressing Dressed Salmon with dill Mayonnaise (Scottish salmon poached in court bouillon & dressed with cucumber scales) Roulade of Chicken & Tarragon (fresh breast of chicken combined with a light tarragon mousse, coated with blue cheese dressing) Poached Eggs Dauphinoise (Pane free range poached egg, deep fried & served with a rich tomato sauce) Wild Mushroom, Cream Cheese & Garlic Roulade (with a balsamic & plum tomato sauce) Cured Fillet of Salmon (coated with white wine, wholegrain mustard & finely chopped dill) Roasted Mediterranean Vegetables with Pesto Seasonal Mixed Leaves Potato & Fine Bean Salad Alternative Ideas for Your Service Evening Cheese Board Enjoy a Selection of English & Continental Cheeses served with, Mixed Pate's, Chutneys, Seasonal Salad, Grapes, Celery, Apples, Biscuits & Breads. Sausage & Bacon Baguettes Some of our past clients have requested a very simple service of Butchers Sausages, Prime Back Bacon, Fresh French Stick & Flour Baps accompanied by Mustards & Sauces. Fajita Service This a perfect option for those who would like a party on the go. Your guests will be able to enjoy a selection of freshly prepared meat & vegetable Fajitas, served from a rolling buffet. Pricing: - Canapés 3 Canapés £5.50 per head 5 Canapés £7.50 per head 8 Canapés £11.50 per head (light meal) 12 Canapés £14.00 per head (lunch) Fork Buffet Menu £32.50 per head 1 x Starter 3 x Main Course Selection 5 x Salads including potatoes 3 x Desserts 3 Course Sit Down Meal £33.50 per head 1 x Starter 1 x Main Course 2 x Desserts Please choose a vegetarian menu where required |
Our successful in house catering team will be happy to provide any assistance you may require with menu planning etc. as we believe that your guest's enjoyment of our food is the foundation to the success of your special day. |
catering |