Good Afternoon its Tuesday the 8th of November 2011 and time for the first Hog Roasting blog of the week. Its already getting dark outside already and our catering team are getting prepared for tomorrows events by making sure they have all the equipment that they will need so that the event runs as smoothly as possible . The catering team will be heading off in the morning not to far from the office to cater at a University Ball, that will be taking place in the gardens of the University at around 2pm.
The staff at the university were finding it hard to choose between our menu 3 and menu 5 party menu options but have decided to go for menu 5 they told us that it looks too good to miss out on, take a look at there chosen menu below.
Menu Five
Indian Selection
A Selection of Mini Indian Snacks.
Smoked Salmon on Fresh Brown Bread
With Black Pepper and Fresh Lemon Wedges.
Roast Beef in Yorkshire Pudding
Mini Yorkshire Pudding Filled With Finest Beef Fillet And A Horseradish Dressing.
Grilled Fillet of Beef
Lightly Grilled Fillet Of Beef Served Encroute With A Salsa Verde.
Main Course
Spit Roasted Pig Served With Apple Sauce, Stuffing & Crispy Crackling
Whole Spit Roasted Turkey Served With Fresh Cranberries and Sage & Onion Stuffing
Plus Vegetarian Alternative
Crusty Bread Rolls and Selection of Sauces
Seasonal Vegetables
Jacket Potatoes.
Puddings
Vacherins of Strawberries and Passion Fruit Cream
A Collection of Strawberries with a Melee` Of Passion Fruit and Mascarpone on a Fluffy Meringue Base
Profiteroles
Choux Pastry Buns Loaded With Whipped Cream And Smothered In Chocolate Sauce.