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The Ageas Bowl Sample Menus

Breakfast Menues

Freshly brewed Costa coffee & selection of teas served with any / all of the following;

• Biscuits
• Homemade cookies
• Mini Danish pastries
• Cakes
• Bacon savoury muffin
• Scrambled egg savoury muffin

The Full English Breakfast
Served with free range scrambled egg, hash browns, bacon, sausage, plum tomatoes, mushrooms, toast with preserves, freshly brewed Costa coffee and tea selection.

The Continental Breakfast
Includes freshly brewed Costa Coffee and selection of teas, savoury bacon or scrambled egg muffin, Danish pastries and Fresh Fruit Platter.

Working Lunch Menues

Working Lunch:

• An assortment of hand-cut sandwiches
• Skewers of chicken with peanut sauce
• Fingers of poached salmon with low-fat dill mayonnaise
• Chargrilled vegetable quiche with mixed green leaf
• Vegetable parcels with sweet chilli sauce
• Baskets of fresh seasonal fruits

Jacket Potato and Salad Bar:

• Baked jacket potatoes
• Selection of delicious fillings to include: home-made chilli con carne, cheddar cheese, baked beans and tuna mayonnaise
• Mixed-leaf salad with peppers, onions and tomatoes
• Crunchy coleslaw
• Pasta salad

Please choose one dessert option from the following:

• Rich chocolate tart and cream
• Fresh fruit salad
• Chef’s fruit crumble & custard
• New Forest ice cream mini tubs

Truly British, Truly Local:

• Local sourced sausages served with tasty traditional Champ potatoes with spring onions, topped with Ringwood Best gravy and red onion marmalade
• Hampshire honey-glazed ham loin served with roasted Parmentier potatoes with roasted red onion and rosemary and fresh green beans and carrots
• Vegetarian caramelised red onion and goat’s cheese tart

Please choose one dessert option from the following:

• Rich chocolate tart and cream
• Fresh fruit salad
• Chef’s fruit crumble & custard
• New Forest ice cream mini tubs

Bowl Food Lunch Menu

The Bowl Food Lunch menu is for a minimum of 25 delegates
Choose 5 options from the selection below;

Hot

• Sea bass on purple mash with a sauce vierge
• Caramelised pork on pumpkin mash with a red wine jus
• Lamb hot pot with chopped parsley
• Thai green chicken curry with lemon-scented rice and prawn crackers
• Chicken balti with pilau rice and mini poppodum
• Chilli beef and boiled rice with tortilla chips
• Lamb sausages on mashed potato with mint gravy
• Vegetable stir fry with sweet chilli sauce and prawn crackers (v)
• Mushroom ravioli with lemon butter sauce, shaved parmesan & garlic croutons (v)
• Mushroom stroganoff and rice with wild beetroot, cress & vodka (v)

Cold

• Marinated chicken on a leaf salad
• Chilli spiced king prawn skewers and Oriental vegetable salad
• Chicken caesar salad with parmesan croutons
• Antipasti meats with wild rocket, olives and bread stick
• Classic prawn cocktail with brown bread & butter
• Poached salmon on baby spinach with chilled Hollandaise sauce
• Goats cheese panacotta on a bed of baby spinach with red onion relish (v)
• Bocconcini and baby tomatoes on Mizuna salad with pesto dressing (v)

Dessert

• Sherry trifle and vanilla cream shots
• Eton mess
• Lemon posset with raspberry compote
• Chocolate cups with white chocolate shavings