GROUP SALES MENUS
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GROUP SALES MENUS
MENU A STARTER Mixed Salad of olives, tomato, red onion, French beans and mixed leaves with a light vinaigrette
Garlic Bread Seeded bread sticks with garlic butter
MAIN COURSE Grilled Chicken Breast served with ratatouille and French fries
Penne Pasta with spicy tomato sauce and goat's cheese
DESSERT Vanilla Ice Cream Crème Brûlée
MENU B STARTER Soup of the Day served with bread
Mixed Salad of olives, tomato, red onion, French beans and mixed leaves with a light vinaigrette
MAIN COURSE Cumberland Sausages served with creamy mash and gravy
Chicken Caesar Salad grilled chicken breast with cos lettuce, garlic croutons and Caesar dressing
Vol-au-Vent puff pastry box filled with roast butternut squash, peppers and courgettes in a tomato sauce with a flame grilled pepper tapenade
DESSERT Vanilla Ice Cream Crème Brûlée
MENU C STARTER French Onion Soup with a melted Gruyère cheese crouton
Grilled Goat's Cheese Salad with marinated red peppers, black olives and herb salad
MAIN COURSE Poulet Breton sautéed chicken breast, mushrooms, leeks and courgettes in a cream, white wine & herb sauce with mash
Salmon Fishcakes with lime & coriander mayonnaise and French fries
Gratin Ratatouille layered roast vegetables in Provencale tomato and herb sauce, seeded crumble top
DESSERT Chocolate Diavola sticky chocolate fudge brownie with praline pieces and a melting chocolate top with vanilla pod ice cream
Tarte au Citron lemon tart with creme fraiche
MENU D STARTER King Prawns in chilli and garlic butter
Garlic Mushrooms sautéed chestnut mushrooms in crepe and garlic cream sauce on toasted rye
Deep fried Camembert served with salad garnish and cranberry sauce
MAIN COURSE Beef Bourguignon classic beef stew with onions, mushrooms and bacon braised in red wine, with French beans and mashed potato
Duck Confit with a steeped cherry jus, snow peas and dauphinoise potatoes
Salmon Niçoise pan-roasted salmon fillet on mixed leaves, potato, anchovy, egg and black olives
Gratin Ratatouille layered roast vegetables in Provencale tomato and herb sauce, seeded crumble top
DESSERT Tarte Tatin French apple tart with vanilla ice cream
Chocolate Diavola sticky chocolate fudge brownie with praline pieces and a melting chocolate top with vanilla pod ice cream
Crème Glacée two scoops of luxury ice cream served in a crispy wafer basket
MENU E- corporate package STARTER King Prawns in chilli and garlic butter
French Onion Soup with a melted Gruyere cheese crouton
Garlic Mushrooms sautéed chestnut mushrooms in crepe and garlic cream sauce on toasted rye
MAIN COURSE Beef Bourguignon classic beef stew with onions, mushrooms and bacon braised in red wine, with French beans and mashed potato
Duck Confit with a steeped cherry jus, snow peas and dauphinoise potatoes
Sea Bass Fillets baked with lemon, leeks & herbs, with beurre blanc and new potatoes
Gratin Ratatouille layered roast vegetables in Provencale tomato and herb sauce, seeded crumble top
DESSERT Tarte Tatin French apple tart with vanilla ice cream
Chocolate Diavola sticky chocolate fudge brownie with praline pieces and a melting chocolate top with vanilla pod ice cream
Crème Glacée two scoops of luxury ice cream served in a crispy wafer basket
CHEESE BOARD Café Rouge’s famous selection of French cheese served with plum and onion chutney
MENU F -
VIP package
A GLASS OF SPARKLING WINE ON ARRIVAL! Café Rouge’s lively blend - light and fresh, full of fruit flavours
STARTER King Prawns in chilli and garlic butter
French Onion Soup with a melted Gruyere cheese crouton
Garlic Mushrooms sautéed chestnut mushrooms in crepe and garlic cream sauce on toasted rye
MAIN COURSE Beef Bourguignon classic beef stew with onions, mushrooms and bacon braised in red wine, with French beans and mashed potato
Duck Confit with a steeped cherry jus, snow peas and dauphinoise potatoes
Sea Bass Fillets baked with lemon, leeks & herbs, with beurre blanc and new potatoes
Gratin Ratatouille layered roast vegetables in Provencale tomato and herb sauce, seeded crumble top
DESSERT Tarte Tatin French apple tart with vanilla ice cream
Chocolate Diavola sticky chocolate fudge brownie with praline pieces and a melting chocolate top with vanilla pod ice cream
Crème Glacée two scoops of luxury ice cream served in a crispy wafer basket
CHEESE BOARD Café Rouge’s famous selection of French cheese served with plum and onion chutney
GROUP SALES MENUS
MENU A STARTER Mixed Salad of olives, tomato, red onion, French beans and mixed leaves with a light vinaigrette
Garlic Bread Seeded bread sticks with garlic butter
MAIN COURSE Grilled Chicken Breast served with ratatouille and French fries
Penne Pasta with spicy tomato sauce and goat's cheese
DESSERT Vanilla Ice Cream Crème Brûlée
MENU B STARTER Soup of the Day served with bread
Mixed Salad of olives, tomato, red onion, French beans and mixed leaves with a light vinaigrette
MAIN COURSE Cumberland Sausages served with creamy mash and gravy
Chicken Caesar Salad grilled chicken breast with cos lettuce, garlic croutons and Caesar dressing
Vol-au-Vent puff pastry box filled with roast butternut squash, peppers and courgettes in a tomato sauce with a flame grilled pepper tapenade
DESSERT Vanilla Ice Cream Crème Brûlée
MENU C STARTER French Onion Soup with a melted Gruyère cheese crouton
Grilled Goat's Cheese Salad with marinated red peppers, black olives and herb salad
MAIN COURSE Poulet Breton sautéed chicken breast, mushrooms, leeks and courgettes in a cream, white wine & herb sauce with mash
Salmon Fishcakes with lime & coriander mayonnaise and French fries
Gratin Ratatouille layered roast vegetables in Provencale tomato and herb sauce, seeded crumble top
DESSERT Chocolate Diavola sticky chocolate fudge brownie with praline pieces and a melting chocolate top with vanilla pod ice cream
Tarte au Citron lemon tart with creme fraiche
MENU D STARTER King Prawns in chilli and garlic butter
Garlic Mushrooms sautéed chestnut mushrooms in crepe and garlic cream sauce on toasted rye
Deep fried Camembert served with salad garnish and cranberry sauce
MAIN COURSE Beef Bourguignon classic beef stew with onions, mushrooms and bacon braised in red wine, with French beans and mashed potato
Duck Confit with a steeped cherry jus, snow peas and dauphinoise potatoes
Salmon Niçoise pan-roasted salmon fillet on mixed leaves, potato, anchovy, egg and black olives
Gratin Ratatouille layered roast vegetables in Provencale tomato and herb sauce, seeded crumble top
DESSERT Tarte Tatin French apple tart with vanilla ice cream
Chocolate Diavola sticky chocolate fudge brownie with praline pieces and a melting chocolate top with vanilla pod ice cream
Crème Glacée two scoops of luxury ice cream served in a crispy wafer basket
MENU E- corporate package STARTER King Prawns in chilli and garlic butter
French Onion Soup with a melted Gruyere cheese crouton
Garlic Mushrooms sautéed chestnut mushrooms in crepe and garlic cream sauce on toasted rye
MAIN COURSE Beef Bourguignon classic beef stew with onions, mushrooms and bacon braised in red wine, with French beans and mashed potato
Duck Confit with a steeped cherry jus, snow peas and dauphinoise potatoes
Sea Bass Fillets baked with lemon, leeks & herbs, with beurre blanc and new potatoes
Gratin Ratatouille layered roast vegetables in Provencale tomato and herb sauce, seeded crumble top
DESSERT Tarte Tatin French apple tart with vanilla ice cream
Chocolate Diavola sticky chocolate fudge brownie with praline pieces and a melting chocolate top with vanilla pod ice cream
Crème Glacée two scoops of luxury ice cream served in a crispy wafer basket
CHEESE BOARD Café Rouge’s famous selection of French cheese served with plum and onion chutney
MENU F -
VIP package
A GLASS OF SPARKLING WINE ON ARRIVAL! Café Rouge’s lively blend - light and fresh, full of fruit flavours
STARTER King Prawns in chilli and garlic butter
French Onion Soup with a melted Gruyere cheese crouton
Garlic Mushrooms sautéed chestnut mushrooms in crepe and garlic cream sauce on toasted rye
MAIN COURSE Beef Bourguignon classic beef stew with onions, mushrooms and bacon braised in red wine, with French beans and mashed potato
Duck Confit with a steeped cherry jus, snow peas and dauphinoise potatoes
Sea Bass Fillets baked with lemon, leeks & herbs, with beurre blanc and new potatoes
Gratin Ratatouille layered roast vegetables in Provencale tomato and herb sauce, seeded crumble top
DESSERT Tarte Tatin French apple tart with vanilla ice cream
Chocolate Diavola sticky chocolate fudge brownie with praline pieces and a melting chocolate top with vanilla pod ice cream
Crème Glacée two scoops of luxury ice cream served in a crispy wafer basket
CHEESE BOARD Café Rouge’s famous selection of French cheese served with plum and onion chutney
