Ipswich Town - Conferencing & Banqueting

We have two options detailed below for menu selections. Please view the pricing page for applicable room hire rates.

SET MENU OPTION - £21.95 per person plus vat
For your convenience and ease, we ask you to select one dish from each course to compile your chosen. We offer a default vegetarian option for all dinner events, this is displayed by the dishes which display ****. This requires organisers to provide us with the number of vegetarians meals required.

CHOICE OPTION – £23.95 per person plus vat
If you would prefer to offer your guests a choice of dishes. Please select two starters, two main courses and two desserts and again we offer a default vegetarian option, this is displayed by the dishes which display ****. Pre-orders will be required.

With both options, we ask that all guests will be asked to specify any special dietary requirement prior to the event to enable us to provide complimentary place cards on the evening.

Please note; Rates and menus are valid until 30.06.09


Roasted tomato and red onion soup finished with snippets of chives. (v) (g) **Trio of melon Accompanied by a mint and honey yogurt. (v) (g) Pressed hot smoked and freshly poached salmon Served on a bed of rocket, red chard and beetroot with a lime and dill crème fraiche. (g) Chicken breast timbale Locally farmed chicken combined with slow roasted tomoatoes and tarragon. Halesworth ham hock terrine Enhanced with leeks and mustard served with homemade piccalilli sauce. Cherry tomato, asparagus and goat's cheese tartlets Topped with Parmesan shavings and served with a spicy pimento sauce (v). £ 1.50 supplement. Smoked duck and orange salad Sliced local duck breast on an orange segment and baby leaf salad with a hoi- sin vinaigrette. £3.10 supplement. Trio of seafood cocktail** King prawn, local crabmeat and crayfish on a bed of rocket and watercress comdined in a Marie Rose crème sauce £4.30 supplement.	All main courses are served with fresh seasonal vegetables, potatoes and crusty bread. Roast loin of Suffolk pork Served with crispy crackling, fresh Bramley apple sauce and a calvados jus. Herb crusted fillet of salmon Served on roasted baby leeks with a Chablis beurre blanc. Roast chicken breast Stuffed with sage and red onion served with a light peppercorn cream sauce. Roast chicken chasseur Roasted chicken breast served with a classic chasseur sauce. Courgette and buffalo mozzarella tart Char-grilled courgette elegantly presented with buffalo mozzarella in filo pastry on a Provencal compote, with a watercress and plum tomato salad. (v) ***Stuffed Courgettes Courgettes filled with a spciy ratatouille and watercress sales and finished with a red pepper dressing. (v) (g) Individual Beef Wellington Fillet steak seared and wrapped in puff pastry with a pâté and mushroom duxelle, served with a Shiraz wine jus. £9.50 supplement. Gressingham duck breast Slow roasted crispy duck breast with a plum and apricot sauce. £6.50 supplement. Roasted rack of lamb Marinated in garlic and rosemary, served with a shallot and basil jus. £8.10 supplement. Roasted sirloin of beef With a mushroom filled Yorkshire pudding served with a tarragon and port wine jus. £8.10 supplement. Fillet of sea bass Lightly grilled, served on a Niçoise salad with a citrus dill dressing. (g) £6.50 supplement.	Profiteroles Filled with vanilla cream, served with a warm chocolate sauce. Citrus lemon tart Served with fresh raspberries. Chocolate mint and Irish cream cheesecake Lemon oat souffle and rhubarb delice served with citrus anglais. ***Covent garden fruit salad. (v) (g) Walnut bread and butter pudding with a coffee anglais Individual platter of English cheeses Served with celery, grapes and biscuits. £1.75 supplement. Chocolate and rum torte A combination of rum and chocolate served with banana ice cream. £1.95 supplement. Blueberry creme brulee Served with vanilla pod ice cream £1.95 supplement. (g) All menus are served with freshly brewed coffee and chocolate mints Canapés - 4 assorted canapé £4.80 per person Fruit sorbet £3.50 per person Platter of Suffolk cheeses £23.95 Platter of English cheeses - Served with celery, grapes and biscuits, serves 10 people. £19.50 Petit fours to accompany coffee £1.50 per person

Roasted tomato and red onion soup
finished with snippets of chives. (v) (g)

****Trio of melon
Accompanied by a mint and honey yogurt. (v) (g)

Pressed hot smoked and freshly poached salmon
Served on a bed of rocket, red chard and beetroot with a lime and dill crème fraiche. (g)

Chicken breast timbale
Locally farmed chicken combined with slow roasted tomoatoes and tarragon.

Halesworth ham hock terrine
Enhanced with leeks and mustard served with homemade piccalilli sauce.

Cherry tomato, asparagus and goat's cheese tartlets
Topped with Parmesan shavings and served with a spicy pimento sauce (v).
£ 1.50 supplement.

Smoked duck and orange salad
Sliced local duck breast on an orange segment and baby leaf salad with a hoi- sin vinaigrette.
£3.10 supplement.

Trio of seafood cocktail
King prawn, local crabmeat and crayfish on a bed of rocket and watercress comdined in a Marie Rose crème sauce
£4.30 supplement.

All main courses are served with fresh seasonal vegetables, potatoes and crusty bread.

Roast loin of Suffolk pork
Served with crispy crackling, fresh Bramley apple sauce and a calvados jus.

Herb crusted fillet of salmon
Served on roasted baby leeks with a Chablis beurre blanc.

Roast chicken breast
Stuffed with sage and red onion served with a light peppercorn cream sauce.

Roast chicken chasseur
Roasted chicken breast served with a classic chasseur sauce.

Courgette and buffalo mozzarella tart
Char-grilled courgette elegantly presented with buffalo mozzarella in filo pastry on a Provencal compote, with a watercress and plum tomato salad. (v)

****Stuffed Courgettes
Courgettes filled with a spciy ratatouille and watercress sales and finished with a red pepper dressing. (v)* (g)

Individual Beef Wellington
Fillet steak seared and wrapped in puff pastry with a pâté and mushroom duxelle, served with a Shiraz wine jus.
£9.50 supplement.

Gressingham duck breast
Slow roasted crispy duck breast with a plum and apricot sauce.
£6.50 supplement.

Roasted rack of lamb
Marinated in garlic and rosemary, served with a shallot and basil jus.
£8.10 supplement.

Roasted sirloin of beef
With a mushroom filled Yorkshire pudding served with a tarragon and port wine jus.
£8.10 supplement.

Fillet of sea bass
Lightly grilled, served on a Niçoise salad with a citrus dill dressing. (g)
£6.50 supplement.

Profiteroles
Filled with vanilla cream, served with a warm chocolate sauce.

Citrus lemon tart
Served with fresh raspberries.

Chocolate mint and Irish cream cheesecake

Lemon oat souffle and rhubarb delice served with citrus anglais.

****Covent garden fruit salad. (v)* (g)

Walnut bread and butter pudding with a coffee anglais

Individual platter of English cheeses
Served with celery, grapes and biscuits.
£1.75 supplement.

Chocolate and rum torte
A combination of rum and chocolate served with banana ice cream.
£1.95 supplement.

Blueberry creme brulee
Served with vanilla pod ice cream
£1.95 supplement. (g)

All menus are served with freshly brewed coffee and chocolate mints

Canapés - 4 assorted canapé
£4.80 per person
Fruit sorbet
£3.50 per person
Platter of Suffolk cheeses
£23.95
Platter of English cheeses - Served with celery, grapes and biscuits, serves 10 people.
£19.50
Petit fours to accompany coffee
£1.50 per person