A Night at the Races Event Menu Response

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Event Menu Choice

We look forward to seeing you on Saturday 8th February 2020 at Hogarts Hotel Solihull and would ask you to make your your choices for your 3-course meal with wine from the menu below.
Please complete and submit before Friday 13th December


Smoked duck breast, celeriac remoulade, ciabatta croute balsamic reduction

Confit chicken and chorizo terrine, black olive tapenade, baby carrots, watercress

Salmon niçoise salad, wonton crisp, dill oil

Wild mushroom, leek and smoked cheddar tart, green leaf and pine nut salad, herb oil (v)

Scotch quail egg, black pudding, piccalilli, dressed salad leaves

Creamy garlic mushrooms served with toasted ciabatta and a parmesan wafer (v)

Roast tomato soup, basil oil (v) (vegan)

Carrot and coriander soup, chilli crème fraiche (v) (vegan)

Potato and watercress soup, black pepper croutons (v) (vegan)

Crumbed goats cheese, pickled shallots, beetroot, hazelnut dressing, balsamic vinegar glaze (v)


Braised shin of beef, horseradish mash, roast shallot, roast carrots, crispy kale, wild mushroom and smoked bacon sauce

Slow cooked shoulder of lamb, bubble and squeak, garlic and rosemary roasted Mediterranean vegetables, minted red wine sauce

Grilled Moroccan spiced chicken breast, harissa crushed new potatoes, seasonal cabbage, butternut squash, spicy tomato sauce, feta crumb

Grilled fillet of salmon, spring onion mash, chanteney carrots, cherry vine tomatoes, caper, tomato and dill fondue

Fillet of seabass, new potato, sun blushed tomato and mixed pepper salad, purple sprouting broccoli, sauce vierge

Wild mushroom and spinach pancake tian, smoked cheese sauce, buttered greens and roasted cherry tomatoes (v)

Grilled cauliflower steak, curried lentils, chickpeas, pak choi, coriander dressing (v) (vegan)

Charred aubergine, grilled cherry tomatoes, spicy chickpeas, pickled red onion, yoghurt and mint dressing, tortilla crisps (v) (vegan)


Passionfruit baked Alaska, passionfruit sauce (v)

Honey baked apple, cinnamon ice-cream, muesli crumble (v)

Dark chocolate mousse, bailey’s cream, peanut brittle (v)

Steamed treacle sponge, strawberry compote, traditional custard (v)

Vanilla crème brulee, lemon scented shortbread (v)

White chocolate cheesecake, blueberry compote, crushed honeycomb

Iced rhubarb parfait, rhubarb compote, meringue, sugared pistachios (v)

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