Three Course Luxury Menu

The ultimate fine dining experience at Worcester Racecourse. Create a bespoke menu that will delight your guests with a journey around Worcestershire's finest produce from the county's best suppliers.

£29.95 per person

Minimum 50 people. Price excludes room hire.

Please choose 2 options for each course along with an additional vegetarian option for the starter and main course. Menu selections must be pre-ordered in advance.

Price includes VAT. Room hire charges will depend on the date you wish to book your event and the number of guests. Please call us on 01905 253 64 or email info@worcester-racecourse.co.uk for a quote.

Want to know more?

Speak to one of our team

Starter

Quenelles of chicken liver parfait served with a homemade local fruit chutney, micro leaf salad, hickory smoked balsamic dressing.

Lightwoods stilton & poached pear tartlet, finished with baby watercress & a pickled shallot dressing.

Slices of locally smoked chicken from MacNeils of Worcester, served with a red onion marmalade, dressed baby leaves & a chorizo dressing

Quenelles of smoked mackerel parfait, served with a baby watercress & spring onion salad, roast plums & cucumber roulades

Slices of seared Lightwoods goat’s cheese served on crisp crostini, with red onion chutney, dressed baby leaf salad (v)

Roasted tomato & red pepper soup, thyme scented crème fraiche, crouté (other flavours of soup available on request) (v)

Trio of melon, poached strawberries, gin & mint syrup (v)

Main

Pan seared French trimmed chicken breast, thyme roast fondant potato, roast carrot spear & puree, buttered cabbage, red wine jus.

Roast loin of pork, wholegrain mustard mash, roasted parsnip, apple fondant, butternut puree, white wine jus.

A slice of salt cured sirloin, braised beef bon-bon, horseradish mashed potato, roast shallot & carrot spear, shallot & smoked bacon jus.

Pulled lamb croquette, served with a lamb faggot, crushed new potatoes, wilted greens & parsnip, redcurrant jus

Seared fillet of sea bream, apricot & coriander couscous, wilted spinach, roasted red peppers, yoghurt dressing.

Fillets of megrim sole, served with a buttered new potato cake, local asparagus & a white wine & chive beurré blanc.

Potato gnocchi & wild mushrooms in a white wine cream sauce, tarragon pesto, rocket salad (v)

Summer vegetable stew, served with a crispy onion & oat topping, with a side salad & garlic bread (v)

Chargrilled halloumi, roast pineapple, coconut puree, roasted red peppers & a baby salad (v)

Desserts

White chocolate & raspberry ingot, gingerbread crumb, fresh raspberries, passion fruit coulis

Dark chocolate & caramel bar, chocolate soil, fresh strawberries, salted caramel sauce

Apple & sultana crumble tartlet, chilled crème anglaise

Tiramisu panna cotta, gingerbread crumb, poached strawberries

Baked carrot cake cheesecake, raspberry tuile, champagne syrup, mixed berry compote

Passion fruit mousse, forest fruits, crumbled meringue, candied citrus mascarpone, berry coulis

Fresh fruit salad, vanilla cream, mint syrup

Cherry velvet cheesecake, cherry compote, finished with a vanilla mascarpone, fresh cherries