Case Study: Corporate Dinner

A corporate dinner with champagne and canape reception, followed by a three course dinner…

Case Study: Corporate Dinner

Event- Corporate Christmas Party, 120 PAX

The Venue: Trinity House, Tower Hill

Laurent Perrier Champagne and Soft Cocktails accompanying canapés were served to the guests as they arrived.  After a 45 minute reception dinner was called, and everyone made their way through into the dining room, which had been laid with linen in the company colours, as well as elegant cutlery and glassware to suit the occasion and setting. Noble House Events had also arranged the table centres, which were stunning floral arrangements, once again matching the company’s colour theme. The meal was accompanied by music played by a band situated in the minstrel’s gallery.

The Menu:

Canapés:

Apple Glazed Crisp Pork Belly on a Mini Potato Rosti

Cucumber Cup Filled with Cream of Feta Cheese, Sun Dried Tomato Salsa and Tapenade

Smoked Chilli and Garlic Butterfly King Prawns on a Chopstick

Starter:

Cured Sea Run Trout on a Citrus Rosti with a Quenelle of Smoked Mackerel Pate, Fresh Leaves and a Tartare Salsa

Main Course:

Wild Herb Coated Boneless Rack of Lamb, Served with Potato Dauphinoise, Garlic Spinach Cream, Parsnip Puree and Cherry Jus

Desert:

Cobnut Treacle Tart with Brandy Clotted Cream and Cranberry Coulis

Cheese Platter

The Drinks:

Champagne: Laurent Perrier NV

White Wine: Sancerre Cuvée les Moulins Bales, Leon Vatan 2007

Red Wine: Mount Brown Pinot Noir Waipara Valley, New Zealand 2008

Port: Dows LBV