Venue Shortlist

14

Graduation Packages

Valid from 01 July 2019 - Valid to 31 December 2020

We love parties - the smiles, laughter and celebrations and what better reason to party, than an end of year ball. Your annual ball is a milestone event which stays with you forever, so make yours truly memorable at Hilton Warwick/Stratford-upon-Avon.

Got a theme in mind? We’ll work with you to create the perfect event and support you every step of the way to ensure it's a smooth process from start to finish, creating a party you’ll never forget with a real WOW factor.

PACKAGE INCLUDES:
Dedicated Events Planner
Function space
Dance Floor
Three-Course Menu
White linen Tablecloths and Napkins
Cutlery, Crockery and Glassware
Printed Place Cards and Menu Table Plan with Easel
Complimentary Wi-Fi
Ample free car parking

Choose from one of our three menu options.

Menu 1 - £23 per person
Menu 2 - £25 per person
Menu 3 - £28 per person

Please confirm one option from each course for your whole group Special dietary requirements will be catered for separately.

MENU 1

STARTERS
Roasted red pepper and tomato soup with lemon and thyme pesto (V)
Carrot and coriander soup with parsnip crisps (V)
Leek and potato soup flavoured with tarragon (V)
Crescents of honey melon with seasonal fruits and raspberry coulis (V)

MAIN COURSES
Grilled pork loin steak with fondant potato, green beans, baton carrots, apple and raisin compote and cider sauce
Roasted breast of chicken, roasted potatoes, green bean bundle, steamed carrots and wild mushroom sauce
Roasted loin of pork with creamy mash potato, roasted root vegetables and apple brandy sauce
Grilled chipotle salmon with crushed new potatoes, green vegetables and roasted cherry tomatoes

DESSERTS
Chocolate tart with fudge pieces and cognac cream sauce
Strawberry cheesecake with English cream sauce
Warm apple tart with vanilla ice cream
Glazed lemon tart and meringue pieces with raspberry coulis

MENU 2

STARTERS
Pork, duck and orange pate with plum and ginger chutney and ciabatta crisp
Crescents of Galia melon with seasonal fruits and mango sorbet (V)
Roasted beetroot salad with goats cheese and balsamic dressing (V)
Celeriac and wild mushroom veloute with white truffle oil (V)
Roasted cherry tomato and red onion tartlet with balsamic glaze and baby leaf salad (V)
Leek and tintern cheese tartlet with sun blush tomato dressing and baby leaf salad (V)
Farm house chicken liver pate with caramelized red onion chutney and toasted rye bread

MAIN COURSES
Grilled seabass fillet with citrus mash, steamed broccoli, carrots and prosecco sauce
Roasted loin of pork with roasted potato, root vegetable, green beans and apple brandy sauce
Chicken breast filled with pork sage and onion with roasted potato, green beans, roasted carrots and red wine jus
Grilled pork loin steak with fondant potato, green beans, baton carrots, apple and raisin compote and cider sauce
Braised beef blade with spring onion mash potato, baton vegetables, broccoli and pan jus
Roasted breast of chicken, gratin potato, roasted root vegetables, green beans and wild mushroom sauce Grilled chipotle salmon with crushed new potatoes, green beans, roasted vegetables and cherry tomatoes

DESSERTS
Chocolate tart with fudge pieces and cognac cream sauce
Strawberry cheesecake with English cream sauce
Glazed lemon tart with raspberry coulis and crème fraiche
Warm apple tart with vanilla ice cream
Chocolate torte with Bailey’s cream sauce
Tart au citron meringue with crème Anglaise

MENU 3

STARTERS
Mille feuille of mozzarella and slices of plum tomato, baby leaves and aged balsamic glaze (V) Ham hock and pea terrine with beetroot and horseradish chutney and toasted sour dough Chicken and duck terrine with caramelized red onion marmalade and toasted rye
Tian of smoked and poached salmon with prawns and dill cream fraiche
Parma ham with grilled asparagus, sweet cherry tomatoes and black olive tapenade
Wild mushroom tartlet with gruyere cheese, baby leaves and white truffle oil dressing (V)

MAIN COURSES
Chicken breast filled with sun blush tomato and mozzarella, fondant potato, roasted vegetables and paprika cream sauce
Braised rump of steak with colcannon mash, roasted root vegetables, green beans and pan jus Grilled pork loin steak with apple and raisin chutney, green bean bundle, roast potato, glazed carrots and brandy jus
Roasted chicken breast stuffed with spinach and mushroom with gratin potato, green beans, roast carrots and red wine jus
Oven baked cod with crushed new potatoes, asparagus spears, roast cherry tomatoes and
chive hollandaise
Roasted lamb rump flavoured with rosemary and garlic served with roasted chateau potatoes, glazed carrots, green vegetable bundle and red current jus (£2.00 supplement)
Grilled salmon pave with bubble and squeak potatoes, green beans, roasted vine tomatoes and rocket pesto dressing

DESSERTS
Melting chocolate pudding with honeycomb ice cream
Caramel cheese cake with toffee sauce and fudge pieces
Dark chocolate and brownie delice with salted caramel ice cream
Baked vanilla cheesecake with strawberry and raspberry compote
Warm sticky toffee pudding with vanilla ice cream
Glazed lemon tart meringue crisps and gin and tonic sorbet

Venue Details

Hilton Warwick / Stratford-upon-Avon

A429 Stratford Road ,

Junction 15, M40 ,

Warwick,

Warwickshire,

England,

CV34 6RE

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