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Private Dining

Private Dining at Churchill College

The following menus are available for both conferences and private dining events. Day delegate packages include a 2 course fork buffet lunch. Residential delegate packages include a 2 course fork buffet lunch and 2 course served dinner.

Selecting a balanced menu that will suit a variety of tastes can be challenging; particularly if guests are resident in College for several days. We are therefore delighted to offer the assistance of our Head Chef to recommend menus that will offer variety and suit guests with special dietary needs. The Head Chef will make the selections for multi-day events unless you specifically indicate that you wish to make your own selection.

If you would like to discuss other menu choices please contact the Conference Office.

The College wine list and reserved lists are available to complement your menu.

Download the Churchill College Menus >>

Special Terms for Private Dining

  • The evening letting period for dining is normally 18:30 - 23:00. Extensions beyond this can be arranged at an additional charge.

  • All evening and weekend dining for small parties will incur a Service Charge of £75 +VAT. The Conference Office can advise you whether this charge will apply to your booking.

  • The minimum menu price for evening and weekend events is £18 +VAT for fork buffets or £26 +VAT for served meals.

    • Private Dining Menu

    FIRST COURSE

    - Caramelised Prawns served with
    a Sweet Lime Dressing -
    - Mushroom & Butterbean Soup [v] -
    - Fresh Spinach Soup with Goats Cheese [v] -
    - Seasonal Summer Cold Soup -
    - Fillet of Mackerel with Caramelised
    Onion & Sweet Pepper -
    - Nicoise Salad served with Garlic Ciabatta -
    - Penne with Spinach, Gorgonzola & Pine Nuts [v] -
    - Halloumi & Peach Salad with Tzatziki Dressing [v] -
    - Caribbean Spicy Tuna -
    - Crab, Saffron & Leek Quiche -
    - Smoked Salmon Sald with Apple & Caper Compote -
    - Roasted Pepper with Sun blush Tomatoes
    and Goats Cheese [v] -
    - Smoked Chicken with Chilli & Red Onion Marmalade -

    MAIN COURSE

    - Duck Breast with Cranberry Sauce & Parsnip Puree -
    - Poached Chicken with Pancetta, Sage & Onion -
    - Silverside of Beef with Horseradish Dumplings -
    - Honey Roast Ham with Mustard Seed Mash -
    - Pork Wellington with Madeira Sauce -
    - Rib Eye Steaks with a Mustard Parmesan Crust * -
    - Pan-fried Monkfish & Scallops with
    Tomato & Chorizo Salsa * -
    - Braised Chicken with Figs, Red Onion & Martini -
    - Pan-fried Lambs Liver with Bacon &
    Balsamic Caramelised Onions -
    - Rack of Lamb with Redcurrant,
    Mint & Apple Stuffing & a Rich Port & Rosemary Jus -
    - Tian of Vegetables with a Rich Tomato Sauce -
    - Wild Mushroom Risotto [v] -
    - Stuffed Peppers with Roasted Vegetables,
    Thyme & Haloumi Cheese [v] -
    - Spaghetti tossed with Pesto & Mozzarella [v] -
    - Hazelnut and Mushroom Parcel [v] -

    MAIN COURSE VEGETABLE SELECTION

    Select one of the following:
    - Minted New Potatoes - Lyonnaise Potaotes -
    - Boulangere Potaotes - Dauphiniose Potatoes -
    - Parisienne Potatoes -

    Select two of the following:
    - French Beans - Baton Carrots - Mange Tout -
    - Sauté Courgettes - Steamed Broccoli -
    - Roasted Vegetables with Thyme -
    - Roast Tomatoes with Balsamic Dressing -
    - Mushrooms with Rosemary & Tomatoes -

     

    DESSERT

    - Steamed Chocolate Pudding with Chocolate Sauce -
    - Glazed Lemon Tart with a Rasberry Coulis -
    - Peach & Toffee Bread & Butter Pudding -
    - Traditional Crème Brulee -
    - Fig & Frangipane Tart with Fresh Greek Yoghurt -
    - Baked American Cheesecake with
    Sweet Lemon Cream -
    - Sticky Toffee Pudding with Butterscotch Sauce -
    - Expresso Chocolate Mousse & Orange Shortbread -
    - Ricotta Pudding with Lemon Syrup -
    - Hot Chocolate Fondant with Vanilla Ice Cream -

    Served with Fair Trade Coffee and Petit Fours

    SEASONAL MAIN COURSES

    SPRING
    - Sauté Beef and Asparagus -
    - Asparagus with Hollandaise Sauce [v] -

    SUMMER
    - Brown Trout with Roasted Fennel -
    - Roasted Fennel with Sweet Peppers [v] -

    AUTUMN
    - Loin of Pork with Walnut and Wild Mushroom Sauce -
    - Roasted Butternut and Tomato Salad [v] -

    WINTER
    - Pheasant with a Celery and Stilton Sauce -
    - Leek and Gruyere gratin [v] -

     All served with a choice of vegetable
    and potatoes or rice

    ADDITIONAL COURSES

    - Cheese Board served with Celery and Grapes -
    - Homemade Sorbet -

    Please select one choice of menu for all guests
    in the party (excepting vegetarians)
    Two Course menu £21.00 per person
    Three Course menu £26.00 per person
    Cheese course £4.50
    Sorbet £1.95

    Items marked (*) carry a supplementary
    charge of £5.50 per person

    All prices are subject to VAT
    Valid until 31st December 2008
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