Radisson Blu Hotel Birmingham

Sample finger buffet menu

Mini Feta cheese and sundried tomato pies
Mozzarella, tomato and pesto Panini slices
Fish & mushy pea rosti
Cubes of beef sirloin with a red wine dipping sauce
BBQ Chicken wings
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Chunky tomatoes and fresh basil
Vegetable crudities and dips
Mini smoked salmon bagels
Wholemeal penne and pesto salad
Beetroot and apple salad
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Chocolate profiteroles
Mango with lime
Raspberry panna cotta with berry compote
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Tea and coffee

Filini Menu – Sample Starters: Vegetable antipasti (s)6.50 (l)12.00 Grilled aubergine, zucchini, roast peppers, marinated mushrooms, lentil salad, green beans & bruschetta with vine ripe tomatoes Meat antipasti (s)11.50 (l) 17.50 Vitello tonnato, bresaola, carpaccio of beef, salami, marinated mushrooms, green beans & olives Cured meats & cheese antipasti (s)10.50 (l)18.50 Gorganzola dolce, crema pecorino, parmigiano Reggiano, speck di Merano, Milano salami, bresaola di val D’Ossola Minestrone soup with grilled country bread 5.50 Carpaccio of beef with lemon, rocket and parmesan 8.50 Prosciutto di parma with Tuscan bread 7.50 Buffalo mozzarella with cherry tomatoes and basil 6.25 Salad of seared squid with chilli, olive oil and garlic 8.45 Bruschetta with vine ripe tomato & prosciutto di Parma 8.00 Salad of roasted red peppers and capers 6.50 RISOTTO E PASTA Lemon scented seafood risotto 7.50 12.50 Tagliatelle pasta with crab meat and a light soave cream sauce 15.50 Ricotta ravioli with courgettes and tomato pesto 12.50 Spaghetti bolognese 12.50 Gnocchi with aubergine, cherry tomatoes ragout, basil and salty ricotta 12.50 Mushroom risotto 9.50 SECONDI Fritto misto di mare – prawn, calamari, sea bass and aioli 13.95 Seared seabass fillets with potato cake, sauteed spinach and light mussel jus 15.50 Fillet of beef with speck di merino, pecorino and truffle sauce 24.95 Breast of chicken with spinach, artichokes and salmoriglio sauce 13.50 Rib eye steak balsamic onion, peppers and black olives 21.00 Braised lamb shank in red wine 21.50 PIZZA CROCCANTE Thin crust pizza Filini – tomato, mozzarella, pecorino, prosciutto & rocket 14.50 Margherita – tomato, mozzarella & basil 11.50 Ortolana – tomato, mozzarella, aubergine, peppers & zucchini 11.50 Fiorentina – tomato, mozzarella, spinach, ricotta & garlic 11.50 Quattro formaggi – tomato, mozzarella, gorgonzola, 14.50 CONTORNO Rosemary roast potatoes 2.95 Garlic mashed potatoes with parmesan cheese 2.95 Green vegetables with lemon 2.95 Mixed leaf salad 2.95 Tomato & red onion salad 3.50 DOLCE Ice cream selection 5.95 Sorbet selection 5.95 Panna cotta with marinated berries 5.95 Filini tiramisú 5.95 Chocolate fondant with pistachio ice cream 5.95 Today’s homemade tart 5.95 A selection of ripe Italian cheese 6.95

Sample Hot & Cold Buffet

Baked fillet of plaice, pak choi
French beans and carrots
Griddled chicken, sweet and sour
Tagliatelle infused with tomato and basil
Sauteed potatoes
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Classic Caesar salad leaf and dressing
Pepper, bean sprout and coriander salad
Roasted Mediterranean vegetable salad
Cous Cous
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Mini Tiramisu
Pineapple with chilli
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Tea, coffee and water

Sample Canape Menu

Spoons & Nibbles
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Crab and lemon confit on rye
Creamy vegetable and curried shrimp on tomato bread
Guacamole and spicy marinated shrimp on wholemeal
Lemon scented chicken with tomato concasse
Sliced chicken with satay sauce
Spicy lemon cream and smoked salmon bilinis
Teriyaki beef and lettuce cups
Tomato and feta cheese bilinis
Wasabi cream and vanilla marinated scallop on spinach bread
Coconut and spinach cream on spicy bread
Cheese and broccoli on multigrain bread with tomato
Bresola beef rolls with warm soya sauce (on spoon)
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So Shots
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Duck consomme with satay sticks
Tomato, basil and mascarpone (three layers)

Sample 3 course dinner

Freshly prepared homemade minestrone soup served with wam country bread
Shrimp salad, citrus Marie Rose sauce
Chicken liver parfait, green tomato chutney, accompanied with a toasted brioche
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Gnocchi gorgonzola & parmesan crisps
Breast of corn fed chicken, wild mushroom & bacon cassoulet, potato gratin, glazed parsnips
Seared salmon, buttered new potatoes, roasted root vegetables & a dill beurre blanc
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Fresh Fruit vanilla salad and a refreshing berry compote
Poached pears & mango sorbet
Chocolate and mascarpone cheesecake with vanilla been puree
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Freshly brewed coffee and tea infusions served with chef's truffles