Events & Studios. Menus. Autumn/Winter Menu 2014/15

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Suzanna Moore
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Events & Studios Autumn/Winter Menu 2014/15 Introducing you to the Autumn and Winter menu brochure, delivered for your enjoyment by Harbour & Jones at the London Stock Exchange.

We believe great food comes from great ingredients, so we use fresh, seasonal produce, cook it simply and let the food speak for itself.

1 Events & Studios Autumn/Winter Menu 2014/15 Introducing you to the Autumn and Winter menu brochure, delivered for your enjoyment by Harbour & Jones at the London Stock Exchange. We aim to create imaginative tailor-made food and catering solutions for our clients, delivered with exceptional service and standards. We believe great food comes from great ingredients, so we use fresh, seasonal produce, cook it simply and let the food speak for itself. We then deliver with passion, enthusiasm and flexibility, which allows us to provide the London Stock Exchange with a truly bespoke service. The following menus have been created as a core guideline in the day-to-day hospitality offering at the London Stock Exchange. The hospitality team is however more than happy to design a unique menu of your choice, so feel free to talk to your event manager at the earliest opportunity about creating something distinct. Please be aware that a 72-hour notice period is required for any special requests, and we respectfully ask that you observe the minimum notice periods on all deliveries. Dishes from the menu may contain traces of nuts. Whilst every care is taken to ensure our olives do not contain any stones or stone fragments, we cannot guarantee there will be none. Prices are per person unless otherwise stated. All prices listed are exclusive of VAT. Please note; any catering requested prior to 07:00 will incur an additional charge. 1

2 All breakfasts are served buffet style, with Fairtrade coffee, a selection of teas, freshly squeezed orange and apple juice. Continental Breakfast A selection of freshly baked mini croissants and Danish pastries, vanilla Greek yoghurt pot, maple syrup, dried cranberries, apricot & toasted nuts. Working Breakfast A selection of freshly baked mini Danish pastries and croissants. A selection of mini Artisan rolls filled with: Grilled Lingfield sausage Crispy streaky bacon (Red Tractor certified) Slow cooked Kent plum tomatoes and Westcombe cheddar (v) Bagel Breakfast A selection of seeded, wholemeal and granary bagels,freshly baked and lightly toasted, filled with: Lemon cream cheese & chives, Scottish smoked salmon and baby watercress Sliced Kent plum tomato, mature smoked cheddar and wild rocket (v) Healthy Breakfast Homemade crunchy granola served with dried fruits, Greek yoghurt and lavender honey. Orange, pink grapefruit and seasonal berry platter, with candied ginger syrup and toasted pistachios. A selection of homemade energising power shot juices and smoothies. Premium Breakfast A selection of sliced Wiltshire ham, English cured meats, Scottish smoked salmon and two types of English cheese garnished with onion jam. Freshly baked Artisan bread rolls & English butter. Freshly baked croissants served with a selection of Tiptree preserves and hazelnut chocolate spread. Full English Breakfast Free range eggs cooked to order and your preference. For parties of 10 or more; eggs will be served scrambled. Vegetarian options available on request. Grilled Lingfield sausage, crispy back bacon (Red Tractor certified), grilled Portobello mushroom, Kent tomato, served with granary toast, Tiptree preserves, English butter and classic sauces. (Formans gin & tonic cured smoked salmon with wilted baby leaf spinach also available on request). Breakfast Platters 8.25 Our breakfast platters are a lovely addition to any one of our breakfast selections. Please select one of the following: (Minimum 10 people) Cured Meat Platter parma ham, salami and mortadella. Fish Platter smoked mackerel, flaked salmon and gravadlax. Beverages Fairtrade coffee, tea and biscuits 4.50 (Includes classic and herbal teas) (Per person) Soft Drinks (330ml can) 1.85 Vivreau purified water (large) 3.95 Vivreau purified water (small) 2.75 Sparkling elderflower cordial (small) 3.25 Freshly squeezed orange juice (litre) 9.95 Freshly squeezed apple juice (litre)

3 Freshly made 100% apple, cinnamon and cherry juice (jug) Freshly made 100% kiwi, carrot and spinach super smoothie (jug) Freshly made 100% blackcurrant and quava smoothie Freshly made 12 vitamin juice (jug) Beverage Bites 7.95 Fairtrade coffee and a selection of classic & herbal teas served alongside a selection of the following beverage bites: H&J lemon drizzle cake Glazed carrot cake Chocolate brownie Millionaire shortbread White chocolate and cranberry tiffin Walnut & coffee cake Bakewell tart Mini cup cake Healthy Break Bites 7.50 Vivreau purified still and sparkling water, with sliced lemons and elderflower cordial, served alongside the following healthy bites: Edamame beans Yoghurt coated raisins Assorted crudités Luxury fruit and nut mix Japanese rice crackers Vegetable crisps Cream Tea Fairtrade coffee, a selection of classic & herbal teas. A selection of chocolate éclairs, buttermilk scone with clotted cream & raspberry jam. H&J Afternoon Tea Fairtrade coffee, a selection of classic & herbal teas. Classic finger sandwiches including: Chalk Farm smoked salmon, free-range egg & cress, cucumber & cream cheese, Suffolk ham & English mustard. Buttermilk scones with Devonshire clotted cream & raspberry jam. A selection of mini classics such as: Victoria sandwich, chocolate éclair, fruit tart, macaroon & H&J fruit cake. Baguette Lunch A selection of freshly made white and brown baguettes, served with Pipers crisps & freshly sliced seasonal fruit. Poached and smoked salmon, crème fraiche and pickled cucumber. Lemon crayfish, tartar and mixed leaf. Poached ham hock, piccalilli and baby gem. Turkey, cranberry, brie and rocket. Free-range sliced egg, paprika mayonnaise, cress and pea shoots. (v) Falafel, sun-blushed hummus and roasted vegetables. From the Deli Lunch A selection of freshly made sandwiches/rolls in speciality and artisan breads, served with Pipers crisps and freshly sliced seasonal fruits. Rare roast beef, creamed horseradish and watercress. Honey roasted gammon, piccalilli, plum tomato and leaf salad. Flaked tuna, wasabi mayonnaise and crunchy vegetables. Prawn Marie Rose with bloody Mary flavours and pea shoots. Roasted vegetables, sun blushed hummus and rocket. (v) Smoked cheddar, semi-dried tomatoes and crispy onions. (v) 3

4 Platters 6.25 Our platters make a lovely addition to a sandwich lunch; maximum of two different platters can be chosen & if two are selected then an even split between the two will be provided (minimum ten people). Healthy platter A selection of freshly cut crudités to include peppers, cucumbers, carrot, flavoured hummus, grilled flatbreads, pitted olives, winter squash, sage & pumpkin seed salad. (v) Best of British Ploughman s platter Carved roast gammon, sliced Sussex cheddar, Scotch egg, hand raised pork pie, pickled onions, piccalilli, homemade red onion and fruit chutney. Fish platter Flaked salmon, smoked mackerel, crayfish, cured gin & tonic gravadlax, lemons, caper berries, pickled cucumber, shaved fennel and Hoxton rye bread. Home Counties cheese platter A selection of locally sourced and produced cheeses served with larosh crackers, dried fruits, walnuts & celery. (v) Sweet platter A Chef s selection of sweet bites. Soup & Salads 5.75 An ideal addition to a sandwich lunch, each bowl of soup is served with crusty breads. A maximum of two bowls can be chosen. (Maximum ten people) Homemade winter vegetable soup & crusty bread (max 10 people; ideal for small working lunch) Chargrilled chicken breast, green beans, Kent plum tomatoes and almond salad with a shallot dressing. Smoked haddock kedgeree, basmati rice, soft boiled hen eggs, coriander and curried rapeseed oil. Pearl barley & lentil salad, soaked golden raisins, English apple, grated carrot and lemon vinegar. (v) Lumaconi pasta, smoked chilli, home blushed tomatoes, roasted squashes and chives. (v) Sushi price upon request Sushi lunches are created to meet your requirements and produced by our own H&J Sushi Chef (Minimum ten people) Seared salmon sashimi Premium salmon sashimi Salmon nigiri Smoked salmon and chives maki Tamago Japanese omelette maki Ebi sushi Salmon and avocado reversed roll Spicy salmon and dill reversed roll Cucumber maki Salmon maki Edamame beans can be added at 5.00 per 500g (5 people) 72 hours notice is required. Cancellation 24 hours within the due date will incur the full charges. Fork buffets Please select one cold and two hot dishes, two salads and one dessert (hot option split 75% meat and 25% vegetarian). All our buffets are served with hand cut freshly baked bloomer, English butter & a selection of dipping oils and include Fairtrade coffee, classic & herbal teas. (Minimum ten people) Cold dishes Shredded roast Cantonese duck with noodles, spring onion, cucumber and mango salad with a soy and ginger dressing. Smoked west coast mackerel with a salad of rainbow radishes, beetroot and cucumber with a soy, mirin and sesame dressing. Chicken superfood salad; quinoa, beetroot, broccoli and cucumber with sprouting peas, watercress and a lime dressing. Chargrilled vegetable panzanella, balsamic onions, torn British mozzarella and purple basil pesto. (v) 4

5 Hot dishes Free-range roast corn fed chicken, bacon and potato fondant, thyme cabbage, glazed chestnuts and roasting juices. Slow braised shoulder of lamb with rosemary, haricot bean cassoulet and thyme roasted squashes. Roast loin of English beef served with haggis mash, roast root vegetables, creamed watercress and juniper jus. Salmon poached with liquorice, served with braised fennel & roasted carrots and cocotte potatoes. Smoked haddock, lemon & caper fish cake, chive roasted beets, tarragon tartar. Crispy Golden Cross goats cheese, risotto of butternut beans, sage, shaved parmesan and lemon oil. (v) Moroccan vegetable tagine, couscous and grilled flat breads. (v) Pan fried gnocchi, sautéed wild mushroom, button onions, pine nut and tarragon sauce. (v) Salads Roasted vegetables, red pesto, pasta & rocket. (v) Chargrilled squashes, rosemary & thyme oil, cos and toasted pumpkin seeds. (v) Trio of Bedfordshire beetroot, Curney ash goats cheese and baby leaf salad. (v) Heirloom tomato, crisp wild rocket, torn basil and aged balsamic dressing. (v) Pearl barley & lentil salad, soaked golden raisins, English apple, grated carrot and lemon vinegar. (v) Desserts Classic treacle tart with Devonshire clotted cream. Bakewell tart & berry compote. Valrohna chocolate panna cotta and praline cream. English apple & pear fool. English sherry trifle. Fruits skewers. Tiramisu. Canapés from Our canapés are designed for a minimum of ten people. Your Event Manager can assist you with your selection. 6 canapé canapé Additional canapé 3.75 (Per item) Meat Fish Foie gras ballantine, port soaked golden raisin & jelly. Seared Norfolk pigeon, shallot chutney, toasted sourdough. Baby cucumber cup, Thai green chicken rice noodle & coriander. Seared peppered sirloin, fries, hollandaise. Rare breed black pudding and Lingfield sausage bon bon, English apple and tarragon. Ham hock terrine, piccalilli, deep-fried parsley. Seared sesame tuna on a wasabi crust. Smoked mackerel, horseradish beetroot cream cup. Thai marinated tiger prawns with garlic and chilli aioli. Devilled herb crumbed fish cake and smoked mayonnaise. Poached sea trout with compressed cucumber and miso caramel. Mini fish pie with a crispy thyme mash topping. Vegetarian Morel risotto cakes, aged parmesan and balsamic glaze. Smoked aubergine caviar, paprika yoghurt, black sesame crispbread and coriander micro cress. Mini jacket potato, rock salt, sour cream, chive and pineapple. Ragstone goats cheese and beetroot jelly lolly pop. 5

6 Sweet Garlic and herb polenta cake, onion & fig chutney, goats cheese and fig crisp. Spinach scone, whipped Somerset brie and Coxes apple jam. Cherry & almond frangipane tart with clotted cream. English toffee apple lolly pops. Lemon posset shot and blueberry syrup. Mini doughnut filled with fruit jelly. Valrhona chocolate tart and popping candy crunch. Lemon curd meringue pie. Bar table snacks 6.00 Ideal accompaniments to a canapé function, or drinks reception. Please choose four from the list below. (Minimum ten people) Feta stuffed piquillo peppers. Neal s Yard cheese and seed puffs. Chargrilled herbed pitta bread, sun-blushed hummus, extra virgin olive oil and balsamic dip. A selection of pretzels and Pipers crisps. Roasted cocktail nut mix with fried salted corn and broad beans. Pitted rustica olives marinated in chilli & peppers. Hot bites Our hot bites are an ideal alternative, or welcome addition, to traditional served canapés. They can be combined with our snacks and placed on our bar tables to enhance your function. Choose three from the list. (Minimum ten people). South coast plaice goujons with house made ketchup. Smoked haddock arancini. Crispy tempura king prawns with chilli & hoisin dip. Free range lime yoghurt chicken skewers and sesame dip. Lingfield pork sausage and sage balls with English apple and mustard dip. Confit Gressingham duck leg spring rolls and plum sauce. Triple cooked Pont Neuf, béarnaise sauce with smoked rock salt. Fried garlic and herb polenta and red pesto. Fine Dining from Our team can help create a bespoke menus based on the best seasonal ingredients available. Please discuss menus with your Event Manager. Sample options shown below: 2 courses courses courses Starters Hot smoked Scottish salmon, citrus gravadlax, compressed fennel and yuzu crème fraiche. Rabbit & foie gras terrine, pickled baby carrots, pear and candied walnut salad. Smoked ham hock brioche sandwich, black pudding bon bon, apple jelly and piccalilli dressing. Jerusalem artichoke soup, truffle oil and wild mushroom tortellini. (v) Seared tuna nicoise, quails egg, semi dried cherry tomatoes, Kalamata olives and dried, salted broad beans. Main courses Free range chicken, thyme fondant potato, clay baked celeriac, green beans and red wine sauce. Pot roast quail, pearl barley risotto, carrot puree and Madeira jus. Smoked haddock fillet, clam, bacon and sweetcorn chowder buttered kale and a smoked veloute. Venison sausages, celeriac and potato mash with braised red cabbage and juniper cream. Ravioli of butternut squash, chestnuts, sage, seasonal vegetables and parmesan sage foam. Roasted sea bass, lyonnaise potatoes, green beans, fennel and caper butter. 6

7 Desserts H&J ALLERGEN ABBREVIATION KEY Ginger and violet infused crème brulee, sour cherry and walnut shortbread. Dark chocolate tart, salted caramel and vanilla crème fraiche. Vanilla poached and burnt clementine, chocolate orange cake. Mulled wine poached pear with cinnamon chocolate. Cardamom panna cotta, Eccles samosa and pumpkin halva. Cheese Selection of British cheeses from Neal s Yard, served either individually, as a board with oatcakes, celery and quince jelly, or as a sharing plate on the table. Our fine dining menu includes a serving of Fairtrade coffee, classic & herbal teas and hand cut freshly baked bloomer, English butter & a selection of dipping oils. CUSTOMER INFORMATION NOTICE ALLERGENS AND SPECIAL DIETARY REQUIREMENTS Harbour & Jones Ltd is committed to meeting the needs of customers who have food allergies or special dietary restrictions and recognises that many of our customers may also adhere to a vegetarian or vegan diet. Please be advised that our menu items may contain allergens or may have come in contact with items containing allergens. Ingredients may vary due to changes made by suppliers or H&J in product formulation, recipe substitutions, portion size and other factors. These changes may be made without our prior knowledge. If you are allergic to any foods or have any special dietary requirements, please do check with our catering team on site who will be happy to guide you in making a safe food choice. Fish Consumption Guidance: Please be aware that certain species of fish like mackerel, tuna, bluefish, mahi-mahi, bonito, sardines and anchovies can carry the risk of elevated levels of histamine. This may cause symptoms akin to an allergic reaction in certain individuals. Allergen Gluten containing cereals Crustaceans Molluscs Fish Peanuts Lupin Tree Nuts (such as walnut, hazelnut, almond, etc.) Soya Eggs Milk Celery Mustard Sesame Sulphur dioxide Abbreviation GL CR MO FI PN LU TN SOY EG MI CE MU SE SO2 7

Events & Studios. Menus. Autumn/Winter Menu 2015/16

Events & Studios. Menus. Autumn/Winter Menu 2015/16 Events & Studios Autumn/Winter Menu 2015/16 Introducing you to the Autumn and Winter menu brochure, delivered for your enjoyment by Harbour & Jones at London Stock Exchange. We aim to create imaginative