FORMAL DINING MENUS. WC1 Meetings and Events

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WC1 Meetings and Events FORMAL DINING MENUS * These dishes carry a 3.00 supplement. ** These dishes carry a 5.00 supplement. Ethically farmed, sustainable and locally sourced produce is used where possible.

1 WC1 Meetings and Events FORMAL DINING MENUS * These dishes carry a 3.00 supplement. ** These dishes carry a 5.00 supplement. Ethically farmed, sustainable and locally sourced produce is used where possible. When unavailable, named ingredients will be replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. Allergen lists are 1

2 FORMAL DINING MENUS CONTENTS SET MENUS 3 4 FIRST AND SECOND COURSES 5 6 MAIN COURSES 7 8 DESSERTS, CHEESES AND SAVOURIES 9 10 WINE LIST TARIFF 13 ** These dishes carry a 5.50 supplement. 2

FORMAL DINING SET MENUS SET MENUS: LUNCHEONS from 40.00 per cover.

3 FORMAL DINING SET MENUS SET MENUS: LUNCHEONS from per cover. DINNERS from per cover. BANHAM MENU Ewes milk cheese mousse with dried black olives, sweet peppers, beetroot, red onion chutney and toasted focaccia Penny bun mushroom and spinach-stuffed chicken breast, whipped potatoes, provençale-style vegetables, sage-infused red wine jus and toasted pine kernels Apple tart tatin, vanilla ice cream and salted caramel sauce GOWER MENU Duck liver and almond parfait late season berry compote, toasted London loaf and lambs lettuce salad Herb-crusted rump of lamb celeriac and potato terrine, caramelised onions and wilted savoy greens, mint and redcurrant jus Warm sticky date pudding caramel brittle, whisky sabayon and vanilla ice cream MARSHES MENU Organic buffalo mozzarella smoked and confit of late season tomatoes, balsamic caviar and basil purée Pan-seared breast of duck garlic-pressed potatoes, wilted white mustard cabbage, button onions and sweet soy jus Passion fruit and tonka bean tart coconut sorbet and pineapple compote ** These dishes carry a 5.50 supplement. 3

FORMAL DINING SET MENUS 5 SET MENUS: LUNCHEONS from 40.00 per cover.

4 FORMAL DINING SET MENUS 5 SET MENUS: LUNCHEONS from per cover. DINNERS from per cover. FOWEY MENU old buffet lunches Potted gammon chilli-flecked pickled vegetables, mustard dressing and toasted ciabatta Pan-seared fillet of sea bass parsnip-whipped potatoes, micro carrots and lemon beurre blanc que ommoluptas aces endellu ptatur, sandis nem quam, volupta in Warm upside-down fig pudding us molorerit, que voluptamus idi ulparumque vel is crème Normande and chocolate tuille BROGDALE MENU ionshouse-cured and smoked salmon terrine 3 Options infused with brown shrimps and anchovies, m quam, volupta insalad nes imolupta Volupta in nes imolupta dolorempos simus toasted rye and herb os simus molore.shin Mus molore. Mus natus, net qui cus, tet ut Slow-cooked of natus, beef net lightly smoked,fuga. served with roasted garlic potato purée, t ut auditiniet auditiniet fuga. greens and heritage carrots ut eatume volo quissi Chocolate orange tart with orange gel candied pistachios int and chocolate sauce NORFOLK MENU Smoked mackerel mousseline watermelon gel, horseradish cream and chive toasts Pan-roasted breast of guinea fowl bubble and squeak, roasted cherry tomatoes and baby spinach with thyme-infused red wine jus Caramel and white chocolate parfait autumn berry compote and dark chocolate croute FISH VEGETARIAN ut eatume volo Aut eatume volo quissi Tatem eatemque dolup int T int inta 5.50 supplement. p int dolup int ** These dishes carry olum quia laut volum quia Epe aut eatume volo farmed, sustainable and locally sourced produce is used where possible. When unavailable, named ingredients will be replaced with similar products. tatemethically eatemque doluptatem eatemque quissi int T int dolup int 4

A LA CARTE SELECTOR FIRST AND SECOND COURSES 5 THREE COURSE MENUS: LUNCHEONS from 40.00 per cover.

5 A LA CARTE SELECTOR FIRST AND SECOND COURSES 5 THREE COURSE MENUS: LUNCHEONS from per cover. DINNERS from per cover. FISH AND SEAFOOD MEAT old buffet lunches Haddock and smoked salmon fish cake Hot-smoked, hand-pressed rabbit terrine with creamed leeks and bacon peppery leaves, pickled walnut and red onion chutney, with baked sourdough Milk-poached haddock rarebit tart Shaved, rare fillet of beef blistered cherry tomatoes and frisée salad basil leaf salad, capers and red onion salad* Ceviche of salmon que ommoluptas aces endellu ptatur, sandis nem quam, avocado and lemon panna cotta with herb salad* House-smoked chicken volupta in and woodvel blewit us molorerit, voluptamus idi ulparumque is mushroom terrine Seared kingque scallops with apple and wild blackberry chutney, wild mushroom and white truffle purée and black pudding crisp** House-cured wild salmon and toasted London loaf Pork and caper berry terrine ions 3 Options m quam, volupta in nes imolupta os simus molore. Mus natus, net t ut auditiniet fuga. ut eatume volo quissi int Volupta inoak-fired nes imolupta dolorempos simus native wood pigeon breast watercress and marinated cucumber salad molore. Mus natus, net qui cus, tet ut and sloe gin dressing* auditiniet fuga. horseradish and lemon dressing, beetroot ice cream with micro rocket salad* with piccalilli vegetable salad and toasted ciabatta loaf FISH VEGETARIAN ut eatume volo Aut eatume volo quissi Tatem eatemque dolup int T int inta 5.50 supplement. p int dolup int ** These dishes carry olum quia laut volum quia Epe aut eatume volo farmed, sustainable and locally sourced produce is used where possible. When unavailable, named ingredients will be replaced with similar products. tatemethically eatemque doluptatem eatemque quissi int T int dolup int 5

A LA CARTE SELECTOR FIRST AND SECOND COURSES THREE COURSE MENUS: LUNCHEONS from 40.00 per cover.

6 A LA CARTE SELECTOR FIRST AND SECOND COURSES THREE COURSE MENUS: LUNCHEONS from per cover. DINNERS from per cover. VEGETARIAN Roasted butternut squash velouté soured cream and focaccia toast Soft blue cheese terrine with softened leeks and basil, fig compote and toasted focaccia Citrus-marinated char-grilled chicory Cabernet-soaked artichoke hearts and Earl Grey tea gel UK wild mushroom and crisp celery mousse marinated chanterelle purée and crisp toasts PALATE CLEANSERS ADDITIONAL SECOND COURSE OPTIONS Cured and seared river trout dry-cured ham with beetroot and horseradish ice cream Roasted monkfish herb-breaded crust, Sancerre foam and vegetable ribbons* Seared scallops watermelon and oyster mushrooms with truffle emulsion* Sea bass half-poached in milk with brown shrimp velouté Champagne sorbet with garden mint Elderflower and blueberry cleanser Green tea and lemon granita ** These dishes carry a 5.50 supplement. 6

A LA CARTE SELECTOR MAIN COURSES THREE COURSE MENUS: LUNCHEONS from 40.00 per cover.

7 A LA CARTE SELECTOR MAIN COURSES THREE COURSE MENUS: LUNCHEONS from per cover. DINNERS from per cover. MEAT AND POULTRY Slow-cooked fillet of beef with truffled potato purée, wilted chard and Cabernet jus** Hot-smoked (16 hours) short-rib of beef garlic pressed potato, carrot purée, confit onion and port wine jus Roast sirloin of slow-raised beef Garstang Blue potato gratin, broccoli and heritage carrots, horseradish-filled yorkshire pudding with pan jus ** Herb-rolled loin of lamb rosemary fondant potato, navarin of vegetables, red wine-glazed pan juices and lamb wonton** Roast rump of lamb potato and root vegetable rösti, butternut and pistachio timbale, with redcurrant jus * Roast breast of mallard smoked garlic potato purée, carrots, baby spinach and thyme infused jus** Oven-dried tomato and sage-stuffed chicken breast potato rösti and grilled baby marrows, tomato and pancetta jus Roast free-range guinea fowl breast pressed lyonnaise potatoes, provençale-style vegetables with smoked garlic jus Apple cider-glazed, 12 hour-smoked, free-range pork belly creamed potatoes, wilted pak choy, green onion and black rice wine vinegar jus Pan-roasted breasts of wood pigeon lightly smoked under beech wood chips, garlic-pressed potatoes and carrot purée, pan jus and bread sauce** Roast loin of red deer thyme fondant, braised red cabbage, red onion cigarillo and juniper berry jus** Slow-roast haunch of native roe buck parsnip whipped potatoes, dry-cured bacon and greens, Madeira jus and wild basil** ** These dishes carry a 5.50 supplement. 7

A LA CARTE SELECTOR MAIN COURSES 5 THREE COURSE MENUS: LUNCHEONS from 40.00 per cover.

8 A LA CARTE SELECTOR MAIN COURSES 5 THREE COURSE MENUS: LUNCHEONS from per cover. DINNERS from per cover. FISH old buffet lunches Pan-roasted salt-crusted day-boat cod lavender and garlic infused mash, sautés of chanterelles and baby spinach with bourguignon sauce Seared wild salmon que ommoluptas endellu ptatur, sandis nem quam, volupta in garlic-pressed potatoes,aces roasted peppers with tomato and confit onion sauce** us molorerit, que voluptamus idi ulparumque vel is Paupiette of lemon sole with salmon mousse saffron creamed potatoes, grilled baby marrows, lobster infusion and puff pastry fleuron* ionspan-seared sea trout 3 Options m quam, volupta in nes imolupta os simus molore. Mus natus, net t ut auditiniet fuga. ut eatume volo quissi VEGETARIAN int aubergine Roasted smoked Volupta in nes imolupta dolorempos simus molore. Mus natus, net qui cus, tet ut auditiniet fuga. parsley potatoes, chilli-roasted baby marrows with lime and coriander salsa** autumn vegetables and toasted pine kernels Roasted vegetable and tofu empanada spiced tomato sauce and crushed hazelnuts Caramelised red onion and pumpkin tart tartin with onion jus Autumnal vegetable crumble copper pot cheddar melt with onion seeds FISH VEGETARIAN ut eatume volo Aut eatume volo quissi Tatem eatemque dolup int T int inta 5.50 supplement. p int dolup int ** These dishes carry olum quia laut volum quia Epe aut eatume volo farmed, sustainable and locally sourced produce is used where possible. When unavailable, named ingredients will be replaced with similar products. tatemethically eatemque doluptatem eatemque quissi int T int dolup int 8

A LA CARTE SELECTOR DESSERTS, CHEESES & SAVOURIES THREE COURSE MENUS: LUNCHEONS from 40.00 per cover.

9 A LA CARTE SELECTOR DESSERTS, CHEESES & SAVOURIES THREE COURSE MENUS: LUNCHEONS from per cover. DINNERS from per cover. DESSERTS Vanilla and lemon panna cotta apple and blackberry compote, broken meringue and blackberry syrup Chocolate torte brandy-poached orange, crème fraiche and chocolate sauce Sweet gooseberry custard tart glazed and served with cardamom ice cream Sake and orange crème brûlée black pepper shortbread and dark chocolate tuille Autumnal fruit jelly champagne sorbet and peppermint coulis Pear tart tatin vanilla ice cream, chilli and chocolate sauce* BRITISH CHEESES served with breads or savoury, wholemeal and traditional cheese biscuits Simon Jones s Lincolnshire poacher fennel and apple remoulade, dill and aniseed grissini Dewlay s Garstang White cheese fondue baked-in-the-box with Ampleforth apple brandy, served with rosemary-scented dipping brioche* (for 2 to share) Dewlay s Lancashire Tasty cheese with Chorley eccles cakes (DPO) Compton Bassett organic blue Stilton with port relish and seedless grapes Cropwell Bishop organic blue Shropshire cheese apricot chutney, celery sticks and seedless grapes Ruaraidh Stone s Strathdon Blue and Isle of Mull cheddar wholegrain oatcakes, fresh figs and lingonberry relish Hawes Wensleydale Wallace and Gromit cheese and Yorkshire fruit cake Chef s cheeseboard: British farmhouse and artisan cheese selection, vegetable crudités, fruit and chutney (to share) Your favourite British hand-crafted cheese(s) with your chosen accompaniments ** These dishes carry a 5.50 supplement. 9

10 A LA CARTE SELECTOR DESSERTS, CHEESES & SAVOURIES THREE COURSE MENUS: LUNCHEONS from per cover. DINNERS from per cover. SAVOURIES Scotch woodcock on toast (Anchovy and caper savoury in scrambled egg) Trio of Welsh rarebits (Guinness, mustard and blue cheese) Chicken liver and sweet-cure bacon wrap with watercress salad APRÈS DINER Arabica bean filter coffee with sweetmeats or petits fours (Complimentary) Fruit, herbal and black tea infusions are also available on request, as well as other hot beverages Roasted field mushroom with spinach and garlic cream Oyster (large) Rockefeller with spinach, chilli, pernod cream and panko crumbs* Brown shrimp gratinée mace-scented with cayenne and hollandaise on brown toast* ** These dishes carry a 5.50 supplement. 10

RECEPTION HOUSE WINES 2018 HOUSE WHITE WINE ex VAT El Zafiro Blanco, Extremadura, Spain 2016 16.

11 RECEPTION HOUSE WINES 2018 HOUSE WHITE WINE ex VAT El Zafiro Blanco, Extremadura, Spain A fresh and lively white from the far west of Spain that combines the local Eva grape variety with the renowned and supple Chardonnay. HOUSE ROSE WINE Nero d Avola Rosato, Il Paradosso, Sicily `Il Paradosso` Rosato is an alluring Sicilian rosé made from the island`s bold and flavourful local hero, Nero d`avola, with the addition of a little Frappato. This easy-drinking dry rosé is soft, crisp and well-balanced on the palate. HOUSE RED WINE El Zafiro Tinto, Extremadura, Spain From the high Sierras of southwestern Spain this inspired blend combines the cherry and strawberry fruit character of the local Tempranillo with the spice and structure of Shiraz. HOUSE SPARKLING WINE Azzillo Prosecco, Spumante, Extra Dry, Italy NV Prosecco is the fashionable dry sparkling wine produced from Prosecco grapes grown in the hills of Treviso, Veneto region. It is a pale and delicate wine with fine mousse and persistent fine bubbles. Please note: All receptions and are serviced and include complimentary nibbles Drinks only cocktail parties carry a service charge of 6.60 All prices quoted exclude VAT. Key: Suitable for vegetarians Suitable for vegans Gluten free option Contains Nuts 11

OTHER BEVERAGES DRINKS PACKAGES 2018 OTHER BEVERAGES ex VAT Bottled lagers (330ml) 3.85 Canned ales and milk stout (500ml) 4.40 Spirits (25ml) 4.40 Mixers (175-200ml) 1.

12 OTHER BEVERAGES DRINKS PACKAGES 2018 OTHER BEVERAGES ex VAT Bottled lagers (330ml) 3.85 Canned ales and milk stout (500ml) 4.40 Spirits (25ml) 4.40 Mixers ( ml) 1.00 Canned soft drinks (330ml) 1.35 Filtered water (1ltr) 1.20 Pure fruit juices (1ltr) 4.25 DRINKS PACKAGES One hour (or part thereof) of wine, beer and soft drinks Per half hour (or part thereof) thereafter 5.50 One hour (or part thereof) of sparkling wine, beer and soft drinks Per half hour (or part thereof) thereafter 6.60 Please note: All receptions and are serviced and include complimentary nibbles Drinks only cocktail parties carry a service charge of 6.60 All prices quoted exclude VAT. Key: Suitable for vegetarians Suitable for vegans Gluten free option Contains Nuts 12

13 FORMAL DINING TARIFF LUNCHEON AND DINNER PACKAGES AND TARIFF All prices exclude V.A.T. Guests 50+ Guests Lunch Guests DDR buffet upgrade add Guests 50+ Dinner Guests Three course meal (complimentary coffee) Four course meal (complimentary coffee) Guests Three course meal with drinks ¹ Four course meal with drinks ¹ Three course meal with reception and drinks ² Four course meal with reception and drinks ² Three course meal with canapés and drinks ³ Four course meal with canapés and drinks ³ Additional courses First courses Palate cleansers Second courses Main courses Desserts Cheese courses or Savouries Dishes marked with a supplement price (* or **) First courses* Second courses* Main courses** Desserts* Cheese courses or Savouries* Beverages Filtered or mineral water 750ml Pure fruit juices ltr ¹ ½ bottle of house wine and complimentary filtered water ² ¾ bottle of house wine per person plus complimentary beer, soft drinks, juices and filtered water ³ ¾ bottle of house wine and 4 cold canapés per person, plus complimentary beer, soft drinks, juices and filtered water For parties less than 12 persons, please ask about our private dining options. 13

Aromatic sweet cured Highland salmon, fennel and coriander leaf salad, sweet soy and mild chilli dressing

Menu suggestions Starters Fish and seafood Aromatic sweet cured Highland salmon, fennel and coriander leaf salad, sweet soy and mild chilli dressing Faroe Isles Cod, sea trout and tiger prawn terrine,