Historic elegance with a modern twist

Transcription

1 Historic elegance with a modern twist BMA House 1

2 BMA HOUSE Events Menus Thank you for considering BMA House to host your next event. Whatever the occasion, we promise to be by your side every step of the way, ensuring everything is planned and executed to mere perfection. Regardless of the size of your event, we will help you achieve a unique entertaining experience for your guests. We believe there are three core elements to a successful event the venue, the food and the guests. The purpose of this brochure is to introduce our events menus, created by our on-site caterers, Ampersand. We are confident that the team of expert Chefs will impress you with the array of choices presented on the following pages. As the saying goes, the proof of the pudding is in the eating, thus, only the best of locally grown ingredients are chosen for all dishes. Paying attention to the smallest details, we will also help you choose the most suitable service method how about a beautiful breakfast buffet station with plenty of choices for everyone, or delicious bowl food for a networking lunch? We know that all events are different, so we would be delighted to help you create a bespoke menu, which will perfectly compliment your special event. We look forward to welcoming you to BMA House very soon and making your dream event come true. Sarah Bright Head of Events, BMA House Richard Hope General Manager, Ampersand Catering Key: (V) - Vegetarian Vegan options are available on request. Street food stalls have vegetarian options. We are unable to guarantee an allergen-free environment. Whatever your requirements our experienced event planners are here to help and guide you. 2 BMA House BMA House 3

3 We are Unforgettable food experiences, delivered with LOVE UNDERSTANDING Ampersand, part of Ch&Co Group, offers bespoke catering and impeccable service across a diverse range of esteemed British establishments and day visitor attractions, such as the Historic Royal Palaces, The Law Society, ZSL London Zoo and more. Being entirely client-focused, Ampersand both merges catering into customer settings and also manages and designs entirely new locations. Ampersand aims to deliver customised menus, which offer a distinctive and diverse range that promises to appeal to everyone, whilst keeping to Our Kitchen Promise of creating dishes that are good for your health and wellbeing. Ampersand is aligned behind one common thread that has been a critical part to our business success. Our proposition of LOVE & UNDERSTANDING has been a key component in our business and one which acts as a promise to our clients, a statement of intent to our customers, a way of working for our teams and a definition of our culture. It is a statement that covers all aspects of our business, from top to bottom and back again. We feel it is important to articulate how Ampersand has, through LOVE & UNDERSTANDING, delivered transformational change for our clients and customers. How visitor numbers have increased, how new and exciting menus have been delivered, how team members have been encouraged and supported to achieve great things, how sales have increased and how customers have been truly inspired. There is undoubtedly a passion for hospitality and a culture of mutual support and empowerment which is why we LOVE what we do and strive to be the best. The exceptional talent within our business is channeled in a way that delivers commercial benefit to our clients and genuine growth in their businesses. This is an UNDERSTANDING that forms the basics of our approach. 4 BMA House BMA House 5

4 Refreshments & treats Tea and coffee Fairtrade filtered coffee and speciality teas 2.60 with a selection of hand crafted biscuits 3.40 with a selection of hand baked cookies 3.65 with a selection of our Chef s traybakes 4.95 with a selection of miniature Danish pastries 5.30 Beverages Bottled filtered water still and sparkling (750 ml) 2.50 Freshly squeezed juice orange, apple, grapefruit (1 litre) 6.20 Freshly made cloudy lemonade (1litre) 6.95 Fruit juice orange, cranberry, apple, pineapple, grapefruit 4.50 Pastry selection Mini Danish pastries 3.50 Healthier cake options 3.50 Chef s cake selection - Choose two from the following: Super flapjacks Low-sugar beetroot brownies Gluten and dairy-free lemon chiffon cake Sugar-free fruit cake Carrot cake with yoghurt frosting Sugar-free banana cake Orange and polenta cake Indulgent cake options 3.50 Chef s cake selection - Choose two from the following: Dark chocolate and pecan brownie Salted caramel éclair Battenberg Carrot cake with cream cheese frosting Coffee and walnut cake Seasonal macarons Afternoon treats Cream tea 6.00 Freshly baked vanilla scones with Cornish clotted cream and Tiptree jams. Fairtrade filtered coffee and speciality teas. Optional extras Freshly-cut seasonal fruit platter 2.90 Nuts and seed shots 3.00 Mints (per bowl) BMA House BMA House 7

5 Breakfast Warm filled brioche buns 5.00 Choose two from the following list (two per person) Vegetarian option available Soft buttery brioche style rolls filled with: Smoked cured bacon and tomato ketchup Cumberland sausage patty and HP sauce Free-range egg and watercress (V) Please ensure vegetarian option is chosen Danish selection 5.30 Freshly baked mini artisan pastry selection Freshly brewed Fairtrade coffee/breakfast and speciality teas Freshly squeezed orange juice Granola and yoghurt interactive bar Create your own healthy breakfast Freshly ground Fairtrade coffee Breakfast tea, pure green tea and speciality teas Granola bar Fat-free Greek yoghurt and fruit yoghurts Selection of seasonal fruit compotes, purées and fresh fruit Toasted seeds, granolas and mixed roasted nuts Selection of seasonal smoothies Selection of fruit and vegetable juices Continental breakfast Freshly brewed Fairtrade coffee/breakfast and speciality teas Freshly baked mini artisan pastry selection Freshly baked croissants filled with: Wiltshire ham and Keen s cheddar Roasted tomato and Keen s cheddar (V) Individual fresh fruit pots Seasonal juice of the month Working breakfast Freshly ground Fairtrade coffee/breakfast and speciality teas Soft buttery brioche style rolls filled with: Grilled smoked back bacon Roasted Cumberland sausages Field mushrooms and scrambled eggs (V) Selection of fruit granolas with low-fat Greek yoghurt and London honey Seasonal juice of the month The British breakfast Suitable for eight or more guests or buffet style breakfast Freshly brewed Fairtrade coffee/breakfast and speciality teas Grilled smoked back bacon, roasted Cumberland sausage (vegetarian sausages available) Grilled tomato, free-range scrambled eggs Sautéed thyme-infused mushrooms (V) Sourdough toast, butter and marmalade Seasonal juice of the month 8 BMA House BMA House 9

6 Breakfast Why not add any of the following options: London honey or berry compote, Cornish yoghurt with granola topping 1.95 Seasonal smoothie of the month 2.20 Fresh fruit platter 2.90 Mini ham and Gruyère cheese croissant 3.50 Porridge served with dried fruits, nuts and honey 4.00 Brioche bun with maple cured bacon and tomato ketchup 5.00 Brioche bun with Cumberland sausage patty and HP sauce 5.00 French toast with glazed strawberries and Cornish yoghurt 5.95 Open toasted New York style bagel with chive cream cheese and London smoked salmon 6.95 Should you wish to have table service please add 2.50 per person Morning Break 7.00 Freshly brewed Fairtrade coffee/breakfast and speciality teas Our morning biscuit selection Sliced seasonal fresh fruit 10 BMA House BMA House 11

7 Working lunch Sandwich lunch Suitable for up to 75 guests (sample menu) A selection of meat, fish, cheese and vegetarian fillings served on artisan breads, rolls and wraps (one and a half rounds per person) Traditional egg mayonnaise and mustard cress (V) Ham and English mustard Chicken Caesar Barbers cheddar and sweet pickle (V) Line-caught tuna and spring onion mayo Roast peppers, tomato and hummus (V) Hand cooked sea salt crisps Fruit bowl Gluten free bread available on request Working lunch Suitable for up to 75 guests A selection of meat, fish, cheese and vegetarian fillings served on artisan breads, rolls and wraps (one round per person) Hand cooked sea salt crisps Vegetarian savoury item of the day Individual fruit pots Orange and polenta cake Gluten free bread available on request Deli style working lunch Suitable for up to 75 guests A selection of meat, fish, cheese and vegetarian fillings served on artisan breads, rolls and wraps (one round per person) Hand cooked sea salt crisps Salmon and dill fishcake with mustard and chive dip Seasonal fresh fruit skewers Orange and polenta cake Beetroot chocolate brownie Gluten free bread available on request 12 BMA House BMA House 13

8 Working lunch Healthy lunch Suitable for up to 75 guests Includes one serving of freshly ground Fairtrade filtered coffee and speciality teas Granary bread to include Butternut squash, rocket and sundried tomatoes (V) Avocado, mixed leaves and hummus (V) Feta cheese, baby spinach and roasted peppers (V) Mozzarella, cherry tomatoes and basil pesto (V) Vegetable crisps Carrot, parsnips and beetroot Please choose one of each of the following: Salad Beetroot and butternut squash (V) Cherry tomatoes, feta cheese and peppers (V) Pear, red chard, red onion and Gruyère (V) Protein Chicken and vegetable skewers Honey glazed salmon skewers with sesame seeds Smoothie shot glass Raspberry Blackberry and apple Soft drink Seasonal fizz Pomegranate and lemon Strawberry Peach and mint Apple and pear 14 BMA House BMA House 15

9 Working lunch Lower carb working lunch Suitable for up to 75 guests A selection of meat, fish, vegetarian and cheese fillings served in rolls, artisan breads and wraps (two per person) plus one seasonal salad in a glass per person A selection of whole fruit Freshly made cranberry and mixed nut granola bar Gluten free bread available on request Choose two from the list below Vegetarian salads Panzanella Heritage tomatoes, English cucumbers, torn basil, sourdough croutes, mixed peppers and olives Beetroot Fenland beetroot, Cox s Orange Pippin apples, Greek yoghurt and mixed herbs English goats cheese Crumbled English goats cheese, pear, toasted hazelnuts and chicory Meat salads Smoked chicken Oak smoked chicken, yellow tomatoes, mango and tarragon dressing Ham hock Slow braised ham hock, new potatoes, soft boiled egg and parsley Vietnamese beef Stir-fried beef strips with glass noodles, bok choy, carrots, coriander, chilli and root ginger Fish salads Hot smoked salmon Kiln roasted salmon fillet, lemon infused baby potatoes, caper and mustard dressing Tuna Niçoise Yellowfin tuna loin, tomatoes, Kalamata olives, basil and green beans Prawn cocktail Cold water prawns, spiced tomato mayonnaise, baby gem, lemon and dill 16 BMA House BMA House 17

10 Finger buffet Finger buffet Please select six finger buffet items from the menu below Meat Spiced lamb kofta with minted yoghurt Beef satay, toasted peanuts and chilli Glazed Suffolk pork and leek cocktail sausages with honey and mustard Thai chicken skewer with coriander Smoked duck, remoulade and rocket rolls Coronation chicken on pumpernickel Fish Hot smoked salmon wrapped in cucumber Atlantic cod and dill fishcakes with mustard and chive dip London cure smoked salmon and lemon cream cheese bagel Peppered mackerel, lemon crème fraîche and chives Sesame prawn toasts with soy and coriander Yellowfin tuna, tapenade with basil cress Vegetarian Mature cheddar cheese and leek beignets Rice paper rolls with Vietnamese dressing Tomato, feta and black olive skewers Brighton blue cheese and onion arancini Creamed goats cheese, basil and black olives Vegetable spring rolls with sweet chilli dip 18 BMA House BMA House 19

11 Fork buffet Hot fork buffet menus Suitable for more than 25 guests One meat or one fish and one vegetarian main, two sides/salads and one dessert Two meat or fish and one vegetarian main, two sides/salads and one dessert Additional main course and side/salad 5.00 Additional dessert 3.00 Main course items Meat Lancashire hot pot and potato galette Pressed land roasted lamb shoulder, smoked aubergine purée, tzatziki and pitta bread Tikka marinated chicken supreme, herbed rice and minted yoghurt Roasted corn fed chicken supreme, olive oil piperade, confit tomatoes and fennel Slow cooked Hereford beef cheek, creamed potato, orange and thyme poached carrots Traditional lasagne, spinach pasta, mozzarella glaze and garlic dough balls Pork and leek sausages, buttered potatoes with onion gravy Fish Farmed salmon and dill fishcake, creamed leeks, confit fennel and snipped chives Traditional fish pie topped with grain mustard mash and buttered peas Grilled haddock fillet with coriander crust, warm Asian slaw with soy, lime and sesame dressing Pan fried Atlantic cod fillet, braised butter beans, chorizo and parsley Thai fish curry and chickpea doughnuts Vegetarian Wild mushroom, spinach and parmesan polenta cake, red pesto and kale Poached and fried gnocchi, vine tomato and basil sauce, aged parmesan and pesto Fenland beetroot, sweet potato and English goats cheese gratin Orzo pasta risotto, roasted peppers and red chard leaf Sides/salads Steamed green vegetables with herb butter (V) Roasted root vegetables with London bee honey (V) Thyme roasted parmentier potatoes (V) Minted new potatoes (V) Braised red cabbage with aromatics (V) Papadums, naan and chutney selection (V) Garlic infused flatbread (V) Desserts Chocolate tart, crème fraîche and white chocolate pencil Lemon meringue pie with raspberry coulis Tonka bean panna cotta with champagne poached fruits Cherry Bakewell with minted clotted cream Apple, pear and raisin crumble with Cornish cream Seasonal fresh fruit salad British cheese platter with biscuits and grapes 6.95 For a seated buffet please add 2.50 per person 20 BMA House BMA House 21

12 Fork buffet Cold fork buffet menus Suitable for more than 25 guests One meat or fish and one vegetarian main, two sides/salads and one dessert Two meat or fish and one vegetarian main, two sides/salads and one dessert Additional main course and side 5.00 Additional dessert 3.00 Main course items Meat Chilli Thai beef salad, crispy onions and lime soya dressing Char-grilled chicken with sauce bois boudran Confit Gressingham duck, poached pear, watercress and mouli Cured Trealy farm meats with chutney and crusty bread Fish Yellowfin tuna Niçoise with a soft boiled egg and vine tomato dressing Hot smoked salmon, new potatoes and buttered runner beans Smoked mackerel rillettes with candy beetroot relish Thai marinated tiger prawns with chunky mango salsa Vegetarian Panzanella salad with cucumber and baby mozzarella Charred peppers, artichoke, courgette and aubergine bruschetta Feta cheese and sun-blushed tomato tart with basil custard Poached pear, blue cheese and chicory salad with walnut dressing Sides/salads Focaccia and ciabatta bread (V) Garlic infused flat bread (V) Quinoa super salad, broccoli, green beans, edamame with soy dressing (V) Heritage tomatoes, smoked mozzarella and basil cress (V) Shaved fennel and cucumber salad, onion seed and lemon dressing (V) Norfolk carrot, celeriac and onion slaw with baby spinach leaves (V) Roasted beetroot, beetroot hummus, toasted pitta bread and pine kernels (V) Roasted chickpeas, preserved lemon and coriander salad (V) BMA house salad with honey mustard dressing (V) Papadums, naan and chutney selection (V) Desserts Chocolate tart, crème fraîche and white chocolate pencil Lemon meringue pie with raspberry coulis Tonka bean panna cotta with champagne poached fruits Cherry Bakewell with minted clotted cream Apple, pear and raisin crumble with Cornish cream Seasonal fresh fruit salad British cheese platter with biscuits and grapes 6.95 For a seated buffet please add 2.50 per person 22 BMA House BMA House 23

13 Superfood buffet Our Chefs will create energy releasing foods to help your guests feel alert through the afternoon, combatting the post-lunch dip. Choose your protein, add your sides and dressing and the Chef will create your individual dish. One meat or fish protein and one vegetarian protein, two sides/salads and one dessert Two meat or fish proteins and one vegetarian protein, two sides/salads and one dessert Additional protein and side 5.00 Additional dessert 3.00 Proteins Seared breast of Red Tractor chicken Poached Scottish salmon fillet Marinated tofu with chilli and coriander (V) Sides Watermelon, roasted pine nuts, feta and wild rocket (V) Slow roasted vine tomatoes, spinach and edamame bean salad (V) Mixed grilled vegetable salad with olive oil and herbs (V) Grilled broccoli, brazil nuts, russet apple, sweet potato and goji berry (V) Quinoa, mango and chilli (V) A selection of dressings and toppers Bread Low GI multigrain bread Desserts Mango, ginger and Greek yoghurt cheesecake Flapjack mille-feuilles with blackberries and apples Cranberry cranachan Seasonal fresh fruit skewers 24 BMA House BMA House 25

14 Lunch bowl food Lunch bowl food (please choose three bowls) Additional bowls 6.00 Suitable for more than 20 guests Hot selection Smoked duck salad, watercress and spiced plum noodle salad Chicken tikka, lemon rice and mango yoghurt Sweet and sour prawns, bok choy and toasted sesame seeds Scottish flaked salmon, Niçoise salad, poached quail egg with tomato vinaigrette Wild mushroom Stroganoff with herbed quinoa (V) Tempura vegetables with soy, lime and wasabi mayonnaise (V) Cold selection Chicken Caesar salad, sourdough croutons and a soft egg Rare roast beef, pickled mushrooms, truffle and horseradish Seared smoked mackerel, Norfolk carrots, beetroot and celeriac salad Tuna carpaccio Niçoise Panzanella salad with sourdough croutons (V) Grilled polenta, piperade vegetables, creamed goats cheese and basil (V) Desserts Blackberry Eton mess topped with roasted chestnuts Lemon posset with rhubarb compote Seasonal fruits with passion fruit curd Poached pear, chocolate mousse and hazelnuts 26 BMA House BMA House 27

15 Delegate catering Sandwich lunch menu Suitable for up to 75 guests Speciality teas, Fairtrade filtered coffee and biscuits on arrival Mid-morning speciality teas, Fairtrade filtered coffee, biscuits and whole fruits See sandwich lunch on page 13 Mid-afternoon speciality teas, Fairtrade filtered coffee and biscuits Still and sparkling bottled water refreshed throughout the day Working lunch menu Suitable for up to 75 guests Speciality teas, Fairtrade filtered coffee and mini Danish pastries on arrival Mid-morning speciality teas, Fairtrade filtered coffee, biscuits and whole fruits See working lunch on page 13 Mid-afternoon speciality teas, Fairtrade filtered coffee and freshly baked cookies Still and sparkling bottled water refreshed throughout the day Hot fork buffet menu Suitable for more than 25 guests Speciality teas, Fairtrade filtered coffee and mini Danish pastries on arrival Mid-morning speciality teas, Fairtrade filtered coffee, biscuits and whole fruits Hot fork buffet (one meat main, one fish main, one vegetarian option, two sides and one dessert - See menu on page 31) Mid-afternoon speciality teas, Fairtrade filtered coffee and traybakes Still and sparkling bottled water refreshed throughout the day 28 BMA House BMA House 29

16 Delegate catering Hot fork buffet items Meat Lancashire hot pot and potato galette Pressed land roasted lamb shoulder, smoked aubergine purée, tzatziki and pitta bread Tikka marinated chicken supreme, herbed rice and minted yoghurt Roasted corn fed chicken supreme, olive oil piperade, confit tomatoes and fennel Slow cooked Hereford beef cheek, creamed potato, orange and thyme poached carrots Traditional lasagne, spinach pasta, mozzarella glaze and garlic dough balls Pork and leek sausages, buttered potatoes with onion gravy Fish Farmed salmon and dill fishcake, creamed leeks, confit fennel and snipped chives Traditional fish pie topped with grain mustard mash and buttered peas Grilled haddock fillet with coriander crust, warm Asian slaw with soy, lime and sesame dressing Pan fried Atlantic cod fillet, braised butter beans, chorizo and parsley Thai fish curry and chickpea doughnuts Vegetarian Wild mushroom, spinach and parmesan polenta cake, red pesto and kale Poached and fried gnocchi, vine tomato and basil sauce, aged parmesan and pesto Fenland beetroot, sweet potato and English goats cheese gratin Orzo pasta risotto, roasted peppers and red chard leaf Sides/salads Steamed green vegetables with herb butter (V) Roasted root vegetables with London bee honey (V) Thyme roasted parmentier potatoes (V) Minted new potatoes (V) Braised red cabbage with aromatics (V) Papadums, naan and chutney selection (V) Garlic infused flatbread (V) Desserts Chocolate tart, crème fraîche and white chocolate pencil Lemon meringue pie with raspberry coulis Tonka bean panna cotta with champagne poached fruits Cherry Bakewell with minted clotted cream Apple, pear and raisin crumble with Cornish cream Seasonal fresh fruit salad British cheese platter with biscuits and grapes 6.95 For a seated buffet please add 2.50 per person 30 BMA House BMA House 31

17 Afternoon tea Afternoon tea Additional items 3.95 Please choose four sandwiches, two scones and three cakes from the menu below Sandwiches Smoked salmon, lemon and chive cream cheese Coronation chicken Honey roast ham with English mustard Free range egg, mayonnaise and cress (V) Cucumber and mint (V) Turkey and cranberry Roasted pepper and mozzarella (V) Scones All scones are filled with Cornish clotted cream and strawberry jam Orange scones Rose water scones Classic fruit scones Buttermilk scones Cakes and pastries All cakes are individual and freshly baked Battenberg Macarons (please choose one flavour: raspberry, chocolate, coffee, rose water, pistachio or white chocolate and coconut) Mandarin cannelés Chocolate and raspberry marquise Opéra gâteau Mini pavlova Lemon meringue pie Coffee éclair Strawberry tart Freshly brewed Fairtrade coffee/breakfast and speciality teas 32 BMA House BMA House 33

18 Post conference packages Drinks and nibbles Two glasses of house wine, beer, fruit juice and filtered water Nuts, crisps and olives Goats cheese, cracked black pepper and thyme shortbread Parmesan bites Suitable for 30-minute post conference reception Drinks and snacks Two glasses of house wine, beer, fruit juice and filtered water Nuts, crisps and olives Glazed mini Cumberland sausages with honey, mustard and onion seed Wild mushroom and stilton wonton Smoked salmon pâté blini with confit lemon Suitable for one-hour post conference reception Bar nibbles Platters Meat platter - serves ten British cheese platter - serves ten Nibbles 5.50 Please select three from the list below Vegetable crisps Kettle chips Marinated olives, artichokes and gherkins Cheese straws Anchovy straws Salted peanuts Smoked almonds Sun-blushed tomatoes, baby mozzarella and basil Dried fruits Yoghurt raisins 34 BMA House BMA House 35

19 Canapés package Canapés package Suitable for more than 20 guests A glass of house wine, beer or soft drink and choice of four set canapés Choose one from our set canapé selection below Menu 1 Organic hot dog with mustard mayo and crispy onion Ham, egg and chips with mustard mayo Gin and tonic cured salmon with a lemon and lime crust Tunworth cheese and charcoal fondue with a chive crust (V) Menu 2 Southdown lamb burger, Stilton cheese and tomato ketchup Rolled chicken terrine with crispy skin and Madeira jelly Kiln smoked haddock, Welsh rarebit and melba toast Mac n cheese beignet with parmesan fondue (V) Menu 3 Hereford beef Wellington, mushroom pancakes and tarragon hollandaise Prawn cocktail, spiced tomato mayonnaise and herb salad Stuffed cherry tomatoes with Cornish crab mayonnaise Grilled polenta with aubergine caviar and crispy leek (V) Menu 4 Crispy duck, cucumber, spring onion and plum sauce Tuna Niçoise with a soft poached quail egg Tunworth cheese and charcoal fondue with a chive crust (V) Cauliflower bhaji, toasted garlic naan and lime pickle (V) 36 BMA House BMA House 37

20 Canapés Six canapés Eight canapés Ten canapés Pre-dinner canapés (three items) 9.00 Suitable for more than 20 guests Meat Southdown lamb burger, Stilton cheese and tomato ketchup Organic hot dog with mustard mayo and crispy onions Hereford beef Wellington, mushroom pancakes and tarragon hollandaise Rolled chicken terrine with crispy skin and Madeira jelly Ham, egg and chips with mustard mayo Chicken tikka, mango salad and minted yoghurt Spiced lamb Scotch egg with tamarind dressing Crispy duck, cucumber with spring onion plum sauce Fish and shellfish London cured smoked salmon and lemon cream cheese blini Kiln smoked haddock, Welsh rarebit and melba toast Tuna Niçoise with a soft poached quail egg Gin and tonic cured salmon with lemon and lime crust Prawn cocktail, spiced tomato mayonnaise and herb salad Stuffed cherry tomatoes with Cornish crab mayonnaise Scallop wonton with lime soya dip Lobster, courgette and garlic cannelloni with lobster bisque scented crème fraîche Vegetarian English goats cheese, salt baked beetroot and spinach cone Leek and potato Scotch egg with chive crème fraîche Wild mushroom consommé and tarragon gnocchi (Vegan) Grilled polenta with aubergine caviar and crispy leek Mac n cheese beignet with parmesan fondue Free range eggs Florentine Tunworth cheese and charcoal fondue with chive crust Cauliflower bhaji, toasted garlic naan and lime pickles (Vegan) Desserts Passion fruit meringue pie Lemon posset with blueberry compote Marmalade brioche bread and butter pudding Dark chocolate brownie with Baileys cream 38 BMA House BMA House 39

21 Evening bowl food Three bowls Four bowls Five bowls Additional bowls 6.00 Suitable for more than 20 guests Hot selection Smoked duck Scotch egg, peach purée, curry sauce and sweet potato crisps Freshly made sausage and mash, crispy shallots with mustard gravy Braised Jacobs Ladder, truffled potatoes with red wine sauce Chicken tandoori, lemon rice and mango yoghurt Cornish cod fishcake, mushy peas beignet with caper mayo Thai prawn and aubergine curry, coconut rice and coriander salad Seared sea trout, seaweed, Bedfordshire beetroot risotto and chive salad Scottish salmon pave, Niçoise salad, poached quail egg with tomato vinaigrette Risotto ai funghi, crispy egg and shaved truffle (V) Grilled polenta, tempura vegetables and crispy goats cheese (Vegan) Cold selection Chicken Caesar salad, sourdough croutons and a crispy egg Crispy Thai beef salad, roasted peanuts, mint and Thai basil Kiln smoked haddock, capers, beetroot and celeriac salad Tuna carpaccio, truffle mushrooms and English parmesan Poached Bedfordshire beetroot, Cornish yoghurt, pear and herb salad (V) Panzanella salad with sourdough croutons (Vegan) Desserts Blackberry Eton mess topped with roasted chestnuts Lemon posset with rhubarb compote Sticky toffee pudding with clotted cream Poached pear with blue cheese and walnut praline 40 BMA House BMA House 41

22 Street food stations Street food stations Suitable for more than 75 guests Choose three of the below food stations including one dessert Dawat - A taste of India Embrace the Indian dining culture, with an authentic Indian feast that adds amazing colours, flavours and vibrancy to any event. Main items Whole tandoori chicken tikka masala, laccha onions with tikka gravy Herb grated potatoes stuffed with tawa vegetable masala served in a pan (V) Side dish Red kidney beans cooked in spices (V) Cumin rice (V) Salads Aloo anar salad with yoghurt (V) Carrot koshimbir with peanuts (V) Cucumber, radish and shallot chilli salad (V) A selection of Indian breads Aloo paratha (V), garlic naan (V) and plain naan (V) Taste of the Deep South - American Looking for a modern twist to an all-time classic? Here s our re-invention of the American favourites. Mains Buttermilk-fried chicken with ranch dressing and baby gem lettuce wrap Fried mac n cheese with crispy onions and toasted crumbs (V) Side dish Boston style baked beans (V) Roasted corn with chilli butter (V) Salads Classic cobb salad with chicken, bacon and hens egg Waldorf salad, toasted pecans, celery leaf and blue cheese dressing (V) Sweet potato salad with honey and mustard dressing (V) Bread Corn bread 42 BMA House BMA House 43

23 Street food stations A taste of Mexicana Hola, cómo estas? Take a culinary tour of Mexico with this incredible street food station. Mains Pulled chipotle pork tacos with avocado and tomato salsa Smoky black bean and butternut squash quesadillas (V) Side dish Re-fried beans with fresh green chilli and cheese (V) Green rice (V) Salads Mexican slaw with flaked chilli and lime mayonnaise (V) Roasted sweetcorn, coriander and avocado salad (V) Five bean, feta and chilli salad with fresh coriander (V) Taste of the Middle East - Shawarma station Let your taste buds travel all the way to the Middle East with the most appetising traditional delicacies. Mains Chicken or beef Shawarma wrap with red cabbage, tzatziki, cucumber and tomatoes Falafels with red cabbage, hummus and beetroot sauce (V) Side dish Aromatic spiced cous cous with apricots, parsley and coriander (V) Batata Harra (potatoes with onions and spices) (V) Salads Bulgar wheat and quinoa tabbouleh salad (V) Fattoush salad with crispy pitta bread and pomegranate seeds (V) Roasted chickpeas and yoghurt salad with sumac (V) Bread Toasted Khobez Seasonal market table Reflecting the tastes of the season, this station will offer the finest of fresh and seasonal ingredients. Pure and simple delight. A selection of fine seasonal produce from our suppliers A selection of artisan breads from our local bakery Main items Hand-carved London cure smoked salmon with herb blinis Poached Red Tractor chicken supreme with celeriac and chive slaw Salads Mexican slaw with flaked chilli and lime mayonnaise (V) Toasted sweetcorn, coriander and avocado salad (V) Roasted baby potatoes with rosemary nut butter (V) Cracked wheat with roasted leeks and feta cheese (V) A selection of fine cheeses, served with chutneys and breads Dessert station A selection of seasonal desserts freshly made by our in-house pastry Chef Blackberry Eton mess with toasted marshmallow built by the Chef Profiteroles filled with salted caramel, raspberry cream or classic vanilla cream Olive oil cake with lemon sugar Pumpkin and nutmeg tart with ginger Chantilly cream Treacle tart, white chocolate and lime cream 44 BMA House BMA House 45

24 Lunch & dinner Lunch and dinner Suitable for more than 20 guests Please choose one starter, main course and dessert option for your guests; vegetarian alternatives should be chosen for starter and main course Starters Pressed terrine of corn fed chicken, wild mushrooms, celeriac and herb salad Marinated Southdown lamb belly, spiced lamb Scotch egg, minted yoghurt, Worcester marrow purée, aged parmesan and salad of pea shoots Coarse pork pâté, Madeira jelly, green tomato ketchup, pickled mushrooms with cucumber dressing Cornish crab mayonnaise, marinated squid, compressed cucumber, fennel shard with squid ink dressing Trio of London oak smoked salmon - with burnt lemon and shrimp dressing, pan seared with mustard chive crust, gin and tonic salmon with spicy tartare Sesame seared tuna loin, avocado purée, shaved vegetables, seaweed salad with spiced dressing Carpaccio of Bedfordshire beetroot, Granny Smith apples, marinated goats cheese, candied beetroot with black mustard dressing (V) Wild mushroom jelly, artichoke and Kent cauliflower salad, radishes, confit egg yolk, shaved celeriac with truffle dressing (V) Tomato tart tatin, heirloom tartare, basil jelly, roasted red peppers with fondue (V) Leek and potato ballotine, Kent cauliflower purée, charred baby onions, straw sweet potatoes with leek vinaigrette (V) Mains Pan-fried Gressingham duck breast, confit duck sandwich, purée aux cèpes, poached Norfolk carrots with redcurrant jus Roast rump of Southdown lamb, sweet potato and lamb shoulder rosti with black olive crust, garlic beans and basil jus Breast of corn fed chicken, lemon thyme stuffed leg, potato mousseline, shaved courgette and mustard café au lait Seared Hereford beef fillet, salt beef beignet, braised Lincolnshire red cabbage, Suffolk parsnips and orange scented jus ( 3.00 supplement) Roasted Cornish hake fillet, courgette and aubergine fricassée, confit tomato and red pepper nage Seared sea trout, Bedfordshire beetroot crust, poached candied beetroot, purple potatoes with vanilla reduction Kent cauliflower, celeriac and potato rosti, Welsh rarebit, baby onions, black mushroom and leek cappuccino (V) Open ravioli of butternut squash, crispy artichokes, red wine salsify with burnt sage butter (V) Wild mushroom and quail egg tart, polenta Pont Neuf, watercress jelly with truffle hollandaise (V) Desserts Dark chocolate tart, roasted figs and pistachios with brown butter crumbs Trio of Fairtrade coffee (coffee sponge, coffee jelly with milk foam, mocha panna cotta) with mascarpone sorbet Lemon cheesecake with white chocolate and raspberries Treacle sponge, prune purée, tonka bean cream with orange syrup Poached pear, almond and polenta crumble with cocoa nib sauce A selection of three small seasonal desserts created by our in-house pastry Chef presented as a buffet station for you to help yourself. Coffee and chocolates 46 BMA House BMA House 47

25 Lunch & dinner Cheese course 6.95 A selection of English cheeses with artisan crackers and quince jelly Lunch/Dinner drinks package For reception two glasses of sparkling wine and sparkling elderflower For dinner half a bottle of house wine and half a bottle of filtered water 48 BMA House BMA House 49

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