C A T E R I N G M E N U

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Martin West
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1 CATERING MENU 2018

2 CONTENTS 2 Refreshments 4 Breakfast 6 Business Lunch and Sharing Platters 8 Fork Buffets 12 Bowl Food 14 Canapés 16 Canapés and Bowl Food Combinations 18 Lunch and Dinner 24 Additional Information Welcome to our new menu for 2018; where we ve done the hard work so you don t have to! Simply pick from our carefully composed menus designed to suit most budgets and tastes, or contact us to create a bespoke menu. As an independent venue, we have the freedom to purchase from specialist suppliers on a daily basis. We pride ourselves on our approach to sustainability, accessibility and corporate social responsibility (CSR) take a look at our website for further information. Don t forget you can also interact with our chef, wine expert and the rest of the team on our blog: KEY (DF) Free from dairy containing ingredients (GF) Free from gluten containing ingredients (V) Vegetarian dishes (Vg) Vegan dishes 2 1

Refreshments A selection of refreshments and snacks available throughout the day BEVERAGES A selection of Fair Trade teas, herbal infusions and filter coffee 2.

3 Refreshments A selection of refreshments and snacks available throughout the day BEVERAGES A selection of Fair Trade teas, herbal infusions and filter coffee 2.65 A selection of Fair Trade teas, herbal infusions and filter coffee with an assortment of biscuits (V) 3.75 Orange, apple or cranberry juice, 1 litre (Other juices are available on request) 3.50 Still or sparkling water, 750 ml bottles 2.75 Soft drinks assorted 330 ml cans 1.65 Individual bottled fresh fruit smoothies 2.10 Freshly squeezed orange juice, 1 litre 7.85 Freshly made lemonade, 1 litre 5.20 Iced tea with lemon, 1 litre 2.25 ACCOMPANIMENTS (Price per item) Muffin selection (V) 1.50 Cake selection (V) 1.50 Freshly baked scones with clotted cream and strawberry jam (V) 1.65 Cookie selection (V) 1.50 A whole piece of fruit (DF, GF, V, Vg) 1.00 SNACK BOWLS 1.00 per person Salted, sweet and spicy nut selection (DF, GF, V, Vg) A bowl of potato crisps (DF, GF, V, Vg) A bowl of vegetable crisps (DF, GF, V, Vg) Tempura seaweed crackers (DF, V, Vg) Risotto chilli crackers (DF, V, Vg) Selection of olives (DF, GF, V, Vg) AFTERNOON TEA Finger sandwiches of coronation chicken, egg & cress and smoked salmon served with pastries and scones, clotted cream, strawberry jam and a selection of tea & coffee Afternoon Tea 2 3

Breakfast Available as a self-service buffet until 10:30 BREAKFAST BEVERAGES A selection of Fair Trade teas, herbal infusions and filter coffee 2.65 Orange, apple or cranberry juice 3.

4 Breakfast Available as a self-service buffet until 10:30 BREAKFAST BEVERAGES A selection of Fair Trade teas, herbal infusions and filter coffee 2.65 Orange, apple or cranberry juice 3.50 (1 litre other juices are available on request) Still or sparkling water, 750 ml bottles 2.75 ENGLISH BREAKFAST per person Scrambled eggs, Cumberland sausages, smoked back bacon, hash brown, grilled tomato, baked beans, sautéed mushrooms, thick toasted bread and a selection of tea and coffee (Price includes plated table or buffet service) HOT DISHES 2.40 Grilled smoked bacon in a soft roll Cumberland sausage in a soft roll Herb omelette in a soft roll (V) Roasted field mushroom in a vegan roll (DF, V, Vg) (All the soft rolls are served with Heinz tomato ketchup and HP sauce) Baked croissants filled with cheese and ham Vegetarian breakfast quiche with tomato, mushroom and cheese (GF, V) Crushed avocado with toasted sourdough (V) COLD DISHES 2.40 Smoked salmon bagel with dill cream cheese Croissants served with butter, strawberry jam and Nutella (V) Fruit skewers with Greek yoghurt and honey (GF, V) Danish pastry (V) Individual Bircher muesli pots with Greek yoghurt, berries and seeds (V) Nut, banana and raisin grain-free Paleo muffins (DF, GF, V) VEGETARIAN ENGLISH BREAKFAST per person Scrambled eggs, onion and rosemary sausages, hash brown, grilled tomato, baked beans, sautéed mushrooms, thick toasted bread and a selection of tea and coffee (V) (Price includes plated table or buffet service) BUFFET CONTINENTAL BREAKFAST SELECTION per person A selection of sliced breakfast meats and cheeses with cherry tomatoes, croissants, Danish pastries, poached fruit with Greek yoghurt and seed sprinkle, muesli bars, crusty bread, preserves, butter and a selection of tea, herbal infusions, coffee and orange juice Smoked salmon bagel with dill cream cheese 4 5

For less than 6 guests a bespoke menu can be created to suit your needs The following menus are available for parties of 10 or more guests Pasta salad with pesto, broccoli, rocket, cherry tomatoes

5 Business Lunch and Sharing Platters Additional side dishes are charged at 2.60 please choose from the list below Bespoke sandwiches and faith specific choices are available for pre-order The following menus are available for 6 to 30 guests. For less than 6 guests a bespoke menu can be created to suit your needs The following menus are available for parties of 10 or more guests Pasta salad with pesto, broccoli, rocket, cherry tomatoes and Parmesan flakes (V) SANDWICH MENU A selection of sandwiches and wraps served with a bowl of crisps 1 x side dish Whole fruit (DF, GF, V, Vg) VEGETARIAN PLATTER (If you would prefer an alternative Sharing Platter please add 2.00) Vegetarian platter of grilled Mediterranean vegetables, olives, stuffed sweet peppers, marinated artichokes, houmous, bocconcini and mashed avocado served with a crusty bread basket (V) 1 x side dish Whole fruit (DF, GF, V, Vg) SANDWICH/ PLATTER MENU A selection of sandwiches and wraps served with a bowl of crisps or the Vegetarian Platter 4 x side dishes Whole fruit (DF, GF, V, Vg) SHARING PLATTERS Choose one platter and add 5 x side orders MEAT PLATTER A selection of sliced charcuterie, scotch eggs, pork pie and paté served with balsamic pickled onions, piccalilli, sweet dill gherkins and a crusty bread basket FISH PLATTER A seafood selection of smoked salmon, tuna mayonnaise, flaked hot roast salmon with horseradish and tiger prawn cocktail served with a crusty bread basket SIDE DISHES COLD DISHES Pasta salad with pesto, broccoli, rocket, cherry tomatoes and Parmesan flakes (V) Char-grilled bruschetta topped with houmous, roast red peppers, smoked paprika, toasted pine nuts and chopped herbs (DF, V) Sugar snap, asparagus, pea, courgette and fennel salad with honey mustard dressing (DF, V) Celery, grape, walnut, radish and pumpkin seed salad with walnut oil and French mustard dressing (V, Vg) A selection of sushi with soy sauce and wasabi Vegetable frittata bites with smoked paprika cream cheese (GF, V) Fruit skewers with Greek yoghurt and honey (GF, V) Chocolate dipped profiteroles filled with vanilla cream (V) HOT DISHES Mini roast potatoes filled with cheddar, sour cream and chives (GF, V) Vegetarian spring rolls with sweet chilli dip (V) Pork, apple and chorizo sausage rolls Panko coated chicken pieces with katsu sauce Cheese, leek and pear quiche (V) Falafel with mint and coriander yoghurt dipping sauce (DF, GF, V) CHEESE PLATTER A selection of cut British and European cheeses served with fig chutney, tomato salsa, a crusty bread basket and crackers Vegetarian Platter 6 7

Fork Buffets Standing or seated buffets are available throughout the day for 30 people and over 34.50 per person for lunch A seated buffet carries an additional charge of 4.

6 Fork Buffets Standing or seated buffets are available throughout the day for 30 people and over per person for lunch A seated buffet carries an additional charge of 4.00 per person Additional main dishes 6.25 per person Additional side dishes 3.00 per person All fork buffet menus are served with mixed leaf salad and a bowl of whole fruit All main course dishes, all side dishes and all desserts are interchangeable at no extra cost A reduced chef s choice menu of two main dishes (one to be vegetarian), two side dishes, one dessert and coffee is available for per person for lunch only Roast farmed seabass on a bed of lime, coriander and mango salsa (DF, GF) MENU 1 COLD FORK BUFFET MENU 2 COLD FORK BUFFET MENU 3 HOT FORK BUFFET MENU 4 HOT FORK BUFFET MAIN Cold poached salmon with basil mayonnaise (DF, GF) Sliced Cajun chicken with a black bean, corn and red pepper salsa, lime coriander vinaigrette (DF) Red onion, mushroom and mascarpone tart (V) SIDES Russian potato and vegetable salad (V) Roasted pepper fattoush with heritage tomatoes, cucumber, spring onion, sumac and toasted pitta (DF, V) Lemon cheesecake Rocky road chocolate cake (V) MAIN Platter of sliced rare roast beef with roquette and Parmesan shaving salad, olive oil and balsamic dressing (GF) Char-grilled yellow fin tuna with spicy hoisin and citrus ginger dressing (DF) Carrot, dill, fennel and almond baklava (V) SIDES Asian slaw (GF, V, DF) Quinoa and roast chilli butternut salad with sugar snap peas and pomegranate seeds (DF, V, Vg) Fruit and berries set in elderflower jelly (GF) Banoffee pie (V) MAIN Beef and ale pie topped with suet pastry (DF) Roast farmed seabass on a bed of lime, coriander and mango salsa (DF, GF) Spinach and ricotta stuffed gnocchi with red pepper, tomato and basil sauce (V) SIDES Roast new potatoes infused with rosemary (DF, GF, V) Honey glazed roast root vegetables (DF, GF, V) Bakewell tart with almond frangipane and raspberry jam (V) Tiramisu (V) MAIN Lamb tagine with dried apricots and chickpeas in a traditional spiced sauce (DF, GF) Pomegranate sumac chicken with lemon mint and parsley (DF, GF) Lentil moussaka - a vegetarian version of the classic Greek dish with layers of aubergines and braised lentils (V) SIDES Moroccan spiced couscous with toasted pine nuts, herbs and dried fruits (DF, V, Vg) Greek salad with plum tomatoes, olives, feta cheese, cucumber and red onions (GF, V) Honey roasted fig, plum and almond tart (V) Marinated orange segments in grenadine syrup with Greek yoghurt (GF, V) 8 9

Steamed salmon pieces on a shallot, garlic, smoked paprika and cherry tomato compôte (DF, GF) MENU 5 HOT FORK BUFFET (Gluten Free) MENU 6 HOT FORK BUFFFET MENU 7 HOT FORK BUFFET MAIN Free-range

korma (GF, V, Vg) SIDES Pilaf rice (GF, V) Peas, diced leeks and sugar snaps tossed in minted butter (GF, V) Lemon meringue cake (GF, V) Gluten free chocolate brownies (GF, V) MAIN Cottage pie with

7 Steamed salmon pieces on a shallot, garlic, smoked paprika and cherry tomato compôte (DF, GF) MENU 5 HOT FORK BUFFET (Gluten Free) MENU 6 HOT FORK BUFFFET MENU 7 HOT FORK BUFFET MAIN Free-range chicken, smoked bacon, baby onion and grain mustard casserole (GF) Steamed salmon pieces on a shallot, garlic, smoked paprika and cherry tomato compôte (DF, GF) Pumpkin, cashew nut and cauliflower korma (GF, V, Vg) SIDES Pilaf rice (GF, V) Peas, diced leeks and sugar snaps tossed in minted butter (GF, V) Lemon meringue cake (GF, V) Gluten free chocolate brownies (GF, V) MAIN Cottage pie with richly flavoured minced beef and a cheesy mash topping Chorizo ravioli in a creamy red pepper and paprika sauce Spanakopita a traditional Greek pie made with feta cheese, spinach and pine nuts with a crispy filo crust (V) SIDES Roasted Mediterranean salad with roast cherry tomatoes and nut-free pesto (GF, V) Buttered green cabbage with caraway seeds (GF, V) Rhubarb and apple crumble (V) Chocolate truffle mousse MAIN Coq au vin Salmon, smoked haddock and spinach casserole in a creamy horseradish sauce Vegetarian cottage pie (V) SIDES Dauphinoise potatoes cooked in garlic, cream and cheese (GF, V) Honey glazed carrots (GF, V) Passionfruit meringue tart (V) A selection of cut British and European cheeses served with crackers, grapes, celery and chutney Passionfruit meringue tart (V) 10 11

Bowl Food All bowl food menus are 29.50 All dishes are interchangeable without additional cost Additional bowls 5.

paper rolls with sweet chilli dip (GF, V, Vg) Panko coated goat s cheese with chilli jam and heritage tomato salsa (V) Mini doughnuts, espresso

caramelised cashews, watermelon, spring onion, chilli lime mint dressing (DF) Fennel, asparagus and feta salad (GF, V) Eton mess (GF, V) MENU 3

with cheesy garlic cream sauce (V) Feta falafel on houmous and tabbouleh, turmeric yoghurt dressing (V) Caramelised baked vanilla custard canelé

8 Bowl Food All bowl food menus are All dishes are interchangeable without additional cost Additional bowls 5.00 each MENU 1 Salmon en croûte with crème frai che watercress sauce Braised beef cheek Bourguignon with crushed new potatoes Crispy vegetable rice paper rolls with sweet chilli dip (GF, V, Vg) Panko coated goat s cheese with chilli jam and heritage tomato salsa (V) Mini doughnuts, espresso chocolate sauce (V) MENU 2 Breadcrumbed fish and chips, tartare sauce Sausage and mustard mash with caramelised onion gravy Roast duck with caramelised cashews, watermelon, spring onion, chilli lime mint dressing (DF) Fennel, asparagus and feta salad (GF, V) Eton mess (GF, V) MENU 3 Lamb curry with basmati rice and mini poppadums Marinated tuna with pomegranate and avocado salad, tempura flakes (DF) Mushroom and truffle ravioli with cheesy garlic cream sauce (V) Feta falafel on houmous and tabbouleh, turmeric yoghurt dressing (V) Caramelised baked vanilla custard canelé (V) Salmon en croûte with crème frai che watercress sauce Eton mess (GF, V) Marinated tuna with pomegranate and avocado salad, tempura flakes (DF) Lamb curry with basmati rice and mini poppadums 12 13

Canapés 8 pieces 21.00 per person 10 pieces 24.00 per person 4 pieces 11.

CANAPÉ MENU 1 CANAPÉ MENU 2 CANAPÉ MENU 3 HOT HOT HOT Mini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise Vegetarian spring rolls with sweet chilli dipping sauce (DF,

(DF) Smoked salmon blinis with crème frai che and dill Goat s cheese rolled in chives with blueberry chutney on Parmesan shortbread (V) DESSERT Chocolate dipped strawberries (GF, V) Mini crab cakes

9 Canapés 8 pieces per person 10 pieces per person 4 pieces per person (available when followed by a seated meal) All canapés items are interchangeable at no additional cost Goat s cheese rolled in chives with blueberry chutney on Parmesan shortbread (V) CANAPÉ MENU 1 CANAPÉ MENU 2 CANAPÉ MENU 3 HOT HOT HOT Mini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise Vegetarian spring rolls with sweet chilli dipping sauce (DF, V) Chicken katsu lollipop with curry dipping sauce Butternut squash and feta falafel with smoked chilli crème frai che (V) COLD Shredded duck with hoisin, spring onion, cucumber and coriander cress (DF) Smoked salmon blinis with crème frai che and dill Goat s cheese rolled in chives with blueberry chutney on Parmesan shortbread (V) DESSERT Chocolate dipped strawberries (GF, V) Mini crab cakes with grain mustard dip Pork, apple and chorizo sausage rolls Pancetta, onion and crème frai che tart Emmental, cranberry and roquette croque-monsieur (V) COLD Smoked salmon, nori and sesame pancake stack, wasabi mayonnaise Sunblush tomato cup with fresh pesto and Parmesan flakes (V) Moroccan lemon chicken and apricot cups DESSERT Mixed mini macaroons (V) Cocktail boar chipolatas coated in a Kentish honey and lavender glaze Salt and pepper monkfish bites with lemon mayonnaise Mini roast potatoes filled with Cheddar, sour cream and chives (GF, V) COLD Feta and watermelon stack with basil cress (GF, V) Harissa lamb lollipops with dukkah crust (DF, GF) OGGS cured gravadlax salmon skewers with sweet dill mustard dressing (GF) Roquefort and pear tartlets (V) DESSERT Tiramisu in a chocolate cup (V) Smoked salmon, nori and sesame pancake stack, wasabi mayonnaise Mini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise 14 15

Canapés and Bowl Food Combinations All combination menus are 21.00 Additional bowls are 5.00 each per person All additional canapés are 2.

10 Canapés and Bowl Food Combinations All combination menus are Additional bowls are 5.00 each per person All additional canapés are 2.50 each per person All dishes from the bowl food, canapé and combination menus are interchangeable at no additional cost MENU 1 MENU 2 MENU 3 BOWLS Salmon en croûte with crème frai che watercress sauce Fennel, asparagus and feta salad (GF, V) CANAPÉS Pork, apple and chorizo sausage rolls Chicken katsu lollipop with curry dipping sauce Harissa lamb lollipops with dukkah crust (DF, GF) Sunblush tomato cup with fresh pesto and Parmesan flakes (V) BOWLS Braised beef cheek Bourguignon with crushed new potatoes Panko coated goat s cheese with chilli jam and heritage tomato salsa (V) CANAPÉS Butternut squash and feta falafel with smoked chilli crème frai che (V) Vegetarian spring rolls with sweet chilli dipping sauce (DF, V) OGGS cured gravadlax salmon skewers with sweet dill mustard dressing (GF) Tiramisu in a chocolate cup (V) BOWLS Lamb curry with basmati rice and mini poppadums Mushroom and truffle ravioli with cheesy garlic cream sauce (V) CANAPÉS Mini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise Salt and pepper monkfish bites with lemon mayonnaise Feta and watermelon stack with basil cress (GF, V) Chilli marinated tuna rolled in sesame seeds (DF) OGGS cured gravadlax salmon skewers with sweet dill mustard dressing (GF) 16 17

Lunch & Dinner Available for 10 people and over Coffee and salted caramel truffles are included Please choose one starter, one main and one dessert plus a vegetarian alternative if required (Vegan

11 Lunch & Dinner Available for 10 people and over Coffee and salted caramel truffles are included Please choose one starter, one main and one dessert plus a vegetarian alternative if required (Vegan dishes are also available) Please let your event executive know if there are any additional dietary requirements Prices per person: 3 Course Lunch Cheese as an additional Course: 9.00 each 3 Course Dinner Cheese as an additional Course: 9.00 each STARTERS Scottish smoked salmon with dill, caper, red onion and gherkin cream cheese, lemon blinis and watercress salad Citrus-cured fresh salmon and white crab with lime and chive crème frai che dressing (GF) ( 1 supplement) Pan-fried yellowfin tuna niçoise with preserved lemon oil (DF, GF) Tuscan chicken liver paté with fig and mustard seed chutney and toasted focaccia Asparagus wrapped in Parma ham with a warm poached egg and chervil Hollandaise (GF) (Also available with grilled courgette as a vegetarian alternative) Wafer thin bresaola with caramelised pear, curly endive and shaved Manchego salad, gremolata dressing (GF) Twice-baked smoked haddock soufflé with a white wine and English mustard sauce Chorizo and saffron risotto with charred red peppers, peas and Manchego (GF) Italian style aubergine bake with mozzarella cream and cherry tomato sauce (GF, V) Pumpkin and sage ravioli with olive oil, herbs and hazelnut (V, Vg) Grilled Crottin de Chavignol on toasted brioche with smoked chilli jam and endive salad (V) Roasted feta and watermelon with chilli and spring onion salsa, basil cress (GF, V) Wafer thin bresaola with caramelised pear, curly endive and shaved Manchego salad, gremolata dressing (GF) 18 19

MAIN COURSES Pan-fried farmed seabass on crushed new potatoes with asparagus and saffron chive sauce (GF) Cod fillet gently cooked in aromatic stock and served with confit fennel, pilaf rice and

asparagus, with wild mushroom and Madeira truffle jus (GF) (Available as a fillet of beef for a 2 supplement) Confit duck leg on herbed mashed potato with pancetta Savoy cabbage and rich Port jus

zest stuffing, glazed carrots, seasoned leeks and fondant potato, pink peppercorn sauce (GF) Roast rump of lamb served with dauphinoise potatoes, spinach, cherry tomato chutney and rosemary jus (GF)

12 MAIN COURSES Pan-fried farmed seabass on crushed new potatoes with asparagus and saffron chive sauce (GF) Cod fillet gently cooked in aromatic stock and served with confit fennel, pilaf rice and Provençale sauce (GF) Roast salmon served on pea, herb and caramelised shallot potatoes with Prosecco, spring onion and cucumber beurre blanc Roast beef sirloin on rosti potato and chargrilled asparagus, with wild mushroom and Madeira truffle jus (GF) (Available as a fillet of beef for a 2 supplement) Confit duck leg on herbed mashed potato with pancetta Savoy cabbage and rich Port jus (GF) Char-grilled paprika marinated free range chicken breast served with sautéed potatoes, tenderstem broccoli and creamy mushroom and tarragon sauce (GF) Guinea fowl breast with thyme and lemon zest stuffing, glazed carrots, seasoned leeks and fondant potato, pink peppercorn sauce (GF) Roast rump of lamb served with dauphinoise potatoes, spinach, cherry tomato chutney and rosemary jus (GF) (Available as a 3 bone rack of lamb for a 2 supplement) Roast belly of pork with chorizo and mustard mash, sage and onion stuffing, braised red cabbage and cider sauce Falafel Buddha bowl with warm couscous salad, roast butternut squash, grilled halloumi, houmous, tenderstem broccoli and peanut tahini dressing (V) Lentil and vegetable cottage pie with Parmesan and breadcrumbed cauliflower cheese, sautéed Savoy cabbage (V) Paneer and spinach masala with sweet potato bhaji, chickpea chips, turmeric yoghurt dressing and cherry tomato shallot salad (GF, V) Roast fillet of beef on rosti potato and char-grilled asparagus with wild mushroom and Madeira truffle jus (GF) Chocolate, almond and pear tart with spiced stem ginger cream and dark chocolate sauce (V) Champagne and strawberry mousse Normandy apple tart with Calvados cream sauce (V) Baked chocolate fondant served with Morello cherry compote and vanilla ice cream (V) Banoffee cheesecake Lemon posset served with fresh raspberries, tart lemon curd and honeycrunch biscuits (GF, V) Rooibos tea crème brûlée with apricot purée and a tonka chocolate quenelle (GF) Treacle and orange zest sponge with custard (V) A selection of British and European cheeses served with grapes, chutney, celery and crackers A selection of British and European cheeses served with grapes, chutney, celery and crackers Baked chocolate fondant served with Morello cherry compote and vanilla ice cream (V) 20 21

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14 Additional Information There is an additional staff charge for refreshments served before 07:30 or after 17:30. Final guaranteed numbers for catering must be advised three working days in advance. Working days are deemed as Monday to Friday not including public holidays. Dishes from the menu may contain traces of allergens, including nuts. Please ask one of our team if you require further information about the allergens contained in our dishes. A supplement will apply when numbers for catering are less than 100 at weekends and public holidays. Prices shown are exclusive of VAT, which shall be charged at the rate in force at the time of purchase. These prices are also subject to change should the government introduce additional costs. If you require a choice menu, this is available for a seated lunch or dinner at an additional cost of 25% of the menu price. Should ingredients not be available a similar substitution may be used prices are subject to change with 3 months notice advertised online. Our Standard T&C s also apply and can be found on our website: PHOTOGRAPHY BY Ernie Savarese, London Food Photography

15 One Great George Street Westminster, London, SW1P 3AA T +44 (0) E info@onegreatgeorgestreet.com Printed on 100% recycled paper

Asparagus wrapped in Parma ham with a warm poached egg and chervil Hollandaise (GF)

Asparagus wrapped in Parma ham with a warm poached egg and chervil Hollandaise (GF) Lunch & Dinner Available for 10 people and over Coffee and salted caramel truffles are included Please choose one starter,