AUTUMN - WINTER MENUS SEPTEMBER 2018 APRIL 2019 All menu prices are based on a minimum of 100 guests and service of the meal being completed by 9.30pm For parties of fewer persons: Dinners between 50 100 guests will receive a 3% surcharge on the menu cost Dinners between 20 50 guests will receive a 7% surcharge on the menu cost Dinners fewer than 20 guests will receive a 20% surcharge on the menu cost If you are looking for something particular, our Head Chef will be happy to create a bespoke menu The Inner Temple does not levy a charge for service because we believe that this should be discretionary and a matter for you to decide. If you are satisfied with the service provided and you would like to make a payment by way of your appreciation, a rate of 12% of the net bill is deemed appropriate Prices will be subject to change Catering Services are managed by SEARCYS
Starters Fish and Saffron Veloute with a Smoked Salmon Fish Cake 8.85 Rosemary Marinated Breast of Duck with Roasted Pumpkin, Parmesan Salad and Rosemary Oil 12.20 Parma Ham, Grilled Pistachio, Honeyed Figs, Wild Rocket and Balsamic Glaze 14.00 Peppered Beef Carpaccio with a Wild Rocket and Red Onion Salad and Truffle Oil Dressing 10.35 Grilled Mackerel with an Apple, Pear and Celery Tian and Lemon Dressing 11.20 Smoked Salmon with a Kohlrabi Remoulade, Caper and Dill Dressing 13.50 Lightly Cured Sea Trout on a Shaved Fennel with Celery Salad and Beetroot Puree 8.25 A Glazed Scallop on a bed of Red Lentil Puree with Crispy Pancetta and a Light Hollandaise Sauce 13.00 Roast Fennel and Flaked Cod Soup with Truffle Oil 8.60 Vegetarian Starters Crispy Camembert and Shallot Parcel with a Light Mustard Beurre Blanc 8.60 Roast Parsnip Soup with a Chive and Parmesan Cream 8.30 Maple Roasted Mushroom filled with Celeriac and Chestnuts served on Chianti Braised Red Onion and Horseradish Crème Fraiche 8.30 Cream of Cauliflower Soup with Welsh Rarebit and Truffle Oil 8.85 Panko Crumbed Goat s Cheese on Winter Salad with Orange and Honey Dressing 8.30
Sorbets A selection of Sorbets to clear the palate or as a 4th Course: Elderflower Raspberry Pear Lime Green Apple Lychee Bitter Chocolate Blackcurrant Blood Orange Strawberry and Fresh Basil Lemon Pomegranate & Rose Water 4.20
Main Course Roast Rump of Rosemary Lamb, Irish Cabbage, Roasted Castle Potatoes and a Red Wine Reduction 31.20 Port and Redcurrant Venison and Mushroom Pie with Glazed Carrots, Potato and Swede 24.75 Duck Breast with Crackling, Mustard Parsnip Puree, Braised Red Cabbage and Cumberland Sauce 27.85 Roast Guinea Fowl filled with Truffle Mousse on Glazed Beetroot, Balsamic Shallots, Parisian Potatoes and Pan Gravy 29.15 Grilled Fillet of Seabass on Roasted Cauliflower Florets, Dauphinoise Potatoes with Lemon and Caper Brown Butter 24.45 Lamb Cutlet with a Pulled Shoulder of Lamb Shepherd s Pie and Savoy Cabbage 24.20 Pan Fried Cod with Herb Pea and Smoked Salmon Risotto and a Watercress Veloute 24.70 Sauvignon Poached Salmon with a Herb Potato Cake, Braised Leeks, Celeriac Puree and Hollandaise Sauce 24.20 Vegetarian Main Courses Winter Vegetable Toad in the Hole with Kale and a Potato Bisque 18.00 Shepherdess Pie with Vegetables of the Day 18.00 Chargrilled Vegetable Roulade with a Pimento and Tomato Sauce (Vegan) 18.00
Desserts Chocolate Panna Cotta with Blackberry Mouse Pumpkin Cheesecake with Maple Cream Blood Orange Delice with Blond Dulcey Chocolate Chilled Vanilla and Blueberry Parfait with Winter Berry Ice Cream Late Fall Fruits and Cinnamon Verrine Caramel and Pistachio Torte with a Pistachio Macaron Rhubarb Tartlet with Custard Warm Chocolate Fudge Cake with Chocolate Sauce All desserts are 13.00 Selection of English Cheeses with Fig Chutney If chosen as a fourth course 8.65 Coffee and Pegasus Chocolates 5.00 Coffee and Chocolate Truffles 6.00
Set Menu A Roast Parsnip Soup with Chive and Parmesan Cream Roast Fillet of Hake on Wilted Kale, Parsley Heritage Carrots, Poached Herb Potatoes and Dill Beurre Blanc Spiced Apple Crème Brulee and Apple Crumble Coffee and Pegasus Chocolates 42.50 Set Menu B Panko Crumbed Goat s Cheese on a Winter Salad with Orange and Honey Dressing Breast of Corn Fed Chicken on Wilted Spinach, Chestnut Mushrooms and Fondant Potato with a Sage and White Wine Sauce Star Anise Poached Pear with a Mini Praline Cone Coffee and Pegasus Chocolates 42.50