Breakfast menu & Hire Fee - The BNC restaurants/London Menus... · Breakfast menu & Hire Fee ! ......

Breakfast menu & Hire Fee

The Old Court Room & New Court Room £450.00 + VAT For a minimum of 12 guests

The Great Hall Room

£675 + VAT For a minimum of 30 guests

Continental breakfast £12.00 + VAT

Fruit juices, yoghurt, Danish pastries, croissants,

toast, butter, honey and jam, fruit salad, Juices

Choice of teas, coffees, infusions or hot chocolate Please also take a look at our finger/bowl food as an addition to this breakfast

Full English breakfast £18.00 + VAT Choice of fried, poached, boiled or scrambled eggs

(Please choose one egg option for the entire party)

Crispy bacon, sausages, black pudding, grilled tomatoes, mushrooms

Cereals, yoghurts, fruit juices, butter, white and brown toast, jams, honey

Choice of teas, coffee, infusions or hot chocolate

Breakfast finger/bowl food If just ordering the items below please order a minimum of four

Bircher muesli £4.50

Granola £4.50

Fresh fruit salad £5.50

Fruit Skewers at £5.00 per portion (3 Skewers)

Scrambled eggs and chives or bacon or ham at £4.50 (per small bowl)

Kedgeree at £6.50

Chipolatas in bacon at £4.50

Devilled lamb kidneys at £6.50

Toasted bacon sandwiches £4.50 per sandwich

Toasted sausage sandwiches £4.50 per sandwich

Toasted egg baps £4.50 per bap

Smoked salmon and cream cheese bagels £5.00 per bagel

Selection of croissants and Danish pastries £3.50

If the minimum numbers stated above are not reached a minimum spend will apply Please note that above food and beverage prices include 12.5% gratuity

All above prices are exclusive of VAT

If you have any allergies please refer to our ‘Important allergens information’ page under food and drink

Cold Canapé Menu

£2.25 per canapé

Canapé marked with * £1.00 supplement

For canapé functions a minimum of 10 canapés per person must be ordered Hall hire & minimum spends will also apply to canapé & exclusive canape events.

Vegetarian

Tomato bruschetta with basil

Cherry tomatoes with guacamole

Goat’s cheese and walnut croute with celery

Asparagus (seasonal) tartlets with chervil mousseline

Baby artichoke hearts with Parmesan and truffle oil

Grilled Mediterranean vegetables with pesto

Thai aubergine caviar with green papaya

Black and green tapenade toasts with fried capers

Quails egg tartlets with cream cheese mousseline and chives

Chilled Soup Shots

Gazpacho

Pea with mint oil

Asparagus (seasonal) with crème fraîche and truffle oil

Tomato consommé with basil

Fish

Prawns ‘Marie Rose’

Smoked salmon on pumpernickel, sauce vert

Smoked eel, horseradish and cucumber

Marinated herring, apple and celeriac remoulade, rye bread

Smoked salmon mousseline, cucumber and dill pickle

Brandade of smoked haddock with English mustard

Scallops ceviche with fennel, citrus, tarragon, olive oil

Carpaccio of tuna with black radish, ginger, lime and wasabi vinaigrette

Gravad lax with dill mustard sauce

Thai aubergine caviar with scallop carpaccio, lime and ginger vinaigrette

Meat

Beef tartar

Peppered venison with beetroot salad and juniper vinaigrette*

Pork and duck rillettes on crusty bread

Smoked duck with Puy lentil salad

Pata negra on crusty bread*

Beef carpaccio with garlic mayonnaise

Cheese wrapped in bresaola

Asparagus (seasonal) wrapped in Serrano ham

Goat’s cheese and chorizo croute with saffron

Terrine of foie gras on brioche Melba toast*

Please note menus are subject to change and certain items are seasonal

Substantial canapé menus & bowl food as well as themed menus are available on request

The above food and beverage prices include 12.5% gratuity. All above prices are exclusive of VAT


Hot Canapé Menu

£2.25 per canapé

Canapé marked with *£1.00 supplement For canapé functions a minimum of 10 canapés per person must be ordered

Vegetarian

Cherry tomato and mozzarella croute with pesto

Wild mushrooms with herbs, Parmesan and white truffle oil on toast

Saffron risotto with dried tomatoes, fennel and basil

Spinach, garlic and nutmeg risotto with brown butter

Spring roll with chilli and coriander dip

Roast beetroot fritters with caraway, parsley crème fraîche

Hot Soup Shots

Parsnip and apple soup, white truffle oil

Celeriac velouté with black truffle oil

Cauliflower cream Dubarry

White bean and onion soup, smoky crispy bacon

French onion soup, cheese crouton

Shellfish velouté, black truffle oil *

Fish

Curried fish cakes with cucumber and lime yoghurt

Mini baked potato with smoked haddock gratin

Blackened pink salmon with lime and chilli salsa

Seared spiced rare tuna with Thai vinaigrette

Caramelised scallop with sauce vierge and pesto*

Gratinated mussels, garlic and parsley butter

Fried king prawn wrap, oriental dip*

Mini fish and chips with mushy peas*

Devilled white bait and lemon mayonnaise

Salmon fillet in puff pastry with spinach and lemon beurre blanc

Meat

Chicken with Indian spices and coriander yoghurt

Chipolatas with mustard mash

Lamb koftas, coriander yoghurt

Duck magret with pea purée, orange sauce

Toulouse sausage and Champagne sauerkraut

Mini toad in the hole, onion marmalade

Seared foie gras, sweet and sour endive, bitter chocolate vinaigrette*

Foie gras Lucullus*

Scotch quail eggs*

Dessert

Lemon meringues tart Chocolate brownies

Raspberry Pavlova Macaroons

Fruit tartlet Ice cream lollypops

If you have any allergies please refer to our ‘Important allergens

information’ page under food and drink

Three-course Lunch menu Package prices include:

Three-course set menu Coffee & Petits fours Half a bottle of house wine Bottles of filtered water Hire & gratuity If wine is not required the package price can be reduced by £8.00/pp. Old Court Room & New Court Room Package A @ £66.00 per person - Minimum of 12 guests Package B @ £72.00 per person - Minimum of 12 guests The Great Hall Package A @ £74.00 per person - Minimum of 24 guests Package B @ £80.00 per person - Minimum of 24 guests

If the minimum numbers stated above are not reached a minimum spend will apply

Lunch Package A

Please choose one menu for the entire party, dietary requirements may be catered for with prior notice

Starters

Parsnip and apple soup with crème fraîche, truffle oil

Classic fish soup with rouille and cheese croutons

Caesar salad with crispy pancetta, garlic croutons

Marinated grilled Provençale vegetables, rocket, Parmesan Pesto, sun dried tomato coulis and balsamic vinaigrette

Salad of salmon and prawns with tomato and cucumber

Watercress veloute, citrus oil Curried salmon fishcake with herb salad and pickled cucumbers

yoghurt, lime and coriander vinaigrette

Smoked haddock, carpaccio and branadade with herb salad olive oil, Sherry, honey and lemon vinaigrette

Pave of seared salmon with Thai aubergine caviar Ginger, lime, chilli and coriander vinaigrette

Smoked ham knuckle, leek and parsley terrine, sauce gribiche

Main Courses

Grilled Scottish salmon with tomato and chive beurre blanc Crushed new potatoes, spinach

Smoked haddock fish cake with leeks White wine and English mustard sauce, mash

Grilled swordfish with Thai salsa, Oriental greens, sweet potatoes

Confit of duck with mash, Puy lentils, thyme and red wine jus

Fricassee of chicken, wild mushroom, Chablis and tarragon sauce, mash and seasonal greens

Supremes and confit of quail with rosemary and lemon jus Mushroom and bread dumpling, grilled zucchini

Pink lamb chump with persillade, Provençale vegetables Rosemary jus and mash

Shepherds pie or Lancashire hot pot

The above food & beverage prices include 12.5% gratuity



Puddings

Lemon meringue tart, raspberry coulis Iced berry parfait with crystallised pastry leaf

Raspberry coulis

Seasonal Eton mess, vanilla ice cream

Apple and rhubarb crumble with vanilla ice cream Warm brownies with vanilla ice cream, caramelised banana

Chocolate sauce, rum caramel

Carpaccio of pineapple with Thai syrup, crème fraîche sorbet Selection of farmhouse cheeses

Coffee & Petits fours

Lunch Package B

S tarters

Celeriac and apple soup with crème fraîche, truffle oil Shellfish bisque with Cognac

Marinated grilled Provençale vegetables, rocket, Parmesan Pesto, sun dried tomato coulis and balsamic vinaigrette

Salad of artichokes, wild mushrooms and green beans

Pumpkinseed oil and balsamic vinaigrette Salad of asparagus, peas, broad beans and yellow beans

Pumpkinseed oil and balsamic vinaigrette (seasonal)

Seared rare tuna with black radish and Oriental leaves Ginger, lime, chilli and coriander vinaigrette

Escabeche of red mullet with tapenade crouton Saffron pickled vegetable Julienne

Crab and prawn salad with avocado and tomato

Brown crabmeat coulis, sauce Marie Rose and pesto Lime and ginger cured salmon with Thai aubergine caviar, Oriental vinaigrette

Smoked ham hock terrine with sauce gribiche and horseradish


Working lunch menus are available on request For an all day meeting additional hire fee will be applicable

For exclusive & weekend functions a minimum spend or numbers including hire will apply

Discounts are available for registered charities, lodges and other Livery companies

If you have any a llerg ies please refer to our ‘Important allergens information’ page under food and drink

Main Courses

Seared stone bass with sauce vierge, saffron and pesto

Garlic, mash, spinach and braised fennel Blackened swordfish with Cajun salsa

Sweet potatoes and greens

Grilled halibut with tomato and cucumber, dill and Champagne sauce Mash and seasonal greens

Guinea fowl with wrapped in pancetta with thyme Pinot Noir just, puy lentils and parsley mash

Corn fed chicken with wild mushroom and tarragon sauce

Truffle oil mash, leeks and carrot fondant Roast lamb fillet with parsley, garlic and Dijon mustard crust

Basil and tomato jus, vegetable fondants

Prime Scotch beef sirloin with wild mushrooms, claret jus, rösti and vegetable fondants

Braised beef feather blade with onions and ale roast root vegetables and mash

Puddings

Bitter chocolate tart, orange coulis, crème Chantilly

Lemon meringue tart, passion fruit coulis

Vanilla crème brûlée Iced banana, pistachio and apricot parfait, pistachio and apricot coulis

Caramelised pear, chocolate and nougat crème, crystallised pastry leaves Williamine sorbet

Selection of farmhouse cheeses

Coffee & Petits fours

Three-course dinner menu

Package prices includes:

Three-course set menu Coffee & Petits fours Half a bottle of house wine Jugs of filtered water Hire & gratuity

Old Court Room & New Court Room Package A @ £72.00 per person - Minimum of 12 guests Package B @ £78.00 per person - Minimum of 12 guests

The Great Hall Package A @ £78.00 per person - Minimum of 40 guests Package B @ £84.00 per person - Minimum of 40 guests

Four-course dinner menu

Package prices includes:

Four-course set menu Coffee & Petits fours Half a bottle of house wine Jugs of filtered water Hire & service

Old Court Room & New Court Room Package A @ £86.00 per person - Minimum of 12 guests The Great Hall Package A @ £88.00 per person - Minimum of 40 guests

If the minimum numbers stated above are not reached a minimum spend will apply

Dinner Package A Three-course menu

Please choose one menu for the entire party, dietary requirements may be catered for with prior notice

Cold and hot starters

Marinated grilled Provençale vegetables, rocket, Parmesan, pesto, Sun-dried tomato coulis and balsamic vinaigrette

Salad of celeriac, wild mushrooms and seasonal beans Pumpkin seed oil and cider vinegar

Ceviche of salmon with Thai aubergine caviar Ginger, chilli, lime and coriander pesto

Red mullet escabeche with black tapenade crostini

Saffron pickled vegetable julienne

Salad of salmon and prawns with tomato and cucumber Watercress velouté and citrus oil

Brandade of smoked haddock with English mustard Pickled cucumbers and Roquefort dressing

Asian slow cooked crispy pork belly with Oriental salad, Ginger, lime, wasabi and coriander vinaigrette

Fine chicken liver parfait, onion and raisin marmalade

Herb salad in Sherry vinaigrette Smoked ham knuckle, leek and parsley terrine, sauce gribiche

Pave of Scottish salmon mid-cuit

Dill, beetroot and horseradish pickle, cider vinegar

Smoked haddock risotto with soft quails egg Colman’s English mustard sauce

Pearl barley risotto with woodland mushrooms and herbs

Truffle oil and Parmesan

Seared stone bass with Provençale vegetable confit Saffron sauce and basil oil

The above food & beverage prices include 12.5% gratuity All above prices are exclusive of VAT For all day meetings an additional hire fee will be applicable Discounts are available for registered charities, lodges and other livery companies


Main Courses

Blackened supreme of salmon with Creole spices

Lime and coriander beurre blanc, sweet potates

Seared stone bass with lemon braised fennel

Sauce vierge, pesto and saffron mash

Guinea fowl with thyme wrapped in pancetta, Pinot noir reduction,

Puy lentils, parsley and garlic mash

Supreme of corn-fed chicken with herb crust Provençale vegetables, Rosemarie jus

Balotine of corn fed chicken, wild mushroom, tarragon and Chablis veloute

Leeks, carrot fondant and truffle oil mash

Magret and confit of duck with ginger and orange sauce

Braised red cabbage, pea puree and potato rösti

Roast quail with bread and mushroom stuffing,

Grilled yellow and green zucchini, rosemary, lemon and garlic jus

Fillet and slow cooked belly of lamb, herb and parsley crust White bean and onion puree, vegetable fondants and rosemary jus

Roast lamb chump with mint veloute seasonal greens and white truffle oil mash

Pink lamb chump with wild mushroom and herb gratin Madeira sauce and root vegetable fondants

Prime scotch sirloin of beef and oxtail, claret and shallot sauce Parsley mash and root vegetable fondants

Dinner Package B Three-course menu Salad of artichokes, wild mushrooms and green beans

Pumpkinseed oil and balsamic vinaigrette

Marinated grilled Provençale vegetables, rocket and Parmesan

Sun-dried tomato coulis, pesto and saffron vinaigrette

Salad of crab and prawns with tomato and avocado

Brown crabmeat velouté, sauce Marie Rose, herb and citrus oil

Ceviche of salmon with Thai aubergine caviare

Ginger, chilli, lime and coriander pesto


Carpaccio of diver caught scallops with fennel salad

citrus and tarragon vinaigrette, tapenade crostini

Red mullet escabeche with black tapenade crostini

Saffron pickled vegetable julienne

Smoked haddock carpaccio and its brandade

Herb salad, Fino Sherry, honey, lemon and virgin olive oil

Grilled rare tuna salad with Provençale vegetable confit

Pesto, tapenade and virgin olive oil

Salad of asparagus and soft quail’s eggs

Truffle oil and Xeres vinaigrette *

Confit of duck and foie gras terrine, raisin and onion marmalade

Pickled girolles, herb salad and country bread

Smoked Haddock risotto with soft quails egg

Coleman’s English mustard sauce

Pearl barley risotto with woodland mushrooms and herbs Truffle oil and Parmesan

Seared stone bass with Provencal vegetable confit Saffron sauce and basil jus

Saffron and chorizo risotto with seared sea bass Garlic and parsley jus, Pinot noir reduction

Filet of sole ‘Bonne Femme’ or ‘Veronique’

Supreme of halibut with Champagne and dill sauce, cucumber and tomato

Main Courses Blackened supreme of salmon with Creole spices

Lime and coriander beurre blanc, sweet potato’s

Seared stone bass with lemon braised fennel

Sauce vierge, pesto and saffron mash

Roast fillet of cod with spinach and mash

Mussels, clams and tomato beurre blanc with herbs

Roast monkfish with aromatic herbs and Serrano ham

Mini paella, Pinot noir and parsley jus

Blackleg chicken, velouté of morels in vin jaune

Mash, leeks and carrot fondant


Supremes and confit of quails with asparagus

Chablis, mushroom and tarragon sauce, truffle oil mash

Noisettes of lamb with a parsnip and truffle ragout

Vegetable fondants and Madeira jus

Noisettes of lamb with spring vegetables

Mint and white wine velouté, Jersey royals

Supreme of duck with caramelised foie gras Sichuan pepper sauce and Oriental greens

Sirloin of prime Scotch beef with sweet and sour shallot confit

Braised oxtail in red wine jus, vegetable fondants

Sirloin of prime Scotch beef with shallot confit

Roasted bone marrow, parsley mash, claret sauce

Fillet of Scotch beef with Sauce ‘Stroganoff’,

Spinach and potato galette

Loin of venison with spiced pear and game pepper sauce Braised red cabbage, celeriac and wild mushroom dumpling

Supreme and confit of squab pigeon Salsify, pancetta and creamed cabbage, truffle oil

Supreme of partridge with apple, foie gras and Gewürztraminer jus Braised Savoy cabbage and roast parsnips

Balotine of pheasant with woodland mushroom sauce

Roast root vegetables in thyme and braised cabbage

Desserts for A&B Packages

Lemon meringue tart, raspberry coulis

Bitter chocolate tart, orange coulis, crème Chantilly

Iced red berry parfait with crystallised pastry leaf Raspberry coulis

Seasonal Eton mess, vanilla ice cream

Apple and rhubarb crumble with vanilla ice cream Carpaccio of pineapple with Thai syrup, crème fraîche sorbet

Vanilla crème brûlée with raspberries


Almond and vanilla panacotta with seasonal fruit compote

Iced banana, pistachio and apricot parfait, pistachio and apricot coulis Caramel mousseline with Amaretto, apricot or mango and vanilla compote

Bitter chocolate marquise

Raspberry coulis, crème Chantilly

Sticky toffee pudding with candied fruit compote

Orange and thyme sorbet

Tart Tatin,

Calvados and vanilla ice cream

Thin crispy apple tart with cinnamon,

Rhubarb and crème fraîche sorbet, vanilla custard

Caramelised pear, chocolate and nougat crème

Crystallised pastry leaves

Williamine sorbet

Iced prune and Armagnac parfait

Orange and pistachio coulis

Caramelised pineapple with oriental spices

Lime, ginger, chilli and coriander syrup, coconut sorbet

Selection of farmhouse cheeses, biscuits and walnut and raisin bread

Four-course dinner menus Menu 1 Salad of crab and prawns with avocado

Brown crabmeat puree, acidulated tomato coulis, pesto

~~~ Seared foie gras, parsnip and apple velouté, truffle oil

~~~ Tournedos of Angus beef, woodland mushroom and shallot gratin, claret sauce Root vegetable fondants and mash

~~~

Gratin of peaches with Sauternes sabayon

Vanilla ice cream, raspberry coulis


If an entire days meeting is required an additional fee will be applicable

For exclusive & weekend functions a minimum spend or numbers including hire will apply

Discounts are available for registered charities, lodges and other Livery companies


Menu 2 Carpaccio of diver caught scallops, Thai aubergine caviar

Ginger, coriander and lime coulis

~~~

Smoked haddock risotto with soft boiled quails egg Coleman’s English mustard sauce

~~~ Supreme and confit of squab pigeon, caramelised foie gras Salsify and creamed cabbage, black truffle jus

~~~

Crystallised pastry leaves with pears

Bitter chocolate ganache and raspberry coulis

Menu 3 Asian spices seared rare tuna, Oriental pickles and black radish

Ginger, lime, wasabi and coriander vinaigrette

~~~ Caramelised foie gras, rhubarb and raisin chutney

Bitter chocolate and balsamic vinaigrette, brioche Melba toast ~~~

Fillet of lamb with wild mushroom gratin Madeira jus and caramelised turnips

~~~ Gratin of summer berries with Sauternes sabayon Vanilla ice cream

Menu 4 Salad of pig’s trotter galette, celeriac and apple remoulade

Black truffle, parsley vinaigrette, girolles

~~~ Fricassee of scallops, lobster and clams ‘Barigoule’

Lemon, fennel and virgin olive oil emulsion, liquorice ~~~ Supreme of duck with caramelised foie gras

Sichuan pepper sauce and Oriental greens ~~~

Caramelised pineapple with oriental spices

Lime, ginger, chilli and coriander syrup, coconut sorbet





Gastronomic Menu

Herbert’s Signature Dishes

9 courses at £80.00 Per Person

The Gastronomic menu is for a minimum of 16 guests and for a maximum of 22 guests

Minimum spend/hall hire will apply

Appetiser

~~~~~

Salad of artichokes, wild mushrooms and green beans

Pumpkin seed oil, aged balsamico

~~~~~

Carpaccio of tuna with pickled green papaya and black radish

Ginger, lime, wasabi and coriander vinaigrette

~~~~~

Caramelised scallop, Provençale vegetable confit

Saffron velouté, basil jus

~~~~~

Smoked haddock risotto, soft quail egg

Coleman’s English mustard sauce

~~~~~

Seared foie gras, rhubarb chutney

Bitter chocolate vinaigrette, brioche Melba toast

~~~~~

Sirloin of aged of prime Scotch beef, cream of morels in vin jaune

Baby leeks, ratte potato fondant

~~~~~

Strawberry and Sauternes granita, black pepper (seasonal)

~~~~~

Bitter chocolate marquise

Pistachio, raspberry and nougat coulis

~~~~~ Coffee and petits fours

Buffet Menu 1 For buffet functions minimum numbers and hall hire will apply.

£42.00 per person

Cold salmon with lemon and herb mayonnaise

Asian marinated rare beef with stir fry salad and ginger

Prawn salad ‘Marie Rose’

Grilled Mediterranean vegetables with Parmesan, pesto and balsamic vinegar

~~~

Shepherds pie

Chicken and mushroom fricassee with rosemary, lemon and garlic

Curried fishcakes, coriander and lime yoghurt

Penne gratin with tomato, mozzarella, rocket and basil

Selection of three salads

New potatoes with parsley

~~~

Lemon tart and raspberry coulis

Bitter chocolate praline

~~~

Coffee




Buffet Menu 2

For buffet functions minimum numbers and hall hire will apply.

£48.00 per person

Smoked ham hock terrine with sauce gribiche

Ceviche of tuna in Thai vinaigrette, coriander pesto

Cold salmon and prawns with cocktail sauce

Grilled Mediterranean vegetables with Parmesan, pesto and balsamic vinegar

Wild mushroom, celeriac and French bean salad, pumpkin seed oil

~~~

Chicken and mushroom fricassee with sage, lemon and garlic

Glazed smoked gammon with Madeira sauce

Feuillete of salmon and spinach, lemon beurre blanc

Penne gratin with tomato, mozzarella, garlic, rocket and basil

Selection of three salads

New potatoes with parsley

~~~

Meringues Chantilly with seasonal berries

Lemon tart and raspberry coulis

Bitter chocolate praline

~~~

Selection of artisan cheeses

~~~

Coffee


The above can form part of our package prices or alternatively hall hire will apply


Al l prices are exclusive of VAT


Vegetarian options

Please choose one vegetarian menu for the entire group

Marinated grilled Provençale vegetables Rocket and Parmesan, pesto

Sun dried tomato coulis, balsamic vinaigrette

Salad of artichokes, celeriac, wild mushrooms and green beans Pumpkinseed oil, balsamic vinaigrette

Seasonal vegetables pickled ‘a la Greque’ with saffron

Beetroot and apple salad with goat’s cheese and cider vinaigrette

Roast baby red peppers with goat’s cheese Rocket, herb salad, tapenade and balsamic vinaigrette

Carpaccio of vegetables with tomato and basil vinaigrette

Thai aubergine caviar with Oriental salad Ginger, lime and coriander jus

~~~~~

Warm puff pastry case with wild mushrooms and spinach

Girolles, thyme and parsley velouté

Pearl barley risotto with wild mushrooms and celery Parmesan and white truffle oil

Spinach and garlic risotto with brown butter

Wild mushroom risotto with white truffle oil Seasonal vegetable risotto with herbs and Parmesan

Globe artichoke stuffed with woodland mushrooms

Parmesan, poached egg, sauce Hollandaise

Cottage garden pie with herbs Oriental vegetable spring rolls, coriander and chilli salsa

Crispy potato galette, sauté of woodland mushrooms

Celeriac, lentil and herb sauce

My suggestions of classics traditional, regional & seasonal dishes Apart from my menus I would also like to offer some of the best dishes ever created.

Here is a list of some favourites but should you have any special or unusual requests we would

be delighted to accommodate these.

Items marked with *incur supplements

Starters

Prawn cocktail, sauce Marie rose

Potted brown shrimps and toast

Smoked Scottish salmon, wild*or farmed

Devilled white bait, sauce tartar

English asparagus; sauce Hollandaise, melted butter or balsamic and truffle oil vinaigrette

Gull eggs with celery salt and English salads*

Mushrooms a la Greque

Scrambled eggs with black truffles*

Oeuf en Murette

Poached egg ‘Careme’

Terrine of foie gras, Sauternes jelly, brioche*

Cold pies with chutneys; chicken, pork or game

Oysters in season, shallot vinegar, tabasco*

Mussels and clams; mariner or with garlic, chilli and coriander

Caviar of your choice and blinis*

Soups

Consommé; beef, chicken or game

Mock turtle soup ‘Lady Curzon’*

Clear oxtail with Sherry

French onion soup

French fish soup with rouille

Minestrone with pesto

Vichyssoise, hot or cold

Chilled Gazpacho

Clear Borscht with sour cream and chives

Pea and mint soup, hot or cold

Asparagus with crème fraiche, hot or cold

Watercress soup with golden croutons, hot or cold

Wild garlic leaf and potato soup

Cullen Skink

Scotch broth

Cock-a-leekie

Yellow pea and ham-hock soup All subject to availability, seasons and numbers may need to be limited with certain items

The above food prices include 12.5% gratuity



Risottos

Wild mushroom and Parmesan with white truffle oil

Spring vegetable and truffle oil

Saffron and fennel with tomato compote

Spinach, garlic and nutmeg

‘Nero’ with squid, parsley and garlic oil*

Pearl barley and wild mushroom risotto with truffle oil

Saffron and chorizo risotto with fish and shellfish

Fish

Fish pies

Fish and chips, mushy peas, tartar sauce

Dover sole; ‘Bonne Femme’, Walevska, Veronique, Duglere, Meuniere, grilled*

Skate wing with capers and black butter

Smoked haddock ‘Monte Carlo’

Smoked haddock with soft boiled egg, leeks and English mustard sauce

Lobster; thermidor, armoricaine, grilled, cold or poached*

Jersey plaice with brown anchovies and parsley butter

Whole roast turbot, beurre Nantaise, wild mushrooms and herbs*

Decorated cold salmon ‘Bellevue’ *

Bouillabaisse, garlic bread and rouille*

Whole grilled wild sea bass with dried fennel sticks, Pernod beurre blanc*

Coulibiac, beurre blanc

Quenelles de brochet ‘Nantua’*

Meat

Cottage or shepherds pie

Steak, kidney, Guinness and mushroom pie or pudding

Chicken, bacon and mushroom pie

Pheasant and partridge pie with chestnuts and root vegetables

Chartreuse of seasonal game*

Coq au vin jaune and morels*

Coq au vin ‘Bourguignon’

Osso buco, saffron risotto

Duck a l’orange, sauce Bigerade

Roast goose and apple sauce or with truffles and foie gras*

Bresse chicken, roast or poached with truffles*

Wiener Schnitzel

Boiled silverside, brisket and ox tongue, horseradish and dill sauce

Bolito misto, salsa verde*

Pot au feu, horseradish, bread and parsley sauce*

Ham knuckle, cabbage and potatoes

Boiled mutton, parsley, anchovies and caper sauce

Navarin of lamb

Irish stew

Cassoulet


Braised Oxtail with root vegetables

Braised shanks of lamb

Braised beef with onions in brown ale

Braised feather steak, onions and ale

Braised shin of beef in red wine

Hungarian beef or veal Goulash

Tournedos Rossini, truffle sauce*

Jugged hare

Steak Diane*

Venison Baden Baden, sauce grand Veneur*

Peppered venison stew and suet dumplings

Blanquette of veal with asparagus or morels*

Beef Wellington, Madeira sauce*

Roast shin of veal in Riesling with girolles and parsley

Loin of veal ‘Matignon”*

Carre or saddle of veal ‘Orloff’*

Roast rack of lamb with truffled potatoes ‘Sarladaise’ *

Devilled lambs kidneys

Liver, bangers and mash

Glazed gammon and Marsala sauce

Whole Gammon backed in bread crust, mustard sauce

Roasts*

Ribs of beef, suckling pig, Middle white pork, milk lamb, baby lamb, saddles,

legs and crowns of lamb, saddle and best end of venison

All game in season*

Grouse, Pheasant, Partridge, Mallard, Teal, Woodcock, Snipe, Venison, Hare*

All game can be prepared in traditional or modern style

Carving in the room and hot and cold buffets can be arranged on request

Savouries

Canapé Baron, Scotch woodcock, Dartoise of goat’s cheese

Welsh rarebit, Angels on horseback, Devils on horseback

Canapé ‘Diane’, Cheese Soufflé


Desserts

Summer pudding

English Sherry trifle

Bread and butter pudding

Crumbles; apple, apple and rhubarb, apple and blackberry

Clafoutis

Crème brûlée

Crème caramel

Tart-tatin

Tart flan

oir ‘Belle Helene’

Lemon tart

Pavlova with raspberries

Warm Viennese apple strudel

Eton mess

Sticky toffee pudding

Steamed puddings

Profiteroles, ice cream and hot chocolate sauce

Mille-feuille with summer berries

Crepes suzettes

Strawberries ‘Romanoff’

Peach ‘Melba’

‘Opera’ Vanilla Anglaise and coffee ice cream

Hot bitter chocolate fondant

Chocolate Marquise


All bottles are 75cl unless marked otherwise Please note this wine list is subject to change. Prices include 12.5% gratuity Exclusive of VAT

Champagne & Sparkling 01. Charles Vercy Cuvée de Réserve Brut NV £34.50

Aromas are intense and inviting combing power with elegance as well

as rich flavours that are underpinned by an elegant and

refreshing finish.

02. Taittinger Brut Reserve NV £44.50

The style of this Champagne is elegant, with delicate notes of brioche,

citrus fruits and fresh bread.

03. Taittinger Brut Prestige Rosé NV £56.00

The colour, brilliant pink, is shimmering and intense. The bubbles are fine

and the mousse persistent. The nose, satisfyingly intense, is both fresh

and youthful. It gives off aromas of red fruit (freshly crushed wild

raspberry, cherry and blackcurrant.

04. Ruinart Blanc de Blanc NV £72.00

Pale golden yellow colour. Luminous and brilliant. Ample mousse.

An intense nose at first with notes of fresh citrus fruit and pronounced

lime. Very supple, round and harmonious palate. Notes of nectarine,

apricot and cherry plum. Good intensity.

_________

05. Prosecco Extra Dry Guerrieri Rizzardi NV £24.50

Youthful and fruity: hints of ripe apples and pears. Off dry, fruity, and

elegant with a persistent finish.

06. Miolo Millesime Serra Gaúcha £28.50

Vale dos Vinhedos 2009

Brut Millesime is made in exceptional years only, cultivated at Miolo at the

Vale dos Vinhedos, Gribaldi region where the best sparkling wines of

Brazil originate.

07. Moingeon, Chardonnay, Brut £27.50

Methode Traditionnelle

An excellent fine sparkling with good body, crisp and good finish, 100% blanc de blanc

Whites

House wines

08. Bergerie de la Bastide Blanc £17.50 Vin de Pays d’Oc Languedoc 2013

This blend of white Grenache and Vermentino has soft waxy pear

and ripe lime fruit and an agreeable herbal aftertaste.

09. Colombard, Emblème d'Argent 2012 £18.00

A dry, harmonious and easy drinking wine, delicate and fruity with a

pleasantly refreshing finish.

10. Chardonnay, Emblème d'Argent 2012 £18.50

A textbook Chardonnay that is well balanced with a creamy texture

and pleasant notes of citrus fruits, honey and peach.

_________

11. Rive Haute, Colombard-Sauvignon £19.00

Vin de Pays Cotes de Gascogne 2013

The region of Gers is especially renowned for its white wines. Cool

climatic conditions and sand/limestone soils are perfect for these

varieties. The result is a vibrant and fruit forward style of wine with

intense herbaceous character combined with notes of citrus fruit

and a hint of wild flowers.

12. Picpoul de Pinet £19.50 Domaine de la Mirande Languedoc 2013

Classic salty Picpoul with notes of greengage and white pepper

The perfect foil for oysters, mussels and shrimp

13. Sauvignon de Touraine Caves £19.50

De la Tourangelle 2013

An aromatic nose with pleasant gooseberry fruit, minerals and

herbaceous characteristics reminiscent of a good Sancerre.

Superb value.

14. Mâcon Villages £21.50 Chardonnay, Cave de Lugny 2012

Dry, buttery texture and elegant notes of stone fruits, citrus fruit and ripe

melons are displayed in this classic burgundy.

15. Chateau Puy Boyrein AC Graves 2012 £24.50

The Medeville family has been producing wine on this estate for three

generations. This is an excellent example of beautifully balanced fresh

White wine produced from quality Sauvignon and a touch of Semillon

grapes.

16. Muscadet sur l ie La Carizière, £24.50 Domaine Landron Loire 2012

Biodynamic domaine making pure, mineral-tinged Muscadet from the

Melon grape. Dry, crisp and typically saline, a lovely thirst-quenching

example that goes well with all seafood.

17. Pinot Blanc Trimbach, Alsace 2012 £28.50

Dry with a firm structure, lovely lemony fruit with lots of breadth,

minerally backbone and a truly elegant poise and balance. Ideal for

light meals and banquettes.

18. Riesling Trimbach, Alsace 2009 £32.50

This Trimbach Classic Riesling is dry, elegant and restrained,

with grapefruit and white peach on the nose fully integrated

into a food-friendly structure. The drivers are minerality and a crisp

lemony acid backbone leading in to a long delicious finish.

19. Riesling Tesch, Unplugged £28.00

Langenlonsheim, Germany 2012

A superb find. It smells and tastes of apples, petrol/mineral, limes

and a bit of stone fruit too. In the mouth bright and particularly minerally,

spice laden with great penetration and flavour. Good crisp dry and long

finish, excellent for fish, shellfish and poultry.

20. Pinot Grigio del Veneto £25.50 Guerrieri Rizzardi 2013

An attractive floral nose which includes notes of citrus fruits and apples

and is followed by a crisp silky mouth-feel and a dry, refreshing finish.

21. Framingham Sauvignon £28.00 Marlborough New Zealand 2012

Sauvignon with lees contact for extra body and complexity. Ripe

blackcurrants and passion fruit underpinned by tangy acidity.

Good with salmon or trout and works well with slightly spiced dishes.

22. Xión Albariño Bodegas Attis 2012 £27.00

A fresh and full-bodied wine with attractive floral and tropical notes on

the nose. The palate is powerful with flavours of apricots and peaches

with a slightly creamy and rich character.

23. Gruner Veltl iner £28.50 DAC Weingut Steininger 2012

Aromas are youthful and express notes of citrus fruit, green apple and a

hint of white pepper. Dry, crisp with a pleasant mouth-feel and a long

finish.

24. Chardonnay Eikendal Vineyards 2012 £28.50

Characterful wine showing overt French oak that combines perfectly

with tropical fruit aromas. On the palate the excellent creamy texture is

beautifully underpinned by refreshing acidity.

25. Chablis 'Emile Petit ' £32.50 Jean Marc Brocard 2012

This wine possesses all the hallmarks of a top quality Chablis

with fine minerality, restrained citrus fruit, firm structure and a dry finish.

26. Sancerre Blanc “La Vigne Blanche” £34.50 Domaine Henri Bourgeois Loire 2012

Excellent Sancerre from stony lime-rich soils, which confer fine minerality

to the elegant ripe citrus flavours. Classically paired with goat's cheese.

27. Montagny 1er Cru Les Bouchots £36.50 Domaine de la Madone 2011

This wine displays a good intensity of yellow fruit, hints of yeasty notes,

spice and butterscotch. Dry and refreshing with good concentration of

fruit, a soft texture and a graceful, spicy finish.

28. Chablis 1er Cru Côte de Lechet £39.00 Domaine Daniel Dampt 2011

Refined aromas of floral notes, flint and a lovely smokiness whilst the

palate has a touch of Chardonnay creaminess, set off by a stony,

mineral backbone, and with a long, fresh finish.

29. Rully 1er Cru “Montpalais” £42.00 Domaine Jean-Claude Ponsot Burgundy 2011

Apple and apricot to the fore in this southern Burgundy and

well integrated oak gives an extra buttery/nutty dimension.

great length in the mouth.

Roses 30. Chateau L'Orangerie £18.50 Bordeaux Rosé 2013

A beautifully dry rosé, which is an attractive pale salmon pink. Lovely

notes of raspberries and strawberries with a wonderful texture and a

refreshing finish.

31. Bargemone Rosé, Provence 2013 £21.00

An attractive rosé with delicate wild red berry notes. On the palate it

has a sophisticated creamy texture and a lovely freshness.

Reds

House wines

32. Bergerie de la Bastide Rouge £17.50 Vin de Pays d’Oc Languedoc 2013

Mainly Grenache Noir with some Cinsault. A supple, plummy red

seasoned with Provençale herbs.

33. Merlot Cielo 2012 £19.00

An aromatic wine with characters of ripe peaches and floral

undertones. Soft and easy to drink.

34. Emblème d'Argent Syrah-Grenache 2012 £19.00

Blended to combine the richness and spiciness of Syrah with the

generosity of fruit of Grenache. The wine is fruit-forward with elegant

notes of dark berries and a hint of black pepper.

35. Morande Pionero, Pinot Noir, Chile 2012 £19.50

The Pionero range has been developed to showcase the best varieties of the

Casablanca valley in a range of single varietal wines, and most importantly

at a very affordable price. This Pinot Noir is a real triumph, and a rare find.

The flavour is concentrated and complex, thanks to a rigorous selection of

grapes and careful oak maturation. The resulting wine has a delightful red,

summer berry aroma that leads to a subtle spiciness on the finish.

_________

36. Montepulciano d’Abruzzo “Frentano” £21.50 Cantina Sociale Frentana Italy 2012

Full-blooded Montepulciano with lashing of dark plum and black

cherry fruit and undertones of liquorice.

37. Domaine L’Estagnere 2012 £22.50 Cite de Carcassonne

A deep purple colour with mauve tints. A nose of red fruits, spice, chocolate

pepper and a surprising touch of eucalyptus. The mouth is fresh with some

mineral undertones and a touch of oak leading to a sustained finish.

38. Cabernet Sauvignon Santa Puerta 2012 £22.50

Intense ruby colour. The nose exhibits blackberry, blackcurrant and

cherry fruit aroms combined with delicate dark chocolate notes.

This is a well-structured wine with concentrated fruit flavours balanced by

velvety tannins leading to a long pleasant finish.

39. Ironbark Shiraz 2011 £23.00

The bouquet displays aromas of blackberries and blueberries with a

subtle hint of dark chocolate and spice. The palate is soft, round with

intense ripe fruit. This is a full-bodied wine that combines powerful fruit

flavours whilst retaining a sense of elegance.

40. Malbec Manos Negras 2011 £24.50

Opaque colour of ruby. On the nose it is youthful, attractive with pure

and well-defined notes of black fruits and hints of violets. On the palate

it is dry exhibiting wonderful juicy fruit, sophisticated tannins and an

attractive savoury finish. A beautiful example of Malbec.

41. L'Esprit de Bellevue £29.50 Horeau Beylot 2008

A ripe, warm and spicy modern Bordeaux with appealing notes of

black fruits, plums, dark chocolate and coffee underpinned

by sophisticated tannins.

42. Le Petit Clos Pinot Noir £28.50 Marlborough New Zealand 2010

Fragrant Pinot Noir with aromatic primary red fruit flavours

(raspberries, red cherries) and a suggestion of eucalyptus

in the background. Lovely with chicken, guinea fowl and

other feathered friends.

43. Chateau Lamoliere AC Fronsac 2009 £29.00

Patrick Leon, former director and winemaker at Chateau Mouton

Rothschild, and his son produce this wine on the estate the family

purchased in 1995. Predominantly merlot, it is smooth but with character.

44. Pinot Noir 'Château de Cîteaux' £29.50 Domaine Philippe Bouzereau 2011

The aromas are fruit forward, inviting and include note of wild berries,

ripe plums and morello cherries as well as a hint of spice. On the palate

the wine is dry, soft and easy to drink with a pleasant silky texture that is

typical of a well-made Pinot Noir.

45. Château La Claymore, £33.50 Lussac Saint-Emilion Bordeaux 2007

Elegant Saint-Emilion composed largely of Merlot. Appealing aromas

of warm fruitcake and confit fruits but with a good gravelly

undertow for balance. This would partner duck or lamb in particular.

46. Chianti Classico £32.50 Castello di Querceto 2012

One of the best kept secrets of Tuscany, this Estate produces some

of the finest wines in the region. This particular wine displays an amazing

intensity of cherry fruit and a hint of violet.

47. Crozes Hermitage Les Caladières £36.50 Pierre Amadieu 2009

Deep ruby colour. Subtle notes of blueberries, dark cherries,

plums and a hint of spice. A full bodied muscular wine

with ripe tannins, juicy fruit and a pleasant finish.

48. Goisot pinot noir corps de garde 2009 £37.00

Organic estate in northern Burgundy (near Chablis)

Ripe red fruits to the fore, some woody and herbal notes

as well giving refinement. Drink with game or with soft ripe cheeses.

49. Chateau Villa Bel Air AC Graves 2009 £39.00

Many wine lovers have yet to discover the excellence of this wine”

Robert Parker 2005. This wine combines power and refinement;

it is full of depth and richness.

Sticky Wines 50. Late Harvest Sauvignon Blanc £19.50 Morande 2009 37.5cl

Aromas of honey, raisins, quince, melon and orange-blossom. This wine

has wonderful balance of sweetness and is dense and syrupy.

51. Pachérenc Rive Haute 2009 - 50cl £24.00

This outstanding sweet wine is light, refreshing, well-balanced and offers

exceptional value. The blend of Petit Manseng Gros Manseng, Petit

Corbu and Arrufiac produces aromas and flavours of stone fruits,

orange peel and sweet spices.

52. Banyuls Rimage, Les Clos de Paulil les £27.50 Château de Jau Languedoc 2008 - 50cl

Banyuls is a vin doux naturel made predominantly from Grenache Noir.

The fermentation is stopped by addition of grape brandy and the

wine continues to macerate on the skins for a further three weeks before

being aged in tanks. With its summer pudding and mocha flavours

(not to mention dried herbs, prune and caramel) it marries well with cheese, chocolate

53. Château Filhot, 2ème Cru Classé £36.50 Sauternes 2008 – 37.5cl

The wine exhibits a vibrant golden colour and exudes wonderful

perfume of wild flowers, ripe peaches, apricot and orange peel. On

the palate it is beautifully balanced, has a pleasant creamy texture

and a long complex finish.

54. Grand Vin Trockenbeerenauslese £52.00

Schloss Halbturn 2004 – 37.5cl

This is an absolutely stunning dessert wine made using Sauvignon Blanc

and Semillon following a Sauternes style. Aromas and flavours are

intense, complex and include limes, orange peel, crème caramel,

honey and spices. The wine is sweet and extremely rich, but

harmonious with an intense and long finish.

All bottles are 75cl unless marked otherwise Please note this wine list is subject to change. Prices include 12.5% gratuity Exclusive of VAT

Fine Wine List (Limited Stock)

Chateau La Clare, Medoc, Cru Bourgeois 2009 £38.00

Chateau Puy Castera, Haut Medoc, £39.00

Cru Bourgeois 2008

Chateau Grange Neuve

Grand vin de Bordeaux

Pomerol, 2009 £42.00

Chateau Chasse Spleen, Moulis, £46.00

Cru Exceptionell 2008

Chateau de Fieuzal Rouge, £49.00

Pessac-Leognan

Grand Cru Classe de Graves 2008

Chateau La Petite Eglise 2006 £42.00 Pomerol, 2006

Chateau La Tour Carnet 2006 £40.00

Grand Cru Classe du Medoc

Chateau Talbot £52.00

St. Julian – Medoc, 2008

Clients can bring their own wines at a corkage fee charged

per 75cl bottle from £10/btl. plus VAT

We are more then happy to source any other requests

including fine wine, port and spirits

In order to comply with the Weights and Measures Act (Intoxicating Liquor) Order 1988, All spirits are deemed to be sold in measures of 25 ml or multiples thereof. Prices include 12.5% gratuity Exclusive of VAT

Beverage & Spirit list Water

Hildon sparkling mineral water £3.00 750ml

Hildon still mineral water £3.00 750 ml

Filtered water £1.00

Juices

Tomato juice £1.50 glass 6.00 per litre

Apple juice £1.50 glass 5.00 per litre

Cranberry juice £1.50 glass 5.00 per litre

Pineapple juice £1.50 glass 5.00 per litre

Fresh orange juice £2.50 glass 7.00per litre

Mixers

(Tonic, soda etc.) £1.50 per 40ml

Coca Cola £2.50 per 300ml

Lemonade £2.50 per 330ml

Beer & Lager Peroni £3.25 per 300ml bottle

Bitter Adams Southwold £3.50 per 500ml bottle

Sherry Fino £4.00 glass

Gin

Gordon’s £2.50 per 25ml

Tanqueray £3.00 per 25ml

Bombay Saphire £3.50 per 25ml

Vodka

Wyborowa £2.50 per 25ml

Smirnoff Red £3.00 per 25 ml

Grey Goose £3.50 per 25ml

Whisky

Bells £2.50 per 25ml

The Famous Grouse £3.00 per 25ml

Talisker single malt £3.50 per 25ml

Macallan 10 year old, sherry oak single malt £4.00 per 25ml

Jack Daniel’s £3.00 per 25ml

Rum

Bacardi £2.50 per 25ml

Captain Morgan’s Black Label £3.00 per 25ml

Port

Burmester Ruby £3.50 glass £23.50 per 750ml btl.

Taylor’s late bottled vintage 2007 £4.50 glass £29.50 per 750ml btl.

In order to comply with the Weights and Measures Act (Intoxicating Liquor) Order 1988, All spirits are deemed to be sold in measures of 25 ml or multiples thereof. Prices include 12.5% gratuity Exclusive of VAT

Digestives

Cointreau £3.00 per 25ml

Grand Maniere £3.00 per 25ml

Amaretto £3.50 per 25ml

Bailey’s Irish cream £3.50 per 25ml

Courvoisier VSOP £4.50 per 25ml

Bas Armagnac Baron de Sigonac VSOP £5.00 per 25ml

Bas Armagnac Ch Lacaze 1982 £6.00 per 25ml

Calvados VSOP Chauffe Coeur £5.00 per 25ml

Calvados Domaine Dupont £7.00 per 25ml

Poire Williamine G. Miclo £4.00 per 25ml

Allergens Notice for menus and website:

Allergens

Please note that most of our menu items contain one or more of the 14 allergens listed below. We advise you to inform us of any allergens as listed well in advance (minimum of 24 hours prior to the event), so that we can recommend suitable alternatives accordingly. Allergens

• Cereals containing gluten (such as wheat, (including spelt and Khorasan), rye, barley and oats and their hybridised strains)

• Crustaceans (for example prawns, crabs and lobsters)

• Molluscs (for example clams, mussels, whelks, oysters, snails and squid)

• Eggs

• Fish

• Peanuts

• Nuts (namely almonds, hazelnuts, walnuts, pecan nuts, Brazil nuts Pistachio nuts, cashew, macadamia nuts or Queensland nuts)

• Soya beans

• Milk

• Celery (including celeriac)

• Mustard

• Sesame

• Lupin

• Sulphur dioxide/sulphites (preservatives used in some foods and drinks (at a level of above 10mg/kg or 10mg/litre)

Thank you for your cooperation in this matter.

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