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Gillray's Steakhouse & Bar

Steakhouse and Bar££££

Waterloo, London

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Private Dining and Meetings Menus 59

Private Dining and Meetings Menus

Breakfast‏‏: Full English Buffet

Assorted Fruit & Plain Yoghurts

Our Own Muesli & Selection of Cereals

Freshly Baked Breakfast Pastries, Muffins, Croissant, Unsalted Butter & Preserves

Freshly Pressed Orange Juice

Assorted Sliced Fruits

Grilled Bacon, Sausages, Mushroom, Tomato & Scrambled Egg

Selection of Tea & Coffee

Breakfast‏‏: Continental Buffet

Assorted Fruit & Plain Yoghurts

Selection of Continental Cheeses

Our Own Muesli, Nuts & Seeds

Selection of Tea & Coffee

Freshly Pressed Orange Juice

Selection of Charcuterie

Assorted Sliced Fruits

Freshly Baked Breakfast Pastries, Croissant, Pain Au Chocolat, Breads, Unsalted Butter & Confiture

Breakfast‏‏: American

With Fresh Blueberry Yoghurt & Manu Ka Honey

Eggs Benedict

American Muffin Selection

Freshly Pressed Orange Juice Granola

Toasted Bagels with Cream Cheese & Smoked Salmon

Waffles with Sour Cream & Mixed Berry Compote

Selection of Tea & Coffee

Breakfast‏‏: 3 Course Deluxe Breakfast

Breakfast Assiette

Free range sausages wrapped in smoked bacon. Wild mushroom filled brioche with sour cream & truffle

Buttermilk Pancake Stack, Maple Syrup, Unsalted Butter

Poached Fruits & Set Vanilla Yoghurt Bavarois

Scrambled Duck Eggs with Smoked Salmon & Caviar

Coffee, Tea & Freshly Pressed Orange Juice

One‏‏

Arrival

Mid morning

Afternoon

“County hall brownies break”

Oatmeal and Raisin Cookies

Breakfast Bars

Cappuccino Cup

Peanut Butter Crumpets

Marmite Pin Wheels

Freshly Squeezed Carrot & Ginger Juice

Assorted Melon Skewer

Mini Bacon or Egg Baps

Assorted County Hall Brownies

One‏‏: Two

Arrival

Mid morning

Afternoon

“Popcorn and cookies break”

Organic Granola Rocks

Breakfast Bars

County Hall Milk Shakes

Chocolate Crunch

Assorted Cookies

Seasonal Berry Smoothies

Fresh Fruit Pots

Foreman & Son Salmon and Cream Cheese Bagels

Savoury and Sweet Pop Corn

One‏‏: Three

Arrival

Mid morning

Afternoon

Patisseris break

Dry Fruit and Nut Pots

Breakfast Bars

Iced Tea

Freshly Baked Banana Slice

Assorted Macarons

Freshly Squeezed Grapefruit, Celery and Apple Juice

Potted Grapes and Apple

Smoked Applewood Cheddar Puffs

Sweet and Savoury Mini Scones

One‏‏: Four

Arrival

Mid morning

Afternoon

“Sweet treat break”

Bircher Muesli

Breakfast Bars

5 of Your 5-a-Day Smoothie

Mini Maple Pecan Plait

Homemade Lollipops

Banana and Coconut Water Smoothie

Sliced Watermelon with Lime

Welsh Rarebit on Granary

M&M Grab N Go

Savoury Shortbread and Dips

One‏‏: Five

Arrival

Mid-morning

Afternoon

“Grab n go break”

Super Seed Flapjack

Breakfast Bars

Virgin Mojito

Carrot and Cream Cheese Muffins

Chocolate Bars

Savoury Pies

Mango and Yogurt Smoothie

Grapefruit and Orange Segment Pot

Savoury Pancakes

Potted Fruits

Cup Cakes

Sandwich Lunch: Working Sandwich Lunch

Sandwiched are served on a variety of deli rolls & breads

All sandwiched served with tossed mixed salad, kettle chips & fresh cut fruit

Sliced Salt Beef, Pickled Cucumber & Grain Mustard

Roasted Chicken, Mozzarella & Tomato Chilli Jam Sliced

Smoked Salmon, Cheese Cream & Chive

Roasted Vegetables, Mozzarella & Pumpkin Pesto

Free Range Egg, Baby Spinach & Tomato

Prawn Mayonnaise, Cucumber & Rocket

Buffet Lunch‏‏: Buffet A

37.50

Starters

Main courses

Desserts

Freekah, Feta and Pomegranate Salad

Smoked Chicken Soup, Sweetcorn, Noodles and Soy (Rice Crackers)

Pesto Marinated Foreman & Son Salmon, Gun Braised Beef, Baby On

Shepherds “Puy”

Watermelon, Lime Syrup

Infusion Jelly

Pulled Gloucester Old Spot Pork Wrap, Red Cabbage Slaw

Lamb Kebab, Yoghurt Mint, Cous Cous, Smoked Aubergine and Tahini Puree

Granny Smith Brûlée

Buffet Lunch‏‏: Buffet B

37.50

Starters

Main courses

Desserts

Thai Vegetable Salad, Sesame, Ginger, Glass Noodle Salad

Broccoli Soup “Blue Monday”, Sour Dough Shards

Steak and Local Anspach and Hobday Smoked Brown Ale Pie

English Spelt Risotto, New Forest Wild Mushrooms, Tomato, Horseradish

Dark Chocolate Pots

Yoghurt with Blueberry Jam, Elderflower Cordial

Foreman & Son Smoked Salmon Croque Monsieur

Bombay Potato, Sweet Curry Cream

Passionfruit Curd Kisses

Buffet Lunch‏‏: Buffet C

37.50

Starters

Main courses

Desserts

Ham Hock and Parsley Salad, Peas and Shoots

Vegetable Minestrone, Garlic Bread Croutes

Salmon Fish Cake Buns, Cajun Tartare,

Chicken Pot Pie, Tarragon, White Wine

Virgin Mojito Fruit Salad

Smoked Haddock, Mustard and Leek Tarts

Mushy Peas, Iceberg

Arrancini, Chilli, Tomato Fondue

Coconut Cheesecake

Assorted Macaron

Buffet Lunch‏‏: Buffet D

37.50

Starters

Main course

Desserts

Super Seed Salad, Sweet Potato, Beetroot, Ricotta

Seared Tuna “Nicoise Style” Burford Brown Eggs

O’Sheas Roasted Topside of Black Angus, Winter Vegetable Slaw

Coconut, Spinach and Potato Curry, Brown Rice, Raita, Poppodums

Sour Cherry Bakewell, Clotted Cream

Pineapple with Smash Mint Sugar

Chicken Quesadilla, Guacomole, Pineapple Salsa

Fish Pies, Cave Aged Cheddar Mash

Dairy Free Chocolate Mousse with Avocado

Buffet Lunch‏‏: Buffet E

37.50

Starters

Main courses

Desserts

Celeriac Chips with Blue Cheese Dip

Warm Duck Salad, Cannelini Beans,

Welsh Farmers’ Cooperative Lamb Chops, Spiced Hummus and Nuts

Braeburn Apple and Pecan Strudel, Cut It Yourself

Smoked Trout and Pate with Gillrays Mini Yorkies

Balsamic Onions, Radish and Gem

Sustainable Fish and Triple Cooked Yukon Chips

Spiced Butternut Squash Pie, Goats Cheese, Spinach

Forest Berry Fool, Ginger Biscuit Crumb

Local Cheeses, Grapes, Tiptree Chutney's

Buffet Lunch‏‏: Working Lunch A

Cold items

Open sandwiches

Desserts

Foreman & Son Beetroot Cured Salmon

Thai Chicken Salad, Coconut & Mango

Prawn “Marie Rose”

Grilled vegetable, pumpkin seed pesto

Selection of Miniature Desserts

Gravadlax, Sour Cream, Dill

Marinated Goat's Cheese, Golden Beets, Balsamic

Black Angus Beef, Fresh Horseradish, Hampshire Watercress

Fresh Filter Coffee & Tea

Buffet Lunch‏‏: Working Lunch B

Cold items

Open sandwiches

Desserts

Serrano Ham, Assorted Melon

Peppered Hampshire Trout Parfait, Brioche Soldiers

King Prawn, Avocado, Tomato Salsa

Somerset Brie & Cranberry Relish

Selection of Miniature Desserts

Grilled Marinated Vegetables, Pecorino, Flat Breads

Grilled Chicken, Swiss Cheese & Celeriac Slaw

Fresh Filter Coffee & Tea

Buffet Lunch‏‏: Working Lunch C

Cold items

Open sandwiches

Desserts

Bresaola with Barkham Blue, Honey,

King Prawn Caesar Salad, Reggiano, Sour Dough Croutons

London Smoked Ham, English Mustard, Hampshire Watercress

Macaroon Lime Chantilly

Fresh Filter Coffee & Tea

Truffles, Conference Pears

Slow Roasted Baby Bell Peppers, Feta Cheese

Fresh Dorset Crab & 5 Spice Mayo with Papaya

Buffalo Mozzarella, Tomato, Pesto

Apple & Sultana Tart, Almond Cream

Fruit

Buffet Lunch‏‏: Working Lunch D

Cold items

Open sandwiches

Desserts

Crayfish Salad, Marinated Cherry Tomato, Shaved Fennel

Orzo Pasta Salad, Spinach, Rosary Goat's Cheese, Basil & Pine Nuts

Lobster Cocktail, Thai Asparagus, Mustard Dressing

Black Angus Beef, Grape Mustard

Cherry Clafoutis

Brownie Square, Rasberry Meringue

Fine Bean & Shredded Duck Salad

Smoked Pork, Smashed Apple Chutney, Rocket

Rum Baba

Fresh Filter Coffee & Tea

Buffet Lunch‏‏: Working Lunch

Hot supplements price per bowl per person

Chicken Fricasee, Braised Rice, Portobello Mushrooms

Innis & Gun Braised Beef Pie, Baby Onions, Smoked Bacon

Fresh Pasta, Pesto & Parmesan

5.50

Slow Cooked Lamb, Buttered Hispi Cabbage, Tomato & Olives

Smoked Haddock & Leek Pie, Creamed Potato, Herb Crumb

Spring/ Summer à La Carte: Starters

Foreman & Son “G&T” Cured Salmon, Crab Beignet, Coriander, Lime

18.00

Smoked Trout Parfait, Pink Pepper, Brioche, Radish, Parsley, Quail Egg

16.00

Tiger Prawn Cocktail, Spiced Avocado, Tomato Jelly, Carrot Brioche

15.00

Crab Tart, Gruyère, Sweetcorn, Spiced Aubergine, Chilli

18.00

Ham Hock & Parsley Terrine, Foie Gras, Peas Pudding, Tarragon

19.00

Duck Liver Parfait, Sauterne, Raisins, Spiced Bread

16.00

Cornish Beef Fillet “Carpaccio” Reggiano, Artichoke, Caper, Cornichon

18.00

Rabbit Rillette, Armagnac, Prune, Sour Dough Soldiers

17.00

Spring/ Summer à La Carte: Intermediate

Gazpacho, Sweet & Sour Pineapple

8.00

Fresh Pea Velouté, Smoked Ham Tortellini

9.00

Roast Pavé of Sea Bass, Tomato, Picholine Olive, Cured Lemon

12.00

Lobster Ravioli, Spinach, Truffle Cream

Market

Grilled Courgette & Mint Cream

8.00

Smoked Tomato Essence, Basil Mousse, Pancetta, Grissini

10.00

Seared Scallop, White Bean Purée, Apple Jelly, Boudin Noir

14.00

Spring/ Summer à La Carte: Main Courses

British Spring Lamb Cutlet, Dauphinoise Potato, Olive Purée, Green Beans, Smoked Tomato Jus

40.00

Fillet of Angus Beef, Artichoke Mousseline, Mushroom Farce, Pomme Chateau, Sauce Bordelaise

44.00

Roasted Halibut, Braised Puy Lentils, Oxtail Ravioli, Artichoke, Red Wine Jus

41.00

Fillet of Sea Bass, Crab Succotash, Saffron, Tomato, Brown Meat Fritter

39.00

Breast of Guineafowl “en Cage” Fondant Potato, Shallot, Courgette, Haricot Vert, Lemon Thyme Jus

41.00

Breast of Gressingham Duck, Confit Leg, Beetroot & Celeriac Fondant, Glazed Fig, Piquant Jus

40.00

Fillet of Sea Trout, Crushed New Potatoes, Cucumber Butter Sauce, Samphire

39.00

Baked Monkfish, Smoked Ham, Asparagus, Clam & Sweetcorn Chowder

40.00

Spring/ Summer à La Carte: Dessert

Champagne & Strawberry Mousse, Black Pepper Sable

16.50

Rose & Raspberry Dome, Rose Sabayon, Crystallised Petal

16.50

Mango & Fig Charlotte, Fig Meringue, Lemon Caramel

16.50

Brioche, Raspberry & Coconut Pudding

16.50

Milk Chocolate & Mango Bar, Popping Candy, Milk Chocolate Sauce

16.50

Rice & Green Tea Mousse, Orange Tuille, Vanilla Mousseline

16.50

Orange Tart, Orange Meringue, Sauce Anglaise

16.50

Praline & Chocolate Tart, Gold Leaf, Pistachio Crisp

16.50

Autumn/Winter à La Carte‏‏: Starter

Foreman & Son “G&T” Cured Salmon, Watercress, Russet Apples

18.00

Pan-Fried Scallop, Braised Pork Cheek, Gremolata, Squash Purée

21.00

Potted Salmon, Beetroot, Dill, Sour Cream, Toasted Sour Dough

18.00

London Smoked Eel Ravioli, Crispy Pork Belly, Celeriac, Spinach, Chicken Jus

20.00

Breast of Pigeon, Artichoke Mousseline, Shallot, Quince, Walnut Jus

19.00

Game Rillette, Smashed Apple Chutney, Brioche

19.00

Smoked Duck, Pomegranate, Orange Blossom Jelly, Watercress

18.00

Ham Tart, Mustard Dressing, Winter Leaves, Smoked Tomato Ketchup

18.00

Autumn/Winter à La Carte‏‏: Intermediate

“Crown Prince” Pumpkin Velouté, Asian Spices, Naan Crouton

8.00

Smoked Chicken & Portobello Mushroom Velouté

9.00

Duck & Beetroot Consommé

10.00.

Stine Tortellini

14.00

Cauliflower Purée, Smoked Trout, Caviar

8.00

Celeriac, Granny Smith & Horseradish Velouté

8.00

Gnocchi, Chestnuts, Sage Tempura, Leek & Old Potwatinche O Cream, Langou Ster

10.00

Sweetcorn Chowder, Chilli, Crab Ravioli

13.00

Autumn/Winter à La Carte‏‏: Main Courses

Braised Beef, Wild Mushroom Ravioli, Cèpes Foam, Sauce Café Au Lait

44.00

Seasonal Feathered Game, Watercress, Game Chips, Farce, Natural Jus, Roasted Roots

Market

Roasted Fillet of Organic Salmon, Braised Gems, Bacon, Mousseline Potato, Red Wine Glace

39.00

Red Wine Poached Brill, Salsify, Girolle, Pomme Purée, Spinach

40.00

Rib Eye of British “Rose” Veal, Braised Shin “Osso-Bucco” Savoy Cabbage, Lyonnaise Purée

49.00

Rump of Salt Marsh Lamb, Braised Shoulder, Chard, Rosemary, Fondant Potato, Jus Gras

41.00

Sustainable Fillet of Cod, Artichoke “Barigoule” Braised Organic Pork Cheek, White Bean Cassoulet

30.00

Fillet of South Coast Sea Bream, Fennel, Crab & Sweetcorn Velouté, Shellfish Bon-Bon

39.00

Autumn/Winter à La Carte‏‏: Dessert

Port & Cassis Mousse, Blackcurrant Compote, Vanilla Sauce

16.50

Cold Chocolate Soufflé, Raspberry Sauce, Raspberry Tuille

16.50

“Marjolaine”, Orange & Praline

16.50

Coffee & Cassis Dome, Cassis Compote, Tonka Bean Mousseline

16.50

Salt Caramel Box & Pecan Pie, Orange Macaroon

16.50

Chocolate Macaroon Charlotte, White Chocolate Sauce, Blueberry Tuille

16.50

Rhubarb, Rice & Ginger

16.50

Warm Pear & Chocolate Frangipane Tart, Vanilla Ice Cream

16.50

Autumn/Winter à La Carte‏‏: Starters

Baked “Rosary” Goat's Cheese, Beetroot Carpaccio, Cress, Greek Yoghurt & Honey Dressing

16.00

Salad of Butternut Squash, Barkham Blue, Trompette De La Mort, Asian Pesto

15.00

Salad of Asparagus, Watermelon & Grilled Halloumi, Cucumber & Lime Dressing

15.00

Warm Salad of Roasted Asparagus & Wild Mushrooms, Polenta Croutons, Creamed Balsamic

17.00

Fig, Macadamia & “Rosary” Goat's Cheese Tart, Soused Cucumber

16.00

Autumn/Winter à La Carte‏‏: Intermediate

Wild Mushroom Consommé, Beetroot Tortellini

8.00

Risotto Milanese, Parmesan Crisp

12.00

Parsley Gnocchi, Amoretto, Pumpkin, Parmesan

10.00

“Crown Prince” Pumpkin Velouté, Asian Spices, Naan Crouton

8.00

Smoked Tomato Essence, Basil Mousse, Grissini

10.00

Autumn/Winter à La Carte‏‏: Main Courses

Morel Mushroom & Pea Risotto, Truffle Dressing

28.00

Wild Mushroom & Spinach Cannelloni, Aubergine Purée

29.00

Portobello Mushroom, Tarragon, Tomato Pithivier, Roasted Garlic Purée, Lemon Oil

29.00

Balsamic Butterscotch & Beetroot Tart Tatin, Rosary Goat's Cheese Cream

27.00

Baked Asparagus, Basil Puff Pastry, Artichoke Purée, Pecorino

30.00

Autumn/Winter à La Carte‏‏: Kosher From

Including starter, main course, dessert, cutlery & crockery

Annual

Annual: Starters

Beer Cured Ham Terrine, Parsley, Piccalilli, Toast

Slow Cooked Pork Belly, Pickled Vegetables, Crisp Shallots

Poached and Smoked Salmon Terrine, Sumac, Cucumber, Horseradish

Foreman & Son London Cured Salmon, Trout Mousseline, Avocado, Beetroot Tartar

Smoked Haddock, Westcombe Cheddar and English Saffron Tart, Charred Leek Vinaigrette, Mustard

Crayfish Cocktail, Carrot and Coriander Jelly, Avocado, Gillray's Bacon

Annual: Main Courses

Rump of English Lamb, Rosemary and Goats Cheese Potato, Crushed Peas, Baby Charred Onions, Red Wine Jus

Roasted Breast of Guineafowl, Confit Leg, Morrel Mushroom Cream, Braised Leek, Fondant Potato

Fillet of Black Angus Beef, Braised Cheek, Celery Root Puree, Parsley Potato

Lavender Honey and Mustard Lacquered Gressingham Duck, Burnt Apple Puree, Turnips and Potato

Loin of Smoked Cod, Artichoke Puree, Roasted Garlic Mash, Saffron Vegetables

Pan Fried Fillet of Sea Bass, Crab and Corn Succotash, Chive Butter

Medallion of Monkfish, Curried Leeks, Saffron and Mussels

Annual: Desserts

Feuilette of Pears, Pear Sorbet, Caramel Tuille

White Chocolate and Cherries, Greutine Stick

Apple Tart Tatin, Cinnamon Ice Cream

Spiced Orange and Ginger Cake Charlotte, Blood Orange Sorbet

Salted Caramel and Apple Cheesecake, Warm Toffee and Cider Apple Compote

Orange Truffle, Liquid Strawberry, Poached Kumquat, White Chocolate Crumble

Chocolate Truffle, Poached Strawberry

Cassis Mousse, Aniseed Jelly, Granny Smith's

Rose and Raspberry Dome, Crystallised Petal, Raspberry Gel

Vegetarian Annual Menu Starter

Roasted Squash, Peakland Blue, Crisp Wild Mushrooms, Seeds

Salad of Asparagus, Crispy Poached Duck Egg, Sauce Choron

Caraway Roasted Beetroot, Local Goats Curd, Hazelnuts and Orange

Vegetarian Annual Menu Starter: Vegetarian Annual Menu Main Courses

Wild Mushroom, Leek and Cheddar Scone Cobbler, Rocket Salad

Mushroom and Confit Potato Pie, Savoy Cabbage, Parsley Cream

Baked Aubergine, Goats Cheese, Tomato Fondue

Cheese‏‏

British cheese course “a celebration of britain’s award winning artisan cheese makers”

Categorised by the 7 types of cheese as follows:

Cheese boards are served with quince jelly, smashed apple chutney, fig & raisin bread, muscat grapes, damsel crackers

Fresh Cheese - Rosary Goat's Cheese

A creamy, moist & soft cheese with a light & fluffy texture made from goat’s milk. Rosary goat’s cheese is locally produced at the rosary in landford on the hampshire & wiltshire border & is suitable for vegetarians

Soft White Cheese - Tunworth

Tunworth is a handmade un-pasteurised cheese. Using special cultures & traditional rennet we have developed a cheese with a creamy texture, wrinkled rind & unique taste.

Hard Cheese – Old Winchester

Also known as old smales, old winchester is, an older version of winchester. This is now a much drier & harder cheese, becoming more reminiscent of an old amsterdam with a distinctive nuttiness in flavour.

Flavoured Cheese – Billie's Smokey Goat's

A charming,‏‏ small truckle with deep russet red rind from the gentle smoking. The texture is very flaky yet on the palate feels almost creamy releasing a delicate almondy goaty flavour that marries superbly with the delicate smokey taste. Definitely a cheese with a bright future.

Natural Rind - Vintage Poacher

Vintage poacher‏‏ is taste selected & matured for 18 - 22 months, giving more depth & complexity with a nutty sweetness & long clean finish

Semi Soft - Golden Cenarth

After discovering an orange culture growing on moist caerphilly, carwyn allowed it to age, eager to discover what effect this would have on the cheese. With time he found that it would soften the rind & give rise to an unmistakable seductive pungency

Blue Cheese – Loddon Blue

Loddon blue is a soft blue veined cheese made with ewe’s milk. It is gentle on the palate but becomes stronger & softer with age. Mould ripened with an attractive blue grey rind.

Canapes: Pre-Meal Canapés

All canapes are served with bar mix, vegetable crisps & kettle chips

Selection of 5 Canapés

18 per guest

Selection of 8 Canapés

25 per guest

Canapes: Cold Canapes-Meat Selection

Seared Beef Fillet, Parmesan & Poppy Seed Crisp

Crispy Duck Spring Rolls, Ginger Plum

Seared Lamb Fillet, Ratatouille Jelly, Crystallised Mint

Duck Liver & Foie Gras Cornetto, Red Wine Jelly

Ham Terrine, Piccalilli

Parma Ham & Mission Fig Brochette

Canapes: Cold Canapes-Fish Selection

Foreman Smoked Salmon,

Crab Beignet, Chorizo, Lime

Seared Tuna, Mango Salsa

Scallop Ceviche, Caviar, Lemon, Sour Cream

Devilled Avocado Cornetto

Lobster Cocktail, Gazpacho Jelly

Smoked Halibut, Chilli, Lime, Coriander

Canapes: Cold Canapes-Vegetarian Selection

English Mustard & Parmesan Shortbread, Raisin Tapenade

Parmesan Lace, Asparagus Spears, Truffle

Avocado & Mozzarella Cornetto, Crispy Basil

Gazpacho, Basil Foam, Grissini

Char-Grilled Pepper Mousse, Rosary Goat's Cheese Cream

Selection of Crudités, Warm Artichoke & Black Stick Blue Dip

Canapes: Hot Canapés-Meat Selection

Mini Cheese Burgers, Our Own Ketchup

Mini Shepherd's Pie

Crispy Duck Pancake Roll

Devil's on Horseback

Spiced Lamb Samosa, Tsatsiki

Quail Scotch Eggs, Our Own Brown Sauce

Hot Smoked Duck, Marmalade & Sesame Glaze

Duck Confit Croquette

Canapes: Hot Canapés-Fish Selection

Mini Fish & Chips

Crab Dumplings, Spring Onion, Lime

Selection of Sushi-Nori, California Roll, Sashimi

Pan-Fried Scallop & Black Pudding, Apple Syrup

Tiger Prawn Tempura, Chilli & Mango

Smoked Salmon & Blue Cheese Tart

Smoked Haddock Croquette, Mustard Dip

Canapes: Hot Canapés-Vegetarian Selection

Mini Stone-Baked Pizza

Cauliflower & Blue Cheese Samosa, Sweet Onion Dip

Handmade Spiced Tortilla, Warm Artichoke & Parmesan Dip

Mini Jacket Potato, Wild Mushroom Cream

Cherry Tomato, Basil & Mozzarella Bruschetta

Leek & Potato Tartlets, Mustard Glaze

Canapes: Dessert Canapés Selection

Valrhona & Banana Chocolate Brownie

Raspberry Macaroons, Fresh Raspberry Cream

Mini Gateau-Black Forest, Lemon, Strawberry

Berry Skewers, Champagne Foam

Mini Coffee Crème Brûlée

Valrhona Chocolate Tart, Pistachio Cream

Bowl Food‏‏: Pre-Meal Bowls

Selection of 4 Bowls Per Guest

Selection of 5 Bowls Per Guest

Bowl Food‏‏: Cold Items

Roasted Baby Beets & Rosary Ash Goat's Cheese

Prawn Cocktail

Heritage Tomato & English Basil

Bowl Food‏‏: Hot Items

Steak & Ale Pie

Oyster Mushroom & Chicken Fricassée

Shepherd's Pie

Bowl Food‏‏: Vegetarian

Artichoke Ravioli, Sage Pesto & Parmesan

Wild Mushroom Spelt Risotto, Horseradish Foam

Warm Salad, Roasted Butternut Squash, Yorkshire Blue, Pecan Nuts

Bowl Food‏‏: Fish

Smoked Haddock & Leek Pie

Beer Battered Fish & Chips

Seared Mackerel, Celeriac Slaw

Bowl Food‏‏: Desserts

Burnt English Cream & Clotted Cream Shortbread

Valrhona Chocolate & Banana Brownie

Sherry Trifle

Champagne & Rosé Wines: Champagne and Sparkling Wine

Chaple Down Vintage Reserve Kent

58.00

Louis Dornier Et Fils Brut NV, France

59.00

Moët & Chandon Brut Imperial NV, France

72.00

Taittinger Prestige Brut NV, France

82.00

Fantinel, Prosecco NV, Italy

48.00

Moët & Chandon Brut Rosé NV, France

82.00

Veuve Clicquot Yellow Label Brut NV, France

89.00

Champagne & Rosé Wines: Rosé Wine

Kleine Zale Gamay, South Africa Noir Rose 2011/12

29.00

Parini Rose, Italy Pinot Grigio

29.00

Mirabeau Rose, Cote De Provence, France

38.00

White Wine‏‏: Juicy & Luscious

Destinea, Joseph Mellot, France Pinot Noir 2010

29.00

Lackstone Merlot, California, USA Merlot 2009/10

29.00

Veramonte, Mendoza, Chile Cabernet Sauvignon 2009/10

34.00

Chateauneuf-Du-Pape, France Les Bartavelles, Jean-Luc Colombo 2009/10

69.00

Nobilo Regional Collection, New Zealand Merlot NV

34.00

Chapel Down, Union Red, England

54.00

Valpolicella Classico, Bolla, Italy Valpolicella

35.00

White Wine‏‏: Fruity & Elegant

Robert Mondavi Twin Oaks, California Cabernet Sauvignon 2009/10

34.00

Ruffino, Chianti, Italy Sangiovese 2009/10

44.00

Villa Maria, Cellar Selection, New Zealand Pinot Noir 2009/10

51.00

Portillo, Valle De Uco, Argentina Malbec

35.00

Barolo I Siglati Casa Sant’Orsola, Italy

56.00

White Wine‏‏: Intense & Rich

Valle De Uco with Callia Malbec San Juan, Argentina

31.00

Kleine Zalze Family Reserve, South Africa Shiraz 2007

79.00

Don Jacobo Crianza Tinto, Rioja, Spain Auvignonillo

36.00

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