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Menu A
Smoked rainbow trout with avocado, beetroot and sauce mousseline
Braised fillet of beef with caramelized root vegetables, parsnip purée,
wild mushrooms, red wine sauce
Milk chocolate tart with prunes and Armagnac ice cream
Coffee and petit fours
3 Courses
Menu B
White onion velouté with thyme, confit duck ragoût
and wild mushrooms
Pan-fried fillet of salmon with ratatouille and tomato butter sauce
Snow eggs with lemon verbena anglaise and raspberries
Coffee and petit fours
3 Courses
Menu C
Butternut squash velouté with Parmigiano Reggiano
Mosaic of foie gras and confit duck with pear and saffron chutney
Roasted free range chicken with pomme fondant, asparagus,
wild mushrooms, thyme velouté
Lemon tart with Mascarpone sorbet
Coffee and petit fours
4 Course
Menu D
Celeriac velouté with Granny Smith apple and horseradish
Ravioli of roasted tiger prawn with fennel purée and shellfish bisque
Fillet of Brandt beef with pomme fondant, caramelized shallots,
buttered spinach, creamed mushrooms and Madeira sauce
Valrhona chocolate fondant with cardamom caramel, sea salt
and almond ice cream
Coffee and petit fours
4 Course
Menu E
White bean velouté
Carpaccio of swordfish and tuna with cucumber, herb salad,
soya dressing
Braised line caught halibut with crushed peas, feves,
horseradish velouté
Caramelized breast of duck with buttered cabbage, wild mushrooms
and duck jus
Apple and caramel trifle with cider granité, cinnamon doughnut
Coffee and petit fours
5 Courses
Menu F
Cauliflower velouté with shaved truffle
Terrine of smoked ham hock and foie gras with green beans,
wholegrain mustard dressing
Tortellini of wild mushroom with buttered leeks, morel velouté
Loin of lamb with olive crushed potatoes, confit tomato,
garlic and rosemary lamb jus
Pear and almond tart with Amaretto ice cream
Coffee and petit fours
5 Courses
Vegetarian Options
Salad of artichokes with truffle mayonnaise
Marinated beetroot with Ricotta, pine nuts
and cabernet sauvignon dressing
Wild mushroom ravioli with morel velouté
Pan-fried gnocchi with seasonal vegetables and arugula
Saffron risotto with green beans and artichokes, Parmigiano Reggiano
Sorbet selection
Seasonal fruit platter
Pineapple carpaccio with lime sorbet and coriander
Canapé Menu
Duck and rosemary croquettes
Risotto balls with mozzarella
Chicken spring rolls
Scallop tartar with lime
Sablefish with soy and honey
Foie gras with pear and saffron chutney
Chicken liver and foie gras parfait
Smoked trout with avocado
Beef tartar served with horseradish cream
Marinated beetroot and Ricotta
Tomato consommé with white onion
Confit quince with Pedro Ximenez jelly and crème Catalan
White chocolate pops with lemon salt
Ginger scented chocolate cremeux with passion fruit and mango
We ask that you select 8 canapés to include two sweet options
Breakfast Menu A
Continental
Freshly squeezed orange or pink grapefruit juice
Bakery basket selection of croissants, pain au chocolat, pan au raisin,
muffins and madeleines
Fresh seasonal fruit, home made fruit compotes and yoghurt
Tea or coffee
Smoked salmon and charcuterie can also be added
Breakfast Menu B
Full English Breakfast
Continental breakfast above and:
Bacon, sausage, grilled mushrooms and tomatoes, hash browns,
eggs of your choice (scrambled, fried or poached)
Smoked salmon and scrambled eggs
French toast with maple syrup and blue berry compote
Tea or coffee
Meetings Menu A
For short breaks during morning or
afternoon meetings:
Chocolate chips cookies
Cantucci biscuits
Apricot and pistachio chocolate pound cake
Lemon pound cake
Meetings Menu B
For afternoon tea breaks:
Macaroons
Banana/chocolate slice
Chocolate macadamia brownie
Fraisier cake
Apricot piedmont
Lemon tart
Afternoon Tea Menu
Selection of teas
Homemade plain and raisin scones
with clotted cream and strawberry jam
Selection of pastries:
Fruit tarts
Lemon tart
Coffee macaroon
Apricot piedmont
Selection of sandwiches:
Traditional roast beef and horseradish
Ham and mustard
Smoked salmon
Egg and cress
Cucumber
Working Lunch Menu
Sandwiches
Traditional club
BLT
Traditional roast beef and horseradish
Ham and mustard
Smoked salmon
Egg and cress
Cucumber
Salads
Niçoise
Couscous
Tomato
Mixed greens
Potato
Green bean
Selection of seasonal fruit
Sweet
Lemon tart
Pear and Amaretto tart
Quince with Pedro Ximenez jelly and crème Catalan,
Ginger scented chocolate cremeux with passion fruit and mango
Click here for more about our midtown New York meeting rooms and conference facilities.
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