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

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

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

Four 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

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

Five Course

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

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, homemade fruit compotes and yoghurt

Tea or coffee

Smoked salmon and charcuterie can also be added

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

For short breaks during morning or afternoon meetings:

Chocolate chips cookies

Cantucci biscuits

Apricot and pistachio chocolate pound cake

Lemon pound cake

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