SPRING SUMMER 2010
| Served Menu Options in The Russian Suite | |
| Price, per menu which includes | £45.00 |
| Seasonal Vegetables served with each Menu Maximum of 10 Pax seated in The Dining Room of the Russian Suite £30.00 waitressing fee for 7 Guests or less |
|
| Menu A | |
| Hot Minted Feta on Greek Salad
Duck Breast with Port Sauce on Wilted Spinach Basmati Rice Balsamic Blueberries with Vanilla Ice Cream |
|
| Menu B | |
| Griddled Sweet Potatoes and Asparagus Salad with Pesto Dressing Breast of Chicken wrapped in Prosciutto on Roasted Tomatoes Dauphinoise Potatoes Strawberry and White Chocolate Cheesecake |
|
| Menu C | |
| Prawn Cocktail with Citrus Chilli Dressing Rack of Lamb with Figs, Balsamic and Mint Sauce Boulangere Potatoes Sliced Mango with Raspberry Sorbet |
|
| Menu D | |
| Griddled Asparagus with Hollandaise Sauce Fillet Steak on Wild Mushroom Dauphinoise Caramelised Pineapple with Crème Fraiche |
|
| Menu E | |
| Puff Pastry Tarts topped with Goats Cheese, Cherry Tomato and Caramelised Red Pepper Salmon with French Beans and Cherry Tomato Red Berries with White Chocolate Sauce |
|
| Menu F | |
| Smoked Salmon with Mustard and Dill Sauce Loin of Pork with Marsala Sauce and Nectarines Chocolate Brownies with Vanilla Ice Cream |
|
| Menu G | |
| Parma Ham and Cantaloupe Melon Beef Stroganoff Basmati Rice Poached Plums with Orange Crème Fraiche |
|
| Menu H | |
| Baked Field Mushrooms with Taleggio on Rocket Roasted Monkfish with Sundried Tomato, Basil and Prosciutto Tropical Fruit Ball Salad with Minted Sugar |
|
| Vegetarian Main Course Options | |
| Filo Strudel with Goats' Cheese and Tomato Leek and Blue Cheese Tart Stuffed Mushrooms Chargrilled Ratatouille and Cous Cous Stuffed Peppers Open Puff Tart with Goats Cheese, Pesto and Cherry Tomatoes Mushroom and Tarragon Crepe |
|
| Optional Cheese Board at £4.50 per Head | |
| Plated Menus in The Gallery | |
| Price, per menu which includes Service | £43.00 |
| Maximum of 10 Pax seated and Maximum of 16 Pax seated | |
| Menu 1 | |
| Starter Mozzarella and Nectarine Salad on Rocket Main Course Breast of Duck with Cassis Sauce Parsley Mashed Potato Dessert Pineapple and Passion Fruit Cheese cake |
|
| Menu 2 | |
| Starter Asparagus, Quails Egg and Rocket Salad Main Course Rolled Breast of Chicken stuffed with Wild Mushrooms with Marsala Sauce Crushed New Potatoes Dessert Oranges with Florentines and Crème Fraiche |
|
| Menu 3 | |
| Thai Prawn Noodle Salad on Chinese Leaf Main Course Fillet of Beef with Bearnaise Sauce Dauphinoise Potatoes Dessert Pistachio Meringue with Blue Berries |
|
| Vegetarian Main Course Options | |
| Filo Strudel with Goats’ Cheese and Tomato Leek and Blue Cheese Tart Stuffed Mushrooms Chargrilled Ratatouille and Cous Cous Stuffed Peppers Open Puff Tart with Goats Cheese, Pesto and Cherry Tomatoes Mushroom and Tarragon Crepe |
|
| Optional Cheese Board at £4.50 per Head | |
| Plated Menus in The Modelling Studio | |
| Price, per menu which includes Service | £43.00 |
| Minimum of 20 Pax seated and Maximum of 50 Pax seated | |
| Menu 1 | |
| Starter Prawn, Melon and Mint Salad on Baby Leaves Main Course Chicken with Sour Cherries and Porcini Mushrooms Dessert Rasberry Meringue Roulade |
|
| Menu 2 | |
| Starter Tomato and Parma Ham Puff Pastry Tart on Baby Leaves Main Course Lemon Sole with Asparagus with Vermouth Sauce Dessert Coffee Profiteroles |
|
| Menu 3 | |
| Starter Smoked Salmon with Capers Main course Lamb with Preserved Lemons and Green Olives Dessert Strawberries with Vanilla Mascapone |
|
| Vegetarian Main Course Options | |
| Filo Strudel with Goats’ Cheese and Tomato Leek and Blue Cheese Tart Stuffed Mushrooms Chargrilled Ratatouille and Cous Cous Stuffed Peppers Open Puff Tart with Goats Cheese, Pesto and Cherry Tomatoes Mushroom and Tarragon Crepe |
|
| Optional Cheese Board at £4.50 per Head | |
All the above prices are subject to VAT at the current rate