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    • http://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 1
    • HOT FORK BUFFET MENUS Standing Hot Fork Buffet A SELECT TWO OF THE FOLLOWING DISHES Julienne of Chicken STRIPS OF POACHED CHICKEN DRESSED IN A FRESH TARRAGON SAUCE Spanish Pork CUBED PORK COOKED WITH RED AND GREEN PEPPERS AND TOMATO Fisherman ‘s Pie FLAKED WHITE FISH. TOPPED WITH EGG AND PEELED PRAWNS WITH CREAMED POTATOES AND NUTMEG TOPPING Beef Bourgignone BEEF COOKED WITH RED WINE, Button ONIONS AND GARNISHED WITH BACON AND MUSHROOMS Navarin of Lamb SERVED WITH SOMERSET CIDERAll Dishes Include a Chef’s Seasonal Salad, Vegetarian Alternative and a Baker’s Basket of Mixed Rolls served with Butter or Low Fat Spread Pilaf of Savoury Rice Hot Minted Potatoes Buttered Pasta Profiteroles filled with Whipped Cream SERVED WITH A CHOCOLATE SAUCE A Selection of English and European Cheeses SERVED WITH AN ASSORTMENT OF SWEET AND SAVOURY BISCUITS Fresh Ground Roast coffee Indian Tea http://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 2
    • HOT FORK BUFFET MENUS Standing Hot Fork Buffet B SELECT TWO OF THE FOLLOWING DISHES Beef Forestire CUBES OF BEEF SAUTEED IN RED WINE AND TOMATO SAUCE. GARNISHED WITH COCOUE POTATOES AND BUUON MUSHROOMS Lamb Korma TENDER PIECES OF SPICED LAMB IN A YOGHURT AND CORIANDER SAUCE Sweet and Sour Pork PORK COOKED WITH JUUENNE OF VEGETABLES AND FRESH PINEAPPLE Chicken Chasseur SAUTEED CHICKEN WITH WHITE WINE, ONIONS AND TOMATO Baked Seafood A VARIETY OF SHELLFISH. SALMON AND SOLE SERVED IN A RICH LOBSTER SAUCEAll Dishes Include a Chef’s Seasonal Salad, Vegetarian Alternative and a Baker’s Basket of Mixed Rolls served with Butter or Low Fat Spread PLEASE CHOOSE ONE OF THE FOLLOWING: Hot Minted Potatoes Pilaf of Savoury Rice Bouquet/re of Fresh Seasonal Vegetables Buttered Pasta Tiramisu TRADITIONAL ITALIAN DESSERT Fresh Fruit Basket A Selection of English and European Cheeses SERVED WITH AN ASSORTMENT OF SWEET AND SAVOURY BISCUITS Fresh Ground Roast Coffee Indian Tea http://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 3
    • HOT FORK BUFFET MENUS Standing Hot Fork Buffet C SELECT TWO OF THE FOLLOWING DISHES Brochette of Salmon SERVED OFF THE SKEWER WITH MUSHROOMS AND HOLLANDAISE SAUCE Fricassee of Guinea Fowl COOKED IN A WHITE WINE, CREAM AND ASPARAGUS SAUCE Turkey Escallops SERVED WITH A TANGY LEMON BUTI’ER SAUCE Lamb and Apricot Pie TENDER WELSH LAMB COOKED WITH JUICY APRICOTS UNDER A PUFF PASTRY TOP Goujons of Beef Fillet COOKED IN A RICH PORT WINE AND PINK PEPPERCORN SAUCEAll Dishes Include a Chef’s Seasonal Salad, Vegetarian Alternative and a Bakers Basket of Mixed Rolls served with Butter or Low fat Spread PLEASE CHOOSE ONE OF THE FOLLOWING: Pilaff of Savoury Rice Hot Minted Potatoes Bouquetire of Fresh Seasonal Vegetables Buttered Pasta Paris Brest CHOUX PASTRY, TOPPED WITH CHANTILLY CREAM AND COATED IN DARK BITTER CHOCOLATE Fruit Savarin FILLED WITH CONFECTIONERS CUSTARD AND FRESH FRUIT A Selection of English and European Cheeses SERVED WITH AN ASSORTMENT OF SWEET AND SAVOURY BISCUITS Basket of Fresh Fruit Fresh Ground Roast Coffee Indian Teahttp://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 4
    • HOT FORK BUFFET MENUS STANDING HOT FORK BUFFET D SELECT TWO OF THE FOLLOWING DISHES Mignons of Beef Bordelaise FILLETS OF BEEF WITH A RED WINE, THYME AND SHALLOT SAUCE Fillets of Sole Nantua SERVED WITH LOBSTER AND COGNAC SAUCE Fricassee of Veal’ I ‘Ancienne BRITISH VEAL COOKED WITH A WHITE WINE, ONION AND MUSHROOM SAUCE Crown of Lamb served with Red currant JellyAll Dishes Include a Chef’s Seasonal Salad, Vegetarian Alternative and a Baker’s Basket of Mixed Rolls with Butter or Low Fat Spread PLEASE CHOOSE ONE OF THE FOLLOWING: Pilaf f of Savory Rice Hot Minted Potatoes Bouquetire of Fresh Seasonal Vegetables Buttered Pasta SELECT TWO OF THE FOLLOWING DESSERTS Crepes Suzette Fruit Salad and Double Cream Bande aux Fruits Crime Bralie with Raspberries Chocolate Truffle Torte Cup Seasonal Berries with Devonshire Cream A Selection of English and European Cheeses SERVED WITH AN ASSORTMENT OF SWEET AND SAVOURY BISCUITS Basket of fresh Fruit Fresh Ground Roast Coffee Indian Tea http://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 5
    • COLD BUFFET MENUS Standing Cold Fork Buffet A Hawaiian Chicken POACHED CHICKEN BREAST IN A LIGHT MAYONNAISE WITH GRATED COCONUT AND FRESH PINEAPPLE PIECES Seasonal Mixed Leaf Salad JERSEY MID POTATO SALAD WITH VINAIGRETI’E AND TARRAGON. TOMATO, CUCUMBER AND CHOPPED CHIVES. CELERY, WALNUT AND APPLE IN A MAYONNAISE DRESSING Granary and White French Slicks Blackcurrant cheesecake A Selection of English and European Cheeses SERVED WITH AN ASSORTMENT OF SWEET AND SAVOURY BISCUITS Fresh Ground Roast Coffee Indian Tea A Vegetarian Alternative will be offered with this Menu Standing Cold Fork Buffet B Dressed and Decorated Whole Roast Norfolk Turkey Glazed Baked Honey Roast Gammon with Cloves SERVED WITH A WHOLEGRAIN OR DIJON MUSTARD Seasonal Mixed Leaf Salad CHERRY TOMATO, MELON AND CUCUMBER, MIXED BEAN AND RICE SALAD POTATO SALAD DRESSED WITH CHOPPED CHIVES Granary and White French Sticks Chocolate Truffle served with Fresh Single Cream A Selection of English and European Cheeses SERVED WITH All ASSORTMENT OF SWEET AND SAVOURY BISCUITS Fresh Ground Roast Coffee Indian Tea A Vegetarian Alternative will be offered with this menuhttp://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 6
    • COLD BUFFET MENUS Standing Cold Fork Buffet C Darne of Poached Salmon served with Mayonnaise Julienne of Roast Sirloin of Beef served with Horseradish Sauce Seasonal Mixed Leaf Salad Potato Salad Dressed with chopped Chives Geek Salad Waldorf Salad Basket of English and Continental Bread Fresh Fruit Salad Selection of English and European Cheese SERVED WITH AN ASSORTMENT OF SWEET AND SAVOURY Fresh Ground Roast Coffee Indian Tea A VEGETARIAN ALTERNATIVE WILL BE OFFERED WITH THIS MENU Standing Cold Fork Buffet D Dressed Whole Salmon Game Pie Country Style Smoked Goose served with Apricots A Section of Vegetarian Pies New Potatoes Chef‘s seasonal Mixed Salad SELECT TWO OF THE FOLLOW Minted Pasta Salad Spinach and Crispy Bacon Salad Waldorf Salad Red and Green Capsicum Salad with Cucumber Tomato and Cucumber in a Vinaigrette Dressing Basket of English and Continental Bread SELECT TWO OF THE FOLLOWING DESSERTS Jamaican Rum Fudg4e Cake Sliced Fruit with Chantilly Cream Old English Trifle with Clotted Cream A Selection of English and European Cheeses SERVED WITH AN ASSORTMENT OF SWEET AND SAVORY BISCUIThttp://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 7
    • BANQUETING A LA CARTE DISHES PLEASE CHOOSE YOUR LUNCH OR DINNER MENU FROM THE FOLLOWING SELECTION Starters ASPARAGUS SPEARS, ARTICHOKE HEARTS AND KING PRAWN TAILS WITH A SUN DRIED TOMATO DRESSING GALIA MELON WITH STRAWBERRY VINAIGRETTE PARMA HAM WITH MELON MEDLEY OF SEAFOOD WITH DILL VINAIGRETTE SALMON, PRAWNS, CALAMARJ CHILLED SMOKED SALMON AND DILL BACON, GRUYERE AND CURLY ENDIVE SALAD SMOKED FISH PLATTERTUNA, SALMON, HAUBUT AND SWORDFISH POTTED FRESH SCOTCH SALMON SERVED WITH MELBA TOAST TERRINE OF FRESH VEGETABLES WITH TOMATO AND BASIL COLILIS TERRINE OF GAME SERVED WITH A TOMATO AND BASIL COULIS SMOKED GOOSE AND KUMQUAT SALAD WITH AWALNUT VINAIGREITE SLICED BREAST OF HICKORY SMOKED CHICKEN ON A HERB SALAD SALAD OF MIXED LEAVES, ROASTED PEPPERS AND SHAVED PARMESAN WAFER THIN SLICES OF SMOKED VENISON ON A HAZENUT SALADETTE SEAFOOD TERRJNE WITH SCALLOPS GRAVALAX SERVED WITH FRESH LEMON AND DILL MAYONNAISE SMOKED SALMON AND DILL MOUSSE PROFITEROLES WITH CORIANDER SAUCE (maximum number 100) Soups CREAM OF CAMEMBERT SOUP WITH WARM BUTTER BRIOCHE PUMPKIN SOUP WITH TOASTED ALMONDS TRADITIONAL FRENCH ONION SOUP CELERY AND STILTON SOUP LOBSTER BISQUE LACED WITH SHERRY CARROT & CORIANDER SOUP BEEF CONSOMME BROCCOLI AND ALMOND SOUP POTATO AND LEEK SOUP FARMHOUSE VEGETABLE SOUPhttp://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 8
    • BANQUETING A LA CARTE DISHES PLEASE CHOOSE YOUR LUNCH OR DINNER MENU FROM THE FOLLOWING SELECTION Fish SUPREME OF SALMON PROVENCALE, SAUTEED WITH TOMATO, ONION AND GARLIC SEABASS GARNISHED WITH CRUMBS, PARSLEY AND LIGHT HERBS POACHED SCOTCH SALMON WITH DILL HOLLANDAISE SAUCE PAUPIETTES OF LEMON SOLE, FILLED WITH CRAB MOUSSE WITH WHITE WINE AND CHEESE SAUCE GRILLED HALIBUT WITH A TANGY LEMON SAUCE FILLETS OF SOLE STUFFED WITH SPINACH PAN FRIED TUNA STEAK WITH BOIUELAISE SAUCE Poultry SUPREME OF CHICKEN WITH A SESAME SEED CRUST AND SWEET SHERRY SAUCE FANNED BREAST OF DUCK WITH ORANGE AND LIME SAUCE BREAST OF CHICKEN FILLED WITH STILTON MOUSSE, WRAPPED IN A PUFF PASTRY ENVELOPE BREAST OF DUCK WITH A POMEGRANATE AND WALNUT SAUCE BREAST OF CHICKEN FILLED WITH BRIE AND ASPARAGUS POUSSIN WITH A LEMON AND HONEY GLAZE Meat NOISETTES OF ENGLISH LAMB WITH FRESH MINT AND TOMATO SAUCE ROAST BEEF WITH YORKSHIRE PUDDING AND HORSERADISH SAUCE ROAST LOIN OF PORK WITH GRAPES AND MASALA SAUCE SAUTEED BRITISH VEAL CUTLET IN A LEMON AND ROSEMARY SAUCE MEDALIJONS OF BEEF WITH PICKLED WALNUT AND MADEIRA SAUCE FILLET OF LAMB WELLINGTON COOKED IN A PASTRY CASE WITH A ROSEMARY AND REDGIJRRANT SAUCE FILLET OF LAMB WITH PINENUTS AND CORIANDER WITH A ROSEMARY JUS ROAST LOIN OF BRITISH VEAL WITH MANGO AND HAZELNUT STUFFING Game BREAST OF PHEASANT WITH A RICH PORT AND CLARET SAUCE BREAST OF GUINEA FOWL IN A SLOE GIN AND JUNIPER SAUCE VENISON AND WILD MUSHROOM PIE WHOLE BONED QUAILS WITH WILD RICE AND APRICOTS WITH A RED WINE AND CINNAMON SAUCEhttp://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 9
    • BANQUETING A LA CARTE DISHES PLEASE CHOOSE YOUR LUNCH OR DINNER MENU FROM THE FOLLOWING SECTION Desserts QUEEN PINEAPPLE MARINADEIDIN COINTREAU WITH ELDLEBERRY SORBET SUMMER PUDDING WITH DEVONSHIRE CLOTTED CREAMBRANDY SNAP BASKET FILLED WITH A COCKTAIL OF TROPICAL AND SEASONAL. FRUIIS WITH RASPBERRY COULIS CHOCOLATE TRUFFLE WITH SWEET ORANGE ANGLAISE STRAWBERRY CHARLOTITE WITH DEVONSHIRE CLOTTED CREAM COCONUT ICE-CREAM AND KAHLUA SAUCE APPLE TART WITH CREME ANGLAISE NOUGATINE BASKETS OF SEASONAL FRUITS WITH FRESH CREAM LIME SORBERT WITH PINEAPPLE COULIS POACHED PEARS ON A DUO OF WHITE AND DARK CHOCOLATE CHERRY WALNUT AND CHOCOLATE POTS ORANGES IN CARAMEL AND COINTREAU PASSION FRUIT BRULEE STRAWBERRY PROFITEROLES WITH CHOCOLATE SAUCE Savories TARTLETS OF FRESH SPINACH AND HERB CHEESE TARTLETS OF GOATS CHEESE AND BLACK OUVES TARTLETS OF STILTON AND WALNUTS A SELECTION OF ENGISH AND EUROPEAN CHEESES SERVED WITH ASSORTED SWEET AND SAVOURY BISCUITS Beverages Coffee and Tea as included with all Three Course and Four Course Meals FRESH GROUND ROAST COFFEE INDIAN TEA COFFEE AND HOMEMADE PETITS FOURS Minimum Price For 3 Courses £ Prices Do Not Include VAT Silver Service Lunch or Dinner for under 20 People will Incur a Service Chargehttp://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 10
    • VEGETARIAN SELECTOR The Dishes Below can be chosen as the Vegetarian Alternative for any of the Buffet; Lunch or Dinner Menus in this Booklet STUFFED ROLLS OF LASAGNE COVERED WITH OLIVE AND TOMATO SAUCE SPRINKLED WITH CHEESE AUBERGINE WITH CONCASSE TOMATOES, JERUSALEM ARTICHOKES AND BASIL, TOPPED WITH CHEDDAR CHEESE AND PINENUTS ASPARAGUS AND FIELD MUSHROOM PIE FILO TARTLET FILLED WITH GRUYERE CHEESE AND LEEKS MUSHROOM STROGANOFF CHEESE AND MUSHROOM PANCAKES COURGETTE AND AUBERGINE BAKE VEGETARIAN LASAGNE VERDI BROCCOLI AND LIME MORNAY STIR FRIED ORIENTAL VEGETABLES STUFFED RED PEPPERS PASTA AND PINENUTS TOPPED WITH GRUYERE MUSHROOM WELLINGTON WITH TOMATO COULIS THREE BEAN CASSEROLE WITH SAFFRON RICE VEGETABLE FIESTA MEXICAN ENCHILADA CHEESE LEEK PIE VEGETABLE CURRYhttp://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 11
    • BREAKFAST CONTINENTAL STYLE CHILLED ORANGE, GRAPEFRUIT OR APPLE JUICE WARM CROISSANTS TOASTED BREAD SERVED WITH MARMALADE, JAMS, HONEY AND FRESH BUFFER FRESHLY GROUND FILTER COFFEE or POT OF BREAKFAST BLEND TEA WITH MILK OR FRESH LEMON Healthy Option YOGHURT AND MIJESLI TEA, COFFEE OR FRUIT JUICE Traditional English Breakfast EGG, BACON, SAUSAGE, MUSHROOM AND TOMATO TOASTED BREAD TEA, COFFEE OR FRUIT JUICE Fruit Selection BASKET OF SEASONAL FRUITS FOR ANYTIME OF THE DAY Beverages Morning Coffee FRESHLY GROUND FILTER COFFEE SERVED WITH A SELECTION OF BISCUITS or FRESHLY GROUND FILTER COFFEE SERVED WITH WARM DANISH PASTRIES or FRESHLY GROUND FILTER COFFEE – SERVED WITH A SELECTION OF MUFFINS Indian Tea MILK OR FRESH LEMON - SERVED WITH A SELECTION OF BISCUITS Mineral Water (liter) Orange Juice (1/2 liters) Afternoon Tea Indian Tea A Selection of Tea Sandwiches to Include SMOKED SALMON AND CUCUMBER EGG MAYONNAISE AND CRESS CREAM CHEESE AND CHIVES (CHOICE OF WHITE, GRANARY AND BROWN BREAD) A selection of Cakes to Include RICH FRUIT CAKE – SCONES – PASTRIEShttp://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 12
    • MENU EXAMPLES FROM OUR A LA CARTE SELECTION A B PUMPKIN SOUR WITH ALMONDS GALA MELO WITH STRAWBERRY VINAIGRETTE POSSSIN WITH A LEMON AND HONEY GLAZE PPOACHED SCOTCH SALMON WITH DILL HOLLANDAISE SAUCE APPLE TART WITH CREAM ANGLASISE CHERRY, WALNUT AND CHOCLATE POTS COFFE COFFEE C D POTTED FRESH SCOTCH SALMON ASPARAGUS SPEARS, ARTICOKE HEARTS SERVED WITH MELBA TOAST AND KING PRAWNS TAILS IN SUN DRIED TOMATO DRESSING FILLET OF LAMB FILLED WITH PINENUTS AND CORIANDER WITH A ROSEMARY JUS FANNED BREAST OF DUCK WITH ORANGE AND LIME SAUCE ORANGES IN CARAMEL AND COINTREAU SUMMER PUDDING WITH DEVON CLOTTED CREAM COFFEE A SELECTION OF ENGLISH AND EUROPEAN CHEESES COFFEEE AND PETITS FOURS E F SALMONN, HALBUT AND TUNA, SLICED BREAST OF HICKORY SMOKED SALMON, HALIBUT AND SWORDFISH CHICKEN ON A HERB SALAD SAUTEED VEAL CUTLET IN LEMON BROCCOLI AND ALMOND SOUP AND ROSEMARY SAUCE NOISETTES OF ENGLISH LAMB WITH POACHED PEARS ON A DUO OF WHITE FRESH MINT AND TOMATO SAUCE AND DARK CHOCOLATE STRAWBERRY PROFITEROLES . A SELECTION OF ENGLISH AND EUROPEAN CHEESES WITH CHOCOLATE SAUCE COFFEE AND HOMEMADE PETITS FOURS A SELECTION OF ENGLISH AND EUROPEAN CHEESES COFFEE AND HOMEMADE PETITS FOURS G H SMOKED SALMON AND DILL MOUSE PARMA HAM WITH MELON PROFITEROLES WITH CORIANDER SAUCE FILLETS OF SOLE STUFFED WITH SPINACH MEDALLIONS OF BEEF WITH PICKED WALNUT AND MADEIRA JUS WHOLE BONED QUAILS FILLED WITH WILD FICE AND APRICOTS WITH A RED WINE STRAWBERRY CHARLOTTE WITH CLOTTED CREAM AND CINNAMON SAUCE TARTLETS OF FRESH SPINANCH AND HERB CHEESE COCONUT ICE-CREAM AND KAHLUA SAUCE COFFEE AND HOMEMADE PETITS FOURS A SELECTION OF ENGLISH AND EURPOPEAN CHEESES COFFEE AND HOMEMADE PETITS FOURShttp://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 13
    • COCKTAIL BUFFETS For your information These cocktail menus are usually served as an appetiser with drinks. They do not constitute a meal. However, additional quantities can be prepared upon request. Cocktail Buffet Cocktail Buffet A B CRUDITIES & DIPS Cold Canapés BLACK & GREEN OLIVES SMOKED SALMON CATHERINE WHEELS KEBABS OF CUBED FRENCH BRIE, GRAPE AND PINEAPPLE PRETZELS BARQUEYFES FILLED WITH TARAMASAL4TA AND HUMOUS CRISPS Hot Canapés QUAILS EGGS PRUNES STUFFED WITH CHUTHEY WRAPPED IN BACON AND GRILLED MIXED NUTS PORK COCKTAIL SAUSAGES GLAZED WITH HONEY AND MUSTARD TWIGLETS CHICKEN SATAY SKEWERS WITH PEANUT DIP JAPANESE CRACKERS MINI GLAZED SAUSAGES Cocktail Buffet Cocktail Buffet C D (minimum number for this Menu 30 Guests) Assorted Canapés to include Selection of open Danish Sandwiches to include ALAMI CORNETS FILLED WITH CREAM CHEESE RARE ROAST BEEF HORSERADISH CREAM SMOKED SALMON AND CUCUMBER SMOKED SALMON PIN WHEELS ASPARAGUS SPEARS ON BROWN BREAD EGO MAYONNAISE MELON WRAPPED IN PARMA HAM ROAST DUCK AND ORANGE PIECES HONEY HAM SAUCE WITH MANGO ON STICKS PASTRY CASES FILLED WITH POACHED SALMON AND LEMON HOT CANAPES MAYONNAISE TINY QUICHES DEVILLED CHICKEN LIVERS WITH DIJONNAISE DIP Warm Selection BREADED CHICKEN DRUMSTICKS DEEP FRIED SCAMPI AND TARTARE SAUCE ONION BHAJI LAMB KEBABS WITH RED PEPPERS CUMLBERLAND COCKTAIL SAUSAGES BITESIZED HAMBURGERS WITH SPICE TOMATO DIP WELSH RAREBIT AND WALNUT TARTLETS SAVOURY BISCUITS Cocktail Buffet Cocktail Buffet E F (minimum number for this Menu 50 Guests) COLD SELECTION (minimum number for this Menu 50 Guests) SPINACH AND TOMATO CATHERINE WHEELS COLD SELECTION IOUCHEES OF CHICKEN AND MUSHROOMS SAVOURY MINI CROISSANTS QUAILS EGGS IN A CRISPY LETTUCE NEST WITH 0RIENTAL SALT CUCUMBER WITH SMOKED SALMON AND DILL RED AND BLACK CAVIAR PASTRY CHEQUERS VEGETABLE SAMOSAS CARROT WITH CURRIED CREAM CHEESE IROCHETTE OF FRESH FRUIT Hot selection CARROT AND SPINACH ROUIADE VEGETABLE AND POTATO PASTRIES HOT SELECTION BROCHETTE OF MONKFISH SERVED WITH LAMB LAMB KEBABS WITH A MINT AND YOGHURT DIP MINI YORKSHIRE PUDDINGS WITH BEEF AND HORSERADISH CRAB AND AVOCADO PARCELS CHICKEN TANDOORI WITH A CUCUMBER AND COCKTAIL DIP CHICKEN PIECES WITH ORANGE AND LEMON VEGETARIAN BITES SERVED WITH A GARLIC DIPhttp://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 14
    • WORKING LUNCHES Working Lunch A Displayed on a Buffet to Help Yourself Selection of Sandwiches WITH BROWN, WHITE AND GRANARY BREAD, SERVED WITH SALAD GARNISH TO INCLUDE EGG AND CHIVE MAYONNAISE CREAM CHEESE, DATES AND WALNUTS ROAST BEEF AND HORSERADISH CREAM TUNA AND APPLE MAYONNAISE ROAST NORFOLK TURKEY AND CRANBERRY SAUCE HONEY ROAST HAM AND GRAIN MUSTARD SCOTCH SMOKED SALMON BASKET OF SEASONAL FRESH FRUIT A Selection of Cheeses to include MATURE CHEDDAR -DANISH BLUE CREAMY CAMEMBERT A SELECTION OF CHOCOLATE BISCUITS FRESH GROUND ROAST COFFEE INDIAN TEA Working Lunch B Displayed on a Buffet to Help Yourself Selection of Sandwiches WITH BROWN, WHITE AND GRANARY BREAD, SERVED WITH SALAD GARNISH TO INCLUDE EGG AND CHIVE MAYONNAISE CREAM CHEESE, DATES AND WALNUTS ROAST BEEF AND HORSERADISH CREAM TUNA AND APPLE MAYONNAISE ROAST NORFOLK TURKEY AND CRANI3ERRY SAUCE HONEY ROAST HAM AND GRAIN MUSTARD SCOTCH SMOKED SALMON Warm Choice VEGETARIAN SAMOSAS FINGERS OF WHOLEMEAL QUICHE TINY PORK SAUSAGE ROLLS TRADITIONAL CHINESE SESAME PRAWN TOASTS INDIVIDUAL FRUIT TARTLETS A Selection of Cheeses to include MATURE CHEDDAR .DANISH BLUE -CREAMY CAMEMBERT PLATTER OF SEASONAL FRESH FRUIT FRESH GROUND ROAST COFFEE INDIAN TEAhttp://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 15
    • SELECTED WINE LIST Table Wine Cuvee Charnaux, White CRISP DRY WINE, WITH REFRESHING FRUIT FLAVOURS Cuvee Charnaux, Red SMOOTH, EASY DRINKING BORDFAU, SOFF AND FRUITY STYLE Alcohol Free Masson Light (California) A LIGHT FRUITY STYLE, WITH A MEDIUM TO DRY FINISH Rose Rose D ‘Anjou A Subileau MEDIUM BODIED WITH REFRESHING “STRAWBERRY” FRUIT FLAVOURS Sparkling Wines Vin Mousseux Brut, Cockburn and Campbell LIGHT AND DRY WITH FRESH BUBBLY FRUIT-APPLE FINISH Freixenet Cordon Negro, Brut Cava (Spain) ELEGANT FULL BODIED STYLE, WITH A FULL MOUSSE AND SPICY FRUIT FINISH Champagne Cockburn and Campbell Special Cuvee, Brut INOT NOIR AND CHARDONNAY GRAPES BLENDED TO PRODUCE A MEDIUM T0 DRY WINE WITH A FULL “FRESH BREAD” NOSE White Wines Muscadet de Sevre et Maine A Subileau DRY, FRESH, WELL BALANCED WINE Muscadet Sur Lie, Domaine Vinconniere SYTLISH, FULL BODIED WINE WITH AN ELEGANT FRUIT FINISH Sancerre Les Jeannettes, Henri Bourgeois LIGHT IN STYLE WITH LEAFY BL4CKCURRANT FRESHNESS AND A TASTE OF GOOSEBERRIES Pouilly Blanc Fumi -Chateau du Nozet, de Ladoucette FULL BODIED WINE, FULL OF GRASSY, LEMON ZESTY AROMAS AND DRY SMOKY FRESH White Bordeaux Sauvignon Trois Mouline VU. 01-RIPE TROPICAL SAL VIGNON FRUIT White Burgundy Bourgogne Aligote, A Ghislain HINTS OF ALMOND AND VANILLAS FRUIT, WITH A FINE BALANCE OF FRUIT ACIE ST Vern, Chateau des Correaux RIPE, BUTEERY FRUIT WITH A CREAMY PINEAPPLE FINISH Montagny Premier Cru, Vieilles Vignes STRONG. PRESISTANT FRUIT FLAVOURS WITH A LONG RICH FINISH Chablis Cockburn and Campbell SR0NG FLAVOURS OF ALMOND AND VANILLA-FRUIT, GOOD ACIDITY AND FINE Chablis “Vaillons” Domaine Laroche, Premiere Crz MELLOW AROMAI1C WINE, FULL BODIED WITH INTENSE FRUIT FLAVOURShttp://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 16
    • SELECTED WINE LIST Spanish White Marques del Tuna, Valencia LIGHT, DRY EASY DRINKING STYLE Rioja “El Coto” DRY AND FRESH WITH FULL GENEROUS FRUIT California Mountain View Special Reserve, While A SKILLFULLY BLENDED WINE WITH RIPE FRUIT FLAVOURS AND EASY DRINKING STYLE Mountain View Chardonnay FULL OF RICH BUITERY FRUIT, A WINE OF SUPERB QUALITY Australia Crystal Brook Colombard/Chardonnay RICH, RIPE TROPICAL FRUIT, 80FF SPICY FINISH Brown Brothers Chenin Blanc, Victoria LIGHT. CRISP AND DRY WITH A LONG FRUITY APPLE FINISH South Africa Chenin Blanc, Cape of Good Hope FRESH LEMON ACIDITY, BALANCED BY RIPE DELICATE FRUIT New Zealand Montana Marlborough Sauvignon DRY AND AROMATIC WITH CITRUS AND GOOSEBERRY CHARACTERISTICS WITH INVIGORATING FRESHNESS Red Wines Claret Cockburn and Campbell WARM AND SPICY WITH RIPE FRUIT AND SMOOTH SOFF FLAVOURS Chateau les Vergnes BRIGHT RED PURPLE COLOUR WITH BL&CKCURRANT FRUIT AND A LONG LASTING FINISH Chateau Lafitte Premieres Cotes de Blaye SOFT CONCENTRATED FRUIT FLAVOURS WITH REAL ELEGANCE AND STYLE Château Cap de 1 ‘Ousteau, Haut Medoc FULL BODIED RICH RIPE WINE WITH A (1001) BALANCE OF FRUIT AND TANNLNS Chateau Ia Tour St Bonnet, Cru Bourgeois Medoc LOVELY CEDARY BLACKCURRANT NOSE. MEDIUM TO FULL BODIED, WELL BALANCED WINE Red Burgundy Chateau des Vergers, Beaujolais Villages A GENTLE, DELICATE WINE WITH LIGHT STRAWBERRY FRUIT FLAVORS Bourgogne Hautes Cotes de Beaune, Picard el Fib AN ELEGANT, SOFT RICH WINE WITH A LONG SILKY FRUI I FINISH Brouilly Chateau Thibault Loron COMPLEX SILKY WINE WITH FRAGRANT CHERRY-LIKE AROMAS. STYLISH, ELEGANT WINE Chateau de Fleurie GENTLE AND DELICATE WINE, WITH RICH GAMAY” FRUIT FLAVOUR AND A HINT OF CLOVERhttp://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 17
    • SELECTED WINE LIST Rhone Coles du Rhone Producteurs Reunis A MEDIUM BODIED WINE WITH RICH PLUSBVIY FRUIT AND A HINT OF SPICE Crozes Hermitage Domaine des Pierre Benites A DEEP PURPLE RICH CONCENI11ATED WINE WITH A WARM SATISFYING FINISH Chdteauneuf du Pape, La Croix des Papes A DEEP GARNET COLOUR, POWERFUL RED. ROBUST WITH AN INTENSE PEPPERY, SPICY FRUIT CHARACTER Italy Chianti Classico A MELLOW AROMATIC WINE WITH RIPE FRUIT FLAVOUR Barolo Villadoria FULL BODIED, ROBUST AND SM(X)TH TEXTURED WINE WITH WARM RED PLUMMY FRUIT Spain Marques del Tuna Valencia LIGHT EASY DRINKING STYLE WITH A PLEASANT FRUIT FLAVOUR Rioja el Coto, Crianza AGED IN AMERICAN OAK FOR 12 MONDIS. THIS WINE HAS ABUNDANT FRUITY AND MELI.OW CHARACTER California Mountain View Pinot Noir, Monierey/Napa Valley A GENTLE DELICATE WINE TITl FIRM STRAWBERRY FRUIT AND DEPTH OF FLAVOUR Mountain View Cabernet Sauvignon. North Coast A FULL BODIED RICH, RIPE WINE WITH A STRONG BLACKCURRAN~ NOSE Australia Crystal Brook Shirazi Cabernet MEDIUM TO Fl IL BODIED, WITH SPICY, INTENSELY FRUITY FLAVOURS Beresford Cabernet Merlot, Mc Claren Vale MEDIUM BODIED, WITH 80FF BLACKCURRANT FRUIT AND A SMOOTH TFXI’URE South Africa Pinotage. Cape of Good Hope A RIPE, SUPPLE, MEDIUM BODIED WINE WITH SMOOTH SOFT FLAVOURS Chile Torres Cabernet Sauvignon, Curico FULL BODIED, WITH WARM RICH, PLUMMY FRUIT WITH SUBTLE VANILLA CHARACTER AND VELVETY TEXTUREhttp://www.linkedin.com/in/christopherbird Tel 020 3011 5863 Page 18