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CONFERENCE & EVENTS MENU

Spring / Summer 2020

SEARCYS C&E MENUS SPRING / SUMMER 2020 1 CONTENTS

Nibbles

Canapes

Small plates

Seated meals – Relaxed dining – Fine dining Day delegate packages

Breakfast

Working lunch

Food stalls

SEARCYS C&E MENUS SPRING / SUMMER 2020 2 NIBBLES

HOUSE Sea salted hand-cooked crisps Caramelised mixed nuts

PREMIUM Marinated , , lemon Smoked

LUXURY Truffled nuts Vegetable crisps

SEARCYS C&E MENUS SPRING / SUMMER 2020 3 CANAPES

COLD HOT , rare , Smoked chicken and arancini, Coffee (v) homemade Smoked chicken Caesar and rapeseed oil cake (v) Beef slider, cheddar, tomato Sussex ham hock, Norbury Blue, Rhubarb and vanilla tart (v) pickled carrot Chicken satay, peanut sambal Searcy Champagne jelly . duck, spring , Chorizo, honey, soy , clotted cream (v) cod taco, kimchi, radish Lamb , cucumber yoghurt Lemon meringue lollipop (v) Searcys , lemon Crab cakes, garlic Inside-out white chocolate (v) Wye trout, potato , watercress mayonnaise Tempura prawn, lemon, Szechuan dressing Dorset crab, kohlrahi, Avruga caviar Mussel, garlic, , breadcrumbs Beetroot shortbread, goats’ cheese (v) , tartare Asparagus macaroon, Pecorino (v) (v) Grilled summer vegetables, black paste, Pea, broad and mint tart (v) bruschetta (v) Red pepper and lemon frittata (v) Bruschetta, avocado, tomato, mozzarella (v) Asparagus gnocchi, fennel, truffle (v) Warm heritage tomato salad, rapeseed toast (v)

SEARCYS C&E MENUS SPRING / SUMMER 2020 4 SMALL PLATES

MEAT VEGETARIAN / VEGAN

COLD HOT COLD HOT Smoked chicken Caesar, quail egg Bangers, mash, onion Beetroot, Stilton, candied Asparagus and pea risotto, heritage (v) potato crisps, rapeseed oil (ve) Rare roast beef, , Steak, chips, Bearnaise cornichon , poached quail Moroccan-spiced lamb, jewelled egg, Hollandaise (v) Hereford beef salad, , , mint yoghurt spring onion, ginger Courgette and rocket linguine, Thai green chicken curry, coconut Italian hard cheese (v) rice Aubergine curry, cauliflower Buttermilk fried chicken, sweetcorn couscous (ve) succotash burger, cheddar, Duck stir-fry, carrot, courgette, tomato (v) black bean sauce Bao bun, duck, carrot, spring onion

FISH PUDDING

COLD HOT COLD HOT Prawn cocktail Fish, chips, mushy peas , mint cream (v) Bakewell tart, clotted cream (v) Searcys smoked salmon, pickled Mackerel, heritage potatoes, Raspberry and ratafia (v) Baked Alaska, sponge, cucumber, horseradish pickled vegetables rhubarb (v) Chocolate orange (v) Sea trout, summer , shellfish chowder Vanilla , passion , shortbread Crab and chilli risotto

SEARCYS C&E MENUS SPRING / SUMMER 2020 5 SEATED MEALS

RELAXED DINING

MENU 1 Watercress soup, chive drop (v) Goosnaugh chicken, Anya potatoes, baked onion, tarragon sauce Rhubarb granola , vanilla ice cream (v)

MENU 2 Chicken liver pate, , brioche Cod loin, summer bean fricassee, sorrel Strawberry shortcake (v)

MENU 3 Searcys smoked salmon, , rye Steak, chips, rocket salad, Bearnaise Creme brulee, lavender (v)

SEARCYS C&E MENUS SPRING / SUMMER 2020 6 SELECTOR

STARTERS MAIN COURSES Ham hock terrine, , Steak, chips, rocket salad, Bearnaise Creme brulee, lavender biscuit (v) Chicken liver pate, grape chutney, brioche Lamb, soy, parsley potatoes, Strawberry shortcake (v) Searcys smoked salmon, pickled cucumber, Goosnaugh chicken, Anya potatoes, baked onion, Earl Grey panna cotta, brown shortbread rye bread tarragon sauce , whiskey cream (v) Cured mackerel, fennel, horseradish Cod loin, summer bean fricassee, sorrel Rhubarb granola crumble, vanilla ice cream (v) Beets, blue cheese, walnuts (v) Sea bream, -poached potatoes, kale Trifle, chocolate, compote (v) Watercress soup, chive drop scone (v) Ricotta and spinach tortellini, sage butter, fried crumbs (v)

SEARCYS C&E MENUS SPRING / SUMMER 2020 7 FINE DINING

MENU 1 Goats’ cheese and thyme twice-baked souffle, watercress (v) Corn-fed chicken, chicken and asparagus , thyme potato cake Summer berry terrine, lemon (v)

MENU 2 Coronation chicken terrine, golden raisins, coriander Rock bass, shellfish broth, sea vegetables Egg tart, poached rhubarb (v)

MENU 3 Crab cocktail, apple, spring onion, brown crab cracker Guinea fowl, Madeira sauce, celeriac dauphinoise, purple sprouting broccoli Coconut madeleine, roast pineapple, sorbet (v)

SEARCYS C&E MENUS SPRING / SUMMER 2020 8 SELECTOR

STARTERS MAIN COURSES PUDDINGS Beef carpaccio, rocket, parmesan Aged beef sirloin, grilled octopus, hasselback Chocolate terrine, white peach, potatoes, tenderstem broccoli coffee ice cream (v) Coronation chicken terrine, golden raisins, coriander Lamb rump, goats’ cheese beignet, spinach Egg custard tart, poached rhubarb (v) Tattie scone, hot smoked salmon, Corn-fed chicken, chicken and asparagus White chocolate and blueberry (v) chive creme fraiche sausage, thyme potato cake Coconut madeleine, roast pineapple, Scallop, , apple Guinea fowl, Madeira sauce, celeriac lime sorbet (v) dauphinoise, purple sprouting broccoli Crab cocktail, apple, spring onion, Summer berry terrine, lemon syllabub (v) brown crab cracker Rock bass, shellfish broth, sea vegetables , , meringue, cream (v) Goats’ cheese and thyme twice-baked souffle, Ratatouille tarte fine, buffalo mozzarella, watercress (v) watercress and pinenut salad (v)

SEARCYS C&E MENUS SPRING / SUMMER 2020 9 DAILY DELEGATE PACKAGES

Based on a minimum of 10 delegates and including staffing and hire

PACKAGE 1 PACKAGE 2 PACKAGE 3 PACKAGE 4 Still and sparkling water Still and sparkling water Still and sparkling water LUNCH ONLY Customer’s selection fork buffet

MORNING BREAK MORNING BREAK MORNING BREAK Tea, coffee, Tea, coffee, morning pastries Tea, coffee, morning pastries, fruit skewers, bacon rolls, egg rolls BREAK ADDITIONS

HEALTHY MID-MORNING MID-MORNING MID-MORNING Granola bar (v) Tea, coffee Tea, coffee Tea, coffee, biscuits Power shot (ve) Fruit skewer (ve)

LUNCH LUNCH LUNCH Poached fruit, Greek yoghurt (v) Chef’s selection , fruit Chef’s selection sandwiches, salad, Customer’s selection fork buffet bowl, crisps finger , fruit bowl Fresh fruit juices INDULGENT Fresh fruit juices Fresh fruit juices Biscuits (v) Homemade shortbread (v) AFTERNOON AFTERNOON AFTERNOON Chocolate brownie (v) Tea, coffee, biscuits Tea, coffee, handmade cakes Tea, coffee, handmade , clotted cream, strawberry jam Scone, clotted cream, jam (v)

SEARCYS C&E MENUS SPRING / SUMMER 2020 10

BREAKFAST MENU 1 BREAKFAST MENU 2 BREAKFAST MENU 3 Pastry selection (v) Pastry selection (v) Pastry selection (v) Tropical fruit skewer, passion fruit sauce (ve) Flowerpot muffins (v) Cucumber, spinach and ginger smoothie (v) Oat porridge, , apple (v) Banana, peanut and oat milk smoothie (v) Coffee, tea Avocado, roast tomato, sourdough (v) Coffee, tea

Coffee, tea

SELECTOR

BAKERY HEALTHY INDULGENT Almond croissant (v) Bircher muesli (v) Banana, peanut and oat milk smoothie (v) Pain au chocolat (v) Greek yoghurt, pecan and almond granola (v) Bacon, sourdough Pain aux raisins (v) Tropical fruit skewer, passion fruit sauce (ve) , sourdough Vegan blueberry muffin (ve) Cucumber, spinach and ginger smoothie (v) Egg, sourdough (v) Flowerpot muffin (v) Oat porridge, cinnamon, apple (v) Avocado, roast tomato, sourdough (v) Banana bread (v) Bran and raisin muffin (v) Smoked salmon, ,

SEARCYS C&E MENUS SPRING / SUMMER 2020 11 WORKING LUNCH

SELECTOR

SOUP PUDDING HANDHELD Carrot, coriander (ve) Fresh berries, lemon syllabub (v) Closed / wrap / baguette / speciality bread / Tomato, basil (ve) Searcys Bakewell (v) Cheese, sweet pickle (v) , , carrot (ve) Chocolate pot (v) Ham. English Mushroom, parsley (ve) Egg mayonnaise, cress (v) White onion, thyme (v) mayonnaise, cucumber Watercress (v) Searcys smoked salmon, lemon Coronation chicken, spinach Chicken, sage and onion stuffing mayonnaise SALAD , beetroot, carrot (ve) Apple, celery, (v) , cheese, dill pickle Greek (v) Roast vegetables, (v) Potato, gherkin (v) Chicken, avocado, basil Barley, beetroot, feta (v) Ham, Swiss cheese Roast peppers, aubergine, black olive (ve)

SEARCYS C&E MENUS SPRING / SUMMER 2020 12 FORK BUFFETS

SELECTOR

CHOOSE 1 MAIN CHOOSE 1 VEGETARIAN / VEGAN CHOOSE 2 SALADS

MAINS VEGETARIAN / VEGAN SALADS Rosemary-marinated lamb shoulder, preserved Charred courgette, spinach and ricotta Heritage tomato lemons, Kalamata olives cannelloni (v) Garden Sauteed beef, , capers, shallots, Cherry tomato, cheddar and red onion tart (v) tarragon Cucumber, dill, yoghurt Beetroot and barley risotto, heritage carrots (ve) Bavette steak, watercress, horseradish Coleslaw Marsala aubergine steaks, humous, pickled Lamb hot pot, rosemary (ve) New potato, chive Chilli and lime-marinated chicken Greek Poached salmon, Hollandaise CHOOSE 1 SIDE CHOOSE 1 PUDDING SIDES Braised basmati rice PUDDINGS Steamed Anya potatoes Fresh berries, lemon syllabub (v) Saute potatoes Searcys Bakewell (v) Honey-glazed carrots Chocolate pot (v) Buttered greens Seasonal fruit tart (v) Blueberry and lemon cheesecake Praline choux buns (v)

SEARCYS C&E MENUS SPRING / SUMMER 2020 13 FOOD STALLS

AMERICAS

PERUVIAN CEVICHE NEW YORK SLIDERS Seabass, mackerel and scallops cooked live with lime, Small and perfectly formed brioche buns filled with chilli and coriander served with alliums, and fried burgers, jackfruit burgers and crab cakes with all the bread fruit traditional burger fixings

BRAZILIAN CHURRASCO JAMAICAN JERK -rubbed picanha steaks grilled on a Marinated chicken and sweet potato in jerk spice and churrasco sword and served with bahain spice chilli with coconut rice served on baked banana leaves with lime wedges

MEXICAN TACOS NEW ORLEANIAN BEIGNETS Corn and wheat tortillas filled with spiced chicken, fish and vegetables with cheese, soured cream, avocado Airy square doughnuts covered in icing sugar with and bourbon cream, pineapple and passion fruit and hot chocolate dipping sauces

SEARCYS C&E MENUS SPRING / SUMMER 2020 14 FOOD STALLS

ASIA

JAPANESE KATSU CURRY INDIAN DAHLS Panko-breaded chicken and mushrooms fried in Vegan and vegetarian stews made with black oil and served with spicy vegetable curry and red and chickpeas infused with Indian and steamed rice spices and accompanied by warm chapati and roti

CHINESE BAO BUNS SINGAPOREAN NOODLES Barbecued pork belly and tofu with pickled vegetables Stir-fried rice noodles with chicken, prawns and in soft steamed bun oriental vegetables

JAPANESE SUSHI INDIAN KULFI Maki, Californian and inside-out rolls with light Traditional Indian dairy ice cream with fresh soy, and pickled ginger mango, guava and coconut

SEARCYS C&E MENUS SPRING / SUMMER 2020 15 FOOD STALLS

AFRICA

MOROCCAN ALGERIAN Moroccan-spiced chicken in olive, apricot Merguez sausage and egg chakchouka with and sauce topped with cinnamon peppers, tomatoes and onions served with filo shards bread

GHANAIAN JOLLOF SOUTH AFRICAN SHRIMP BRAAI Fried plantain with ginger and chilli jollof Marinated tiger prawns with lemon, paprika and rice and tamarind parsley served with cornbread

SOUTH AFRICAN BUNNY ARABIAN MA’AMOUL CHOW Pastries filled with dates, nuts and figs served A fiery hot lamb curry served in half a loaf with marshmallow sauce and orange blossom of bread topped with sambal

SEARCYS C&E MENUS SPRING / SUMMER 2020 16 FOOD STALLS

EUROPE

NORTHERN EUROPEAN SALMON SPANISH PAELLA A feast of salmon; dill and vodka-cured with A traditional Valencian rice and vegetable dish sweet mustard sauce and Searcys smoked with flavoured with saffron and finished with chicken, pickled cucumber, lemon and rye bread shrimps and mussels

ENGLISH ROAST BEEF, POLISH YORKSHIRE PUDDING Dumplings filled with and potato or Traditional Yorkshire puddings topped with rare and bacon and served with butter roast beef and creamed horseradish sauce

ITALIAN GNOCCHI ETON MESS Potato gnocchi fried with basil and Deconstructed Eton Mess with flavoured served with either Gorgonzola cream or roast meringues, fresh berries and whipped cream tomato sauce

SEARCYS C&E MENUS SPRING / SUMMER 2020 17