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CONFERENCE & EVENTS MENU

Autumn / Winter 2020/21

SEARCYS C&E MENUS AUTUMN / WINTER 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 AUTUMN / WINTER 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 AUTUMN / WINTER 2020 3 CANAPES

COLD HOT PUDDING Yorkshire pudding, rare roast beef, Doughnut pulled beef Coffee (v) Smoked chicken Caesar Beef slider, cheddar, and rapeseed oil cake (v) Ham hock terrine, gherkin Chicken satay, peanut sambal Plum and trifle (v) Pancake. duck, spring , Egg and bacon tart Searcy Champagne jelly cod taco, jalapeno, Duck arancini Bakewell tart, clotted cream Searcys , lemon Lamb , cucumber yoghurt Beignet, bitter chocolate sauce (v) Smoked mackerel rillettes, horseradish Crab cakes, garlic Sticky toffee pudding (v) Shrimp popcorn Tiger prawns, chilli, Beetroot shortbread, goats’ cheese (v) Smoked haddock kedgeree, quail egg Stilton and red onion tart (v) , tartare Tapioca cracker, pickled butternut (v) Welsh rarebit (v) Bruschetta, avocado, tomato, mozzarella (v) Mushroom and potato tart (v) Pumpkin gnocchi, sage butter sauce (v) , aubergine, (v)

SEARCYS C&E MENUS AUTUMN / WINTER 2020 4 SMALL PLATES

MEAT VEGETARIAN / VEGAN

COLD HOT COLD HOT Smoked chicken Caesar, quail egg Bangers, mash, onion gravy Beetroot, Stilton, candied Butternut risotto, pumpkin seeds, (v) white truffle oil (v) Rare roast beef, , Steak, chips, Bearnaise cornichon Orzo, courgette, peas, edamame Thai green chicken curry, coconut (v) rice Mushroom and truffle linguine, Lamb tagine, jewelled Italian hard cheese (v) hash, fried quail egg Aubergine curry, cauliflower Cassoulet, confit duck, garlic couscous (v) burger, cheddar, tomato Bao bun, duck, carrot, spring onion (v) Chicken quesadilla, spiced avocado

FISH PUDDING

COLD HOT COLD HOT Prawn cocktail Fish, chips, mushy peas brulee, mango, Bakewell tart, clotted cream (v) (v) Searcys smoked salmon, pickled Smoked haddock and egg pie Blackberry and apple crumble pie, cucumber, horseradish Raspberry and ratafia trifle (v) custard (v) Spiced monkfish, dahl, naan Chocolate orange (v) Sticky whisky pudding, Crab and chilli risotto toffee sauce (v)

SEARCYS C&E MENUS AUTUMN / WINTER 2020 5 SEATED MEALS

RELAXED DINING

MENU 1 Celeriac and apple soup, thyme cheese straw (v) Goosnaugh chicken, turnips, hispi cabbage Date and walnut sponge, butterscotch sauce, vanilla ice cream (v)

MENU 2 Ham hock terrine, , Sea bream, -poached potatoes, kale Trifle, chocolate, compote (v)

MENU 3 Searcys smoked salmon, , rye bread Braised featherblade, buttermilk mash, heritage carrots Earl Grey panna cotta, brown sugar shortbread

SEARCYS C&E MENUS AUTUMN / WINTER 2020 6 SELECTOR

STARTERS MAIN COURSES PUDDINGS Beets, blue cheese, walnuts (v) Braised featherblade, buttermilk mash, heritage Honey cake, poached brambles, carrots Greek yoghurt (v) Ham hock terrine, piccalilli, sourdough Sea bream, dill-poached potatoes, kale Date and walnut sponge, butterscotch sauce, Searcys smoked salmon, pickled cucumber, rye vanilla ice cream (v) bread Celeriac and pearl barley risotto, Tricklemore cheese (v) Earl Grey panna cotta, brown sugar shortbread Celeriac and apple soup, thyme cheese straw (v) Goosnaugh chicken, turnips, hispi cabbage Treacle tart, whiskey cream (v) Cured mackerel, fennel, horseradish Pork belly, braised red cabbage, roast potato Poached pear, chocolate mousse, oranges (v) Confit chicken terrine, butternut, chicory Lamb hot pot, , boulangere potatoes Trifle, chocolate, cherry compote (v)

SEARCYS C&E MENUS AUTUMN / WINTER 2020 7 FINE DINING

MENU 1 Goats’ cheese and thyme twice-baked souffle, watercress (v) Guinea fowl, apricot, pistachio, salsify Pear tartin, port syllabub (v)

MENU 2 Game terrine, Cumberland sauce, sourdough toast Rock bass, shellfish broth, sea vegetables Meringue, , chocolate (v)

MENU 3 Scallop, black pudding, apple Beef Wellington, wild mushrooms, heritage carrots, Madeira sauce White chocolate and blueberry (v)

SEARCYS C&E MENUS AUTUMN / WINTER 2020 8 SELECTOR

STARTERS MAIN COURSES PUDDINGS Scallop, black pudding, apple Rock bass, shellfish broth, sea vegetables Dark chocolate parfait, salted peanut and banana ice cream (v) Beef carpaccio, rocket, parmesan Aged beef sirloin, grilled octopus, hasselback potatoes, tenderstem broccoli Pear tartin, port syllabub (v) Game terrine, Cumberland sauce, sourdough toast Venison haunch, black pudding, celeriac White chocolate and blueberry cheesecake (v) dauphinoise Tattie scone, hot smoked salmon, Caramel mousse, oranges, brandy snap chive creme fraiche Lamb rump, goats’ cheese beignet, spinach Apple terrine, Calvados custard Smoked duck and pear salad, gherkin Beef Wellington, wild mushrooms, heritage carrots, Madeira sauce Meringue, chestnut, chocolate (v) Goats’ cheese and thyme twice-baked souffle, watercress (v) Guinea fowl, apricot, pistachio, salsify

SEARCYS C&E MENUS AUTUMN / WINTER 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, biscuits 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 sandwiches, 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 scones, clotted cream, strawberry jam Scone, clotted cream, jam (v)

SEARCYS C&E MENUS AUTUMN / WINTER 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) Lincolnshire sausage, 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 AUTUMN / WINTER 2020 11 WORKING LUNCH

SELECTOR

SOUP PUDDING HANDHELD Tuscan (ve) Poached plums and pears, honeyed Closed sandwich / wrap / baguette / Greek yoghurt (v) speciality bread / Sweet potato, coconut (ve) Searcys Bakewell (v) Cheese, sweet pickle (v) , , carrot (ve) Chocolate pot (v) Ham. English Mushroom, parsley (ve) Egg mayonnaise, cress (v) Parsnip, honey (v) mayonnaise, cucumber Celeriac, apple (v) Searcys smoked salmon, lemon Coronation chicken, spinach Chicken, sage and onion stuffing mayonnaise SALAD , beetroot, carrot (ve) Red cabbage, walnut, mayonnaise (v) , cheese, dill pickle Roast butternut, red onion, pumpkin seed (ve) Roast vegetables, (v) Potato, gherkin (v) Chicken, avocado, basil Barley, beetroot, feta (v) Ham, Swiss cheese Roast peppers, aubergine, black (ve)

SEARCYS C&E MENUS AUTUMN / WINTER 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) Cucumber, dill, yoghurt Beetroot and barley risotto, heritage carrots (ve) Poached salmon, Hollandaise Coleslaw Marsala aubergine steaks, humous, pickled Chilli and lime-marinated chicken (ve) New potato, chive Bavette steak, watercress, horseradish Greek Lamb hot pot, rosemary 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 AUTUMN / WINTER 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 AUTUMN / WINTER 2020 14 FOOD STALLS

ASIA

JAPANESE KATSU CURRY JAPANESE SUSHI Panko-breaded chicken and mushrooms fried in Maki, Californian and inside-out rolls with light oil and served with spicy vegetable curry soy, and pickled ginger and steamed rice

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

INDIAN DAHLS INDIAN KULFI Vegan and vegetarian stews made with black Traditional Indian dairy ice cream with fresh and red and chickpeas infused with Indian mango, guava and coconut spices and accompanied by warm chapati and roti breads

SEARCYS C&E MENUS AUTUMN / WINTER 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 AUTUMN / WINTER 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 AUTUMN / WINTER 2020 17