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Hospitality Menus Breakfast CLASSIC CONTINENTAL BREAKFAST BUTTY THE GREAT BRITISH THE HEALTHY BREAKFAST EXTRAS BREAKFAST BREAKFAST BREAKFAST £12.00 £4.00 per person per item £12.00 £21.00 £15.00 Thick cut doorstep bloomer Selection of mini pastries Mixed berries and yoghurt Museum of London Museum of London Bacon or Cumberland sausage Docklands muesli Docklands muesli Ham and mature Cheddar croissant Seasonal berries, yoghurt, honey butty, tomato ketchup Strawberries, berries, Strawberries, berries, low fat or brown sauce low fat yoghurt, honey yoghurt, honey Bacon sandwiches Morning bakery section Freshly squeezed orange juice Toast and preserves Croissants, brioche, pain au chocolate, Danish pastries, English muffins, Rich roast Arabica coffee Eggs Florentine bread rolls, preserves Poached free range egg, steamed Twining’s teas and infusions Full British breakfast spinach, hollandaise, toasted Freshly squeezed orange juice Cumberland sausages, English muffins smoked back bacon, black Rich roast Arabica coffee pudding, roasted vine tomatoes, Portobello mushrooms, Twining’s teas and infusions Smoothies scrambled eggs, bubble Strawberry and banana and squeak Freshly squeezed orange juice Freshly squeezed orange juice Rich roast Arabica coffee Rich roast Arabica coffee Twining’s teas and infusions Twining’s teas and infusions All prices are excluding VAT. HOSPITALITY MENUS 3-COURSE MENU, TEA, COFFEE AND PETIT FOURS £42.00 Dinner ADD A CHEESE COURSE £6.50 STARTERS M A I N C O U R S E S DESSERTS Chicken Terrine Lamb Rump Roasted Strawberries Asparagus, pickled apple, orange and Yellow courgette, fennel, pepper and basil piperade, Roasted strawberry bavarois, dandelion chicory salad, savoury orange croute pommes Anna potato, wilted chard, heritage pepper purée and burdock jelly, black pepper meringue Smoked Ham Hock Terrine Beef Sirloin Lime and Vanilla Pea and shallot salsa, minted pea purée, Beef cheek bonbon, sweet potato dauphinoise, Lime and vanilla tart, vanilla yoghurt, heritage carrots, crackling, pickled mustard seeds charred tender-stem, carrot purée, summer herb emulsion mango compote, coconut tuille Salt Beef Brisket Guinea Fowl Black Forest Celeriac remoulade, pickled vegetables, Pea and pomme purée, broccoli, heritage carrot, Flourless chocolate gateaux, marinated cherries, sweet mustard vinaigrette, bagel toast game chips, thyme cream mascarpone cream, candied lemon Asparagus Mousse Duck Breast Custard Carmarthenshire cured ham, roasted cherry tomato, Polenta, sweet potato purée, pak-choi, honey and tamari dressing Elderflower custard tart, gooseberry compote, shimeji mushrooms, parsley and chervil salsa lemon and thyme syrup Maize Fed Chicken Cold Smoked Salmon Heritage baby carrot, potato rosti, watercress, Pina Colada Avocado mayonnaise, baby beetroot, radish, caper and dill salad wild garlic, tarragon cream Coconut baked pave, rum, lime, compressed pineapple Scorched Mackerel Hake Saffron aioli, cherry tomatoes, purple potato, snake beans, Saffron pasta ribbons, hispi cabbage purée, Cranachan black olive tapioca, golden tobiko, nasturtium oil summer vegetables, dill oil, lemongrass, ginger velouté Honey and whisky cream, fresh raspberries, toasted oats, honeycomb Warm Quail Salad Summer Squash (V) Charred baby corn, tomato and corn salsa, Charred onion squash, coconut and cardamom cream, basil aioli, crispy chicken skin cauliflower tabbouleh, cauliflower leaf pakora, spinach and chickpea masala Asparagus and Goats’ Cheese Tart (V) Spinach, red onion, micro salad, parmesan tuille, split lemon dressing Black Bean and Miso Fondant (V) All prices are excluding VAT. Miso dauphinoise, red peppers, King oyster, tempura beansprout, Inca Tomato Ceviche (V) broccolini with tamari, lime glazed black beans Black olive, peach tiger’s milk, avocado, coconut yogurt, braised heart of palm Beetroot Tempeh (V) Red lentil, chard, butternut squash spaghetti, fennel, Salt Baked Heritage Beetroot (V) turmeric cream, pepper and basil piperade Sweet potato purée, radish, black quinoa, orange and bay dressing Summer Vegetable Coulibiac (V) Maki Roll (V) Sweet potato purée, charred tender-stem broccoli, Cucumber and pickled daikon maki roll, black radish, summer herb emulsion mirin plum dressing, pomegranate, wasabi crisp, coriander salsa HOSPITALITY MENUS SIX CANAPÉS £21.00 canapes ADDITIONAL CANAPÉS £3.00 PER ITEM LAND CANAPÉS (served cold) SEA CANAPÉS (served cold) Duck Liver Parfait Herb Cured Halibut Morello glaze, freeze-dried mango lollies Wasabi butter, chioggia beetroot mille-feuille Steak Tartare Smoked Eel Dark rye, soft boiled quail’s egg, gherkin gel Samphire mousse, charred heart of palm, green tobiko “Hawaiian Pizza” Citrus Cured Diver Scallop Roast pineapple, mozzarella, crispy prosciutto Parma ham crisp, kumquat marmalade, lemon balm “Club Sandwich” Tiger Prawn and Cucumber Ribbons Crispy chicken skin, cured egg, bacon jam, tomato confetti Lemongrass and ginger cream, togarashi crunch Air Dried Beef Cornetto Black Cod Brandade Burrata, truffle artichoke crisp Crispy skin, smoked roe emulsion, keta Cured Lamb Neck Lobster Po’boy Pea aero, mint gel, grapefruit crisp Chervil mayo, bisque jam, avruga caviar Corn Fed Chicken Rillettes Cured Salmon and Blue Crab Cannelloni Cucumber ribbon, leek ash crème fraiche, crisp parsley Brown crab mayo, salmon skin Beef Carpaccio Tuna Pastrami Parmesan crisp, salsa verde, rocket Raw sauerkraut, gruyere snow, rye bread sauce Pressed Ham Hock Piccalilli sauce, crackling, pea shoot Smoked Duck Breast SEA CANAPÉS (served hot) Coconut and pineapple, honey and soy pearls Salt Cod Croquette Sweet smoked paprika aioli Hot Smoked Salmon Tartlet LAND CANAPÉS (served hot) Sorrel pistou, red amaranth Pulled Pork Beignet Gin and Tonic Tiger Prawn Tempura Smoked apple puree, apple blossom Lime mayo, flying fish roe Smoked Chicken Madeleine Sesame Crusted Salmon Spiced tomato chutney, tarragon crumb Calamansi lemon salsa HOSPITALITY MENUS SIX CANAPÉS £21.00 canapes ADDITIONAL CANAPÉS £3.00 PER ITEM PLANT CANAPÉS (served cold) SWEET CANAPÉS (served cold) Kalamata Tapioca White Rum Marshmallow Avocado, coconut yogurt, golden beet (v) Lime shortbread, minted sugar Comté Panna Cotta Lemon Cones Chicory, pear gel, oat crumble Raspberry compote, mascarpone cream Globe Artichoke Mousse Elderflower Custard Tartelette Wonton cigar, truffle fennel ash Strawberry gel, freeze dried strawberry Heritage Carrot Negroni Pâte de Fruit Tempeh and ginger terrine, lemon balm (v) Juniper sugar, candied orange Saffron Pink Lady Apple Mini Macarons Whipped rosary ash, caramel walnuts A selection Sweet Cured Heritage Cherry Tomato Raspberry Financier Bocconcini, pesto tartlets Lemon yoghurt, micro mint Smoked Tempeh Samphire jelly, heart of palm, ginger coconut cream (v) Black Jewelled Rice Cucumber Maki Roll All prices are excluding VAT. Red miso, crispy seaweed (v) Whipped Tofu Grilled Courgette Cannelloni Piquillo pepper, rock chives (v) PLANT CANAPÉS (served hot) Summer Vegetable Mini Pizzetinni Sweet peppers and mushroom Asparagus and Spinach Filo Tartlet Fennel piperade, sweet pea tendrils (v) Keen’s Cheddar Soufflé Pickled chutney, slow roast cherry tomato, crisp shallot HOSPITALITY MENUS FOUR BOWLS £30 bowl food ADDITIONAL BOWLS £6.00 PER BOWL MEAT (served warm) VEGETARIAN (served cold) FISH (served cold) DESSERT (served cold) Beech Smoked Ham Hock Bhel Puri Papdi Wafers Lemon and Black Pepper Mixed Melon Salad Red quinoa, pea, edamame, Bhel puri, peas, mung beans, chickpeas, tangy Salmon Gravadlax Mint Syrup, candied lemon tomato, salsa verde tamarind sauce, sweet minted yogurt Sweet mustard mayonnaise, lemon gel, Cranachan crispy caper powder, rye toast Summer Herb Roasted Chicken Soba Noodles Honey Whiskey cream, Tomato and parsley tabbouleh, Black radish, Asian vegetables, Sea Bass Coconut Ceviche toasted oat, honeycomb charred baby corn mirin plum dressing, pomegranate, wasabi Green papaya spaghetti, chilli, Lemon Cake crisp, coriander salsa cherry tomatoes, shiso leaf Mascarpone cream, Inca Tomato Smoked Trout Niçoise blueberry compote Black olive, peach tiger’s milk, Baby gem leaves, beans, Lime and Vanilla Tart MEAT (served hot) avocado, braised lotus root new potatoes, quails’ egg Mango compote, coconut tuille Lamb Shoulder Beetroot Edible Garden ‘’H. Foreman & Son’’ Hot Smoked Salmon Blueberry Meringue Pie Giant couscous, pomegranate, Thai asparagus, watermelon raddish, Beetroot, caper dill salad, burnt cucumber Lime zest parsley, sumac yoghurt black mouli, olive crumb mayonnaise, radish Buttermilk Panna Cotta Beef Shin Rendang Chilli and Garlic Prawns Poached Strawberry, Jasmine rice, grilled baby aubergine, Mini orecchiette pasta, black pepper meringue crispy curry leaf VEGETARIAN (served hot) baby spinach, pine nuts Charred Lamb Fillet Butternut Squash and Cashel Blue Cobbler Braised baby gem, chimichurri salsa Baby spinach, roasted red onions, coriander cream Curried Goat All prices are excluding VAT. Wild Mushroom Gnocchi FISH (served hot) Rice ‘n’ peas, plantain crisps Asparagus, lemon oil, Ticklemore cheese crumb BHoney Glazed Salmon Pancetta Mac ‘n’ Cheese Berkshire Spenwood Cheese Arancini Sticky sushi rice, ginger, White truffle, toasted brioche crumb, Sweet cured cherry tomato, mangetout, sesame salad crispy pancetta roquette salad, crispy cheese Turmeric Glazed King Prawns Truffled Mac ’n’ Cheese Chili, mint balsamic beluga lentils, Cauliflower florets, toasted snake beans, lime yogurt brioche crumb, sundried tomato Jerusalem Artichoke Ravioli (Vegan) Charred Artichoke Hearts, basil soy
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  • The Last Days of the Czars

    The Last Days of the Czars

    chapter ONE ★ 1910 s: The LAST DAYS ofZ the C ars My mother is expecting guests. In just a few hours in this sweltering July heat wave, eight people will show up for an extravagant czarist- era dinner at her small Queens apartment. But her kitchen resembles a building site. Pots tower and teeter in the sink; the food processor and blender drone on in unison. In a shiny bowl on Mom’s green faux- granite counter, a porous blob of yeast dough seems weirdly alive. I’m pretty sure it’s breathing. Unfazed, Mother simultaneously blends, sautés, keeps an eye on Chris Matthews on MSNBC, and chatters away on her cordless phone. At this moment she suggests a plump modern- day elf, multitasking away in her orange Indian housedress. Ever since I can remember, my mother has cooked like this, phone tucked under her chin. Of course, back in Brezhnev’s Moscow in the seventies when I was a kid, the idea of an “extravagant czarist dinner” would have provoked sardonic laughter. And the cord of our antedilu- vian black Soviet telefon was so traitorously twisted, I once tripped on it while carrying a platter of Mom’s lamb pilaf to the low three- legged table in the cluttered space where my parents did their living, sleeping, and entertaining. Right now, as one of Mom’s ancient émigré friends fills her ear with cultural gossip, that pilaf episode returns to me in cinematic slow mo- tion. Masses of yellow rice cascade onto our Armenian carpet. Biddy, 9 Soviet Cooking.indd 9 02/08/2013 12:11 Mastering the Art of Soviet Cooking my two- month- old puppy, greedily laps up every grain, her eyes and tongue swelling shockingly in an instant allergic reaction to lamb fat.