Masonic Season 2009/10

Menu Prices inc VAT

Traditional 3 Course Menu - £27.50

Banqueting Menu – Individually priced

Please contact the Hospitality and Events office on 0207 747 1185 who will be pleased to discuss your requirements

Traditional Menu Starters

Broccoli and Stilton and Buttered Wholemeal Bread Tomato Soup Ardennes Pâté with Pickled Veg Melon with Parma Ham Smoked Haddock Rarebit and Leek Soup Selection of Sliced Meat with Tomato Prawn Cocktail

Traditional Menu Main Courses

Roast Chicken Breast Flavoured with Tarragon Shepherd’s Lancashire Hot Pot Stew and Dumplings Chicken and Mushroom Pie and Kidney Salmon with Dill and Cream Sauce Pollock Florentine Fisherman’s Pie A Choice of Madras Curry and Basmati Rice (Choice of Beef, Chicken, Fish or Vegetable Curry served with Poppadoms or Naan Bread and Condiments, if Vegetables are required with curry they will incur a surcharge of £2.50 per head)

Traditional Menu Vegetarian Options

Cottage Vegetable Pie Spinach and Ricotta Cannelloni Wild Mushroom Ravioli Stuffed Bell Pepper

Traditional Menu Desserts

Peach Savarin and Strawberry Jam Black Forest Gateau Rhubarb Mixed Berry Pavlova Sherry Apple and Blackberry Pie and Fruit Salad Cheese Plate with

All , with the exception of Curry, are served with a Chef’s selection of Potatoes and Seasonal Vegetables. Specific requests for vegetable choices can normally be accommodated and will be subject to a £2.50 per portion surcharge

Add an additional Starter or Dessert Course For only £6.50 per head

Service Style The menu above is priced to include Silver Service. Switch your menu to be served Buffet Style for a discount of £2.00 per head

The Traditional 3 Course menu price is valid until July 31st 2010 and includes Coffee and Mints

Please read in conjunction with additional notes attached before placing your order

Banqueting Menu

Prices on the Banqueting Menu are subject to Market Forces and will alter periodically – please check our most up to date price before ordering. All dishes are priced per person, inclusive of vat and based on all diners selecting the same dish for each course with the exception of notified dietary requirements.

Starters

Herbed Goat’s Cheese and Red Pepper Terrine with Slow Cooked Potato - £8.50

Gingerbread Crusted Foie Gras with Spiced Prunes and Apple Chutney - £11.50

Lobster Rillet with Spiced Olive Cous Cous Salad and Lime Sauce - £10.75

Glazed Onion Tart with Artichoke and Radish Salad - £8

Chorizo and Octopus Salad with Olives and Tomatoes - £8.50

Marinated Diver Scallops with Orange and Fennel salad - £9.50

Smoked Venison with Celeriac Remoulade and Rocket - £9

Grilled Cherry Tomato Filo with Endive and Shallots - £8

Five Spiced Fillet with Apple and Clove Chutney, - £8.50

Sweet Potato and Mascarpone Soup with a Spiced Stuffed Won Ton - £8

Haggis, Neeps and Tatties - £8.50

Broccoli and Stilton Tart - £8

Potted Shrimps and Buttered Wholemeal Bread - £8

Tomato Soup - £8

Ardennes Pâté with Pickled Veg - £8

Melon with Parma Ham - £8

Smoked Haddock Rarebit - £8

Potato and Leek Soup - £8

Selection of Sliced Meat with Tomato Chutney - £8

Prawn Cocktail - £8

Main Courses

Meat

Roast Baby Chicken, Pomme Anna, Spinach and Game Sauce - £18.95

Grilled Ribeye Steak, Pont Nuef and Watercress - £18.50

Cannon of Lamb with Spinach, Aubergine Caviar and Pomme Cocotte - £18.95

Roast Chicken Breast with Paprika Potatoes and Crème Fraiche - £16.50

Braised Middle Neck of Lamb with Curly Kale and Mash Potato – £17.95

Roast Guinea Fowl with Turnip Puree and Pomme Fondant - £17.50

Stuffed Saddle of Lamb, Minted Parmantier Potatoes and Buttered Carrots - £19.50

Honey Glazed Medallions of Pork with Courgette Ribbons and Boulangere Potatoes - £18.50

Roast Chicken Breast Flavoured with Tarragon - £16

Shepherds’ Pie - £16

Lancashire Hot Pot - £16

Beef Stew and Dumplings - £16

Chicken and Mushroom Pie - £16

A Choice of Madras Curry and Basmati Rice - £16 (Choice of Beef, Chicken, Fish or Vegetable Curry served with Poppadoms or Naan Bread and Condiments, if Vegetables are Required with curry they will incur a surcharge of £2.50 per head)

House Specials (Carved in the Room) (Minimum numbers apply)

Roast Sirloin of Beef - £26.50 (18)

Roast Rib of Beef - £28 (12)

Beef Wellington - £29.50 (8)

Fish

Roast Supreme of Cod with a Bean Ragout - £17.50

Roast Sea Bass, Asparagus and Red Onion in an Olive Dressing - £17.00

Baked Trout with Roasted Fennel, Mustard Grain and Caper Sauce - £18.00

Monk fish with Sweet Potato Puree and Beetroot Sauce- £18.50

Roast Salmon, Samphire, Baby Leeks and Tomato Coulis - £17.25

Ballontine of Haddock with and Herb Cream Cheese - £16.50

Stuffed Squid with Potato, Coriander and Leeks - £17.10

Pan Fried Red Mullet on a Bed of Seafood Linguini with a Light Cream Sauce - £18.00

Fillet of Dover Sole with Crushed New Potato and Shallots - £24.50

Whole Grilled Dover Sole - £35

Salmon with Dill and Cream Sauce - £16

Pollock Florentine - £16

Fishermans Pie - £16 All Main Courses include the option of Chef’s Selection of Vegetables or Side Salad to accompany the dish

Vegetarian

Vegetarian Alternative Main Course will be priced in line with your selected Main Course

Cottage Vegetable Pie

Spinach and Ricotta Cannelloni

Wild Mushroom Ravioli

Stuffed Bell Pepper

Wild Mushroom Risotto with Crème Fraiche and Chives

Gnocchi with Red Pepper, Broad Beans and Red Onion

Vegetables en Croute

Sweet Potato with Roasted Baby Peppers and a Tarragon Buerre Blanc

Desserts

All desserts are priced at £8.50

Chocolate Fondant and Vanilla Ice Cream

Apple Tart Tatin and Caramel Ice Cream

Blueberry and Raspberry Milk Shake

Pina Colada Terrine with Glazed Pineapple

Raspberry Iced Soufflé with Pistachio

Chocolate Tart and Almond Biscotti

Exotic Spring Roll with Lychees

Desserts - Continued

Peach Savarin

Rice Pudding and Strawberry Jam

Black Forest Gateau

Rhubarb Crumble

Spotted Dick

Mixed Berry Pavlova

Sherry Trifle

Apple and Blackberry Pie and Custard

Fruit Salad

Cheese

Traditional English Cheeseboard of Cheddar, Somerset Brie and Stilton With Biscuits, Celery, Grapes and Chutney - £8.50

Savouries All Savouries are priced at £4.50

Grilled Field Mushrooms with Sage and Blue Cheese

Scotch Woodcock

Soft Roes on Toast

Welsh Rarebit

Devils on Horseback

Coffee Filter Coffee with mints - £2.50 Filter Coffee with truffles - £3.50

Christmas Menu

Cream of Tomato Soup with Croutons

Roast Turkey with Sausagemeat, Herb and Chestnut Stuffing and Rolls

Roast Potatoes Brussel Sprouts Carrots and Parsnips Turkey

Christmas Pudding and Brandy Sauce

Coffee and Mince Pies

Seasonal Napkins and Crackers

£29.50 per head

ADDITIONAL NOTES – MASONIC DINING

ALTERNATIVE COURSE CHOICES The menu price is based on all diners taking the same dish for each course. Where possible we will accommodate special dietary requirements. Should orders be received for a multiple choice of any course then we reserve the right to make an appropriate surcharge. Changes of menu on the night not notified in advance will incur an additional charge relative to the dish replaced

ALTERNATIVE DESSERT Diners requiring Cheese, Fresh Fruit or Ice Cream as an alternative to the dessert should be advised at the time of ordering. Alternatives ordered on the night we will subject to a supplement of £8 inclusive per portion.

SHORTAGES AND SHORT COVERS All Shortages will be charged at the Short Cover charge of £23.50 and will only apply to the Traditional Menu.

TEA AND BISCUITS, served in the dining rooms, is charged at £1.30 inclusive per head.

For those with any specific DIETARY REQUIREMENTS, our Chef will be delighted to meet your needs.

A PRIVATE BAR can be provided in your dining room on request. For Cash Bars a Pro Rata staff charge will be levied, a minimum fee of £50 applies. Staff can be provided for an Account Bar subject to availability, if numbers fall below 20 a charge of £50 will be levied for staff, if required.

A PIANO or ELECTRONIC KEYBOARD is available in the dining rooms at no extra charge. However, the choice of instrument is based on dining figures and availability as the smaller dining rooms are too small for a piano.

SPECIFIC ROOM REQUESTS Where possible requests for specific rooms will be accommodated. As such requests may cause loss of revenue we reserve the right to make an administrative charge that will be advised on request. Typical examples of charges are: Earl of Euston - £75 Boardroom - £50 Combined use of rooms 2 & 3 for numbers smaller than the capacity - £100

CORKAGE charges including VAT are:

Per Bottle Litre 1.5 Litre Litre

PORT AND SHERRY £20.00 £25.75 GIN AND WHISKY £25.00 £29.50 £34.50 BRANDY/COGNAC £30.00 £35.00 CHAMPAGNE £26.50 SPARKLING WINE £11.00 STILL WINE £ 9.50

Canapés

£2 per person per item -10 people x 6 canapés per person minimum order

Hot

Fish

Asian Fish Cakes Seared Tuna with Olives and Quails Egg Marinated Salmon and Plaice Skewers Roast Haddock and Herb

Vegetarian

Wild Mushroom and Tarragon Tart Dim Sum Mini Pizza Mango and Tomato Filo

Meat

Beef Chipolatas and Mash Duck and Mango Spring Rolls Roast Goose and Gooseberry Tart

Dessert

Chocolate Fondue with Marshmallows and Chunky Fruit Chocolate Cake and Chocolate Custard Banana Fig Tart Tatin

Canapés

Cold

Fish

Smoked Salmon and Dill Roulade Tuna Tartare Salmon Monkfish with Fennel and Caraway Salad

Vegetarian

Sun Dried Tomato, Mozzarella and Avocado Nicoise Salad Goats Cheese, Confit Tomato and Artichoke Sweetcorn

Meat

Chicken Ballontine with Sage Ham and Smoked Chicken Roulade Smoked Venison and Chocolate Sauce Salami and Pickled Onion Skewer

Dessert

Lemon Tart and Crème Fraiche Raspberry Truffles Fruit Tartlet Tiramisu

Finger Buffet

A Selection of on White, Brown and Tomato Bread

Meat

Sweet and Sour Chicken Skewers Beef Sesame and Soy Skewers Duck and Mango Spring Rolls Smoked Chicken and Pepper Tart Baby with Worcestershire Sauce and Tabasco Sauce Pork Stir Fry Wraps

Fish

Salmon and Yellow Pepper Skewer Milanese Risotto Cake Plaice Goujons and Tartare Sauce Haddock and Egg Tempura Prawns and Sweet Chilli Dip Seafood Dim Sum

Vegetarian

Asparagus and Feta Tart Tomato Bruschetta Vegetable Spring Roll Char Grilled Vegetable Tart Florentine Quiche Spiced Vegetable

Dessert

Orange and Honey Mille Fuille Lemon Tart with Cream Chantilly Lemongrass Chocolate Cup Selection of Sliced Fruit Selection of Cheese, Biscuits and Chutneys - £3 supplement per person

Selection of five + sandwiches £15.95 Selection of seven + sandwiches £17.95 Selection of nine + sandwiches £19.95

Coffee Breaks

Carrot Cake Homemade Scones and Clotted Cream Chocolate Brownies Almond Slice Selection of Mini Danish

All items £2.50 per person, per item

Breakfast meeting

Healthy Option

Selection of Yoghurt, Dried Fruit, Whole Grain, Nuts, Seeds and Health Food Bars

Cereals

A Selection of Popular Cereals

Continental Breakfast

Croissants, Pain au Chocolate, Mini Fruit Danish and Sliced Fruit

Baps

Egg, Bacon or on Floured White or Wholemeal Baps

Smoked Salmon

Smoked Salmon and Scrambled Egg

£18 per head

Breakfast Buffets Minimum Order of 10 people

Full English Breakfast

Scrambled Eggs, , Back Bacon, Black Pudding, Baked Beans, Button Mushrooms, Fried Bread, Grilled Tomato and Hash Brown

Vegetarian Option

Scrambled Eggs, Vegetarian Sausage, Baked Beans, Button Mushroom, Fried Bread, Grilled Tomato and Hash Brown

£19 per head

Optional Fish Course Poached

Poached Kippers in Milk and Onion

Kedgeree

Smokes Haddock Cooked with Milk and Basmati Rice

£24.95 per head (including a fish course)

Bowl Food

Meat Hot

Roast Beef and the Trimmings

Veg Hot

Wild Mushroom and Asparagus Risotto Vegetable Mousaka Sweet Potato and Chive Goat’s Cheese and Red Pepper Mezzaluna

Fish Hot

Plaice Goujons and Chips Red Mullet Bouillabaisse Roast Cod, Forestiere Potatoes and Wilted Spinach Fish Navarin

Veg Cold

Niçoise Salad Sun Blush Tomato, Avocado and Mozzarella Salad Roasted Mediterranean Vegetable and Cous Cous Salad Goat’s Cheese, Green Bean and Olive Salad

Fish Cold

Smoked Trout with New Potatoes and Cream Cheese Seared Tuna with Chunky Moroccan Salsa Salmon and Caper Salad Smoked Mackerel Pâté with Brioche

Meat Cold

Smoked Chicken Caesar Salad Beef and Rocket Salad Barberry Duck Breast and Plum Noodle Salad Chorizo and Octopus Salad with Olives

Dessert

Sherry Trifle Rhubarb Crumble and Custard Strawberry Fruit Salad Cashel Blue Cheese, Walnut and Celery Salad

A selection of 2 hot bowls 2 cold bowls and 1 dessert £18.50 A selection of 3 hot bowls 3 cold bowls and 2 desserts £28.00 A selection of your choice at £3.50 per bowl

Hot Fork Buffets

2 choices from selection A, 1 from selection B, 1 vegetables, 1 starch and a choice of a dessert £25.00

Selection A

Chicken a la King Beef Stew and Dumplings Seafood Pie Salmon and Monkfish Fricassee Shepherds’ Pie Sirloin of Beef with Spinach and Forestiere Potatoes Baked Salmon with Baby Leeks and Fennel Plaice Florentine and Parmantier Potatoes Spiced Lamb Navarin

Selection B

Gnocchi with Mixed Bell Peppers, Paprika and Wild Mushrooms Sweet Potato Risotto with Mascarpone Vegetable Lasagne Spinach and Ricotta Cannelloni Butternut Squash and Red Onion Gnocchi Thai Vegetable Parcels

VEGETABLES STARCHES

Green Bean and Mange Tout Minted New Potatoes Boiled Carrots and Caraway Seeds Roasted Potatoes Red Cabbage, Apple and Raisins Boulanger Potatoes Sautéed Leeks and Fennel Traditional Mash Red Onion, Mixed Peppers and Sweet Potato Basmati Rice Honey Glazed Parsnips Steamed Brown Rice Minted Crushed New Potatoes Roasted Root Vegetables Cocotte Potatoes Buttered Spring vegetables Parmantier Potatoes

DESSERTS

Sliced Fruit Selection of Cheese, Biscuits and Chutney Orange and Honey Mille Fuille Lemon Tart with Cream Chantilly Lemongrass Chocolate Cup Chocolate Brownies Strawberry Syllabub Fruit Salad Pavlova Fruit Slice Vanilla

Chef’s Choice Buffet (A 2 course buffet selected by the Chef) £19.50

Your Choice of Hot or Cold

Cold Fork Buffet

2 choices from selection A, 1 from selection B, 3 salads and a choice of dessert £25.00 per person

Selection A

Assorted Meat Platter with Pickled Vegetables Roasted Rare Beef with and Watercress Smoked Duck and Orange Salad Poached Salmon with Pink Grapefruit Hollandaise Chilli and Coriander Marinated Prawns with Bok Choi Salad Selection of Smoked Fish

Selection B

Asian Style Penne Pasta Salad Vegetable en Croute Broccoli and Stilton Tart Goat’s Cheese and Red Onion Tart

Salads

Mixed Salad and Balsamic Dressing Three types of Tomato and Red Onion Salad Beetroot and Orange Salad Fennel and Caraway Salad Cucumber Salad Roasted Vegetable Salad Red Cabbage Coleslaw Cous Cous Salad Potato and Wholegrain Mustard Salad Mixed Bean Salad

Desserts

Sliced Fruit Selection of Cheese, Biscuits and Chutney Orange and Honey Mille Fuille Lemon Tart with Cream Chantilly Lemongrass Chocolate Cup Chocolate Brownies Strawberry Syllabub Fruit Salad Pavlova