Menu a Starters
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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 Tart Potted Shrimps and Buttered Wholemeal Bread Tomato Soup Ardennes Pâté with Pickled Veg Melon with Parma Ham Smoked Haddock Rarebit Potato and Leek Soup Selection of Sliced Meat with Tomato Chutney Prawn Cocktail Traditional Menu Main Courses Roast Chicken Breast Flavoured with Tarragon Shepherd’s Pie Lancashire Hot Pot Beef Stew and Dumplings Chicken and Mushroom Pie Steak and Kidney Pudding 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 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 Plate with Biscuits All meals, 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 Pork Fillet with Apple and Clove Chutney, Black Pudding - £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 Champ 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 Bubble and Squeak 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 Cheesecake 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 Bacon Rolls Roast Potatoes Brussel Sprouts Carrots and Parsnips Turkey Gravy 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 Scones Vegetarian Wild Mushroom and Tarragon Tart Dim Sum Mini Pizza Mango and Tomato Filo Meat Beef Yakitori 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 Fritters Fig Tart Tatin Canapés Cold Fish Smoked Salmon and Dill Roulade Tuna Tartare Salmon Satay Monkfish with Fennel and Caraway Salad Vegetarian Sun Dried Tomato, Mozzarella and Avocado Nicoise Salad Goats Cheese, Confit