BAFTA 195 Piccadilly Spring & Summer 2 0
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Cover TBC BAFTA 195 Piccadilly Spring & Summer 2 0 1 6 Welcome Proudly introducing to this season’s menus… Specially created by Head Chef Anton Manganaro, our seasonal menus capture the essence of British cuisine with tasteful international flavour combinations and playful filmic references. Each dish is crafted from the finest ingredients, BAFTA 195 sourced from award-winning suppliers who are proud of their traceability and sustainability. Club Manager Graham Lloyd-Bennett has combined classic and unexpected grape varieties to create a PICCADILLY wine list that breathes the heritage and flair of BAFTA 195 Piccadilly. Discuss your preferences over a private tasting and choreograph your food and drink to perfection. The home of the British Academy of Film and Television Arts Contents Breakfast Menus – 1 – Light Refreshments – 3 – Finger Buff et – 4 – Buff et Enhancements – 5 – Fork Buff et – 6 – Sharing Platters – 8 – Seated Lunch Menu – 11 – Afternoon Tea – 12 – Champagne Afternoon Tea – 13 – Canapé Receptions – 14 – Bowl Food (grazing menu) – 16 – Dining – 19 – Vegetarian Menus – 25 – British Cheese Board – 27 – Dining Enhancements – 29 – Keep up-to-date with BAFTA 195 online: BAFTA 195 Piccadilly Experiences & Services BAFTA195Piccadilly – 30 – @BAFTA195 @BAFTA195 BAFTA195 BAFTA 195 Piccadilly, London W1J 9LN [email protected] t +44 (0) 20 7292 5860 www.bafta.org/195 Breakfast Menus CONTINENTAL Freshly squeezed orange juice Organic toasted granola, seasonal berry compote and Tims Dairy Greek yoghurt Croissants, pain au chocolat and Danish pastries Orange and poppy seed muffi ns Seasonal fruit skewers A selection of Fortnum & Mason teas, Fairtrade fi lter coff ee and herbal infusions £14.50 per person BAFTA GREAT BRITISH BREAKFAST Freshly squeezed orange juice Trealy Farm grilled sweet-cured bacon, Cumberland sausage and black pudding with portabello mushrooms, Bloody Mary cherry tomatoes and scrambled eggs, served with toasted sourdough fi ngers A selection of Fortnum & Mason teas, Fairtrade fi lter coff ee and herbal infusions £18.50 per person GRAZING AND BOWL FOOD BREAKFAST Organic oat porridge with roasted banana, prunes and Isleworth honey Smoked haddock kedgeree with Rookery Farm soft boiled egg Smoked Scottish VAR salmon, scrambled eggs and sourdough fi ngers Buttermilk bagel with cream cheese and smoked salmon Streaky bacon, Cumberland sausage or scrambled eggs in a buttermilk bap Trealy Farm black pudding muffi ns with tomatoes and mushrooms Sliced seasonal fresh fruit platter British charcuterie plate of cold meats and cheeses £6.50 per item per person SEASONAL FRUIT SMOOTHIES £4.75 per person Ð 1 Ð Light Refreshments OPTION ONE A selection of biscuits with Fortnum & Mason teas, Fairtrade fi lter coff ee and herbal infusions £3.50 per person OPTION TWO A selection of freshly baked homemade cookies with Fortnum & Mason teas, Fairtrade fi lter coff ee and herbal infusions £5.50 per person OPTION THREE A selection of freshly baked muffi ns and cupcakes with Fortnum & Mason teas, Fairtrade fi lter coff ee and herbal infusions £6.50 per person OPTION FOUR Miniature croissants, pain au chocolat and Danish pastries, with freshly squeezed orange juice and Fortnum & Mason teas, Fairtrade fi lter coff ee and herbal infusions £7.50 per person Ð 2 Ð Ð 3 Ð Finger Buff et Buff et Enhancements Enhance your selection with the following items Selection of open and closed sandwiches, baguettes and bagels with a variety of fi llings and toppings, including: SAVOURY Severn and Wye smoked salmon with cream cheese Farmhouse ham and tomato with grain mustard Jerk chicken skewers with spring onion, mango chutney Trealy Farm fennel salami with pickles and yoghurt dip £3 Coronation chicken Mini beef sliders with mature cheddar cheese and crispy onions £4 Free-range egg and cress with homemade mayonnaise (v) Lamb samosas with cucumber raita £3 Plaice goujons with tartar sauce £4 Smoked haddock fi shcakes with aioli sauce £3.50 Filo prawns with sweet chilli and Thai dipping sauce £4 Satay chicken wings with peanut sauce £3 (gf) Coronation chicken on crispy poppadums with mango chutney (gf) £3.50 Selection of sushi and sashimi with tamari soy sauce £4 (gf) Spicy lentil fritters with yoghurt and mint (gf) (v) £3.50 SWEET Crispy spinach, pine nut and goats cheese parcels with Chocolate cinnamon brownies £3 minted yoghurt (v) £3.50 Apple and sultana turnovers £3 Raspberry and custard tart £3 Eton mess £3 A selection of mini desserts, including: Vanilla panna cotta with gooseberry compote £3 Mustard and honey glazed lamb sausages with grain mustard mayonnaise Passion fruit cheese cake Lemon scented rice pudding with cherry compote £3 Wood roasted peppers, Rosary goats cheese and thyme Chocolate pot bruschetta (v) Seasonal fruit jelly and cream Strawberry and cream roulade £3 Pea, mint and Fettle cheese tartlets (v) Fruit salad Tiramisu £3 A selection of Fortnum & Mason teas, Fairtrade fi lter coff ee and herbal infusions £26.00 per person Ð 4 Ð Ð 5 Ð Fork Buff et Please choose two of the salads below Selection of Trealy Farm charcuterie with homemade pickles Potato, leek and herb salad (v) Pea, mint and Fettle cheese tart (v) Red cabbage, carrot, white onion, fennel and sultana slaw (v) Sharpham Farm spelt, beetroot, parsley and preserved lemon (v) Orange, chard and goats cheese salad with toasted quinoa and pomegranate molasses (v) Please choose three dishes for your main, to include a vegetarian option: Secrett’s Farm seasonal leaves with cider vinegar dressing (v) Celeriac, walnut and apple salad (v) Chickpea, radish sprout, Fettle cheese salad with tahini dressing (v) Free range Cornish chicken with mushrooms, bacon and roasted baby onions Cracked wheat, parsley, tomato and spring onion salad (v) Green bean, baby artichoke and shallot salad (v) Confi t duck leg on black pudding mash, buttered romesco and grain mustard jus Char-grilled vegetable, pesto and fusilli pasta salad (v) Free range chicken, leek and mushroom pie Roasted medallions of pork with pumpkin, dates, apricots and honey Brechin beef in Meantime ale with seasonal vegetables and herb dumplings Grilled salmon with baby lettuce, peas and mint Steamed sea trout with peas and broad beans and tarragon cream Baked fi llet of Cornish cod on cheddar glazed mashed potatoes with buttered spinach and grain mustard sauce Roasted fi llet of pollock with a mussel, celeriac and three-cornered garlic butter broth Celeriac, spinach, nettle and potato gratin with baby onions and mushrooms (v) Pea and broad bean potato dumplings with Rosary goats cheese (v) Chef’s selection of BAFTA 195 desserts A selection of Fortnum & Mason teas, Fairtrade fi lter Served with: coff ee and herbal infusions Braised rice Rosemary and garlic roasted potatoes Seasonal vegetables £36.00 per person Ð 6 Ð Ð 7 Ð Sharing Platters Supplementing any fi nger or fork buff et, canapé or bowl food reception, these platters are ideal for enhancing the BAFTA 195 off ering for lunches and receptions A minimum of 10 orders per platter is required to add to any other menu SELECTION OF CHARCUTERIE Air-dried bresaola, fennel salami and pork loin Kilner jars of chicken liver parfait with toasted sourdough fi ngers Handmade pork pies with piccalilli Smoked chicken and celeriac salad on crispy fi celle £14.00 per person SELECTION OF SEAFOOD Severn and Wye smoked VAR salmon with pickled cucumber Goujons of plaice with sauce gribiche Pickled herrings with beetroot relish, sour cream and dill Kilner jars of smoked mackerel and horseradish pâté with rye crackers £14.00 per person A SELECTION OF SLIDERS Pulled slow-cooked pork shoulder with chipotle mayonnaise and caramelised apples Cornish crab and dill patties with lemon mayonnaise and crispy slaw 28-day Aberdeen Angus beef patties, Ogleshield cheese, tomato relish and crispy lettuce £18.50 per person Ð 8 Ð Ð 9 Ð Seated Lunch Menu Please choose one starter, one main course and one dessert for all your guests to enjoy STARTERS Confi t ham hock terrine with pickled caulifl ower and spiced red pepper mayonnaise Severn and Wye smoked salmon, pickled cucumber and fennel with horseradish crème frâiche Scorched fi llet of mackerel with grain mustard and celeriac salad, beetroot jelly and Dorset black garlic mayonnaise Spring pea soup with Trealy Farm chorizo and Fettle cheese fritters (v) MAIN COURSES Roasted fi llet of Dingley Dell pork, mashed honey roasted sweet potatoes, spiced caulifl ower and a golden raisin jus Breast of corn fed chicken with caramelised onion mashed potatoes, roasted carrots, wild nettle salsa and red wine jus Confi t leg of Gressingham duck with black olive and caper crushed potatoes, spring greens and confi t tomato and basil sauce Grilled fi llet of sea trout with pea and broad bean spelt risotto, sea vegetables and lemon butter sauce DESSERTS Rhubarb and custard crunch, poached rhubarb, vanilla crème brûlée and hazelnut granola Chocolate mousse with bergamot cream, summer berry coulis and lemon crème frâiche ice cream Apricot and almond Bakewell tart with clotted cream Mixed berry mess with Sauternes jelly A selection of Fortnum & Mason teas, Fairtrade fi lter coff ee and herbal infusions with homemade Florentines £37.00 per person Ð 10 Ð Ð 11 Ð Afternoon Tea OPTION ONE Selection of freshly baked cakes and cookies Fairtrade fi lter coff ee, Fortnum & Mason tea or herbal infusions £9.95 per person OPTION TWO Traditional English fi nger sandwiches: Severn and Wye smoked VAR salmon with cream cheese Farmhouse ham and tomato with grain mustard Free range egg and cress with homemade