Formal dining - lunches/dinners

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Lunch and dinner menus are suitable for occasions when a formal private dining arrangement is required. Full butler/ waiter service is included. Menus are priced by special quotation depending on numbers, season, timing etc. Special menu items can be arranged on request. Not all menus are suitable for large numbers (ie over 25). A selection of fresh vegetables and speciality breads are served with appropriate menus - coffee and mints complete each meal.

Please note that our menus are also available as a one or two course option.  Alternatively, why not consider one of our lighter supper options|?

A wine/drinks list is also available.

 

Available in the following private dining rooms -

  • A588
  • Directors Dining Room
  • Chairman's Dining Room
  • Staff Dining Room
  • Senior Common Room
  • NAB 8th Floor - subject to special conditions
   

Dinner/lunches

All menus will be available throughout the year, we do however recommend our seasonal choices.

 

Spring/Summer 

 

E35
Tiger prawns with an avocado and citrus salad and piquant dressing
Pan fried breast of free range chicken on a bed of char-grilled vegetables with a red onion wine jus
Elderflower and buttermilk pudding with summer fruits  

 

E36
Leek fritters with mint yoghurt, baby shoot salad and pomegranate seeds 
Grilled swordfish with tomato salsa and green beans
Catalan creme brulee with orange and lemon 

 

E37
Grilled prawns with ouzo, tomatoes, chilli and feta
Spring lamb with saute of cucumber and mint, turned new potatoes and salsa verde 
Lemon and blueberry frangipane tart with rose water crème fraîche

 

E38
Sweet pear and apple salad, bitter chicory and blue cheese dressing
Marinated Malaysian style salmon with wild rice timbale, saute pok-choi and white radish
Strawberry and white chocolate mousse with biscotti

 

E39
Seared scallops with cauliflower puree, herb salad, cucumber and apple vinaigrette 
Medallions of English veal with matchstick vegetables in a light crème fraîche, yoghurt and chive sauce
Sparkling summer fruit jelly with prosecco and raspberry and passion fruit cream sauce

 

E40
Salad of goats cheese with baby beetroot, hazelnuts and rye bread croutons 
Roast halibut stew with fennel, green olive, garlic and potato gnocchi
Buttermilk cream with marinated strawberries and honeycomb

 

E41
Asparagus and parma ham crepes with a tarragon hollandaise 
Sea bass fillet, anchovy butter, potato and leek cakes and green olive ratatouille 
Rich chocolate pot with a vanilla seed and coffee cream

 

E42
Spaghetti with zucchini, tomatoes, mozzarella and sage 
Sole fillet stuffed with crab and summer herbs on saffron and potato puree with asparagus, peas and white butter sauce 
Brandy snap basket filled with a lemon curd mascarpone, chocolate fondant, summer berries and strawberry sauce

 

 

Autumn/Winter

 

E43
Linguini with tiger prawns, fennel, chilli and tomato sauce
Free range supreme of chicken with mushroom and marsala sauce, saute courgette and crispy polenta with rosemary and parmesan
Bramble tart with vanilla ice cream

 

E44
Wild and porcini mushroom risotto with radicchio and red wine
Rump of lamb with grilled aubergine, saute kale and sauce vierge 
Soft cheese panna cotta with pineapple and raspberries 

 

E45
Marinated mozzarella with lemon, mint and chilli and grilled fennel, chicory and oven dried cherry tomatoes
Cumin spiced duck breast with golden raisin couscous, spiced lentils and honey glazed figs
Jersey rice pudding with rhubarb 

 

E46 
Roast plum tomato soup with basil oil 
Roast leg of lamb with apricot stuffing and seasonal vegetables
White chocolate and pistachio terrine with dark chocolate sauce and raspberries

 

E47
Crab cakes with mango salsa and dressed leaves
Venison medallions with saute of woodland mushrooms, red cabbage and celeriac and potato puree
Pear poached in perry with blackberries and clotted cream 

 

E48
Fillet of red mullet on walnut bruschetta with puree of peas and broad beans
Pan roasted beef fillet medallions, braised shin and horseradish risotto, ale carbonade reduction and root vegetables
Pear bavarois with fresh passion fruit coulis 

 

Vegetarian  

V14
Asparagus with pecorino shortbread and rocket with a tarragon dressing
Olive polenta, roasted squash and aubergine caponatta
Chocolate and orange parfait with cardamom creme Anglaise

 

V15
Pumpkin salad with feta, watercress and pine nuts with a lime dressing
Potato pancakes with spiced beetroot, wilted greens and sour cream
Forest berry mille feuille with crème Chantilly and raspberry sauce

 

V16
Honey griddled aubergine with fennel and orange salad
Red pepper and goats cheese roulade with basil pesto and roasted vine cherry tomatoes
Pear and almond tart with bitter chocolate sauce and creme fraiche 

 

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