Menus for RECEPTIONS

Spring/Summer 2017

ISO 9001RCP_External_Receptions_SpringSummer_V503-03-17

Chilled canapés 4

Warm canapés 5

Chilled Street fare 7

Warm Street fare 8

Sharing platters 9

Reception planner and tariff 11

Spring/Summer 2017

Menus for receptions

CONTENTSThe following menus cater for pre-dinner and post-conference

receptions, as well as stand-alone cocktail parties.

Please choose your own selection of canapés, sips, verrines,

finger and bowl foods to complement the occasion, and a choice

of drinks that enhance your menu. Our food and beverage team

will be more than happy to assist you with this process.

Please note:

All cocktail parties and drinks packages include complimentary nibbles.

Drinks only cocktail parties carry a service charge of £6 per cover plus VAT.

These dishes are suitable for vegetarian diets. Other diets may be catered for by arrangement.

SPRING/SUMMER 2017

SEASONAL SPECIALS

Pressed confit Devonshire duck and orange marmalade on sough dough toast Carpaccio of Hereford steer on toast*

Woolsery feta cheese and black olive muffin, with caramelised red onion

Cheddar savoury scone with pea purée and garden mint

Soused Cornish mackerel with horseradish toast

Sea herb-marinated tiger prawn, skewered and wrapped in spinach with samphire oil*

MEAT

Rare-roast Sussex beef fillet and rocket butter on toast*

Braised Kentish ox cheek terrine with soused cucumber and mustard dressing

Tea-smoked coronation chicken (Devon farm) on spiced naan bread

Poached free-range chicken ballantine with sage and basil pesto

Chicken liver parfait on brioche croûte with red onion jam

Crispy Devonshire duck pancake, cucumber and green onions with hoi sin dip

Cardamom-grilled texel lamb fillet and lavender relish on a sesame croûte*

Plantation Farm pork belly terrine with apple chutney

CHILLEDCANAPÉS

FISH

Dorset crab and dill flamiche tart with Jersey cream and puffed brioche*

House-cured and smoked Scottish salmon blini with crème fraîche and lemon

Hot smoked Billingsgate eel, heritage beetroot and horseradish on rosemary toast*

Anchovy tapenade palmier with oven-dried tomatoes and oregano

Japanese-style, sake-cured, Scottish salmon blini with wasabi dressing

Rare-grilled yellow fin tuna, sweet potato croûte and horseradish

House-cured and smoked Scottish salmon roulade on a sough dough croûte

Grilled tiger prawn, wrapped in a mange tout and skewered*

DESSERT CANAPÉS

Cambridge burnt cream with seasonal berry compote

Sweet Eve strawberries set in Cornish cream

Field-grown English rhubarb fool served in a sweet pastry case

VEGETARIAN

Vietnamese-style marinated vegetable pancake with nuoc cham dressing

Capricorn goats’ cheese and poppy seed blini with glazed fig

Quail’s egg and herb salts on black slate

Spanish-style frittata with Kentish vegetables

English goats’ cheese and chickpea cakes with tzatziki dip

Garlic-roasted artichoke with Sussex Charmer cheese shavings

Laverstock Farm buffalo mozzarella and heritage tomato skewer

Garstang Blue cheese and savoury chive choux bun

*Canapés marked with an asterisk carry a £1.25 supplement. All prices are quoted per person and exclude VAT.

These dishes are suitable for vegetarian diets. Ethically farmed, sustainable and locally sourced produce is used where possible. When unavailable, named ingredients will be replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 4

SPRING/SUMMER 2017

SEASONAL SPECIALS

Harissa-spiced Suffolk lamb and aubergine tapenade on olive toast

Smoked Allowdale beef brisket, mini brioche bun and pickled chilli

Tunworth soft cheese arancini with broad beans and peas

Wood-fired Jersey Royals with wild garlic butter

Crispy London-smoked eel with house-recipe baconnaise dip*

Thai-spiced organic salmon burger served on an open brioche bun

MEAT

Rare Red Hereford beef, Yorkshire pudding and horseradish cream*

Mustard-glazed Allowdale beef ‘Wellington’ with wild mushroom farcie in filo pastry*

Croque monsieur with York ham and Lancashire Tasty cheese

Free-range pork chorizo croquette with Garstang White cheese

Plantation Farm pork belly,12-hour smoked and crispy fried with apple jelly

Creedy Carver chicken thigh skewer, honey and soy-marinated with satay dip

Gressingham duck confit won-ton with roasted red pepper, soy sauce and chilli

Spiced Texel lamb kofta kebab with harissa mayonnaise

WARMCANAPÉS

FISH

Natural-smoked Atlantic haddock croquette with Yorkshire truffle and spinach purée

Teriyaki-spiced Faroe Isles salmon skewer with hoi sin dip

Ginger and lemon grass Dorset crab cake with sweet chilli jam

Panko-crumbed Cornish waters lemon sole fillet with house-recipe tartare sauce

Welsh rarebit tart with natural-smoked Atlantic haddock

Dublin Bay prawn and chorizo skewer with chilli and garlic*

Seared, marinated Scottish king scallop and crispy ham lollipop*

Kerala-style, UK-waters fish cake with natural yoghurt and cucumber

DESSERT CANAPÉS

Mini bread and butter pudding with Sussex raspberries and white chocolate

Chocolate fudge brownie with broken walnuts

Sticky toffee pudding with whisky Anglaise sauce

VEGETARIAN

Frome cheddar beignet with grape chutney dip

Grilled halloumi and air-dried cherry tomato skewer

Jersey herd brie and royal basil arancini

Kentish vegetable brochette, pesto-brushed and char-grilled

Garstang Blue cheese tart with baby spinach leaves

Black olive and UK feta muffin with caramelised red onion

Beer-battered Cornish potato wedge with wild garlic butter and dips

Kentish baby marrow and cumin fritter with sweet chilli dip

*Canapés marked with an asterisk carry a £1.25 supplement. All prices are quoted per person and exclude VAT.

These dishes are suitable for vegetarian diets. Ethically farmed, sustainable and locally sourced produce is used where possible. When unavailable, named ingredients will be replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 5

SPRING/SUMMER 2017

CHILLEDSTREET FARE MENU

MEAT

18-hour, slow-cooked belly of free-living UK pork, (Duroc/Hampshire cross, South Downs Braeburn apple and pea shoot salad

Chicken liver and Somerset brandy parfait, (Devon farm) London loaf toast and red onion compote

Spiced Gressingham duck and crisp vegetable rice paper roll with coriander and soy dipping sauce

Slow-raised Angus cross beef fillet tartare, (South Down, Brighton) rocket and chive toasts with balsamic caviar**

Gloucester Old Spot ham hock terrine, toasted sour dough and piccalilli salad

FISH

Cold-smoked Orkney salmon tartare with toasted rye bread and lemon drizzle

Coastal waters monkfish ceviche, avocado dressing, baby red basil and sough dough croûtes**

Rare-grilled yellow fin tuna, Niçoise salad and green chilli dressing

Soused east coast mackerel salad with red quinoa, garden herbs and chilli dressing

Port of Lancaster hot-smoked eel, roasted baby beets and horseradish dressing**

DESSERT

William pear crème brûlée with Scottish raspberry tuile

Praline profiteroles with glazed hazelnuts and chocolate sauce

Buttermilk and lemon panna cotta served in a bamboo shot

VEGETARIAN

Poached and smoked baby Kentish beets, rocket salad, chive croutons and mustard dressing

Falafel-coated quail’s scotch egg (Norfolk/Suffolk) with harissa mayonnaise and crisp rocket leaves

Lord of the Hundreds ewes’ milk cheese mousse (Stonegate, E. Sussex), chive sour dough croûte and baby rocket salad

Soft, torn Tunworth cheese and heritage tomatoes, balsamic pearls and basil dressing

Pisto ratatouille and homemade free-range egg pasta salad (Bookham Harrison Farms) with Sussex Charmer parmesan-style cheese

London’s street food movement is growing and, this spring and summer, we bring you a selection of stylish miniature dishes that are easy to eat whilst standing up; a perfect and trendy addition to your event.

The dishes are more substantial than canapés and all include a unique British twist using ethically sourced ingredients from around the UK. Forgotten foods, small producers using biodynamic farming methods, sustainably sourced or MSC accredited fish, local seasonal vegetables, organic and Farm Assured products are all championed in these menus.

Sloe gin and blackberry jelly with vanilla cream

Apple and cinnamon sorbet with apple crisp

*Street fare dishes marked with two asterisks carry a £2.50 supplement plus VAT. All prices are quoted per person and exclude VAT.

These dishes are suitable for vegetarian diets. Ethically farmed, sustainable and locally sourced produce is used where possible. When unavailable, named ingredients will be replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 7

SPRING/SUMMER 2017

WARMSTREET FARE MENU

MEAT

Pulled, wood-fired, free-living UK pork sliders (Plantation Farm) with red cabbage slaw and barbecue sauce

Shredded, hot-smoked brisket of slow-raised Hereford beef, whipped potatoes, shredded onions and Camden ale gravy

Slow-cooked, spiced shoulder of Herdwick sheep mini burger, (Lancashire/Cumbria) with yoghurt and cucumber salsa

Honey and mustard-glazed organic Cumberland sausages (Sham Farm, Kent) with bubble and squeak and red onion sauce

Ground Dexter beef and bone marrow sliders, Garstang Blue cheese melt and tiger tomatoes**

FISH

Long-line Irish mussels served in Guinness cream sauce

North Atlantic cod and chips, tartare sauce and Yorkshire truffle-infused mushy peas

Natural-smoked North Sea haddock fish cake with glazed real ale and rarebit sauce

Seared, chilli-marinated, UK waters sea bass with tempura fennel, lime and hot sauce

Pan-fried Scottish king scallop, Old Spot bacon crisp with Bury black pudding fritter and pea purée**

DESSERT

Sticky date pudding with whisky-infused crème Anglaise

Bailey’s Irish Cream bread and butter pudding with toffee sauce

Traditional jam roly-poly suet pudding with custard sauce

Warm apple and sultana pie with fresh Devon cream

Lemongrass-infused rice pudding with coconut and lime

VEGETARIAN

UK-farmed mixed mushroom sautés, smoked Lancashire cheese toastie and pink peppercorn crush

Twice-baked Garstang Blue cheese soufflé, (Dewlay, Lancashire) chunky pear, walnut and black truffle dressing

Refried bean and coriander quesadillas with soured Devon cream and jalapeno peppers

Fried bubble and squeak cake, poached free-range egg and hollandaise sauce

Panko-crumbed vegetable biryani cake with saag paneer

Thai green curry of Kentish vegetables, sticky rice, toasted coconut and coriander cress

**Street fare dishes marked with two asterisks carry a £2.50 supplement plus VAT. All prices are quoted per person and exclude VAT.

These dishes are suitable for vegetarian diets. Ethically farmed, sustainable and locally sourced produce is used where possible. When unavailable, named ingredients will be replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 8

SPRING/SUMMER 2017

SHARINGPLATTERS

Served with artisan breads, oils and olives

Deli Farm Cornish organic coppa (Delabole, Cornwall) Made from Cornish pork shoulder, marinated in a blend of black pepper, garlic and juniper berries and slowly air-cured

Deli Farm Cornish organic bresaola (Delabole, Cornwall) Deli Farm Cornish Bresaola is traditionally cured using a blend of spices, herbs, salt and left to slowly air-dry for several months

Romney Marsh lamb neck terrine (Kent and in our kitchens!) House recipe served with caper berries, olives and chutneys

Carpaccio of Laverstoke Park Farm buffalo fillet (Overton, Hampshire) 100% organic and reared on a biodynamic farm

LONDON SEAFOOD PLATTER CHARCUTERIE SHARING BOARD

All our seafood is served on crushed ice

RCP jellied eels, served with chilli vinegar

Irish rock oysters with chilli and soused shallots

Morecambe Bay brown shrimps potted in mace and cayenne-scented butter

Cornish crab claws with lemon mayonnaise

½ pint prawn cocktail with shredded lettuce and marie rose sauce

FRESH FRUIT PLATTER

served with natural yoghurt, Devon pouring cream and melted dark chocolate

– Honey dew, cantaloupe and watermelon

– Pineapple and dragon fruit

– Black and white grapes

– Berries and edible flowers

ALICE IN WONDERLAND

ARTISAN ENGLISH CHEESE PLATTER

Mad as a hatter-sharing dessert platter

Psychedelic cupcakes served with popping candy and “eat me” labels

Queen of Tarts: deep-filled lemon, custard, apple and chocolate tarts

Chocolate lollypops: white and dark chocolate lollies with chocolate ganache and fruits

Magic jelly beans: all the flavours in the world!

served with granary breads, water biscuits and grapes

Mrs Kirkham’s classic aged Lancashire (Goosnargh, Preston) Traditional farm made Lancashire cheese, handcrafted on the family farm for three generations

Old Winchester (Lyburn Farm, Salisbury) Also known as ‘Old Smales’, this cheese has a distinctive nuttiness in flavour

Driftwood goats’ This is a fantastic goats’ cheese log with an ash rind and a citrusy tang. Made in Somerset, the cheese has a lovely smooth texture

Norbury Blue (Dorking) Norbury Blue has a moist, creamy texture with a pleasantly musty aroma. It is tangy like Roquefort with the creaminess of rich Brie. The blue veins have a smoky, earthy flavour. Norbury Blue cheese has a dark, bark-like rind and a delicately marbled, white interior

These dishes are suitable for vegetarian diets. Ethically farmed, sustainable and locally sourced produce is used where possible. When unavailable, named ingredients will be replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 9

SPRING/SUMMER 2017

The above drinks packages and receptions include complimentary nibbles. All prices are quoted per person and exclude VAT.

RECEPTION – PLANNER AND TARIFF

COCKTAIL PARTIES PRICES PER PERSON 6-24 GUESTS 25-49 GUETS 50+ GUESTS

Three hour reception £27.50 £23.50 £19.50

Additional canapés £2.50 £2.50 £2.50

Additional canapés with an asterisk* £3.75 £3.75 £3.75

Additional street fare £5.00 £5.00 £5.00

Additional street fare with two asterisks** £7.50 £7.50 £7.50

PLEASE CHOOSE:

Up to: Ten canapé varieties or five street fare dishes

Or: Five canapés and three street fare dishes

DRINKS PACKAGES PRICES PER PERSON 6-24 GUESTS 25-49 GUETS 50+ GUESTS

Three hours of wine, beer and soft drinks £25.00 £25.00 £25.00

Per half hour or part thereof, thereafter £7.50 £7.50 £7.50

Please note: The above drinks packages and cocktail parties include complimentary nibbles.Drinks only cocktail parties carry a service charge of £6 per person

PRE-DINNER AND POST-CONFERENCE RECEPTIONS PRICES PER PERSON 6-24 GUESTS 25-49 GUETS 50+ GUESTS

Reception £19.50 £17.50 £14.50

Half hour of wine, beer and soft drinks £7.50 £7.50 £7.50

Per half hour or part thereof, thereafter £7.50 £7.50 £7.50

PLEASE CHOOSE:

Up to: Five canapé varieties

SHARING PLATTERS PRICES PER PLATTER 10-12 GUESTS

Charcuterie, seafood and cheese platters £95.00

Alice in Wonderland £75.00

Fresh fruit platter £55.00

The following tariff lists various options and packages for cocktail parties, as well as pre-dinner and post-conference events. Please choose your own selection of canapés, sips, street fare and sharing platters to complement the occasion, and a choice of drinks that enhance your menu. Our food and beverage team will be happy to assist you with this process.

11 These dishes are suitable for vegetarian diets. Ethically farmed, sustainable and locally sourced produce is used where possible. When unavailable, named ingredients will be replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs.