Introduction Our Approach To Sustainability Daily Delegate Package Rates Traditional Break Solutions Creative Post Conference & Evening Break Solutions Board Lunch Finger Sandwich & Savoury Selection Bowl Food Fork Buffet Menus Canapés Three Course Lunch or Dinner Menus Supplementary Items Fine Dining Menus Details About the Church   TWO OR THREE COURSE LUNCH OR THREE COURSE DINNER MENUS   Our two or three course lunch and three course dinner menus offer a variety of options to suit all occasions. A vegetarian alternative may also be selected. Coffee and chocolate mints are included.   Prices are per person + VAT minimum 20 people.   £32.50 two course lunch £39.50 three course lunch or dinner   STARTERS Steamed white asparagus with fresh mint hollandaise and wild rocket salad (v) Chick pea and tomato soup scented with chorizo and green chilli Kohlrabi, apple and fennel salad with a liquorice dressing (v) Baked fillet of sea bass on a fennel, watercress and orange salad Cream of celeriac soup scented with wild honey and truffle oil (v) Jerusalem artichoke soup scented with thyme and garlic (v) Asparagus and poached quails egg salad with a pancetta and sherry dressing Char grilled vegetable gateau with olive tapanade and sakuro cress salad (v) A soft bed of smoked salmon topped with a lemon dressed crab salad Spiced chorizo and tiger prawn salad with a spring onion and chilli oil dressing Chicken and sweet pepper terrine with a balsamic dressing and pea shoot salad   MAIN COURSE Butternut squash and shitake mushroom filo strudel with a port wine sauce (v) Roast rack of pork with a Savoy cabbage parcel, crispy pancetta pan seared new potatoes and calvados reduction Harissa marinated chicken supreme on a pearl barley risotto with roasted squash, red peppers and wild rocket cream Oven roasted fillet of cod on a tomato, bean and pancetta broth Pan seared rump of lamb served on a white bean puree with Rioja sauce and crushed steamed potatoes Aparagus and Maris Piper potato tart with roasted balsamic beetroot and wild rocket puree (v) Slow roasted pork belly with red cabbage, fondant potato and rich red wine sauce Pan seared supreme of duck scented with aniseed, served with bitter orange marmalade, dauphenoise potatoes and a bundle of fine green beans Roast sirloin of beef on a bed of spiced spinach, braised onions and served with red wine sauce, fondant potato and a bundle of baby carrots Steamed fillet of Pollock with a white bean puree, asparagus and roasted new potato gateau Seasonal wild mushroom and parmesan creamed risotto (v) Roast rack of lamb with a shredded lamb parcel, white bean puree and fondant potato Mixed bean and rice Wellington with assorted wild mushrooms, roasted new potato tatin and butter sauce (v)   DESSERTS Individual rhubarb and stem ginger crumble with sweet vanilla cream Home made pear and hazelnut meringue Fig, honey and mascarpone tart with pistachio biscuit Warm sticky toffee pudding with vanilla cream and fruit compote Chilled chocolate and orange parfait with a spiced orange compote Assorted cheese served with homemade chutney, spiced apricots and mixed cracker   Please note that all prices are subject to VAT at the prevailing rate and that menus are liable to change.

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TWO OR THREE COURSE LUNCH OR THREE COURSE DINNER MENUS   Our two or three course lunch and three course dinner menus offer a variety of options to suit all occasions. A vegetarian alternative may also be selected. Coffee and chocolate mints are included.   Prices are per person + VAT minimum 20 people.   £32.50 two course lunch £39.50 three course lunch or dinner   STARTERS Steamed white asparagus with fresh mint hollandaise and wild rocket salad (v) Chick pea and tomato soup scented with chorizo and green chilli Kohlrabi, apple and fennel salad with a liquorice dressing (v) Baked fillet of sea bass on a fennel, watercress and orange salad Cream of celeriac soup scented with wild honey and truffle oil (v) Jerusalem artichoke soup scented with thyme and garlic (v) Asparagus and poached quails egg salad with a pancetta and sherry dressing Char grilled vegetable gateau with olive tapanade and sakuro cress salad (v) A soft bed of smoked salmon topped with a lemon dressed crab salad Spiced chorizo and tiger prawn salad with a spring onion and chilli oil dressing Chicken and sweet pepper terrine with a balsamic dressing and pea shoot salad   MAIN COURSE Butternut squash and shitake mushroom filo strudel with a port wine sauce (v) Roast rack of pork with a Savoy cabbage parcel, crispy pancetta pan seared new potatoes and calvados reduction Harissa marinated chicken supreme on a pearl barley risotto with roasted squash, red peppers and wild rocket cream Oven roasted fillet of cod on a tomato, bean and pancetta broth Pan seared rump of lamb served on a white bean puree with Rioja sauce and crushed steamed potatoes Aparagus and Maris Piper potato tart with roasted balsamic beetroot and wild rocket puree (v) Slow roasted pork belly with red cabbage, fondant potato and rich red wine sauce Pan seared supreme of duck scented with aniseed, served with bitter orange marmalade, dauphenoise potatoes and a bundle of fine green beans Roast sirloin of beef on a bed of spiced spinach, braised onions and served with red wine sauce, fondant potato and a bundle of baby carrots Steamed fillet of Pollock with a white bean puree, asparagus and roasted new potato gateau Seasonal wild mushroom and parmesan creamed risotto (v) Roast rack of lamb with a shredded lamb parcel, white bean puree and fondant potato Mixed bean and rice Wellington with assorted wild mushrooms, roasted new potato tatin and butter sauce (v)   DESSERTS Individual rhubarb and stem ginger crumble with sweet vanilla cream Home made pear and hazelnut meringue Fig, honey and mascarpone tart with pistachio biscuit Warm sticky toffee pudding with vanilla cream and fruit compote Chilled chocolate and orange parfait with a spiced orange compote Assorted cheese served with homemade chutney, spiced apricots and mixed cracker   Please note that all prices are subject to VAT at the prevailing rate and that menus are liable to change.     © Central Hall Westminster 2008