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   FORK BUFFET MENUS   Fork Buffets offer choice and flexibility while providing a substantial lunch or dinner. These menus are designed to suit the smallest to the largest of conferences and can be served to suit either standing or seated lunches. The 'Smart for the Heart' (S) menus items are options prepared with the health conscious in mind.   Please choose from the following - prices are per person excluding VAT. Minimum 20 people:   1 x main course, 1 x vegetarian main course, 2 x salads or vegetables, 2 x potatoes or rice or pasta and 2 x desserts - £24.50 2 x main course, 1 x vegetarian main course, 3 x salads or vegetables, 2 x potatoes or rice or pasta and 2x desserts - £27.50 3 x main course, 1 x vegetarian main course, 3 x salads or vegetables, 3 x potatoes or rice or pasta and 3 x desserts - £32.50   Prices are per person + VAT minimum 20 people. Please choose from the following:-   COLD TABLE SELECTION Lemon marinated chicken supreme served on a bed of roasted cherry tomatoes and spiced couscous (S) Seared fillet of sesame coated salmon served on Thai scented sir fried vegetables (S) Cured meat assortment served with homemade chutneys and grilled ciabatta crostinis (S) Fajita marinated chicken breast on a bed of shredded sweet peppers and red onion with a chive and sour cream dressing BBQ spiced salmon fillet served with a cucumber and yoghurt salad Honey roast ham on a bed of shredded carrot and baby beetroot (S) Smoked mackerel fillets with a courgette ribbon and rosemary salad Seared loin of beef with shaved parmesan, marinated olives and wild rocket salad   COLD VEGETARIAN Gorgonzola and red onion tart served on a sakuro cress salad (v) Mixed bean and rice Wellington with assorted wild mushrooms (v) Assiette of asparagus with mint hollandaise and wild rocket (v) Butternut squash and shitake mushroom strudel (v) Roasted vegetable pancakes with sweet chilli salsa, sour cream and roasted cherry tomatoes (v)   HOT FORK SELECTION Atlantic cod, leek and parsley pie topped with creamy mashed potatoes Moroccan scented chicken stew with lemon and olives (S) Homemade Sheppard's pie topped with creamed parsnip mash Spiced lamb tagine on citrus scented cous cous (S) Pan fried fillet of red mullet with a saffron and spinach sauce Fajita scented chicken strips tossed in a kumquat reduction and sweet pepper sauce Thai green chicken curry scented with lime, coconut and coriander (S) Savoury sausage casserole scented with chorizo, mustard and lemon Hong Sao beef scented with oriental spices and lapsang souchong (S) Roasted salmon and baby vegetable bake topped with pecorino cheese   HOT VEGETARIAN Roasted pumpkin, potato and creamed spinach pie (V) Pearl barley risotto with roasted squash, red peppers and wild rocket (V) Roasted vegetable tagine (V) Pesto scented gnocchi with roasted seasonal vegetables tossed in a white wine cream sauce (V) Thai spiced vegetables with lime and coconut (V) Green lentil, butter bean, butter nut squash and mild chilli stew (V) Baked pasta with caramelized onions, purple basil and fresh double cream (V) Wild mushroom and baby spinach lasagne toped with shaved pecorino cheese (V) Gorgonzola and broccoli pie (V)   SALADS Buffalo mozzarella, plum tomato and rocket salad drizzled with balsamic syrup Waldorf salad Beetroot, orange and pumpkin seed salad Broad bean, carrot, sun blush tomato and basil salad Asian noodle salad with Bakchoi, bean shoots and peanut dressing Ribbon of char grilled vegetable and red onion salad Mango, avocado and rocket salad Minted new potato salad with crème fraiche Tossed baby leaf salad with sakuro cress Watercress and walnut oil salad   VEGETABLES Roasted carrots with cumin, fennel and coriander Sweet braised red cabbage Caraway scented glazed carrots Classic ratatouille Mashed root vegetables scented with virgin olive oil Pan fried courgettes scented with lemon and basil Steamed seasonal greens tossed with olive oil Cauliflower cheese Steamed broccoli with toasted almonds Braised fennel and celery hearts   POTATOES, RICE OR PASTA Roasted sweet potatoes Jasmine rice Sweet potato mash Steamed minted new potatoes Dauphenoise potatoes Savoyard potatoes Egg fried rice Roasted new potatoes Butter braised fondant potatoes Olive oil scented macaroni Herb scented crushed steamed potatoes Fondant potatoes   DESSERTS Forced rhubarb fool with passion fruit puree Fig, honey and mascarpone tart Seasonal plum and gooseberry crumble Freshly prepared seasonal fruit platter Classic lemon tart with a roasted hazelnut cream Caribbean style fruit salad with coconut rum syrup Bitter sweet chocolate tart with poached plums and natural yoghurt Chocolate bread and butter pudding Raspberry and toasted almond trifle Toffee and banana crumble   Please note that all prices are subject to VAT at the prevailing rate and that menus are liable to change.

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FORK BUFFET MENUS   Fork Buffets offer choice and flexibility while providing a substantial lunch or dinner. These menus are designed to suit the smallest to the largest of conferences and can be served to suit either standing or seated lunches. The 'Smart for the Heart' (S) menus items are options prepared with the health conscious in mind.   Please choose from the following - prices are per person excluding VAT. Minimum 20 people:   1 x main course, 1 x vegetarian main course, 2 x salads or vegetables, 2 x potatoes or rice or pasta and 2 x desserts - £24.50 2 x main course, 1 x vegetarian main course, 3 x salads or vegetables, 2 x potatoes or rice or pasta and 2x desserts - £27.50 3 x main course, 1 x vegetarian main course, 3 x salads or vegetables, 3 x potatoes or rice or pasta and 3 x desserts - £32.50   Prices are per person + VAT minimum 20 people. Please choose from the following:-   COLD TABLE SELECTION Lemon marinated chicken supreme served on a bed of roasted cherry tomatoes and spiced couscous (S) Seared fillet of sesame coated salmon served on Thai scented sir fried vegetables (S) Cured meat assortment served with homemade chutneys and grilled ciabatta crostinis (S) Fajita marinated chicken breast on a bed of shredded sweet peppers and red onion with a chive and sour cream dressing BBQ spiced salmon fillet served with a cucumber and yoghurt salad Honey roast ham on a bed of shredded carrot and baby beetroot (S) Smoked mackerel fillets with a courgette ribbon and rosemary salad Seared loin of beef with shaved parmesan, marinated olives and wild rocket salad   COLD VEGETARIAN Gorgonzola and red onion tart served on a sakuro cress salad (v) Mixed bean and rice Wellington with assorted wild mushrooms (v) Assiette of asparagus with mint hollandaise and wild rocket (v) Butternut squash and shitake mushroom strudel (v) Roasted vegetable pancakes with sweet chilli salsa, sour cream and roasted cherry tomatoes (v)   HOT FORK SELECTION Atlantic cod, leek and parsley pie topped with creamy mashed potatoes Moroccan scented chicken stew with lemon and olives (S) Homemade Sheppard's pie topped with creamed parsnip mash Spiced lamb tagine on citrus scented cous cous (S) Pan fried fillet of red mullet with a saffron and spinach sauce Fajita scented chicken strips tossed in a kumquat reduction and sweet pepper sauce Thai green chicken curry scented with lime, coconut and coriander (S) Savoury sausage casserole scented with chorizo, mustard and lemon Hong Sao beef scented with oriental spices and lapsang souchong (S) Roasted salmon and baby vegetable bake topped with pecorino cheese   HOT VEGETARIAN Roasted pumpkin, potato and creamed spinach pie (V) Pearl barley risotto with roasted squash, red peppers and wild rocket (V) Roasted vegetable tagine (V) Pesto scented gnocchi with roasted seasonal vegetables tossed in a white wine cream sauce (V) Thai spiced vegetables with lime and coconut (V) Green lentil, butter bean, butter nut squash and mild chilli stew (V) Baked pasta with caramelized onions, purple basil and fresh double cream (V) Wild mushroom and baby spinach lasagne toped with shaved pecorino cheese (V) Gorgonzola and broccoli pie (V)   SALADS Buffalo mozzarella, plum tomato and rocket salad drizzled with balsamic syrup Waldorf salad Beetroot, orange and pumpkin seed salad Broad bean, carrot, sun blush tomato and basil salad Asian noodle salad with Bakchoi, bean shoots and peanut dressing Ribbon of char grilled vegetable and red onion salad Mango, avocado and rocket salad Minted new potato salad with crème fraiche Tossed baby leaf salad with sakuro cress Watercress and walnut oil salad   VEGETABLES Roasted carrots with cumin, fennel and coriander Sweet braised red cabbage Caraway scented glazed carrots Classic ratatouille Mashed root vegetables scented with virgin olive oil Pan fried courgettes scented with lemon and basil Steamed seasonal greens tossed with olive oil Cauliflower cheese Steamed broccoli with toasted almonds Braised fennel and celery hearts   POTATOES, RICE OR PASTA Please choose one from the following   Roasted sweet potatoes Jasmine rice Sweet potato mash Steamed minted new potatoes Dauphenoise potatoes Savoyard potatoes Egg fried rice Roasted new potatoes Butter braised fondant potatoes Olive oil scented macaroni Herb scented crushed steamed potatoes Fondant potatoes   DESSERTS Forced rhubarb fool with passion fruit puree Fig, honey and mascarpone tart Seasonal plum and gooseberry crumble Freshly prepared seasonal fruit platter Classic lemon tart with a roasted hazelnut cream Caribbean style fruit salad with coconut rum syrup Bitter sweet chocolate tart with poached plums and natural yoghurt Chocolate bread and butter pudding Raspberry and toasted almond trifle Toffee and banana crumble   Please note that all prices are subject to VAT at the prevailing rate and that menus are liable to change.     © Central Hall Westminster 2008