Summer Time @ Haberdashers Hall

Desserts

- Strawberries clotted cream with shortbread fingers
- Tropical fruit salad with chilli syrup
- Pistachio mousse
- Rocky road cheesecake
- Key lime pie
- A selection of three British cheeses and biscuits

Main Courses

- Chicken tikka
- Tandoori lamb
- Beef cumin kofta
- Patrani coriander salmon

Served with:
- Pilau rice with almonds
- Bombay potatoes
- Onion bhaji
- Cucumber raita
- Naan bread

Desserts

- Choice of 1 dessert

Main Courses

- Home-made hamburgers
- Texas pork spare ribs
- Cajun spiced chicken
- Louisiana style crab cakes

Served with:
- New potato salad with a chilli and mint mayonnaise
- Tomato and cucumber salad
- Crisp mixed leaf
- American coleslaw
- Freshly baked country bread

Desserts

- Choice of 1 dessert

Main Courses

- Garlic king prawns
- Spiced smoky chicken
- Glazed honey lamb cutlets
- Rare rump steak

Served with:-
- Egg noodles with coriander and sesame
- Oriental vegetable salad
- Rocket and mixed leaf salad
- Tomato garlic shallot relish
- Freshly baked bread

Desserts

- Choice of 1 dessert

Starters

Cold
- Salt cured salmon with mustard in a cucumber cup
- Thai fish cakes with lemon grass dressing
- Garlic prawn Caesar salad with parmesan
- Pancetta & mozzarella croque monsieur
- Baby bagels with salt beef, horseradish & gherkins
- Perking duck with cucumber & spring onions
- Artichoke & gorgonzola focaccia with sage (v)
- Glazed goats cheese & onion marmalade tarts (v)

Hot
- Firecracker prawns with Vietnamese dipping sauce
- Moroccan spiced swordfish brochettes with lemon mayo
- Teriyaki salmon skewers with soy & ginger
- Indonesian beef satay with spicy peanut dip
- Tiny beef burgers with tomato relish
- Handmade chipolatas with hoisin mustard glaze & sesame seeds
- Margarita pizza with mozzarella cheese & tomato (v)
- Mini vegetable spring rolls with chilli dipping sauce (v)

Main Courses

Reception:
- Bouvet-Ladubay Saumur Brut
or
- Pimms & Lemonade

Dinner:
- Renards Hill Colombard Sauvignon vin du pay du gascogne
- Renards Hill Grenache Merlot vin du pay d'oc
- Still and sparkling mineral water
premium bottled beers, soft drinks, wine bar

- Any other branded beverage is available @ a negotiated rate.

- Prices are quoted on the basis of a 4 hour service period;

- Additional periods will be charged at the rate of £2.50 per person per half hour.

- Chester Boyd will reserve the right to offer substitute vintages where necessary.

Alternative reception drinks:
- Champagne supplementary £10.00 per person
- Homemade orange mango & guava supplementary £1.00 person
- Ringden farm juices (Bramley, Bramley & Cox and Cox pear) supplementary £1.50 person

Alternative wines
- Fox Grovesemillon chardonnay, (Australia), Liberated pinot blanc (Argentina), Carta Vieja chardonnay (Chile), supplementary £3.00 per person per wine
- Boland pinotage / Cinasault (south Africa), Fox grove shiraz / merlot (Australia) Domaine vigne lorach, duras cabernet , supplementary £3.00 per person per wine

Additional liquor options;
- Any single liqueur or spirit supplementary £2.50 per person
- Named cocktails supplementary £2.50 per person
- Branded spirits supplementary £7.50 per person

Main Courses

- Chicken with sherry & orange
- Paprika spiced pork
- Saffron garlic prawns
- Grilled sardines

Served with:
- Mixed pepper paella
- Potato, olive & red onion salad
- Beans with chorizo & tomatoes
- Romesco dip
- Choice of crusty breads

Desserts

- Choice of 1 dessert

Main Courses

Cold items
- Caesar salad (crisp little gems, Cajun grilled chicken, poached quail eggs,& shaved parmesan)
- Pea soup (chilled pea soup topped with pancetta wrapped pieces of delicately naked cod)
- Cous cous (middle eastern spice lamb fillet, with red onion Israeli cous cous)
- Seared scallops with a radish & French bean salad finished with lemon oil
- Japanese pork marinated with soy & mirin served with spring onions, shitake mushrooms & udon noodles salad
- Classic prawn cocktail (shredded lettuce with cherry tomatoes and spiced tomato mayonnaise, garnished with cucumber lemon juice and paprika)
- Hoi sin beef (stir fried beef flavoured with hoi sin sauce, served with crispy Chinese slaw)
- Conchigliette pasta (small shells of pasta served fresh tomato, chickpeas, spinach & ricotta) (v)
- Mozzarella salad (Bocconcino mozzarella, sun blush tomatoes, broad beans & wild rocket served with basil infused oil & aged balsamic) (v)

Hot items

- Thai chicken curry with mango & lemongrass served with coriander rice
- Madras lamb curry (lamb slowly cooked in mild spices and served with coconut rice finished with cashew nuts)
- Chicken fricassee (chicken with white wine served with baby vegetables & buttered tagliatelle)
- Sausage and mash (fluffy mash potato flavoured with whole grain mustard served with caramelised shallot gravy)
- Stroganoff (tender beef fillet cooked with paprika & brandy topped with gherkin served with wild & long grain rice)
- Fish & chips (beer battered haddock, chunky chips & mushy peas)
- Mediterranean risotto (char grilled med vegetables in a creamy Arborio rice with shaved parmesan) (v)
- Braised Chinese vegetables with cashews (Choy sum, baby corn and oyster mushrooms on a bed of steamed rice, sprinkled with roasted cashews) (v)
- Chick pea tagine (Moroccan vegetable tagine infused with cumin & cinnamon severed with fruity cous cous) (v)

Desserts

- Green tea brulee with vanilla biscuits (a creamy brulee infused with green tea caramelised served with vanilla shortbread)
- Fresh fruit (a refreshing fruit salad with passion fruit syrup)
- Tiramisu (Italian biscuit soaked in espresso & Masala topped with mascarpone served in a chocolate cup)
- Panna cotta (rich vanilla cream topped with raspberries)
- Crumble (brambly apples with blackberries & a crunchy shortbread crumble)
- Pavlova (crisp meringue shell with Chantilly cream topped with raspberries)