Introduction Post Conference & Evening Break Solutions Creative Break Solutions Canapés Sandwich & Savoury Selection Bowl Food Finger Buffet Menus Fork Buffet Menus Board Lunch Three Course Lunch or Dinner Menus Fine Dining Menus The Great Hall Package Details About the Church   TWO OR THREE COURSE LUNCH OR THREE COURSE DINNER MENUS   Our two or three course Lunch menus and three course Dinner menus offer a variety of options to suit all occasions. A Vegetarian alternative may also be selected for those guests requiring this option. Coffee is included.   Please choose from the following - prices are per person excluding VAT. Minimum 20 people:   Two course lunch £29.50 per person. Three course lunch or dinner £38.00 per person. Prices exclude VAT.   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 Asparagus 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)   DESSERT 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 crackers

Website Credits Home - Events - Rooms For Hire - Day Delegate Rate - Services - Visitor Services - Historical Info The Café - Location Map - Contact Us - FAQ's - Testimonials - Links

BOARD LUNCH   Designed for our smaller meeting rooms and are ideal as a high impact working lunch. Guests will receive their very own Board Lunch platter - each lunch is served on a large round wooden board with its own condiments making it a unique way to enjoy a working or business lunch.   Please choose from the following - prices are per person excluding VAT. Minimum 20 people:   £15.95 per person excluding VAT   THE ITALIAN JOB Salad of plum tomatoes and buffalo mozzarella with home made pesto Curls of proscuitto ham Char grilled peppers and marinated olives Peppery rocket salad Foccacia bread Sun dried tomato and pasta salad with pine nuts and shaved Parmesan Cherry and pistachio trifle shots   A TASTE OF MOROCCO Moroccan spiced chicken with vegetable jewelled cous cous and harissa dressing Green salad with minted yoghurt raita Warm flat bread Beetroot with flat parsley Duo of hummus Raw dipping vegetables Lemon Curd Mousse   THE GREAT BRITISH PLOUGHMAN'S LUNCH Rosary Ash Log, England - a moist creamy goats cheese rolled in ash, from Langford Mull of Mull Cheddar, Scotland - superb farmhouse cheddar from Sgriab-Rladh in Tobermory Celtic Promise, Wales - made by John Savage in west Wales, matured in cider Chunky Granary and Soda bread Pickled onion and Branston Pickle Cherry tomatoes and celery sticks Apple crisps Shot of English Apple Juice   THE GREAT BRITISH PIE LUNCH A slice of Bramley apple topped pork pie A slice of poachers' game pie Chunky Granary and Soda bread Pickled onion with piccalilli Cherry tomatoes and celery sticks Salt and vinegar crisps Caramel cream pot     © Central Hall Westminster 2008