Internal Menu 2010 (5)

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2010 Internal Menu

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CONTENT

Beverage Solutions for Breaks..................................................................................................... 4

Breakfasts ................................................................................................................................. 5

Light Lunches ............................................................................................................................ 7

Autumn/Winter bowl food........................................................................................................... 9

Spring/Summer bowl food ........................................................................................................ 10

Individual working lunches........................................................................................................ 11

Winter buffet ........................................................................................................................... 12

Spring buffet .......................................................................................................................... 13

Canaps.................................................................................................................................. 14

Verrines .................................................................................................................................. 16

Fine dining .............................................................................................................................. 17

Wine list ................................................................................................................................. 20

D = contains DairyN = contains Nuts

V = Vegetarian

W = contains Wheat

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Beverage Solutions for BreaksChilled Beverages

Still and sparkling water1.85

Elderflower press 3.25

Freshly squeezed orange juice

5.75

Fruit juices; orange, cranberry, tomato, apple or pomegranate

2.15

Homemade lemonade 3.25

Homemade ginger beer 3.25

Fruit zinger; refreshing non alcoholic fruit punch with lemongrass

and ginger 3.25

Beverages PlusComplete with freshly brewed fairtrade coffee, classic and herbal teas

Beverage Bites

Tea, Coffee, and Biscuits 1.95

Pastry Basket 3.35

All butter croissant, Danish pastry, creamy butter and

England Preserves jams (w)

Mid Morning Treat 3.35

Homemade fruit flapjack, lemon fingers and shortbread (w)

Cup Cake Break 3.35

Homemade iced cup cakes (w)

Traditional Afternoon Tea 9.85

Cucumber, smoked salmon and ham sandwiches

Freshly baked scones, Devon clotted cream and afternoon pastries

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Breakfast

Served between 8am-10am with freshly brewed fairtrade coffee, classic and herbal teas

Rise and Shine please select 2 from our list below 6.25

Quail egg BenedictPotato cake with Cumberland sausage & tomato chutneySmoked haddock kedgeree on spoonsSmoked salmon & scrambled egg with toasted soldiersPortobello mushroom topped with a parsley crust (v)Colcannon cake with pan fried quail egg (v)

Also served with your rise & shine are:

Mini muffin, Danish pastries & croissants

Fruit yogurt, 76 honey & granola potsFruit juice shotsSmoothie shots

Mini Breakfast Butties please select 2 from our list below 5.00

Suffolk sweet cured bacon sandwichRare breed Cumberland sausage bapScrambled egg & mushroom croissant (v)

Honey roasted gammon & Montgomery cheddar croissant (w)Chalk farm smoked salmon bagelSausage, egg & sweet cured bacon muffin

Breakfast Canaps please select 6 from our list below 13.50

Designed for a minimum of 12.

Quail egg Benedict (D)Devilled kidney croutes (w)Cumberland sausage and cherry tomato skewersSmoked haddock florentine on spoonsTrout rolled in oatmeal with lemon butterMushroom & tomato toad in the hole (v)Chestnut mushroom topped with a parsley crust (v, w)

Porridge & granola pots with syrup & compotesFruit YoghurtsSeasonal fruit skewersMini waffles with syrups (w)Homemade seasonal fruit muffins (w)Smoothie shots

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Breakfast (continued)

Muffins 3.00

A selection of sweet muffins (w)

Low fat blueberry

Banana and 76PP honey

Lemon and ginger

76 Signature breakfast 8.75

Designed for a minimum of 4 maximum of 30

Select our set hot or cold signature or choose 3 from options listed below

Served with freshly brewed fairtrade coffee, classic and herbal teas, & orange fizz

Cold SignatureFruit yoghurt with granola and 76PP honeyChalk farm smoked salmonSeasonal fruit skewers

Hot SignatureFruit yoghurt with granola and 76PP honey4 minute egg with marmite sourdough soldier (v)Breakfast skewers with cherry tomato & Cumberland sausage wrapped in bacon

Other hot options....Potato cake with Cumberland sausage & tomato chutneySmoked haddock kedgereeQuail egg Benedict (d)Smoked salmon & scrambled egg with soldiers (d)Baked mushroom & cherry tomato (v)Sweet french toast (v)76PP honey porridge with sliced fruits

Other cold options

Mini croissant with pancetta, brie & portabello mushrooms (w)Apple bircher muesli with seasonal berry foamMini Danish pastries (w)Mini croissant with England preserves (w)Blueberry pancake with 76 honey (w)Homemade oat bran & date muffin

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Light Lunches

Sandwich Lunch 9.95

Recommended for up to 30 people

A selection of sandwiches served on a variety of breads to include meat, fish and vegetarian fillings.

(Based upon 1.5 rounds per person)

Pipers or vegetable crisps (V)

A selection of cheese and biscuits (V)

Bowl of seasonal fresh fruit (V)

Freshly brewed fair-trade coffee, classic and herbal teas

Finger LunchRecommended for up to 60 people (minimum of 12 people) 14.35

For 61 upwards - 16.35

A selection of freshly prepared sandwiches served on a variety of breads (1 round per person) with a

selection of home made savoury items

Please choose 4 from the follow ing list of savoury items:

Autumn/WinterHotCumberland rare breed chipolatas wrapped in baconHome made Cornish pasties (w)Chicken sate with coconut dipping sauce

Thai fishcakes with sweet soy dipping sauceCrispy risotto balls with tomato dip (v)Baked vegetable spring rolls with chilli dipping sauce (v)ColdHoi sin duck pancakeSalmon tartar on bruschetta (w)Red onion muffin with parma ham & fig chutneyHerbed toasted pita with hummus (v)Wild mushroom & thyme palmiers (v)

Spring/summerHotBacon & stilton tartlet

Asparagus & feta puff pastry tartlet (v)Crab & coriander spring roll with soy & ginger dipping sauceSweet chilli chicken skewersWelsh rarebit on toast (v) (w)

ColdProscuitto wrapped Chantais melonBaked polenta with olives & anchovies (v)Char-grilled asparagus with lemon & chive dip (v)Mini caesarSmoked salmon & goats cheese muffin (v) (w)

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Light Lunches

Healthy style soup & sandwich 9.65

Minimum of 4 maximum of 30A selection of healthy style sandwiches on a variety of breads to include meat, fish & vegetarian

fillings (based on 1 round per person) accompanied with our homemade soup of the day, seasonal

fruit bowl, freshly brewed fair-trade coffee, classic & herbal teas.

Create your own sandwich lunch 10.35

Minimum of 6 maximum of 60A selection of our favourite sandwich fillings (listed below) locally sourced breads and

accompaniments allowing you to create your own bespoke sandwich lunch. Served with a seasonal

fruit bowl, freshly brewed fair-trade coffee, classic & herbal teas.

Regents Park honey baked gammon, rare roasted scotch beef, char- grilled free range

chicken, Chalk farm smoked salmon, seared tuna, prawn mayo, Montgomery cheddar, cream

cheese, cottage cheese, egg mayonnaise

Salad leaves, cucumber, tomato, spring onion, buttersLocally sourced artisan English breads & homemade pickles

Deli style sandwich lunch 9.65

Minimum of 6 maximum of 60

A selection of Italian loaves presented on a wooden cutting board allowing you to help yourself.

Please select a meat, fish & vegetarian option from our monthly sandwich menu. Served with a

seasonal fruit bowl, freshly brewed fair-trade coffee, classic & herbal teas.

76 Signature lunch 12.00

Maximum of 30

A selection of sandwiches served on a variety of breads to include, meat, fish & vegetarian fillings.

(based upon 1 round per person) Plus:

Individual grazing dish of Caesar salad (w), tuna nicoise & fresh fruit salad

76s Homemade barley water & seasonal fruit crush

Freshly brewed fair-trade coffee, classic & herbal teas

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Bowl food

More substantial than canaps yet not as fill ing as a full fork buffer; bowl food is an ideal opportunity to enjoy a

small taste of different dishes from around the globe as a substitute for a light lunch or in the evening.

4 bowls per person - 15.35

6 bowls per person - 17.35

Autumn/Winter options

Autumn/Winter hotMeatBraised beef Bourguignonne with parsnip crisps & horseradish mashLamb & spinach curry, steamed pilau rice & naan(w)Chicken ramen with soba noodles(w)FishCrab & saffron risotto(d)Stir fry prawns with okra & bok choi noodlesThai salmon with lemon & coriander jasmine rice

VegetarianPumpkin risotto(d)Cauliflower & lentil palak with spinach pakoraMini vegetable lasagne with herb garlic toast(w)

Autumn/Winter coldMeatSmoked ham, mustard cream cheese & finely diced cucumberBocconcini mozzarella, Parma ham & seared duck breast(d)Smoked chicken, creme fraiche & spring onions(d)FishPrawn cocktailSmoked salmon mousse with avocado guacamole(d)Halibut carpaccio with purple cress salad

VegetarianTagliatelle of vegetables with orange dresssing

Balsamic roasted baby beetroot puree with green bean salad sundried tomato, goats cheese& rocket

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Bowl Food

Spring/Summer options

Spring/ summer hotMeatMoroccan style chicken with spring onion cous cous(w)Sausages & red onion gravyRoast lamb shoulder & mint gravyFishCrispy sardines on crushed new potatoes & peas

Spring seafood chowderPrawn & noodle stir fry

VegetarianBaked ravioli with spinach(w)

Asparagus & hollandaisePumpkin fiorelli cream bake

Spring/ summer coldMeatNorfolk free range chicken salad with pine nuts & raisin dressing(n)Crispy duck on bean shoot saladToasted proscuitto, melon balls & radish salad

FishSalmon roulade with broad bean salsaFresh water prawns on crispy lettuce with lemon dressingMackerel with samphire

VegetarianBaked ravioli with spinach

Asparagus & hollandaise(d)Pumpkin fiorelli cream bake(d)

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Winter Buffet Menus 2010 (December 2009 February 2010)For 12 30 covers, please select 2 main ocurses and 1 dessert, For 30+ covers, full menu is available.Please be aware all salads and accompaniments are seasonal and may be subject to change.

Menu 1 Hot 17.35

Chicken supreme on wilted swiss chard with onion

& sage

Salmon wellington with thyme & lemon beurre

blanc(d)

Mushroom & aduki bean ragout ( v )

Cabbage & lentil gratin(d)

Balsamic root vegetable salad

Roast potatoes

Selection of organic artisan breads

Spotted dick

Seasonal fruit salad

Menu 1 Cold 17.35

Roast chicken on bean shoot salad

Smoked salmon with whipped cream cheese &

toasted black breads (d)

Grilled vegetable tian with tomato & onion

salad(v)

Beetroot & apple salad

Chicory & Stitchilton salad(d)

Warm parsley potatoes

Selection of organic and artisan breads

Mascarpone & winter berry cheesecake


Menu 2 Hot 19.35

Lamb navarin with shallot & red wine gravy

Pan seared haddock fillet with mozzarella,

tomato & basil(d)

Chestnut & pepper lasagne ( v )

Cauliflower & brussel sprouts

Sweet potato, red onion & chive salad

Boulanger potatoes ( sliced potatoes baked in

vegetarian stock )


Treacle tart & cream


Menu 2 Cold 19.35

Sussex pork terrine with wilted savoy cabbage &

whole grain mustard

Mackerel, beetroot & potato with horseradish

dressing

Homemade falafels with harissa & yoghurt

dressing ( v )

Pumpkin fusilli pasta saladArtichoke & butternut salad



Apple tatin (w)Seasonal fruit salad

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Spring Buffet Menus 2010 (March 2010 May 2010)For 12 30 covers, please select 2 main ocurses and 1 dessert, For 30+ covers, full menu is available.Please be aware all salads and accompaniments are seasonal and may be subject to change.

Menu 1 Hot 17.35

Moroccan spiced chicken breast with date &

spring onion cous cous(w)

Roasted salmon fillet with pecorino & basil crust

Spinach & ricotta tortellini bake ( v )(w)

Purple sprouting broccoli with leeks & nut

butter(d)

Pearly barley with mushrooms & caper dressing

Sage roasted potatoes


Rhubarb tiramisu


Menu 1 Cold 17.35

Parmesan & herb crumbed chicken, confit

aubergine & preserved lemon

Smoked trout salad, pea shoots & horseradish

dressing

Broccoli & stitchilton flan ( v )

Cabbage & pepper salad

Sauteed new potato salad & mustard seed

dressing


Dark chocolate & orange pot(d)


Menu 2 Hot 19.35

Spring lamb casserole

Seafood chowder pie(w)

Watercress & leek tart ( v )

Tarragon roasted carrots

Crunchy spring salad, toasted pumpkin seeds &

golden raisins

Parsley potatoes

Selection of organic artisan breads (W)

Custard tart


Menu 2 cold 19.35

Smoked duck with spiced avocado

Tiger prawn skewer with oyster mushroom salad

Blue cheese & kale quiche ( v )

Three onion & radish salad

Grilled courgette, fennel & goats cheese salad



Espresso cheesecake(d)


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Summer Buffet Menus 2010 (June 2010 August 2010)For 12 30 covers, please select 2 main ocurses and 1 dessert, For 30+ covers, full menu is available.Please be aware all salads and accompaniments are seasonal and may be subject to change.

Menu 1 Hot 17.35

Grilled chicken with butter beans & parsley

Salmon with sorrel & broad beans

Roasted tomato tart, basil dressing & goats

cheese( v )

Herb carrots

Watercress, citrus & radish salad

Steamed potatoes with herb butter


Eton mess with summer berries and syrup(d)


Menu 1 Cold 17.35

Chicken with pink grapefruit & rocket salad

Roast salmon, cucumber & sugar snaps with

tartar dressing

Mushrooms baked with hazelnuts, parsley &

pecorino( v )

Caesar salad(w)

Sweet potato & feta saladOlive & red onion salad with mint dressing


Set vanilla cream & cherry compote(d)


Menu 2 Hot 19.35

Braised shoulder of pork, paprika, olives,

chickpeas & chorizo

Crispy mackerel, garden herbs & crushed new

potatoes

Baked gnocchi, with parmesan & rocket cream(v)

Mange tout & green beans

Soy bean, courgette & oven roasted tomato

salad

Potato gratin


Raspberry & cherry trifle(d)(w)


Menu 2 cold 19.35

Roast beef, green bean & red onion salad

Fresh water prawns, shredded iceberg, kohlrabi

& lemon aioli

Cured tomato, buffalo mozzarella & basil( v )

Green bean & hazelnut salad with sour cream

dressing

Char-grilled fennel & rocket saladPenne with red pepper pesto


Strawberry syllabub


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Autumn Buffet Menus 2010(September 2010 November 2010)For 12 30 covers, please select 2 main ocurses and 1 dessert, For 30+ covers, full menu is available.Please be aware all salads and accompaniments are seasonal and may be subject to change..

Menu 1 Hot 17.35

Chicken with sauted red cabbage & sage

Puff pastry salmon loaf with fennel & crme

fraiche(d)(w)

Mushroom, Jerusalem artichoke & kale penne v )

Roast cauliflower

Bulgar wheat salad with sultanas & pistachios(w)

Sauted potatoes


Blackberry & buttermilk tart with cream(d)(w)


Menu 1 Cold 17.35

Roast chicken salad with pine nut, raisin & dill

dressing(n)

Salmon with sauted bok choi

Piquillo peppers stuffed with caponata & ciabatta

croutons( v )

Black rice & beetroot confit

Grilled pears with avocadoWarm parsley potatoes


Glazed apple tart with Devonshire clotted

cream(d)


Menu 2 Hot 19.35

Lamb & potato hot pot

Roast mullet with pumpkin & butter bean sauce

Carmelised onion & feta cheese tart( v )

Roasted pumpkin & parsnip

Artichoke, caper & parmesan salad

Thyme & black pepper potatoes


Banana & walnut cake with cream


Menu 2 cold 19.35

Crispy duck, bean sprout & chilli salad with glass

noodles

Crab roll with lemon & coriander dressing

Spinach & feta filo parcel with almond dressing(v

Wild leaf salad & pickled shredded carrot

Roast artichoke & pasta saladWarm parsley potatoes


Walnut & pear tart(w)


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CanapsChoose from a selection of cold & hot canaps perfect for any occasion, we wouldrecommend three canaps to accompany a pre-dinner reception.For short drinks reception (1 hour) we would suggest a mix of six to eight canaps and for alonger drinks reception, ten to twelve per person.3 canap selection 6.356 canap selection 13.358 canap selection 16.3510 canap selection 18.65

Autumn/Winter ColdMeatBeef carpaccio & mustard mayonnaiseHam hock terrine with quince jellyFoie gras mousse on confit duck with golden raisin chutney(d)Chicken club stackFishCornish crab on potato rostiChalk farm smoked salmon, cream cheese & chive on black rye(d)Basil & tomato shot with roasted prawnSmoked mackerel & horseradish rillette

VegetarianParmesan & thyme bread stick with white bean hummus dip(d)(w)Baked tomato, olive & pesto tarts(w)Marinated peppers & balsamic reductionCourgette ribbon with feta & rocket

Autumn/ Winter Hot MeatChargrilled lamb cutlets with carrot & tahini pureeCrisp pork belly with apple sauceSteak & chips with bearnaise sauce(d)Duck spring rolls

FishDusted whitebaitSeared scallop wrapped in pancetta with tarragon butter(d)Chunky chips with creme fraiche & caviar(d)Prawn skewer with lobster bisque shot(d)

VegetarianMini red onion tatin with balsamic glaze(w)Wild mushroom tartlet & white truffle oil (w)(d)Risotto & mozzarella ballHaloumi cheese skewer with pepper salsa(d)

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Canaps

Spring/ summer coldMeatDuck spring rollsSmoked lamb on rosemary skewer with truffle cream(d)

Yorkshire pudding with roast beef and horseradish cream(d)Dolcellate wrapped in parma ham with fig chutney(d)FishMackerel & dill pate(d)

White crab with chilli & coriander on spoonFreshwater prawn spoon with dill mayoSalmon tartare

VegetarianCourgette roll with rocket & onion chutneyCreamed goats cheese on toasted ficelleMarinated peppers with balsamic reductionBaked tomato, olive & pesto tartlets

Spring/ summer HotMeat

Soya glazed chicken skewer with 76 Portland Place honey dipping sauceThyme & rosemary lamb with pine nuts rolled in puff filo pastry with yoghurtMini sheppards pie topped with sweet potato & pumpkinGlazed pork bellyFishChunky chips with creme fraiche & lumpfish caviarKing scallops with roasted shallot salsaConfit salmon with truffled egg on spoon(d)Szechuan prawn skewers

VegetarianGoats cheese arancini(d)Red onion & blue cheese pizza(w)(d)

Spinach & feta filo parcel(w)(d)Broccoli tartlet(w)

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Verrines 14.00A verrine is an appetizer or dessert that consists of a number of components layered artfullyin a small glass. Perfect for smaller conferences. Based on 5 per person.

Minimum 10 maximum 40

Spring/summer

Meat

Gammon with cranberries, apricots & flaked almonds (n)Smoked chicken & cream cheese with asparagus (d)Red radish & watermelon jus with pancetta

Aromatic crispy duck with edemame bean salad

Fish

Scallops with kipper, fennel & spinachPoached halibut with beans & slow roasted tomatoesSmoked salmon mousse with avocado guacamole (d)Freshwater prawns & cucumber mousse (d)

Vegetarian

Sweet potato & carrots with orange juice & cuminGreek saladSun-dried tomato, goats cheese & rocketRoast beetroot with beetroot & radish salsa

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Fine Dining

Autumn/ wint er 28.00 per personMenu1Beetroot risotto, thyme & parmesan (d)Confit 6 hour Chalk farm smoked salmon, duck scrambled eggs & caviar (d)Duck confit & bramley apple terrine

Braised lamb shoulder, roast winter root vegetables & rosemary gravyFree range chicken breast, sage crust, wild mushroom stew & herb brothSavoy cabbage stuffed with Portobello mushrooms & wild truffle cream (d)

Apple tatin with homemade vanilla bean ice cream (d)Custard tart & rhubarb compote

Bitter chocolate pudding with chocolate sauce & mascarpone ice cream

Menu2 32.00 per personJerusalem artichoke soup, Stitchilton & caramelised pear salad (d)Duck & quail breast terrine with applesSeared scallops, cauliflower puree, shredded brussel sprouts & sauted pancetta

Beef wellington, roast chantenay carrots & red wine gravy (w)Sea bass, wilted spinach & clam cream (d)Leek & Wigmore cheese tart with cherry tomato confit (w)

Chocolate tart with pistachio ice cream (w) (d)Passion fruit cheesecake & coconut tuille (d) (w)

Banana tart tatin with Devonshire clotted cream (w) (d)

Cheese Board

A selection of Neals Yard British cheeses, homemade seasonal chutney, and celery

5.00 supplement

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Fine Dining

Spring/summerMenu 1 28.00 per personPan seared pigeon breast, puy lentils & sorrel saladSpiced chickpea cakes with red onion & coriander saladSmoked haddock & white onion tart (w) (d)

Pork fillet, slow cooked shallots & cider sauceAubergine, potato & tomato crumbleSea trout, creamed courgette & clam sauce with jersey royals (d)

Strawberries & Devonshire clotted cream with shortbread (w)

Summer pudding (w)Dark chocolate & orange mousse (d)

Menu2 32.00 per personSeared foie gras, toasted brioche & homemade fig chutneyChar-grilled artichoke & asparagus salad with slow roast tomato & shallot salsaLobster & crab stuffed parcels with horseradish dressing

Three bone rack of lamb with split peas and port sauceRoast halibut with salsify & lemon butter sauceRatatouille & mozzarella strudel with parmesan crust

Lemon jelly, ginger ice cream with almond praline (w)Cherry trifle & hazelnut biscuit (w) (d)White chocolate mousse, raspberry soup and vanilla bean straw

Cheese Board

A selection of Neals Yard British cheeses, homemade seasonal chutney, and celery

5.00 supplement

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Post Conference Nibbles

Why not mark the end of your day with an early evening drink and some nibbles? Ideal for networkingwith a number of options to choose from.

Bar nibbles 2.65Parmesan toasts & pitta with edemame dip (w)Marinated olivesSpiced nutsHand cooked Crisps

76 nibbles plus 3.65Rosemary Grissini sticks (w)Chilli bites

Salted almonds & macadamia nutsQuails eggs Mediterranean saltsMarinated manchego cheese (d)

Mezze 4.85A selection of Middle Eastern & Mediterranean delights designed for 20 people and above

Green olives with garlic & chilliSpicy lamb koftaFalafels & tzatziki (d)Marinated manchego cheese (d)

Warm pitta with houmous and babaganoush (w)Char grilled garlic & herb prawns

North African 5.35A selection of North African delights designed for 20 people and above

Dolmades ( vine leaf stuffed with rice, onion, parsley & herbs )Toasted flatbreads with babaganoush dipBattered calamari rings with lemon mayonnaiseBattata ( spicy diced potatoes with garlic, peppers & coriander, sauteed in olive oil)Kalaj (d)( haloumi cheese, tomato & onion in Lebanese flat bread & toasted)Rokack(w) ( crispy filo rolls of feta cheese & spinach or minced lamb & pine kernals)

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2010 Wine List

White WinesSauvignon Blancs

1. La Tourelle Sauvignon Blanc 2008, Vins de Pays dOc. 10.65With freshly-picked, juicy apple and gooseberry characters, this is a fine, refreshing Sauvignon Blanc.

2. Tempus Sauvignon Blanc Reserva 2009 Central Valley, Chile. 12.00Rather delicate, soft Sauvignon Blanc from Chile, revealing a creamy texture of green fruit flavours.

3. Cable Station Sauvignon Blanc 2006, Marlborough, NZ. 16.65Vibrant, classically intense and vivacious Kiwi Sauvignon, packed with passion fruit and guava.

Chardonnays

4. La Tourelle Chardonnay 2008, Vins de Pays dOc. 10.65

A clean, lemony Chardonnay with crisp fruit flavours and a gorgeously refreshing finish.

5. Vaquero Unoaked Chardonnay 2007, Monterey, USA 12.50Vaquero is a refreshingly light, bright example of lovely, tropical Chardonnay richness and flavourbut it is made very much in the European style of an unoaked, fruit-driven wine.

6. Stickleback Chardonnay / Verdelho / Semillon 2007, South Australia. 15.95This wine is lovely and limey, its fresh and light and easy to drink and has a ripe aroma ofpassionfruit and guava.

Other Aromatic & Exciting White Wines7. Le Petit Pont Rserve Blanc 2008, Vin de Pays d'Oc, France (Sustainable Viticulture)

10.65This wine is deliciously bright, light and juicy, with a smooth, richly fruity tropical palate.

8.Pinot Grigio Sentito 2008, Veneto, Italy. 12.00Ripe watermelon balanced by a core of ripened lemon zest, edged by pink grapefruit and whiteblossom. A quality pinot grigio.

9. Villa du Clos Viognier 2007, Languedoc, France 15.95Elegant yet forward, this delicious wine is an expression of soft peaches and apricots.

10. Blenheim Point Reisling 2006, Marlborough, New Zealand. 21.00Gorgeously rounded, refreshingly dry Riesling with ripe limes on the palate and aromaticelderflower and green apple

11. Three Choirs Vineyard 2008, Winchcombe Downs, Gloucestershire, England.15.95English Wine Maker of the year 2008. This is aromatic with a hint of floral zest on the nose and zip onthe palate, very fresh, well rounded and fragrant.

12. Lugana Bianco 2008, Tenuta Roveglia, Lake Garda, Italy. 17.00Smooth, fresh and light wine from Lugana with a melon and apple-peel crisp, structured palatethat also possesses a texture of ripe, tropical stone fruit.

13. Gavi de Gavi Montebastia 2005, Malgra, Italy. 21.50Light in alcohol but zippy and carrying a surprising concentration of superbly refreshing fruit.

14. Chablis 2008, Domaine Pascal Bouchard, Franc 22.65Immensely satisfying, classically pure, racy Chablis with delectable citrus and orchard fruithoused by crisp minerality.

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Red Wines

Softer, Easier Drinking Reds15. La Tourelle Merlot 2008, Vins de Pays doc 12.00A punchy, concentrated medium weighted Merlot with a deep rounded palate

16. Le Petit Pont Rserve Rouge 2008, Vin de Pays d'Oc, France 10.65Velvety, generous redcurrant flavours on the nose and lovely, smooth, plummy spice on the palate.

17. Cycles Gladiator Pinot Noir 2008, Central Coast, USA. 17.00This is pure Pinot Noir yielding spice on the nose and lashings of cherry and plum flavourson the palate.

18. Pata Negra Gran Reserva 2001, Valdepenas, Spain. 19.30All of the awesome structure, warmth and richness of Rioja but with a greater sense of ripe fruit

with earthy summer spices.

19. Chiroubles 2007, Domaine Emile Cheysson, Gold Medal, Cru Beaujolais. 21.00Light, juicy and with a velvety, delicate texture, this is a very peaceful, elegantly refreshing red.

Medium, Mellow, Elegant Reds

20. Tempus Merlot Reserva 2009 Central Valley, Chile. 12.00Made at Concha Y Toros impressive Winery in Mendoza, this multi award winning La Chamizaestate offers within a rich, silky palate.

21. Primitivo di Puglia 2008, Castellani, Puglia, Italy. 11.25

Very dark in a deliciously fruity, rich southern Italian style, showing warm cherries and spicedblackcurrants on the palate

22. Chteau de Bernon 2006, Cotes de Castillon, France. 16.00This ravishing, very generous, velvety and spicy Merlot-based Claret is a terrific result.

23. El Somo 'Seleccin' 2006, Bodegas El Somo, Rioja, Spain 14.65Ultra plush, smooth Rioja with no edges at all, showing classic soft strawberry Tempranillo flavours.

Full, Fruity, Flavoursome Reds

24. Coiron Malbec / Shiraz 2008, Mendoza, Argentina. 11.25A full-flavoured blend that capitalises on Argentinas affinity with producing fine red wine, withintense black fruit flavours.

25. Stickleback Cabernet/Shiraz 2007, South Australia 16.00This ripe, dark fleshy wine really fills the mouth with concentrated, lush red and black berry flavours;phenomenal value and a real joy to drink.

26. Montepulciano dAbruzzo 2008, Moncaro, Italy. 16.00Really fruity, juicy and briary fruit flavours dominate this wine with super-ripe, ultra plush tanninsand mouth-filling texture.

27. Chateau Beauregard Ducasse 1er Cuvee 2005, Graves. 23.85The legendary 2005 vintage brings oceans of ripe, warm black fruits across a silky, rich palate.

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Ros Wines

28. Le Petit Pont Rserve Ros 2008, Vin de Pays d'Oc, France 10.65

Ripe fruit aromas fill the nose on this cherry and strawberry-laced ros. Fabulous value andimpossible not to have a second glass.

29. Domaine Montrose Rose 2008, Vins de Pays, France. 13.50Refined, gentle rose with an underlying subtle richness, packed with sunshine fruit, strawberry &raspberry

30. Three Choirs Rose 2008, Gloucerstershire, England. 16.00A wonderfully rounded, smooth ros that is packed with freshness and crisp summerraspberry flavours.

Champagnes

31. Champagne Andr Clouet Grand Cru Grande Rserve, Bouzy, France 28.35This is a stunningly high quality Champagne made exclusively from Grand Cru vines, creating arich, full and absolutely delicious wine of impeccable style.

32. Champagne Palmer NV Ros, Reims, France 29.35Gorgeously full-flavoured and perfectly effervescent ros, showing composed, delicious wildstrawberry and raspberry flavours. This is a terribly, terribly pretty Pink.

33. Champagne Laurent Perrier Brut NV, Tours-sur-Marne, France 34.65A 3-year matured Champagne with excellent levels of fruit and freshness, showing clear greenapples and citrus fruit in a smooth style that is effortlessly classy.

Sparkling Wines

34. Prosecco, Colli Trevigiani N.V., Bedin, Veneto, Italy. 14.65Fabulous, light and delicate sparkling Prosecco with the classic pear, summer apple andmelon flavours, with a delightful, soft palate.

35. Alamos Extra Brut NV. 16.00This Chardonnay based wine offers intense aromatics and good length. Packed with citrus,white flowers and freshly baked bread aromatics.

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Internal Menu 2010 (5)

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