MENUS 2012

menus 2012Dining at No.11 Cavendish Square is an experience you will truly savour. Using the finest ingredients from the best quality suppliers, we have created a tantalising selection of menus for 2012.

Lovingly designed to enhance your experience with us, our menus are focused upon using great seasonal produce at every opportunity and selecting the best suppliers the UK has to offer, especially those on our doorstep.

Our passionate catering team, Ampersand, is renowned for its innovation and inspiration when it comes to delicious, beautifully-presented food. With an obsessive attention to detail and a desire to always exceed expectations, Ampersand flawlessly delivers delicious, beautiful food for every occasion.

Our menus are full of fabulous flavour, wonderful choice and excellent quality. However, we would also be delighted to create a tailor-made menu for your event. Simply contact us to discuss your requirements.

DietAry Key(gf) gluten-free(v) suitable for vegetariansdf) dairy-free(lc) low-carbohydrate option (nc) no-carbohydrate option

Due to the high percentage of products made on site and the use of nuts in many of these, we cannot guarantee a nut-free environment.

Please contact us if you have any further dietary requirements or questions.

All prices are pounds sterling, are subject to VAt and charged per person or per unit.

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BeVerAgeS £Serving of freshly ground Fairtrade coffee, speciality infusions and breakfast teas with biscuits 3(Speciality teas and infusions are courtesy of the tea Palace London) Freshly squeezed orange juice (1 litre) 8Pure apple or cranberry juice (1 litre) 8 Life mineral water (750cl) 4 (For every litre you drink Life promises to fund the delivery of at least a litre of clean drinking water to communities in the developing world)

Still and sparkling water (1 litre) 3(Filtered, carbonated, chilled and bottled on site)

SnAcKS AnD niBBLeS Selection of dry nibbles 5.8(Vegetable crisps, Japanese crackers, marinated olives, roasted nuts, cheese straws) Seasonal fresh fruit platter 2.9Fruit bowl (minimum 10 guests) 2.3cakes: carrot cake, lemon drizzle, chocolate loaf cake 3.5Selection of mini Danish pastries 3.5Selection of mini muffins 3.4traditional boiled sweets .75Sweet treats; jelly beans, mints 1

AlCOHOliC BeverAgeS continental beers (carlsberg, Becks, Peroni: 275ml) 3.2House spirits served with a mixer (25ml) 4 Selection of premium spirits (25ml) from 4.4 House wine (175ml) 3.25 cocktails (glass) from 6.7Jug of Pimm’s (1 litre) 16.8 Jug of Sangria (1 litre) 16.8

ArriVAL BeVerAge PAcKAgeS (unlimited 45 minutes)Pimms reception 12.5cocktail reception 14.5Sparkling Wine reception 16.5

BeVeRAGes AnD snACKs BReAKfAst AnD BReAKs

THe HeAlTHy CHOiCe 15Packed with a fabulous selection of fresh fruits, nuts and seeds, this healthy option breakfast provides a great energy boost for the day ahead.

Seasonal fresh fruit platterglasses of natural low fat yoghurt with a selection of toppings and dried fruitsFresh fruit smoothiesFreshly ground Fairtrade coffee Breakfast and speciality teasFreshly squeezed orange juice

trADitiOnAL WOrKing BreAKFASt 18Warm, floured soft baps filled with crispy bacon and cumberland sausages Or english muffins with field mushrooms and scrambled egg Selection of fruit granolasFreshly ground Fairtrade coffeeBreakfast and speciality teasFreshly squeezed orange juice

THe BriTiSH BreAkfAST 20(Suitable for 8 guests and above)Smoked back baconcumberland sausagegrilled tomatoFree range scrambled eggSautéed, thyme-infused mushroomstoast, butter and classic preservesFreshly ground Fairtrade coffee Breakfast and speciality teasFreshly squeezed orange juice

Our range of freshly prepared breakfasts are a delicious and convenient way to start your day.

BreAKFASt BAgUette 6Fresh baked cumberland sausages and cured back bacon baguettes Free range egg, vine tomato and watercress

MOrning BreAK 7Freshly ground Fairtrade coffeeBreakfast and speciality teasA selection of all butter shortbread biscuits Seasonal fresh fruit platter

AFternOOn BreAK 8.5Freshly ground Fairtrade coffeeBreakfast and speciality teasSelection of miniature afternoon tea cakesSeasonal fresh fruit platter

SeASOnAL Berry BreAK 12Freshly ground Fairtrade coffeeBreakfast and speciality teasBerry skewersStrawberry tartletSeasonal berry smoothie shotsStrawberries dipped in chocolate

cLASSic cOntinentAL BreAKFASt 14Selection of mini Danish pastries and croissants with butter and preservesAssorted home-baked muffinsFresh fruit smoothiesFreshly ground Fairtrade coffee Breakfast and speciality teasFreshly squeezed orange juice

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DAy DeleGAte menus (Minimum of 25 guests) 41

Start your day with freshly ground Fairtrade coffee, breakfast and speciality teas and a selection of mini Danish pastries

Mid-morning break with freshly ground Fairtrade coffee, breakfast and speciality teas and a selection of all butter shortbread biscuits

choose any menu from our extensive hot and cold fork buffet selection, served with freshly squeezed orange juice

Selection of miniature afternoon tea cakes

Still and sparkling water served throughout the day

ArTiSAN SANDWiCH lUNCH 19.5Using Chef’s selection of freshly baked plain and flavoured breads, the artisan sandwich lunch brings together premium quality produce and incredibly delicious combinations.

MeatShredded gressingham duck wrap with hoisin and scallionsAir dried cumbrian ham, roquette, sugar-cured tomato and shaved Pecorino on pretzelSuffolk chicken caesar salad wrap

FishSmoked trout paté, pickled cucumber in mini wholemeal rollLondon hot smoked salmon and dill mascarpone wraptuna niçoise salad wrap

Vegetarianrosary goats’ cheese and beetroot marmalade mini wholemeal rollroasted vegetable, basil pesto and buffalo mozzarella focacciaFalafel, grated carrot, minted yoghurt and spinach wrap

SAVOUry Finger FOOD SeLectiOnMeatchicken with lemon and parsley (gf df nc)Smoked bacon and garden pea tart gressingham duck spring roll and sweet chilli sauce (lc)Lamb kofta and tzatiki (gf nc)red thai curry beef sirloin skewers (gf df nc)

Fishchar-grilled tiger prawns with lemon and parsley mayonnaise (df gf nc)thai crab cakes, lime and chilli yoghurt (df nc)White wine and dill poached salmon, tarragon crème fraîche (gf nc)Crayfish and Applewood Cheddar tartlets Bar-marked tuna loin with a teriyaki dipping sauce (gf df nc)

VegetarianMini feta, wild roquette and pine nut tartletBombay samosa with minted yoghurt (lc)Mature cheddar, chive and leek tartsBasil-marinated vegetable skewer (gf df nc)Wild mushroom arancini

woRKinG lunCh menus

(Suitable for up to 30 guests)

Chef’s choice of four fillings from the selection below, one and a half rounds per person. Plus your choice of four savoury finger foods from the selection listed opposite. All working lunches are served with roasted vegetable crisps and seasonal fresh fruit skewers (excluding the bento box lunch).

NeTWOrkiNg SANDWiCH lUNCH 15.5

Meatroast chicken, lemon mayonnaise, vine tomato and baby spinachgammon ham, vine tomato and english mustardSalt beef, grain mustard mayonnaise, gherkin and salad

FishSmoked salmon and cream cheesePrawn, lemon mayonnaise and crisp romaine lettucetuna mayonnaise, spring onion and cucumber

VegetarianDouble gloucester, red onion mayonnaise and cos lettuceFree range egg and cressroast peppers, emmental and baby spinach

woRKinG lunCh menus

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woRKinG lunCh menus woRKinG lunCh menusWOrkiNg lUNCH BeNTO BOx 24

(Suitable for a minimum of 10-20 guests)

Please choose four of the below options. Please consider your guests’ dietary requirements when making your selections.

Meatcornish canon of lamb, pea shoot, broad bean and mint saladCorn-fed supreme of chicken, confit cherry tomato and shallot saladFive-spiced breast of duck, crispy vegetable and egg noodles

FishKiln-smoked London salmon, soft-boiled quail eggs, caper and shallot dressingchar-grilled tuna, crispy mouli, cucumber and pepper saladchive crusted salmon and poached asparagus

VegetarianLemon and parsley cous cous, marinated olives and fetaFarfalle pasta with roasted sweet peppers, courgette and auberginechinese vegetable, ginger and lemon grass rice

DessertStrawberry jelly, chantilly cream and melting meringuecoconut pannacotta and exotic fruit compote, mango coulisDark chocolate mousse fresh raspberry compote

SAlAD WOrkiNg lUNCH 16.5

(Suitable for up to 30 guests)

Please choose your dishes from the listing below: three salads, two proteins and one quiche.

SaladsSecrett’s Farm mixed baby leaves (v)greek salad (v)tomato and mozzarella (v)Herbed cous cous (v df)Pesto penne (v df)Asian spiced rice (v df)cucumber, mint and garlic yoghurt (v)roast Mediterranean vegetables (v df gf)

ProteinsSteamed chicken ballotine (gf)Smoked salmon and trout platter (gf df)chorizo and Milano salamis (gf df)Lemon and white wine poached salmon (gf df)roast turkey and rare beef (gf df)

QuichesPepper and mozzarella (v)Stilton and broccoli (v)Smoked salmon and edamame beanSuffolk roast ham and mushroomPancetta and peaSpiced crayfish and dill

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stAnDinG foRK BuffetsNo.11 Cavendish Square is proud to present a range of seasonal fork buffets that are infused with flavours from around the globe. taking inspiration from a host of cities, these menus offer an authentic taste of world cuisine. All fork buffet menus provide a split in protein options.

(Suitable for 25 guests and above)

SPriNg (MArCH, APril AND MAy)

rOMe 28

Mainturkey saltimbocca, sage butterSteamed escalope of Shetland salmon, spring greens, slow roasted vine tomatoes and caper vinaigrettePotato gnocchi, oregano-roasted portobello mushrooms and Pecorino cheese

chef’s vegetable selectionMinted new potatoes

DesserttiramisuFresh fruit platter

MexiCO 30

Mainchilli-spiced chicken, sour orange salsa and re-fried black-eye beansPan-seared mackerel fillet, prawn, cashew and lemon creamed leeksroast vegetable and feta strudel, pepper jus

chef’s vegetable selectionHerb braised rice

Dessertcaramelised pineapple with pomegranate and chocolate chilli creamFresh fruit platter

BArceLOnA 32

MainBreast of chicken, tarragon cream, spring vegetablesPoached medallions of cod, Basque-spiced clam, white beans and salted almondscaramelised onion tartlets, glazed goats’ cheeseand slow-roasted vine tomatoes

chef’s vegetable selectionBraised wild rice

Dessertcrème catalanFresh fruit platter

tOKyO 30 (cold fork buffet)

MainOriental beef and noodle saladPoached nori-crusted salmon, soy and cucumber dressingginger, lemon grass and coriander rice saladWild rocket, mache and lollo rosso leavesSweet chilli-spiced vegetablesFreshly baked bread

DessertLemon and lime meringue tartsFresh fruit platter

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ATHeNS 28

Mainyoghurt-marinated breast of chicken, baked aubergine and olivesShetland isle salmon, grilled asparagus, ouzo sauceMediterranean vegetable paella, roasted cashews

chef’s vegetable selection Herb cous cous

DessertPavlova with creamed greek yoghurt and seasonal fruitsFresh fruit platter

LOnDOn 30

MainPoached Dorset plaice, clam brothSauté of Banham chicken, chorizo, black olives and red wine jusSpinach and rocket gnocchi, blue cheese sauce

chef’s vegetable selectionSteamed new potatoes with parsley

Desserteton mess and strawberry jellyFresh fruit platter

riO De JAneirO 32

Main‘Feijoada’ mildly spiced beef, smoked salami and black bean stewSeared line caught tuna with a sweet potato, red onion and parsley dressingtomato and aubergine parmigiana

chef’s vegetable selectionSteamed rice and peppers

Dessert Lincolnshire rhubarb and stem ginger fool, lemon shortbreadFresh fruit platter

MeLBOUrne 30(cold fork buffet)

Maincured meat platter with mixed picklesgravlax salmon, dill and mustard dressing, soused beetrootOkra, aubergine and vine tomato saladnew potato salad, chive and red onion mayonnaisecavendish Square mixed leavesFreshly baked breads

DessertPeach pavlovasFresh fruit platter

stAnDinG foRK BuffetsSUMMer (JUne, JULy AnD AUgUSt)

stAnDinG foRK Buffets

BeiJing 28

MainHoney-glazed gressingham duck, choi sum, bean sprouts and soy lime dressingginger and soy baked hake, honey-glazed carrotstempura tofu, stir fried vegetable and chilli sauce

chef’s vegetable selection egg noodles

Dessertcoconut and lime rice puddingFresh fruit platter

LOS AngeLeS 30

MainPot roasted fillet of Cornish lamb, pumpkin, red onion and puy lentilscajun spiced salmon on sweetcorn chowderBaked macaroni of smoked Applewood cheddar, leek and asparagus

chef’s vegetable selectionSouthern roast sweet potato wedges and sour cream

DessertSticky toffee pudding with crème fraîcheFresh fruit platter

AUtUMn (SePteMBer, OctOBer AnD nOVeMBer)

SyDney 32

MainSmoked paprika Angus beef stroganoff, oyster mushrooms, baby onions, dill pickles and sour creamSmoked haddock, salmon and tiger prawn piericotta and spinach tortellini with a vine tomato sauce

chef’s vegetable selectionPilaf rice

DessertBaked cheese cakeFresh fruit platter

STOCkHOlM 30(cold fork buffet)

MainDill marinated salmon, beetroot chutney and grain mustard fromage fraischicken supreme stuffed with apricot and pistachiosroast platter of Mediterranean vegetables and grilled halloumicavendish Square mixed leavesFreshly baked breads

Dessertraspberry and chocolate nemesisFresh fruit platter

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PAriS 28

Mainchicken breast chasseurBeef bourguignonWinter vegetable and cannellini bean cassoulet

chef’s vegetable selection roast parmentier potatoes

DessertApple and winter berry crumble, crème chantillyFresh fruit platter

MUNiCH 30

MainPot-roasted belly pork with marinated winter cabbage and apple (sauerkraut style)Steamed cod and mussel brothVegetable tagine with coriander and pistachio cous cous

chef’s vegetable selectionroast baby potatoes

DessertSticky toffee pudding, crème fraîcheFresh fruit platter

Winter (DeceMBer, JAnUAry AnD FeBrUAry)

HelSiNki 32

MainMini Shetland isle salmon and caper fishcakesBraised belly of Wiltshire pork with roasted parsnipsButton mushroom, baby beetroot, spinach and paprika fricassée

chef’s vegetable selectionBraised rice

DessertSteamed syrup sponge and custardFresh fruit platter

AtLAntA 30(cold fork buffet)

MainPastrami and salt beef cold cutsSmoked salmon and trout plattercaesar pasta salad, roasted peppers and Parmigianonorfolk turkey and cranberry tartletscavendish Square mixed leavesFreshly baked bread

DessertVanilla and winter berry crème brûléeFresh fruit platter

stAnDinG foRK Buffets

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foRmAl DininG menus

StArterSSutton Hoo chicken and foie gras terrinefine bean salad drizzled with truffle oil

cornish crab and cured salmon tiansoused cucumber, pickled ginger and wasabi

Hertfordshire beef salad +1.5aubergine caviar, sauce gribiche

London cured smoked salmon soft-boiled quail’s eggs, watercress, horseradish dressing

Confit of crispy duck Asian vegetables and hot and sour dressing

cumbrian air-dried ham salad honey roasted figs, baby mozzarella

charred asparagus sautéed St george’s mushrooms, tarragon crème fraîche

Pressed Mediterranean vegetable and english mozzarella terrine green herb leaf salad

Cauliflower velouté soupcauliflower beignet

Our formal dining menus offer the best in British seasonal produce and ingredients. Beautifully plated and served for your convenience, this innovative selection of dishes brings you an exceptional dining experience.

(Suitable for 8 guests and above)

Please choose one starter, main and dessert 42

DininG menu ADDitionscAnAPéS 10choose from our canapé selector, four canapés before dinner

SOrBetS 3.5Pink champagneStrawberry and basilWatercressgin and tonic

SOUPS 4.5tomato consommé, goats’ cheese pannacotta, marinated heritage tomatoesroast squash and garlic, chive truffle creamWhite onion velouté, thyme foamBeef consommé and oxtail bombechilled Vichyssoise, Stilton arancini

CHeeSe 5.5 A selection of British cheeses with oatcakes and grape chutney including Cashel Blue, Cornish yarg, golden Cross and Hereford Hop

foRmAl DininG menus DeSSertS rich baked Madagascar chocolate tartbitter chocolate and orange sorbet

Frozen cranberry nougat warm mulled wine syrup and hazelnut tuiles

Poached William pear and almond tartBourbon vanilla almond milk ice cream

cambridge brûléeroasted quinces and jelly

iced berrieshot white chocolate sauce

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MAinSSlow roasted gressingham duckpommes Anna, plum and chianti jus

Fillet of sea bassherb butter and olive tapanade flavoured potatoes

Poached and roasted corn-fed breast of chickenthyme and butter roasted potato, Madeira jus

Herb crusted canon of Welsh lambParmesan dauphinoise potatoes, minted pea puree and broad beans

Loch garry salmonlemon and saffron risotto, slow confit tomatoes

Fillet of beef +3yorkshire pudding with wild mushrooms, white onion and horseradish puree

Fillet of cornish halibutclams, mussels and tomato herb broth

Wild mushroom and new Forest goats’ cheese ravioli (v)sautéed spinach and herb butter sauce

grilled vegetable and bocconcini pithivier (v)roasted pepper sauce

classic sticky toffee puddingcornish clotted cream

eton messblackberry liquor sauce

trio of chocolate malted chocolate rice pudding, chocolate passion soufflé tart, milk chocolate mousse

Fairtrade coffee and petit fours are included.

CAnApe seleCtoR(Suitable for 15 guests and above)

Please choose your canapés from the listing below. 8 canapés 24We recommend a minimum of four cold canapés. 12 canapés 30

Meat (Cold) rare roast beef, yorkshire pudding, caramelised onion and horseradishroast canon of lamb, basil jelly and tomato salad

Meat (Hot) Duck rillette and cannellini bean cassouletMini ‘Wimpy’ burgers with iceberg lettuce and cherry tomatoesMini hotdogs with french’s mustard and Heinz ketchupcorn-fed chicken skewer red thai styleMini shepherd’s pie, with cheddar mash

Fish (Cold) Beetroot-cured salmon, cucumber mousse and quail eggsMandarin-glazed tuna, lime guacamole and cucumberSalmon maki with daikon radish and pink gingerSmoked salmon and dill cream cheese mini bagel

Fish (Hot) Fish and proper chips, lime tartar saucegrilled and tempura tiger prawnsSeared monkfish, lime pretzel gremolata

Vegetarian (Cold) chioggia beetroot and rosary goats’ cheese tower with pea shoot cressTart of wild mushrooms, truffle hollandaiseVegetable maki with pickled ginger and mouliniçoise vegetable salad and soft-boiled quail eggsCaesar salad in miniature filo basketsWhipped brie and roast sweet peppers on croissant crostini

Vegetarian (Hot) Arancini of mozzarella and roast tomato, pimento jus

Dessert (Cold)caramelised lemon tartsPink Champagne truffle lolliesMini fresh berry pavlovasMini crème brûlée, raspberry compote

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CouRtyARD GARDen BARBeCue menusMake your dining experience at no.11 cavendish Square an experience in its own right! Our delightful Courtyard garden is a superb setting for a flamboyant/show-stopping barbecue and al fresco eating.

(Suitable for 30 or more guests)

smAll plAtes

Meat (Cold)chorizo and manchego, broad bean saladSmoked duck and quince jellycorn-fed chicken caesar salad, smoked pancetta crispsthai beef and glass noodle saladWhiskey poached ham hock with egg, mustard and parsley sauce

Meat (Hot)Fillet of pork, Savoy cabbage, calvados juscornish lamb, pommes Anna and thyme-scented jusBraised oxtail with root vegetables

Fish (Cold)tuna niçoise and soft-boiled quail eggsHarissa and orange cured salmon, taboulehSmoked trout, fennel and pea saladgrilled tiger prawns, crispy Asian vegetablesLondon smoked salmon with sieved egg, capers and shallots

Fish (Hot)Seared sea bass, cherry tomato saladCornish fishcakes, chive and brown shrimp butterSeared salmon, beetroot and leek vinaigrette

get your guests talking with our exciting and innovative small plate menus. combining inspirational food and creative service, this is an original approach to dining for your standing events.

(Suitable for 30 guests and above)

Please choose your small plates from the listing below. 4 selections 26We recommend a minimum of two cold small plates 5 selections 29 (Four small plates per person will be provided). 6 selections 31

Vegetarian (Cold)Salad of watermelon, pine nuts, aged feta and wild roquettecherry tomato, bocconcini and slow roasted fig saladchioggia beetroot, rosary goats’ cheese with pea shoots and broad beansgrilled artichoke and peppers, halloumiPoached pear salad with pea shoots, cashel Blue and walnuts

Vegetarian (Hot)Leek and onion Welsh cakes, tomato relishWild mushroom and spinach filo parcel, truffle creamcolcannon croquettes and mustard dressing

Dessert (Cold)chocolate brownie, vanilla creamFresh fruit pavlova, mango coulisKey lime and meringue pieStrawberry and wild fruit terrine

MenU tWO 37

MainBratwurst sausages, soused cabbageScottish aged rump steaks with béarnaise sauce Moroccan-spiced lamb cutlets, tzatiki yoghurt tiger prawn brochettes Summer vegetable kebabs Sweet potato chunks with chive crème fraîche

Accompaniment cavendish Square mixed leaves cous cous tomato and mint saladBaked aubergine, okra and tomato salad greek saladFreshly baked breads

DessertBaked chocolate tartFresh fruit platter

MenU One 32

Maintoulouse sausages with spicy tomato compote Scottish beef burgercumin yoghurt and coriander-marinated chicken kebabs Pepper and halloumi brochettescorn on the cobJacket potato wedges with farmhouse cheddar and sour cream

Accompaniment cavendish Square mixed leavesPesto penne pasta saladSlow-roast vine tomato salad with shallot and basil Freshly baked breads

Dessert Wild berry gateau, vanilla creamFresh fruit platter

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Bowl fooD(Suitable for 30 guests and above)

Please choose your bowls from the listing below. 4 selections 26We recommend a minimum of two cold bowls 5 selections 29 (Four bowls per person will be provided). 6 selections 31

Meat (Cold) chorizo, marinated olive and feta salad classic chicken caesar

Meat (Hot) cocktail cumberland sausages, whole grain mustard mash, red wine onion gravyrillette of gressingham duck, mixed bean cassoulet

Fish (Cold) roast salmon, fennel and parsley cous cousSmoked halibut, pea shoot and quail egg salad

Fish (Hot) Seared scallops, pea and pancetta risottoSquid, clam and prawn paella

Vegetarian (Cold)Asparagus, broad bean and pea shoot salad Confit cherry tomato and bocconcini salad

Vegetarian (Hot) Caponata and goats cheese filotempura tofu, stir fried vegetables

Dessert (Cold)eton messrhubarb and Japanese ginger fool

Dessert (Hot)rice pudding and seasonal fruit compoteWild berry crumble, cinnamon custard

shARinG plAtes relaxed and informal, no.11 cavendish Square’s sharing plates offer your guests an interactive and leisurely dining experience. These tapas-style dishes combine wonderful european flavours with a distinctive British twist, please select six sharing plates for your guests.

(Suitable for 10-24 guests)

Please choose your sharing plates from the listing below.We recommend a minimum of two cold sharing plates. 6 selections 39

Meat (Cold) Parma ham, fig and slow roast tomato saladcorn-fed supreme of chicken, cherry tomato and basil saladchorizo, marinated olive and feta salad

Meat (Hot) Five spiced gressingham duck breast and stir-fried vegetablesroast sirloin of beef, yorkshire pudding, roast root vegetablesWild boar and apple sausages, cannellini bean cassouletFillet of pork, puy lentils and baby spinach

Fish (Cold) Bar-marked tuna niçoise and soft-boiled quail eggsLoch Fyne smoked salmon, potato salad, caper and shallot dressinggrilled lime and ginger tiger prawns, crispy Asian vegetables

Fish (Hot) Moules marinieres and fritesCornish fish cakes, tartar sauce, pea shoot cressSeared scallops, pea and pancetta risottoMoroccan-spiced sea trout, chickpea and lemon cous cous

Vegetarian (Cold)Salad of watermelon, pine nuts, aged feta and wild roquettecaponata and grilled halloumi, pesto vinaigrettechar-grilled vegetables, rosary goats’ cheese, balsamic vinegar reduction

Vegetarian (Hot) Wild mushroom and spinach filo parcel, truffle creamVegetable curry, braised basmati ricewith wilted spinachgarlic roasted leek and artichoke risotto, caramelised shallot and Parmesantempura tofu and oriental noodle salad

Dessert (Cold) Pavlova of seasonal berries, vanilla creamDark chocolate tart, bitter chocolate and orange sorbetDeconstructed lemon meringue piegooseberry fool with elderflower jellycoconut pannacotta, exotic fruit compote

Dessert (Hot) rice pudding and seasonal fruit compotegooey macadamia and chocolate brownie, vanilla cream

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wine list CHAMPAgNe AND SPArkliNg WiNe £

gaston Dericbourg, cuvée de réserve, Pierry, champagne, nV 32 Palmer Brut, reims, champagne, nV (available in magnums) 39 Palmer Brut rosé, reims, champagne, nV (available in magnums) 45 Laurent Perrier Brut, tours-sur-Marne, champagne, nV (available in magnums) 55 Laurent Perrier cuvée rosé Brut, champagne, nV (available in magnums) 74(Jonathan - commercial Director’s favourite) Prosecco Frizzante colli trevigiani, enrico Bedin, Veneto, italy, nV 23 rosé Spumante ‘David’ nV, enrico Bedin, Veneto, italy, nV 25 crémant de Bourgogne Brut, Louis Picamelot, nV (available in magnums) 26

WHiTe WiNeS

Marche Bianco, Moncaro, Marche, 2010 17 canon des Anges white, Vin de France, 2010 18

tempus Sauvignon Blanc, Valle central, chile, 2011 19

Pinot grigio ‘Sentito’, Veneto, italy, 2010 20

Maison de la Paix Marsanne Viognier, Pays d’Oc, France, 2010 21

The War Horse Chenin Blanc, Stellenbosch, South Africa, 2011 22

La chamiza ‘Polo Amateur’ torrontes, Mendoza, 2009 23

Vaquero Unwooded chardonnay, Monterey, california, USA, 2009 23

Sotherton Semillon Sauvignon Blanc, South-eastern Australia, 2010 24(Jonathan - commercial Director’s favourite) three choirs ‘Winchcombe Downs’, gloucestershire, england, 2009 25

Blenheim Point Sauvignon Blanc, Marlborough, new Zealand, 2009 27

gavi ‘Mezzana’, Dezzani, Piemonte, italy, 2010 29(Miles - Wine Merchant’s favourite) Saint Véran ‘terroir’, Domaine des Poncetys, 2009 33 chablis, Domaine Louis robin, 2010 34

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wine list rOSé Wine £

Mon rosé de Montrose, Pays d’Oc, 2010 (available in magnums) 20 reD WineS

Mas de la Source réserve rouge, Pays d’Oc, France, 2010 17 tempus carmenère, Valle central, chile, 2010 18 Maison de la Paix Old Vine carignan, Pays d’Oc, France, 2010 19(Miles - Wine Merchant’s favourite)

nero d’Avola, Angelo rocca & Figli, Sicily igt, italy, 2009 20

La chamiza ‘Polo Amateur’ Malbec, Mendoza, 2009 21

Boas Vinhas tinto, Dao, Portugal, 2009 22

Lacrimus rioja, Sendero royal, Spain, 2010 (available in magnums) 23

Sotherton Shiraz Viognier, South-eastern Australia, 2007 24(Jonathan - commercial Director’s favourite)

château Bellevue, Bordeaux, France 2009 (available in magnums) 25

Terrafina Chianti Superiore, DOCg Tuscany, 2008 29

Leylines Shiraz, Songlines estates, McLaren Vale, Australia, 2007 30

castle rock cabernet Sauvignon, napa Valley, california, 2007 31

Meerlust red, Stellenbosch, South Africa, 2009 32

rully Premier cru Les Préaux, noélie Laborde, 2007 35 SWeet WineS

château grand Piquey, Sauternes, France, 2007 28

château La Brie Monbazillac, 2007 37 POrt

taylor’s Late Bottled Vintage, 2004 39

Wines and vintages are subject to change.

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WWW.11CAVENDISHSQ.COM

no.11 cavendish SquareLondon

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email: venue@11cavendishsq.com

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