With thanks to VSCSS!
Upper Class Winter Cycle
LONDON USA December 2007 February 2008
Upper class menu just out, however slightly different from previous post comments!
Starters
Salmon and crayfish roulade served with seasonal
leaves and dill dressing
Broccoli and Stilton soup served with a choice
of warm breads
Main Courses
Chicken tagine served with pearl couscous and
Mediterranean vegetables
Roast lamb with wholegrain mustard mashed potato, braised
red cabbage, saut_ed spinach and mint gravy
Wild mushroom fricassee with coriander pilaf rice
and buttered leeks & carrots
Cheese
Shropshire Blue rich & creamy cheese with a crumbly
texture
Mull of Kintyre Cheddar mature Scottish cheddar with
a rich flavour and spicy tang
Chabi goats cheese French soft-textured cheese made
with goat's milk
Offered with Carrs water biscuits and Paterson's Scottish oat
cakes and garnished with grapes.
Dessert
Rhubarb crumble served with warm custard
Dark chocolate mousse with raspberry coulis
Afternoon Tea
Selection of sandwiches cheese & apple chutney,
pastrami & dill pickle and chicken, sun-dried tomato &
coriander
Cranberry scone served with Tiptree fruit jam and Roddas
clotted cream
Eccles cake and butterfly fairy cake
Smaller Bites (VS001, 7, 9, 17, 19, 23, 25, 43, 55 ONLY)
Emmental & tomato roll and chicken & bacon roll
Beef, stilton & mash pie served with either tomato ketchup
or brown sauce
Cheesy rosemary & mozzarella rip & dip bread
with pesto oil
USA London December 2007 February 2008
Starter
Shrimp Caesar salad with parmesan and garlic croutons
and Caesar dressing
Cream of tomato & basil soup served with a choice
of warm breads
Main Courses
Roast chicken served with potato gratin, baby carrots
and green beans
Four cheese ravioli with roasted vegetables and
Mediterranean tomato sauce
Beef & mushroom stroganoff served with wild rice,
broccoli and red peppers
Cheese
Gorgonzola soft blue-veined cheese with a moist
consistency and a piquant flavour
Double Diamond Irish-style Darby cheese traditional
farmhouse cheese with a smooth buttery flavour
Camembert soft-textured ripened cheese with a mild
taste
Offered with assorted Arnotts cracked pepper crackers and
Capeachios vegetable medley crackers and Garnished with celery and grapes
Desserts
Sticky toffee pudding with cr_me anglaise
Vanilla ice cream served with nut crunch toppin
Smaller Bites. (VS008, 20, 24 ONLY)
Sour dough baguette filled with mozzarella, tomato
and fresh basil
Shrimp and onion skewer with sweet chilli sauce
Chicken pasty with dill mayonnaise
Breakfast
Butter croissant served with a selection of preserves
marmalade, honey strawberry & blackcurrant jams
Bagel served with cream cheese
Seasonal fresh fruit served with natural yoghurt
Blueberry muffin
Cornflakes,Weetabix, Fruit n Fibre, Special K
Bacon roll served with either tomato ketchup
or brown sauce
Scrambled egg with chives served with bacon, pork sausage,
potato & courgette r__sti and roasted tomato
(NOT VS002, 4, 6, 10, 12, 22, 46)
Nightcap & Turndown
Express supper tray. (VS002, 4, 10, 12, 22, 46 & 56 ONLY)
Cream of tomato & basil soup served with a choice
of warm breads
Cheese Plate: Double Diamond Irish-style Darby cheese traditional
farmhouse cheese with a smooth buttery flavour
Camembert soft-textured ripened cheese with a mild
taste
Fresh fruit
Crackers and toasted bread
Hot Supper tray
Caesar salad with parmesan and garlic croutons and
Caesar dressing
With Either:
Roast chicken served with potato gratin, baby carrots
and green beans
or
Four cheese ravioli with roasted vegetables
and Mediterranean tomato sauce (MC Veg)
Cheese selection
or
Vanilla ice cream
Upper Class Winter Cycle
LONDON USA December 2007 February 2008
Upper class menu just out, however slightly different from previous post comments!
Starters
Salmon and crayfish roulade served with seasonal
leaves and dill dressing
Broccoli and Stilton soup served with a choice
of warm breads
Main Courses
Chicken tagine served with pearl couscous and
Mediterranean vegetables
Roast lamb with wholegrain mustard mashed potato, braised
red cabbage, saut_ed spinach and mint gravy
Wild mushroom fricassee with coriander pilaf rice
and buttered leeks & carrots
Cheese
Shropshire Blue rich & creamy cheese with a crumbly
texture
Mull of Kintyre Cheddar mature Scottish cheddar with
a rich flavour and spicy tang
Chabi goats cheese French soft-textured cheese made
with goat's milk
Offered with Carrs water biscuits and Paterson's Scottish oat
cakes and garnished with grapes.
Dessert
Rhubarb crumble served with warm custard
Dark chocolate mousse with raspberry coulis
Afternoon Tea
Selection of sandwiches cheese & apple chutney,
pastrami & dill pickle and chicken, sun-dried tomato &
coriander
Cranberry scone served with Tiptree fruit jam and Roddas
clotted cream
Eccles cake and butterfly fairy cake
Smaller Bites (VS001, 7, 9, 17, 19, 23, 25, 43, 55 ONLY)
Emmental & tomato roll and chicken & bacon roll
Beef, stilton & mash pie served with either tomato ketchup
or brown sauce
Cheesy rosemary & mozzarella rip & dip bread
with pesto oil
USA London December 2007 February 2008
Starter
Shrimp Caesar salad with parmesan and garlic croutons
and Caesar dressing
Cream of tomato & basil soup served with a choice
of warm breads
Main Courses
Roast chicken served with potato gratin, baby carrots
and green beans
Four cheese ravioli with roasted vegetables and
Mediterranean tomato sauce
Beef & mushroom stroganoff served with wild rice,
broccoli and red peppers
Cheese
Gorgonzola soft blue-veined cheese with a moist
consistency and a piquant flavour
Double Diamond Irish-style Darby cheese traditional
farmhouse cheese with a smooth buttery flavour
Camembert soft-textured ripened cheese with a mild
taste
Offered with assorted Arnotts cracked pepper crackers and
Capeachios vegetable medley crackers and Garnished with celery and grapes
Desserts
Sticky toffee pudding with cr_me anglaise
Vanilla ice cream served with nut crunch toppin
Smaller Bites. (VS008, 20, 24 ONLY)
Sour dough baguette filled with mozzarella, tomato
and fresh basil
Shrimp and onion skewer with sweet chilli sauce
Chicken pasty with dill mayonnaise
Breakfast
Butter croissant served with a selection of preserves
marmalade, honey strawberry & blackcurrant jams
Bagel served with cream cheese
Seasonal fresh fruit served with natural yoghurt
Blueberry muffin
Cornflakes,Weetabix, Fruit n Fibre, Special K
Bacon roll served with either tomato ketchup
or brown sauce
Scrambled egg with chives served with bacon, pork sausage,
potato & courgette r__sti and roasted tomato
(NOT VS002, 4, 6, 10, 12, 22, 46)
Nightcap & Turndown
Express supper tray. (VS002, 4, 10, 12, 22, 46 & 56 ONLY)
Cream of tomato & basil soup served with a choice
of warm breads
Cheese Plate: Double Diamond Irish-style Darby cheese traditional
farmhouse cheese with a smooth buttery flavour
Camembert soft-textured ripened cheese with a mild
taste
Fresh fruit
Crackers and toasted bread
Hot Supper tray
Caesar salad with parmesan and garlic croutons and
Caesar dressing
With Either:
Roast chicken served with potato gratin, baby carrots
and green beans
or
Four cheese ravioli with roasted vegetables
and Mediterranean tomato sauce (MC Veg)
Cheese selection
or
Vanilla ice cream
