BMA House

***Sample Menu***

Antipasti Lunch Platter

• Marinated vegetables
• Balsamic mushrooms
• Baby artichoke hearts
• Bell peppers

• Premium Scottish smoked salmon
• Smoked halibut
• Crayfish tails
• King prawns

• Salami Milano
• Smoked chicken
• Rare sirloin of beef
• Parma ham

• Summerset brie
• Extra mature cheddar
• Oxfordshire blue
• Evesham goats cheese

• Chard, spring onion and Pecorino salad
• Chunky fruit platter with Acacia honey and Greek yoghurt
• Selection of breads with dressings and first press olive oil

Spring/Summer Salad Lunch Menu

• Spinach, beetroot and goats cheese salad
• Vine tomato, watercress and spring onion salad
• Pasta quills, roasted bell peppers and rocket salad

• Wild mushroom, pine nut and tarragon tart
• Saffron baked salmon with crispy spinach
• Stripped corn fed chicken with red onion and chilli relish
• Confit ham hock, broad bean and cherry tomato brushetta

• Rustic breads with dipping oils
• Chunky fruit platter with fruit compote, Greek yoghurt and Acacia honey
• Chocolate cups filled with lemon mousse


Fork Buffet

Saffron and coriander chicken with vine cherry tomato sauce
Goats cheese, watercress and pine nut strudel (V)

Potato bravas
Saute Kohlrabi
Sweetheart cabbage

Chunky fruit platters
Tiramisu

or

Shoulder of lamb, rosemary and sweet potato pie with red onion gravy
Sweet potato, spinach and blue cheese frittata with parsley sauce (V)

Provencal vegetables
Panache green vegetables
Garlic and thyme potatoes

Chunky fruit platters
Apricot tart with clotted cream

***Sample Menu*** • Provencal lamb tartlet • Chinese beef and pine nut praline • Hickory smoked salmon, chive jelly, parmesan Blini • Grilled sardine, spiced tomato chutney, foccacia toast • Provencal pesto rocket roulade • Marinated courgette, Boccacini and tomato crisp • Chocolate brulee spoons • Caramelised rhubarb, biscuit crumb

***Sample Menu***

Mini smoked haddock, spring onion and coriander fish cakes with citrus salad and chilli oil

Braised beef with wild mushrooms and button onions served with roast carrots, gratin potatoes and red wine sauce

Blueberry cheese cake with marinated fruits

or:

King prawn, rocket and caper salad with aioli

Loin of pork stuffed with apricots and rosemary served with roast potatoes seasonal vegetables and Dijon mustard sauce

Orange and basil mousse with nut brittle

***Sample Menus***

• Beef patties with tomato chutney
• Lemon and coriander butterfly chicken
• Pork and leek sausages
• Spiced lamb skewers

• Mixed bean, roast peppers and parsley burgers
• Butternut, red onion and Halloumi kebabs
• Thai vegetable skewers

• Tossed mixed salad
• Plum tomato, basil and mozzarella salad
• Roast vegetable cous cous salad

• Sauces, chutneys, oils and dressings
• Selection of breads and rolls

• Exotic fruit platters with fruit coulis, acacia honey and Greek yoghurt
• Baked banana with dark chocolate and Acacia honey

***Sample Menu***

Fine Dining Menu

Choose one starter, main course and dessert for all of your guests. A vegetarian starter and main course should also be selected

Only available in the Princes Room, Snow Room and Paget Room

Starters
• Cornish crab, chive and horseradish tortellini served in a shellfish and smoked corn chowder
• Sauté quail salad with roasted beets, garlic tuille crisps and quail egg aioli
• Gratinated artichoke hearts with goat’s cheese mousse peppered leaf salad and citrus mint dressing
• Seafood bouillabaisse with rye wafers
• Home smoked chicken and chestnut mushroom terrine with pickled vegetables and broad bean puree

Vegetarian Starters
• Sauté asparagus with poached duck egg truffle oil & garlic crisp
• Gratinated artichoke hearts with goat’s cheese mousse peppered leaf salad and citrus mint dressing
• Caramelised summer squash, toasted pine nut & manchego cheese ravioli served on a warm herb salad with herb veloute
• Garlic soup with asparagus toasts and sage crisps

Main Courses
a £5 supplement will apply for Lamb, Trout and Rib Eye
• Pan fried sea bass with potato gallet, summer vegetable salad warm saffron and thyme vinaigrette
• Pot roast rump of lamb with garlic pomme puree celeriac mousse and merlot wine Jus
• Ballantine of rabbit with woodland sorrel, lemon thyme apricots and young vegetable salad
• Grilled sea trout on a spinach and rock salt potato cake with Jerusalem artichoke puree and vine tomato oil
• Maize fed chicken on wild mushroom and baby onion risotto with parmesan crackle and tarragon foam
• Rolled rib eye with braised oxtail ravioli, pea puree, confit potato and oxtail and juniper reduction

Vegetarian Main Courses
• Wild mushroom risotto with broad beans & parmesan foam
• Open ravioli of asparagus, sun blushed tomatoes & spinach with pecorino cheese & crunchy vegetable salad
• Roasted pumpkin & pommery mustard gratin with sauté spinach & cardamom infused crème fraiche
• Pan fried gnocchi with confit bell peppers, warm celeriac remoulade & poached duck egg
• Slow roasted aubergine with vine tomato, haricot bean & sweet potato ragout served with crispy leek fritters

Dessert (all desserts are suitable for vegetarians)
• Pistachio and chocolate parfait with sage and orange tuille
• Trio of panna cotta with summer fruits and nettle syrup
• Cherry and lavender brule with purple violet
• Strawberry torte and with macerated strawberries
• Raspberry and lychee macaroon with rose petals
• Chocolate praline cake with caramel sauce
• Fine British and Continental Cheese selection with water biscuits and grapes

Coffee and hand made petit fours

***Sample Menu***

Our bowl food Menus are a more substantial offering to Canapés and would be a perfect accompaniment to a Drinks Reception.

Choose 3 savoury options and1 dessert
Additional bowls available

Hot Meat and Fish Dishes
• Lamb tagine with fragrant cous cous
• Mini pork and leek sausages with cheddar mash
• Braised beef with button onions scallop potatoes
• Maize fed chicken and tarragon fricassee with wild rice
• Thai prawn and soba noodles
• Glazed salmon fillet with crispy vegetables

Hot Vegetarian Dishes
• Broad bean and pumpkin risotto with parmesan shavings
• Ratatouille vegetables with mini dumplings
• Spinach and potato curry with yoghurt raitha and brown rice
• Wild mushroom and tarragon fricassee

Cold Dishes
• Mini Corn fed chicken and baby gem Caesar salad
• Fattoush salad with crispy pita bread
• Honey and sesame glazed beef with Chinese vegetable salad
• Rocket, semi dried tomato, black olive and feta salad

Desserts
• Polenta pudding with candid fruits
• Clotted cream rice pudding with fresh raspberry jam
• Fresh exotic fruit glazed with champagne sabayon
• Dark chocolate mousse with honeycomb