Birdcage Walk Menu Baby Goats Cheese and Cherry Tomato Bakes with Black Olive Tapenade (V) Miniature Shepherd’s Pie Cumberland Cocktail Sausages Tossed in Honey Bitesize Welsh Rarebit (V) Miniature Steak and Kidney Pie Smoked Salmon Dough Balls with Crème Fraìche and Avruga Chicken Caesar Salad in Filo Baskets Tomato and Mozzarella Bruschetta A Selection of Open Sandwiches Smoked Salmon with Cream Cheese Smoked Ham with Cornichon Humos with Roasted Red Peppers The Chocolate Fondue, A Trio of Chocolate Sauces with Choux Buns and Marshmallows

Blenheim Smoked Salmon and Prawn Parcels With Lemon Dressed Leaves Grissini Fresh Rosemary And Sun Blush Tomatoes *** Sirloin Of Beef with Mustard Seed and a Green Horseradish Sauce Roasted Tomato Tart Roasted Hoi Sin Duck with Plum Noodles and a Mandarin Salad Plum and Spring Onion Salad Warm Roasted Potato Salad *** Luxury Chocolate Fondue, A trio of Scented Chocolates with Strawberries, Marshmallows and Miniature Choux Buns *** Freshly brewed tea & coffee

Storeys Gate Menu Served Cold Cherry Tomato and Mozzarella Crostini Chicken Liver Parfait on Melba Toast Miniature Prawn Cocktail Baskets of Chicken Caesar Salad Served Hot Welsh Rarebit Glazed on Muffins (V) Steak and Kidney Pie Mini Parsnip, Carrot and Coriander Pasty Cocktail Cumberland Sausages coated honey and mustard

Cabinet Package The evening begins with a Pol Roger champagne and canapé reception, Churchill’s favourite tipple. An expert will address your Cabinet and will give a historic overview of the Cabinet War Rooms. A three-course meal awaits complete with selected wines and late bottled vintage port. After dinner guests are then invited to explore the famous Rooms and Churchill’s private quarters. The table is dressed in the finery as Churchill’s was, along with flowers and menu cards. Ration cards are issued to each cabinet member along with a gift for each guest. Canapés Yorkshire Pudding with Pink Beef and Horseradish Goats Cheese with Italian Parsley and Sun-dried Tomato Filo Tartlet with Provencal Salsa and Baby Vegetables King Prawn with Fish Mousseline in a Filo Basket Menu Brandade of smoked salmon Creamy potato & chive salad wrapped in smoked salmon with herb salad & lime dressing ** Roasted loin of lamb with mustard mash, Savoy cabbage, wild mushrooms with rosemary infused gravy For vegetarian choices, please select from the banqueting menus ** Lavender infused crème brulee Wines Macon Blanc Villages, Louis Jadot, France Fleurie, Les Bellaudes, Francois Noblecour, Beaujolais, France Late Bottled Vintage Port Still & Sparkling Mineral Water

Starters Warm Tartlet of Plum Tomato and Goats Cheese With a Herb Salad Chicken Liver and Armagnac Parfait with Roasted Plum Tomatoes, Toasted Brioche and a Crisp Leaf Salad Warm Oriental Beef Salad with Glass Noodles and a Plum, Ginger and Coriander Sauce Warm Taleggio Tart with a Red Onion Marmalade and Spinach, Parma Ham Salad and a Pesto Dressing Traditional Oak Smoked Salmon with a Tartar Garnish Seared Scallops with a Cardamon Risotto Cake and a Lightly Spiced Curry Sauce Main Courses Seared Fillet of Sea Bass with a Sweet Potato Mash and Baby Pumpkins Vine Tomatoes with Fresh Herb Beurre Blanc Salmon en Croute with Mushrooms served with Sugar Snap Peas, New Potatoes and a Lemon Cream Sauce Roast Fillet of Cod Boulangere with a Chive Mash, Wilted Spinach, and a White Wine Sauce Minted Lemon and Garlic Supreme of Chicken with Crushed New Potatoes, Mange Tout and Roasted Vine Tomatoes with a Maderia Jus Braised Lamb Shank with a Shallot and Chive Mash, Rosemary Roasted Root Vegetables and a Red Wine Jus Chargrilled Suprème of Chicken over Parmesan Mash, with Roasted Mediterranean Vegetables, Sweet Tomato and Basil Jus Seared Suprème of Kent Duck glazed with Plum Sauce over a Sweet Potato Purée, and Coriander Stir Fried Vegetables Seared Fillet of Beef topped with Parsnip Glaze, Savoy Cabbage, Saffron Roasted Cocotte Potatoes, Roasted Vegetables and Red Wine Jus Roast Sirloin of Beef, Yorkshire Puddings, Dauphinoise Potatoes, Carrot Puree and French Beans with a Rich Maderia Jus Roast Loin of Pork filled with Prune and Apricot Farce with Chive Mash, Green Beans and Baby Corn with a Red Wine Jus Pan Fried Loin of Pork with Braised Red Cabbage, Caramelised Apples, Mashed Potato and Fine French Beans with a Calvados Sauce Poached Salmon Fillet over Champ served with Sugar Snap Peas, Baby Corn and a Tarragon Cream Sauce Desserts Bailey’s Cheesecake with a Red Berry Coulis Baked Chocolate Torte with Clotted Cream Vanilla Pannacotta Apple Pie with Crème Anglaise Traditional Treacle Sponge with Thick Custard Banoffi Pie with Chocolate Sticks A Selection of English Cheeses served with Apricot & Ginger Chutney and Biscuits