Guildhall Club

City of London Dining Venue - Room Hire - Catering - Event Management

Tel: 020 7332 1889 - email: clubcookandbutler@btconnect.com

Menus

Canapé Menus

Menus 1 – 3 can be Mixed & Matched to create your Menu Selection

Canapé Menu 1

Smoked Chicken Crostini with Coriander Mayonnaise
Duck with Sesame Seed Honey Crust & Wasabi
Roasted Halloumi with Pesto Crust
Creamed Smoked Trout with Horseradish & Watercress
Grilled Fillet of Beef Marinade with Chinese Five Spices
Oak Smoked Salmon on Blinis
Pastry Boat Filled with Wild Mushroom Salad
Foie Gras with Truffle

Canapé Menu 2

Pickled Quails Eggs Lime & Ginger Crust
Walnut Cream
Caramelised Cherry Tomatoes Served on Green Olive & Parisian Crisp
Grilled Tandoori Chicken Lemon Grass Chutney
Parma Ham & Melon
Madagascan Prawn in Tempura Batter
Filo Cups of Char Grilled Vegetables in Pesto Sauce
Mushroom & Leek Saffron Quiche
Cocktail Sausages Roasted in Meat Glaze

Canapé Menu 3

Cornish Pasty of Confit of Duck
Smoked Bacon & Black Olive Dumpling
King Prawn Tia Spiced Crust Lime Compote
Goats Cheese & Sundried Tomato Tart Micro Basil
Humus & Roasted Mediterranean Vegetable Parcel
Roulade of Scottish Salmon & Dill
Moroccan-style Lamb on Rosemary Skewers
Bruschetta Topped with Pea & Mint

Canapé Menu - The Cook's Choice

Black Treacle Organic Scottish Salmon Beetroot Relish
Dorset Crab Soufflé Lime & Coriander Rosti
Crayfish & Coriander on Green Olive Crostini
Mini New Potatoes with Caviar & Wasabi Cream
Fillet of Yorkshire Beef Tartar on Yorkshire Pudding
Terrine of Goose Foie Gras Green Fig Jelly
Pata Negra with Confit of Smoked Onion on Sundried Tomato Chibatta
Roasted Squash with Pumpkin Seed & Micro Basil

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Finger Buffet Menus

Menus 1 – 4 can be Mixed & Matched to create your Menu Selection

Finger Buffet Menu 1

Beetroot Marinated Gravadlax on Blinis
Brochettes of Scottish Salmon - Lemon & Dill Marinade
Chinese Vegetable Spring Roll - Oriental Dressing
Tiny Filo Cup of Organic Grilled Vegetables - Pesto Sauce
Mousse of Norfolk Black Leg Chicken on Toasted Whole Meal Granary Bread
Pastry Spoon with Garden Pea Parfait
Brochette Lamb Kebab - Minted Greek Yoghurt Dip
Skewers of Port Tenderloin & Pine nuts

Finger Buffet Menu 2

Yorkshire Pudding filled with Sweet Corn Puree & Roasted Pine Nuts
Grilled Sword Fish Oriental
Marinade King Prawn in Tempura Batter - Soy Sauce Dip
Tartlet of Caramelised Onion & Cashel Blue Irish Cheese
Asparagus & Prosciutto Tartlet
Fillet of Gloucester Old Spot Pork with Apple & Cinnamon Relish
Cajun Spiced Breast of Guinea Fowl – Mango Chutney Dip
Glazed Beef Sausages with a Horseradish Mash

Finger Buffet Menu 3

Arbroath Smokie Brochette Samphire Mayonnaise
Cod & Saffron Potato Cake
Asparagus & Proscitto Bundles with Ribbon of Hollandaise
Wild Mushroom Pate on Melba Toast
Creamed Leaf Spinach & Feta in Filo Pastry
Peroche Goats Cheese & Chive on Toasted Bread
Ribbons of Smithfield Beef & Wholegrain Mustard & Rosemary Chutney
Grilled Fetta & Basil Tart Smoked Onion Crust

Finger Buffet Menu 4

Sundried Tomato Rosti with Hot Cured Smoked Salmon Charcoal Cup
Trout & Avocado Mousse on Lime & Ginger Crostini
Scottish Salmon Fish Cakes - Herb Mayonnaise Dip
Thai Chicken Sausage Rolls – Sweet & Sour Dip
English Ale Battered Sea Bream – Mushy Pea Mayonnaise Dip
Potato Skins & Chive - Yogurt Dip
Sesame Beef on Skewers - Soy Sauce Dip
Red Wine Poached Pear with Pumpkin Pesto

Finger Buffet - “A Menu of Miniatures”

Miniature Cod & Chips - Lemon & Sea Salt Malt Vinegar
Miniature 100% Scottish Beef Burgers - Green Tomato & Red Onion Relish
Hot Dogs - With Mustard Relish
Miniature English Lamb & Bell Pepper Kebab - Sweet Apple Dip
Miniature Yorkshire Pudding Filled with Salt Beef - Horseradish Relish
Miniature Jacket Potatoes Filled with Saffron Haddock - Parmesan Crust
Grilled New Zealand Mussels With Provencal Croute
Miniature Pasties of Smoked Salmon & Cod
Miniature Pavalova
Miniature White Chocolate Éclairs Filled with Raspberry Mousse

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Fork Buffet Menus

Menus 1 – 4 can be Mixed & Matched to create your menu selection
Please select one Meat Main Dish & One Fish Main Dish
3 Salads
Desserts

Fork Buffet - Traditional
Main Course Buffet Selection 1

Traditional Billingsgate Fish Pie

or

Classic Fillet of Lamb & Beef Stroganoff
Wild & Long Grain Rice

Selection of Vegetables & Potato

Bowls of Salad

Tomato & Red Onion Salad
Wild Rocket & Blue Cheese Salad
Oak Smoked Salmon & Avocado

Fork Buffet - Traditional
Main Course Buffet Selection 2

Filo Pastry Parcels of
Spinach English Cod & Pea Puree
Lemon Grass Sauce

or

Paupiette of English Beef
Stuffed with Wild Mushroom Green Olives
Rich Red Onion Gravy

Old Fashioned Potatoes
Honey Glazed Root Vegetables

Bowls of Salad

Taboule Salad
Marinated Black Olive with Greek Feta Cheese
Baby Gem Lettuce with Confit Red & Yellow Pepper

Fork Buffet - Traditional
Main Course Buffet Selection 3

King Prawns & Green Thai Noodles Stir Fried Vegetables
Sweet Chilli Sauce

or

Magret Duck Breast with Green & Pink Peppercorn Sauce

Selection of Vegetables & Potato

Bowls of Salad

Thai Jasmine Rice Salad with Pink Peppercorn
Tropical Salad with Grated Red Leicester Cheese
Mango Salad with Flaked Coconut & Broad Beans

Fork Buffet - Traditional
Main Course Buffet Selection 4

Char Grilled Scottish Salmon Steaks Black Bean & Coriander Sauce
Bean Shoot Oyster Mushroom Spring Onion Risotto

or

Lancashire Hot Pot of English Lamb
Sliced Potatoes Bacon Kale Carrots

Bowls of Salad

Frisée with Garlic Croutons
Red Chard Yellow Beetroot
Oyster Mushroom & Tarragon Salad

Fork Buffet - Dessert Selection
Please Select 2

White & Dark Chocolate Mousse with Orange Chips

or

Poached Soft Fruit in Blackcurrant Shortbread Crust

or

Lemon & Lime Panna Cotta

or

Tropical Fruit Salad Toped with Natural Yogurt

or

British & Irish Cheese Display
Apple Celery Grape Salad

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Fair Trade Rich Roast Coffee
China Tea

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Dinner Menus

Menus 1 – 4 can be Mixed & Matched to create your menu selection

Dinner Menu 1

Honey Cured Scottish Salmon
Tarte Tatin
Hollandaise Sauce

Selection of Breads

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New Season Cannon Lamb
Thyme Jus
Crushed Minted Jersey Royal Potatoes
Roasted Aubergine
Baby Fennel

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Vanilla & Soft Fruit Parfait
Lime Reduction
Pineapple Sorbet

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Fair Trade Rich Roast Coffee
Tregothnan Cornish Estate Grown Tea
Chocolate Truffles

Dinner Menu 2

Roasted Fillet of Sea Bass
Wild Mushroom Salad
Sun Dried Tomato Drizzle

Selection of Breads

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Medallion of English Veal
Sage & Parma Ham Crust
Shallotte Jus
Saffron Fondant Potatoes
Glazed Baby Vegetables

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Strawberry Crème Brulee
Lime Sorbet

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Fair Trade Rich Roast Coffee
Tregothnan Cornish Estate Grown Tea
Chocolate Truffles

Dinner Menu 3

Grilled Fillet of Lemon Sole
Asparagus Champagne Sauce

Selection of Breads

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Fillet of Cornish Beef
Pine Nut & Basil Crust
Truffle Jus
Baby Jacket Potatoes
Broad Beans
Heritage Tomatoes

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Exotic Summer Fruit Tart
Coconut & Toffee Sauce
Water Melon Sorbet

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Fair Trade Rich Roast Coffee
Tregothnan Cornish Estate Grown Tea
Chocolate Truffles

Dinner Menu 4

Braised Monk Fish Tail
Green Olive Basmati Rice
Ginger Crème Fraiche

Selection of Breads

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Roe Buck Venison
Roasted Berries Sauce
Rosti Potatoes
Glazed Baby Vegetables

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Raspberry & Mint Chilled Soufflé
Honey Drizzle
Elderflower Sorbet

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Fair Trade Rich Roast Coffee
Tregothnan Cornish Estate Grown Tea
Chocolate Truffles

Dinner Menu 5

Smoked Tuna & Sturgeon Mousse
Red Endive Lettuce
Flaked Parmesan Cheese
Toasted Brioche

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Roast Loin of Suckling Pork
Caraway Seed Crust
Calvados Jus
Parisian Potatoes
Green Beans
Purple Carrots

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Mango & Lime Tart
Soft Fruit Compote
Apricot Sorbet

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Fair Trade Rich Roast Coffee
Tregothnan Cornish Estate Grown Tea
Chocolate Truffles


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Email: clubcookandbutler@btconnect.com