AUTUMN – WINTER DINNER MENUS 2018 - 2019 Dear guests, Our Executive Chef Gary Klaner has composed a selection of dishes for you to choose from, using where possible, locally sourced and seasonal ingredients ensuring that the quality of produce used is at its very best. The dishes have been carefully selected for each menu band, ensuring an overall well balanced menu. When selecting your menu we kindly ask you to choose the same starter, main course and dessert for all of your guests. Should you wish to select dishes from different bands please be advised that this will incur a minimum supplement charge of £5.00 per person. Certain ingredients used in the compilation of these menus may take longer to source, therefore we ask that you allow for up to five working days’ notice on dishes marked with * All our dishes are prepared in one kitchen therefore we cannot guarantee absolute separation of allergens. We will be delighted to provide you with information to assist you in making your final decision. A discretionary 12.5% service charge will be added to the final invoice.
All prices listed above are inclusive of VAT T: +44 (0)20 7631 8000 | E: event.sales@thelandmark.co.uk | www.landmarklondon.co.uk
Menu band A
£78.00
Starters
Main Courses
Seared fillet of seabass, horseradish aioli, heritage beetroot and basil Warm tart of seasonal mushrooms, poached hen’s egg, tarragon sauce
Marinated chicken breast, risotto of butternut squash, chestnut mushrooms and flat parsley, Madeira sauce
Leek, potato and truffle soup ‘en croute’
Pan roasted cod, crushed potato, Jerusalem artichoke puree, baby spinach, pancetta, confit shallot, Port sauce
*Warm croquette of Gressingham duck, shallot puree, pomegranate and pine nuts, orange infused jus
Miso salmon, tenderstem broccoli, squash and ginger puree, charred baby leek, shimeji mushrooms Roasted maize fed chicken breast, herbs, leg croquette, fondant potato, red cabbage, lemon thyme sauce Dessert
White chocolate baked cheesecake, orange compote, cinnamon ice cream Warm sticky toffee pudding with caramelised banana, toffee sauce, clotted cream ice cream Milk chocolate mousse, hazelnut sable biscuit, banana cream Bourbon Vanilla brulée, spiced plum, candied fruit biscotti The Landmark blend coffee and petits fours
All prices listed above are inclusive of VAT T: +44 (0)20 7631 8000 | E: event.sales@thelandmark.co.uk | www.landmarklondon.co.uk
Menu band B
£83.00
Starters
Main Courses
Smoked haddock fishcake, baby spinach, caper and herb mayonnaise
Maize fed chicken breast “Bourguignon”, mousseline potato, button mushrooms and onions, bacon lardons, thyme sauce
Slow cooked salmon, ‘Niçoise’ vegetables, basil aioli
*Slow cooked barbecued beef, gratin potato, green beans, Chantenay carrots and barbecue jus
Salt baked beetroot, buffalo mozzarella, rocket pesto, aged balsamic vinegar
Pan roasted salmon, risotto of tiger prawn, slow cooked fennel, red wine sauce, dill oil, candied orange
Seared seabass, red pepper rouille, aubergine caviar, black olive crumb, basil oil
*Classic ‘confit’ Gressingham duck leg, mashed potato, red cabbage wild mushrooms, shallot sauce
Dessert Warm chocolate and passion fruit fondant, mango sorbet Rum baba, pineapple and coconut syrup, lime sorbet Dark chocolate and crispy peanut mousse, brownie, passion fruit sorbet Warm apple and blackberry crumble, vanilla sauce and ice cream The Landmark blend coffee and petits fours
All prices listed above are inclusive of VAT T: +44 (0)20 7631 8000 | E: event.sales@thelandmark.co.uk | www.landmarklondon.co.uk
Menu band C
£88.00
Starters
Main Courses
*Yellow fin tuna tartare with chilli, mango and coriander
*Roasted breast of guinea fowl, leg croquette, savoy cabbage, parsnip truffle puree, Madeira sauce
Risotto of wild mushrooms, black truffle, herbs and Parmesan *Warm lamb croquette, Moroccan spices, hummus, pomegranate, salsa verde Citrus cured salmon, Granny Smith apple, brown crab mayo and quail’s egg
Seared seabass, crushed new potatoes, shallots, semi dried tomato and capers, tenderstem broccoli, chervil sauce Roasted rump of Cumbrian lamb, pressed Mediterranean vegetables, basil mash, balsamic vinegar jus *Roasted dry aged fillet of beef, slow cooked beef boulangère, butternut squash, confit shallots, horseradish jus
Dessert Passionfruit and mango Pavlova, bitter chocolate Crème aux, banana ice cream Tiramisu, hazelnut ganache and ice cream Trio of Crème brûlée: Vanilla, raspberry and pistachio, crème fraîche ice cream Lemon meringue tart, mandarin sorbet The Landmark blend coffee and petits fours
All prices listed above are inclusive of VAT T: +44 (0)20 7631 8000 | E: event.sales@thelandmark.co.uk | www.landmarklondon.co.uk
Menu band D
£93.00
Starters
Main Courses
Carpaccio of beef, artichoke puree, shaved Parmesan, dressed rocket
Roasted rack of lamb, pressed shoulder, fondant potato, fennel puree, heritage carrots, chimichurri sauce
*Classic lobster cocktail, iceberg lettuce, shaved fennel (supplement of £10pp )
*Roasted dry aged fillet and short rib of beef, gratin potato, tenderstem broccoli, chestnut mushroom puree, barbecue infused sauce
*Ceviche of Scottish salmon, citrus fruits, Cornish crab and coriander
Pan roasted Halibut, baby spinach, caramelised salsify, wild mushrooms, red wine sauce Dessert
Poached apple, caramel sauce, puff pastry and Calvados iced parfait Dark chocolate brownie, hazelnut praline, chocolate ganache, yoghurt sorbet Orange Crème aux, almond sponge, Chantilly cream, rooibos tea gel The Landmark blend coffee and petits fours
All prices listed above are inclusive of VAT T: +44 (0)20 7631 8000 | E: event.sales@thelandmark.co.uk | www.landmarklondon.co.uk
Vegetarian Main Courses
Band A-B may choose any vegetarian main course dishes from below: Open ravioli of spinach, ricotta cheese, edamame beans, courgettes and crushed walnuts, lemon infused sauce ***
Risotto of seasonal mushrooms, salt baked beetroot and flat parsley ***
Warm salad of quinoa, tempura artichoke, aubergine caviar, grilled vegetables, rocket oil and balsamic vinegar
Tortellini of burrata and black truffle, cassoulet of butternut squash, king oyster mushrooms and chestnuts, shallot veloute ***
Warm salad of quinoa, tempura artichoke, aubergine caviar, grilled vegetables, rocket oil and balsamic vinegar ***
Open ravioli of spinach, ricotta cheese, edamame beans, courgettes and crushed walnuts, lemon infused sauce ***
Risotto of seasonal mushrooms, salt baked beetroot and flat parsley ***
Miso marinated tofu, charred tenderstem broccoli, squash puree, shitake mushrooms, black sesame seeds
Band C-D may choose any vegetarian main course dishes from below: All prices listed above are inclusive of VAT T: +44 (0)20 7631 8000 | E: event.sales@thelandmark.co.uk | www.landmarklondon.co.uk