Posted: 3rd March 2017
It’s that time of the year again – we’re almost to the end of winter, warm long evenings and spring blooms are in touching distance. It also means we release our new Spring / Summer menu! Head Chef Jools has been hard at work coming up with some new, tasty and exciting dishes that take into account the fresh seasonal produce of the coming months! We’ve picked out our top favourites for you to try at your next event at 41 Portland Place!
Conferences
Our in house caterer, Harbour & Jones have mixed up their lunch selection with picnic menus including hot smoked salmon, smorgasbord & the finest British cheese; or perhaps multi-cultural tapas boards will tempt your fancy with Sliced bresaola & peppered pears from our Mediterranean board or baked aubergine with miso & ginger from our Asian board.
Canapés
Our in house caterer, Harbour & Jones always have amazing canapés and Head Chef Jools is always one to try something different and spice up the menu. His new Duck doughnuts, mushroom salt & HP gravy canapé is so tasty that you’ll be running after the servers for more!
If you prefer the cold canapés the Sesame salmon cube, lime & chilli pipette or Beetroot cracker & goat’s cheese, chilli jam are not to be missed.
The vegetarians are not forgotten with a number of yummy veggie options, our pick is the Roasted curried cauliflower arancini, mango pipette.
Main Dishes
Our Fine Dining Menu’s also received an update with the delectable Roasted tomato and red pepper soup, almond pesto, black olive ‘’straw’’ as our perfect starter pick for the whole party (even the vegetarians can have a munch on this one).
For the main event, a delicious Dill & Dijon mustard Fillet of lamb, minted jersey royal cubes, micro vegetables & jus will hit just the spot to beat the winter blues.
Finally, for (the real main event) dessert, feast your eyes on Chef Jool’s perfected Peach tart tatin, peach ice cream to ensure your sweet tooth has been thoroughly satisfied!
To try these delicious dishes and view all the tasty new additions contact our event coordinators, or check out our new Spring Summer 2017 menu.