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Winter MENU
Exclusively by
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On Air Dining has changed the face of dining for Executive
and Private Aviation.
IIn House London will now deliver the same ground
breaking and sumptuous experience in your home,
boardroom or exclusive event...
Welcome to our Winter menu. Our unique packaging system and photo
card instructions allow you to recreate our dishes to the same level as
our award winning chefs.
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Private Chef and Sommelier Service
Unique to In House London we are proud to offer a Private Chef service for
your guests. Trained by some of the world’s leading Michelin Star Chefs our
kitchen team is able to recreate any menu or dish you may require.
The services we offer:
•A Private Chef working on your bespoke order
•Sommelier advice and wine pairing
•Menu planning and dietary advice
•Hire one of our Elite Chefs
Please call our office team to discuss options and order creation lead time.
IN HOUSE FREE culinary training
Spend a day in our kitchens with our Executive Chef:
•Learn to present food like a professional
•Practise modern presentation techniques that can be used anywhere
•Understand the finer details of fine dining and exquisite produce
from around the world
•Its FREE...
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Arabic and North African Cuisine
by Maroush
Specialty Feasts and Buffets A selection of the finest Arabian Foods consisting of Salads, Crudités, Dips,
Flat Breads, Kibeh, Traditional Baklava and more.
Caviar
We at In House London can guarantee to beat any high street price, our suppliers are
checked to ensure the coded jars are correct and of the highest quality.
Served with fresh Buckwheat Blinis, Crème Fraiche, Chopped Capers, Shallots,
Parsley, Egg Whites and Yolks. Caviar can be purchased in tins from 25g to 1kg.
Beluga
Oscietra
Sevruga
Caviar is subject to market fluctuations and the price may vary.
Renowned Russian Cuisine by Mari Vanna
We are proud to offer fine dining by the much talked about Mari Vanna Russian Restaurant
in Knightsbridge.
Bringing classic dishes from a bygone era, Mari Vanna offers superlative cuisine with
subtle twists and also makes an eclectic list of house-infused Russian vodkas.
Sushi by Sumosan
A selection of market fresh Fish and Vegetable Sushi and Sashimi
Sushi and Sashimi Platters served with Pickled Ginger, Wasabi and Soy Sauce.
(All Sumosan orders are subject to an out of hours charge and a handling charge)
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Tamarind Michelin Starred Indian Food
In House London have joined forces with Tamarind, the first Indian restaurant in the world
to be awarded a Michelin Star.
Their food has been presented to royalty, the rich and the famous for many years,
winning them numerous awards. We have worked to design a menu that uses our unique
packaging and card system to allow you to recreate their food aboard the aircraft for
your guests
Please contact us and we will send you the menu, orders@inhouselondon.com
China tang
Cantonese cuisine from London’s Michelin-starred China Tang – In House London has
partnered with this world renowned restaurant to provide exquisite authentic Chinese
for you and your clients.
Please contact us and we will send you the menu, orders@inhouselondon.com
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Snacks
Seeded Tomato & Parmesan Shortbread
Marinated Mediterranean Olives
Spanish Spiced Nuts
Canapés
Mixed Canapé Platters
Let us do the work for you! Our chefs are creating new and exciting Canapés on a daily
basis for our award winning events, the platters are a selection of our huge list of Canapés;
we will keep a record your order to ensure you always have a changing selection.
Order per person with any dietary requirements and we will send a balanced selection.
Allow us to create a bespoke selection of Canapés to accompany your lunch or dinner.
Soups
All our soups are in 1/2 litre portions and come with garnish; we can send the soup hot in
our 1 litre flask or cold in a bottle.
Smoked Tomato Broth
with Black Olive Gnocchi
Classic Italian Minestrone
Crab Chowder
with Crab & Sweetcorn Wafers
Tom Yam (spicy hot sour soup)
with your choice of: Prawn, Chicken, Beef or Vegetables
Clear Chicken & Noodle Broth (Russian Lapsha)
Cream of Jerusalem Artichoke and White Truffle
Celeriac Velouté
with Toasted Celeriac Crisps
In addition our Chefs can create any other soup you may require.
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signature Fine Dining Menu
Each item is packaged with our unique photographic instruction system that allows you
to present the dishes to the same high standard as our Chefs.
All our dishes are packed in dual-purpose packaging that can be used in microwaves
or conventional ovens.
First Course
All first courses can be supplied as main course size portions if required.
Beetroot-Cured Salmon
with Horseradish Crème Fraîche and Red, Golden & Pink Beetroot
Heritage Tomato and Buffalo Mozzarella Salad (V)
Red & Golden Beetroot Salad (V)
with English Goats Curd, Citrus Fruit and Hazelnut Honey Crumble
Potted Crab
with Lemon Mayonnaise served in Miniature Parfait Jars, Crispy Wholemeal
Bread Wafers and Garden Salad
Seared Yellow Fin Tuna Niçoise
with Soft-Boiled Quails Eggs, Fennel Mayonnaise, Black Olives and Fennel Pollen
Caesar Salad
with Grilled Breast of Norfolk Free Range Chicken, Soft-Boiled Quails Eggs,
Herb & Garlic Croutes, Shaved Parmesan and Pickled Anchovies
Chilled Rice Paper Asian Duck Roll
with Hoi Sin Glaze and Sugared Kumquats
Carpaccio of Maple-Smoked Beef
with Artichoke, Pickled Wild Mushroom, Fine Beans, Rocket and Pecorino Salad,
Truffle and Shallot Dressing
Ravioli of Butternut (V)
with Tomato and Aubergine and Pine Nut Confit, Pumpkin Seed and Rocket Pesto
(can also be main course)
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signature Fine Dining Menu (CONTINUED)
MAIN Courses
Braised Salsify (V)
with Lentil Casteluccio, Caramelized Shallot, Toasted Artichoke and Cavolo Nero
Roast Breast of Norfolk Free Range Chicken
with Sautéed Kale, Glazed Baby Carrots, Fondant Potatoes, Jerusalem Artichoke Purée
and Chicken Jus
Marjoram-Scented Rack of Lamb
with Dauphinoise Potato, Fricassée of Peppers and Lamb Jus
Braised Daube of Beef
with Creamed Potato, Buttered Root Vegetables and Braising Juices
Roast Fillet of Beef
with Horseradish Gnocchi Chips, Watercress & Shallot Salad, Tomato Fondue
and Brown Butter Jus
Pan Fried Salmon
with Braised Fennel, Parmesan Gnocchi, Artichokes, Sun Blushed Tomatoes
and Boudrin Sauce
Pan Fried Halibut
with Broad Beans, Salsify, Pesto Broth and Tomato Chutney
Miso Braised Cod
with Sesame Bok Choy, Shitake Broth and Pink Ginger
Pan Fried Sea Bass
with Spiced Lentil Tian, Roasted Baby Aubergines and Butternut Squash Purée
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Brasserie Menu
Designed for ease and speed of plating. All of these dishes are made from scratch with
the finest produce by our chefs.
Thai Green Chicken Curry
with Fragrant Thai Rice and Toasted Sesame Green Papaya Salad
4-hour Slow Cooked Lamb Shank
with Roasted Garlic Mash, Fine Green Beans and Shallots
Classic Shepherd’s Pie
with Minted Peas and Potato Purée
Traditional Italian Beef Lasagne
Wild-Mushroom Lasagne (V)
with Shaved Parmesan and Basil Oil
Pan-fried Sea Bass
with Braised Fennel and Wild Mushroom
Spatchcock Baby Chicken
with Sautéed Potatoes, Creamed Spinach and Grain Mustard Jus
Chargrilled Dedham Vale Beef Burger
with Homemade Ketchup, Sweet Dill Pickles, Gem Lettuce, Sliced Beef Tomatoes
and Chargrilled Onion
Fillet of Beef
with Peppercorn Sauce, Celeriac & Potato Dauphinoise and Seasonal Vegetables
Smoked Haddock and Baby Leek Tart
with Crumbled Double Gloucester and Smoked Tomato
Beef Bourguignon
with Mashed Potato, Parsley, Onions and Mushrooms
Baked Herb-Crusted Cod
with Tomato Fondue, Mushroom Duxelle and Creamed Salsify
Cauliflower Cheese and Onion Bread Gateau (v)
with layers of Onion Bread with Cauliflower and Montgomery Cheddar
Herb and Garlic Buttered Lobster
with Baby Leaf and Shaved Fennel Salad
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Winter Salad Dishes
Traditional Greek Salad (v)
with Barrel-aged Feta, Kalamata Olives and Cabernet Sauvignon Dressing
(Non-alcoholic alternative available)
Severn & Wye Smoked Salmon
with Crème Fraîche, Blinis, Caper Berries and Lemon in Muslin
Beef Tataki Salad
with Japanese Soba Noodle Salad
Caesar Salad
with Grilled Breast of Norfolk Free Range Chicken, Soft-Boiled Quails Eggs,
Herb & Garlic Croutes, Shaved Parmesan and Pickled Anchovies
Classic Tuna Niçoise Salad
Slow-cooked Tuna, Niçoise Vegetables, Soft-cooked Quails Eggs and Celery Salt
Winter Vegetable Salad (v)
Roasted Quinoa and Pearl Barley with Fig and Red Onion
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Pasta Dishes
All our pasta dishes can be created as a vegetarian or pork free option.
Our skilled Chefs can also create any Pasta or Risotto dish you require.
Smoked Chorizo Sausage Tagliatelle
with Baby Spinach, Toasted Pine Nuts and Shaved Parmesan with Extra Virgin Olive Oil
LINGUINE WITH ROCKET AND MOZZARELLA (v)
and Fine Green Beans with Lemon Juice and Olive Oil
Spaghetti with Baby Courgettes, Porcini and Creamy Gorgonzola (v)
with Toasted Walnuts and Extra Virgin Olive Oil
Truffled Cauliflower and Spinach Macaroni Cheese (v)
Handmade Herbed Parmesan Gnocchi (v)
with Arabiatta Sauce
Classic Pasta Sauces:
Arrabiata Sauce (v)
Amatriciana
Bolognese Sauce
Classic Basil Pesto (v)
Tomato & Basil Sauce (v)
Extra Virgin Olive Oil (v)
Risotto Dishes
Wild Mushroom (v)
Butternut Squash and Sage (v)
Beetroot & Lemon (v)
Jerusalem Artichoke Risotto
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Chef’s Selection Menu
This menu is for last minute, simple or large bulk orders, our Chefs are happy to advise
on what is possible should you need to create a menu with short notice.
The following are all served with the Chef’s selection of Jus or Fish sauces:
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Fillet of Beef
Roast Rack of Lamb
Roast Fillet of Veal Pan Fried Norfolk Chicken
Salmon Fillet
Sea Bass Fillet
Grilled King Prawns
Lobster
Breast
Served with Choice of Garnish:
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Steamed Rice
Wild Rice
Oven Roast New Potatoes Creamed Mash Potato
Steamed Seasonal Vegetables
Grilled Mediterranean Vegetables
Fine French Beans Roasted Vine Tomatoes
Fresh Pasta Mixed or Green Salad
Salad Dressings:
• Balsamic
• French
• Goma
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Dessert Menu
All of our desserts are made in-house by our Pastry Chefs and come with our
unique presentation guide.
Sticky Toffee Pudding
with Vanilla Clotted Cream
Limoncello Cheesecake
with Macerated Strawberries and Black Pepper, Strawberry Blush Meringue Kiss
White Chocolate and Cherry Profiteroles
with Hot Chocolate Sauce
Buttermilk Pannacotta
with Peach and Ginger Compote and Amaretto Biscuits
Gianduja Chocolate Crème Brulée
with Liquid Dark Chocolate Centre, Raspberries and Hazelnut Crackling
Apple and Almond Tart
with Blackberry Compote and Camomile Cream
Three-Chocolate Mille-Feuille
with Toffee, Caramel and Hazelnuts
Seasonal Fruit Platter
with Passion Fruit
Selection of British Farmhouse Cheeses
served with Oatmeal Biscuits, Grapes, Celery and Homemade Chutneys
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Petit Fours
Allow us to create a bespoke selection of Handmade Petit Fours to accompany
your lunch or dinner. On Air Dining Petit Fours Selection
Handmade Chocolates, Macaroons, Marshmallows and Chocolate Shards
Handmade Mini Cake Petit Four Selection (6 per guest)
Homemade English Afternoon Tea cakes
Our Homemade Mini Cake Platters, like all our cuisine, are made by our talented Pastry
Chefs and include a varied selection of mouth watering Mini Tarts and Cakes.
Homemade Mini Cake Platter (2-4 guests)
Or choose a selection:
Traditional Scones
with Cornish Clotted Cream and Raspberry Confiture
Double Chocolate Brownie
Sea Salt and Caramel Chocolate Tarts
Lemon Drizzle Cake
Fruit Cake
Carrot Cake
Chocolate Profiteroles
Cupcakes
Mini Muffins
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Children’s Menu
All our children’s food is made with Organic or Free Range produce.
Chicken Fajitas
with Creamed Avocado, Tomato Salad, Grated Cheese, Sour Cream, Lettuce
and Tortilla Wraps
Spaghetti with Meatballs, Tomato and Basil Sauce
with Individual Pots of Parmesan Cheese (served separately to help avoid mess)
Cumberland Sausages
with Creamed Potato, Onion Gravy and Seasonal Vegetables
Vegetarian Lasagne (v)
with Provençal Vegetables in Tomato Sauce with Creamy Cheese Sauce
Breaded Chicken Goujons
with Creamed Mashed Potato and Steamed Peas
Desserts
Make your own cookie Box
Large Chocolate Cookie with Icing Sugar, Smarties, Marshmallows, Iced Gems
and Fairy Dust
Crêpes
with Chocolate Sauce in miniature squeeze bottles, Lemon Wrapped in Muslin and
little pots of Caster Sugar
American Fluffy Pancakes
Chocolate Brownie
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Platters Menu
Our platters are designed to be shared. Each platter is for two to four people sharing.
Please contact us and we can discuss the perfect selection for you and your guests.
Sandwich Platters
Selection of Wraps
Gourmet Mini Rolls Platter
Finger Sandwich Platter
Crudités Platter
Selection of Crudités to include; Baby Carrots, Baby Corn, Sugar Snaps, Asparagus,
Breakfast Radishes, Cucumber, Celery Hearts, Sweet Cherry Tomatoes, and a
Selection of Homemade Dips
Fruit Platter
Selection of Fresh Cut Fruits
Charcuterie Platter (Pork free alternative available on request) Selection of Cured French Meats and Salamis served with Potted Duck Rillette,
Cornichons, Pickled Vegetables, English Butter and Rustic French Breads
Seafood Platter
Portland Lobster, Peeled Mediterranean Prawns, Newlyn White Crab Meat, Marinated
Green Lip Mussels, Marinated Squid, Lemon Wrapped in Muslin, Chilli and Lime Aioli, Fresh
Cocktail Sauce, Tarragon and Mustard Sauce and Irish Soda Bread
Smoked Salmon Platter
Hand Carved Severn and Wye Smoked Salmon served with Pickled Cucumber and
Dill Salad, Sour Cream, Caper Berries, Cracked Pepper, Lemon Wrapped in Muslin
and Irish Soda Bread Cheese Platter
Selection of English Farmhouse Cheeses, Jars of Baby Figs Marinated in
Vanilla Honey, Home Made Chutney, Black and Green Grapes, Whole Meal Biscuits,
Spelt and Water Biscuits
Afternoon Tea Cake Platter
Our Home-made Mini Cake Platters, like all our cuisine, are made by our talented Pastry
Chefs and include a varied selection of mouth-watering mini tarts and cakes
Sushi Platter
A Selection of Market Fresh Fish and Vegetable Sushi and Sashimi
Sushi and Sashimi Platters served with Pickled Ginger, Wasabi and Soy Sauce
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Breakfast Menu
Freshly Squeezed Juices
Mixed Mini Pastry Selection
Large Croissant
Pain au Chocolate
Pain au Raisin
Preserved Jam and Honey Pots
Butter Portion
Greek Yoghurt
Fruit Yoghurt of your choice
Milk (1 litre)
Cut Fruit Salad
Soft Fruits per 100g Organic Porridge
with choice of Jam and Honey
Bagels, Bread and Bread Rolls
On Air Dining Homemade Organic Maple Glazed Granola
with Vanilla Yoghurt and Blueberries
Severn and Wye Smoked Salmon
with Buckwheat Blini with Sour Cream and Lemon Wrapped in Muslin
Severn and Wye Smoked Salmon Platter
Selection of Cooked and Cured Meats and Farmhouse Cheeses
Homemade Muesli
with Freeze Dried Strawberries, Raspberries and Toasted Hazelnuts served with
miniature bottles of Organic Milk
American Fluffy Pancakes
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Breakfast Menu (CONTINUED)
Free range Eggs
Boiled, Fried, Poached, Scrambled
Scrambled Eggs with Smoked Salmon
Eggs Benedict
Plain Omelette
Choose from any of these fillings or your choice
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Cheese
Ham
Onion
Mushroom
Peppers
Hot Breakfast Items
Cumberland or Chicken Sausage
Cured Back Bacon
Crisp Streaky Bacon
American Style Bacon
Black Pudding
Crispy Potato Rosti
Sweet Potato, Red Pepper and Spring Onion Hash
Grilled Portobello Mushroom with Thyme Butter
Baked Beans
Vegetarian Sausage
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WINE LIST
CHAMPAGNE
Laurent Perrier
Louis Roederer Billecart Salmon, Brut Rose
Krug, Grande Cuvee
WHITE WINE
Pouilly Fumé, Domaine Deschamps 2008 Chablis, 1er cru, Cotes de Lechet 2007
Puligny Montrachet, Domaine Boillot 2007
RED WINE
Fleurie, Cuvée Tradition, Domaine Robert 2007 Volnay, Vieilles Vignes, Potel 2005 Vosne Romanée, 1er cru, Grivot 2004 Chateau Langoa Barton, St Julian 2001 Chateau Talbot, St Julian 1995
DESSERT WINE
Chateau De Malle, Sauternes 2005
PORT
Graham 1970
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Exclusive Rare Vintage Wine List
Introducing our rare wines list, sourced from London’s most exclusive cellars. Please be
aware that some of the bottles are subject to availability and may need to be ordered in
advance and some wines by the case. If so, we would be happy to store extra bottles in
our cellar for future use.
CHAMPAGNE
Louis Roederer Cristal 2002
Krug, Grande Cuvée Dom Perignon 2002
WHITE
Puligny Montrachet, 1er Cru Champs Gain, Domaine M Leger 2007
Chablis Grand Cru, Domaine Billaud Simon 2006
Domaine de Chevalier, Pessac Leognan 2004
RED
Ch Haut Batailley, 5eme Cru Pauillac
Gevrey Chambertin, 1er Cru Cherbaudes, Domaine L Boillot 2006
Chambertin, Grand Cru, Potel 2004
Ch Leoville Lascases, 2eme Cru St Julien 1989
Ch Cheval Blanc, 1er Grand cru Classe, St Emilion 1995
SWEET WINES
Ch Suduiraut, 1er Cru Sauternes 2001 HALF
Ch d’Yquem, 1er Grand Cru Sauternes 2001
PORT
Graham 1970
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COCKTAIL MENU
For simplicity - we’d suggest that these all be served ‘up’ in stemware, no ice,
garnish is listed beneath each. Twist each garnish 5cm above the glass to spray
the zest over the drink and then drop it into the drink, and serve!
SORA “Sky” in Japanese
Ketel One Vodka, Akashi-Tai Honjozo Genshu Sake, Choya Plum Liqueur,
Orgeat and Fresh Pressed Lime
Garnish - Lemon Twist
GUZZI
Ketel One Vodka, Aperol, Cocchi Americano, Pinot Grigio ‘Villa Fiore’ IGT,
Mandarin and Chamomile
Garnish - Orange Twist
ZEPHYR
El Dorado 3YO Rum, Cocchi Americano, Apricot Liqueur, Campari,
Pink Grapefruit and Ginger
Garnish - Pink Grapefruit Twist
AUTUMN
Carnegie House Blended Whiskey, Damson Jam Syrup, Cranberry,
Lemon and Cherry Bitters
Garnish - Lemon Twist
COSMO
Whole Cranberry Vacuum Infused Ketel One Vodka, Cointreau,
Fresh Pressed Lime and Fee Bros. Peach Bitters
Garnish - Orange Twist
DUSK
Ketel One Vodka, White Peach Puree, Cold Extracted Jasmine Green Tea
and Fresh Pressed Lemon
Garnish - Lemon Twist
GOTHAM
Heaven Hill Bourbon, Red Crane Rye, Campari, Noilly Prat Rouge,
Blood Orange and Fee Bros. Whisky Barrel Aged Bitters
Garnish - Orange Twist
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