Fine dining For private jets - Bon Soiree

Fine dining For private jets

BON SOIRÉE

We believe clients who use the most exclusive form of travel should experience the most exclusive form of dining. We pay great attention to detail and do whatever it takes to surpass your expectations, making sure your clients have a fine dining experience.

Bon soirÉeFine dining For private jets

WElcOmE

Bon Soirée has been providing fine dining for the private aviation industry since 1997, and is trusted by crew, operators and FBOs alike to provide outstanding food to business aviation airports across london, the South East and the midlands.Derek Freeman, the director and owner, is a qualified chef to michelin star standard and fully understands the demands of your clientele through Derek’s experience of working worldwide on board privately owned luxury motor yachts, restaurants and hotels.

Derek FreemanDirector

cONTENTS

05 cONTINENTal BREakFaST

07 cOOkED BREakFaST

09 caNapÉS, SuShI & cavIaR

11 SaNDWIchES & SalaDS

13 plaTTERS

15 STaRTERS

17 BRaSSERIE

19 BRaSSERIE SIDE DIShES

21 paSTa & RISOTTO

23 FINE DINING

25 DESSERTS

25 aFTERNOON TEa

27 BOXED mEalS

28 DRINkS

29 caBIN ESSENTIalS

30 DElIvERY & OpERaTING hOuRS

31 BON SOIREÉ ORDERING app

32 aBOuT uS



cONTINENTalBREakFaST

04/05—

cONTINENTal BREakFaSTCharcuterieSliced hams and salamis with cherry vine tomatoes.

Selection of Sliced Breakfast Cheeses Sliced mild cheeses and a wedge of brie. BagelsFilled with smoked salmon and cream cheese.

CroissantsFilled with sliced Swiss cheese and ham.

Fruit PlatterA selection of sliced fruit with berries.

Fruit SaladA mix of diced and segmented fruit with berries.

Fruit Brochettes With fruit purée or Greek yoghurt and honey.

Fruit BasketsSmall, medium or large.

Mixed Berry BasketsSmall, medium or large.

Granola ParfaitLayers of berries, fruit granola, yoghurt and honey served in a glass tumbler.

YoghurtsIndividual pots of plain, fruit or Greek.

Individual CerealsA selection of Dorset cereals and muesli.

BakERY Croissants With creamy French Beillevaire butter and individual preserves.

Danish PastriesPain au chocolat, pain au raisin, apricot, apple or pecan Danish. Let us supply you with a selection or request your own choice.

MuffinsChocolate chip, blueberry or banana.Let us supply you with a selection or request your own choice.

BagelsPlain, cinnamon and raisin or poppy seeds. Let us supply you with a selection or request your own choice.

Artisan Bread Rolls With creamy French Beillevaire butter.

BaguettesWhole or sliced, with creamy French Beillevaire butter.

Gourmet Loaves of BreadWhole or sliced, with creamy French Beillevaire butter.

cOOkEDBREakFaST


06/07—

cOOkED BREakFaSTEnglish Breakfast Your choice of free range eggs with bacon, sausage, rösti potatoes, sauté mushrooms and grilled vine tomatoes.

Eggs BenedictFree ranged soft poached egg on a toasted muffin with honey roast ham and hollandaise sauce.

Eggs FlorentineFree ranged soft poached egg on a toasted muffin with wilted spinach and hollandaise sauce.

Eggs of Your Choice Scrambled, poached or fried with sour dough toast.

OmelettesPlain or filled, please specify your fillings when ordering.

Egg White OmelettesPlain or filled, please specify your fillings when ordering.

Smoked Salmon With scrambled eggs and granary toast.

Smoked Haddock KedgereeSmoked haddock with curried rice, quails eggs and parsley. Arbroth Smoked KippersGrilled with butter and lemon.

PancakesWith maple syrup and blueberries.

Scottish Porridge OatsWith cinnamon sugar.

BREakFaST SIDE DIShES – English smoked back bacon – Crispy American style bacon – Pork sausages – Black pudding – Breakfast rösti potato – Sauté mushrooms – Grilled vine tomatoes – Baked beans

aDDITIONal ITEmSMilkFull cream, semi-skimmed, skimmed or soya.

JuicesFreshly squeezed fruit juice supplied in 1 litre bottles: orange, apple, grapefruit, tomato, carrot, lemon with mint. Other flavours can be supplied upon request.

SmoothiesWe make a wide range of fruit smoothies.

LemonsSliced or whole.

LimesSliced or whole.

Raw Organic EggsSupplied in boxes of 6.


caNapÉS, SuShI & cavIaR

08/09—

caNapÉSCold CanapésAllow our team of creative chefs to make you an ever changing selection of canapés; please advise any dietary requirements. Alternatively specify your own favourites.

Try our foie gras with truffles and truffle oil, salmon rillette crostini or chicken Caesar with crispy pancetta. We recommend 6 per portion.

Hot CanapésOur hot canapés reflect the International style of our menu.

Chefs specialities include mini fish and chips, wild mushroom arancini and lime and coriander salmon brochettes. Alternatively specify your own favourites.We recommend 4 per portion.

SuShI SushiOur sushi chef can prepare a selection of Maki, Nigiri and California rolls.We recommend 7 pieces per person.

SashimiSlices of salmon and tuna with a seared scallop.

Chopsticks, pickled ginger, soy sauce and wasabi are provided with all sushi and sashimi orders.

If you prefer we can collect from Nobu or Sumosan in London. Please specify your preference when ordering. Restaurant supplied sushi and sashimi is subject to a handling charge.

IRaNIaN cavIaRChoose from the following and specify size required:

– Beluga – Imperial – Oscietre – Sevruga

Our caviar is supplied with crushed ice, and a garnish of blinis, capers, crème frâiche, lemon and finely chopped onions, parsley, egg whites and yolks.


SaNDWIchES& SalaDS

10/11—

SaNDWIchESOur chefs can prepare a selection of sandwiches for you or request your own fillings.

Cocktail SandwichesBite sized triangles on an assortment of breads. We recommend 2 rounds per person (8 triangles).

WrapsFilled soft tortillas. We recommend 2 per person.

BaguettesCrusty demi baguettes. We recommend 1 per person.

Open SandwichesDeli style toppings on a slice of gourmet bread. We recommend 2 per person.

Club SandwichesToasted triple decker with chicken, ham, salad and coleslaw. We recommend 1 per person.

Thick Filled Deli SandwichesNew York style filled gourmet sandwich.We recommend 1 per person.

cOckTaIl SaNDWIch plaTTERSMedium Platter Holds 6 rounds (24 triangles).

Large Platter Holds 8 rounds (32 triangles).

SalaDSCaesar SaladCos lettuce, bacon lardons, sun blushed tomatoes, parmesan and croûtons with Caesar dressing. Please specify if you would like to add: Chicken, Prawns or Salmon.

Greek Salad Feta, tomatoes, cucumber, red onion, olives, peppers and parsley with herb dressing.

Tuna Ni oise Seared tuna, red onions, new potatoes, quails eggs, peppers, tomatoes and olives with Dijon dressing.

Cobb SaladChar grilled chicken breast, Roquefort cheese, chicory, watercress, quails eggs, cherry tomatoes, chives, avocado, bacon and croûtons with blue cheese dressing.

Tabbouli SaladBulgur wheat, onions, tomatoes, herbs, lemon juice and olive oil.

Rocket and Soft Herb SaladMixed leaves, pine nuts, parmesan, cherry tomatoes and picked herbs with balsamic dressing.

Roasted Vegetable CouscousWith basil and sun blushed tomatoes.

Pickled Beetroot SaladWith spiced lentils and yoghurt.

Edamame BeansWith soy dressing.

Feta, Chicory and Walnut SaladWith citrus dressing.

Cucumber SaladWith chilli and sesame seeds.

Char Grilled Roasted Peppers With mozzarella and basil.


plaTTERS

12/13—

plaTTERS Please specify number of portions you require on each platter.

Traditional Cold MezzeStuffed vine leaves, lamb kofta, feta, tabbouli, roasted peppers and aubergines, hummus, olives with Arabic flat bread.

Traditional Hot MezzeAs per cold mezze with the addition of grilled lamb skewers and chicken shaslik.

Seafood PlatterHalf lobster, poached salmon, King prawns, scallops, crab, langoustine, smoked salmon and capers with seafood sauce.

Smoked Salmon With caperberries, rustic bread and cream cheese.

Smoked Fish SelectionSalmon, mackerel and trout with horseradish cream.

Poached Salmon With asparagus mayonnaise.

Cold Meat SelectionSliced chicken, beef, Parma ham, salamis, and smoked duck with gherkins and artichokes.

A Selection of AntipastoCured meats, capers, olives, anchovies, roasted vegetables, sun blushed tomatoes, grilled artichokes, boccocini and ciabatta.

Artisan Cheese PlatterSelection of English and Continental cheeses with cheese biscuits, walnut bread, grapes, apricots and nuts.

Vegetable CruditésVegetable batons with one of the following dips: soured cream and chive, guacamole, hummus, tomato salsa, mint yoghurt, garlic mayonnaise.

cOckTaIl SaNDWIch plaTTERSOur chefs can prepare a selection of sandwiches for you or request your own fillings.

Medium Platter Holds 6 rounds (24 triangles).

Large Platter Holds 8 rounds (32 triangles).


STaRTERS

14/15—

cOlD STaRTERSCarpaccio of Beef Rocket, parmesan and truffle shavings.

Smoked Mackerel and Pear Pâté Rye toast and herb salad.

Salmon and Crayfish Tian Beetroot and avocado salad.

Heritage Tomatoes and Boccocini Salad Pesto dressing.

Foie Gras BallontineTruffles and herb garnish.

Asparagus, Olives and Grilled Artichokes Balsamic dressing.

Smoked Duck Fennel and Orange Salad With grape chutney.

Pork Rillette Pineapple pickle and toasted brioche.

hOT STaRTERSPan Fried Scallops with Black PuddingParma ham and parmesan crisp.

Goats Cheese and Wild Mushroom Crostini Balsamic glaze.

Confit Duck Leg Cucumber and sesame salad.

King Scallop Gratin Chorizo and leek fricassée.

Stilton and Walnut Tart Waldorf garnish.

Lobster Medallions Seafood bisque and parmesan crisp.

Pan Fried Red Mullet Soy vegetables.

SOupSEnglish AsparagusBaby asparagus tips.

Moroccan Spiced Lentil Ras El Hanout.

VichyssoiseCrispy leeks.

Garden Pea and HamCrispy pancetta.

Roasted Butternut Squash and Coconut Toasted coconut shavings.

Plum Vine TomatoBasil oil.

Wild MushroomChives and sautéed Shitake.

Classic MinestroneGrated Parmigiano Reggiano.

French OnionGruyère croûte.

Chicken and NoodleChinese vegetables.

Broccoli and Colsten Basset StiltonWith croûtons and stilton.

Cauliflower Cheese and Wholegrain MustardHerb spiced croûtons.


BRaSSERIE

16/17—

BRaSSERIEChoose from the following dishes and add your choice of sauce, vegetables, potatoes or rice from the following page. Alternatively you can specify “chef’s choice” or “no side dishes”.

mEaT28 day Mature BeefChoose from: Fillet, Ribeye or Sirloin.

Traditional English Roast with TrimmingsChoose from: Beef, Lamb, Pork Loin or Turkey.

Stir Fried BeefSpring onions and ginger.

Grilled Minted Lamb ChopsWith mint glaze.

Shepherd’s Pie Cheese and chive creamed potatoes.

Chicken BallontineCapers, olives and sun blushed tomatoes.

Barbeque Roasted ChickenWith garlic and lemon.

Pan Fried Chicken SupremeCrème fraîche and wholegrain mustard.

Green Thai Chicken CurryJasmine rice.

Confit Pork BellyApple crisp.

Pan Roasted Honey Glazed Duck BreastPort and redcurrant reduction.

Peking Crispy Duck Mandarin pancakes, shredded cucumber and spring onions with plum sauce.

FIShMonkfish, Langoustine and Spinach BallontineWrapped in prosciutto.

Battered Cod LoinPea and mint purée.

Char Grilled Salmon FilletConfit garlic and chives.

Sautéed King PrawnsWith garlic and parsley butter.

vEGETaRIaNSpring Onion and Potato CakeWith poached egg.

Butternut Squash and Chickpea Burger with a Sesame BunTomato salsa.

Lentil Moussaka With garlic ciabatta.


BRaSSERIESIDE DIShES

18/19—

BRaSSERIE SIDE DIShESChoose from the following sauces, vegetables, potatoes or rice to accompany your Brasserie meal. If you have any specific requirements for your main course please contact our team of chefs.

SaucES – Rosemary and thyme gravy – Beef, chicken or lamb jus – Red pepper – Caper and shallot – Wild mushroom – Peppercorn and brandy – Redcurrant and port – Tomato and basil – Hollandaise – Rosemary gravy – Caramelised apple and brandy – Dill and mustard – Wholegrain mustard and crème fraîche – Fish velouté

vEGETaBlES – Char grilled or steamed asparagus – Roasted butternut squash – Mediterranean roasted vegetables – Medley of steamed vegetables – Buttered sugar snaps – Stir fried vegetables – Roast parsnips with honey – Fine French beans – Spinach purée – Ratatouille – Samphire (when in season) – Roasted cherry tomatoes

pOTaTOES – Dauphinoise – Minted new potatoes – Cajun spiced – Swiss rösti potatoes – Pont Neuf – Mashed sweet potatoes with sage – French fries – Boulangère – Sautéed – Baked potatoes – Herb creamed potatoes – Roasted with goose fat – Crushed new potatoes – Bubble and squeak cake

RIcE – Steamed basmati – Pilaf – Wild black rice – Braised vegetable rice – Jasmine – Saffron – Risotto – Long grain


paSTa & RISOTTO

20/21—

paSTaLobster and Crayfish RavioliWith pan fried halibut and red pepper coulis.

Spaghetti Aglio OlioChilli, garlic and olive oil.

Penne ArrabiataWith Italian style meatballs.

Beef LasagneLayered with 28 day mature beef ragu.

Roasted Vegetable LasagneLayered with roasted Mediterranean vegetables.

Pea Mint and Broad Bean FusilliGarlic cream sauce.

Tagliatelle Carbonara Mushrooms, bacon lardons, shallots and parsley.

Spaghetti Bolognese28 day mature beef ragu.

Penne with Wild Mushrooms Brandy and mushroom sauce.

Spinach and Ricotta RavioliPlum tomato and basil sauce.

Bacon and Parmesan Pasta BakeTopped with toasted breadcrumbs and herbs.

RISOTTOWild Mushroom RisottoShitake and Enoki mushrooms with mascarpone.

Squid, Prawn and Scallop RisottoWith lobster tail.

Chicken and Thai Asparagus RisottoSliced poached chicken breast and grilled baby asparagus.

Butternut Squash and Sage RisottoRoasted butternut squash and crispy sage leaves.

Fennel and Artichoke Risotto Char grilled artichoke hearts and braised fennel.

pIzzaPizzas Available in small, medium and large. Please specify your toppings.

INTERNaTIONal cuISINEOur chefs can prepare most International cuisines. If you prefer we can collect from your favourite restaurants. Please specify your preference when ordering. Restaurant supplied food is subject to a handling charge.

– Indian – Lebanese – Chinese – Japanese – Thai


FINE DINING

22/23—

mEaTSpice Crusted Lamb CutletsApricot, cumin and pistachio couscous, roasted baby aubergines and yoghurt.

Braised English Beef Root vegetables and herb scone.

Pan Fried Chicken SupremeWith duxelle, wild rice, char grilled asparagus and caramelised onion gravy.

Char Grilled Beef FilletSavoy cabbage with bacon, dauphinoise and bourguignon sauce.

Ballontine of ChickenPork and black pudding stuffing with bubble and squeak cake.

Lamb Noisette and Braised ShoulderGoats cheese creamed potatoes, buttered greens and mint gravy.

Roasted Pork LoinApple and cinnamon purée, goose fat potatoes and roasted pumpkin.

Honey Glazed Duck BreastPak choi, chilli and sesame noodles.

Veal MilaneseBreaded veal escalope with spaghetti and tomato sauce, rocket leaves and parmesan shavings.

FIShPan Fried Halibut Lobster ravioli and squid tempura, Chinese vegetables, lime and coriander dressing.

Grilled Sea BassSpiced cauliflower purée, cauliflower beignets and wilted spinach.

Parsley and Parmesan Crusted Cod Fillet Herb crushed potatoes and roasted cherry tomatoes.

Grilled Dover Sole FilletsBrown shrimps and caper butter, glazed baby artichokes and crispy langoustine tails.

Crab and Coriander Cakes Beetroot and red cabbage ‘slaw’.

vEGETaRIaNButternut Squash and Pine Nut Pastilla Tabbouli and tomato salad.

Cherry Tomato and Feta Open Ravioli Beetroot and courgette ribbons.

Wild Mushroom AranciniGarden vegetables and a garlic cream sauce.

Chickpea and Potato MasalaPilau rice and crispy onions with a coriander and cumin biscuit.


DESSERTS

24/25—

DESSERTSChocolate and Peanut Butter TartBiscuit crumb base, with peanut butter and chocolate ganache.

Caramelised Lemon TartLemon and vanilla custard baked in a crisp sweet pastry case with raspberry compôte.

Baked Blueberry CheesecakeVanilla and blueberry Continental style cheesecake with a Kirsch and berry compôte.

Chocolate and Vanilla Mille-FeuilleVanilla and dark chocolate mousse between thin layers of puff pastry.

Crème BrûléeCaramelised Madagascan vanilla cream baked in a ramekin.

Tiramisu Layers of espresso soaked biscuit sponge and marsalla flavoured cream with chocolate shavings.

Apple and Blackberry CrumbleLayers of almond and hazelnut frangipane, apple and blackberries with a streusel topping, and vanilla crème Anglaise.

Lime, Mascarpone and Ginger CheesecakeStem ginger, mascarpone, lime cream on a biscuit base with a lime and ginger syrup.

Citrus MousseOrange and pink grapefruit segments with a lemon and passion fruit cream.

Bon Soirée Assiette of DessertsA selection of three of our miniature desserts.

aFTERNOON TEaTraditional English Afternoon Tea Cocktail sandwiches, scone with clotted cream and strawberry jam and a selection of cakes.

Afternoon Tea CakesTraditional favourites such as carrot cake, lemon drizzle, chocolate éclairs, Black Forest gateau, cookies, homemade macaroons and fruit cake. Our pastry chefs will create a selection of cakes for you.

cakESCelebration Cakes From our own dedicated in-house bakery we can produce upon request a variety of whole and Birthday cakes.

chOcOlaTES aND pETIT FOuRS All chocolates, petit fours, truffles and macaroons are handmade in our bakery using the finest chocolate couvertures and ingredients. They can be presented in individual or larger boxes according to your requirements.

IcE cREam aND SORBETAll flavours and sizes can be supplied and will be packed on dry ice for your convenience.


BOXED mEalS

26/27—

BOXED mEalS Our boxed meals are presented on trays and are ideal for flights without cabin crew or for the flight deck. Chefs choice will be given for all dishes unless otherwise requested.

Continental Breakfast Charcuterie, breakfast cheeses, sliced fruit, Danish pastry, bread roll, butter and preserve.

Cooked BreakfastCooked English breakfast, sliced fruit, Danish pastry, bread roll, butter and preserve.

Cold MealStarter, main course, dessert, bread roll and butter.

Cooked Meal Starter, main course, dessert, bread roll and butter.

Sandwich MealSandwiches, sliced fruit, crisps and chocolate brownie. Please specify cocktail sandwiches, baguette or wrap.

DRINkS

We can supply a wide range of beverages and are fully licensed to sell alcohol.

Wine and Champagne Our team will endeavour to source wines and champagne of your choice and can advise a selection of wines to compliment your menu.

Beers, Ales and SpiritsPlease specify your requirements.

Water – Evian, 33cl, 50cl and 1.5 litres – Volvic, 50cl and 1 litre – San Pellegrino, 250ml bottles

Soft DrinksPlease specify your requirements.

JuicesFreshly squeezed fruit juice supplied in 1 litre bottles: orange, apple, grapefruit, tomato, carrot, lemon and mint. Other flavours can be supplied upon request.

SmoothiesWe make a wide range of fruit smoothies.

Coffee Please tell us if you need a thermos flask.

Teas Please specify.

Hot Water Please tell us if you need a thermos flask.

MilkFull cream, semi-skimmed, skimmed or soya.


International Printed NewspapersWe can print from 97 countries in 55 languages. Please specify your requirements.

Newspapers and Magazines We can purchase all English newspapers and most English magazines.

Personal Shopping We are happy to purchase any other items that you require. Please note all personal shopping is subject to a handling charge.

28/29—

caBIN ESSENTIalS

FlowersContemporary flower arrangements tailored to your style and colours, please specify your requirements.

Ice – Ice cubes, 2kg bags – Crushed ice, 2kg bags – Dry ice, 1kg blocks

Hot TowelsTowels are supplied in trays of 8.

DElIvERYBon Soirée has a base at London Luton Airport and its headquarters are in Hertfordshire which is within easy reach of the M25 and M1 motorways and well placed to service all the following airports.

Estimated delivery times

Deliveries to other airports can be quoted on request.

Cancellation charges will be incurred on all orders cancelled with less than 5 hours notice of dispatch. All items will be charged at full price except items that can be returned to stock for which there will be no charge.

Flights leaving the UK are exempt from VAT.

DElIvERY & OpERaTING hOuRS

Luton 30 minsNortholt 1 hour

Farnborough 1½ hourStansted 1½ hoursOxford 1½ hoursLondon City 2 hoursBiggin Hill 2 hoursBirmingham 2 hoursGatwick 2½ hoursCambridge 2½ hoursEast Midlands 3 hours

OpERaTING hOuRS We deliver airside direct to you 24/7.

The office team is on hand to assist you from 6am until 10pm 7 days a week; we are contactable outside of the office hours by phone.

placING aN ORDER Orders can be placed in the following ways:

All orders placed will be confirmed directly by email.

Telephone +44(0)1442 874 076Fax +44(0)1442 874 077

Email [email protected] www.bonsoiree.co.ukApp Download our app

from the App Store

aBOuT OuR appYou can now order from our menu wherever you are. Just download the free, easy to use Bon Soirée app from the App Store. Once registered you will benefit from being able to:

– Order online quickly and efficiently – Manage your account– View your past orders

Call us to find out more+44 (0)1442 874076

www.bonsoiree.co.uk

BON SOIRÉEORDERING app

3G 10:34 AM

30/31—

OuR TEamOur chefs are trained to the highest standards and our patisserie chef trained in Paris at Ecole Lenôtre. Our office team have a broad knowledge of food and take great care to ensure that your requirements are met. Drivers will deliver airside direct to the aircraft.

WORkING WITh YOuOur menus have been designed to be flexible and accommodate all tastes, religious, cultural and personal dietary needs. We are happy to tailor dishes to suit individual requirements.

Bon Soirée is authorised by the UK Department for Transport (DfT) for secure flights.

aBOuT uS

cONcIERGEOur team are happy to discuss your requirements and help plan your menus. Food can be collected from any preferred restaurants. Additional services such as flowers, wines, laundry and any personal shopping can be sourced.

hOmE ENTERTaININGBon Soirée can bring a fine dining experience to your home that would rival the finest restaurants. We can present you with ideas for a complete dining experience to impress your guests in the comfort of your own surroundings.

Bon Soirée The Courtyard116 High Street NorthchurchHertfordshireHP4 3QN

Telephone +44 (0)1442 874 076

Fax +44 (0)1442 874 077

Email [email protected]

www.bonsoiree.co.uk

Documents

Fine dining For private jets - Bon Soiree