Menu: Wines: Menu Title/Logo: Special Request: Minimum Spend: Seating Plan: Payment Method:

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1 9-11 Bow Churchyard London EC4 9DQ Tel: Fax: Website: Date: Time: Covers: Function: Company: Host: Contact: Tel: Mr,Ms,Miss or Mrs Room: Menu: Wines: Menu attached - please confirm your menu choice Menu Title/Logo: Special Request: Minimum Spend: Seating Plan: Payment Method: Below 7 Guests Per Person Guests Per Person Please specify whether: Invoice after the event or Settle the bill on departure Invoicing address: Credit Card No.: Please state your payment reference. Credit card details are required as a guarantee in order to secure the booking Expiry date: Name

2 Terms and Conditions Private Dining: Cancellation Cancellation of private dining bookings must be 10 working days prior to the date of the booking. Cancellations made after this time will be charged at the full price of the menu ordered. Payment Unless otherwise agreed in writing, settlement of all fees/charges incurred in reserving and/or using the facilities, is to be made by the client on the day of use. We reserve the right to terminate this agreement and/or the use of the facilities if fees are not settled by the due date. Alternatively, if previously agreed, an invoice will be raised on the day of the event and sent to the customer for payment. Our payment terms are strictly 7 days from the date of invoice. All room hire and equipment hire rates are quoted inclusive of VAT. Minimum Spends Minimum spends are applicable to private dining bookings and parties requiring exclusive room or venue hire. The minimum spend applies when the number of delegates for a private dining function is equal to or less than 11 (based on a spend of 70 per head) and equal to or less than 6 (based on a spend of 80 per head). When the number of delegates is 12 or greater, the minimum spend may be wavered, if previously agreed. The agreed minimum spend is based on food and beverage expenditure only, but if agreed, can also incorporate the service charge of 12.5%. Late Payment In the event of late payment, we reserve the right to charge interest on a daily basis from the date of expiry of the credit terms stated, until the date payment is made, at the rate of 5% above the current Bank of England base rate. We reserve the right to cancel any future bookings if payment is overdue. Termination In the event that a client is made bankrupt, ceases to trade or placed in receivership, we shall be entitled to terminate this contract immediately by giving notice in writing to the client to do so. Damage Any damage to the rooms or their contents, whilst occupied by a client and incurred as a result of the client or their employees/representatives, will result in a charge to remedy such damage. Client Property/Personal Belongings We do not accept liability for theft, loss or damage of client/visitor property, although all efforts will be made to ensure the safety of such belongings. Service Charge A Service charge of 12.5% will be added to all food and beverages.

3 Taberna Etrusca Private Dining Menu Crema Fredda di Avocado e Pepe di Cayenna chilled cream of avocado soup with cayenne pepper Arancini di Riso con Granchio, Mascarpone, Coriandolo e Lime, Salsa Zafferano deep-fried rice arancini filled with Cornish crab, mascarpone, coriander and lime, with a saffron emulsion Insalata di Barbabietole, Caprino, Rucola, Nocciole e Basilico, Riduzione al Balsamico beetroot, rocket and goats cheese salad with basil, toasted hazelnuts and balsamic reduction Orecchiette con Broccoli Selvatici, Pinoli Tostati, Aglio e Ricotta di Bufala home-made orecchiette with sautéed wild broccoli, garlic, toasted pine nuts and buffalo milk ricotta cheese Grigliata di Pesce con Broccoli Croccanti e Salsa Tartara mix grilled Mediterranean fish with crispy broccoli and tartare sauce Petto di Pollo Ripieno di Zucchine e Provolone, Lattuga e Salsa al Vino Bianco e Timo roasted breast of Shropshire corn fed chicken filled with courgettes and provolone cheese, served with sautéed baby gem and white wine and thyme sauce Torta di Formaggio alla Ciliegia ed Amaretti cherry and amaretti chessecake on a sweet biscuit base Coppa Yogurt Frutti di Bosco frozen yoghurt enriched with blueberries, redcurrants and a berry coulis

4 Taberna Etrusca Private Dining Menu Insalata Tricolore buffalo mozzarella, avocado and sliced beef tomato, with an extra virgin olive oil and balsamic dressing Insalata Di Anatra Croccante ed Anguria con Rucola, Pistacchi e Condimento all Arancia e Miele crispy duck and watermelon salad with rocket, toasted pistachio, orange and honey dressing Calamaretti Saltati con Scalogno, Olive Nere, Peperoncino Fresco e Pomodorini sautéed baby squid with shallots, chilli, black olives and cherry tomatoes Petto di Pollo Ripieno di Zucchine e Provolone, Lattuga e Salsa al Vino Bianco e Timo roasted breast of Shropshire corn fed chicken filled with courgettes and provolone cheese, served with sautéed baby gem and white wine and thyme sauce Pancia di Maiale al Forno con Verza Brasata alla Senape e Purea di Patate roasted Gloucester pork belly with grain mustard, braised savoy cabbage and sweet potato purée Capesante Grigliate con Asparagi Saltati all Aneto, Salsa all Aglio, Zafferano e Pepe pan-fried Rye-Bay Scallops with a saffron, garlic and pink peppercorn sauce, served with dill sautéed asparagus Tagliatelle Fresche al Pesto con Fagiolini, Pomodorini Freschi e Mozarella di Bufala home made tagliatelle with a fresh basil pesto sauce, fine beans, cherry tomatoes and buffalo mozzarella Pannacotta al Rabarbaro Inglese e Vaniglia English rhubarb and vanilla panna cotta served with a rhubarb syrup Flute al Limoncello lemon ice cream with swirls of lemon liqueur sauce

5 Taberna Etrusca Private Dining Menu Insalata di Barbabietole, Caprino, Rucola, Nocciole e Basilico, Riduzione al Balsamico beetroot, rocket and goats cheese salad with basil, toasted hazelnuts and balsamic reduction Carpaccio di Manzo Scottato con Rucola, Parmigiano, Carciofi e Condimento al Balsamico Surrey Farm beef carpaccio with rocket, shaved parmesan, baby artichokes and an aged balsamic dressing Tartara di Salmone con Asparagi Verdi, Rucola e Gamberi al Limone Stornoway salmon tartare with green asparagus, rocket salad and lemon marinated tiger prawns Antipasto Rustico della Taberna mixed platter of Parma ham, bresaola, salami, sun-dried tomatoes, olives and pickles Gnocchi Ripieni di Noci e Dolcelatte con Crema di Piselli e Pepe Nero homemade potato gnocchi filled with walnuts and dolcelatte in a garden pea and black peppercorns sauce Fegato Grigliato con Pancetta, Purea di Patate e Cipollotti grilled calf s liver and bacon, served with a spring onion potato pureé and red wine reduction Filetto di Branzino e Gamberi alla Griglia con Zucchine e Salsa Verde grilled fillet of sea bass with grilled tiger prawns, courgettes and salsa verde Nodino di Vitello al Burro e Salvia sautéed Dutch veal chop with butter and sage Fondente al Cioccolato con Gelato Fior di Latte warm chocolate fondant with fior di latte ice cream Espresso Brûlée rich coffee brûlée with caramelized brown sugar Selezione di Formaggi assortment of soft and hard Italian cheese, served with biscuits and honey