Menu Ideas
1
Amouse Bouche
Marinated Burrata, Fig Preserve
Entree
Mignon Tataki
Starter
Beef Tartare
Main Course
Carbonara, Smoked Salmon
Dessert
Textures, Pineapple and Coconut
Entremet
Lemon Sorbet
Fruit Medley, Cheeses
2
Canape
Summer Grilled "Salad" Skewers.
(Watermelon, Halloumi, Pineapple, Heart of Palm, Balsamic Vinegar)
Bowls
Spirulina Raw Cold Soup, Crispy Garden Herbs.
(Basil, Sage, Rosemery, Parsley, Peas, Leek, Carrots, Spinach, Allium)
Tofu Asian Marinated, Compressed and Grilled. Warm Watercress emulsion, Spring Casserole.
(Courgettes, Mushroom, Onions, Garlic)
Beetroot Hummus, Burnt Peas and Sand Carrots with its own Pesto, Feta Cheese or grilled Paneer, Sumac.
Wagyu Rib-Eye, Caramelized Vines and Cherry Tomato Sauce with Fresh Burrata, Mixed toasted seeds.
Dessert
Live Well Dessert, Fresh Fruits n' Berries with Tarragon.
(Textures, Compote, Semi Frozen, Granita, Pickled, Macerated, Chocolate Surprise)
3
3 Course Set Menu
Entree
- Vanilla yoghurt batter, crispy Oyster mushroom, Miso.
- Allium Grissini, Pesto.
Starter
- Crab Salad, brown crab mayonnaise, Citrus, toasted seeds.
- Leeks and Leek Risotto.
Main Course
- Aubergine steak, herb confit cherry tomatoes, polenta fries, Chimichuri.
- Lamb Cutlets, Broccoli medley, curds and jus.
Dessert
- Confit Rhubarb and lemon curd "tart”.
-Gluten free soft Brownie bites.
4
Fork Buffet
- Brassicas salad, pickled chestnuts, glazed pears, blue cheese.
- Beetroots salad, sour dough chips, frisée and compressed cucumber.
- Red Lentils with garlic and Rosemary Roasted
Summer Squash, Red Onions, Rocket salad.
- Gnocchi G.F, rich tomato sauce, fried capers and sage.
- Mussels and salmon, tomato compote, bread crumbs.
- Roasted Chicken supreme, Leek, Kale and sweet corn cream, parsley.
- Beer Braised English Beef stew, sautéed carrots and potato Dumplings.
- Lamb Shank, pea and mint Pie, Maris Piper Mash.
- Pommes Anna, game gravy.
- Tripple cooked Cassava rustic fries. ( add grated cheese opt )
- Cheese selection. ( ex. Parmesan, Blue, Manchego , smoked Ricotta, blue Monday, Brie, Lancashire, red Leicester)
- Whipped vanilla panna cotta, seasonal fruits and crumbles.
- Candied Lemon cheesecake, glazed dried apricots.
- Oat and moss blancmange, black Berry compote.
- Vegan Dark chocolate mousse, hazelnuts, toasted coffee.
5
Canape / Finger Food Savoury
- 4 cheese or frozen Coconut crepioca
- Artichokes and pancetta tartlets.
- Spicy and crispy artichokes, mint and carrot tops pesto dip.
- Cod mousse squid ink. (Olive shaped)
- Tomato “Papa Al pomodoro”. (Tomato shaped)
- Goat cheese mousse and beetroot. (Beetroot shaped)
- Charred baby Courgettes, whipped hummus.
- Grilled or fried halloumi skewers, Chilly Jam.
- Torched and cured salmon, fennel and horse radish.
- Charred Mackerel and Peppers, Celery gel.
- Seeded sausage roll
- Chicken Coronation, Crispy skin, coriander.
- Parmesan short bread, Goat cheese mousse.
- Tangy Cheese mini bread buns.
6
Desserts
- Loganberry Bakewell tart, tarragon Creme fraiche.
- Fennel Creme Brûlée, fennel essence, dill.
- Melon and granola. (sour, pickled, compressed, brined and gel), frozen coconut.
- Chocolate, mango, passion fruit and coconut Opera.
- Polenta and Pistachio cake, white chocolate ganache and black berry.
- Confit Rhubarb and lemon curd "tart”.
- Beetroot mini merengue bites.
- Coconut and milk fudge bites.
- Dark chocolate fudge bites.
- Millionaire shortbread bites.
- Dehydrated Berries Flap Jack bites.
- Gluten free soft Brownie bites.
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