Menu Ideas
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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
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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)
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Tofu Asian Marinated, Compressed and Grilled. Warm Watercress emulsion, Spring Casserole.
(Courgettes, Mushroom, Onions, Garlic)
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Beetroot Hummus, Burnt Peas and Sand Carrots with its own Pesto, Feta Cheese or grilled Paneer, Sumac.
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Wagyu Rib-Eye, Caramelized Vines and Cherry Tomato Sauce with Fresh Burrata, Mixed toasted seeds.
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Dessert
Live Well Dessert, Fresh Fruits n' Berries with Tarragon.
(Textures, Compote, Semi Frozen, Granita, Pickled, Macerated, Chocolate Surprise)
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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.
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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
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- 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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