SHARING FEASTS

MEAT

  • Chicken marinated in Oloroso sherry and tarragon with tarragon jus (h/c)

  • Chicken marinated in thyme and garlic with salsa verde (h/c)

  • Slow roast shoulder of lamb with crushed broad beans and dill (h)

  • Lamb tagine with apricots, preserved lemons and green olives (h)

  • Pink roasted beef marinated in balsamic, rosemary and garlic with fresh creamed horseradish (h/c)

  • Porcetta (stuffed rolled shoulder of pork with sage, garlic and lemon) with braised Barlotti beans (h)

  • Slow roast Asian pork belly with red chilli, spring onion and coriander garnish (h)

  • Pulled pork shoulder with apple slaw (h)

  • Cider baked glazed ham

  • Ham hock, green bean and Jersey Royal salad with sweet mustard dressing (c)

  • Lamb kofte with minted yoghurt dip on a bed of couscous salad (h/c)


FISH

  • Roast hake with tenderstem broccoli, buerre noisette and deep fried gnocchi (h)

  • Seared tuna with mirin and soy dressing, crispy ginger and shallots and coriander shoots (h/c)

  • Dry fried prawns with a curried coconut coating (h/c)

  • Poached cod with saffron potatoes and preserved lemon and coriander relish (h)

  • Oven roast sea bream with lemon marinated fennel and soy sesame dressing (h)

  • Oven roast pollock with herby black olive and chilli sauce (h)

  • Glazed oriental salmon with coriander, chilli and spring onions (h/c)

  • Poached salmon with pea and mint puree (c)

  • Homemade fishcakes with homemade tartar sauce (h)

  • Seared tuna nicoise

VEGETARIAN

  • Cardamom roast cauliflower and potatoes with lime dressing (h/c)

  • Baked orzo with mozzarella, oregano and roasted tomatoes (h)

  • Mushroom and tarragon pithivier (h/c)

  • Portobello mushrooms with sunblush tomato pesto and Parmesan crust (h)

  • Pea, runner bean, mint and mascarpone spelt risotto (h)

  • Roasted summer squash stuffed with nutty spiced rice (h)

  • Fennel stuffed roasted red peppers (h/c)

  • Feta, cherry tomato and spinach tart (h/c)

  • Roasted red pepper and feta empanadas (h/c)

  • Red onion and goat’s cheese galette (h/c)

  • Spinach and feta filo pastries (h/c)

SALADS AND SIDES

  • A platter of lovely veggie dips served with and crudités (choose 2 dips):

    • White bean, rosemary and olive oil

    • Smoked garlic hummous

    • Crushed broad beans and mint

    • Turkish red pepper with pomegranate molasses and mint

    • Chunky guacamole with preserved lemon

  • Shaved fennel and mint salad with young goats cheese and fresh lemon vinaigrette (c)

  • Watercress, pomegranate and feta salad (c)

  • Broad bean and dill pilaf rice with cinnamon, cumin and saffron with garlic yoghurt dressing (h/c)

  • Roasted summer vegetables with gremolata (h)

  • Asparagus, roasted peppers, roasted red onion and rocket with crispy coated soft boiled eggs (h/c)

  • Avocado, quinoa and broad bean salad with radishes and purple radish cress (c)

  • Three green bean and hazelnut salad with orange dressing (h/c)

  • Heirloom tomato salad with mixed tomatoes, fresh oregano and basil in a Calabrian extra virgin oil dressing (c)

  • Cucumber, red chilli and poppy seed salad (c)

  • Baby potato salad with lemon and wholegrain dressing (h/c)

  • Ratte potato salad with shallots, capers, rocket and Dijon dressing (h/c)

  • Aromatic cous cous with roast vegetables and mixed leaves (c)

  • Chopped salad - cucumbers, peppers, spring onions, tomatoes with lemon juice, mint, parsley and olive oil

  • Green salad with soft herbs and vinaigrette

(All the above served with a selection of speciality breads)

SWEETS

  • Blackcurrant meringue tart

  • Summer pudding with pouring cream

  • Rosewater and yoghurt pannacotta with passion fruit puree

  • Gooseberry fool with homemade shortbread biscuits

  • Eton mess
    Lemon tart with vanilla mascarpone cream

  • Coconut pavlova with mango and passion fruit

  • Gooey double chocolate brownies

  • Baked New York cheesecake with summer berries

  • Rhubarb and ginger crumble with custard or cream (h)

  • Chocolate sachertorte with berries and thick cream

  • Marsala and honey baked peaches with crushed amaretti biscuits

Six dishes £29.00 per head, all additional dishes are charged at £3.00 per head.

Please note that price do not include VAT which is added at time of invoice.

(h) = dishes served hot or warm

(h/c) = dishes can be served hot or cold

Sharing Feasts (wedding)

Sharing Feasts (wedding)