info@theartichokekitchen.com

Tel: 07891 577905

PLEASE NOTE THIS IS A SAMPLE MENU 

WE ARE ALWAYS COOKING UP A STORM IN OUR WEST SUSSEX KITCHEN, SO PLEASE GET IN TOUCH FOR OUR LATEST IDEAS

WE HAVE A WIDE RANGE OF VEGETARIAN OPTIONS, GET IN TOUCH FOR MORE INFORMATION

Canapes

Monkfish tail fishfingers with pea puree and pea shoots

Mini Yorkshire puddings with rare roast beef, horseradish cream and beetroot

Mini beef burgers, toasted brioche bun, melted cheddar and avocado puree

Fillet steak bites with mustard mayonnaise and straw fries

Crispy lamb bon bons with a wild garlic pesto

Scotch quails eggs with paprika aioli

Scallops wrapped in pancetta with hollandaise

Duck gyoza with coriander, spring onion and chilli with a ponzu dipping sauce

Mushroom, hoisin and spring onion gyoza (v)

Cheese sable with aioli and sun-dried tomato (v)

Quinoa sushi filled with avocado, mango, cucumber, spring onions and coriander with a sweet chilli dipping sauce (v)

Seared tuna steaks with a sesame crust, mango and coriander salsa

Tuna tartare, sesame and lime dressing, spring onion and avocado puree

Feasts

STARTERS

Crab salad with shaved fennel, apple, cucumber and herbs, avocado puree

 Gin and beetroot cured salmon with pickled red onion, arjard (cucumber salad) and fennel, brown treacle bread  

 Tuna tartare with sesame, ginger, chilli and spring onions, avocado puree and lime

 Seared tuna steaks with a sesame crust, mango and coriander salsa

 Turkish salad of tomatoes, red pepper, cucumber, pomegranate and red onion served with a dill yoghurt and crispy flatbread (v)

Harissa roasted tomatoes and red pepper, labneh, crispy chickpeas and buckwheat, cumin toasted pine nuts, coriander (v)

 Cucumber, nori and avocado Japanese salad with tempura vegetables (v)

MAINS

Crispy lamb with labneh, mint, red onion and pomegranate, aubergine and tomato bulgur wheat, lemon and herb courgette ribbons  

Braised pork shoulder with ginger and star anise, shallot crisps, thyme-baked mushrooms with borlotti beans, charred green beans 

Beef cheeks in red wine, tomato, fennel and chickpea roasted in harissa with a preserved lemon dressing, tenderstem broccoli

Spatchcock Persian-spiced chicken, buttermilk and garlic yoghurt, confit garlic roasted potatoes and harissa green beans

Lemon, turmeric and black pepper salmon, Moroccan sweet potato salad, seasonal green vegetables with a balsamic dressing

Chargrilled trout with red pepper and hazelnut salsa, bureau noisette, warm potato salad with asparagus and herby butter, seasonal vegetables

PUDDINGS

Chocalate and salted Dulce de Leche tart, salted caramel ice cream, praline crumb & creme fraiche

Vanilla and olive oil mousse, English strawberries, hazelnut biscuits

Rosemary lemon posset, thyme shortbread and blueberry coulis

Cappuccino semi-freddo with amaretti soaked in booze & almond praline

Rhubarb and custard doughnut, roasted rhubarb in syrup, ginger crumb, honey tuille

Pistachio filo cigar, stewed seasonal fruits, Lebanese panacotta, ginger ice cream