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Food For Thought

SAMPLE MENU

Choose from our seasonal menus or let us help you build a bespoke menu for your event.  Below is a taste of the style of food we cook.  Please contact us for more detailed menus, including vegetarian and vegan menus, as well as sharing platters.

SAMPLE MENU - CANAPES 

 

Watermelon bites, pistachio and feta, hazelnut dukka (v) 

 

Monkfish tail fishfingers with a mint and pea puree

 

Mini bean burgers with avocado puree and a shot local ale (vegan)

 

Mushroom, hoisin and spring onion gyoza (vegan)

 

Goat’s cheese, pesto, fig and honey croutes (v)

 

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

Scotch quails eggs with paprika aioli

 

Scallops wrapped in pancetta with hollandaise

Halloumi fries with pomegranate and a sumac and mint yoghurt (v)

Fillet steak bites with mustard mayonnaise and straw fries

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

SAMPLE MENU - PLATED MAIN COURSES

Slow cooked beef cheeks with warm potato salad with herbs, petit pois and Parmesan, roasted red peppers and tomatoes with cumin-toasted nuts, griddled tenderstem broccoli

 

Fillet of venison, rosemary and Port sauce, parsnip puree, parsnip crisps, roasted romanesco and heritage carrots, juniper salt

 

Guinea fowl with pangrattato, harissa roasted fennel, plum tomatoes, chickpeas, coriander and a preserved lemon dressing, warm salad of peas, mangetout and beans with a white balsamic and mint dressing, confit garlic roasted potatoes

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

SAMPLE MENU - STARTERS

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

Grilled fig and goats curd salad with maple and sherry dressing, rocket, chilli, candied walnuts (v)

Ginger chicken salad, avocado, spring onion, pickled heritage carrots with a soy and garlic dressing

Onion and cauliflower pakora, mango and lime salsa, mint and coconut yoghurt, chilli and garlic oil (vegan)

Griddled, pureed and pickled pear, prosciutto, Gruyere, toasted hazelnuts, rocket and balsamic salad 

SAMPLE MENU - PUDDINGS

Rhubarb and custard doughnut, ginger crumb, roasted rhubarb and syrup

 

Vanilla and olive oil mousse, fresh strawberries, hazelnut shortbread, strawberry coulis

 

Pistachio filo cigar, stewed seasonal fruits, mini Lebanese panna cotta and ginger ice cream

 

Raspberry and vanilla crème brulee cheesecake, ginger biscuit crumb, raspberry coulis and white chocolate macaron

Sloe gin poached pear, cinnamon ice cream, shortbread and crème fraiche

 

Plum tarte tatin, cardamon ice cream, amaretti crumb, plum liqueur sauce

info@theartichokekitchen.com

07891577905 | 07875700676

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