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
