Sample Menu 2 : Hot Sit down
Choose from the following:
Canapés - on arrival
Antipasti skewers served with tapinade
Teleggio and walnut butter crostini
Sesame lacquered nuts
Tapas - all on tables
Ricotta and cumin fritters
Lettuce and lovage
Pigs in blankets
Scotch quails eggs and piccalilli mayonnaise
Kalamata coka
Assorted breads with wild garlic soft cheese and flowers
Mains
Fresh kaffir and pea ravioli
Surrounded by summer truffle and lime leaf butter sauce sitting on vapour cooked green tip asparagus and fava crush topped with pea shoots and tuile twisters
Lord of the hundreds cheddar soufflés
Wrapped in peppered pastry parchment sitting on buttery smashed baby potatoes Surrounded by watercress cream and soft lemon baked shallots deep fried parsley leaves
Chevre balantine
Sort goat’s cheese flattened and rolled between potato and celeriac colombine, wrapped in scorched sweet peppers sliced and seared, topped with roullie, sitting on saffron scented haricot vert and fennel, surrounded by sauce nicoise and cracked black olives
Halloumi kibbi
Wrapped in aubergine soles, deep fried curry leaves cinnamon onion confit served with chamoula charred peppers and Billy can pickles and salad of fenugreek and mint leaves whole radish roast butternut pumpkin splashed with pomegranate balsamic and crumbly feta
Artichoke Millie feuille
Layered with fat seared meadow mushroom creamed white bean and globe artichoke shavings surrounded by sauce barigoule micro leaf d’espice horseradish emulsion
Puddings Big style as whole pieces
Roast rhubarb and raspberry sabayon trifle
Finished with snap crackle Demerara top layered with hazelnut meringue served with crème de fromboise syrup and custard
Pistachio wafers and cardamom hot choccy dipping
Served with fresh fruits
Big almond cakes finished with baked vanilla tea peaches
Caramel clotted ice cream or burnt honey
Cassis drenched summer puddings
Crammed full of soft fruits served with elderflower posset
Pink peppercorn Pavlova
Loaded with strawberries Romanov Curacao and cognac served with Chantilly cream and frosted leaves
Various teas and coffee
Lavender truffles
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