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3 COURSE DINING MENUS
CANAPES
STARTERS / MAINS / DESSERTS
VEGETARIAN & VEGAN MENUS
CANAPES
FROM THE FARM
Thai chicken boudin with a pina colada pipette(GF)
Poached and char grilled beef, horseradish on a mini potato cake(GF)
Smokey bacon & summer pea arancini balls (H&FR)
Breaded ham hock terrine with classic piccalilli & pea shoots
Moroccan braised lamb croquette, confit aubergine and mint with a harissa pipette .50p supplement
Chicken liver parfait on chicken crackling with honey sautéed enocchi mushrooms
Spiced duck pancake rolls with a spring onion salad & teriyaki dip
Crispy dingle del pork belly fingers with a brambly apple sauce (H)
Duck liver pate in a savoury cone black cherry & pea shoot salad .50p supplement
Braised minted lamb shoulder cigars with a parsnip puree(H&FR)
Miniature chicken & black truffle pie with a puff pastry lid
Braised beef brisket en-croute with a smoked potato and carrot puree
Oriental crispy spiced chicken dumplings with a fruity soy dressing (H&FR)
Bacon wrapped fries with rosemary salt & a lemon aioli (H)(GF)
Warm mini bangers & mash with red onion jam in a mini Yorkshire pudding (H)
Crispy chicken & apricot spring rolls with sweet chilli dip (H&FR)
Mango, Parma ham & mozzarella skewers
Crispy pork cheek bon bon with a roasted apple puree, nashi pear salad .50p supplement
Chargrilled steak and chips with sauce béarnaise (H) 0.50p supplement
FROM THE PASTURES
Sweet pepper and avocado salad on a jalapeno flat bread
Whipped goats cheese with sticky pink shallots parmesan shortbread and rocket cress
Char grilled aubergine roulade with garlic boursin salad
Tomato salsa with a bloody Mary foam & celery cress
Gorgonzola rye cheese cake with conference pear jam
Warm Gruyere vine tomato & thyme tart
Woodland mushroom and truffle sausage roll with a chive cream
Spiced sweet tomato tart tatan with baby basil cress
Mini Yorkshire pudding filled with a spicy veggie mince chilli con carne(GF ) CAN be made gluten free
(H) Served warm or hot
(FR) Fryer required
( not suitable in all venues/locations )
Smoked salmon mousse and caviar in a savoury éclair
Coconut cucumber and chilli prawn skewers
Smoked salmon pinwheel on pumpernickel bread with lemon and black pepper cream cheese
Beetroot horseradish and smoked mackerel crepe roulade
Smoked eel mousse with lemon asparagus spears and onion crisps
Smoked haddock fish cake with a curried aubergine ragout (H&FR)
Mini smoked fish pie with a Sussex cheddar and chive mash potato topping
Mini fish and chips with tartar sauce (H&FR)
Chilled Lobster dog Mini brioche roll filled with flaked lobster salad 1.00p supplement
Sumac spiced cod kebab with a red chilli salsa dressing (H)
Black sesame seed coated salmon with a wasabi pea puree (H) (GF)
Herby white crab with lime jelly, micro basil served on a porcelain spoon (GF)
Baked salmon with fresh mango and a teriyaki pipette (GF)
Flaked crayfish & caper salad on a sweetcorn & spring onion blini
Garlic & herb king prawn with a chorizo sausage skewer .50p supplement
Smoked seared scallops with a celeriac puree and a hazelnut and crispy onion salad 1.00p supplement
VEGANGorgonzola rye cheese cake with conference pear jam (GF)
Vegetable tagine on a sweet potato fondant with apricots.
Red pepper salsa in a picked cucumber cup and fresh coriander.
Beetroot Hummus on chili toast & tomato petal.
Smoked potato and lemon disk with Thai vegetables.
Vegetable and red kidney bean chilli on a sweet potato fondant (GF)
Beetroot hummus, pickled beetroot & coriander cress served on a spoon
Chargrilled aubergine roulade, confit red pepper, sun blush tomatoes & fresh basil leaf (GF)
Cucumber cup with a yellow pepper & jalapeno pepper salsa
FROM THE SEA
We ask that you chose no more than half your canapes to be served hot
Supplement costs are per canape
STARTERS
Smoked salmon dill roulade
pickled market vegetables, blood orange gel, lotus root crisp with micro cress
White crab and cured salmon salad
crisp flat bread, apple and fennel slaw, fresh dill and creme fraiche dressing
Flaked confit duck salad
fresh Mango, black bean, chilli, five spiced crème, candied pecans and micro coriander
Pressed and crispy ham confit fritter
lambs leaf, sweet apple purée, sour piccalilli salad
Spicy pork meat ball and sautéed squid
rocket salad and a tomato chilli gremolata dressing
Smoked cod and salmon fish cake
deconstructed tartar sauce, wild rocket salad, lemon balm and a lemon emulsion
Poached chicken and chervil terrine
Chicken crackling, sautéed woodland mushrooms,
broccoli cress and a red onion jam
Confit shoulder of lamb and mint spring roll
sautéed Asian greens, teriyaki dressing and a blood orange syrup
(S) = Supplement charge of 3.00
LET US FEED YOUR
IMAGINATION
We revel in the opportunity to help
you create the day of your dreams!
Our head chef Graham Strong
and team would be happy to discuss your
ideas and put together a bespoke menu
pride ourselves on always looking to source
and use the freshest local ingredients to
create appetising memorable food served in
a professional and friendly manner
Flaked and pressed smoked fresh salmon
Thai prawn fritter, avocado purée, lime gremolata dressing, micro coriander
Crispy mackerel fillet
roasted beets, apple salad, beetroot creme, horseradish cream fraiche
Char grilled scallops (s)
sweet potato purée, lemon emulsion, chorizo salsa and baby coriander
Crayfish fish cakes
frisée salad, Tabasco caper and herb dressing
Torched smoked salmon salad
saffron aioli, crispy capers, amaranth cress, pickled cucumber
Pan seared scallops and maple pork (s)
celeriac purée, pink lady apples, hazelnut and spring onion butter and finished with pea shoots
Confit shoulder of lamb and mint spring roll
Sautéed Asian greens, teriyaki dressing and a blood orange syrup
Silly moo cider poached chicken and tarragon rillette
smoked baby asparagus and crispy onion salad
(S) = Supplement charge of 3.00
MAINS
Duo of Sussex Ote farmed red cattle beef (S)
Sous vide beef loin, mini beef and onion pie,
Carrot purée, Hespi cabbage, purple carrots, crispy onion mash
Braised and chargrilled pork belly ( Silly Moo Sussex Cider )
cumin roasted cauliflower, mustard potato cake, heritage carrots,
charred broccoli, pork jus
Poached dukes Moore beef loin sealed in thyme beef dripping,
cauliflower cheddar horseradish potato gratin, charred carrot and leeks, beef jus
Sweet and sour duck breast
five spiced mash, sautéed greens, mini duck spring roll, sweet pepper purée
Guinea fowl duo (S)
breast of guinea fowl, crispy guinea fowl bon bon,
celeriac puree, tarragon potato rosti, smoked jus, purple carrots
Baked red mullet
smoked salmon cannelloni, roasted peppers, shaved fennel
and a sorrel cream sauce
Sous vide Dukes Moore beef loin (S)
braised slow cooked beef shin ragu, smoky sweet potato and Maris piper
dauphinois, green beans, baby carrots
Roasted thyme butter glazed chicken breast
Sautéed spinach, baby carrots, hay smoked mash potato, whisky glazed jus
Local Ote farmed slow cooked roast pork loin
prune and apricot stuffing, cauliflower and broccoli cheese, charred carrot,
baked apple Marquis potatoes
DESIGN & DELIVERY
All our menus are written and designed not
only to wow aesthetically and in taste, but
also to be delivered in the same impeccable
manner on the day right from the very first
plate to the last.
We use a range of fine china, slate & stone
washed plates to enhance our dishes
always ensuring that logistically each menu
is perfect.
Nothing is over promised & underdelivered
that’s our guarantee.
Poached & Char grilled Dukesmoor beef loin
mushroom dauphinoise, Ditchling red wine jus, glazed thyme root vegetables
red onion tart tatan
Corn fed chicken supreme
Pressed smoked bacon, potato and chicken leg confit, roasted onion purée, Savoy cabbage,
chicken skin and onion crumble, chicken and Madeira reduction, golden carrots
Baked Scottish salmon fillet
served with a sun-dried tomato and new potato crush,
creamed leeks, toasted almond parsley & rocket salad
English farmed lamb rump (Forge Farm)
classic dauphinoise, rosemary courgette & butternut squash timbale & lamb jus
Sussex Wilderness Lane honey glazed duck break
sweet potato fondant, sautéed buttery spinach, baby carrots & micro cress
Carved chicken supreme roasted in thyme and rosemary
celeriac purée, Indian spiced lentils, braised shallots, yellow heritage carrots, baby leeks and a
chicken white wine cream sauce
Cracked sea salt baked chicken breast
Red wine confit garlic purée, peas, asparagus, baby carrots, chicken jus and Parisienne potatoes
S = £4.00 supplement
VEGETARIAN STARTERS
Sticky red onion tarte tatin
rocket oil, avocado and tomato salad
Curried cauliflower posset (S)
torch cauliflower, cauliflower cous cous, curry oil and a truffle crostini
herb and caper gremolata, balsamic powder, balsamic glaze and micro baby cress salad
-
Falafel salad
confit red chilli's, sweet potato, mango, pecans, black bean salsa and fresh coriander
Brighton blue cheese parfait
roasted beetroot salad, walnut bread toast and fresh pear
Char-grilled aubergine roulade
Goat’s cheese mousse, chive and rocket salad and sweet balsamic dressing
Honey roasted parsnip soup
parsnip crisp, parsnip fondants and rustic bread
Sage and chestnut gnocchi
onion tuille, pea cress & artichoke purée
Herby wild mushroom mille-feuille tart thin
tarragon whipped cream cheese and a truffle dressed salad
Beetroot lovers
beetroot hummus, beetroot cream, beetroot crisps, pickled beetroot and picked herbs
Classic tomato and basil soup
mozzarella bon bons and a ciabatta tuille
All blue font = vegan or easily adaptable to be vegan
DIETARIES
We will at all times try and pair up your
chosen menu as closely as possible to
accommodate your guests dietary
requirements. For example replacing or
altering cook techniques to make the dish
gluten free or dairy free.
….
VEGETARIAN MAIN COURSE
Cauliflower lovers
Curried cauliflower samosa, cauliflower puree, cauliflower tempura florets,
sautéed spinach, coriander cress & cauliflower cous cous
Classic woodland mushroom stroganoff
Served with a sweet potato, coconut and chilli mash & blow touched broccoli
Pan seared feta chips
beetroot salsa, wild lettuce, butterbean potato crush & beetroot crisps
Roasted butternut squash cannelloni
Spiced tomato fondue, dressed rocket & creamed leeks
Asparagus basil and ricotta ravioli
truffle butter sauce, roasted asparagus, sautéed greens and baby carrots
Sweet potato and courgette frittata
telaggio cream sauce, sautéed spinach & tomatoes on the vine
Portabella mushroom, pepper and mozzarella stack
rocket salad, balsamic & a potato cake & a olive gremolata
Woodland mushroom risotto cake
Char-grilled courgette, baked vine tomatoes & truffle salsa Verdi
Oven baked vegetable, dates and apricot tagine
aubergines, lemon thyme infused glazed carrot, sweet potato crush, coriander oil
Beetroot and red onion tart thin
rocket salad, honey parsnips, toasted pine nuts & confit tomatoes
Chargrilled and stuffed courgettes with artichokes, cherry tomatoes and beetroot, Spanish infused braised rice
and a smoked paprika cashew nut puree
DESSERT
Chocolate and orange delice
served with a butterscotch jelly, red currents, Chantilly cream
All about raspberries
raspberry cheesecake, raspberry meringues, fresh raspberry &
tarragon jelly, raspberry coulis
English Strawberries and cream
Short bread biscuit, strawberry panna cotta, lemon balm, vanilla cream cheese
Brighton Pier (S)
mini sugared doughnuts, fluffy candy floss, chocolate sand & pebbles,
chocolate & orange cornet
St Clements tart
candied fruits, chocolate mousse, chocolate sauce and a ginger crumble
Black Forest sphere
Black cherry purée, chocolate mousse, chocolate crumble whipped vanilla cream
Chilled spiced pineapple tarte tatin
caramel rum butterscotch, spiced nut tuile, coconut sorbet
Tasting of chocolate
Gooey chocolate brownie, chocolate and orange mousse, chocolate soil,
popping candied, cocoa nib tuile
STYLE & SUBSTANCE
Our menus are written to have the perfect
blend of style and substance. Carefully
crafted by our dedicated team of chefs to
leave you satiated from the first canape to
the last spoonful of dessert.
We combine vibrant flavours and hearty
details designed to leave you full enough to
leave you full enough to enjoy those few
extra beers and free enough to shake those
hips
.
Assiette of dessert (S) please select 3
Gooey chocolate brownie with salted caramel fondue
Old English profiteroles
Miniature sour lemon meringue pies
Classic Eton mess ( Shots )
Cake pops dipped in Belgium chocolate
Mini banoffee pies
Raspberry bakewell slice with a berry cream
Classic Trifle in shot glasses
Coffee posset with a whipped vanilla cream and chocolate shavings.
(if you have a favourite dessert please do ask and we can change the assiette choices )
Jaffa cake cheesecake
Chocolate nutty base, light chocolate cream cheese, orange jelly.
Strawberry and elderflower jelly (S)
Champagne sorbet, cranberry and orange shortbread, fresh strawberries and basil
Salted caramel cheesecake
poached bananas in rum caramel, miniature banana bread, caramel tuile
Milk chocolate torte
dark chocolate and salted caramel cannelloni, burnt Italian meringue, whisky butterscotch
Lemon lovers
lemon tart, lemon curd, lemon drizzle, lemon balm raspberry meringue,
whipped Chantilly cream
S = £3.00 Supplement
3 COURSE DINING MENUS
Starting from £42.00 + vat per person
Minimum numbers 60 adults.
-
CANAPES
Starting at £2,00 per canape
Minimum 3 canapes per person.
-
Alternative options such as the below may
incur additional costs:
Dessert Stations
Bowl Food
Sharing Board Starters
-
Prices vary between venues an time of year.
For example Bank Holidays may incur
additional charges due to staff rates.
PRICE GUIDE