



Sample Menus
CANAPE MENU
COLD CANAPES
HOT CANAPES
Maple glazed pulled chicken with sweetcorn custard and crispy pancetta bacon
Mexican spiced slow-roasted beef, smoked salt guacamole, and sweet potato crostini
Crispy honey duck, greek feta cheese and watermelon spoons
Foie gras parfait, smoked quail breast and pickled fig on brioche toast
Tandoori spiced grilled lamb, cucumber lime pickle relish naan
Smoked salmon sushi maki with wasabi caviar and daikon radish
Mandarin glazed tuna, lime guacamole, and cucumber
Smoked sea trout, cucumber crème Fraiche, caviar and bronze fennel blini
Anchovy and black olive tapenade palmiers, oven-dried tomatoes, oregano cream, and garlic chives
Thai spiced pumpkin, creamed coconut and seaweed crackers
Brighton blue cheese, quince jelly, and celery oatcakes
·Horseradish glazed and griddled smoked tofu Yorkshire pudding with creamed and picked watercress and red onion marmalade
Split pea, aubergine, and paneer chaat marsala filled sesame seed cones with coriander yogurt
Asparagus spears wrapped in coppa di parma with a roasted sweet garlic hollandaise
Crispy fried macadamia nut crusted chicken skewers with a spiced mango salsa
Slow-cooked lamb puttanesca parcels with acidulated yoghurt dip
Classic beef burger slider with farmhouse cheddar, red onion marmalade, cherry tomato and baby gem lettuce – served in a brioche bun
Smoked haddock and spinach kedgeree croquette with curry-spiced mayonnaise
Seared scallop, apple, ginger and cauliflower compote and celery cress
Crap, brown shrimp, jalapeno pepper and Thai basil rice fritters with a sweet soy dip
Mac ‘N’ cheese fritter – Cream cheese, tiger prawn and pancetta with a spiced tomato relish
Spiced Mexican bean burger with avocado, cucumber and cherry tomato served in a mini brioche bun
Panko fried goat’s cheese and sweet chilli charred pineapple pops
Posh ‘Chips and Dips’ – Smoked sea salted chunky chip cones with a shaved truffle parsley mayonnaise dip
Jerk spiced sweet potato and plantain cake with a spring onion, cucumber and avocado salsa
DESSERT CANAPES
Lemongrass and lime leaf pannacotta with mango compote
Lemon curd posset with minted poached apples and blackberries (shot glass)
Cornish cream rice pudding with cinnamon slow-cooked dates
Mini chocolate and coffee gateaux opera
Keylime meringue glazed tarts
Banoffee and pecan crumble tarts with devon clotted cream quenelles
STREET FOOD POP UP BUFFETS
FAR EAST
Som tum - Green papaya and mango salad
Yum tang gwa – Cucumber salad
Chicken shichimi katsu curry
Hobak bokkeum – stir fried courgette
Pork char siu men – five-spice roasted pork with pak choi
Lamb kare lomen – marinated lamb with soba noodles and teriyaki dipping sauce
Yasai dotenabe – stir fried vegetables and tofu with ginger, sesame oil and miso
AMERICAS
Fried shredded beef empanadas
Mango with cilantro, coconut and chilli salad
Mexican ricotta croquette with smoky chipotle – honey salsa
Chilli and lime glazed salmon, avocado sweet potato salsa
Slow-cooked pork with Boston BBQ beans
Southern fried chicken Maryland style
Carolina andouille sausage and prawn gumbo
RAJ EMPIRE
North Indian chicken makhani
Massaman duck curry
Goan salmon and prawn curry
Keema lamb curry
Crunchy palak paneer and coconut vegetables
Red onion, orange and pomegranate salad
Naan bread and Keralan parathas
Lemon rice with cashews and peanuts
PERSIAN / LEBANESE
Tomato bulgar wheat (bulgar pilari)
Safavid style beef pastries
Ras el hanout spiced chicken with preserved lemon, walnut and pomegranate
Slow-cooked lamb, butternut squash, date and tamarind tangine with herbed giant couscous
Baked eggs with feta, harissa tomato sauce and coriander
Fattoush chickpea and flat salad
Spiced roasted cauliflower and aubergine salad with a garlic tahini yoghurt dressing
PROVENCAL
Borride fish stew with aioli – Creamy saffron fish stew of salmon, cod, prawn and mussels served with baguette croutes and garlic mayonnaise
Daube of beef – slow-cooked beef cheek with button onions, mushroom and pancetta bacon served with whipped cream potatoes
Chicken chasseur
Duck cassoulet – slow-cooked shredded duck with merguez sausage spiced bean and brioche crumb glaze
Flamiche leek and camembert tart with green leaf salad
Griddled provencale vegetables
Pomme anna
DINING MENU
SPRING / SUMMER (MARCH TO AUGUST)
STARTERS:
Heritage tomato, olive and buffalo mozzarella fine puff pastry tart, wild roquette, fava beans, aubergine caviar and aged balsamic
Green and white asparagus salad with poached hen’s egg and smoked salt hollandaise
Ricotta gnocchi with summer squash, cremini mushrooms and parmesan crisps
Prociutto di parma, thyme honey slow cooked figs, balsamic grelot onions and gorgonzola
Smoked beef carpaccio, watercress mousse, snow pea salad and parmesan crisps
Warm salad of charred baby chicken salad, piquillo pepper, marcona almonds, fennel and medjool date sauce
Terrine of corn fed chicken and foie gras with truffle dressed fine bean and affilia cress salad
Charred and smoked fillet of lamb, orzo pasta, Greek feta, asparagus and pinenut vinaigrette
Flaked white Devon crabmeat and langoustine cocktail with soft boiled quails egg and rye toast
Tea cured salmon, smoked salmon fritter, shallot puree, crème fraiche and caviar
MAINS:
Roasted striploin of angus beef with sweetcorn custard, cep mushrooms, Roquefort fritters and confit tomatoes
Mead roasted Barbary breast of duck, sweetpotato fondant, charred hispi cabbage. Dried cranberry and pistachio granola
Slow roasted breast of corn fed chicken, leek and broad bean risotto. Tarragon cress and crispy pancetta
Slow cooked rump of Cornish lamb, parmesan dauphinoise potato, minted pea puree, heritage carrots and parsley brioche crumb
Poached fillet of lemon sole, capers, piquillo peppers, broccoli rabe, Kalamata olives and preserved lemon
Pan seared fillet of sea trout, sea purslane crème fraiche, griddled new potatoes, artichokes and asparagus
Grilled provencal vegetable and buffalo mozzarella pithivier with basil oil and a roasted red pepper soubise
Chickpea pancakes, griddle lemon haloumi with a warm caponata salad and olive tapenade. Orange thyme and saffron dressing
DESSERTS:
Buttermilk pannacotta, doughnuts, fresh strawberries and strawberry daiquiri jelly
Glazed lemon tart with pomegranate raspberry compote, raspberry sorbet
Chocolate and banana strudel – vanilla bean ice cream and peanut brittle
Tropical fruit eton mess with green tea meringues, coconut cream and passionfruit marshmallow
Blackberry, apple and lemon custard trifle – pecan granola crumble and green apple sorbet
Sable of apricot, star anise mousse and apricot sorbet
AT@Home assiette - pavlova of mango and passionfruit sorbet, mini strawberry crème brulee and ginger dark chocolate tart
AUTUMN / WINTER
(SEPTEMBER TO FEBRUARY)
STARTERS:
Baked Jerusalem artichoke mousse, griddled cep mushrooms, celery, argan oil toasted hazelnuts, sherry glazed grapes and peashoots
Five spiced tofu fritters with charred aubergine, asian pear and cardamom passata
Salad of heritage carrots and mung beans with a smoked greek yoghurt dressing and crisp pitta
Smoked duck, bourdin noir puree, honey glazed fig and chicory salad
Warm quail salad, orange, charred fennel, spiced ginger bread and marjool date pure
South coast mackerel, charred cucumber, beetroot, pickled shallot and horseradish crème fraiche
Warm smoked salmon, preserved lemon puree, baby watercress, dill oil, black olive crème fraiche, toasted pine nuts and chia seed crackers
Seared sea scallops, mackerel and spinach pakora, marsala cauliflower salad, lime pickle gel and coriander yoghurt
MAINS:
Slow cooked breast of corn fed chicken with confit drumstick, tarragon pea puree and celeriac pomme anna
Cannon of salt marsh lamb, swiss chard, balsamic cipolline onions, croquette potato and rosemary reduction
Roast loin of pork, crispy smoked pancetta, apple braised pearl barley and fried sprouts
Slow roasted of fillet of beef forestiere with wilted spinach and oxtail bon bon
Cornish seabass with charred Asian cabbage, lemon parmentier potatoes in a clam and pickled shitaki mushrooms
Roast fillet of monkfish with smoked chicken celeriac gratin, baby leeks, artichokes and spinach
Smoked applewood cheddar, cauliflower and chestnut macaroni galette with heritage carrots, baby leeks, crispy fried salsify and peashoots
Indian vegetarian platter – tandoori sweetcorn custard, paneer spinach samosa, Nepalese griddled baby courgette and chickpea chaat masala
DESSERTS:
Almond and rapeseed oil cake with poire william liqueur, celery and clotted cream ice cream
Treacle tart with honeycombe, orange marmalade compote and vanilla ice cream
Minestrone of poached orchard fruit with yoghurt ice cream and cinnamon ice cream
Vanilla crème brulee with figs, blackberries and bramble jelly
Pineapple and polenta upside down cake, lemongrass mango and lychee salsa with lime sorbet
Dark chocolate ganache mousse with kirsch cherry compote, chocolate crumble and malted milk ice cream
A.T @ home assiette – pavlova of mango and passionfruit sorbet, mini strawberry crème brulee and ginger dark chocolate tart
BBQ MENU
MENU ONE - £POA
MAINS:
Beef burger with sliced plum tomatoes, dill pickles and emmental cheese
Jerk chicken with avocado tomato salsa
Toulouse sausage with caramelised onion
Spiced bean burger, griddled halloumi cheese and chipotle
Garlic and herb buttered corn cobs
Cajun spiced baked potato wedges
SALADS:
Classic greek salad
Mixed garden salad
Farfalle pasta, balsamic tomato and basil salad
DESSERTS:
Summer berry eton mess
Glazed lemon tart
Fresh fruit salad
MENU TWO - £POA
MAINS:
Lemon, marjoram and garlic marinated lamb with tzatziki yoghurt
Slow cooked Texan BBQ beef brisket
Fajita prawn kebab
Miso chicken with cabbage apple slaw
Tamarind glazed haloumi and squash skewers
Griddled provencal vegetables
Thyme baked potatoes
SALADS:
Classic Caesar salad
Tenderstem broccoli, cherry tomato, cashew, granny smith apple and cranberry salad
Coronation colesalw
DESSERTS:
Cherry bakewell tart with devon clotted cream
Strawberry and orange romanoff with minted meringue
Fresh fruit salad




