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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

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