Sample Menus

DESSERT CANAPES

Lemongrass and lime leaf pannacotta with mango compote

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Lemon curd posset with minted poached apples and blackberries (shot glass)

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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

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Yum tang gwa – Cucumber salad

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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:

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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

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                                         MAINS:

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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

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                                    DESSERTS:

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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:

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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

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                                           MAINS:

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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

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                                      DESSERTS:

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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