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Sloe and Wild Event Catering
sample menus

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Starters

Cauliflower pastilla, date and tamarind chutney, yoghurt, orange & cinnamon.

Shaved fennel & pear carpaccio, 3 yr old gouda & wild hedge garlic seeds.

South downs game, apricot & chicken liver terrine , apple chutney & brioche.

Crevettes, smoked rapeseed oil, celeriac remoulade.

Indian salad, chick peas, potato, peanuts, coriander relish, date, tamarind, yoghurt, chat masala.

Springs Smoked salmon tartare, Lithuanian dark rye bread, crème fraiche & fried capers.

Potted prawns, wholemeal caraway bread, pickled cucumber, gherkins.

Hot smoked mackerel, beetroot, apple & horseradish salad.

Morrocan puff pastry sardine tartlette, green olive & preserved lemon.

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Vegetarian

Black bean chilli, cornbread, lime , slaw, sour cream, chocolate.

Seasonal vegetable and heritage squash tagine, cous cous, harrira, mint & olives.

Cauliflower steak, portabello mushroom, barley miso butter, cornmeal.

Pearl barley and lentil mousaka, goats cheese, green bean, red cabbage and feta salad.

Potato gnocchi, crushed minted peas, red chilli, mint & ricotta.

Buckwheat polenta, butternut squash & preserved lemon.

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Buffets

Salmon skewers, lemon crème fraiche.

Carpaccio of organic medium rare roast beef, parmesan, truffle oil.

Potato and pea tortilla , guindillas.

Puy lentil, freeka, quinoa, & spinach salad, curry cream dressing.

Lancashire cheese cauliflower cake, crème fraiche & poppy seeds.

Salad of ‘good things’: Beans, pulses & pumpkin seeds, pomegranate, fresh herbs.

Pickled Swedish mackerel, dark caraway rye, sweet mustard dressing.

Sloe cured salmon, crème fraiche, beetroot & horseradish relish.

Crudities of seasonal local vegetables, wild greens & whipped salted butter, vinaigrette & country breads.

 

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Buffet Puddings

Crème catalana, seasonal berries and saffron candy floss.

Chocolate bourbon marquise, nougat, whipped cream & cherry compote.

Chocolate, pear & hazelnut pavalova.

Cardamom & rosewater rice pudding, salted peanut, golden raisens.

Indian style cheesecake, strawberry compote, shortcake crumb.

Black forest gateaux trifle, pedro ximanez.

 

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Mains

South downs venison haunch, boston baked bean empanada, greens, game gravy.

Free range chicken breast, gratin Dauphinoise , seasonal and wild greens.

Slow roast Hampshire lamb shoulder, aubergine,

whipped goats cheese cream, tomato confit & new potatoes.

Fillet steak Rossini, potato puree, foi gras , cepe gravy, greens, truffle oil.

Confit duck leg, smokey garlic mash, greens & orange sauce.

Pork loin, potato & celeriac puree, broad beans, parsnip crisp & Dijon veloute.

Fillet of wild sea trout, fennel & lemon salad, roast cherry tomatoes saffron and garlic mayonnaise.

Sea bass fillet, Turkish white bean salad, minted yoghurt & pomegranate.

Gigha halibut, new potatoes, sea greens, purslane, caper & lemon sauce.

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Desserts

Bourbon, dark chocolate & pecan pudding, Mascarpone whipped cream & chocolate brittle.

Buttermilk & Vannilla pudding, Medjool date molasses, orange and mint salad.

Chilled Egyptian rice pudding, salted Almonds, cardamom, rose water & golden raisens.

Lemon posset, blueberry compote, lavender shortcake.

Yoghurt cheesecake, summer berries, raspberry sauce, spiced biscuit.

Pear chocolate & hazelnut pavalova, spun sugar caramel & coco nibs.

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