Spring

Canapes/snacks

Koosa Ma Laban (courgette, mint, yogurt), pitta shards

Polenta fried scallion, melted dolcelatte

Sweet and sour acorn squash, soy cured egg yolk, pickled mustard greens

Sea bass and bitter melon tartar, chapatti

Oak smoked mackerel, forced rhubarb, buckwheat griddle cake

Honey and tumeric lamb, pistachio and sesame dukkah

Mini steak and chips, mustard herb crumb

Pomegranate glazed chicken, zhoug relish

Bowls/small plates

Nettle, sorrel and lemon ravioli, chilli and chive oil

Tiger prawns, feta crumb, cherry toms, smoked garlic

Cardamom, cumin and oregano fried chicken, spicy red pepper mole

Flank steak, chimichurri, lemon roast potatoes

Dinner

Griddled English asparagus spears, burnt butter, flowerpot brioche

Seared lamb cannon, shredded leg, heritage carrot terrine, mint and burnett relish

Blood orange meringue pie, spiced rum jersey cream

Buffet

Butternut squash and goats cheese risotto cakes, deep fried sage

Sea bream, monks beard, chive oil, tarama mayo 

Peppered skirt steak, chimmichirri, kohlrabi and carrot slaw​

Gooseberry fool, cinnamon shortbread, frosted almonds and rose petals    

Feast

Griddled fillets of Cornish mackerel, caramelized lemon and rosemary

Served with

English asparagus, pecorino, black garlic

Minted Jersey royal potatoes

Fennel, celeriac and radish slaw

Rhubarb fool, hazelnut biscotti

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BUBBLE AND SQUEAK FOOD