Winter

Canapes/snacks

Fondant red and golden beets, goat cheese, orange

Brie ,thyme and garlic tartines

Crab thermidor, fresh apple, baguette

Swordfish, jerusalem artichoke, lemon salt

Lamb scrumpets, redcurrant, mint sauce

Maple smoked pigeon breast, pickled red cabbage 

Bowls/small plates

Rigatoni, kale pesto, roasted squash, coolea shavings

Sea bass fillet, blackened leeks, scallop roe butter sauce

Ginger and anise pork belly, caramelized baby fennel, bonito, orange

Stout braised beef brisket, colcannon, baked kale crisps

Dinner

Fennel and apple soup, blue cheese fritter, chive oil

Lamb belly with cumin and coriander, salt baked celeriac, celery leaves, raisin chutney

Venison loin, beetroot and potato gratin, braised chard, sloe berry sauce

Pan fried atlantic char, courgette and carrot ribbons, apple and chilli jelly

Seared Bramley apples, burnt butter, salted caramel fudge, crème fraiche

Buffet

Eggs in Purgatory (baked in a richly spiced tomato and butter bean stew)

Braised duck legs, freekah, caramelized turnips

Slow roasted chicken thighs, preserved lemon, green olives, rosemary

Braised ox cheek with a mustard and honey glaze, horseradish mash, buttered savoy cabbage

Feast

Braised short rib of beef pie

 

Served with

 

Beef and ale gravy

Bowls of mashed potato

Buttered savoy cabbage, honey roast carrots, celeriac and swede

Bramley apple, blackberry and cinnamon crumble with jugs of vanilla custard and pouring cream

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BUBBLE AND SQUEAK FOOD