BOWL FOOD AND SMALL PLATES 2017 Impress your guests with our innovative bowl food and small plate menus. Combining inspirational food and creative service, this is an original approach to dining for your standing events. These menus are suitable for both lunch and dinner receptions. Five items for £25.00 Additional items are at £5.50 each A MINIMUM NUMBER OF 20 PERSONS APPLIES HOT BOWLS Cocktail Cumberland sausages with wholegrain mustard mash and red wine onion gravy Red Thai chicken curry with fragrant rice and crispy shallots Church House sliders - mini hamburgers with mature cheddar and vine tomato Tiger prawns and smoked haddock saffron chowder Chargrilled fillet of tuna with Asian vegetables and dark soy Clam and mussel risotto with seared monkfish Thai fishcake with sweet chilli noodles and lime soya sauce Aubergine and basil parmigiana Tomato risotto with rocket and parmesan salad Coriander spiced aubergine and feta in filo pastry Leek and potato ballotine with pickled mushroom and leek shard
All prices are per person and exclusive of VAT For those with special dietary requirements or allergies, who may wish to know about the food or drink ingredients used, please ask to speak to a member of the events team
COLD BOWLS Beef sirloin with pickled baby vegetables and caper berries crème fraîche Smoked ham hock with Russian salad Classic chicken Caesar Pressed Gressingham duck with celeriac and plum chutney Chargrilled salmon tataki with soused daikon radish and yuzu dressing Scallop ceviche with spiced avocado purée and shaved fennel Cornish crab salad with apple and celeriac remoulade Vodka and beetroot cured seatrout with compressed cucumber and lime gel Heritage tomato, marinated mozzarella and basil shoots Grilled field mushroom salad with soused yellow courgette and roast cherry tomatoes Beetroot trio and goat's curd salad Marinated peppers with “panzanella” vine tomato fondue HOT DESSERT BOWLS Croissant bread and butter pudding with crème anglaise Warm almond and apricot tart with cardamom ice cream Rich Madagascar chocolate pot Sticky toffee pudding with butterscotch sauce and clotted cream COLD DESSERT BOWLS Rhubarb, elderflower and Prosecco jelly Green tea brûlée with kumquat marmalade Panettone trifle with citrus marinated berries Classic Eton mess with dehydrated raspberries
All prices are per person and exclusive of VAT For those with special dietary requirements or allergies, who may wish to know about the food or drink ingredients used, please ask to speak to a member of the events team