Sample Menus

Each event uses seasonal and ethically sourced ingredients and we pride ourselves on the freshness and beauty of the food we produce. The products we use are fair trade whenever possible. Our meat comes from outdoor reared, grass fed animals and our fish is sustainable. Check out our pork suppliers   at www.dinglydell.com to see how passionate we are about the welfare of our meat.

Below you will find a selection of sample menus.

Prices are dependent on ingredients and bespoke menus will be designed to suit any desires or budgets so please get in touch for full menu selections.

Summer

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Canapés

Rose Kentish Kitchen

Cold

 

Meat

Cured pork loin & fennel marmalade crostini

Prosciutto melon

yellow nectarine, mozzarella and Parma ham skewers with rosemary oil

Carpaccio of beef crostini, parmesan cream & wild rocket

Hoisin duck pancakes

Chicken, thyme and Parma ham skewers

Smoked chicken & mango salad filo cups with sweet chilli & coriander

Fish

Smoked salmon & dill cream croustades

Char-grilled king prawns in lime and sweet chilli sauce

Smoked mackerel pate with beetroot and orange on seedy crackers

Crayfish tail, prawn, sweet chilli & avocado filo cups

Sushi: Tuna & cucumber maki / salmon nori with soy dip

Crab & cucumber on sourdough with granny smith & a cucumber & lemon verbena gel

Salmon gravlax with beetroot cream on pumpernickel  

Bloody Mary prawn cocktail in little gem

Vegetarian

Chilled lovage soup

French tomato tarts

Parmesan & poppy seed shortbread with goat’s cheese & beetroot confetti

Classic tomato bruschetta

Tortilla bites with smoked red pepper

Gazpacho soup shots

Sun-dried tomato, mozzarella & olive tapenade crostini with basil

Goat’s cheese cake with red onion jam

Hot

Meat

Pork belly bites with apple butter

Saltimbocca

Cocktail sausages with honey & mustard served in a loaf with ketchup and mustard dips

Miniature cheese burgers with tomato relish

Miniature lamb burgers in brioche buns with fresh mint & feta yogurt

Crispy chicken with mustard mayo

Chorizo & red wine Arancini (risotto balls)

Thai pork balls with spicy, sweet & sour dipping sauce

Fish

Filo salmon parcels with creme fraiche & lumpish roe caviar 

English channel fish cakes with chilli aioli

Smoked haddock tartlets

Monk-fish with a chorizo crust on bamboo skewers

Scallops with pea purée & pancetta crisps

Seared sesame tuna on potato rosti with chilli and honeyed soy

Vegetarian

Aubergine & feta croquettes with tarragon aioli

Minted pea tartlets

Melanzana Parmigiana on rosemary focaccia

Courgette fritters with chilli jam & coriander cress

Cheddar beignets with grape jelly

Summer vegetable & lovage arancini with tomato & flowers

Little stuffed potatoes with quick’s cheddar & sunshine coleslaw

 

Banquet Dining

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To start (3 items)

All starters come with artisan dinner roll selection

Cured British SaltPig curing company meat selection with home-made pickles

Figs, yellow nectarine, parma ham, aged balsamic, wild rocket & pine nut salad

Home-cured beetroot & gin gravlax with granny smith, fennel & dill salad

Buffalo mozzarella with broad-bean, pea, wild rocket & mint salad

Baked ricotta with fresh oregano, extra virgin oil

Heritage beetroots, creamed goats curd, walnuts & toasted buckwheat

Potted shrimp with sourdough toast

Main

Slow roast Pork belly with ground fennel, Caramelized onion & braised fennel

Lemon and thyme infused chicken baked with fresh herbs, served with a sauce messine

Slow cooked lamb tagine

Neck of lamb slow cooked in a rich red wine, anchovy & rosemary sauce

Cod wrapped in Parma ham in rich tomato sauce with puy lentils, fennel, baby leaf spinach & basil

Wild mushroom & cheese fritters with ratatouille v

Aubergine parmigiana v

Leek, courgette & Quicks cheddar pie v

Side dishes (Select 3)

salad

Maddocks Farm Organics wild leaf salad, lemon vinaigrette, flowers

Green beans & sugar snap peas, tarragon, orange

Swiss chard with Puy lentils and fresh herbs

Baked porcini and potatoes with fresh rosemary & garlic

Dauphinoise potatoes

Lentil salad with fresh herbs, spring onions, sundried cherry tomatoes & fresh ground cumin

Rainbow coleslaw with mustard dressing (VO/GF)

New potato salad with fresh dill, capers & a mustard & yoghurt dressing

Beetroot & carrot remoulade with aged balsamic, sesame & nigella

Heritage tomato salad with basil vinaigrette

Jewelled couscous, chickpeas, spiced sunflower seeds with dill, mint & coriander

Yellow & green charred courgette & vegetable tabbouleh with garlic, mint, sumac & lemon vinaigrette & crumbled feta

Green beans, sugar snap peas, orange, tarragon & toasted almonds

 

Trio of Desserts

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Salted caramel and chocolate brownies

Tiramisu in chocolate cups

Raspberry, white chocolate & almond cakes

Lemon tart with fresh raspberry & coulis

Mini cardamom pavlovas with fresh fruits and lemon cream

Peach frangipani tartlets with Chantilly cream

Gateaux paris brest – choux pastry with toasted almonds & nougatine cream

Apricots & pistachio tarts

Lemon possets in espresso cups

Eaton mess

 

Plated

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Starters

Served with artisan dinner rolls

Golden, candy & red beets with glazed onions, goats curd & Parmesan crisp v

Home cured gin & beetroot gravlax, basil mayo & pink grape fruit.

Soused mackerel, confit fennel puree, pink onions, fennel salad, sourdough toast

Salad ‘De Taller’ stack with tuna tartar, diced heritage tomato & white onion with fresh herbs

Parmesan and wild garlic tart with lemon, chicory and pea sprouts v

‘SaltPig’ cured tenderloin, heritage carrot remoulade, crispy quail egg & apple  

Main Courses

Lemon & thyme roast chicken with creamy mushroom sauce, wilted spinach & herby new potatoes

Smoked haddock with wholegrain mustard, red wine vinegar and cream reduction, crushed buttery potatoes & samphire.

Guinea fowl with cognac, bacon, braised leeks & rosemary roast potatoes

Confit duck leg with membrillo, Sweet potato & coriander puree, baby vegetables & a rich red wine sauce

Cannon of lamb with rich redcurrant & port jus, tender stem broccoli & roast garlic mash

Ox cheeks glazed in honey & mustard , potato fondant, sprouting broccoli, porcini mushroom croquette & a beef jus 

Slow cooked pigs cheeks, potato dauphinoise, crispy ham hock, rainbow chard, carrot and caraway puree & a porky jus (£2 sup)

Marinated roast aubergine & mozzarella stack with basil polenta & rich tomato sauce v

Cornish yarg, beets & lovage croquettes, smoked tomato sauce, deep-fried capers & wild rocket v

Leek & Quicks cheddar pie with ratatouille

Sweet potato & spiced chickpea cakes with tomato reduction & griddled marinated courgettes & aubergine

Desserts

Brulee lemon tart with raspberry coulis & crème fraiche

Chocolate & almond tort with vanilla cream & Summer fruits 

Summer pudding with vanilla cream

Pavlova with lemon cream & berries

Bowl food

Bowl-Food-Reception-Menu

Meat

Cider & fennel braised pig cheeks, creamy sage & apple mash, porky jus & fennel cress

Orange & rosemary roast shoulder of lamb, tabbouleh with pomegranate, preserved lemon & pistachios served with cumin yoghurt 

Chicken tagina, saffron rice & herb salsa

Roast belly of pork, dill butter beans crispy crackling, fennel cress

Skirt steak & triple cooked chips with Bearnaise sauce

Fish

Teriyaki & sesame baked salmon, wild tricolore rice, cranberries & toasted cashews (cold) 

Herb baked cod, sun-dried tomato risotto & basil cress

Inzimino Toscano – Calamari & chard lightly stewed with garlic, tomato & white wine served with fresh bread. (Pictured – hands holding bowl)

Smoked haddock fillets, crushed parsley potatoes, red wine vinegar, mustard, red onion & cream reduction, samphire

Cod wrapped in panchetta, puy lentils, parsley, rich tomato & white wine sauce

Hot smoked salmon, baby potatoes, fresh herbs, cucumber ribbons & yoghurt dressing (Cold)

 

Vegetarian

Risotto of fresh herbs, broad beans, courgettes, lemon, rocket & shaved Parmesan 

Burratta, shaved fennel, wild rocket & orange salad with toasted hazelnuts (Cold)

Baked aubergine, basil polenta, tomato & mozzarella stack, rich tomato sauce & deep fired rocket

Candi beets, wild rocket, goats curd, pickled walnuts (Cold) 

Thai green vegetable curry, jasmine rice 

Cheddar croquettes, Ratatouille, wild rocket

Provencal vegetable & cannellini bean stew, summer greens, saffron rice

 

Buffet

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Mains

Meat

Saffron baked Chicken with, hazelnuts, rosewater, honey & spring onions

Traditional glazed roast ham with Cumberland sauce

Beef fillet carpaccio, pickled candy beets, horseradish cream, wild rocket, rosemary oil, shaved parmesan (£3 sup)

Lemon & thyme roast chicken with sauce messine (H or C)

Sumac chicken brochettes with red onion, flamed pepper & cumin yoghurt (H)

Slow roasted shoulder of honeyed lamb with garlic, fresh tomato & oregano (H)

Chicken, chorizo & fennel stew (H)

Meat platter, typically: Cured British SaltPig curing company rolled bell, loin of pork & salami with home-made pickles, traditional pork pies & hunters pie, garnished with cherry tomatoes & fresh herbs 

 

Fish

Poached salmon, cucumber ribbons, lemon cream & dill

Sea bass with sauce vierge & samphire

Smoked haddock tart with watercress

Smoked salmon, walnut, celery & wild rocket salad with caper, pink onion, date & lemon dressing & fresh parsley & dill

Baked cod in rich tomato & pimento sauce with fresh oregano, capers & fennel

 

Vegetarian

Beef tomato & caramelised onion tart with rosemary & aged balsamic

Slow roast tomato & ricotta tart

Spinach & feta parcels

Roasted aubergines with rich tomato sauce, crumbled feta & fresh herbs. 

Griddled halloumi, charred red pepper & aubergine, slow roast tomato, wild rocket, cumin yoghurt

Beetroot & goats cheese tart

Roasted vegetable tortilla with smokey red pepper sauce

Salads

Bulgar salad with fresh herbs, preserved lemons, pistachios & pomegranate. 

Creamy potato salad, gherkins, capers & fresh herbs 

Summer antipasti salad with charred artichokes, sundried tomatoes, balsamic mushrooms, olives, Bocconcini, & wild rocket 

Green Beans, Sugar-snap Peas, roasted cherry tomatoes & griddled haloumi 

French lentil salad with crumbled goats cheese, roasted beetroot & red onion marmalade

Griddled courgettes, cannellini beans with sumac, lemon, fresh mint & yoghurt dressing

Herby couscous with roasted Mediterranean vegetables, crumbled feta toasted nuts and seeds.

 Roasted sweet potatoes with coriander, cumin yoghurt, spring onions & pomegranate

Chickpea and roast carrot salad with tahini dressing & fresh coriander

Mixed Garden Salad with Radishes & edible flowers 

Beetroot & carrot remoulade with aged balsamic, sesame & nigella

Heritage tomato salad with basil vinaigrette 

Broccoli florets, green beans & asparagus tips  with hot lemon, mustard seed & chilli dressing 

Baby gem lettuce with feta, dates, toasted hazelnuts & a lemon dressing

  

Desserts

(Served as canapés or large sharing dishes)

Orange & almond cakes with pistachio & crème fraiche

Tiramisu in chocolate cups 

Gooseberry fool with rose petal shortbread 

Cardamom pavlovas with fresh fruits and lemon cream

Chocolate brownie bites with English cherries 

Eaton mess, with coulis & edible flowers

Chocolate roulade with fresh fruits & Chantilly cream

Drunken Peaches & yellow nectarines with amaretto, amoretti and fresh rosemary.

Gateaux Paris Brest – Delicious choux pastry ring filled with creamy French nougatine