Events Catering by Field & Fork Dinner menu x4 - Seasonal

January, February, March

Meat starters

• Chicken and Roquefort soufflé, winter leaf salad
• Foie gras and leek terrine, truffle dressing
• Smoked duck and orange salad, crispy duck pastilla
• Quail, Puy lentil and hazelnut terrine, spiced fig chutney
• Feuillte of sweet breads, morel mushroom cream
• Smoked stuffed pork belly, caramelised apple salad, warm sage dressing
• Fish starters
• Spiced crab cakes, onion rings, citrus mayonnaise
• Seafood sausage, fondue of leeks
• Quenelle of pike mousse, crayfish sauce and mushrooms
• Fish soup with saffron garlic aioli, croutons and gruyere
• Tartar of tuna, poached quails egg, raw vegetable salad
• Smoked haddock and parsley soup, soft poached egg
• Lobster soufflé (£5.00 supplement)
• Smoked fish and potato terrine, rocket salad
• Daube of squid
• Scallops with thyme and lemon butter

Vegetarian dishes as main courses or starters

• Leek and tarragon terrine, truffle dressing
• Celeriac and vegetable "sausage", creamed sweet potatoes
• Aubergine, ricotta and potato Charlotte, parsley and garlic sauce
• Warm goats cheese brioche, vegetables a la Greque
• Ravioli of spinach and Roquefort, walnut glaze

Meat main courses

• Baby chicken in red wine with smoked bacon, mushrooms and baby onions Tournedos of veal, sage and Parmesan glaze, tomato fondue
• Pot au feu of duck
• Daube of beef, garlic mashed potato, glazed carrots
• Braised shoulder of lamb, apricot couscous, spiced sauce
• Stuffed rack of free-range pork, parsley potatoes, mustard sauce
• Pot roasted guinea fowl, beer and mushrooms
• Confit of pork belly, beetroot and apple galette, goats, cheese and garlic glaze
• Braised pig cheeks, potatoes mousseline, apple and sage pastille

Fish main courses

• Roast lobster, crispy maple glazed Pancetta, red wine sauce
• Baked fillet of cod, Savoy cabbage, mussel and cider sauce
• Ballotine of salmon and shrimp, fresh pasta, saffron herb sauce
• Blanquette of monkfish, little vegetables
• Red mullet, saffron risotto, stuffed tomatoes
• Marmite of the sea
• Grilled sea bass, potato and celeriac ragout, lentils and chives
• Shellfish Cassoulet

Desserts

• Mint chocolate and orange pave, gold leaf and praline
• Taster plate of 3 small desserts
• Pear and almond strudel, chocolate sauce
• Iced Vanilla soufflé, banana rum ice cream
• Apple and cinnamon charlotte
• Chocolate and pecan brownie
• Apricot and ginger mousse
• Lemon tart
• Double chocolate truffle cake

April, May, June

Meat starters

• Duck and pistachio terrine, pepper brioche, pear chutney
• Artichoke Luculus, truffle sauce
• Smoked ham and asparagus mousse, red pepper salsa
• Chicken, leek and goats cheese dartois, walnut sauce

Fish starters

• Organic salmon and sorrel ballotine, mustard seed dressing
• Smoked salmon and asparagus timbale, horse radish crème fraiche
• Artichoke homardine
• Buck wheat blini with poached free range egg and caviar
• Cappuccino of red mullet, ratatouille and red mullet tartine
• Oeuf froid, Russian style
• Ravioli of skate, capers and lemon
• Lobster, mango and courgette salad, Japanese herbs
• Grilled mackerel, artichokes barigoule
• Grilled scallop and pepper tart, green peppercorn sauce

Vegetarian dishes for starters or main courses

• Gratin of asparagus and morels, Parmesan and herbs
• Grilled fresh Crotin cheese, spicy peach chutney
• Smoked cheese, spinach and artichoke torte
• Asparagus and truffle salad, shaved Pecorino cheese
• Wild mushroom puff pastry, tarragon sauce
• Artichoke and Roquefort tartlet
• Croustillant of wild mushrooms and vegetable brandade

Meat main courses

• Navarin of lamb, spring vegetables
• Fillet of beef, cepe flan, Anna potatoes
• Suckling pig, apple sauce, potato wedges
• Fricassee of guinea fowl, asparagus and morels, fresh linguini
• Stuffed free range chicken supreme, bubble and squeak
• Saddle of lamb, stuffed baby vegetables, mint jus
• Roast maize fed pigeon, sweet corn, spring onion pancake, ragout of vegetables

Fish main courses

• Roast halibut, confit of fennel, rosti potatoes
• Bouillabaisse
• Poached smoked haddock, crushed potatoes, cheddar and beer sauce
• Baked cod, clams artichoke and chorizo
• Poached fillet of turbot, glazed baby vegetables, truffled potatoes
• Tea steamed salmon, Chinese greens, lemon foam
• Marinated salmon, artichokes barigoule, antiboise sauce

Desserts

• Caramelise ginger rice pudding with rhubarb
• Dark chocolate, caramel and meringue terrine
• Lemon dessert three ways
• Pear, almond and pistachio tart
• Pine apple and ginger roulade, chocolate sorbet
• Banana and white chocolate tart, rum raisin ice cream

July, August, September

Meat starters

• Ravioli of quail and almonds, raisin sauce
• Cumin and garlic marinated lamb fillet salad, potato and mint pancake
• Smoked chicken pastilla, spicy banana chutney
• Stuffed artichoke heart with truffle and foiegras
• Terrine of guinea fowl, marinated vegetables and herbs, mesclum salad
• Grilled confit of rabbit, mustard greens, grilled scallops, mustard sauce
• Assiette of Duck, 3 ways

Fish starters

• Watercress, citrus and lobster salad
• Chilled, spiced tomato soup with scallops
• Grilled salmon with Welsh rarebit glaze, tomato and basil salad
• Stuffed globe artichoke with lobster and caviar
• Stuffed globe artichoke with salmon and crayfish
• Crab and avocado timbale
• Terrine of smoked haddock and leeks, curried potato salad
• Ravioli of crab, tomato fondue, curried mussel sauce
• Crispy soft shelled crabs, avocado and tomato
• Peat smoked salmon and asparagus timbale, herb mayonnaise
• Stuffed tomato with ratatouille and langoustines, basil gratin
• Tartar of tuna, Asian herbs, citrus dressing
• Confit of wild salmon Bourguignon

Vegetarian dishes as starters or main courses

• Pressed tomato and olive terrine
• Vegetable brioche, warm poached egg and asparagus
• Cauliflower and truffle gratin
• Truffle and asparagus custards, puff and Parmesan sticks
• Goats, cheese Florentine
• Tomato, yellow pepper and basil tart, olive dressing

Meat main courses

• Pot au feu of pork with peppered pea's pudding
• Salmis of guinea fowl with olives
• Fillet of beef with three pepper corn crust, tortellini of foie gras
• Braised free range chicken with lemon and paprika
• Tournedos of chicken, barley risotto, jus de poule
• Rib of beef, sweet potato and truffle dauphinois
• Rump of lamb, Pont neuf potatoes, sauce choron
• Fricassee of Poussin with crayfish, asparagus and mushrooms
• Rump tip of beef, fresh horse radish risotto
• Breast of duck, pancetta rosti, glazed vegetables, chutney, bread sauce and jus

Fish main courses

• Poached fillet of brill, lobster lasagne, orange broth
• Roast monk fish, fondant potatoes, red wine sauce
• Roast stuffed sea bass with fennel
• Steamed fillet of sea trout, lemon tagliatelli
• Roasted whole lobster, baby vegetables, queenie scallop and lemon grass dressing
• Panfried mullet, peas" a la Francaise"
• Tourte of salmon and artichokes, tomato sauce

Desserts

• Panna cotta with poached rhubarb and strawberries, almond and brown sugar sacristan
• Lemon syllabub with rum babas
• Poached peach, vanilla and almond yoghurt
• Cinnamon French toast with raspberries and ricotta
• Coffee sabayon, orange and chocolate tuille
• Roast peach with pistachio and caramel
• Mille feuille of apricot
• Raspberry macaroon, lime bavarois
• Grand Marnier savarin, orange and clove salad,
• Raspberry and chocolate tart
• Summer pudding, clotted cream

October, November, December

Meat starters

• Boudin blanc with truffles and parsnip puree
• Lyonnaise sausage with warm potato and morel mushroom salad
• Wild mushroom, smoked bacon and poached egg tart, red wine sauce
• Mousseline of pheasant with girolle mushrooms
• Spice bread coated foie gras, port sauce
• Smoked duck and aubergine salad, crispy vegetables, sweet soy dressing
• Terrine "a la Reine", baby leek salad, tarragon cream
• Gratin of chicory and smoked ham
• Hot foie gras, caramelised quince
• Pastilla of guinea fowl, ratatouille salad
• Compote of rabbit with mustard and peppers
• Ravioli of lamb, cumin broth

Fish starters

• Scallops baked in their shell with ginger and coriander
• Smoked salmon and langoustine gateau
• Pumpkin and sage soup, grilled smoked salmon
• Spiced beetroot and lemon soup with crab salad
• Smoked herring, potato and apple terrine, horseradish sauce
• Ballotine of goat's cheese and lobster, mint vinaigrette
• Cervelas of fish, pea puree cray fish sauce
• Sweet corn soup with oysters
• Oysters in their half shell with caviar and champagne
• Flan of crab, tomato and coriander sauce
• Peppered tuna, spicy cucumber salad, aubergine vinaigrette

Vegetarian dishes as starters or main courses

• Mushroom and Swiss cheese soufflé
• Vegetable fougasse
• Goats cheese croquettes, wilted greens, walnut sauce
• Leek and cepe terrine, herb dressing
• Pumpkin, sage and Stilton tart
• Braised hearts of celery with white truffle

Meat main courses

• Crepinette of braised beef, parsnip puree, Chateau potatoes
• Game and foie gras tourte
• Pork cooked three ways with three garnishes
• Rump tip of beef, fresh horseradish risotto
• Leg of lamb braised for 7 hours, glazed winter roots
• Rack of venison, rosti potato peppered sauce
• Braised chump of lamb with apricots and spices
• Cassoulet of duck
• Stuffed pheasant breast with chestnuts and cranberries
• Chicken leek and mushroom tourte
• Braised shoulder of lamb, baby cauliflower gratin
• Stuffed pork cutlets, foie gras croquette, wild mushroom sauce
• Pot roast grouse, heather and whiskey sauce
• Osso bucco

Fish main courses

• Confit of cod, potato and caper salad, anchovy tempura, parsley sauce
• Sole meneuire
• Turbot spiked with smoked salmon, Savoy cabbage, champagne foam
• Fricassee of lobster , wild mushrooms and salsify, sweet and sour sauce
• Fillets of sole, tomato and saffron consommé
• Salmon and Parma ham roulade, piperade, cocotte potatoes
• Shellfish a la nage
• Roast monkfish tails, bourguignon garnish
• Pave of ling, white bean garlic puree, parsley sauce, frogs legs
• Torte of salmon, braised lettuce

Desserts

• Apple tart tatin
• Baked lemon and raisin cheese cake, compote of winter fruits
• Chocolate and orange macaroon, orange salad
• Rum Babes with vanilla roast pineapple
• Bitter chocolate and pecan tart
• Mint soufflé, chocolate sorbet
• Gateau of prunes with praline
• Blackberry and apple dartois, cinnamon custard
• Coffee panna cotta, cinnamon doughnut, chocolate stuffed hole
• Apple fondant, hazelnut sable, caramel sauce
• Ginger custards, warm poached winter fruits
• Chestnut and poached pear meringue, liquorice ice cream