Events Catering by Field & Fork Events Dinner Menus

Choose from one of our 3 specially designed Private Dining Menus.

Please note as our menus are prepared using fresh, locally sourced ingredients, they change regularly.  The menus below are just to give you an idea of our style of catering.  For current menus please contact the events co-ordinator on 01243 784701.

BRONZE PRIVATE DINING MENU

Please choose one option from the selection for each course

Starters

Indian spiced red bean fritters with soft herb salad

Maple glazed crispy pork belly, smoked eel, carrot sesame coleslaw and ginger jus

Crab cakes, onion rings and aioli

Seafood and herb fishcakes with curried creamed fennel

Serrano ham with fig chutney and Roquefort

Smoked salmon with capers and lemon

Organic seatrout quenelles with lobster sauce

Seared fillets of mackerel, pickled cucumber salad

Stuffed artichoke heart, smoked salmon mousse, soft poached egg and salmon caviar

Smoked duck and rocket salad, crispy duck egg

Crayfish, baby-leaf and shallot salad, mint vinaigrette

Grilled salmon with Welsh rarebit glaze, tomato and basil salad

Main Courses

Roasted Guinea Fowl, local beer and mushroom sauce, cocotte potatoes and spinach

Baked cod, clams, artichoke and saffron onions

Pea and mint risotto with truffle

Artichoke tart tatin, blue cheese glaze, vegetable and soft herb salad, parsley butter sauce

Slow cook cheek of beef, celeriac puree, ceps and port braised shallots

Stuffed fillets of plaice, saffron potatoes, crayfish, mange tout and lobster sauce

Confit of duck, carrot puree, rosemary, olives and lavender

Roasted fillet of cod, basil and potato mash, smoked pancetta, crayfish ravioli

Grilled fillet of bass, roasted carrots and artichokes, snails, garlic and parsley

Poached breast of Gressingham duck, stuffed cabbage, bread sauce and pear chutney

Breast of free range chicken, butternut squash and sage gnocchi, casserole of root vegetables

Tajine of lamb with chickpeas, mint and coriander

Fricassee of Poussin with crayfish and wild mushrooms

Rump tip of beef, fresh horse radish risotto

Roasted hake, artichokes barigoule, antiboise sauce

(all main courses served with appropriate seasonal vegetables )

Desserts

Lime and basil pannacotta, mango salad and poppy-seed tuilles

Lavender crème caramel

Iced gooseberry parfait, lemon and vanilla shortbread

Cox apple tart tatin, Calvados ice-cream

Taster plate of Field and Fork desserts

Chocolate and almond torte with caramel

Warm rum babas with vanilla roasted pineapple

Coffee pannacotta, cinnamon doughnut, chocolate stuffed hole

Ginger custards, warm poached fruits

Cinnamon macaroon with champagne poached apples and black berries and maple cream

Caramelised ginger rice pudding with rhubard

Pear, almond and pistachio tart

SILVER PRIVATE DINING MENU WITH CANAPES

 Canapés

A Selection of two Field & Fork canapés.

Please choose one option from the selection for each course:

Starters

Quail, Puy lentil and hazelnut terrine, spiced fig chutney

Fish soup with saffron garlic aioli, croutons and Gruyere

Buckwheat blini with smoked salmon, poached free range egg and salmon caviar

Grilled mackerel, artichokes barigoule

Gratin of asparagus and morels, Parmesan and herbs

Cumin and garlic marinated lamb fillet salad, potato and mint pancake

Chilled, spiced tomato soup with scallops

Ravioli of crab, tomato fondue, curried mussel sauce

Tomato, yellow pepper and basil tart, olive dressing

Wild mushroom, smoked bacon and poached egg tart, red wine sauce

Compote of rabbit with mustard and peppers

Smoked salmon and langoustine gateau

Spiced beetroot and lemon soup with crab salad

Cervelas of fish (fish sausage), pea puree, crayfish sauce

Flan of crab, tomato and coriander sauce

Mushroom and Swiss cheese soufflé

Main Courses

Baby chicken in red wine with smoked bacon, mushrooms and baby onions

Braised pig cheeks, potatoes mousseline, apple and sage pastille

Red mullet, saffron risotto, stuffed tomatoes

Shellfish cassoulet with lobster sauce

Suckling pig, apple sauce, potato wedges

Bouillabaisse

Tea steamed organic salmon, Chinese greens, lemon foam

Tournedos of free range chicken, barley and truffle risotto, jus de poule

Rump of lamb, Pont neuf potatoes, sauce choron

Breast of duck, pancetta rosti, glazed vegetables, chutney, bread sauce and jus

Cassoulet of duck

Braised shoulder of lamb, baby cauliflower gratin

Stuffed pork cutlets, foie gras croquette, wild mushroom sauce

Confit of cod, potato and caper salad, anchovy tempura, parsley sauce

Fillets of plaice, tomato and saffron consommé, saffron potatoes

Pave of ling, white bean garlic puree, parsley sauce, frogs legs tempura

(all main courses served with appropriate seasonal vegetables)

Desserts

Pear and almond strudel, chocolate sauce

Pineapple and ginger roulade, chocolate sorbet

Banana and white chocolate tart, rum raisin ice-cream

Pannacotta with poached rhubarb and strawberries, almond and brown sugar sacristan

Roast peach with pistachio and caramel

Raspberry macaroon, lime bavarois

Baked lemon and raisin cheesecake, compote of seasonal fruits

Chocolate and orange macaroon, orange salad

Rum babas with vanilla roast pineapple

Gateau of prunes with praline

Chestnut and poached pear meringue, liquorice ice cream

Taster plate of Field & Fork desserts

Gold Private Dining Menu

Canapés

A Selection of three Field & Fork canapés.

Please choose one option from the selection for each course:

Starters

Foie gras and leek terrine, truffle dressing

Ravioli of spinach and Roquefort, walnut glaze

Ravioli of skate, capers and lemon

Lobster, mango and courgette salad, Japanese herbs

Grilled fresh Crotin cheese, spicy peach chutney

Ravioli of quail and almonds, raisin sauce

Stuffed artichoke heart with truffle and foie gras

Watercress citrus and lobster salad

Pressed tomato and olive terrine

Truffle and asparagus custards, puff and Parmesan sticks

Boudin blanc with truffles and parsnip puree

Spice bread coated foie gras, port sauce

Scallops baked in their shell with ginger and coriander

Aromatic pot au feu of duck with bread sauce and chutney

Grilled loin of venison, sweet and sour red cabbage, hot foie gras and sauce poivrade

Pigeon de Bresse, casserole of wild mushrooms and truffle and port-glazed turnips

Parmesan and thyme glazed fillet of beef, fondant potato, salsify fritters and celeriac puree

Stuffed cutlets of lamb, Anna potatoes, baby leeks, saffron and spices

Main Courses

Tournedos of veal, sage and Parmesan glaze, tomato fondue

Casserole of local seafood

Grilled wild bass, potato and celeriac ragout, lentils and chives

Roast halibut, confit of fennel, rosti potatoes

Poached fillet of brill, lobster lasagne, orange broth

Tourte of wild salmon and artichokes, tomato sauce

Rack of venison, rosti potato, peppered sauce

Turbot spiked with smoked salmon, savoy cabbage, champagne sauce

Roast monkfish tails, Bourguignon garnish

(all main courses served with appropriate seasonal vegetables)

Desserts

Mint chocolate and orange pave, gold leaf and praline

Dark chocolate, caramel and meringue terrine

Lemon dessert three ways

Cinnamon French toast with raspberries and ricotta

Bitter chocolate and pecan tart

Taster plate of Field & Fork desserts

Cheese

A portioned selection of cheeses