Cooks&Partners

Cold

Bloody Mary jellies with celery spears

Roasted marinated wood pigeon with celeriac remoulade and soda bread

Wasabi seared beef and watermelon with pink ginger and coriander

Sweet potato sables with dolce latte and balsamic figs

Spicy corn cakes with prawns and avocado

Flaked snapper salad with Thai herbs and crispy shallots served on a china spoon

Smoked duck wrap with sweet plum sauce, green mango and pickled vegetables

Parmesan polenta with grilled asparagus tips and rich red onion confit

Lemon blini with tartare of salmon and horseradish soured cream

Warm

Japanese crumbed and smoked mozzarella arancini with red pepper pesto

Flounder and beetroot bhaji with saffron yoghurt

Rare peppered steak on a fat chip topped with roast tomato and mushroom chutney

 

SPRING SUMMER 2008 FOOD BOWL MENU

Main

Lamb and bulgur wheat kebabs, saffron and mint yoghurt
(Served on small black plates)

Crumbled Indian paneer tossed with diced shallots, red and green peppers
Tomato and green chilli, toasted cumin
(Served in white rice bowls with small forks)

Monkfish, mussel and cockle bourride
Saffron, new potato and aioli cream
(Served in white rice bowls with small fork)

Puddings

Green tea and banana cake
With coconut cream and peanut toffee sauce
(served on square plates with small forks)

Knickerbocker glory
(served in tall glasses with long spoons)

 

SPRING SUMMER 2008 SEATED MENU

Potted brown crab on tomato tartare
Melba toast shards

Hand-made flavoured breads

Rump of Cornish lamb
Minted pea salsa
Heritage potato rosti

Duo of Mini Puddings
Rosewater junket with berry compote
Chocolate and clotted cream cheesecake with blackberry sauce

Coffee and petits fours