Sloe and Wild Event Catering
sample menus
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Starters
Cauliflower pastilla, date and tamarind chutney, yoghurt, orange & cinnamon.
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Shaved fennel & pear carpaccio, 3 yr old gouda & wild hedge garlic seeds.
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South downs game, apricot & chicken liver terrine , apple chutney & brioche.
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Crevettes, smoked rapeseed oil, celeriac remoulade.
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Indian salad, chick peas, potato, peanuts, coriander relish, date, tamarind, yoghurt, chat masala.
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Springs Smoked salmon tartare, Lithuanian dark rye bread, crème fraiche & fried capers.
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Potted prawns, wholemeal caraway bread, pickled cucumber, gherkins.
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Hot smoked mackerel, beetroot, apple & horseradish salad.
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Morrocan puff pastry sardine tartlette, green olive & preserved lemon.
Vegetarian
Black bean chilli, cornbread, lime , slaw, sour cream, chocolate.
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Seasonal vegetable and heritage squash tagine, cous cous, harrira, mint & olives.
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Cauliflower steak, portabello mushroom, barley miso butter, cornmeal.
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Pearl barley and lentil mousaka, goats cheese, green bean, red cabbage and feta salad.
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Potato gnocchi, crushed minted peas, red chilli, mint & ricotta.
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Buckwheat polenta, butternut squash & preserved lemon.
Buffets
Salmon skewers, lemon crème fraiche.
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Carpaccio of organic medium rare roast beef, parmesan, truffle oil.
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Potato and pea tortilla , guindillas.
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Puy lentil, freeka, quinoa, & spinach salad, curry cream dressing.
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Lancashire cheese cauliflower cake, crème fraiche & poppy seeds.
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Salad of ‘good things’: Beans, pulses & pumpkin seeds, pomegranate, fresh herbs.
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Pickled Swedish mackerel, dark caraway rye, sweet mustard dressing.
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Sloe cured salmon, crème fraiche, beetroot & horseradish relish.
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Crudities of seasonal local vegetables, wild greens & whipped salted butter, vinaigrette & country breads.
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Buffet Puddings
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Crème catalana, seasonal berries and saffron candy floss.
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Chocolate bourbon marquise, nougat, whipped cream & cherry compote.
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Chocolate, pear & hazelnut pavalova.
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Cardamom & rosewater rice pudding, salted peanut, golden raisens.
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Indian style cheesecake, strawberry compote, shortcake crumb.
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Black forest gateaux trifle, pedro ximanez.
Mains
South downs venison haunch, boston baked bean empanada, greens, game gravy.
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Free range chicken breast, gratin Dauphinoise , seasonal and wild greens.
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Slow roast Hampshire lamb shoulder, aubergine,
whipped goats cheese cream, tomato confit & new potatoes.
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Fillet steak Rossini, potato puree, foi gras , cepe gravy, greens, truffle oil.
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Confit duck leg, smokey garlic mash, greens & orange sauce.
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Pork loin, potato & celeriac puree, broad beans, parsnip crisp & Dijon veloute.
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Fillet of wild sea trout, fennel & lemon salad, roast cherry tomatoes saffron and garlic mayonnaise.
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Sea bass fillet, Turkish white bean salad, minted yoghurt & pomegranate.
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Gigha halibut, new potatoes, sea greens, purslane, caper & lemon sauce.
Desserts
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Bourbon, dark chocolate & pecan pudding, Mascarpone whipped cream & chocolate brittle.
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Buttermilk & Vannilla pudding, Medjool date molasses, orange and mint salad.
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Chilled Egyptian rice pudding, salted Almonds, cardamom, rose water & golden raisens.
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Lemon posset, blueberry compote, lavender shortcake.
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Yoghurt cheesecake, summer berries, raspberry sauce, spiced biscuit.
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Pear chocolate & hazelnut pavalova, spun sugar caramel & coco nibs.