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Canapés

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Land

Pork belly bites with bourbon glaze

Buttermilk fried chicken with smoked habanero mayonnaise

Pork tacos with smoked pineapple salsa

Smoked ham hock with pea puree on toast

Antipasti skewers with Uphill Farm charcuterie

Pastrami, mustard & sauerkraut on rye

Fire cooked steak with chimichurri

Chorizo and prawn skewers

Moroccan lamb kofta with tzatziki

Mini Yorkshire puddings with rare beef and horseradish cream

Mini toad in the holes with onion gravy for dunking

Duck parfait on crostini with onion marmalade

Chorizo Sausage rolls with chunky tomato ketchup

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Sea

Smoked salmon blini

Fish tacos with mango, chilli, lime and coriander

Thai fish cakes with sweet chilli sauce

Smoked salmon with horseradish on soda bread

Salt and pepper calamari with aïoli

Smoked mackerel on beetroot rosti with lemon horseradish

Taramasalata on cucumber with dill

Lemon and garlic marinated octopus

Crab arancini with saffron aioli

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Field

Wild mushroom and mozzarella arancini (v)

Herby falafel with tahini sauce (vgn)

Bocconcini and sundried tomatoes skewers with pesto dip (v)

Roasted carrot, cumin, and harissa hummus toast (vgn)

Slow- roast tomato and ricotta bruschetta (v)

Halloumi fries with sweet chilli (v)

Vegetable sushi maki (vgn)

Beetroot and walnut hummus on flat bread (vgn)

Whipped goats cheese and pear and walnut crostini (v)

Smoky baba ganoush with pomegranate molasses and pomegranate seeds, on toast (vgn)

Saffron arancini (v)

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Starters

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Mezze Board

Marinated feta, kalamata olives, radishes, smoked almonds, trio of dips; smoky baba ganoush, roasted red pepper hummus, beetroot, and walnut hummus, served with flat breads (v).

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Trio on bruschetta

Pick 3 of the following: -

Classic tomato and basil with balsamic reduction (vgn).

Broad bean and pea with mint, chilli, and feta (v).

Blackened aubergine with pomegranate molasses and pomegranates (vgn).

Roasted squash with blue cheese and walnuts (v).

Garlic and thyme mushrooms (v).

Prosciutto, ricotta, and fire roasted tomatoes.

Whipped goats’ cheese with fig chutney (v).

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Meat antipasti sharing platter

Selection of Uphill Farm charcuterie, duck rillettes, pickled vegetables, nocellara olives, served with rosemary focaccia. *

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Vegetable antipasti sharing platter

Griddled and marinated vegetables, baked camembert, spiced candied walnuts, served with roasted tomato focaccia. *

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Fruits de mer (Fish sharing platter)

Hot smoked salmon, garlic and parsley grilled prawns, grilled breaded mussels, marinated octopus, aioli, served with sourdough *

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*You can pick a mix from the meat, vegetable and fish sharing platters.

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Mains

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Smoked Picanha (beef rump cap)

Served with one of the following; -

Chimichurri

Salsa verde

Horseradish sauce

Garlic and herb butter

Horseradish and chive butter

Chimichurri butter

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Smoked Lamb Leg

Served with mint gremolata

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Smoked Pork Belly

Served with one of the following; -

Pineapple and chilli salsa

Gooseberry and ginger sauce

Cider apple sauce

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Hot Smoked Salmon

Served with ember roasted beetroot and horseradish cream

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Confit Duck

Served with spiced plum sauce

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Grilled Mackerel

Served with chilli, lemon, and garlic butter

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Smoked Pork Loin

Served with one of the following; -

Braised and creamed leek, fennel and lemon

Spiced apple sauce

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Zaatar Crusted Cauliflower Steaks

Served with dukkah, pomegranate and tahini dressing (vgn)

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Grilled Aubergines

Served either of the below ways; -

Harissa glazed with coconut yogurt and roasted peanuts (vgn)

Miso and honey glazed with toasted sesame (v)

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Grilled Squash

Served one of the below options; -

 Feta, basil, sundried tomato & pine nuts (v)

Crispy smoked paprika chickpeas and chimichurri (vgn)

 Dukkah, pomegranate and tahini dressing (vgn)

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Sides

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Rosemary and garlic roasted new potatoes (vgn)

Dauphinoise potatoes (v)

Celeriac and potato gratin (v)

New Potatoes with green beans, spring onion and butter (v)

Zesty new potatoes with pea and mint (vgn)

Saffron pilaf with chorizo and pea

Seasonal veg with butter (v)

Seasonal veg with garlic and herb oil (vgn)

Grilled hispi cabbage with miso butter

Griddled courgettes, green beans and peas with chilli, mint, and feta (v)

Charred carrots with spiced nuts & lime yogurt (v)

Green bean and peas with mustard dressing (vgn)

Roasted cauliflower with garam masala and coriander (vgn)

Charred little gem lettuce with anchovy, chilli & lemon dressing

Panzanella Salad (vgn)

Asparagus and green bean salad (when Asparagus is in season) (vgn)

Roasted beetroot with whipped feta & walnuts (v)

 

Puddings

 

Seasonal Pavlova

options below, depending on the season; -

Roasted Rhubarb with cream and pistachio nuts

Summer berry with cream and lemon curd

Fig, Ppum, blackberry and peach with cream and toasted almonds

Grilled peaches with thyme, honey, mascarpone cream and amaretti crumb

Chocolate torte with raspberries 

Pears poached in spiced red wine served with vanilla cream

Roasted rhubarb with orange and honey, served with clotted cream

Smoked Pineapple with rum butter and coconut yogurt

Caramelized lemon tart with cream

Seasonal Crumble

options below, depending on the season; -

Rhubarb with ginger with hazelnuts

Summer Fruits

Apple, cinnamon, and oat

Served with either; -

Clotted cream

Devon ice cream

Double cream

 

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Evening Meal Options

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Smoked lamb shawarma

Served in a wrap with smoky baba ganoush, slaw, pickles, and tzatziki

Porchetta

Rolled pork belly stuffed with garlic and herbs, sliced and served in a ciabatta roll with salsa verde and salad

Chicken Burrito

Achiote Chicken served in a wrap with pineapple and black bean rice and smoked habanero sour cream mayo

Aubergine and halloumi wrap (v)

Smokey Aubergine wedges with halloumi served in a wrap with pomegranate molasses, mint, red onion, salad & tzatziki (v)

Smoked pulled pork

with bourbon BBQ sauce and slaw

Falafel and sweetcorn wrap (vgn)

Herby Falafel in a wrap with charred sweetcorn salsa, refried beans, avocado and tahini dressing (vgn)

Bao Buns

Fried chicken with kimchi mayo

Cha-shu pork with BBQ sauce & Miso aubergine

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Pizza – from our wood fired oven

Please pick five option that your guests can pick from on the night to be made to order. Gluten free bases and vegan/dairy free cheese available. Please let us know any dietary requirements or allergies of your guests so we can prepare for them.

Margarita

 mozzarella, parmesan, fresh basil & tomato marinara (v)

Chorizo

Uphill Farm chorizo, black olives, red onions, mozzarella & tomato marinara

Goats Cheese

red onion marmalade, goats’ cheese, mozzarella & tomato marinara (v)

Spicy Nduja

nduja, jalapeno, red pepper, red onion, mozzarella & tomato marinara

Pork Belly and Pineapple Salsa

Pork belly, pineapple, red onion, coriander, mozzarella & tomato marinara

Garlic Salami & Fennel

Uphill Farm garlic salami, fennel shavings, ricotta, red pepper, mozzarella & tomato marinara

Pepperoni

pepperoni, red onions, jalapeno, mozzarella & tomato marinara

Veggie

red onion, mushroom, red peppers, black olives, mozzarella & tomato marinara (v)

 

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This is a sample menu and is subject to change.