FEASTING 

 

PERSIAN

 

Selection of dips

Tzatziki M

Moutabal (aubergine dip) Se

Muhammarra (lightly spiced red pepper dip) G, Su, N (walnuts)

 

Spinach and Feta Bourek Parcels G, M

Sweet Potato Falafel

 

Bread

Lavosh Crackers, Flatbreads G

Choice of main

Slow-cooked and shredded Shoulder of Lamb

 with Ras-el-hanout and Pomegranate Molasses Su

OR

Chicken Thighs with Preserved Lemons and Olive & Garlic Tapenade

(Vegetarian option: Courgette, Za’atar and Feta Fritters with Sticky Red Pepper Jam)

 

Sides (choice of 3)

Jewelled Tabbouleh, Barberries, and Pomegranate (v) (contains nuts)

Za’atar Roasted Tomato and Butternut Squash Salad

with Chilli, Ginger, Pine Nuts and Feta (GF) (v) (contains nuts)

Harissa Roasted Aubergine, Pomegranate, Pistachios, Olives, Rice (v) (GF), (contains nuts)

Red Rice Salad with Hazelnuts and Toasted Pumpkin Seeds (v) (GF), (contains nuts)

Roasted New Potatoes with Paprika Yoghurt (v) (GF)

Green salad with Radish, Sumac, Honey Toasted Seeds with a Smacked Cucumber & Yoghurt Dressing (v) (GF)

 

Dessert 

Please choose one dessert for all guests

 

Individual Fig and Pistachio Baklava with Greek Yoghurt,

Honey and Rose Petals G, M, N (pistachios)

Chocolate and Tahini Brownies with Greek Yoghurt G, M, Se

Individual Dark Chocolate, Orange and Cardamom Tarts with Orange Blossom Cream G, M

(OR one large tart either whole or sliced)

Whole Orange Cake with Greek Yoghurt, Pistachios and Honey E, M, N (pistachios)

Honey Roasted Fig and Almond Tart with Greek Yoghurt G, M, E, N (almonds)

Dark & White Chocolate and Cardamom Swirl Tart (chocolate biscuit base) with lightly whipped double cream G, M

 

BRITISH

 

Starter

British Charcuterie Board:

Salt and Pepper Salami, Coppa, Fennel Salami

or

British Fish Board:

Smoked Salmon, Chive Sour Cream, Smoked Mackerel Paté, Charcoal Crackers F, M, G

or

British Vegetarian Board:

Burrata, Artichokes, Stuffed Peppers, Sundried Tomatoes, Apricots M

 

Bread

Sourdough and Rye with Salted Butter

Whipped Medjool Date Butter (v) G, M

 

Choice of main

Please choose one from the following:

 

Slow Cooked Pulled Lamb Shoulder with Salsa Verde Mu, Su

or

Roast Chicken Supreme, Ricotta and Sun-dried Tomato Stuffing M

 

Sides (choice of 3)

French beans, Mangetout with Hazelnut and Orange (v) (GF) N (hazelnuts)

Honey and Thyme roasted Heritage Carrots (v)

Quinoa with Mint, Raisins and Walnuts (v) (GF) N (walnuts)

Halloumi with Lemony Lentils, Chickpeas and Beets (v) (GF) M

Royal Pesto Potato Salad with Egg and Pancetta (GF) M, E

Herby Pasta Salad, Radishes, Apples, Feta and Flaked Almonds (v) G, M, N (almonds)

Spinach with Shallots, Squash, Walnuts and Gorgonzola

and Toasted Seeds (v) (GF) M, N (walnuts)

 

 Dessert

Please choose one dessert for all guests

 

Lemon Tart with Raspberries G, E, M

Individual Buttermilk and Sage Panna Cotta Pots with Black Pepper Honeycomb M

Individual Seasonal Berry Pavlovas M, E – (we will provide all elements for you to assemble)

Individual Eton Mess – Mixed Berries, Meringue, Vanilla Cream,

White chocolate Shavings and Sumac M, E

Individual Passion Fruit and Lemon Posset Pots with Almond Earl Grey Short Bread M, E, G

Individual Dark Chocolate Mousse with Hazelnut Praline and Honeycomb Bites M, E, N (hazelnuts)

Individual Chocolate and Salted Caramel Pots

with Brown Sugar Meringue, Vanilla Popcorn, Cocoa Nibs and Glazed Pear M, E

White Chocolate and Raspberry Blondies G, M, E

Dark Chocolate and Salted Caramel Brownies G, M, E

 

ITALIAN

 

Starter

 Charcuterie board:

Fennel Salami, Serrano Ham, Bresaola

Chorizo and Saffron Arancini, Balsamic Glazed Heritage Tomatoes,

Artichokes, Roasted Mixed Peppers, Burrata M, G

 Or

Mixed Bruschettas:

Crushed Pea, Broad Bean and Mozzarella (v) G, M

Heirloom Tomatoes and Fresh Basil (v) G

Prosciutto, Melon and Balsamic Vinegar Bruschetta G, Su

 

Bread

Rosemary and Olive Focaccia G

Optional Balsamic and Olive Oil

Choice of main 

Slow Roast Aged Beef Stew with Salsa Rossa and Gremolata Crumb G

Or

Roast Cod Loins with Saffron Aioli and Gremolata Crumb F, E, G

 

Sides (choice of 3) 

Truffle Mac and Cheese G, M

Polenta and Parmesan Chips M

Broad Bean, Pea and Orzo salad (v) G

Green Beans with Pistachio Pesto (v) (GF) N (pistachios)

Charred Courgette Ribbons, Roasted Mixed Peppers and Feta Salad (v) (GF) M

Rocket, Almond and Parmesan Salad (v) (GF) N (almonds)

Griddled Nectarines with Ricotta (or Burrata if not having for starter), Chilli and Mint M

 

Dessert

Please choose one dessert for all guests

 

Individual Gingernut Biscuit Tiramisu Pots G, M

Individual Buttermilk and Sage Panna Cotta Pots with Black Pepper Honeycomb M

Limoncello tartlets or one whole tart G, M, E

Tel: +44 (0)7800 939 895 

Email: info@imogenskitchen.com

Instagram: imogenskitchen

 

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