Menus - Imogen's Kitchen

Menus

We offer a bespoke service catering for your specific needs so whether you have preliminary ideas for your event or if you require some creative assistance, we are here to help. With a focus on seasonal ingredients, we work directly with our clients to provide the best service possible.

Please note that menus shown online are purely sample versions and we ask you to contact us directly to discuss your requirements.

Canapés

Spring / Summer
One Bite

We recommend choosing 4-5 options for variety and 5 canapés per person before a main meal or 8-10 per person at a canapé only event.

Cold
Vegetarian

Pea and Mint Crostini with Whipped Feta and Toasted Hazelnuts
Spiced Moroccan Goats Cheese Stuffed Medjool Dates
Roquefort & Grilled Peach Bruschetta
Rosemary and Parmesan Shortbreads with Semi-dried Tomato, Creamed Goats’ Cheese & Basil
Butternut Squash & Pomegranate Crostini with Whipped Feta, Honey and Mint
Sesame Rice Crackers with Pickled Red Onion, Avocado and Charred Sweetcorn Salsa (vg)
Baba Ghanoush Crostini with Spiced Chickpeas and Pink Onions (vg)

Salads

Fish

Salmon Teriyaki and Avocado Croustades with Siracha Mayo and Sesame
Beetroot and Orange Cured Salmon, Dill Crème Fraiche and Pickled Cucumber on Beetroot and Charcoal Crackers
Taco Shell with Grilled Prawn, Malaysian Sambal and Mango
Tuna Tataki on a Betel Leaf with Daikon, Pickled Ginger, Thai Basil and Yuzu dressing

Salads

Meat

Chorizo Scotch Quail Eggs with Paprika Mayo
Teriyaki Pork Lettuce Cups
Chicken Liver Parfait with Quince Jelly, Grape and Crispy Chicken Skin
Truffle Honey-Roasted Fig and Pancetta Crostini with Gorgonzola
Beef Carpaccio Crostini with Parmesan, Rocket Oil and Truffle Shavings
Thai Spicy Beef Chicory Cup with Lemongrass & Orange (GF)

Hot
Vegetarian

Sweetcorn and Jalapeno Fritters with Tarragon Yoghurt and Lime
Curried Cauliflower Florets with Spiced Yoghurt
Goats’ Cheese Tartlets with Caramelised Red Onion Chutney and Candied Walnut
Sweet Potato Falafel with Beetroot Purée, Pomegranate and Micro Herbs
Wild Mushroom and Parmesan Arancini Balls with Saffron Aioli

Salads

Fish

Spiced Prawns with Coriander Mayo
Salt and Pepper Squid (grilled or fried) with Chilli, Spring Onions and Lemon Aioli
Thai Fish Cakes with Sesame and Lime Dipping Sauce
Smoked Haddock Croquettes with Pea Purée
Monkfish Tempura with Seaweed Powder and Citrus Aïoli
Soy and Sesame Salmon Spoons with Hoisin Mayo

Salads

Meat

Honey, Mustard and Sesame Cocktail Sausages
Pork Cheek Croquettes with Gooseberry Ketchup
Chicken Liver and Orange Pâté on Brioche Toast
Keralan Chicken Skewers with Spiced Coriander Chutney
Lavosh Bites with Spicy Lamb and Moutabal

SASHIMI

Sweet

Strawberry Cheesecake Pots
Raspberry and Pistachio Pavlovas
Passion Fruit and Lemon Posset with Almond Earl Grey Short Bread
Fig and Pistachio Baklava with Greek Yoghurt, Honey and Rose Petals
Gingernut Tiramisu Pots
Caramel Cream Nutella Lollies
Limoncello Tartlets with Sumac and Blackberry Pearl
Mini Banoffee Pies
Lemongrass and Stem Ginger Cake with Vanilla Syrup
Dark Chocolate Mousse with Nut Praline and Honeycomb Bites
Chocolate and Coconut Truffles
Chocolate Brownies with Salted Caramel Drizzle and Freeze-Dried Raspberries
Brown Sugar Meringue Kisses with Dark Chocolate Ganache and Pistachio filling

Finger Food

Spring / Summer
Two Bites

Served on platters, but a little more generous than a traditional canapé.

Cold

Dorset Crab, Chilli and Mint Toasts
Lime Ceviche Taco with Asian Slaw Salad and Peanut and Chilli Dressing

Salads

Hot

Beetroot and Halloumi Sliders with Chilli Jam
Deep-fried Goat’s Cheese with Pink Peppercorn Honey
Spiced King Prawns with Coriander Mayo
Monkfish Tempura, Seaweed Powder, Citrus Aïoli
Buttermilk Chicken and Kimchi Burgers in Mini Charcoal Buns with Siracha Mayo

Salads

Sweet

Buttermilk and Sage Panna Cotta Pots with Black Pepper Honeycomb
Dark Chocolate and Tahini Brownies with Greek Yoghurt
Eton Mess with Lemon Curd and Sumac
Dark Chocolate Mousse with Hazelnut Praline and Honeycomb Bites
Sticky Toffee Butter Popcorn Pots

Bowl Food

Spring / Summer
Three to Four Bites

Perfect for those who still want imaginative food, whilst standing up.

Bowl Food is designed to replace canapés or a main meal at a standing event. We recommend 3-4 savoury bowls per person followed by dessert in the form of 2 different canapés or larger individual desserts.

Cold

Sweet Potato Falafel with Cucumber and Mint Raita, Pomegranate and Micro Salad (v)
Roasted Heritage Carrots with Labneh, Zhoug Oil and Black Sesame Dukkah (v)
Beetroot and Orange Cured Salmon with Dill Crème Fraîche and Citrus Salad
Seared Tuna on an Asian Slaw Salad with Peanut and Chilli Dressing

Salads

Hot

Spring Pea and Asparagus Risotto with Pea Shoots and Grand Padano Shavings (v)
Spinach and Feta Fritters with Charred Corn Relish (v)
Cod Goujons and Homemade Potato Straws or Chunky Chips with Spiced Ketchup
Thai Green Chicken/Prawn Curry with Jasmine Rice and Sugar Snaps
Mexican Shredded Beef with Basmati Rice, Sour Cream, Tomatillo Salsa, Homemade Guacamole, Blue Corn Tortilla Chips
Lamb Tagine with Jewelled Couscous

Cold Buffet

Spring / Summer

Bread

Sourdough and Rye, Breadsticks Whipped Salted Butter & Whipped Medjool Date Butter

Salads

Vegetarian

Caramelised Onion, Goat’s Cheese and Fresh Fig Tart
Crushed Pea, Broad Bean, Mint and Mozzarella Bruschetta

Salads

Meat

Cold Rare Roast Beef with Horseradish and Watercress Garnish
British Charcuterie Board: Salt and Pepper Salami, Coppa, Fennel Salami

Fish

Whole Roasted Salmon with Orange and Pomegranate Molasses
British Fish Board: Smoked Salmon, Chive Sour Cream, Smoked Mackerel Paté, Charcoal Crackers

Salads

Sides

French beans, Mangetout with Hazelnut and Orange (vg)
Spinach with Shallots, Squash, Walnuts and Gorgonzola and Toasted Seeds
Royal Pesto Potato Salad with Egg and Pancetta

Salads

Dessert

Lemon Tart with Raspberries and Sumac
Buttermilk and Sage Panna Cotta Pots with Black Pepper Honeycomb
Pavlova with Vanilla Cream, Lemon Curd, Pistachios and Summer Berries

Feasting

Indulgent feasts that bring guests together in a relaxed manner. As our palates have developed, so has our thirst to try different flavours and dishes in a social setting. We theme our menus and recommend choosing 1 main, three sides, bread and dessert.

Persian Style Feast

Persian Board

Baked Feta with Honey and Sesame, Turmeric Roasted Cauliflower, Tzatziki, Sweet Potato Falafel, Sweet Pickles, Lavosh Crackers

Salads

Main

Slow-Cooked, Ras-El-Hanout Shredded Lamb with Pomegranate Molasses and Blood Orange

Salads

Dips

Labneh with Pistachio Dukkah
Moutabal (aubergine dip)
Muhammarra (lightly spiced red pepper dip)

Bread

Persian Flatbreads

Salads

Sides

Turmeric Roasted Cauliflower with Spinach, Pomegranate, Coriander and Tahini Yoghurt
Za’atar Roasted Tomato and Butternut Squash Salad with Chilli, Ginger, Pine Nuts, Feta and Cardamom Yoghurt
Harissa Roasted Aubergine, Pomegranate, Pistachios, Olives, Rice

Salads

Dessert

Fig and Pistachio Baklava with Greek Yoghurt, Honey and Rose Petals

British Style Feast

British Charcuterie Board

Scottish Mustard Seed Venison Salami, London Coppa, Cornish Seaweed & Cider Salami

or
British Fish Board

Smoked Salmon, Chive Sour Cream, Smoked Mackerel Paté, Charcoal Crackers

or
British Vegetarian Board

Burrata, Artichokes, Stuffed Peppers, Sundried Tomatoes, Apricots

Salads

Main

Roast Chicken Thighs with Black Olive Tapenade and Orange

Bread

Sourdough and Rye with Salted Butter Whipped Bone Marrow Butter & Whipped Medjool Date Butter

Salads

Sides

French beans, Mangetout with Hazelnut and Orange
Halloumi with Lemony Lentils, Chickpeas and Beets
Spinach with Shallots, Squash, Walnuts and Gorgonzola and Toasted Seeds

Salads

Dessert

Passion Fruit and Lemon Posset Pots with Almond Earl Grey Short Bread

Italian Style Feast

Charcuterie Board

Fennel Salami, Serrano Ham, Bresaola
Chorizo and Saffron Arancini, Balsamic Glazed Heritage Tomatoes,
Artichokes, Roasted Mixed Peppers, Burrata

or
Mixed Bruschetta

Crushed Pea, Broad Bean and Mozzarella (v)
Heirloom Tomatoes and Fresh Basil (v)
Prosciutto, Melon and Balsamic Vinegar Bruschetta

Salads

Main

Roast Salt Cod with Saffron Aioli and Herb Crumb

Bread

Rosemary and Olive Focaccia
Balsamic and Olive Oil

Salads

Sides

Polenta and Parmesan Chips
Green Beans with Pistachio Pesto
Griddled Nectarines with Ricotta (or Burrata) Chilli and Mint

Salads

Dessert

Buttermilk and Sage Panna Cotta Pots with Black Pepper Honeycomb

Wedding

We pride ourselves on creating beautiful food for weddings and we focus on giving all of our clients a bespoke service, but our sample menus will give you an idea of our style and food themes. Please enquire within for our extensive menus.

Persian Style Feast
Canapés

Spiced Moroccan Goats Cheese Stuffed Medjool Dates (v)
Baba Ghanoush Crostini with Spiced Chickpeas and Pink Onions (vg)
Curried Cauliflower Florets with Spiced Yoghurt (v)
Butternut Squash & Pomegranate Crostini with Whipped Feta, Honey and Mint (v)
Sweet Potato Falafel with Beetroot Purée, Pomegranate and Micro Herbs (v)
Lavosh Bites with Spicy Lamb and Moutabal

Persian Starter Board

Baked Feta with Honey and Sesame, Turmeric Roasted Cauliflower, Tzatziki, Sweet Potato Falafel, Sweet Pickles, Lavosh Crackers

Main

Slow-Cooked, Ras-El-Hanout Shredded Lamb with Pomegranate Molasses and Blood Orange

Dips

Labneh with Pistachio Dukkah
Moutabal (aubergine dip)
Muhammarra (lightly spiced red pepper dip)

Bread

Persian Flatbreads

Sides

Turmeric Roasted Cauliflower with Spinach, Pomegranate, Coriander and Tahini Yoghurt
Za’atar Roasted Tomato and Butternut Squash Salad with Chilli, Ginger, Pine Nuts, Feta and Cardamom Yoghurt
Harissa Roasted Aubergine, Pomegranate, Pistachios, Olives, Rice

Dessert

Fig and Pistachio Baklava with Greek Yoghurt, Honey and Rose Petals

British Style Feast
Canapés

Pea and Mint Crostini with Whipped Feta and Toasted Hazelnuts (v)
Rosemary and Parmesan Shortbreads with Semi-dried Tomato, Creamed Goats’ Cheese & Basil (v)
Beetroot and Orange Cured Salmon, Dill Crème Fraiche and Pickled Cucumber on Beetroot and Charcoal Crackers
Monkfish Tempura with Seaweed Powder and Citrus Aïoli
Chorizo Scotch Quail Eggs with Paprika Mayo
Chicken Liver Parfait with Quince Jelly, Grape and Crispy Chicken Skin

British Charcuterie Starter Board:

Scottish Mustard Seed Venison Salami, London Coppa, Cornish Seaweed & Cider Salami

British Fish Starter Board:

Smoked Salmon, Chive Sour Cream, Smoked Mackerel Paté, Charcoal Crackers

British Vegetarian Starter Board (v):

Burrata, Artichokes, Stuffed Peppers, Sundried Tomatoes, Apricots

Main

Roast Chicken Thighs with Black Olive Tapenade and Orange

Bread

Sourdough and Rye
Whipped Bone Marrow Butter & Whipped Medjool Date Butter

Sides

French beans, Mangetout with Hazelnut and Orange
Halloumi with Lemony Lentils, Chickpeas and Beets
Spinach with Shallots, Squash, Walnuts and Gorgonzola and Toasted Seeds

Dessert

Passion Fruit and Lemon Posset Pots with Almond Earl Grey Shortbread

Italian Style Feast
Canapés

Heritage Tomato, Mozzarella and Basil Bruschetta (v)
Wild Mushroom and Parmesan Arancini Balls with Saffron Aioli (v)
Truffle Honey-Roasted Fig and Pancetta Crostini with Gorgonzola
Beef Carpaccio Crostini with Parmesan, Rocket Oil and Truffle Shavings

Charcuterie Starter Board

Fennel Salami, Serrano Ham, Bresaola
Chorizo and Saffron Arancini, Balsamic Glazed Heritage Tomatoes,
Artichokes, Roasted Mixed Peppers, Burrata

Mixed Bruschetta:

Crushed Pea, Broad Bean and Mozzarella (v)
Heirloom Tomatoes and Fresh Basil (v)
Prosciutto, Melon and Balsamic Vinegar Bruschetta

Main

Roast Salt Cod with Saffron Aioli and Herb Crumb

Bread

Rosemary and Olive Focaccia
Balsamic and Olive Oil

Sides

Polenta and Parmesan Chips
Green Beans with Pistachio Pesto
Griddled Nectarines with Ricotta (or Burrata) Chilli and Mint

Dessert

Buttermilk and Sage Panna Cotta Pots with Black Pepper Honeycomb

Late Night Food

If you are feeling peckish and need a little something to keep you moving on the dance floor!

Tacos:

Corn Taco Barbacoa Brisket filled with Lime, Coriander & Spring Onion (2 pieces)
Corn Taco, Tinga Chicken filled with Charred Corn Salsa, Guacamole and Pickled Onions (2 pieces)
Corn Taco, Cumin Roasted Pumpkin filled with Charred Corn Salsa, Guacamole and Pickled Onions (v)

Sausage Rolls

Pork, Caramelised Onion and Apricot Sausage Rolls
Mature Cheddar, Potato and Onion Sausage Rolls (v)

Pies

Steak, Ale and Mushroom Pie
Chicken, Leek and Mushroom Pie
Mushroom and Leek Pie (v)

Rolls

Maple Bacon or Cumberland Sausage Baps

Kebabs

Posh Lamb Kebabs
Posh Halloumi Kebabs (v)

Mac ‘n’ Cheese

Mini Mac and Cheese Pots with Chorizo Crumb
Mini Mac and Cheese Pots with Truffle Crumb (v)

Grazing Table

Ingredients as shown below, however we can tailor make the selection with all your favourites, whether that be indulging in cheese heaven or dipping your toes into the vegan pool. The idea of a grazing table is that people can pick and share food throughout the day/evening, acting as your entire meal or as simply part of it if you wish to replace the starter element. Grazing tables can be set up on one long table to the side of the room, as a centre piece or on smaller boards for guests to share on the tables (i.e. between 6 guests) if hosting a sit-down event.

Charcuterie (cold): Fennel Salami, Serrano Ham, Bresaola
Selection of Local Cheeses (either in rounds or cut up into slices)
Spiced Plum Chutney
Honeycomb
Seasonal Fruit (usually grapes, figs, strawberries, raspberries, bluberries)
Cornichons and Gherkins
Walnuts
Dried Apricots
Mixed Olives
Sweet Potato Falafel
Sundried Tomatoes
Humous with Spiced Dukkah
Red Pepper Dip
Basil Pesto
Crudites (Cucumber, Carrot, Radish, Celery)
Grisini, Focaccia, Pane Carasau
Pretzels

Foliage is charged in addition.

Biodegradable cutlery, napkins and plates are charged in addition.

We can also create a dessert grazing table as well full of sweet and fruity delights! Please enquire for costs and ideas!

Plated

Spring / Summer

Perfect for an intimate dinner party with family and friends or a corporate affair

Sourdough and Rye Bread
Salted Butter & Whipped Medjool Date Butter

Salads

Menu 1

Dorset Crab with Avocado and Pea Shoots with a Lemon and Chilli Dressing
Braised Beef Short Ribs with Creamy Butterbean and Leeks and Spring Greens
(Vegetarian option) Spiced and Roasted Cauliflower Steak with Creamy Butterbean and Leeks and Spring Greens
Individual Pavlovas with Lemon Curd Cream, Summer Berries and Pistachios

Salads

Menu 2

Burrata, Speck, Grilled Peach, and Radicchio Salad with a Balsamic Glaze
Seared Salmon with Heritage Tomato and Lime Salsa, Citrus Emulsion, Freekeh and Charred Tenderstem Broccoli
(Vegetarian option) Charred Butternut Squash, with Heritage Tomato and Lime Salsa, Citrus Emulsion, Freekeh and Charred Tenderstem Broccoli (v)
Elderflower Pannacotta with Pistachio Shortbread and Balsamic Strawberries

Menu 3

Beetroot, Orange and Whisky Cured Salmon with Lemon Crème Fraiche, Charred Orange and Watercress Salad
Loin of Lamb with Minted Pea Purée, Potato Gratin, Mint Jellies and Pistachio Dukkah
(Vegetarian option) Stuffed Aubergine with Minted Pea Purée, Potato Gratin, Mint Jellies and Pistachio Dukkah
Chocolate and Salted Caramel Delice with Brown Sugar Meringue, Vanilla Popcorn, Cocoa Nibs and Glazed Pear

Salads

Menu 4

Coconut Shrimp with Turmeric Yoghurt
Red Thai Chicken Curry with Jasmine Rice and Asian Slaw
Lemongrass and Stem Ginger Cake with Vanilla Bean and Yuzu Syrup, Coconut Ice Cream and Pistachio Brittle

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Imogen’s Kitchen is a private and corporate catering service based in London, but with the flexibility to travel to other areas of the UK and abroad.