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Menu Samples |
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We are pleased to include a selection of our menus for your consideration. These are provided here purely as examples and are usually used as "working documents" to create your own menu especially for your event. Cold Cromer crab with coriander & lemon on an olive oil cracker Tomato and mozzarella lollipops Chicken terrine on rosemary shortcake, tomato confit Brandade of cod with sliced radish served on a china spoon A duo of chilled soup sips: strawberry & pea and mint Duck confit with rhubarb & chive chutney, endive Herb scone topped with trout mousse & lemon Griddled courgette wrap with oven roasted tomato, artichoke and rocket A selection of sushi - filled or topped with cucumber, prawn, tuna carpaccio or smoked salmon served with wasabi, pink ginger & soy Hot Shot glass of deep fried whitebait with roasted garlic mayonnaise Stilton fritters with tomato chutney Bacon, black pudding and apple tarts Filo parcel of smoked mackerel and mint Welsh rarebit with poached pear & rocket pesto Beer battered coconut prawns, honey & chilli dip Mini Yorkshire pudding filled with Suffolk sausage & apricot compote Filo cup filled with beetroot & mint risotto, crumbled goat’s cheese Sweet Belgian chocolate cup filled with black cherry fool Shot glass filled with layers of stewed pineapple & coconut cream Tartlet filled with crème patisserie & seasonal fruit compote Mini banoffi pies with caramelized banana and Chantilly cream, chocolate dusting Mini brioche & butter pudding, marmalade glaze Baby apple crumble tarts, Calvados cream Fresh fruit skewers with yoghurt, passion fruit & honey dip Tiny Pavlovas filled with fruit curd & seasonal berries
Beer battered cod served with hand-cut chunky chips, lemon tartare sauce Chilli-con-carne with steamed basmati rice Cottage pie Fish pie: salmon & tiger prawns in a cream sauce with cheese potato topping Chinese prawn stir fry with noodles Kedgeree & mango chutney Pea & Parmesan risotto with basil oil
Sirloin of beef or whole lamb cooked & carved from the spit served with salads below or in an assortment of breads with appropriate condiments Spiced chicken or beef, guacamole, soured cream, tomatoes, salad & chilli sauce served in tortilla wraps
Meze: falafel, stuffed vine leaves & pitta breads served with tiny bowls of hummus & baba ghanoush Seafood: poached and smoked salmon, tiger prawns and lobster with home-made lemon mayonnaise Antipasti: marinated artichokes & oven roasted aubergines, & peppers ? dressed with olive oil, Parmesan and caper berries served with bread sticks Indian: samosas, bhajis, pakora & spring rolls served with raitta & lime chutney Cheeses: a platter of British cheeses, biscuits & bread with figs & grapes
Little gem lettuce, fine green beans, Parmesan, anchovy & soft boiled quail eggs with Caesar dressing Carpaccio of tuna on a salad of rocket & broad beans, pesto vinaigrette Asparagus, chicken & hot new potatoes with lemon dressing Chickpeas, red pepper & chilli with baby leaves & courgette ribbons
Chocolate fondue with marshmallows, shortbread & fruit Ice cream station offering a selection of local award winning ice creams in waffle cones or bowls with chocolate sauce & raspberry coulis Afternoon tea: trifles in shot glasses, baby scones & chocolate profiteroles Warm desserts: apple crumble tartlet, chocolate brownies & brioche & butter pudding served with jugs of English custard
Welsh rarebit muffins, Worcester sauce Toasted crumpets served with local homemade preserves Scrambled egg & smoked haddock blinis Oat cakes topped with goat?s cheese, beetroot & baby leaves Menu A Smoked trout, Parmesan, baby gem lettuce, anchovies, croutons & sorrel crème fraiche Chicken, avocado and whole grain mustard salad, crisp pancetta Butternut squash & tomato, spinach and ricotta lasagne
Warm new potatoes, herb dressing Rocket & beetroot salad with horseradish Spring slaw made with spring cabbage, early carrots and fennel
Baked rhubarb and amaretto cheesecake, stewed rhubarb
Garlic & rosemary roasted leg of lamb, mint jus Salmon wrapped in puff pastry, herb mayonnaise Chickpea, tomato and coriander masala
Griddled courgette & aubergine salad, goat’s cheese & mint Green beans, mangetout and toasted pine nuts with lemon vinaigrette Basmati & wild rice salad with tomato and chive
Passionfruit and ginger trifle tumbler
Peppered fillet of beef, served hot or cold with home-made chutneys Hot smoked salmon & prawn fishcakes, watercress sauce Tartlet of Shropshire blue cheese & pear
Salad of olives, red onions, feta cheese, cucumber & romaine lettuce Wild rocket, figs, peppers and roasted tomatoes with balsamic syrup Noodle salad with peas, broad beans & basil
Chocolate Pavlova, chocolate cream and cherry compote Starters Spiced roasted parsnip & apple soup, parsnip crisp Warm salad of chicken livers, spinach & bacon with balsamic syrup Twice baked Shropshire blue soufflé, rocket & pear salad Carpaccio of tuna with a tomato and chilli chutney Celeriac remoulade, winter leaves and olive bread toast Warm mushroom tartlet with thyme & gruyere Winter game terrine served with warm toast & rhubarb and chive chutney Main Dishes Rack of lamb with a herb crust served on mustard gratin potatoes, pea puree and honey reduction Baked halibut with watercress sauce, creamed leeks and baby roasted potatoes Guinea fowl with Madeira and spiced oranges, buttered mash and curly kale Slow roasted pork shoulder with garlic potatoes, fennel & baked onion with spiced apple gravy Seared scallops on Jerusalem artichoke puree with herb oil, hand-cut chunk chip tower Loin of venison served with potatoes rosti, roasted winter roots & Port jus Balsamic glazed duck breast with mushroom risotto, roasted butternut squash Desserts Cardamom rice pudding, plum compote Chocolate ‘trillionaire’ square, mint crème fraiche Baked apple pudding with caramelized apples & Crème Anglaise Armagnac and prune panacotta Warm butterscotch pudding, vanilla pod ice cream Pavlova filled with fresh orange curd, spiced roasted pineapple & coconut cream A trio of English cheeses served with biscuits, fruit & homemade chutney |
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The Movable Feast
Bull House | Bull Lane | Pakenham | Bury St. Edmunds | Suffolk IP31 3LL t: 01359 231231 | mailus@themovablefeast.co.uk |
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