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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 Bloody Mary gazpacho soup shot Filo cup with smoked salmon, quail egg & lemon mayonnaise Pulled pork on tiny oatcake with spiced apple chutney Pickled pepper, roast garlic & herb cream cheese Smoked mackerel mousse, wholemeal Melba toast and pink grapefruit confit Roquefort with guacamole on rye bread Smoked salmon & cream cheese blini Walnut and sultana bread topped with goat’s cheese, fig & honey Hot A spoon of smoked chicken, broad bean & mint risotto Filo parcel of slow roasted shoulder of lamb, mint and redcurrant dip Scallop, black pudding & pea Fillet steak, potato disk & Béarnaise mayonnaise Stilton & leek tartlet, pine nut salsa Baby sausages with cranberry & mustard dip Prawn tempura, pea & wasabi dip Shitake mushroom fricassee, hoi sin sauce in a pastry cup Chorizo, black pudding and parsnip puree Soup sip of sweet potato & chilli Sweet Chocolate Baileys brownie Shot of clementine, lemon & strawberry trifle Diamond of baklava Rocky road square, space dust Rosemary drop with lemon glaze Chocolate cup filled with white chocolate & basil mousse Shortbread dipped in chocolate & hazelnuts Mini waffle cone filled with cinnamon & honey ice cream Fish Beer battered cod and hand-cut chunky chips, served with lemon tartare sauce, salt & cider vinegar Fish pie: salmon & tiger prawns in a cream sauce with cheese potato topping Salt & pepper squid, Asian noodle salad served with chilli sauce Potato and dill salad, poached salmon and dill dressing Tuna ceviche with baby leaf, red onion and cherry tomato salad Smoked salmon plate served with muslin wrapped lemon and brown bread & butter White crabmeat and tiger prawn salad, honey & ginger dressing Meat Small pork & apple sausages, creamy mash and caramelised onion gravy Steak & Abbot Ale casserole, puff pastry crescent and braised red cabbage Thai green chicken curry and coconut rice served with fresh lime wedges Indian lamb curry and onion bhajis served with coriander chutney Skewers of beef fillet and hand-cut chunk chips with Béarnaise sauce Duck, watercress and watermelon salad, berry dressing Prosciutto, rocket & avocado salad with balsamic dressing Vegetarian Chick pea & root vegetable tagine, cous-cous with coriander & chilli Penne pasta with roasted artichokes, cherry tomatoes, olives and basil served with balsamic syrup & Parmesan shavings Asian barley pilau with mushrooms and pak choi Baby buffalo mozzarella, marinaded peppers, basil pesto and Parmesan with tomato salsa Pear and blue cheese salad with toasted pecans, peppered shallots and vanilla vinaigrette Tabbouleh salad with houmous and tzatziki served with pitta bread crisps Sweet A selection of local award winning ice creams in waffle cones or bowls with chocolate sauce & space dust Afternoon tea: trifles in shot glasses, coffee & walnut cake & pastry tartlets filled with crème patisserie & berries Warm desserts: treacle tart, chocolate brownies & butterscotch pudding – served with crème Anglaise Or a choice of 4 sweet canapés (6 items served in total) chosen from our canapé menu Additional option - savouries & late evening snacks Welsh rarebit muffins, Worcester sauce Toasted crumpets served with local homemade preserves Scrambled egg & smoked haddock on brioche rolls Falafels in pitta pockets with houmous & salad Choose either whitebait or cod in a newspaper cone with hand-cut chunky chips Smoked back bacon in warm ciabatta loaves, sliced 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 Tower of warm mushrooms, goat’s cheese & baby leaves, truffle oil Chicken liver parfait, rocket salad with mustard vinaigrette & toasted brioche Seared scallops on pea puree with warm chive butter sauce Salad of pancetta, quail eggs & coriander with tomato dressing Carpaccio of beef with pesto dressing, beetroot remoulade Scrambled eggs with smoked salmon and dill, warm muffin Antipasti plate of Parma ham, roasted artichokes, peppers, caper berries & shaved Parmesan, extra virgin olive oil Main dishes Spring stew of lamb with turned vegetables and herb cous-cous Poached fillets of lemon sole, salmon mousse, baby courgettes & celeriac mash, white wine sauce Loin and confit leg of rabbit on rosti potatoes, wild mushrooms with Madeira gravy Breast of chicken on lemon gratin, tarragon cream sauce & spouting broccoli Salmon in pastry with Hollandaise sauce, herb tossed new potatoes, peas & mange-tout Fillet of beef on roasted new potatoes, fennel & leeks drizzled with red wine jus Chump of lamb on minted mash, Port reduction and roasted asparagus spears Desserts Vanilla panacotta with ginger syrup & lemon shortbread Warm pear & almond tart, orange Anglaise Passion fruit cheesecake, mango coulis Tiramisu Chocolate fondant, basil creme fraiche American pancakes with banana & Maple syrup 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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