HORSE BOX WITH WOOD FIRED PIZZA OVEN

Hand stretched sour dough pizza bases topped with rich tomato sauce and creamy mozzarella cheese and a selection of mouth watering topping's baked in our wood fired pizza oven in our converted 1980's horse trailer all cut for your guests to grab a slice

MACARONI CHEESE

Cooked in front of your guests in large cast iron pan packed full of mature cheddar and Dijonmustard and then your guests top with any of the following to their liking;
Sautéed leek's, Crispy ham hock, Crispy onions and Selection of vegetables and cheeses

SLOW COOKED CHICKEN KEBAB

A massive chicken leg and thigh kebab spiced with Mexican flavouring and peppers slow cooked over wood and coals carved in front of your guests and served with
Tortillas, Soured cream and a selection of salads,
Vegetarian option available on request.

TACO FOOD TRUCK

Braised brisket with fresh pineapple (GF) Crispy confit pork belly with mojo salsa verde (GF) Smoky chipotle chicken with pickled red onions (GF) Roasted cauliflower with pickled grapes (GF) (V) All served with burnt tomato salsa, pico de gallo, fresh lime and toasted chilli oil

INDOOR STONE BAKED PIZZA OVEN
Hand stretched sour dough pizza bases topped with rich tomato sauce and
creamy mozzarella cheese and a selection of mouth watering topping baked in an electric stonebaked pizza oven and cut up and walked around for your guests to grab a slice

BUTTIES
A CLASSIC BUT A GOODIE
A selection of artisan bread rolls filled with locally sourced Cumberland sausages, smoked baconor Fried egg and field mushroom served with a selection of sauces

NACHO'S
Crispy corn nacho's walked around to your guests topped with
a selection of toppings including beef chilli, bean chilli, creamy
molten mozzarella cheese and a selection of mouth watering dips, soured cream
and chive, guacamole and Pico de gallo.

STUFFIES
Baked stuffed toasted sandwiches packed full of fillings and baked in tin foil until crispy filled witha selection of fillings walked around for your guests to pick from including
Mushroom and mature cheddar
Honey roast ham and cheddar
Brie and bacon

CHEESE TABLE
A selection of sliced British and European cheeses, served with locally sourced artisan bread,chutneys and fresh fruit all laid out on a buffet for people to help them selves too.

BBQ BAPS
all served in a large artisan bap walked around for guests to pick from
Braised brisket with Pico de gallo and siracha mayonnaise
Honey glazed pulled shoulder of pork with apple and ale chutney
Crispy baked halloumi with flame grilled vegetables

EXTRAS
Cheesy chips
Chips

PRICES ARE FROM £8-18.00 PER HEAD

our extra's are not available as an option on their own, just to accompany any of the aboveofferings. When ordering evening food please be aware we would only charge and cater for 75% of your evening numbers. If you would like something different not listed above please do get incontact and we will see what we can do.

CANAPES
VEGETARIAN

Sweet Baby Beetroot Crostini with Goat’s Cheese

Mini jacket potatoes filled with cream cheese and chives

Mini tartlets filled with caramelized butternut squash and crumbled fet

Truffle gnocchi with fresh parmesan chivesand a truffle oil

Balsamic Tomatoes & Pesto On a puff pastry base Roast

Fig and goats cheese tart filled with slow roast fig topped with goats cheese and a rocket
crumb

Asparagus & Hollandaise Pastry tarts filled with blanched asparagus and a homemade
hollandaise sauce

Butternut Squash Risotto Spoons, Roasted caramelized butternut squash in a creamy risotto with truffle oil and parmesan shavings

Beetroot Risotto Topped with crumbled goats cheese

Red Onion & Goats Cheese Tart, Baked shortcrust pastry tartlet filled with a spiced red onion marmalade and creamy goats’ cheese

Creamy Wild Mushrooms On a crouton base

VEGAN

Salsa Verde swirls Vegan puff pastry filled with salsa Verde and vegan parmesan baked unill
crispy

Beetroot Risotto Topped with vegan cheese shavings

Falafel served with a hot and spicy tomato dip

roasted pepper crostini Roasted red pepper hummus topped with marinated chickpeas and fireroasted red pepper julienne with basil cress

Tofu and roasted vegetable bruschetta, Diced smoked tofu with char grilled roasted vegetable in a herb dressing on a vegan crostini base

vegan sausage rolls vegan shroom sausages in puff pastry topped with onion seeds

Aubergine satay skewers, Roast aubergine skewers in a satay marinade with a satay dip and
corriander cress

MEAT

Ham, Egg & Chips Toasted crostini topped with home cooked honey roast ham, a fried Quail’s egg andcrisp potato chips

Steak and chips, crostini base topped with rare fillet of beef and béarnaise sauce and fine potato chips

Mini toad in the holes, homemade mini Yorkshire filled with locally sourced Cumberland sausage and a mustard mayonnaise

Crispy fried chicken, diced chicken breast soaked in buttermilk crispy fried served with a mustard mayonnaise

Lamb bites, mini lamb meat balls topped with crumbled feta with a tzatziki dip

Roast Beef Fillet Yorkshire Pudding Homemade miniature yorkshire puddings
topped with rare fillet of beef and a horseradish cream

Bourbon glazed pork belly cubes, Cubes of slow cooked pork belly with a bourbon glaze and served with soured cream and chive dip

Beef Fillet Crostini, Rare fillet of beef with salsa Verde on a toasted crostini

Miniature Beef Burgers Handmade beef pattie topped with roquette, cherry tomato and Dijon mustard mayonnaise, served in a roll

Roast chicken, Chicken Ballantine served on a sausage and sage stuffing base topped with sweet cranberry sauce.

Brie and prosciutto crostini toasted crostini base topped with a brie mouse prosciutto and a onion and cranberry chutney

Haggis Scotch Eggs

FISH

Prawn Cocktail
Sliced king prawn served on a char-grilled crouton, topped with a spiced marie rose
sauce and tomato concasse

Cullen skink risotto spoons, Creamy risotto topped with smoked haddock and potatoes

Crab on toast, Flaked crab meat in a zesty mayonnaise with fresh chillies and coriander on a
toasted crostini base

Smoked trout and pea tartlets, Mini tartlets filled with flaky smoked trout peas and chives in an egg custard

Smoked salmon omelette rolls Smoked salmon with a chive cream cheese in a fine omelette roll

Crab Fritters With a saffron mayonnaise

Mini salmon encroute Salmon wrapped in puff pastry with a dill mayonnaise

Scottish Smoked Salmon With whisky cream on a crouton base topped with horseradish and whiskeycream topped with beetroot julienne

Scallops with Black Pudding Pan fried black pudding topped with seared scallops and a cauliflower puree

King Prawn & Avocado Blinis Lemon and white wine poached King Prawn served with avocado and a spiced Marie rose sauce

Cod popcorn
Cubes of cod in a crispy beer batter served with tartar sauce

STARTERS

VEGETARIAN
Red Onion & Goats Cheese Tart
Baked shortcrust pastry tartlet filled With a spiced red onion marmalade and creamy goats’ cheese

Baked Tomato Galette with mozzarella
A puff pastry biscuit topped with basil infused creamy mozzarella’ cheese, homemade olive tapenade and
heritage tomatoes with micro cress, toasted pine nuts and a balsamic reduction and basil oil

Creamy mushroom tart
Short crust pastry case filled with a selection of sauteed mushrooms cooked in a creamy sauce with thyme topped
with parmesan shavings and micro cress

Sticky onion tart
Banana shallots slow cooked in a balsamic and garlic marinade with puff pastry, served with a watercress
garnish and extra virgin olive oil dressing

Parsnip Sage & White Bean Soup

Tomato & Pesto Tart
Baked shortcrust pastry tartlet with heritage tomato, pesto and egg custard topped with mature cheddar roasted pine
nuts, pea cress with a balsamic glaze dressing

Asparagus and goats cheese
Chargrilled asparagus tip’s served with goats cheese mousse, cherry heritage tomatoes and a minted olive
oil dressing

Burrata with savoury granola
Creamy burrata topped with a savoury granola spiced with paprika, chilli and coriander packed full of
pumpkin seeds, oats and toasted pine nuts and dressed with a homemade basil oil.

Tomato caprese salad
Selection of tomato’s with torn dressed mozzarella, jewelled red onions and flame grilled peppers topped with
baby basil leaves and extra virgin olive oil and balsamic reduction.

SHARING

Antipasti Platter
Cured meats and roasted vegetables Torn dressed mozzarella, marinated olives and caper berries, Olive oil
and balsamic reduction and hummus

Mediterranean Platter
Falafels & grilled halloumi slices, Roasted vegetables, humous and tzatziki, marinated Olives, Isle of white
heritage tomatoes & feta in olive oil.

Seafood sharing board
Smoked mackerel, smoked salmon topped with Julien beetroot and a horseradish crème fraiche, peeled king prawns with a spiced Marie rose sauce, calamari rings with a dill and lemon dip warm asparagus and a spinach and watercress salad
all our starters are served with baskets of locally sourced artisan bread

Pub classic sharing boards

Home made Scotch eggs with apple in crispy panko breadrumbs, farmhouse pate, baked camembert, and slowroast garlic. served with chunky piccalilli, apple and ale chutney and mixed salad

Fig and Palma ham
Figs wrapped in Palma ham and topped with blue cheese &
roasted, served with mixed salad and an olive oil dressing

Ardennes Pate Sharing Board

Ardennes pate, mixed salad, cornichons, balsamic pickled onions, piccalilli and onion chutney

MEAT

Chicken and ham terrine
Chicken and ham hock terrine topped with pickled cucumber, tarragon mayonnaise and honey mustard dressing.

Chicken wings
Crispy chicken wings in either a spicy chipotle marinade or a Keeley’s Kitchen speciality sticky Bbq sauce both served
with a creamy rainbow slaw and soured cream and chive dip.

Char grilled asparagus and Parma ham

Mozzarella and and asparagus wrapped in parma ham baked and served with a pesto and extra virgin olive oil
dressing with a rocket salad garnish.

Leek & Potato Soup

topped with smoked crispy bacon

FISH

Prawn and avocado bruschetta
Selection of prawn in a spiced creamy tomato sauce with lemon zest and chervil with sliced avocado on a chargrilled
ciabatta base served with a dressed salad garnish

Seared scallops
Seared scallops with pea puree, mint oil, pea shoots and crispy chorizo

Salmon Mousse
Poached salmon mousse wrapped in smoked salmon served with a watercress salad

Smoked salmon and beetroot salad
Sliced smoked salmon on a bed of mixed leaves with beetroot slices and a vodka crème fraiche

Crab Timbale
Crab and avocado timbale served with a tomato concasse and baby leaves and a lemon zest dressing.

MAIN

VEGETARIAN

Risotto Verde
Creamy risotto with peas and asparagus, topped with pea shoots parmesan shavings and mint oil.

Autumnal Risotto
Creamy risotto with roasted butternut squash, topped with fresh rocket, parmesan and sage oil

Roast butternut squash wellington
Puff pastry case filled with slow roasted butternut squash and crumbled feta cheese

Portobello Mushroom
Roasted Portobello mushroom with wilted spinach, roasted pepper and blue cheese

Spring Verde
Creamy risotto with peas, broad beans, spinach and crumbeled feta topped with micro cress and basil oil.

Beetroot Risotto
Creamy risotto with roasted beetroot, Parmesan shavings and a balsamic reduction

Beetroot and goats cheese wellington
Puff pastry case baked till golden bread filled with oven roasted beetroot, red onions and creamy goat’s cheese,

Mushroom and stilton wellington
Puff pastry case filled with sauteed mushroom with onions and creamy stilton

Stuffed Chicken
Chicken supreme stuffed with feta & sun blushed tomatoes and wrapped in Parma ham. Served with a white wine sauce
Dressed with baby leaf watercress.

Watercress & Marsala Chicken

Chicken supreme stuffed with spinach puree and wrapped in pancetta served with sautéed crispy wild mushrooms and a
marsala sauce,

Chicken and ham Involtini
Butterflied chicken supreme rolled and filled with Parma ham and mozzarella cheese, cooked in a sage and garlic butter
served with oregano roasted new potatoes and vegetables.

MEAT

Beef wellington
Fillet of beef wrapped in Parma ham with mushroom duxelle, with a puff pastry casing and a mushroom sauce, served with
dauphinoise potatoes and seasonal vegetables

Beef Fillet
Fillet of beef wrapped in Parma ham topped with sautéed wild mushroom and a Madeira sauce

Fillet and Parma
Fillet of beef wrapped in Parma ham with sautéed spinach and and topped with roasted vine cherry tomatoes, and warm salsa verde dressing.

Fillet of Pork
With a mustard and herb crust, served with sauteed spinach with a mustard and wild mushroom sauce with dauphinoise
potatoes and vegetables

Slow Roasted Lamb Shanks
Locally sourced lamb slow cooked in a roasted tomato sauce with crumbled feta cheese and torn basil leaves or classic red
wine and rosemary sauce Served with creamy mashed potato,

Stuffed Lamb
Lamb loin boned and rolled, filled with feta cheese and mint. Served with dauphinoise potatoes and seasonal vegetables

Lamb Cutlets
Herb crusted rack of lamb served on a bed of broad beans, pea puree, roasted new potatoes and a red wine reduction and
balsamic mint sauce

SHARING

(Served to the table on wooden carving boards to self carve with vegetables in bowls for family service)

Roast Lamb
Joint of either rosemary and garlic speared boned leg of lamb or slow roast shoulder, Served with red wine gravy and homemadebalsamic mint sauce.

Roast Topside of Beef
Topside of beef with a mustard crust served with homemade Yorkshire puddings and a red wine jus.

Roast Pork
Either rolled Pork belly with and apple and sage stuffing, or honey glazed loin of pork or a Slow cooked shoulder of Pork
with a cider and apple glaze and a homemade apple sauce,

Mixed grill sharing board

Chargrilled sirloin steak with pepper sauce, Turkey or chicken supreme stuffed with sage and onion stuffing wrapped in
streaky bacon and slow cooked pulled pork and apple sauce.

for a self carve options please select two vegetables options and one potato option

Potato options

Crisp thyme and garlic roasted potatoes
Roasted new potatoes with salsa verde glaze
Dauphinoise potatoes
Mashed potato
Triple cooked chips
sweet potato fries

Vegetable options
Butter roasted carrots
Braised red cabbage
Minted pea and asparagus with feta cheese (Seasonal)
Broad beans and pea with feta cheese
Roasted root vegetables
Green beans and tenderstem broccoli
Cauliflower cheese

SHARING PIES

one of the following

Chicken, Ham Hock & Leek, chicken and wild mushroom, Slow Cooked Beef shin, Banana Shallot & Ale, mince beef and onion pie

with a vegetarian pie

(v) Mushroom, Shallot & Butternut Squash Pie
(v) Butternut Squash, Spinach & Goats Cheese
(v) Cheesy Leek & Potato Pie
(V) MUSHROOM & STILTON PIE

served with family service mashed potato, seasonal vegetable and jugs of gravy.

protein
Traditional Beef Burger
Lamb & Mint Burger
Jumbo Pork Sausages
Pork & Apple Sausages
Cumberland Sausage Rings
marinated chicken skewers
Peppered Sirloin Steaks
Honey glazed Pork Belly
Chicken thighs in garlic and herbs
Halloumi marinated in fresh herbs
fire roasted vegetables
Peppered salmon fillet
Salmon En Papillote
baked Aubergine stuffed with mozzarella
or tofu, heritage tomato and Basil
chargrilled cauliflower steak with jerk
spices

salad
new potato salad with peas and a salsa verde dressing
Warm buttered new potato salad with chives
New potato salad with garlic mayonnaise and cress
New potato salad with spring onions & peas
Mixed leaf salad
Celeriac & Apple Remoulade
Caprese Salad of tomato and mozzarella
Greek Salad with fire roasted peppers
Italian salad of croutons, vintage tomatoes and olives
Courgette & Feta Salad with olives, pepper, chilli
and a sherry vinegar dressing
Vintage tomato and carrot salad with pumpkin seeds a
balsamic dressing
Homemade coleslaw
rainbow slaw with a yogurt dressing
Roasted beetroot, goats’ cheese and rocket salad
(GF) Balsamic shallots & carrots with goat's cheese
BBQ

SELECT 4 PROTEIN OPTIONS AND 3 SALAD OPTIONS ALL SERVED WITH A SELECTION OF SAUCES AND BASKETS OF BREAD

ALL OF OUR DISHES ARE HAND MADE SO CAN BE EDITED TO SUIT MOST DIEATRY REQUIRMENTS IF THERE IS
SOMETHINGYOU WOULD LIKE CHANGED SLIGHTLY TO SUIT YOUR GUESTS NEEDS PLEASE LET US KNOW

DESSERT
SHARING
Dessert cake stand
We will supply a cake stand per table with a selection of 3
small desserts from the list below for guests to select from
· Banoffee pie
· Lemon tart
· Triple chocolate brownie cubes
· Profiteroles
· Chocolate dipped strawberries
Cream served in jugs

Dessert table
A selection of large homemade desserts all displayed in a
festival style on a table on cake stand and platters laid up buffet
style

Victoria sponge
Carrot Cake with a cream cheese frosting
Lemon Tart
Chocolate Orange Tort with Chantilly cream
Cream served in jugs

Build your own Eton Mess
A Selection of meringues with whipped Chantilly cream,
fresh fruit and fruit coulis

DESEERT TRIO

Select 3 from the below list

Shot glass deconstructed Banoffee pie
Strawberry Eton Mess
Baileys Cheesecake
Miniature Lemon Tart
Triple Chocolate Brownie Cube
Ceramic spoon of white chocolate and raspberry mousse
with fresh raspberries and mint
Chocolate Mousse Cup
Miniature Chocolate Orange Torte
Individual lemon meringue pie
Short crust pastry tart filled with homemade zesty lemon curd and topped with vanilla meringue with raspberry fruit
compote.

Chocolate and Cointreau pot with a vanilla shortbread soldier

Espresso cup filled with melted chocolate and served with a sweet cinnamon dusted churros
Chocolate and Berry Mousse Pots
Winter Berry Pavlova
Vanilla Panna Cotta
Blueberry & Lemon Curd Meringues
Baked Raspberry & Lemon Cheesecake

Plated options
Classic Zesty Lemon Tart
Lemon tart served with fresh raspberries, Chantilly cream

Individual apple and blackberry crumble
Bramley apple and blackberry compote topped with an oaty crumble and served with vanilla custard

Sticky Toffee Pudding
Served with a whiskey caramel sauce and ice cream

Poached Pear
Pear poached in red wine and orange, with a Cointreau cream

Eton Mess
Crushed meringue with a sweetened cream and winter berry compote

Deconstructed Summer Pavlova
With Pimms jelly, local raspberry sorbet and micro mint

Triple Chocolate Brownies
Served warm with fresh fruit and cream

Chocolate Orange Fondant

Molten chocolate fondant flavored with either Cointreau and orange zest, chilli or mint, served with Chantilly cream and raspberry coulis

Chocolate & Berry Mousse Pots
layered white and milk chocolate mouse with fresh fruit and coulis

Strawberry, sherry & Mascarpone Trifle
With fresh strawberries and pistachios

Lemon Posset
Creamy and light lemon posset topped with soft fruit compote &
a vanilla shortbread biscuit

Orange Posset
Creamy and light orange posset with a poached rhubarb compote and vanilla shortbread

Vanilla Panna Cotta
Topped with either: Rhubarb and a ginger crumb, Gin infused blackberry compote or Strawberry and rhubarb
compote with baby basil leaves, served with a vanilla shortbread biscuit

Chocolate Pot
Rich chocolate pot infused with Cointreau topped with Chantilly cream and a shortbread biscuit

ALL OF OUR DISHES ARE HAND MADE SO CAN BE EDITED TO SUIT MOST DIEATRY REQUIRMENTS IF THERE IS SOMETHING YOU WOULD LIKE
CHANGED SLIGHTLY TO SUIT YOUR GUESTS NEEDS PLEASE LET US KNOW