Blackbird Catering

Sample Dinner menus

Starters

Scallops and chorizo on celeriac puree with hazelnut gremolata

Spiced monkfish, puy lentils, quails egg, shallot bhaji and mango coriander dressing

Crispy five spiced pork belly with crunchy Asian salad and spiced cashew nuts

Salad of sweet potato, red chicory, grilled halloumi, almonds and herb dressing

Roast quail on raw beetroot salad with pomegrante mint and zatar with green tahini dressing

Deep fried squid on preserved lemon and crab cakes with tartare

Local Mackerel confit, mackerel tartare, baby beets, chilli jam and quails egg

White onion cider soup with gruyere croutons

Smoked venison with babaganoush and bitter leaf salad

Mains

Pheasant breast wrapped in pancetta with pheasant leg, potato mushroom pastilla and spinach

Rib eye steaks with sweet potato wedges, blue cheese butter and crispy onion rings

Roast loin of Venison, blackberries, cavalo nero and parsnip puree

Pork ballontine with spring onion, apple potato puree and roast shallot, local greens

Rosemary roast Chicken with truffled potato puree, purple sprouting broccoli and crisp pancetta

Roulade of chard wrapped Duck breast with wild mushrooms, celeriac puree and sweet and sour red cabbage

Sticky braised Lamb neck on carrot and ginger puree with lamb kidney and salsa verde

Panko crusted goats cheese with jerusalem artichokes with hazelnuts and grilled apple

Slow braised pork cheeks with roast pear and honey roquefort butter, pink fir potatoes and rosemary jus

Roast Romney Marsh Lamb with fondant or dauphonise potatoes

Local seasonal fish

Puds

Blood Orange and Cranberry meringue pie

Prue and Armanagnac Tart with clotted cream

Mincemeat Franginpane Tart with brandy vanilla ice cream

White Chocolate Brulee with raspberry sorbet

Banana Parfait with salted caramel sauce

Cocoa Pavlova with winter fruits and hazelnut praline

Winter medjool date coffee and mascarpone trifle