Sean's birthday bash

17th August 2019

Potted ham hock

spiced pear, stilton and hazelnut salad

*

Roast loin and slow roast breast of lamb

cauliflower puree, ras el hanout cauliflower, fondant potato

broad beans, red wine jus

*

English and continental cheese board

bread, crackers and fruit

Hattie and Mark's 10th Wedding Anniversary

3rd August 2019

Beetroot and vodka cured salmon

pickled cucumber, peashoot and radish salad

*

Heritage tomato and mozzarella salad

basil pesto

*

Whole poached dressed salmon

*

Honey roast glazed gammon

*

Chicken supreme

filled with sweet shallot and tarragon mousse

*

Potted ham hock

*

Glazed halloumi with roast cherry tomatoes

*

French style potato salad

*

Hispi cabbage slaw

*

Roast vegetable and herb couscous

*

Citrus and coriander bulgur wheat and quinoa

Sunday lunch

7th April 2019

Watermelon and chilli gazpacho

with avocado and tomato salsa

*

Spiced roast best end of lamb

carrot and cardamom puree

Bombay bubble and squeak

mint and coriander raita

*

Panache of fruits

passion fruit yoghurt

Wine dinner

16th March

A selection of foods to compliment wines

home made soda and sourdough breads

*

Traditional Irish stew

winter vegetable and barley stew

Colcannon

*

Ull flan served with cardamom yohgurt

Familie Fodselsdag Frokost

9th September 2018

Beetroot and vodka cured salmon

with pickled radishes, drunken beetroot, shaved fennel and peashoot salsa

*

Supreme of local free range chicken wrapped in Serrano ham and filled with shallot and apple mousse, served with cider reduction

hispi cabbage slaw, French style potato salad, tomato, red onion and basil 

mixed seasonal vegetables

*

Fresh fruit platter

Val's birthday dinner

14th July 2018

Beetroot cured salmon

with summer leaves, pickled radishes, broad beans and peashoot pesto

*

Duo of lamb

marinated roast 3 bone rack, slow roast belly epigram

celeriac puree, baby spinach, red wine jus

minted new potatoes, panache of summer vegetables

*

Local artisan cheese tower

celery, grapes, homemade bread, selection of chutneys

*

Platter of fresh fruit

The Grand Vintage Crew

2nd June 2017

Local Kent asparagus wrapped in Serrano ham

pear, hazelnut and blue cheese salad, pea shoot pesto

*

Pan fried fillet of sea bream

cauliflower puree, roast beetroot, roast cauliflower

broad beans, marsh samphire, selection of seasonal vegetables, potatoes

*

Lemon posset

with macerated early summer berries, shortbread

*

Penshurst unpasteurised cheddar, Butlers Farmhouse Double Gloucester, Somerset Brie, Shropshire Blue,

grapes, artisan bread, homemade chutneys

© 2019 s.tuck in a pickle

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