MENU PACK WINTER 15/16

T: 0203 7712 652 E: [email protected] www.socialpantry.co.uk @Social_Pantry CANAPÉS VEGGIE Warm Beetroot and Goats’ Cheese Tart Tartin with Balsamic Reduction

Soft Boiled Quail’s Egg on Celeriac Remoulade in Filo Roasted Garlic Ricotta on Flat Bread with Caramelised Shallot, Beetroot Crisps Pan Seared Tender Stem with and Lemon Butter Cornet Of Sun-Dried Tomato Mousse with Black Olive Tapenade Celeriac Soup with Truffle Oil Basil and Kale Pesto Polenta Cake with Salsa Verde and Edible Flowers MEAT Slow Roasted Shredded Lamb Shank Croquet with Harrissa Dipping Sauce Pan Seared Sirloin Steak with Chimichurri Dip Chicken Liver Pâté with Toasted Brioche and Pear Black Pudding Scotch Egg with English Mustard Warm Figs in Parma Ham with Stilton Cheese and Honey Three Cheese Mac n’ Cheese with and Basil Oil

Devils on Horseback with Pancetta and Sweet Chilli Pan Seared Rump Steak with Béarnaise Sauce and Chips Honey’d Gammon Skewers with Parsley Sauce FISH Potted Crab on Burnt Toast with Lemon and Cornichon Salsa Beetroot Bilins with Lemon and Black Pepper Smoked Mackerel Smoked Trout Pâté with Dill and Lemon on Rye Crisps Pan Seared Scallops in Lemon Butter, Served with Pea Purée and Salsa Verde Herb Crusted Cod and Salmon Fish Cakes with Red Pepper Aïoli Dip Ginger and Soy Tuna Tartar with Black Sesame and Edible Flowers Bloody Mary Soup Shot with Coriander and Sweet Chilli King Prawn Skewer DINNER STARTERS VEGGIE Sautéed Wild Mushrooms on Brioche with Panne’d Hen Egg Honey Baked Camembert Cheese with Roasted Raisins and Ciabatta Toast Beetroot and Goats’ Cheese Tart Tartin with Balsamic Reduction Parsnip, Apple and Thyme Soup with Toasted Pumpkin Seeds Honey’d Fig with Caramelised Walnuts and Goats’ Cheese Salad MEAT Shredded Ham Hock Salad with Honey Glazed Root Vegetable and Pea Purée Winter Salad of Honey’d Fig with House Cured Bresaola and Buffalo Mozzarella Slow Cooked Duck Confit Terrine with Red Onion Jam and Toasted Brioche Fillet of Angus Beef Carpaccio with Celeriac Remoulade, Parmesan Short Bread Buttered Jerusalem Artichoke with Pancetta Crumb and Truffle Oil Brustchetta FISH Brown Crab and Gruyère Soufflé with Edible Flower Salad Potted Shrimp with Clarified Paprika Butter and Melba Toast

Beetroot Cured Salmon with Horseradish Cream, Edible Flowers on Toasted Rye Pan Seared Scallops with Celeriac, Salsa Verde and Pancetta Crisps Tuna Tartar with Avocado, Sesame Noir, Lime with Crouton and Spring Onion MAINS VEGGIE Wild Mushroom and Camembert Wellington with Butternut Mash Cauliflower and Sorrel Gnocchi, Toasted Flax Seed, Lemon Oil Goats’ Curd, Pickled Beetroot Salad with Caramelised Walnuts, Quail’s Egg Ricotta Filled Homemade Spinach Ravioli with Almond, Lemon and Thyme Butter Three Cheese Mac N’ Cheese with Basil Oil MEAT Honey Glazed Duck Breast with Fondant Sweet Potato and Roasted Cannellini Crispy with Black Olive Tapenade, Sautéed Kale and Carrot Mash ‘12 Hour’ Slow Roasted Beef Shin with Parsnip Purée, Turnip and Horseradish Crisps Two Bone Rack of Lamb, Classic Potato Mash with Grilled Tenderstem 28 Day Aged Fillet of Black Angus Steak, Bearnaise Sauce, Roasted Cherry Tomatoes FISH Roasted Fillet of Hake with Sautéed Wild Mushroom, Jerusalem Artichoke Purée Pan Seared Sea Bass, Curried Black Lentils and Roasted Cauliflower Roast Cod, Heritage Kale, Caramelised Onions, Squid Ink, Mussels, Crispy Cod Skin Curried Monkfish with Sweet Potato, Lemon Grass and Lime Leaf Grilled Mackerel Fillet and Beetroot Salad with Edible Flowers, Sour Dough Croutons DESSERTS

Sea Salt, Caramel and Cardamom Tart with Orange Zest Mascarpone Apple Tart Tatin with Salted Caramel Granola Crumb and Honeycomb Ice Cream Flourless Chocolate Cake with Homemade Hazelnut Brittle and Milk Ice cream Warm Homemade Cinnamon Doughnuts wit