the hog & apple food co © 2016

GASTRO WEDDING MENU MAIN COURSE

The team have come together to bring At the start of every new season you an amazing selection of main there’s a new menu, a development of course dishes that revolve around the classic dishes and a new benchmark of quality of the produce local to us. possibilities. With our own unique style, presentation and interpretation, we bring high end The Hog and Apple Food Co’s heart is in restaurant quality dining to your every dish; our heritage, our ethos, our special event. reputation. Bursting with flavour and hand-picked from our Yorkshire Larder, When a passionate team of chefs come there’s a main course dish to suit together, something exciting happens. all tastes. CHICKEN

OXTAIL AND SPINACH CHICKEN BREAST, POACHED CHICKEN FRESH CHORIZO AND BREAST LANGOUSTINE

Sautéed chanterelle mushrooms, chicken Sweet potato chips, warm rocket and samphire consommé, savoy cabbage, braised fennel and fricassee and a chorizo cream sauce. fennel shoots.

PAN ROASTED CHICKEN CHICKEN SUPREME BREAST WRAPPED IN (CHICKEN BREAST) PANCETTA AND BALLANTINE With mushroom couscous, green beans, carrot Chicken breast and chicken thigh, stuffed purée and a mushroom and smoked bacon with spinach, pancetta and sausage meat cream sauce. farce, wrapped in Parma ham, chive crushed new potatoes, tender stem broccoli, chantenay carrots, chicken and thyme sauce.

DUCK

GRESSINGHAM DUCK AND SCALLOP DUCK DUO Ravioli of duck, pan seared scallop, sweet potato fondant, wilted spring greens, sherry Confit leg of duck croquette, pan seared breast and plum jelly, with a butternut squash veloute. with pomme purée, wilted wild garlic, baby leeks and roasted baby carrots.

CLASSIC DUCK ASIAN DUCK Pan fried supreme of duck or chargrilled breast, broccoli purée, asparagus and plum Soy and honey glazed duck breast with a hoisin infused potato dauphinoise and masala jus. and coriander risotto, pak choi and tempura vegetable garnish.

GASTRO WEDDING MENU MAIN COURSE 2 PORK

BELLY PORK BELLY AND SHOULDER

Confit belly pork with crackling spear, spiced Sous vide belly pork with a slow roast ‘Old parsnip bubble and squeak, buttered samphire, Spot’ bon bon, with celeriac remoulade, carrot wilted spinach, carrot and swede purée, apple purée and apple infused potato rosti. and cider velouté.

IBERICO PORK PORK TRIO >> NEW FOR 2016/2017 Pan fried fillet, confit belly and braised cheek with pomme purée and cider sauce served with Contact us about this new and exciting range of seasonal vegetable. ground breaking pork dishes.

LAMB

RACK OF LAMB AND RUMP AND SHOULDER SHEPHERDS’ PIE OF LAMB

Cumin scented porcini mushroom purée, braised Roast rump of Kerry Hill flock Lamb and a lamb broth, minted peas and individual beignet of confit shoulder, pearl barley casserole pans of shepherds’ pie. rosemary and mint jus.

KERRY HILL LAMB LAMB CUTLET AND SHANK LOIN

Slow braised lamb shank, mint and rosemary Herb crusted lamb cutlet with sliced loin, pomme purée, roast seasonal root vegetable, and rosemary and mint dauphinoise potatoes, minted rich lamb gravy. pea purée, chargrilled asparagus tips, honey glazed baby carrots and a Madeira jus.

GASTRO WEDDING MENU MAIN COURSE 3 BEEF

STEAK AND WOLD TOP FLAT IRON STEAK, ALE PIE BRAISED SHORT With chestnut mushrooms, flaky pastry and RIB BEEF served with a cheddar mash, honey roasted carrots, rich gravy. Long horn flat iron steak with a braised beef short rib croquette, dauphinoise potatoes, confit shallots, celeriac purée and chantenay carrots and bone marrow jus. CHATEAUBRIAND

Served as the ultimate Sunday dinner with seasonal vegetables, roast potatoes, and SIRLOIN OF LONG Yorkshire puddings. HORN BEEF WITH OR GUINNESS BRAISED Chateaubriand, tempura onion rings, field tomato/mushroom tian, stacked triple OXTAIL cooked chips, rocket and pea soot salad, sauce béarnaise. With field mushroom, spinach and salsify, potato rosti, artichoke purée, a port and red wine sauce.

RIB EYE OR FILLET S T E A K

Chargrilled rib eye or fillet steak, hand cut chips, shitake mushrooms, crunchy pickled coleslaw, and peppercorn sauce.

GASTRO WEDDING MENU MAIN COURSE 4 FISH

MACKEREL THREE BEER BATTERED WAYS WHITBY HADDOCK

Pan seared fillet with flat bread, Ballantine With thick, hand cut chips, pea purée, tartar of fillet, mackerel terrine with a baby fennel, sauce, garnish. baby beetroot and quinoa salad and a red pepper hollandaise.

FILLET OF SEABASS SOY AND HONEY With a lightly curried shellfish bisque, sea vegetables, mussels and saffron potatoes. GLAZED SALMON FILLET

Served on pickled cucumber with warm Asian noodle salad and a bisque style sauce.

GASTRO WEDDING MENU MAIN COURSE 5 VEGETARIAN

WILD MUSHROOM RED ONION AND STRUDEL BALSAMIC TARTE Pea and leak risotto and a mushroom jus. TARTAN

Cauliflower rarebit, purple sprouting broccoli, pomme purée. GOATS CHEESE AND MUSHROOM TIAN THAI STYLE RED Butternut squash risotto with lasagne terrine, cherry tomato and roast red pepper gazpacho. CURRY WITH GLASS NOODLE

Tempura veg garnish and chilli flat breads. CHARGRILLED ASPARAGUS AND RADICCHIO SALAD

Sautéed potatoes, poached ducks egg, lemon hollandaise and parsnip crisps.

GASTRO WEDDING MENU MAIN COURSE 6 TRADITIONAL

ALL ABOUT THE PRODUCE. TRADITIONAL WEDDING BREAKFASTS SERVED IN OUR OWN UNIQUE AND RELAXED STYLE. THE BELOW JOINTS OF MEATS CAN BE SERVED ON CARVING BOARDS TO EACH TABLE ALONG WITH THE CONDIMENTS AND SIDES IN TRAYS, CRATES, BOWLS, BOARDS AND DISHES AS A FAMILY SERVED SHARING STYLE OF DINING.

SPIT ROAST STRIP THE HOG AND APPLE LOIN OF DEXTER BEEF HOG ROAST WEDDING Celeriac purée, roast root veg. BREAKFAST

How it all started. The history of The Hog and Apple on a plate. The warm traditional sides with Hog Roast all plated or partially plated. SPIT ROAST LOIN OF >> The rare breed 15 hour ‘Old Spot’ Hog Roast RARE BREED PORK >> The full range of chutneys >> Our apple and plum sauce Apple sauce and sausage apricot farce, braised >> Homemade stuffing fennel and leek. >> Crackling

All the above comes to the table on an oak plank or as plated portion. ROAST LEG OF LAMB

Celeriac purée, roast root veg. >> Choice of potatoes >> Choice of vegetables for example, cider braised cabbage and crispy pancetta, honey glazed chantenay carrots, roast root vegetables LEMON AND SAGE >> Yorkshire pudding with sage and fennel >> A rich gravy MARINATED ROAST CHICKEN SUPREME The above traditional sides can be changed with salads to create a summer style, relaxed hog With sage seasoning and bacon wrapped rare roast wedding breakfast that is served in bowls breed, taste tradition, award winning sausage. and on boards to each table.

The above hog roast can also be swapped with a full lamb roast or hindquarter of beef roast. All the above are served with Yorkshire puddings, baby roast new potatoes, a choice of seasonal vegetables or roast root vegetable and a gravy, jus or sauce to complement each meat.

>> Let us know about any allergies or dietary requirements you have so we can advise, adapt and make recommendations on any food choices you make.

GASTRO WEDDING MENU MAIN COURSE 7