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 Almond 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 Chutney Black Pudding Scotch Egg with English Mustard Warm Figs in Parma Ham with Stilton Cheese and Honey Three Cheese Mac n’ Cheese with Pancetta 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 Pork Belly 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 with Cinnamon and Coco Sugar Blackberry and Apple Tea Cups with Crème Anglaise Earl Grey and Gin Granita with Minted Sugar Blackberries and Edible Flowers Pistachio and Dark Chocolate Mille-feuille Buttermilk Panna Cotta with Plum Sorbet and Thyme Biscuit Vanilla Sponge Trifle with Raspberry Jelly and Lavender Custard Coconut Meringue and Blueberry Eaton Mess A Selection of British Cheeses Served with Homemade Chutney and Crackers TO SHARE SALADS Roasted Butternut Squash, Feta Cheese and Couscous Savoy Cabbage with Pancetta, Pea, Basil and Mozzarella Curried Cauliflower with Pomegranate,Roasted Courgette and Aubergine Roasted Sweet Potato and Avocado with Edible Flowers, Rocket and Pea Grilled Broccoli, Caramelised Red Onion, Cherry Tomatoes and Goats’ Cheese Ginger and Soy Yellow Pepper Couscous with Cashew Nuts and Edamame Bean Smoked Aubergine, Seared Chorizo, Chick Pea and Puy Lentil Roasted Carrot, Parsnip and Pumpkin Salad with Pumpkin Seeds Chick Pea, Butter Bean, Parsley, Red Onion and Cherry Tomato with Quinoa Rosemary Roasted New Potato, Celeriac, Sweet Potato and Garlic Roasted Courgette and Beetroot Salad with Endive Cabbage, Apple and Carrot Winter Slaw Blood Orange, Green Beans, Hazelnut, Feta and Cherry Tomatoes Kale, Cabbage and Sprout Salad with Pancetta Crisps and Sour Dough Croutons Roasted Butternut Squash with White Onion and Roasted Garlic Couscous Kale Caesar Salad with Beetroot Died ‘Pink’ Eggs and Aged Parmesan MEAT PLATTERS Flat Iron Steak with Chimichurri Slow Roasted Pork Belly with Fennel, Coriander Seed and Crispy Crackling Rib of Beef with Porcini, Tarragon and Port Gravy Whole Roasted, Free Range, Garlic Chicken with Lemon and Sage Stuffng Slow Roasted Shoulder of Lamb with Rosemary Salt Rare Fillet of Beef with Bearnaise Sauce and Roasted Cherry Tomatoes Whole Roasted Honey and Apricot Marmalade Glazed Ham All above served with accompanying platters of salads, potato and grains. AFTERNOON TEA SAVOURY [Open bite sized sandwiches] Smoked Scottish Salmon Pâté with Cucumber Ribbons, Lemon and Dill on Rye Rare Roast British Beef, Horseradish Cream, Rocket, Radish Carpaccio Ciabatta Soft Boiled Quails Eggs with Beetroot Hummus on Flat Bread Toasts Wiltshire Ham with British Stilton and Parsley Sauce on Ciabatta Cheese Scones with Red Onion Chutney and Goats’ Curd Roasted New Potatoes, Spring Onion, Chive Yoghurt and Pea Purée Sundried Tomato, Ricotta and Cream Cheese Doughnuts SWEET Salted Caramel Eclairs with Thyme Dark Chocolate Brownies with Pistachio Crumb Vanilla and Rosewater Cheesecakes with Cyrstalised Rose Petals Glazed Strawberry and Fig Tartlets in Charcoal Pastry Lemon and Lavender Possets with Thyme Biscuits Coffee and Walnut Cakes with Cream Cheese Icing Orange and Almond Loaf Cakes with Goji Berries Edible Gold Vanilla Doughnuts Oreo and Valrhona Chocolate Cupcakes The Social Pantry Biscuit Tin: A selection of your favourite British classics with a Social Pantry twist BRUNCH BREAKFAST Baked Egg with Brown Crab, Spinach and Cayenne Pepper Perfectly Soft Boiled Egg and Marmite Soldiers Homemade Muesli with Blueberries and Hazelnuts and Soy Mini Milk Bottles Classic Kedgeree with Edible Flowers Smashed Chilli Avocado with Basil, Poached Egg, Roasted Tomato on Toasted Rye Porridge with Flax Seed, Mixed Berry, Honey, Banana and Goji Berry Garlic and Wild Mushrooms on Brioche with Soft Poached Hens Egg Spinach, Potato and Pancetta Rosti with Soft Poached Hens Eggs Walnut and Fig Loaf with Chilli Marmalade Banana Bread and Espresso Butter Cinnamon Pancakes with Blueberries and Maple Syrup Ginger Pig Sausage and Ginger Pig Bacon Brioche Bap DRINKS Bucks Fizz with Nye Timber English Sparkling Wine Bloody Mary Carrot and Mango Smoothie Banana, Winter Berry and Yogurt Smoothie Carrot, Apple, Pineapple and Ginger Juice Beetroot, Pear, Celery and Apple Juice Spinach, Kale and Apple Juice Beetroot, Apple and Celery Juice Carrot, Pear and Apple Juice HEALTHY BREAKFAST Bircher Museli with Roasted Fig Apple, Ginger and Pumpkin Seed Muffns Goji Berry, Pumpkin Seed and Granola ‘Energy’ Bar Winter Berry Salad with Mint Syrup Social Pantry Granola with Yogurt and Apricot Purée Almond Pancakes with Blueberries and Walnuts Smoked Salmon, Spinach and Soft Boiled Egg Pot with Sunflower Seeds SNACK POTS Smoked Bean Pâté with Carrot and Flax Seed Crostini Sautéed Sugar Snap Pots With Minted Salt and Chilli Beetroot Hummus Dip with Quinoa Bread Toast Sautéed Tender Stem with Hazelnut and Orange Mixed Nut and Seed Pot with Goji Berries Social Pantry Date and Nut Energy Balls SWEET TREATS Chocolate Orange Brownies Raw Blackberry Cheese Cake Green Tea Cupcakes with Matcha Icing Raisin and Pistachio Cookies Fig Compot with Social Pantry Granola Crumb DRINKS Beetroot, Kale and Ginger Juice Pear, Peach and Mint Juice Cranberry, Apple and Ginger Juice Spinach, Banana, Cashew and Coconut Water Smoothie Winter Berry and Yoghurt Smoothie BIGGER BITES TOASTIES Cheese and Wiltshire Ham with Homemade Red Onion Jam Salted Greens on Toast with Roasted Garlic and Cherry Tomatoes Smashed Avocado, Chilli and Basil with Edible Flowers Spiced Flaked Mackerel on Toast with Beetroot Yoghurt Smoked Salmon with Beetroot, Mustard Yogurt and Micro Cress SNACKS Beetroot Hummus with Cumin Flat Bread Avocado Hummus with Radish Homemade Sausage Rolls with Fennel Seed Feta and Marinated Olives with Thyme Ham Hock Scotch Eggs with English Mustard FUN MINIS Mini Burgers with Social Pantry Relish Fish and Chip Cones with Pea Purée Crispy Squid Buckets with Lemon Aïoli Glazed Steam Pork Belly Steam Bun Bap with Spring Onion Mini Chocolate Tart with Salted Caramel Popcorn BOWL FOOD Boeuf Bourguignon with Creamy Mashed Potato Spicy Chickpea and Pan Seared Chorizo