Shilstone Kitchen Canapés

V = Vegetarian
VE = Vegan

Tiny Parmesan and Rosemary Shortbreads with Roast Cherry Tomatoes and Feta (V)

Rye Bread with Smoked Salmon and Horseradish Crème Fraiche

Sesame Coated Sweet Potato Wedges with a Peanut Butter Dip (VE)

Oatcake with Goat’s Cheese and Chili Jam (V)

Fresh, Devon Crab on Crostini with a Lime Mayo

Spinach and Feta Filo Parcels (V)

Mini Thai Fishcakes with Sweet Chili Dipping Sauce

Chicken Liver Parfait with Brioche Toast and Red Onion Confit

Mini Chinese Style Spring Rolls with a Sweet Chili Dipping Sauce (VE)

Butternut Squash and Spinach Frittata with Crème Fraiche and Pesto (V)

Butternut Squash and Chorizo Skewers

Crostini with Parma Ham, Parmesan Shavings and Truffle Oil

Crushed Minted Pea on Crostini (VE)

Lamb Polpettini with Yoghurt Mint Dip

Tandoori Tofu Skewer (VE)

Mini Sausages with a Honey Mustard Glaze

Prawn Marie Rose Tartlets

Tortilla Chips with Homemade Guacamole (VE)

Chicken Tikka Skewers

Mozzarella, Cherry Tomato and Pesto Tartlet (V)

Crushed White Bean and Garlic on Crostini (VE)

Mini Chinese Style Spring Rolls with a Sweet Chili Dipping Sauce (VE)

The Rustic Menu

The Starter

Country Terrine with Ciabatta Toast and Rustic Chutney

Refreshing Tomato Bruschetta with Mozzarella and Basil (V)

Homemade Soup (select one to be served to all guests):

– Chilled Courgette and Cream Cheese (V)
– Carrot and Coriander (V)
– Minted Pea (V)
– Roasted Red Pepper and Tomato (V)

Soups are served with Rustic Bread and Butter

The Main

Slow Roasted Belly of Pork with Wilted Greens and Cider and Apple Sauce on a bed of Creamy Mash Potato

Chargrilled Chicken Baked with Tomatoes, Chorizo and Cannellini Beans served with New Potatoes

Chicken Chasseur with Mashed Potato and Seasonal Vegetables

The Dessert

Sticky Toffee Pudding with Fudge Sauce and Double Cream

Sharing Style Italian Trifle

Sharing Style Summer Eton Mess

Sharing Style Eton Mess

The Shilstone Aficionado

The Starter

Crumbled Goat’s Cheese with Roasted Beetroot, Toasted Pine Nuts and Mixed Leaves
with a Walnut Dressing (V)

Garlic and Herb Courgette Ribbons with Feta and Rocket (V)

Light Chicken Salad with a Lemon and Chive Dressing

Mini Crab and Gruyère Tartlet

Dill Blini with Smoked Salmon, Crème Fraiche, Lemon and Chives

The Main

Slow Roasted Pork with Ginger and Citrus served with Celeriac Mash and Broccoli

Mozzarella and Pepper stuffed Chicken, wrapped in Smoked Bacon, garnished with Roasted Vine Tomatoes, Rocket with a Basil Pesto served with New Potatoes and Seasonal Mixed Vegetables

Lamb Tagine with Giant Jewelled Cous Cous

Duck Breast with a Plum Sauce, Potato Cake and Red Cabbage

The Dessert

Apple and Amaretti Tart with Vanilla Mascarpone

Lemon Tart with Raspberry Coulis

Chocolate Mousse Pot with Chantilly Cream and Berries

Mozzarella and Pepper stuffed Chicken wrapped in Smoked Bacon, garnished with Roasted Vine Tomatoes, Rocket and dressed with a Basil Pesto

The Phoenix Menu

The Starter

Honey Glazed Duck with a Pomegranate Dressing on a Mixed Leaf Salad

Seasonal Asparagus wrapped in Parma Ham on a bed of Rocket with Parmesan Shavings
and a Hollandaise Dressing

Fresh Devon Crab Salad served with a Lemon Mayonnaise

Roasted Butternut Squash with Feta, on a bed of Rocket and Pesto Dressing (V)

Baked Fig with Goat’s Cheese, Pine Nuts and a Balsamic Glaze (V)

The Main

Fillet of Beef with Red Wine or Wild Mushroom Sauce, Dauphinoise Potatoes and Wilted Spinach

Beef Bourguignon on a bed of Celeriac Mash served with Savoy Cabbage

Slow Cooked Lamb on a bed of Mustard Mash served with Seasonal Vegetables

Baked Cod on a bed of Crushed New Potatoes served with Green Beans

The Dessert

Trio of Dessert: Chocolate Brownie, Strawberry Cheesecake and Pear Tart with Crème Anglaise

Dark Chocolate and Hazelnut Delice with Raspberries and Vanilla Ice Cream

Pear Frangipane with Crème Fraiche

Black Forest Gateau

Honey Glazed Duck with a Pomegranate Dressing on a Mixed Leaf Salad

Vegetarian Main Meal Options

Butternut Squash and Spinach Risotto

Mushroom Risotto

Pea, Broad Bean and Mint Risotto

Pea and Shallot Tortellini

Vegetable Moussaka

Mushroom Stroganoff with Wild Rice

Red Onion and Goat’s Cheese Tartlet on a bed of Rocket, served with New Potatoes and Seasonal Vegetables

Devon Blue Cheese and Leek Tartlet on a bed of Rocket, served with New Potatoes and Seasonal Vegetables

Mushroom, Asparagus and White Wine Pie served with Creamy Mash Potato and a medley of Seasonal Vegetables

Butternut Squash and Spinach Risotto