CATERING MENU examples

spring / summer, 2019

salads

 mixed variety tomatoes, light raspberry dressing, feta, basil  & green chilli

summer cabbage, kale & fennel with preserved grapefruit

& dill seeds

pearl barley with dill & spinach pesto, ricotta & grapes

kale & red endive caesar salad with aged 

Finnish goats cheese, popped spelt

grilled courgette with mint & flak seed pesto, young goats cheese,

& spring onions

purple potato, radish, egg, rakuuna, home made mayonnaise & chive salad.
roast cauliflower with tahini, coriander, blood orange, beef tomato

& black sesame

grilled endives & parsa with saffron dressing, parsly & celery

raw courgette & carrot slaw with dijon-liquorice dressing & poppy seeds

cucumber with yogurt dill & lipstikka dressing, fennel, dill seeds

white onion

mains

tofu & beetroot smoked  & roasted in rosemary & bay leaf pesto 

with liquorice, cream & onion sauce

grilled portebello mushroom stuffed with dates, gorgonzola & celery salt

soy sausages, apple & fennel jam, caramelized shallot gravy

slow cooked aubergine, with black tahini oat cream, kale, parsley, coriander,

chilli pumpkin seeds & pomegranite

roast courgettes, cashew & shallot puree, 

poached rhubarb, dill & chervil

baked bulgarian feta with slow braised mixed greens with cayenne 

& green tomato

oyster mushroom with coffee & habanero dressing,

 glass noodles, kyysykaali & fried shallots

courgette stuffed with sunflower seeds & turmeric

scrambled tofu, with fresh tomato & orange zest sauce, 

parsley & celery strips

fried romanesco with aged Finnish goats cheese caesar dressing,  

grilled baby gem lettuce, capers & pickled onion

dips & spreads

black tahini hummus

burnt paprika & red onion, feta & rosemary dip

habanero, kale & påmackan

mushroom & lemon thyme pate

sauerkraut, cashew, mustard & turmeric 

grilled fennel, pear, cashew & parmesan pesto

black lentil, basil & kalamata olive dip

white bean, cumin & auberine puree dip

egg & curry mayonnaise

desert

orange sponge cake with rosemary icing & poppy seeds

date cake with turmeric icing, raspberries & glitter

liquorice pana cotta with strawberry-chilli coulis & fresh strawberries

rhubarb compote with rye crumble & vanilla-black pepper whip

courgette & organic chocolate mudcake with salted pistachio & flowers

meringue with summer berries, basil & whipped cream

chocolate mousse with poached apricot & turmeric

bay leaf pana cotta with toffee, red currents & mini mint

mango with mint pesto, oat yogurt & honey flowers