CATERING MENU examples
spring / summer, 2019
salads
mixed variety tomatoes, light raspberry dressing, & basil
summer cabbage, kale & fennel with preserved grapefruit
& dill seeds
red cabbage, kyysykaali & fennel with blood orange dressing, tarragon, dill & mint
pearl barley with dill & spinach pesto, ricotta & grapes
kale & red endive caesar salad with aged
Finnish goats cheese & hemp seeds
grilled courgette with mint & flak seed pesto, cashew-miso cream,
& charred 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