Example catering menus
summer - autumn, 2018
small foods
vegan truffle mayonnaise with chantarelle, shallot rounds & toasted mustard seeds
baby gem lettuce pockets with almond butter, green tomato chutney, mint & cherry capers
summer cabbage caesar coleslaw, artichoke heart & preserved lemon
red endives with dates, blue cheese, popped flak seeds & juniper oil
tamari & sesame oil marinated silk tofu, with red grapefruit, coriander mayo, served on a tostada
sugar snap peas with mint fragrance
buffalo mozzarella with pickled fennel, pine oil & pine salt
taco’s with kimchi red radish, sunflower seed & miso puree, spring onions & parsley
cold food
mixed variety Finnish tomatoes with a light raspberry dressing, basil, olive oil & black pepper
new potato, asparagus, dill emulsion, boiled egg & watercress
grilled romaine with aged goats cheese caesar style sauce, peas, chervil & popcorn
baby gem & radicchio salad with pea shoots, mint, cherry tomatoes & salted lemon dressing
whole roasted violet carrots with coriander, spinach, red endives, sea buckthorn dressing & popped flak seeds
roasted cauliflower with tahini dressing & chilli - lingonberry
asparagus with vegan hollandaise dressing & tarragon-parsley chimmichurri
purple potato salad with kohlrabi, dill, vegan mayo & pickled red onion
spelt with roasted beetroot, lingonberry, cured tofu & rosemary oil
kale salad with salted lemon
black tahini hummus
pine & black lentil pate
green paprika romanesco
red kidney bean, black olive & basil dip
sauerkraut, beetroot, tarragon & sunflower seed dip
warm food
aubergine & tempeh oven baked with nokka-oat cream sauce, salted sunflower seeds, fresh mint & lemon juice
braised tempeh with orange, fennel & tomato sauce, with crumbled Bulgarian feta & parsley (vegan option available with crumbled & marinated tofu)
champignon mushrooms with truffle oil & blood orange dressing, braised endives & pea shoots
courgettes with tarragon oat cream sauce, turmeric crumbled tofu, fresh tarragon & young onions
roasted fennel & new potatoes with dill påmackan, crispy chickpeas & rhubarb
lasagna with fresh tomato & oat cream sauce, gorgonzola cheese, baked pears & chard
cauliflower with black garlic béchamel, mature cheddar cheese & sorrel
carrot & cashew nut puree with broccoli, and fried greens & seaweed
cauliflower puree with grilled portabello mushrooms stuffed with dates, stilton & pine seeds
sweet food
vegan mud cake with courgette, strawberry icing, fresh strawberries & glitter
date cake with turmeric icing & red currents
lemon cake with liquorice caramel & poppy seeds
vanilla panancotta with rhubarb compote & rye crumble
porridge pancake with lingonberry whipped cream, salted caramel & black currents
carrot & orange cake with rosemary icing & candied seeds
banana cake with sweet peanut butter, & rhubarb
chocolate mousse, black berry - chilli compote, oat biscuit, flowers
apple & rhubarb rye crumble with rose påmackan & rose petals