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Weddings & Bar Mitzvahs

Sample 3 course menus

Summer menu

  • Goats cheese & tomato tart or chicken liver parfait w/ bruschetta
  • Summer leaf salad w/ broad beans & tarragon
  • Artisan bread selection
     
  • Lamb noisettes in rosemary & garlic marinade, red wine jus
  • Crushed new potatoes w/ mint & caper butter
  • Provencale ratatouille
  • Green beans w/ basil oil
  • Meringue pavlova w/ berry compote, fresh berries & strawberry coulis


Winter menu

  • Home cured gravad lax w/ honey mustard sauce
  • Celeriac remoulade w/ capers
  • Baby leaf salad w/ lemon dressing
  • Granary bread & butter
  • Roast Cornish venison loin w/ juniper & port wine jus
  • Poached spiced pear & crisp pancetta
  • Dauphinoise potatoes
  • Purple sprouting broccoli & glazed carrots
  • Apple tarte tatin w/ creme fraiche & caramel sauce


Vegetarian/fish based Spring menu

  • Wheatberry sald w/ mint, broad beans & peas shoots
  • Baby leaves & shaved pecorino
  • Artisan bread selection
     
  • Roast salmon w/ chives & tarragon beurre blanc
  • Baby buttered new potatoes
  • Asparagus w/ roast cherry tomatoes
  • Sweet braised Gem lettuce & peas
     
  • Rhubarb tart w/ crème anglaise & raspberry coulis

Canapés & bowls . Three course menus . Buffet menus

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