Bowl Food Party Menu
COLD BOWL FOOD
PRAWN COCKTAIL
A classic! Shredded iceberg topped with prawns and Marie Rose sauce, garnished cucumber and cherry tomatoes, a touch of lemon juice and dusted with paprika
SALAD NIÇOISE
Traditional classic recipe, lettuce, tuna, anchovies, olives etc
SOUPE AU PISTOU
Provençal vegetable broth with the inimitable garlic basil and tomato sauce
MARINATED MUSHROOMS
Button and chestnut mushroom poached and marinated in herbs.
PORK RILLETTES
Slow cooked belly pork pate served with herbed croutes
HOT BOWL FOOD
Traditional 'SAUSAGE AND MASH’
traditional Cumberland cocktail sausages on creamed potato purée with a rich caramelised onion gravy
‘COQ AU VIN’
strips of chicken breast, mushrooms, baby onions and bacon sautéed with brandy, red wine and garlic
DAUBE OF BEEF, PARSNIP PURÉE
tender beef marinated and gently braised in red wine, garlic, rosemary and thyme, served with glazed baby onions, mushrooms and bacon lardons
FISH FRICASSEE
Mélange of fish and shellfish in vermouth, cream and basil sauce of pilaf rice
RATATOUILLE
Traditional for the veggies
SWEET BOWL FOOD
Tiny individual desserts served in a ‘shot’ glass
TIRAMISU
Sponge soaked in espresso and topped with mascarpone, blended with sweet Marsala wine and dusted with cocoa powder
SHERRY TRIFLE The classic English dessert !!
layered sponge soaked with oloroso sherry, raspberry jelly and fresh vanilla custard, topped with sweetened whipped cream
RASPBERRY FOOL
Puréed fresh raspberries folded with organic natural yoghurt and vanilla cream topped with raspberry coulis
CHOCOLATE MOUSSE
Rich milk chocolate mousse decorated with white chocolate
MANGO CRUNCH
crushed amoretti biscuits and fresh mango compote blended with mango mousse finished with papaya syrup
LEMON POSSETT
A classic recipe of lemons cream and sugar combining to make the most sublime of desserts
this is just a small selection , ask us for other menu
A classic! Shredded iceberg topped with prawns and Marie Rose sauce, garnished cucumber and cherry tomatoes, a touch of lemon juice and dusted with paprika
SALAD NIÇOISE
Traditional classic recipe, lettuce, tuna, anchovies, olives etc
SOUPE AU PISTOU
Provençal vegetable broth with the inimitable garlic basil and tomato sauce
MARINATED MUSHROOMS
Button and chestnut mushroom poached and marinated in herbs.
PORK RILLETTES
Slow cooked belly pork pate served with herbed croutes
HOT BOWL FOOD
Traditional 'SAUSAGE AND MASH’
traditional Cumberland cocktail sausages on creamed potato purée with a rich caramelised onion gravy
‘COQ AU VIN’
strips of chicken breast, mushrooms, baby onions and bacon sautéed with brandy, red wine and garlic
DAUBE OF BEEF, PARSNIP PURÉE
tender beef marinated and gently braised in red wine, garlic, rosemary and thyme, served with glazed baby onions, mushrooms and bacon lardons
FISH FRICASSEE
Mélange of fish and shellfish in vermouth, cream and basil sauce of pilaf rice
RATATOUILLE
Traditional for the veggies
SWEET BOWL FOOD
Tiny individual desserts served in a ‘shot’ glass
TIRAMISU
Sponge soaked in espresso and topped with mascarpone, blended with sweet Marsala wine and dusted with cocoa powder
SHERRY TRIFLE The classic English dessert !!
layered sponge soaked with oloroso sherry, raspberry jelly and fresh vanilla custard, topped with sweetened whipped cream
RASPBERRY FOOL
Puréed fresh raspberries folded with organic natural yoghurt and vanilla cream topped with raspberry coulis
CHOCOLATE MOUSSE
Rich milk chocolate mousse decorated with white chocolate
MANGO CRUNCH
crushed amoretti biscuits and fresh mango compote blended with mango mousse finished with papaya syrup
LEMON POSSETT
A classic recipe of lemons cream and sugar combining to make the most sublime of desserts
this is just a small selection , ask us for other menu
