Share Platter Menu
Share platter on the table, can be carved on the table by the guests or already carved by the chef. The food will be presented in lovely platter for guest to pass around. This is a very mingling menu as guest will share and pass to each other a good way to make the party starting. Price include 1 dish (please choose) and 1 vegetarian option for vegetarian guest + 2 sides dishes
Main course with 2 side dishes
Roasted Poussin (1/2 per guest) with fennel and lemon balm with roasted cherry tomato
Corn feed whole chicken (1.5 chickens for 6 guests) under skin marinated in garlic, fresh herbs; butter stuffed with lemon, carrots onions red onions with white wine jus
Slow cooked pork belly in sage and cider served with apple sauce
Honey glazed gammon with parley liquor
Main course with 2 side dishes
Knuckle of pork marinated ales and green peppercorn sauce
Free range roasted whole chicken marinated in sumac spice, pickle lemon and shallots comfit
Free range oven bakes whole chicken cooked in orange and white jus, roasted onions and carrots glazed
Slow cooked shin of beef in deep red wine and caramelised red onions sauce
Main course
Slow cook lamb shoulder glazed in port wine and mustard seeds with port jus
Main course with 2 side dishes
Roasted loin of pork on the bone marinated with Dijon mustard and fresh herbs in sauvignon blanc jus
Main course with 2 side dishes
Roasted beef sirloin with thymes jus and shallots comfit
Main course with 2 side dishes
Rack of lamb noisette with bread crumble, garlic, rosemary coat served with a red currant jus
Bowl to share on the tables
Choose 1: Mash potatoes Roasted potatoes Roasted baby potatoes in thymes Crushed baby potatoes skin in butter sea salt and chives Dauphinoise potatoes Spanish Potatoes Zesty Couscous with lemon, Moroccan spice, toasted almond and raisin Pilaf rice with fresh herbs Quinoa, peas, peas shoot, roasted cherry tomato with fresh mint |
Choose 1 |
Mix summer vegetables (red onions, courgettes, peppers, cherry tomato, aubergine) in thyme’s olives oil.
Mix winter Roost vegetables (beetroot, parsnips, butternuts squash, red onions, carrots)
Green beans sautéed in butter and garlic
Braised red cabbage and apple
Honey roasted parsnip and beetroot with pine nuts
Baked fennel with parmesan
Roasted butternuts with toasted almond