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MENU
Starters and Salads
Ras-el-Hanout marinated lamb on couscous pancakes (canapé)
served with mint yoghurt and pomegranate.
Thai Suffolk beef salad (canapé)
served in a croustade.
Pressed vegetable terrine
mixture of charred peppers, courgettes, aubergine with rosemary pastry and a sun-blushed tomato dressing.
Marinated salmon and crab
herb marinated gravlax style salmon with Dorset crab and lemon dressing.
Mains
All meat and fish is British and locally sourced where possible.
Grilled fillets of Brixham lemon sole
served with leeks, wild mushrooms and a tarragon white wine sauce.
Duck confit
traditional French style of serving duck. Served with onion, bacon and butter beans.
Garlic and lemongrass butter prawns
with cabbage and shiitake mushrooms.
Tagliatelle with roasted pumpkin
curried carrot cream and Jerusalem artichoke crisps.
Desserts
Desserts are created with seasonal fruit.
Plum crème brûlée
baked custard with stewed plums and a crunchy sugary top.
Raspberry mille-feullie
layers of puff pastry with cream and raspberries.
Trio of chocolate mousse
dark, milk and white chocolate.
Suffolk pear tart tatin
with crème anglaise.
Here are some samples of dishes that Lucy has made. She prefers to create bespoke menus according to each specific event.
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