Creating spectacular occasions with a magical sense of the unexpected, exquisite taste & meticulous craft

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Anne Neal
5 years ago
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1 Creating spectacular occasions with a magical sense of the unexpected, exquisite taste & meticulous craft AUTUMN 2018

2 AUTUMN CANAPÉS 2018 Smoked chicken, spinach, spinach tortilla, tuna mayonnaise, lemon gel, capers (c) Smoked duck, rosehip jelly, duck dust, pink pepper crème fraîche, onion shortbread (c) Confit duck, tortilla crumb, black cherry compote, micro thyme (w) Bresaola, watercress horseradish and Parmesan cream, bresaola crumb, horseradish scone, Parmesan crisp (c) Ham hock fritter, chilli corn crumb, parsley, piccalilli puree, pea shoots (w) Pumpkin pancake, cinnamon butter, maple pancetta, fried sage (c) Tiger prawn, kataifi pastry, wasabi mayo, coriander (w) Marinated anchovy, cream cheese, dill, pickled seaweed, salt cracker (c) Brixham crab, sweetcorn, mango pepper salsa, rice cracker (c) Nori crusted seabass, fennel lemongrass puree, fennel seed tapioca cracker (c) Beetroot salt cod brandade, parsley, pickled beetroot, chive mascarpone (w) Smoked salmon ballotine, lemon, dill, salmon caviar, cardamom pickled cucumber (c) Truffled potato, quince paste, rosemary, creamed celeriac, artichoke crisp (w) Stilton cream, caramelised pear puree, balsamic walnuts, pumpernickel (c) Goats cheesecake, thyme, red onion jam, flax and poppy seed cracker (c) Jerk tofu, refried black beans, plantain crisp, coriander (w) Choux, black olive crust, sun blushed tomato, cream goats cheese, basil (c) Spiced quinoa and Parmesan crisp, kohlrabi horseradish, sunflower seed, crispy kale (c)

3 AUTUMN BOWL FOOD 2018 Slow roast lamb shoulder, fried fregola, artichoke heart, basil (w) Honey mustard ham hock, dijonnaise new potatoes, caper, parsley salad (c) Crispy smoked duck, sweet potato hash, poached hen s egg, shallot pickle (w) Confit pork belly, candied red cabbage, white bean cassoulet (w) Hog mac and cheese, chipotle slaw, pork skin crisp (w) Poached chicken, orzo pasta, red pepper, sunblushed tomatoes, roast almond (c) Pulled smoked chicken, celeriac and apple slaw, jalapeno jam, plantain chips (c) Soy blackened salmon, saffron mash, tomato, shallots, coriander (w) Cod fillet, chorizo, saffron, celery, white beans, tarragon cream (w) Gin cured salmon, heritage beets, three coloured quinoa, lemon marmalade (c) Sea bream, squid ink gnocchi, sunblush tomatoes, broad beans, chive beurre blanc (w) Crab and crayfish sweetcorn fritter, smoked chill jam, corn puree, crispy leeks (w) Red and white quinoa, pomegranate, mango, edamame, spring onion, baby spinach (c) Walnut and gorgonzola filled gnocchi, baby spinach, caramelised walnuts, sage nut butter (w) Split pea dhal, baby aubergines, cucumber chutney, crispy shallots, coriander (w) Caramelised pear, Oxford blue, pecans, red onion compote, baby spinach (c) Wild mushroom and pumpkin risotto, Parmesan tuille, crispy sage (w)

4 AUTUMN STARTERS 2018 Wood pigeon, truffled parsnip, burnt savoy, red onion jus, parsnip crisps (w) Confit duck leg, Israeli cous cous, pink grapefruit, pomegranate, onion seed cracker, amaranth (c) Pork cheek fritter, crayfish, tarragon emulsion, bisque gel, pancetta jam, radish (c) Hoxton cola beef brisket, charred button onion, smoked chilli mayonnaise, gherkins, chervil (c) Chicken, ham hock, black pudding, piccalilli, black garlic puree, hazelnut, sourdough (c) Smoked duck, squash puree, roast squash and duck salsa, pickled radish, red vein sorrel (c) Treacle cured salmon, heritage carrot, samphire, lemon gel, coconut sugar crackling (c) Hot smoked salmon, cucumber mousse, horseradish crème fraiche, dill oil, sourdough (c) Confit sea trout, fregola, fennel, lemon, shimeji mushrooms, tahini crème fraîche (c) Wakame Sea bass, seaweed salad, fennel lemongrass cream, lime coriander gel (w) Seared scallop, olive oil confit celeriac, sherry shimeji mushrooms, kale crisp (w) Cod brandade, silver anchovy, tapenade, pickled fine beans, pumpernickel (c) Honey baked figs, roasted squash, pickled shallot rings, micro thyme almond milk crisp, harlequin olive, chia seed granola (c) Herbed gnocchi, olive oil confit celeriac, Parmesan, balsamic walnuts, rocket (w) Charred cauliflower, cheddar gougere, green apple puree, raisin gel (w) Innes goats cheese, figs, nicoise olive, Lilliput capers, lemon thyme puff crisp, baby rocket (c) Heritage carrot, sumac and orange ricotta, Lilliput capers, black garlic, malted caraway tuille, espelette pepper (c)

5 AUTUMN MAINS 2018 Fillet of Beef, truffled parsnip, charred savoy, field mushroom, red onion marmalade, thyme jus Corn fed chicken breast, lemon thyme freekeh, wild mushrooms, baby carrots, lemon herb mascarpone, mushroom jus Porter braised short rib, purple sprouting broccoli, chantenay carrot, black garlic, porter jus Rump of lamb, fondant potato, confit carrot, baby onion, butternut squash veloute Guinea fowl, crispy black pudding, bubble and squeak, red cabbage puree, cider jus Duck breast, spinach, roast new potato, pickled walnuts, celeriac cream, cherry brandy jus Stone bass, Charlotte potato, marjoram field mushroom, fennel seed watercress puree Sea bass, Swiss chard naked ravioli, fine beans, Jerusalem artichoke puree, mushroom jus Cod fillet, pearl barley, baby leeks, burnt cauliflower, tomato garam masala sauce Sea trout, celeriac, brown shrimp, mussels, spinach leaf, bisque, lemon emulsion Salmon, peas, crisp potato, fried capers, warm tartare sauce, parsley Haddock fillet, salt cod mousseline, pepperonata, baby leaf spinach, black olive dentelle, chive butter sauce Truffled potato fondant, Nocellara olive, Jerusalem artichoke crisps, sautéed wild mushrooms Roast baby vegetables, sage and onion fritter, winter greens, aubergine puree Miso cauliflower, tenderstem broccoli, golden raisins, Lilliput capers, mint emulsion Red onion tatin, charred savoy leaf, roast salsify puree, parsnip crisps Portobello mushroom wellington, baby leaf spinach, fine beans, red onion marmalade, mushroom jus

6 AUTUMN DESSERTS 2018 Coconut banana tart, baked pineapple and basil, lime gel, fresh coconut, banana dust Black and white forest slice, griottine marmalade, praline crunch, chocolate pearls, bitter cacao gel Date sticky pudding, passion fruit jelly, caramelised fig and tarragon, toffee popcorn (w) Apple tart tatin, apple compote, Calvados jelly, hazelnut and raisin granola, butterscotch, vanilla ice cream (w) White chocolate cheesecake, poached pear, pink pepper, lavender jelly, speculoos Almond pana cotta, plum and apple compote, almond brittle, orange saffron gel DESSERT CANAPÉS White chocolate, pineapple and rum cremeux lollipop Red velvet cake, lemon butter cream, blueberry meringue Clementine tartlet, caramel Chantilly, salted caramel pearls Pecan pie, sherry cream, caramelised pecans Coconut meringue, pineapple cream, basil cress Prune custard tart, brandy Chantilly, white chocolate tuile Dark chocolate mousse, blackcurrant jelly, blackberry Brandy snap basket, nougat mousse, almond brittle Milk chocolate mousse, liquorice ganache, dark chocolate shard Pistachio financier, rhubarb, pistachio brittle DESSERT BOWL FOOD Matcha tea pana cotta, kiwi gel, charcoal meringue (c) Chocolate marquise, cherry gel, praline, hazelnut croquant (c) Raspberry mousse, mirror glaze, dried raspberry, pistachio (c)

Uppingham School. Hospitality Menu

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