Pricing. Chefs & kitchens. Extras.

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2 Seasonal & Beautiful. In this document you ll find a snapshot of our seasonally-inspired, beautifully presented fine dining menus. We pride ourselves on creating bespoke menus to incorporate your favourite ingredients, cuisines or flavours from your travels, so do pick and choose from ideas within, or feel free to ask for menus personal to you. Pricing. Chefs & kitchens. Extras. Canapés are from 2 an item. Choose 3 to 5 canapés a head as a light bite to welcome your guests before the sit down meal commences. Fine dining. The menus range in price from 20 for two courses to around 35+ for three courses. All our menus are priced transparently based on the cost of ingredients and the degree of preparation required. We can make cost effective menus using slow cooked meats & seasonally sourced ingredients. If you re looking for super luxury ingredients such as fillet steak, lobster or truffle, we ll price your menu accordingly. Sharing platters. Choose from our sharing platter menus for an opulent, communal way to dine. We suggest have 1 to 2 of your courses as platters with the other(s) being plated. This saves on hire equipment and too much passing round! Sharing platters are generously plated so do work out slightly more expensive than plated dining. Allow 35+ for three courses. NB/ We have a minimum spend on food of VAT. The menus included in this pack require the chefs to have access to kitchen facilities at the venue. This could simply be your domestic or office kitchen, or it could be a back of house space, which we bring our mobile equipment into to create a catering kitchen. For larger banquets we ll need access to a commercial kitchen or a space big enough to build a mobile professional kitchen with power and access to running water. You ll also need a chef or team of chefs on site to finish preparing, cooking & garnishing your food, so it arrives with your guests piping hot & delectable. Chefs to cook on site: Head 35/hr Sous 25/h (Sous chef). Waiting staff. From front of house managers to waiting and cloakroom staff, our team are highly trained in making the event run smoothly, leaving your guests feeling well looked after. Front of house 25/hr Core wait, bar & cloakroom 16.50/hr Hire equipment Do let us know if you need any hire equipment to support your event, such as: Tables, chairs, linens Crockery, cutlery, glassware Service & bar-ware Mobile kitchen equipment Our hire partner gives convenient 2 hour collection & delivery windows and will do all the washing up! Drinks. We don t charge corkage and are happy to serve your drinks, should you wish to provide them yourselves. However, if you d like us to look after your bar for you, we ve included our latest drinks menu later in this document.

4 Canapés. Bite-sized loveliness. Choose 3 to 5 canapés per person to whet your guests appetites ahead of the main meal. All canapés are 2. You may want to add some petit fours at the end of your meal, with coffee. These are also priced at 2. MEAT BBQ pulled pork slider w/ apple slaw & chipotle ketchup Lamb, smoked paprika & oregano bürek w/ mint yoghurt Duck rillettes crostini w/ celeriac remoulade Ham hock terrine on melba toast w/ pickled carrot Jamón croquettas w/ roast garlic aioli Fiery chicken tostada w/ avocado, lime, little gem & jalapeño VEGETABLE Wild mushroom arancini w/ tarragon aioli Pot of seared asparagus w/ pecorino & truffle crumb Crisp tortilla topped w/ spice roast corn & home-made guacamole Spice roast cauliflower on mini poppadum w/ coconut chutney & coriander Goat s cheese & thyme fritters w/ honey & tendril pea shoots Baby jacket new potato stuffed w/ feta & crushed peas Steak slider (mini burger) w/ smoked cheese & spiced ketchup Red gazpacho chilled soup of fresh tomato, pepper, cucumber & spices FISH Seared sashimi grade tuna rolled in mint & lemon w/ salsa verde, Pan-fried scallop, pea, roast garlic & mint purée, pine nut crumb Harrisa king prawn skewer w/ citrus mayo Spoon of seabass ceviche w/ lime & kumquat Crab, chilli & basil arancini w/ saffron aioli Smoked haddock, parsley & lemon fish cake w/ tartar sauce PETIT FOURS Cube of chocolate rum ganache Baby hazelnut & cinnamon meringues Honey, almond & pistachio tartlet Miniature tart au citron Spoon of sticky toffee pudding w/ salted caramel sauce Tartar of beetroot & orange cured salmon on rye w/ pickled cucumber

5 Seated, plated dining. A taster of what we can do. Choose 2, 3 or 4 courses to make up your menu. Or add cheese to make 5! SPANISH ITALIAN MOORISH MODERN EUROPEAN CONTEMPORARY BRITISH STARTERS Manchego croquettas w/ a spiced pear & hazelnut salad Burrata w/ roast summer squash, toasted pine nuts, wild rocket & sweet basil pesto Feta, courgette & sumac bürek w/ minted yoghurt & baby leaf salad Heritage tomato, melting taleggio, lovage & raspberry salad w/ baggetini Smoked ham hock, pistachio & soft herb terrine w/ melba toasts & shaved vegetable salad FISH Seared sashimi-grade tuna rolled in herbs & toasted sesame seeds w/ pico de gallo Carpaccio di branzino - carpaccio of wild sea bass w/ red chilli, marjoram, baby plum tomatoes & lemon oil Confit king prawns, roast chorizo & broad beans w/ a saffron vinaigrette Salt cod croquettas w/ salsa verde, tendril pea shoots & shaved radish Potted roast & smoked salmon w/ pickled cucumber, fennel & spring onion. Toasts. MAINS 8-hour braised pork belly w/ Pedro Ximenez reduction & crackling shards Sweet heritage carrots Rosemary & sea salt roast new potatoes Confit d, crispy Gressingham duck leg w/ Marsala glaze Potato & caramelized shallot galette Wilted summer greens Duo of lamb: All day braised lamb shoulder & roast cutlet w/ ras el hanoutspiced meat juices Crisp potato galette Cumin roast carrots Citrus & thyme chicken thighs w/ crispy chicken skin, dehydrated grapes & toasted pine nuts Sea salt roast new potatoes Baby spinach Posh Shepherd s Pie (A GJ Signature Dish) Braised, pulled shoulder of lamb w/ mint oil, topped w/ crisp potato galette Glazed seasonal vegetables DESSERTS Orange, lemon & almond cake w/ pistachio praline & lemon thyme mascarpone Macchiato chocolate pot dark chocolate mousse topped w/ white chocolate ganache Amaretti biscuit Shot of vin santo Dark chocolate, orange & cardamom tart w/ candied orange & cream Vanilla, rhubarb & star anise cheese cake w/ rhubarb coulis Peach melba Eton Mess w/ brown sugar baby meringues, fresh raspberries, grilled peach & summer berry coulis

7 Sharing platters. An opulent way to dine. We ve mixed up our sample menus, some with plated starters, some with plated desserts, to some you some great combinations. 43pp 40pp 40pp MODERN 35pp TWISTED & CLASSIC STARTERS Gambas al ajillo: Confit king prawns w/ garlic & chilli Croquettas de manchego w/ paprika & herb aioli Sea salt & rosemary foccacia to mop it all up Italian charcuterie w/ marinated olives & caper berries Mozzarella & pesto arancini w/ herb aioli Crushed pea, broadbean, mint, chilli & pecorino bruschetta Mild guindilla peppers, goat s cheese & pine nut salad w/ flat bread Tartlets of melting taleggio, caramelised fennel & sherry vinegar reduction Rillettes of duck w/ beetroot & celeriac remoulade Micro herb & radish salad Crostini Fish & chips. Home-cured then confit d salmon w/ sweet potato crisps & pea salsa verde MAINS Anchovy & rosemary crusted lamb cutlets w/ wilted chard & salsa verde Spanish tortilla Green bean & sugar snap salad w/ Moscatel vinaigrette Porchetta rolled & slow roasted pork belly stuffed w/ rosemary & garlic stuffing Sea salt roast new potatoes Heritage tomato, shallot & caper salad w/ wild rocket Butterflied leg of lamb w/ harissa yoghurt & pomegranate seeds Mangetout & green bean salad w/ orange & hazelnut dressing Jewelled giant cous cous w/ roasted squash, feta, toasted seeds & lots of herbs Roast loin of cod w/ bouillabaisse sauce & seawood salt Mussels Provençale Salad of new potatoes & green beans w/ tarragon vinaigrette Roast beef & yorkies. Chargrilled brisket w/ whisky glaze, watercress, radish & tropea onions Piles of Yorkshire puddings & onion gravy Spice roasted heritage carrots Pea, sugar snap & green bean salad w/ grain mustard dressing Moorish dessert table: British dessert table: DESSERTS Orange, lemon & almond cake w/ pistachio praline & lemon thyme mascarpone Limoncello tartlet w/ amaretti crust & candied almonds Dark chocolate, orange & cardamom brownies Honey, almond & pistachio tartlets w/ crème fraiche Brown sugar meringues, rose & strawberry coulis, fresh berries, pistachio praline Flourless chocolate & Gran Marnier torte w/ shot of orange panna cotta Eton Mess w/ baby meringues, whipped cream, strawberries & strawberry coulis Tower of profiteroles w/ cream custard centres & hot chocolate sauce Sticky toffee pudding w/ salted caramel sauce

8 The bar. Wines, beers & sale or return. White Red Sparkling GOOD Vina Carrasco Sauvignon Blanc, Chile Thoroughly citrusy Chilean sauvignon w/ tell tale acidity & aromatics. A great crowd pleaser. 10 Baron De Baussac Carignan, France Deep, inky & crammed w/ black cherry fruit & a touch of vanilla from oak aging. A reliable wine w/ canapés or full meal. 10 Prosecco Corte Alta NV, DOC, Italy Delicate & aromatic w/ light body & fine bubbles, this Prosecco drinks well on it s own or mixed as a welcome Bellini. 12 GREAT Baron De Baussac Viognier, France Fresh & dry w/ apricots & white peach, this French viognier will give your party a distinctive note of difference. 13 Capilla de Barro Malbec, Argentina Intensely purple, full of plums & brambles, this great value Malbec will certainly create a stir. Well balanced w/ lots of panache. 13 Prosecco di Conegliano Valdobbiadene Extra Dry NV DOCG, Italy A great Prosecco from the La Marca winery w/ a fine mousse & typical fruit characters of apples & tropical fruit. 16 BETTER Albarino Martin Codax, Spain Delicate peachy aromas w/ hints of spice, honey & a floral finish. Makes a great partnership w/ salty foods. 15 Rioja Reserva 2007, Lagunilla 2007, Spain Excellent wine from a famous Rioja bodega, this classic Reserva strikes a balance between meatiness & elegance. 15 J de Telmont Grande Réserve NV, France One of the few remaining family-owned Champagne houses, De Telmont is a mediumbodied w/ a classic yeasty style. 20 BRILLIANT Chablis Vocoret, France Steely, mineral-y & generally amazing Chablis w/ stony fruits & limestone notes. Exactly what you want from a Chablis. 18 Château Grivière, Médoc, France A great merlot at an exceptional price, this wine is full of jammy fruit, balanced w/ rich earthiness. Try with GJ s cheesy, meaty canapés to taste at it s best. 18 Perrier-Jouët Grand Brut NV, France Produced since 1811 in Epernay, the heart of Champagne, the style is refreshing & open w/ soft, apply fruit. 35 Beer. Peroni Nastro 2.25 / bottle 2 / bottle Brooklyn 3.50 / bottle Sale or return. Ginger Jar offers sale or return on unused drinks for a 50 pick up/admin fee. Bottles or cases of beer must be in a re-saleable condition. Please bear this in mind if chilling wine over ice, as this will spoil the label. Beer cases must be unopened with packaging all intact.

9 Booking Should you choose to book with us as deposit of 25% will be due to secure the date, with the full balance being due before the event. We can accept payment via online bank transfer, cheque or credit card (via an online PayPal einvoice, subject to a 3% transaction fee). Contact If you have any questions on our drop off canapé service, please contact Jenny McNeill or Ross Jones on: E: hello@ginger-jar-food.com T: Or find out more about us

Cold buffets Hot buffets Extras. Contents

Cold buffets Hot buffets Extras. Contents Hot or cold. What s the best for you? From simple, drop off cold buffets to luxurious hot buffets, and all sorts in between, we ve developed a range of menus to suit almost all events. Please take a look