AUTUMN WINTER 2017 MENUS

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Godfrey Rogers
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1 AUTUMN WINTER 2017 MENUS CONTEMPORARY CREATIVE DELICIOUS

2 W e are driven by creating memorable, delicious experiences. Crafted and tailored to the style, budget and needs of our clients. We have a real focus on provenance, we use local suppliers wherever possible, ensuring that everything is freshly made on-site and never using pre-packaged or preprepared produce. Whether preparing elegant party canapés, Michelin star precision for thousands at an exclusive dinner or eclectic street food stalls for an outdoor event, Smart s passionate and creative team of chefs will deliver food that your guests will simply love.

3 Canapés

4 COLD CANAPÉS MEAT Roast potato and beef striploin tagliatelle with horseradish meringue Spiced duck, sweet potato rosti, pineapple caviar Grilled peppercorn chicken with lemon and lentil relish Chicken and duck parfait, yuzu jelly, baby coriander Teriyaki beef skewers, sesame crust, wasabi mayonnaise Rare roast beef, sour dough croute, caramelised onions, rocket pesto Spiced duck cooked pink, pineapple fritter, pineapple caviar Roast lamb with creamed leeks and deepfried rosemary Beetroot and foie gras sandwich with sauterne jelly Parmesan madeleines with seaweed crumb and chicken butter Black pudding and squid ink risotto, roasted pimento dressing, polenta crust Garden Pea marshmallows parma ham crisp, mint salsa Singaporean spiced chicken, sesame seed cone, mint, chilli and cucumber salsa Baby Yorkshire puds with rare roast beef, horseradish cream FISH Salmon brochettes, dukkah crust, orange labne Smoked salmon mousse wrapped in smoked salmon, keta caviar black pepper shortbread Coriander crusted tuna carpaccio with chilli jam on black onion seed bread Spiced lobster with miso, tomatoes and coriander rolled in pickled nashi pear Japanese tuna with avocado on rice paper Salmon trio gateaux Grilled Mexican spiced tiger prawn in taco cones with pimento salsa Tequila cured Scottish salmon loin, Oscietra caviar crème fraiche Prawn popiah, spiced tiger prawns, tofu and long beans wrapped in rice paper parcel Kampote pepper poached Salmon, avocado mousse, mouli, chives Chargrilled tuna loin, potato mousseline, tomato crisp, black olives, anchovy dressing Sea bream tartare, wasabi mousse, black onion seed wafer VEGETARIAN Truffle potato crisps, goats cheese mousse, chilli quince jam (v) Vanilla Roasted Sweet potato, crispy coconut and kaffir lime leaves halloumi (v) Bruschetta, balsamic caramelized fig, goat s cheese curd, welsh honey with lavender (v) Goats cheese and quince balls with walnut crumb (v) Celeriac brulée with caramelized red onion (v) Saffron rice cake with hummus and teriyaki mushrooms (v) Roasted red onion and Granny Smith apple tartlet, blue cheese wafer, apple blossom (v) Maris piper potato nest, sundried tomato, olive cream and rocket (v) Sweet potato tortilla with Peruvian chimichurri (v) Beetroot tuile with piri piri truffled goats cheese (v)

6 HOT CANAPÉS MEAT Miniature beef wellington with a horseradish cream sauce Mini croque Madame with chilli jam, watercress Asian pork with spring onion and chilli salsa Char-grilled lamb fillet with salsa verde Seared beef fillet with béarnaise sauce Lamb skewer, pistachio powder, goats cheese dip Scrumpy braised pork belly skewers, sweet mustard dip Fired peruvian chicken skewer with chilli, toasted peanuts and green herb sauce Mustard and polenta crusted corn fed chicken, red pepper dip Basil leaf and goats cheese chicken roulade, polenta crisp Rasel hanout spiced lamb skewers, apricot and onion chutney Poppy seed toasts with lardo and peas Pulled BBQ pork, brioche slider, home-made BBQ sauce, dill pickles Pulled BBQ short rib of beef, brioche slider, home-made BBQ sauce, dill pickles Slow cooked pork cheek, apple and horseradish cromesqui Freshly toasted bruschetta topped with English ham with fried quail egg, shaved spring truffle Open little quail pies with manchego and chorizo crust Roasted Lamb skewer traffic light pepper crust, goats curd and tarragon sauce Confit duck leg and spring onion samosa, sweet chilli mayonnaise dip Deep fried dates stuffed with chorizo FISH Marinated monkfish with roast tomatoes on rosemary skewers Crab and lime quiche Mini crumpets, hot smoked salmon, pepper spinach, hollandaise, pea shoots Knufa candyfloss monk fish, passion fruit and blood orange salsa Chilli Cromer crab cakes with lime and spring onion dipping sauce Mussels with parsley and a parmesan sauce served in pipettes Thai fish cakes with sweet chilli dip Fish pie - steamed new potato, fish pie mix, brioche crust Marinated monkfish with roast tomatoes on rosemary skewers VEGETARIAN Black and blue cheese cubes (v) Sun blushed tomato risotto balls with balsamic caramel (v) Filo money bags filled with boursin mushrooms (v) Spinach and ricotta cannelloni lollipops, tomato and olive pesto (v) Miniature onion tatin (v) Gorgonzola and walnut cannelloni, parsley and pear salsa Pea and mint aranchini pyramid (v) Beer batter enoki mushrooms with truffle curry mayo (v) Sweetcorn croquettes with coleslaw (v) Goat s cheese and beetroot croquette (v) Black truffle and ricotta tortellini, chervil beurre blanc sauce (v) Mac n cheese fritters (v) Tandoori halloumi skewer, mango yoghurt (v) Porcini mushroom cigars (v) Pumpkin and truffle arrancini pyramid (v)

SWEET CANAPÉS Apple and yuzu pate de fruit, bitter chocolate foam Lime tart, crunchy coconut meringue kisses Salted caramel chocolate crunch cups Mini pavlovas, lemon cream and blackberry Almond

7 SWEET CANAPÉS Apple and yuzu pate de fruit, bitter chocolate foam Lime tart, crunchy coconut meringue kisses Salted caramel chocolate crunch cups Mini pavlovas, lemon cream and blackberry Almond financier, pistachio cream and strawberries Rum baba, chilled pineapple Gianduja and caramel tart Ultimate chocolate brownie Deconstructed black forest gateaux Vanilla cheese cake, cinnamon crumb, poached pear Coconut dacquoise, mango mousse, mini tropical fruit salad Truffle pops

8 Bowl Food

HOT BOWL FOOD MEAT Ashed beef fillet with barley and bone marrow crumble (suppl 2.

9 HOT BOWL FOOD MEAT Ashed beef fillet with barley and bone marrow crumble (suppl VAT pp) Slow braised pork belly, cider braised cream lentils, savoy cabbage, and roast apples Confit duck leg and vegetable hash, served in silver pans Red Thai chicken curry, roast aubergine and pumpkin with sticky coconut rice Mac n cheese NY style, topped with sticky short rib Lamb tagine, aromatic couscous, toasted almonds, apricots and pomegranate seeds Beef cheek cottage pie with truffled mash FISH Cornish hake, spiced aubergine, cumin and coriander orzo Grilled fillet sea bream, lobster risotto, parsley gremolata (suppl VAT pp) Creamy fish pie, with cod, scallops and prawns in a creamy parsley sauce topped with Dijon mustard VEGETARIAN Scraps, warm pea mousse, apple and vinegar pearls (v) Celeriac veloute with cheddar cheese wafers (v) Salt baked Jerusalem artichoke with watercress and mustard (v) Angela s white onion risotto with vegetarian parmesan and rocket salad (v) Cauliflower Mac n Cheese with truffle and mushroom crumble (v)

COLD BOWL FOOD MEAT Pressed old spot with pineapple carpaccio, cheese sauce, toasted cashew Seared fillet of beef with pickled black radish and wasabi (suppl 2.

10 COLD BOWL FOOD MEAT Pressed old spot with pineapple carpaccio, cheese sauce, toasted cashew Seared fillet of beef with pickled black radish and wasabi (suppl VAT pp) Chargrilled chicken, baby spinach, avocado, crispy bacon and focaccia croutons Ploughman s; English cheeses with pulled pork terrine, piccalilli jelly, sourdough toast, pickled onion FISH Crab salad with pickled cabbage and crunchy peanuts Escabeche of salmon with spiced aioli, radish, watercress and nasturtium salad Crayfish cocktail, avocado and apple salsa Lemon and dill crusted salmon fillet steamed in banana leaf, served with vierge sauce VEGETARIAN Smokey aubergines, quinoa, tomato and ginger chutney, mint and coriander (v) Salt baked heritage carrot salad with toasted hazelnuts, lemon and tarragon cream (v) Heritage tomato and red onion salad with mozzarella and basil vinaigrette (v) Grilled courgette and feta tart with hazelnut gremolata (v)

SWEET BOWL FOOD Homemade vanilla yoghurt, Scottish raspberries and thyme Pimms syllabub Milk chocolate Chantilly, pink grapefruit and lime sherbet Peach melba pavlova Yoghurt

11 SWEET BOWL FOOD Homemade vanilla yoghurt, Scottish raspberries and thyme Pimms syllabub Milk chocolate Chantilly, pink grapefruit and lime sherbet Peach melba pavlova Yoghurt panna cotta, pomegranate and burnt orange Mango and white chocolate mousse, chilli mango compote Roast apricot almond tart, Manuka honey cream Lychee and jasmine bombe, blackcurrant gel

12 Refreshments

REFRESHMENTS Choose 2 of each section ARRIVALS - BAKER S SELECTION Croissants, croissant aux amandes pain au chocolate, pain aux raisin chocolate brioche, apricot danish ELEVENSES - COOKIE JAR

13 REFRESHMENTS Choose 2 of each section ARRIVALS - BAKER S SELECTION Croissants, croissant aux amandes pain au chocolate, pain aux raisin chocolate brioche, apricot danish ELEVENSES - COOKIE JAR Blueberry and oat, double chocolate chip, pistachio hazelnut and almond, raspberry and white chocolate, salted caramel and peanut butter AFTERNOON - MUFFIN MAN Banana and bran, double chocolate, raspberry and white chocolate, blueberry, apple and cinnamon, blackberry and apple Served with freshly brewed coffee, tea and herbal infusions

14 Sandwiches & Salads

SALADS Roast Chicken Pesto Salad Mixed leaves with roast chicken breast slices dressed in a nut free basil pesto, chargrilled red and yellow peppers, Marzninotomato and served with a mini pot of

15 SALADS Roast Chicken Pesto Salad Mixed leaves with roast chicken breast slices dressed in a nut free basil pesto, chargrilled red and yellow peppers, Marzninotomato and served with a mini pot of lemon and herb dressing Tuna Nicoise Salad Mixed leaves with a sliced British free range egg, flaked tune, cucumber batons, sliced black olives, sliced red onions and a topping of seeds served with a mini pot of Nicoise Salad Super Duper Salad (v) Mixed leaves with bulgarwheat, red quinoa and swaweedin a lemon dressing, edammebeans, Marzanino tomato, wheatberry, spelt and giant couscous tossed in a balsamic dressing, fresh red and yellow peppers served with a mini pot of lemon and herb dressing Mezze Salad (v) Mixed leaves with tzatziki, falafael, bulgarwheat, red quinoa and swaweedin a lemon dressing, cucmbarbatons, houmoustopped with fresh red and yellow peppers finished with Guindillachilli peppers Wheatberry & Spelt Grain Salad (v) A colourful Mix of Wheatberry, spelt and giant couscous tossed in a balsamic dressing, with edammebeans, fresh red and yellow peppers topped with rocket leaves and crumbled feta. Piri Piri Chicken Pasta Cavatappipasta spirals, chicken in a creamy Piri Piri mayonnaise and yoghurt dressing, topped with chargrilled red and yellow peppers and chives Chargrilled Mediterranean Vegetable & Pesto Pasta (v) Cavatappipasta spirals, chargrilled Mediterranean vegetables dressed with nut free basil pesto, slow roasted tomatoes and cracked black pepper with rocket leaves

SALADS Roasted butternut squash with quinoa, chilli and broccoli Bulgur wheat with goats cheese, pea and beetroot Israeli couscous, cucumber, feves, radish and tomato with a green goddess dressing

16 SALADS Roasted butternut squash with quinoa, chilli and broccoli Bulgur wheat with goats cheese, pea and beetroot Israeli couscous, cucumber, feves, radish and tomato with a green goddess dressing Wild rocket, spinach and water cress with pomegranate and blood orange Garden peas, broad beans, green beans and runner beans with lemon and rosemary vinaigrette Summer salad leaves with chives, parsley and garlic oil Heritage beetroot salad with chick peas, parsley and balsamic LUXURY SALAD BOXES VAT Supplement Chargrilled chicken, baby spinach, avocado, crispy bacon and focaccia croutons Crayfish cocktail, avocado salad and apple salsa Seared fillet of beef with pickled black radish salad and wasabi Salt baked heritage carrot salad with toasted hazelnuts, lemon and tarragon cream (v) Heritage tomato and red onion salad with mozzarella and basil vinaigrette (v) Smokey aubergines, quinoa, tomato and ginger chutney, mint and coriander (v) New potatoes, summer squash and goats cheese salad with thyme dressing Watercress, parmesan shavings and truffle oil Wholewheat fusilli with peas, pesto and parmesan

SANDWICHES Poached Salmon & Dill and Cream Cheese Forman s of London Poached salmon with dill and cracked black pepper cream cheese, sliced cucumber and rocket leaves on malted bread British Ham

17 SANDWICHES Poached Salmon & Dill and Cream Cheese Forman s of London Poached salmon with dill and cracked black pepper cream cheese, sliced cucumber and rocket leaves on malted bread British Ham Salad British gammon ham, vine ripened tomato, mixed leaves and English mustard on malted bread Chicken, Avocado, Bacon Club Roast chicken avocado, sweetcure bacon with mixed leaves and seasoned mayonnaise on granary bread Cheddar Ploughman s (v) Barber s West Country mature cheddar, Branston pickle, seasoned mayonnaise, mixed leaves and thinly sliced red onion on malted bread Soho New York Deli Beef pastrami, gherkin, swisscheese, vine ripened tomoto and grain mustard mayonnaise on rye bread Tuna Nicoise Tuna in a Niscoise dressing with a sliced free range British egg, vine ripened tomoto and Apollo leaves on granary bread Paprika rubbed salt beef Swiss cheese, gherkin, tomato and mustard mayo Milano salami and mozzarella baguette With a nut free basil pesto mayonnaise and rocket Lemon and herb roast chicken salad baguette With lemon zest, basil, parsley mayonnaise, tomatoes & mixed leaves Hoisin duck wrap With shredded duck in a Hoisin sauce, cucumber, spring onion and spinach Tuscan tuna salad With sun blush tomato, olives, red and spring onion, mayo, cucumber and mixed leaves Forman s poached salmon Lemon dill mayonnaise and rocket with a zesty dill mayonnaise, cucumber slices & rocket Extra mature cheddar cheese ploughmans With Branston pickle, seasoned mayonnaise and mixed leaves Falafel, chargrilled vegetables and houmous wrap With jalapeno red pepper houmous, chargrilled vegetables and spinach Mozzarella Creamy mozzarella slices, beef tomato, nut free pesto mayonnaise and spinach

18 TREATS Rocky road Apricot and yoghurt flapjacks Mississippi mud pie Cappuccino brownie Maple pecan pie Seasonal fruit tart

19 Fork Buffet

MAINS Please choose 3 main options including a vegetarian Corn fed chicken legs in smoked paprika with butterbeans, harissa and sour cream Pulled lamb neck, white bean, cauliflower, Welsh rarebit

20 MAINS Please choose 3 main options including a vegetarian Corn fed chicken legs in smoked paprika with butterbeans, harissa and sour cream Pulled lamb neck, white bean, cauliflower, Welsh rarebit cheese crumb Braised Scottish feather blade steak, pearl onions and mushroom, red wine gravy Cornish fisherman s pie, crispy cheese topping, buttered spinach Classic cod and herb fish cake, caper and watercress salad with tartare sauce Yellow fin tuna with green olives, cherry tomatoes and capers Sun blushed tomato and bocconcinitartlet with pesto dressing (v) Asparagus and mushroom strudel with wild mushroom cream (v) Mixed squash, sweet potato, spinach and goats cheese (v)

BIG BOWLS Please choose 2 side options COLD Roasted butternut squash with quinoa, chilli and broccoli Bulgur wheat with goats cheese, pea and beetroot Israeli couscous, cucumber, feves, radish and

21 BIG BOWLS Please choose 2 side options COLD Roasted butternut squash with quinoa, chilli and broccoli Bulgur wheat with goats cheese, pea and beetroot Israeli couscous, cucumber, feves, radish and tomato with a green goddess dressing Curried chickpea, carrot and raisin HOT Thyme roasted spuds Creamy mash potatoes Sweet carrots with butter and parsley Tender stem broccoli polonaise Sweet potatoes wedges with chilli salt Wild rocket, spinach and water cress with pomegranate and blood orange Heritage tomato and red onion salad with mozzarella and basil vinaigrette (v)

SWEET Please choose 2 dessert options based on 1 per person Tiramisu: Italian biscotti, mascarpone, sweet marsala wine Dark chocolate and chilli mousse with a raspberry coulis centre Fresh mango

22 SWEET Please choose 2 dessert options based on 1 per person Tiramisu: Italian biscotti, mascarpone, sweet marsala wine Dark chocolate and chilli mousse with a raspberry coulis centre Fresh mango compote, mango mousse, crushed amaretto biscuit and papaya syrup Eton Mess: red cherries, kirsch, cream and crushed meringues Vanilla crème brulée Rocky road Mississippi mud pie tartlets Cappuccino brownie Maple pecan pie Sherry trifle with Chantilly cream and maraschino cherry

23 Seated Dinner

STARTERS MEAT Duck scotch egg, curry mayonnaise, remoulade salad Lobster tortellini, spaghetti of vegetables, caviar and white wine cream, crisp leeks (Supplement 3.

24 STARTERS MEAT Duck scotch egg, curry mayonnaise, remoulade salad Lobster tortellini, spaghetti of vegetables, caviar and white wine cream, crisp leeks (Supplement 3.50 pp) Slow cooked pork belly terrine with prune jam, beer and oat crisps, and piccalilli Chicken liver parfait with toasted brioche, pickled vegetable salad, onion relish Spicy fillet of beef salad, miso mushroom ketchup, rainbow radish, crispy enoki, hazelnuts (Supplement 1.50 pp) Crispy chicken with fennel jam, n duja mayonnaise, burnt cucumber, mustard dressing FISH Honey glazed salmon fillet, salad of spelt and young winter vegetables, served with a horseradish and chive creme fraiche Blackened salmon fillet, with crisp baby gem and rocket salad, herb toasted ciabatta, Caesar dressing, iced feta snow VEGETARIAN Heritage tomato, beetroot and mozzarella salad, with torn basil leaves, balsamic caviar, topped with black olive puff pastry tuile (v) Chargrilled vegetable tart, topped with baby mozzarella, basil cress, balsamic caviar, served with a roasted red pepper sauce (v) Salt baked carrot, whipped curds, pickled baby carrots, saffron puffed rice crisps (v)

MAIN MEAT Sage stuffed breast of chicken, pancetta, roast hispi cabbage, onion and bread sauce, parsley potato, roast chicken gravy Braised beef cheeks with burnt onion emulsion, buttered kale, roast

25 MAIN MEAT Sage stuffed breast of chicken, pancetta, roast hispi cabbage, onion and bread sauce, parsley potato, roast chicken gravy Braised beef cheeks with burnt onion emulsion, buttered kale, roast potatoes Treacle roast fillet of beef, watercress and horseradish emulsion, glazed carrots, anna potatoes, bone marrow crumble and red wine sauce (Supplement 5 pp) Slow cooked feather blade of beef, cooked in a rich bourguignon sauce, roast swede and herb creamed potato Slow cooked neck of lamb, parsnip cream, Savoy cabbage, pearl barley, with vegetable and rosemary sauce (Supplement 3.50 pp) Stuffed breast of guinea fowl filled with a Parma ham and basil mousse, roast cauliflower puree, rosti potato, tomato and tarragon sauce (Supplement 3.50 pp) Roast shoulder of lamb, saffron bubble and squeak, buttered baby leeks and chanternay carrots, shallot and wine sauce (Supplement 3.50 pp) Paprika and rosemary spiced breast of chicken, roast carrot and sticky glazed parsnips, buttered greens, parsley creamed potato, served with a rich red wine sauce Confit duck, mustard dauphinoise, plum and puy lentils, crispy kale, cinnamon and honey sauce Thyme roast fillet of beef served with mini cottage pie, wilted kale, beer roasted onion and red wine sauce (Supplement 6.50 pp)

26 MAIN FISH Spiced cod fillet with cumin crust, curried cauliflower cream, roast salsify with chilli crumb, pickled mango (Supplement 3.50 pp) Roast hake fillet, leek and pea cream, triple cooked chips, salt and pepper spice VEGETARIAN Aubergine tortellini, burnt aubergine cream, kale pesto, Tenderstem broccoli with chilli and toasted pinenuts Pumpkin and ricotta filled gnocchi, with grilled courgettes and squash, served with a sage butter sauce, topped with shaved Twineham grange cheese Twice baked parsnip soufflé, thyme velouté, salt baked beets

DESSERT Milk chocolate and salted caramel ganache, poached pear, cinnamon crumb, vanilla ice cream Carrot and walnut cake, rose cream frosting, cinnamon ice cream, nut cluster and carrot string

27 DESSERT Milk chocolate and salted caramel ganache, poached pear, cinnamon crumb, vanilla ice cream Carrot and walnut cake, rose cream frosting, cinnamon ice cream, nut cluster and carrot string Blackberry compote on soaked vanilla sponge cassis mousse, cassis foam and warm chocolate madeleine Roast pear and almond tart with honey ice cream Dark chocolate melting pudding with rum and raisin ice cream Blackberry and Bramley crumble with jugs of vanilla bean custard Pecan treacle tart, with Malden sea salt crust and clotted cream ice cream Sticky date pudding, butter scotch sauce, milk ice cream Traditional sherry trifle with Pick n Mix topping Lemon posset martini, popping candy, lemon and lime curd Winter berry Eton mess, dehydrated berries, berry sherbet

28 CONTACT smarthospitality.co.uk

Catering at BY SMART HOSPITALITY

Catering at BY SMART HOSPITALITY Here East benefits from in-house caterer Smart Hospitality, who have a very straightforward approach to food; select the best seasonal ingredients to create fresh, vibrant