General Information. Please note that these menus are priced for all events that are taking part in 2016; our.

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General Information Please note that these menus are priced for all events that are taking part in 2016; our menu. prices increase annually in line with the average food price index.

1 General Information Please note that these menus are priced for all events that are taking part in 2016; our menu. prices increase annually in line with the average food price index. The menus are designed as a sample so if you wish to create or change them in any way, then please feel free to use your imagination; a food meeting can be booked to discuss all requirements and ideas. We encourage you to select 2 dishes for any savoury course, one of these being a vegetarian option. If you wish to have more choices for your guests, we can cater for this but at an extra cost. We offer food tastings on an annual basis to which all couples are invited to attend there are normally two dates on offer and we will give you as much notice as possible on there All menu prices that are quoted to you are inclusive of VAT and include standard white table cloths and napkins; also included are linen, cutlery & staff to cook and serve the meal. Should you require alternative tableware or additional staff these will be provided to you at a cost. *At the time of booking your event with Matara a inc VAT catering deposit is required; this will be deducted from your final bill 30 days prior to your event. If you have booked a wedding package this deposit is not required. Final Numbers and any special dietary requirements must be confirmed to Matara at the latest 4 weeks prior to your event, at which point your final invoice will be issued. Numbers can go up after this point but cannot decrease as we will have placed our raw ingredient orders with our suppliers. We also require a copy of your working table plan no later than 1 week prior to your event. Please note we can cater for a maximum of 150 guests, our 5ft round tables seat 8 to 10 guests. All dietary requirements can be met. Children (under 12) can be catered for at your request, either by a separate child s menu or ½ portions of the adult menu. All menus are followed by Tea, Coffee and Tisanes *This is not applicable if you have booked a package.

2 To Nibble with Reception Drinks CANAPÉS Choose 4 for 8, 6 for 11 or 10 for 17 per person MEAT Mini Chorizo sausages with a roasted red pepper dip Lamb kofta meatballs with tzatziki Oriental spiced pork belly Devils on horseback with prunes and apricots Mini Yorkshire puddings with beef carpaccio and horseradish cream Ham Hock & Pea Scotch Eggs FISH Garlic & herb sauté king prawns Smoked salmon & dill tartlet Smoked mackerel pate in cucumber slices Thai fishcakes with sweet chilli dip Seared tuna with soy and wasabi VEGETARIAN Goats cheese and balsamic onion tart Pea & mint soup Tomato & mozzarella tartlets Quails eggs with celery salt Roast pepper aranchini GRAZING STATION A selection of vegetarian antipasti & crisp breads 6.00 per head

3 Starters SHARING PLATTERS Served in sharing bowls and placed on the tables for guest to help themselves Mediterranean feasting Platter Cured Italian hams, grilled Mediterranean vegetables, marinated olives and rustic sour dough bread 11 per person Mediterranean Vegetable Platter Smoked garlic & aubergine caviar, sunblushed tomato & roast red pepper salsa, marinated artichokes and olives, 9.00 per person Moroccan Mezze Platter Cous cous, hummus, aubergine capponata, tapenade and grilled ciabatta 9.00 per person Greek Mezze Platter Marinated olives, hummus, tzatziki, falafel and warm flatbreads 9.00 per person SOUPS Tuscan tomato & basil 6.50 Spiced parsnip with chilli oil drizzle 6.50 Butternut squash with truffle oil 7.50 Forest mushroom with white truffle oil 7.50

4 Plated Starters MEAT Smoked chicken with French bean, artichoke and gruyere 8.50 Ham Hock terrine with homemade chutney 7.50 Chicken liver parfait with toasted brioche and balsamic pickled onions 8.50 Confit duck & orange salad with a berry vinaigrette 9.50 FISH Hot smoked salmon, balsamic baby beets and crème fraiche horseradish 9.50 Smoked Mackerel Pate & pickled cucumber salad 8.50 Classic prawn cocktail, brown bread and butter 8.50 Dressed Crab salad (on the shell) POA Classic crab tart & beurre blanc VEGETARIAN Leek and gruyere tart with a pear & walnut salad 9.00 Heritage tomato salad with goat s cheese bonbons, basil salad 8.50 Woodland mushroom bruschetta with a blue cheese sauce 9.00

5 Autumn and Winter Main Courses MEAT Braised ox cheek with shallot mash, baby carrots & bacon lardons Free range chicken, tarragon cream. green beans & potato rosti Slow roasted Moroccan lamb shank, couscous Herb stuffed pork belly with celeriac gratin & sauté cabbage, mustard cider jus Venison casserole with herby dumplings FISH Miso glazed salmon with green tea rice Seabass with buttered spinach, asparagus and saffron veloute Bouillabaisse stew, crispy croutons VEGETARIAN & VEGAN Butternut squash risotto with gorgonzola and toasted pine nuts Slow roasted plum tomato, red onion and tallegio tart Vegetable gateaux with herb pesto, smoked cheese glaze & tomato relish (vegan) Roasted root vegetable hash with mixed bean stew Baked squash with Moroccan spiced couscous (vegan) 18.00

6 Spring & Summer Main Courses MEAT Roast saddle of lamb with a wild mushroom duxelle, wilted spinach and new potatoes Harrisa roast chicken with French bean salad Roast fillet of beef, dauphinoise potatoes and seasonal vegetables Smoked duck, char-grilled asparagus & herb salad with a hazelnut oil FISH Brioche crusted fillet of salmon with herb & lemon butter, seasonal vegetables and buttered new potatoes Seabass with buttered spinach, asparagus and saffron veloute Char-grilled tuna with garlic and anchovy butter on Nicoise salad POA Hake and brown shrimp run down with steamed vegetables VEGETARIAN Goats cheese and balsamic onion tart with a mixed leaf salad Green pea risotto with pecorino Warm ratatouille tart with summer vegetables Slow Roasted Plum Tomato, Red Onion & Tallegio Tart 18.00

7 To Finish DESSERTS 8.50 Matara s Chocolate Love Heart Chocolate brownie with salt caramel & vanilla ice-cream Hedgehog Pav, summer fruits Cherry custard tart Pecan pie with classic vanilla ice-cream Bread & butter pudding with Crème Anglais Chocolate torte, praline crunch Pineapple & raspberry roulade Chocolate Amerti Tart, Moco Ice Cream, MAKE YOUR OWN ETON MESS Mini meringues, whipped cream, berries and coulis all in bowls and placed on the tables for guests to help themselves 8.75 SHARING DESSERTS please choose three, to be placed on tables for guests to help themselves, served with jugs of pouring cream Tropical fresh fruit salad Chocolate and amoretti tart Pecan Pie Fresh seasonal berries Classic Pavlova Chocolate & cherry roulade 9.00

8 Alfresco - The Spit & BBQ CLASSIC HOG ROAST Main course with 3 salads and roasted new potatoes Or As Evening Food (minimum 100 guests) Pork, Crackling, Stuffing, Apple Sauce, Rolls. 11 THE BESPOKE BBQ (choose 3) Marinated steak Gourmet burgers Sticky glazed ribs Marinated chicken Teriyaki salmon steaks served with a selection of Salads and Breads Hot Buffet Choose 3 Tagine of Lamb with pickled lemon and Mediterranean vegetable couscous Beef bourguignon with creamy horseradish mash Thai green chicken curry with coconut milk and coriander with rice Oriental spiced pork belly with Asian greens Forest mushroom lasagne Butternut squash risotto Also available as bowl 6.00 per choice (minimum of three choices)

9 Evening Munch Open Sandwiches Please choose two from the following fillings... Smoked Salmon with Garlic and Chive Cream Cheese Caramelised Onions and Sausage Bacon and Mushroom with a Balsamic Glaze Sautéed Beef and Onions Ham and Cheese with Wholegrain Mustard Pulled Pork with Spiced BBQ Sauce Roasted Flat Mushrooms, Onions and Peppers in a mixed herb Pesto Served hot from open buffet. At 7.95 Classic Hog Roast Pork, Crackling, Stuffing, Apple Sauce, Rolls. 11 The Bespoke BBQ Marinated Steak, Gourmet Burgers inc the trimmings, Chinese Style Ribs, Marinated Chicken and Teriyaki Salmon Steaks *we ask that you choose 3 of the above served with a mixture of Salads and Breads Cheese Board and Antipasti Buffet Mature Cheddar and Brie Served with Warm Breads, Crackers, Celery and Grapes, Chutneys, Sun Dried Tomatoes, Apricots, Olives, Olive oil and balsamic vinegar, 2 cured meats of the chef s choice. At 14.50

10 Kingscote Park House Menu If you have rented Kingscote Park, there is an option to have our chef available for any catering requirements you may require. Continental Breakfast Cured meats, yogurts, cereals, cheeses, pastries, fruits and fruit juices Full English Breakfast Bacon, Sausages, Egg, Mushrooms, Grilled Tomatoes, Beans, Toast and Fruit Juices Plated and Served Menu Starters Woodland mushroom bruschetta with a blue cheese sauce 9.00 Tuscan tomato & basil 6.50 Confit of Duck with a Citrus Leaf Salad Mains Slow roasted lamb shank, creamy garlic mash and green cabbage The Matara sausage (our secret recipe!) with creamy mash and crispy onions Pan fried chicken on sautéed root vegetables and a red pepper sauce Blackened Salmon with dirty rice, wilted spinach and tomato salsa Dessert Apple Pie with Cinnamon Cream Double Chocolate Torte and Fruit Compote Raspberry and Vanilla Cheesecake Citrus Tart with pouring cream 8.50 per dessert

11 Kingscote Park House Menu Continued Self-serve Options These dishes will be prepared by our chefs and delivered to the house for you to re heat and serve as you require. Beef bourguignon with creamy horseradish mash Thai green chicken curry with coconut milk and coriander with rice Forest mushroom lasagne Butternut squash risotto Chilli Con Carne with Rice or Jacket Potatoes Beef Lasagne with Salad and Crusty Breads All the above per head Casserole (meat of your choice) with new potatoes and seasonal vegetables POA

12 Package Menus These menus apply if you have booked a wedding package where catering is included for up to 75 guests at per head. Option 1-3 Course Plated Starters: Ham Hock Terrine, Fig Chutney Smoked Chicken, French Bean, Artichoke and Gruyere Heritage Tomato, With Goat Cheese Bonbons Tomato and Basil Soup, Crème Fraiche Mains: Cotswold White Free Range Chicken Breast, Onion Rosti, Organic Seasonal Vegetables, Cream Tarragon Jus Moroccan Lamb Shank, Med Veg Cous Cous Brioche Crusted Salmon, Herb Beurre Blanc, Seasonal Organic Vegetables Organic Wild Mushroom Risotto Pudding: Mataras Chocolate Love Heart Whiskey Pecan Tart, Crème Anglais Strawberry Panna Cotta, Crunchy Nut Topping Hedgehog Pav, Seasonal Organic Fruit.

13 Package Menus Continued. Option 2 Buffet Choose 3 Cold Local Ham on The Bone with Mustard Sugar Glaze Cold Poached Dressed Salmon with Homemade Mayo Curried Mango Chicken with Cashew Nuts Double Gloucester and Onion Tart Hot Tagine Shoulder of Lamb Rich Beef Bourguignon Cotswold Free Range Chicken with Tarragon Jus Organic Wild Mushroom Risotto Choose 3 Warm New Potato s Dressed Mixed Leaf Salad Tomato Mozzarella with Baby Basil Greek Salad Spiced Cous Cous Dauphinoise Potato s Organic Seasonal Vegetables Pudding Choose 3 Classic Pavlova Chocolate Amoretti Tart Lemon Roulade Custard Tart Organic Seasonal Crumble

14 Package Menus Continued. Option 3 Hog Roast Buffet Classic Hog Roast Crackling, Apricot Sage Stuffing, Apple Sauce and Ciabatta Rolls Choose 4 dishes Warm New Potatoes Dressed Leaf Salad Tomato and Red Onion Salad Greek Salad Med Vegetable Salad Red Cabbage Slaw Sun Blushed Tomato Pasta Salad Chickpea and Sultana Cous Cous Pudding Choose 3 Classic Pavlova Chocolate Amoretti Tart Lemon Roulade Custard Tart Organic Seasonal Crumble

Canapés. (Min. of 40 guests) Canapés each

Canapés. (Min. of 40 guests) Canapés each Canapés (Min. of 40 guests) Please choose from our delicious selection below, all canapés include friendly staff to serve & cocktail napkins. Perfect filler for guests while you have your family photos!