THEMED NIGHTS Moroccan

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1 PRIVATE FUNCTIONS

2 A Night at the Market THEMED NIGHTS Moroccan STARTER: Bastilla - layers of filo, roast pumpkin, garlic, pistachios & Moroccan spices served with a sauce of yoghurt, lemon juice, coriander & ras el hanout Spiced Chickpea & Pumpkin Patty with date & harissa paste served with a yoghurt & coriander sauce MAINS: Chicken & Fig Tagine Chicken Tagine with preserved lemons, olives & saffron Grilled Chicken Leg/Thigh with Ras el Hanout rub & coriander yoghurt Chicken & Apricot Tagine with a yoghurt coriander sauce Moroccan Lamb & Prune Tagine Fish Tagine Duck & Fig Tagine Chicken, Apricot, Saffron & Harissa Tagine Beverages

3 FOOD OPTIONS All served with roast potatoes & green salad Petits Croque Monsieurs Mini sweetcorn fritters with poached prawn or guacamole Spiced Lamb Koftas with dipping sauce Mini Frittatas with olives, goats cheese & chive whip Gougères choux pastry made with Gruyère cheese - can be filled Petites tartiflettes sliced layered potatoes cooked in cream & herbs with bacon & raclette cheese Salmon Tartare on garlic croûton Assorted savoury mini Danish eg Leek & Emmental Chicken liver parfait on croûton Feta whip, roasted cherry tomato & basil on croûton Parma ham & melon parcels (seasonal) SHARED PLATTERS: La Cigale Chef s Board good for large groups - a selection of artisan foods prepared by the chef. This selection will change regularly. Charcutiere Board chicken liver parfait, rillettes, salami, olives, prosciutto & cornichons SNAILS: Escargots de Bourgogne snails with garlic & herb butter Escargots Rockefeller snails with Pernod & herb butter SALADS: Roquefort, Honey Roasted Pear & Walnut Salad Lyonnaise Salad Asparagus with Romesco Sauce (seasonal) Roasted Beetroot Salad with Goat s Cheese & Thyme Warm Lentil Salad served with La Cigale Smoked Salmon Roasted Pear, Prosciutto, Blue Cheese & Rocket Salad TARTS: Honey Roasted Pear/Apple, Prosciutto & Walnut Goat s Cheese, Roasted Grape & Walnut Asparagus, Prosciutto & Taleggio (seasonal) Prosciutto, Apple & Epoisse Cheese Blue Cheese, Bacon & Mushroom TERRINES: Both served with garlic confit, cornichons & French bread Pork & Fennel Terrine Hamhock Terrine FISH/SEAFOOD: Salmon Tartare Romesco, Poached Prawn, Chorizo & Succotash Salad SOUPS (WINTER): French Onion Soup with croûton & Gruyère cheese Soupe au Pistou Provençal vegetable soup DUCK: Duck à l Orange Duck with Cassis sauce CHICKEN: Tarragon Chicken thigh pieces with creamy tarragon sauce Chicken Chasseur Hunter s Chicken thigh pieces with tomato, mushrooms & white wine sauce Coq au Vin thigh pieces braised in red wine, bacon, brandy & mushrooms Mediterranean Chicken with dried fruit, olives & herbs Lemon & Thyme marinated roasted Chicken Thigh pieces with ratatouille & Madeira Jus Rotisserie Chicken with garlic aioli & jus Chicken Poule au Pot chicken cooked in a light broth including seasonal vegetables & topped with sauce gribiche BEEF: Beef Bourguignon classic slowcooked beef in red wine Beef Dianne with creamy brandy & mushroom sauce Beef au Poivre beef cheeks braised in a fragrant peppered sauce Beef en Daube braised beef with orange zest & brandy Beef Carbonnade slowly braised beef in dark beer Beef slowly braised with red wine, fennel & star anise with roasted beetroot & fresh horseradish PORK: Roasted Pork Belly with apples & a cider cream sauce Gypsy Style Braised Porkwith cannellini beans, saffron, tomatoes & esplette La Cigale Cassoulet with pork belly, Toulouse sausage & duck confit (surcharge) Roasted Pork Belly with brandy mustard sauce LAMB: Navarin Lamb slowly braised lamb with baby vegetables Lamb Shanks Bourguignon lamb shanks braised in red wine Braised Basque Lamb with red wine, chorizo & cannellini beans FISH: Salmon en Croûte salmon with layer of spinach & mushroom duxelle encased in a sourcream pastry VEGETARIAN: Stuffed Filo Parcel with beetroot, spinach, cashew nuts & curried lentils Pumpkin, Spinach & Feta Cannelloni with currants, pinenuts & beurre noisette Stuffed Roasted Aubergine with pumpkin, pinenuts, Provençal tomato sauce & smoked mozzarella With a surcharge the roast potatoes can be replaced by: Boulangère potatoes - potatoes sliced, layered & cooked in stock Dauphinoise - potatoes sliced, layered & cooked in milk & cream Seasonal vegetables Dark Bitter Chocolate Mousse Crème Brûlée (select 1) - Kaffir lime & ginger - Lemon grass & ginger - Chocolate & Baileys French Apple Tart with whipped cream Sticky Toffee Pudding with butterscotch sauce Citron Tart with whipped cream Pears Belle Hélène with/without chocolate sauce Prune & Armagnac Sticky Pudding with butterscotch sauce Chocolate Ganache Tart with seasonal fruit Raspberry & Coconut Friand with lemon curd Tarte Tatin Pear or Apple Lemon Posset with sable biscuit Roasted Autumn Fruit with crème fraiche Chocolate coated Almond Cake filled with crème fraiche & cherry compote Chocolate Devils Foodcake with Kahlua anglaise Pears Poached in Red Wine with warm chocolate sauce a selection of French Cheeses

4 WINE/BEER LIST

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6 Chefs Boards Beef Bourguignon Chocolate Ganache Tarte Tortellini with sage buerre blanc Asparagus with Romesco Apple & Prosciutto Tart Lamb Navarin Poached Pears Filo Parcel Salmon Tartare Tarragon Chicken Citron Tart Cheese board Apple Tart Poached Prawn & Chorizo Salmon en Croute Crème Brulee Canapes Escargot de Bourgogne Duck a l Orange Armagnac Pudding Beef with roasted beetroot Choc Almond Cake