Menus

 

Working with local suppliers our menus showcase the best of seasonal British produce.

Lettice work closely with each client to incorporate and create bespoke menus tailored to their vision.

With an abundance of local artisans we love to source regional, sustainable produce where ever we are working.

From delicate canapés to feasting tables, we will create you a mouthwatering menu that exceeds all expectations.

If you want to hear more about our food, please do get in touch to start planning your bespoke event today.

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Sample Menus

  • Sample Canapé Menu
    • Crispy chicken skin, chicken liver parfait, hazelnut and quince
    • Beef carpaccio, tarragon and mustard mayonnaise, nasturtium
    • Roast pumpkin, sage and pancetta skewers
    • Game pie, parsnip purée, deep fried rosemary
    • Potato blini, smoked salmon, horseradish crème fraiche, pickled cucumber and dill
    • Toasted English muffin, smoked mackerel and horseradish rillettes, sweet dill sauce and pickled cucumber
    • Nori taco, salmon ceviche, avocado, sriracha mayo
    • Feullie de bric cones, whipped goats cheese, beetroot jellies
    • Zuchinni fritti, goats curd, truffle honey and marigold flowers
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    Sample Canapé Menu
  • Sample Three Course Dinner Choices

    Starters

    • Ham hock croquette, mustard fruits, sauce gribiche and watercress
    • Buffalo mozzarella, speck, blood orange, smoked almonds, Italian winter leaves and px vinegar dressing
    • Delica pumpkin velouté, trompette de mort and warm truffled brioche
    • Torched fillet and smoked Cornish mackerel, horseradish crème fraiche, Yorkshire rhubarb, caraway melba
    • Celeriac and pear tart fine, gorgonzola, winter leaves and icewine vinaigrette

    Mains

    • Roast rack of venison, crushed Delica pumpkin, peppercorn bordelaise, cavolo nero and pickled walnut
    • Confit pork belly, Jerusalem artichoke purée, char-grilled sweetheart cabbage, angels on horseback, pommery mustard
    • Fillet of Cornish sea bream, cauliflower purée, braised lentils and a vinaigrette of capers, raisins and pomegranate
    • Delica pumpkin ravioli, sage, girolles and pecorino sardo
    • Provencale tarte fine, toasted goats cheese, balsamic, basil oil and rocket

    Desserts

    • Marsala pears, honey ice cream, madeleines and beurre noisette
    • Passion fruit and lime cheesecake, yoghurt ice cream and stem ginger
    • Blackcurrant leaf ice cream sandwich
    • Yorkshire rhubarb, vanilla buttermilk panna cotta
    • Blood orange and cardamom brulée, spiced mini doughnut
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    Sample Three Course Dinner Choices
  • Sample Bowl Food Menu

    HOT MEAT

    • Pork belly goulash, crème fraiche and oregano
    • Buttermilk fried chicken nuggets, creamed corn, truffle pesto and popcorn shoots

    COLD MEAT

    • Thinly sliced rare beef, horseradish remoulade, chopped rocket and parmesan
    • A fine autumn slaw, pulled brisket, charred corn and mojo verde
    • Pulled lamb, caponata, goat’s curd, spelt and marjoram

    HOT FISH

    • Miso salmon, pickled cucumber, shiso and udon noodles
    • Trofie pasta frutti di mare
    • Popcorn shrimp, wasabi and lime mayonnaise

    COLD FISH

    • Coronation crab, apple, cucumber, fennel, dill and tarragon slaw, carta da musica
    • Superfood salad with avocado, Poole prawns and Green Goddess dressing

    VEGETARIAN HOT

    • Pumpkin risotto, trompette de mort and crisp shallots
    • Truffled mac and cheese
    • Aubergine parmigiana, rocket

    VEGETARIAN COLD

    • Antipasti of bocconcini, char-grilled verdura, preserved tomato and marjoram pesto
    • Roast cauliflower with piccalilli spices, roasted red onion, russet apple, tarragon and Keen’s cheddar
    • Sweet potato fritters, Lebanese rice, labneh and harissa
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    Sample Bowl Food Menu
  • Sample Vegan Menu

    Canapés

    • Miso aubergine, rice cracker, sesame and shiso
    • Mini poppadom, coronation pumpkin, mango chutney and toasted coconut
    • Crostini of char-grilled artichoke, smoked tomato and gremolata
    • Cauliflower pakora, hung coconut yoghurt, chilli and mint
    • Sweet potato gyoza, black vinegar dipping sauce

    Bowls

    • Sweet potato massaman curry, toasted coconut and Thai herbs
    • Heritage carrot and coriander salad, cashew hummus, Bombay mix
    • Thai glass noodle salad with green mango, cherry tomato, crispy shallots, peanuts and vegan nam-jim

    Starters

    • Char-grilled corn, smoked olive oil, guacamole, chilli, lime and popcorn shoots
    • Roasted Italian peppers, aged balsamic, capers, taggiasca olives, marjoram and sourdough pangretatto
    • Delica pumpkin soup with coconut yoghurt, chilli, coriander oil and Baharat

    Mains

    • BBQ aubergine steak, chiimchurri, sweet potato fries, rocket and vegan parmesan salad
    • BBQ sweetheart cabbage wedge, satay sauce, crispy shallots, mint and coriander
    • Sweet potato waffle, baba ganoush, vegan feta, olives, chilli and coriander

    Desserts

    • Blackberry sorbet and granny smith granita
    • Blood orange, polenta and olive oil cake, rosewater coconut yoghurt
    • Dark chocolate aquafaba mousse, raspberries
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    Sample Vegan Menu

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