Drop-off Dinner Party Menus

Glazed roasted beetroot salad with

goat’s curd and caramelised nuts

Made by us, served by you

STARTERS

Asparagus hollandaise tart with baby leaf salad

Red-wine poached pear feuilletés with Stilton and pistachios

Burratta with heritage tomatoes, slow roast tomatoes, basil and black olives

Glazed beetroot salad with goat’s curd and caramelized nuts

Twice baked goat’s cheese & thyme soufflés with apple & walnut salad

Pumpkin gnocchi with Dolcelatte sauce and sage crisps

Beetroot-cured salmon, malt vinegar rye bread, cucumber dill salad & horseradish

Crab & Gruyere tartlets with baby leaf salad

Homemade buckwheat blinis with smoked salmon & sour cream

Ceviche of salmon with avocado, pink grapefruit & green chilli

Seared tuna with spicy glass noodle salad

Beef carpaccio, rocket & parmesan, white truffle dressing

Ham hock terrine, homemade piccallili, herb salad, sourdough crisp

Individual fig, bacon & dolcelatte tartlets

Oriental duck and citrus salad with star anise

Chicken, pork and pistachio terrine with rhubarb chutney and walnut bread

FISH MAIN COURSESMonkfish with cauliflower puree, roasted

cauliflower and lemon caper butter sauce

Mediterranean-style roast monkfish with Piedmontese roasted peppers, herbed Puy

lentils, saffron aioli

Luxury Fish Pie

Morrocan-spiced slow roast salmon with preserved lemon & caper dressing, saffron rice

pilaf, baby spinach, date, & almond salad

Cod and saffron stew with chorizo, fennel & white beans

Sea bass roasted with salt baked baby potatoes, fennel, orange and black olives

DESSERTS

Apple & thyme tarte tatin with crème anglaise

Salted cardamom, rose and pistachio meringues with whipped cream and

raspberries

White chocolate & rosemary panna cotta with spiced plum compote and almond praline

Rhubarb panna cotta, rhubarb jelly, roasted rhubarb with shortbread

Raspberry & lemon curd cheesecake

Lemon posset with spiced shortbread and fruit compote

Ultimate chocolate brownie with caramel sauce and bitter chocolate sorbet

Chocolate, hazelnut and salted caramel tart

Chocolate & hazelnut Pavlova with salted caramel, Nutella mascarpone cream and

chocolate truffles

Classic Treacle tart with clotted cream

Classic Lemon custard tart with raspberries

Classic sticky toffee pudding with toffee sauce and ice cream

POULTRY & GAME MAIN COURSESRoast guinea fowl breasts stuffed with

mushroom & herb butter on mushroom barley “risotto” with butternut squash puree and pan

fried girolles

Seared duck breast with morello cherry & red wine sauce, creamy mashed potato and

buttered green beans

Parmesan and herb crusted chicken escalopes with new potatoes, asparagus, broad beans

and watercress

Chicken supremes with morel and sherry sauce, broad beans, baby leeks and buttered new

potatoes

Confit chicken legs with chorizo and white bean stew

DELIVERY: We offer free local delivery (SW12, SW15, SW17, SW18 & SW19). HIRE EQUIPMENT: We can organise hire equipment for your party, or if you wish to hire direct, we’re happy to advise you on what you will need and recommend suppliers. STAFF: We can arrange waiting staff to serve your food and drinks.

Drop-off Dinner PartiesIf you love entertaining, but struggle to find the time to cook for your friends, this latest addition to Forkful Food’s “drop-off” collection is the solution - delicious menus made by us and served by you. We deliver everything you need for your dinner

party ready prepped with straightforward heating and serving instructions. The cost of your dinner will depend on the menu you choose and the number of guests - so give us a call to discuss. We can advise on good menu combinations,

and also work out logistics and the most stress-free menu plans based on both your kitchen layout, and your confidence within it!.

CONTACT & BOOKING If you would like to book Forkful Food for your

event or wish to discuss your requirements further, please contact Ruth Weighill at:

info@forkfulfood.com / 07711 034928 / 020 8877 3086.

To book Forkful Food, a 25% deposit is required to secure the date, with final numbers and the balance due 7 working days before the event.

VEGETARIAN MAIN COURSESAubergine Parmigiana

Mushroom, chestnut and pecan Wellington

Mushroom Bourguignon

Roasted vegetable strudel

Asparagus & Gruyere feuilleté

Individual pumpkin, gorgonzola & rosemary pies

MEAT MAIN COURSESOx cheek daube with horseradish potato puree, gingered carrots and braised red

cabbage

Rare roast fillet of beef with gratin dauphinois, seasonal green vegetables and red wine jus

Herb-crusted rack of lamb with dauphinoise potatoes, spinach & basil timbale

Slow roast harissa shoulder of lamb with spiced pilaf rice, imam bayaldi, cucumber & mint

salted yogurt

Tagine-style lamb with chilli, coriander and prunes

Prosciutto-wrapped pork fillets stuffed with figs and Taleggio cheese, with crispy roast

potatoes and seasonal green vegetables

"Porchetta"-style pork loin with rosemary sauce, braised fennel, white beans and roasted cherry

vine tomatoes

Spice roasted pork belly with green mango salad, steamed bok choi, caramelized peanut

& chilli dressing and Jasmine rice