Sample menus
Our menus are made to fit the moment – whether it’s a cosy dinner, a big celebration, or anything in between. We tailor each dish to your occasion and guests, with plenty of delicious options for all dietary requirements.
Our menus change with the seasons so for our latest menus please email us or drop us a message on the ‘Contact’ section.
Canapes
Beef shin bon bon with tomato and chilli jam
Fresh tomato bruschetta (VE)
Mushrooms and roasted walnuts on toast (V)
Carlingford Oysters with shallot vinaigrette
Chilli prawn and avocado crostini
Cured mackerel with lemon and dill
Crushed pea tartlet with lemon and mint
Tuna carpaccio with soy dressing
Starters
King prawns with tomato consomme and basil croutons (cold)
Smoked trout with horseradish cream, pickled cucumber and dill
Beef tartare with grated salt cured egg yolk and toasted sourdough
Warm black pudding and asparagus salad
Ham hock terrine with pickled shallots and griddled sourdough
Burrata and blood orange salad (V)
Sweetcorn fritters with grilled courgette salad and chermoula dip (VE)
Salmon fish cakes with caper and lime dressing
Griddled leeks on toast with romesco sauce (VE)
Mains
Lamb rump with goats curd, glazed carrots, grilled green beans, rosemary sauce
Seared skin-on chicken breast with creamy mash, seasonal vegetables, and mustard and white wine sauce
Beef sirloin with celeriac puree, pomme anna, tenderstem broccoli and red wine sauce
Cod fillet with Spanish bean stew and sautéed spinach
Braised and roasted pork belly with griddled baby leeks, butternut squash puree and cider sauce
Pan fried sea bass with crushed new potatoes, basil pesto and sauce vierge
Wild mushrooms with creamy mash, seasonal greens, sautéed garlic and herb oil (VE)
Baked celeriac on a bed of seasonal greens with chargrilled peppers, slow roasted tomatoes, grilled shallots, and a pistachio and herb sauce (VE)
Desserts
Chocolate cremeaux with hazelnut crumb, and raspberry sorbet
Classic creme brulee with summer fruits
Lemon tart with fresh raspberries and Chantilly cream
Sticky toffee pudding with caramel sauce and vanilla ice cream
Pistachio and seasonal fruit mille feuille
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Contact us
Got an event in mind? Drop us a message to chat menus, get a quote, or book your date!
harry@harrymaguirecooking.co.uk