CANAPÉS

• Blue cheese with rosemary and apricot crostini v
• Red wine poached pear with gorgonzola crostini v
• Beetroot purée, feta, and spring onion crostini v
• Herring with dill and mustard on a croccantini cracker
• Fennel pickled carrot with white bean and parsnip hummus on a croccantini cracker ve
• Grass-fed Longhorn beef meatballs with a sriracha and lime crème
• Jerusalem artichoke chips with vegan aioli ve
• Smoked salmon and horseradish cream on a croccantini cracker
• Wood-fired asparagus wrapped in Parma ham (can be ve)
• Crispy belly pork with a tangy apple sauce
• Indian spiced cauliflower steaks ve
• Fresh tomato bruschetta ve
• Lemon and mint ricotta with caramelised onion chutney crostini v

STARTER BOARDS

Served with MOR sourdough bread

• The best chipolatas glazed in hoisin and honey, then rolled in sesame seeds
• Smoked rosemary Padron peppers ve
• Potted smoked mackerel pate
• Roasted beetroot dip topped with feta v (ve)
• Lamb koftas with a sticky pomegranate syrup
• A selection of British-cured charcuterie
• British hard cheese, drizzled with orange blossom honey v
• Sun blushed tomatoes with mozzarella pearls v (ve)
• Roasted red peppers with gremolata ve
• Sticky British chorizo marinated in apple cider
• Tangy beetroot kimchi ve
• Fresh Mediterranean halloumi chunks v
• Spicy corn ve
• Miso caramel mushroom slices ve

WOOD FIRED FEAST

A selection of two of the greatest wood fired mains served to the centre of tables for your guests to share and feast upon.

• Rosemary, chilli and maple pork belly
• Lemon and thyme confit free-range chicken thighs
• Tender grass-fed steak joint
  +supplement per guest, see pricing
• Herb crusted rack of lamb
  +supplement per guest, see pricing
• Korean spiced sesame jackfruit ve
• Moroccan spiced vegetable tagine with chermoula ve

If you are serving two meats, vegans and vegetarians will be served:

• Moroccan spiced vegetable tagine with chermoula ve

SERVED WITH BEAUTIFUL BOWLS OF SALADS

• Garden bean salad with garlic-infused oil and mint ve
• Pearled spelt with pomegranate and mixed seeds ve
• New potato salad with extra virgin oil, capers, and red onion ve
• Vibrant Asian slaw with kale, carrot, and red cabbage, topped with gochujang and sesame dressing ve
• Mediterranean garden salad with cucumber and sun-dried tomato ve
• Fresh and crunchy Maroulosalata ve
• Watercress with vibrant beetroot and creamy feta, with a delicate orange dressing v (ve)

SIDES

• MOR sourdough bread served with fresh butter

Freshly prepared condiments for the table:

• Pickled mustard seed red cabbage ve
  Recommended with pork
• Rosemary mayonnaise v
• Aioli v
  The above 3 are recommended with chicken
• Chimichurri ve
  Recommend with beef
• Salsa Verde
  Recommended with lamb
• Raita v
  Recommended with tagine
• Honey and thyme whipped feta v
• Chorizo mayonnaise

DELECTABLE DESSERTS

• Cherry and honeycomb chocolate block ve
• Stacks of Wild Oven Brownie served with pouring cream v/gf
• Classic Eton mess with smashed berries and lemon curd v
• Apple crumble with pouring cream v (ve)
• Strawberry Fool
• Your celebration cake, cut and served to the centre of tables, with pouring cream and seasonal berries
• Toasted Marshmallows with a chunk of chocolate brownie v

TEA & COFFEE

Pots of freshly brewed tea and locally roasted coffee served from cafetieres with chocolate truffles