Autumn Winter 2008
Seasonal Sharing Menu
10 people minimum, to be ordered at least 7 days in advance
Priced from £35 per head plus VAT for 3 courses (see below for information relating to additional charges)
At Melrose and Morgan we feel that half the pleasure of eating comes from sharing and enjoying your food with your friends and family. We love the idea of great big platters of warming food, full of seasonal ingredients placed on the table for everyone to tuck into. Thats why we have put together this seasonal sharing menu, intended to be an informal and fun way of dining with your friends and family.
The idea is that Melrose and Morgan will come to your house or wherever we can set up a kitchen, cook a feast, and really get people excited about what they are eating. You can either take over as host and do the carving, or leave the hard work to us, and just enjoy the spectacle. This menu requires a minimum of 10 people. All you need to do is to choose one dish for each course, plus a couple of sides to accompany your main. If there are any vegetarians who need catering for, we can happily add something to cover their needs.
Christmas 2008 Sharing Menu
Our Christmas Sharing Menu works in the same way, but is only available during the month of December. You can either choose the full Christmas menu or mix and match it with our Autumn Winter 2008 menu.
To start: (choose one of the following)
Foie Gras parfait with a chive and balsamic glaze served with toasted sourdough bread
Organic Smokehouse salmon with sweet pickeled cucumbers and warm soda bread
Main course:
Roast Goodman's goose
Served with all of the following:
Pickled pears
Bread sauce
Apple and prune stuffing
Roasted carrots and parsnips with honey glaze
Roast potatoes with rosemary
Brussels sprouts with herb butter
Dessert: (choose one of the following)
Christmas pudding with brandy sauce
Christmas Mess (meringues, brandy cream and winter fruits)
Autumn Winter 2008 Menu
To start: (choose one of the following)
Duck rillette and cornichons served with warm woodfired organic breads
Warm Roasted pepper, tomato and goats curd puff pastry tarts with a rocket pesto dressing
Tasting plates of marinated roasted peppers, smoked beets, Gordal olives, oak roasted Isle of Wight tomatoes, spiced chickpea dip, wild boar salami, salted Cob nuts and homemade crispbreads
Game, prune and apricot terrine with pickled cucumber and toasted sourdough bread
Pumpkin and hazelnut soup with home made herb loaves
Warm salad of Jerusalem artichoke and beetroot with hot peat smoked salmon with crθme fraiche and horseradish dressing
Main course: (choose one of the following)
Whole baked free-range ham glazed with Muscovado sugar and orange
Sutton Hoo chicken ballontine stuffed with garlic, wild mushrooms and thyme
Rabbit pie with marjoram and Essex pig streaky bacon
Roast leg of Rhug Estate organic lamb studded with garlic and rosemary with a mint and shallot vinaigrette
Organic Salmon encroute with dill and chestnut mushrooms served with a lemon mayonnaise
Roasted quail, partridge and woodcock stuffed with lemon and thyme served with red currant jelly
Rhug Estate venison and wild mushroom stew with crusty bread
A seafood platter with Mersea Island oysters, hand dived scallops, Cornish crab and breaded sole goujons, served with tartare sauce
Stuffed Acorn squash with kidney beans, spiced tomato and sweetcorn
Side vegetable dishes: (choose two of the following)
Roasted Jerusalem artichokes with parsley
Potatoes Boulangere
Honey glazed carrots and sesame seeds
Roasted root vegetables with rosemary
Parsnips roasted with honey and wholegrain mustard
Cabbage with thyme butter
Dessert: (choose one of the following)
Home made date sticky toffee pudding
Bramley apple pie
Baked apples stuffed with golden sultanas, cinamon and brown sugar
Treacle tart
Prune and Armagnac trifle
Chocolate bread and butter pudding
Concorde Pears poached in red wine with star anise and cinamon
All served with a choice of:
Melrose and Morgan vanilla icecream
Organic double cream
Homemade vanilla custard
Tea/Coffee & fresh chocolate truffles
Cheese course: (choose one of the following)
Selection of British cheeses from Neals Yard Dairy with Melrose and Morgan chutney, quince paste, fruit and oatcakes
Tunworth cheese baked with mixed herbs and served warm with bread
Tunworth cheese baked with candied fruit
Additional information
Minimum 10 people
Confirmation of booking must be at least 7 days in advance
Deposit to be paid at time of booking
Cancellation Charges apply
Staff Charges will be applied at our current rates
Hire charges will be applied for any equipment
For a full quotation please contact Josh Talmud by email josh@melroseandmorgan.com or telephone 020 7485 1600.
For full details see our Terms and Conditions available on request.
