Bowl Food Menu

Fish

Hot
Traditional paella with fresh shellfish, chicken and chorizo, flavoured with saffron
Lightly spiced smoked haddock kedgeree with soft boiled egg
Seared sea bass on a warm salad of chorizo, red onion, new potatoes and smoked cherry tomatoes with herb butter
Beer and vodka battered smoked haddock with triple cooked chips, pea puree and caviar
Seared scallops with a lightly spiced lentil Dahl and crisp capers
Smoked fish pie topped with a crisp Cheddar and Parmesan mash
Cold Crab and tiger prawn salad with a lemon and herb dressing
Tuna ceviche with a watercress, red onion and cherry tomato salad
Smoked salmon cube with pickled cucumber, grilled fennel and crab mousse
Cold water prawn and langoustine salad with melon caviar and a chilli dressing
Potted brown shrimp with dressed watercress salad and Melba toast.

Meat

Hot
Slow braised Gressingham duck with hoi sin sauce, spring onions and fresh egg noodles
Slow braised beef cheeks with bacon in a rich sauce with colcannon
Rich Venison ragu infused with dark chocolate, wild mushrooms and shoestring pasta
South West Cajun chicken with mixed peppers and jasmine rice
Moroccan spiced lamb tagine with buttered almonds and jewelled cous cous
5 hour braised beef bourguignon with wild rice and crisp shallots
Slow roasted shoulder of lamb, celeriac pomme puree and caramelised shallots
Chicken Korma with fragrant spices naan wedge and pilau rice
Hungarian beef goulash with soured cream and crushed potatoes
Mini roast dinner- seared topside of beef with mini Yorkshire pudding, roast potatoes and a bubble and squeak cake with a rich gravy
Confit belly of pork, butternut and sweet potato cake and a Madeira jus

Cold
Sweet chilli chicken salad with seasonal leaves and pumpkin seeds
Parma ham and roast walnut salad with aged balsamic and sun blushed tomatoes
Pressed ham hock terrine with seasonal baby leaves, fresh figs and plum chutney

Vegetarian

Hot
Thai red lentil curry with butternut squash, fragrant rice and naan finger
Asparagus and broad bean risotto with Parmesan and truffle oil
Three cheese tortellini with butternut squash puree
Warm chilli and ginger noodle salad with pak choi, spring onion and marinated chickpeas
Warm asparagus with soft poached egg, hollandaise sauce and Pecorino shavings
Cold Salad Nicoise with egg and fine beans and sherry vinegar dressing
Caramelised pear and blue cheese salad with toasted pecans, pink peppered shallots and vanilla vinaigrette
Watercress, rocket and aged Parmesan salad with caramelised red onion, mandarin segments and pomegranate seeds