Example Take Away menu from The Garden Kitchen Cafe
Minimum 12 people.
Soups.
- Baked potato and leek soup
- Spiced sweet potato and coconut soup
- Classic minestrone with pesto and crostini
- Cauliflower and Norfolk dapple
- French onion with gruyere croutons
Starters.
- Our own cold smoked salmon with our pickled cucumbers, mustard leaf from round the corner and our own soda bread and butter
- Pork, prune and pigeon terrine, apple and raisin chutney, sourdough crisps
- Potted Cromer crab, melba toast and fresh chopped cucumber, apple and dill salad
- Our salt beef with honey mustard, sourdough croutons and local leaf
- Chicken, tarragon and sour cream salad, gem leaf and shredded dressed celeriac
- Spanish charcuterie board, gherkins, pickled baby tomatoes handmade flatbread and olives
- Hot smoked salmon with capers, parsley, lemon and sourdough toast
- Sicilian roasted cauliflower salad with parsley breadcrumbs and garlic aioli
- Local beetroot, Binham blue, candied walnut and orange salad
Main Courses.
Chicken
- Traditional ‘Coq au vin’ made with Bordeaux wine baby onions, mushrooms and pancetta
- Chicken in white wine and cream with wild mushrooms and thyme
- Chicken with celeriac, shallots and spinach in a sherry crème fraiche sauce
- Slow roasted chicken thighs with orange, cardamom and saffron
Beef
- Beef bourguignon with roasted shallots, button mushrooms and bacon
- Braised veal and pork meatballs with bay, lemon and white wine
- Beef in Adnams Broadside, with carrots and butterbeans
- Classic ‘Lasagne al forno’ homemade pasta, layered with béchamel and bolognaise sauces, toppeed with parmesan cheese
- Mexican beef and red bean chilli, with crème fraiche, and a jalepino and tomato salsa
Lamb
- Slow cooked lamb shoulder with cumin, prunes and pistachio
- Braised lamb with plum tomatoes, aubergines and oregano, served with olive tapenade and pinenuts
- Lamb blanquette, White lamb stew with button mushrooms, button onions and white wine
- Slow cooked lamb ‘kleftiko’ with green peppers, potatoes and marjoram, topped with greek yogurt and pomegranate molasses
- Lamb stew ‘Chilindron’ with peppers, tomatoes, sherry, port rosemary and white wine
- Classic Mousakka, lamb, tomatoes, cinnamon, garlic, topped with baked aubergine, yogurt and pecorino cheese
- Classic Hungarian Goulash
Other….
- Pot roasted venison haunch, with juniper, clementines and chocolate
- Confit duck legs with white beans and Kale
- Honey baked ham with pease pudding
- One pot pork belly with chorizo, saffron and chickpeas
Fish
- Classic Bouliabase with saffron potatoes, croutons and rouille
- Green minestrone with chunks of cod and red snapper
- Crab, spring onion and pea risotto
- Seabass ‘en pappiotte’ with, asian greens, ginger and coconut rice
- ‘Ready to grill’ sardines, with bruschettas, olives and a roast tomato and basil sauce
- Smoked haddock and prawn fish pie with a rosti top
- Classic fish pie
- Cod and coley boulangere
- Salmon fishcakes with creamed spinach and caper crème fraiche
- Classic paella
Vegetarian options
- Beetroot and goats cheese risotto (or any risotto you like!)
- Butternut squash, mushroom and parmesan dauphinoise
- Piedmont style stuffed peppers with tomatoes, rosemary and goats cheese
- Aubergine, tomato, parmesan and mozzarella ‘melanzane parmigiana’
- Fennel, potato, baby onion and Norfolk dapple bake
- Spinach, ricotta and wild mushroom cannelloni
- Real gnocchi with tomatoes ‘puttinesca’ and pecorino
- Sweet potato cakes with roasted cauliflower and green beans
- Roasted squash, sweet potatoes and beetroot with orange, cardamom and saffron
- Vegan Mousakka made with aubergines, soy protein, tomato and oregano
- Mexican vegetable and red bean chilli, with crème fraiche, and a jalepino and tomato salsa
Salads
- Leafy green salad with house dressing
- Classic Greek salad
- Spiced, seeded carrot salad
- Esme salad
- Asian ‘slaw
- Mexican bean salad
- Classic tabaeuleh
- Cous cous, pomegranate, flat leaf parsley, orange and cumin salad
- Roasted vegetable salad with capers olives and basil
- Raw parsnip, yogurt and sesame
- Giant cous cous, goats cheese and lemon
- Fresh Pickled cabbage
- Tomato, cucumber, gem and radish in lemon oil
- Roasted courgettes with feta, chilli and lemon
Desserts.
- Norfolk Strawberries, clotted cream and shortbread
- Coconut and cardamom rice pudding
- Raspberry and chocolate tart
- Rhubarb fool, sticky ginger syrup, and oat biscuit crumble.
- Feta and honey cheesecake, toasted almonds
- Italian chocolate cake, lime syrup and whipped cream
- Banana bread. and fig custard.
- Croissant and butter vanilla pudding,
- Orange crème brulee, with grande marnier sultanas, and a cinnamon tuille.
- Gooseberry and elderflower meringue pavlova,
- Sweet wine poached pear tart, macerated cherries and mascarpone.
- Orange and biscuit cake, toasted hazelnuts, creme fraiche
- Petit fours selection (£5 supplement)
- Local cheese board, fresh fruit, pickles, chutney and biscuits
For prices, please email us your choices and we will gladly provide.