(Choose Five)

Pan Seared Fillet Of Beef
Served With Mini Yorkshire Puddings & Horseradish Cream.

Handmade Gourmet Sausage
Served With A Whole Grain Mustard Dip.

Beer Battered Mini Fish & Chips
Served With Tartare Sauce.

Roasted Halloumi & Tomato Crostini
Served With Red Onion Marmalade.

Roasted Duck
Prepared With Beansprouts, Ginger Wraps & Crispy Spring Rolls. Served With Hoi Sin Sauce.

Smoked Scottish Salmon
With Cracked Black Pepper and Fresh Lemon Wedges & Dill. On Fresh Brown Bread.

Chicken Liver Parfait
Served With Garlic Croute & Red Onion Marmalade.

Chicken Satay Skewers
Malaysian Inspired Chicken. Served With Peanut Sauce.

(V) Selection of Mini Pizzas
Freshly Made Mini Pizzas. With Cracked Black Pepper And Basil Oil.

Mini Quiche (V)
A Variety Of Fresh Fillings In Delicate Pastry Bases

Indian Selection(V)
Freshly Made Selection Of Mini Indian Delights

Main Course

(Choose Two)

Whole Roasted Free-Range Pig
Slow or Spit Roasted Perfection, Homemade Sage & Onion Stuffing, Apple Sauce And Our Famous Crispy Crackling

Spit Roasted Whole English Lamb
Studded With Garlic & Rosemary, Yorkshire Puddings And Mint Sauce

Whole Roasted Free-Range Chickens
Rubbed with Thyme & Sea Salt, Homemade Sage & Onion Stuffing, Butchers Chipolata Sausages. With Cracked Black Pepper And Lemon. On Fresh Brown Bread

Whole Roasted Sirloin Of English Beef
Brushed With Mustard, Cooked To Your Liking, Yorkshire Puddings, Rich Red Wine Gravy

Whole Roasted Free-Range Turkey
Slow Roasted With Sage Butter, Homemade Sage & Onion Stuffing, Cranberry Sauce

BBQ 100% Beef 6oz Handmade Burgers
Chefs Own Gourmet sausage.

Includes

Home Made Vegetarian/ Vegan Option

Delightful Grilled Vegetable And Halloumi Skewers
Served with Wraps and a Tzatziki Dip and Sweet and Punchy Sweet Chili Sauce (without Halloumi for the Vegans)

~Or~

BBQ Pulled Jackfruit
Slow Simmered and Bursting with Flavour. Served in a Bun, Steeped in a Hickory BBQ Sauce and Dressed with a Crunchy ‘Slaw.

A Selection Of Freshly Baked Bread Rolls & Wraps (Gluten Free & Diary Free Available Upon Request)

Freshly Made Salads:

Heritage Tomato & Buffalo Mozzarella Salad
Finished with Ripped Basil, Extra Virgin Olive Oil, Sea Salt & Cracked Black Pepper

Selection of Seasonal Leaves
Tossed with Bell Peppers, Spring Onions, Cucumber, Baby Plum Tomatoes, Drizzled with Chefs Vinaigrette

Home Made Gourmet Coleslaw
The Perfect Accompaniment Tossed In a Lemon Mayonnaise, Combining Texture, Colour and a Zesty Depth of Flavour. Made Freshly on Site from Scratch by Our Chefs

Classic Caesar Salad
Crisp Kos Lettuce, Focaccia Croutons, Shaved Parmesan & A Smoked Garlic Dressing

Or

Selection of Fresh Market Vegetables
Glazed In Butter With Sea Salt & Cracked Pepper

Potato Options

(Choose One)

Dauphinoise Potato
Baked with Garlic, Onions & Double Cream

Roasted New Potatoes
With Garlic and Rosemary

Buttered New Potatoes
Tossed in Chives

Puddings

(Choose Two)

Summer Pudding 
Summer Berries Set In Their Own Juices and Enveloped By Soft White Bread.

Vacherins of Strawberries and Passion Fruit Cream
A Collection of Strawberries with a Melee` Of Passion Fruit and Mascarpone on a Fluffy Meringue Base.

Profiteroles 
Choux Pastry Buns Loaded With Whipped Cream And Smothered In Chocolate Sauce.

Chocolate Torte
Handmade Individual Dark and Delicious Chocolate Tortes, With a Light Crunchy Base.

Tarte Au Citron
Light and Refreshing, Served with Berries And A Fresh Fruit Coulis

Cheesecake 
Handmade Individual Cheese Cakes, With a Light Delightful Creamy Cheese Filling Set on a Crunchy Biscuit Crumb Base.

Fresh Fruit Salad
A Refreshing Dessert Of Seasonal Fruit Smothered In Their Own Juices.

All Served With Cream.

Price Includes Serving Tables With Table Cloths And All Crockery And Disposable Napkins.

Food Served As a Buffet.

This Menu Includes:

A Spitting Pig chef, catering assistant and waiting staff to arrive on site approximately eight hours previous to your chosen serve time.

All dishes to be prepared fresh on site while your chosen meat is cooking (A pig can take between four and six hours to cook on average).

Lay tables with crockery and napkins.

As guests arrive canapés will be served by experienced waiting staff.

The main course will be served as a buffet; the chef will carve your meat while the waiting staff will aid in serving.

The pudding will be dressed and served to the table.

All our rubbish to be cleared away discretely and taken off site by Spitting Pig.