Meg & Joe

CANAPES

Brown butter soldier, chicken liver parfait, confit egg yolk and hazelnut

Mini canape cones with dill crème fraiche and smoked salmon tartare

Welsh rarebit croquettes with aged chaddar and crispy leeks (v)

Sourdough toast, crab, fennel and chilli

‘Cheese and onion’ - Berkswell custard, burnt onion puree, crispy onion ring and chives (v)

Vegan crispy duck with hoi sin, cucumber and spring onion (vg)

ITALIAN STARTER

Rosemary focaccia with new season olive oil

Aubergine caponata, salted ricotta and basil cress

ITALIAN MAIN PASTA

Rigatoni, Tuscan sausage and Nduja ragu

Trofie, green beans, pesto and potato

Spaghetti, cacio e pepe

ITALIAN SIDES

Shaved fennel salad with samphire, parsley and lemon

Italian leaf salad with white balsamic and pecorino

Fried courgettes with chilli, ricotta and mint

TACO STAND

Baja fish tacos with red cabbage, pico de gallo and crema

Tacos al pastor with pineapple, coriander and onion

Tacos with black beans, sweet potato and avocado crema

BBQ MENU

Whole BBQ lamb served as various cuts with mint chimichurri

BBQ halloumi with peperonata (v)

BBQ SIDES

BBQ’d baby potatoes with fig leaves and fig leaf oil

Grilled cucumber salad with yoghurt and mint

Rocket salad with parmesan and lemon

LATER

Charcuterie and cheese cones with olives and pickles