Tuxedos
Menu Samples
Our ingredients are carefully selected to be sourced locally as much as possible, even when we are working abroad. Nurturing communication not just with our clients, but with our suppliers is very important for us.
To us, there are no two menus the same for any client or event.
Everyone has a different taste and pleasure in enjoying food. Therefore, we are tailoring menus based on the clients' personalities and wishes, carefully built in some delicate touches, becoming the menu of their own creation, expressing their feelings about the occasion.
It can be a canape party, a sharing mezze family and friends gathering, a hen's do, or a baby shower, we can design a menu that will make for everyone a lifetime memory.
To Greet
Fish & Seafood
Smoked Trout - Pea blinis, chive cream cheese, puffed capers
Mackerel - Mackerel pâté, cucumber, oat crackers, sea beets
Panko Prawn - Mango and chilli, coriander, coconut crumb (df)
Cod - Cod croquette, chip shop curry velouté, peas
Caviar - Baby Charlotte potato, crème fraiche, Beldi lemon (gf)
Fish Pie - Fish pie, and whipped potato champ, croustade (gf)
Scallop - Seared Weymouth scallop, seaweed, orange, and caper butter (gf)
Tuna - Taco, Avocado, Coriander, radish (df)
Bubble Fish & Chips - Beer battered Pollock, aerated potato, tartare sauce
Chilli Dorset Crab - Hash brown, burnt spring onion (gf)
Poultry, Meat & Game
Ham Hock - Ham hock Scotch egg, piccalilli, mustard cress (gf)
Beef - Beef tartar, crispy artichoke, horseradish root (df)
Duck - Duck liver parfait, Madeira jelly, rosemary crisp (gf)
Chicken - Ras al hanout spiced Lebanese chicken, tahini yogurt (gf)
Sausage - Chalcroft farm and Black truffle sausage roll
Beef - Mini charcoal burger, smoked cheddar, bacon jam, gochujang, gherkin
Duck - Mini-Peking wrap, hoi sin, honey cucumber
Pork - Crispy rillettes, pickled silver skin, and granny smith
Prosciutto - Focaccia, Old Winchester custard, and rocket
Chicken - crispy chicken skin, ricotta, and green apples (gf)
Allotments
Quail Egg - Soft-boiled quail egg, celery salt, hollandaise (gf)
Quince - Manchego croquettes with quince purée
Kale - Kale baji, coconut yogurt, masala spice (gf, df)
Potato Cake - Caesar sauce
Truffled parmesan cheese straws (v)
Watercress - Savoury scones and goat cheese, onion jam (V)
Peas - Pea mint Arancini, Aioli, and afilia (V)
Tomato - Bocconcini bruschetta, balsamic pearls (V)
Cabbage - Kimchi fritters and sprunion mayo (Vegan)
Heritage Carrot - orange glaze, guacamole, dukkha spice, carrot tip (Vegan, gf)
To Start
Rare beef carpaccio - Balsamic onion, wild rocket, cheddar custard, crispy ceps
Beet cured Salmon - horseradish tartar, golden beetroot, smoked yoghurt
Scallops (gf) - Dorset scallops, morcilla, shaved cauliflower and burnt cauliflower cream
Tortellini - Old Spot Pork and Chicken Tortellini, Wild Mushroom brood
Ceviche of Seabass - Yuzu Emulsion, Hazelnuts, Puffed Barley, Grilled Spring Onions, Sesame Dressing
Burrata (v, gf,) - Dried and pickled grapes, pumpkin seed granola and brassica pesto
Summer vegetable salad (v,gf) - Pickled and roasted allotments, goats curd, black olive crumble, micro greens
Charred Wye Valley asparagus (V) - Rapeseed emulsion & smoked almond, sorrel, and gremolata (v)
Artisan sourdough - focaccia, ancient seeded loaf, smoked Dorset salt, and whipped butter
To Follow
Corn-fed chicken - Confit chicken, smoked white asparagus, lemon confit, brown butter mash
Hake (gf) - Squid ink, tomato, and garlic velouté, butternut squash, and spring onions
Plaice fillet (gf) - Curried cauliflower, baby gem, Romanesco, nut and brown shrimp butter, golden raisins
Suckling Pig (df) - Maple glazed belly, rhubarb puree, cheese mash, kimchi, puffed crackling
Hereford Beef (gf, df) - Sirloin of beef, heritage carrot, cheek bonbon, charlotte potato, root vegetable crumb
Daube De Boeuf (gf) - Braised beef cheek, horseradish mash, bunch carrot, tender stem broccoli, beetroot ketchup
Seared Lamb rump - black garlic emulsion, summer bean fricassee, braised salsify, thyme, and garlic reduction
Gnocchi (ve, gf, df) - Salt bakes parsnip gnocchi, sun blush tomatoes, wild garlic pesto, pine nuts, young basil
To Finish
Pavlova (v) - Lemon Meringue, Chantilly cream, peaches, berries, pecans, flowers
Strawberry semifreddo (V) - Almond crumble, Valrhona, lemon balm, elderflower, and mint
“Fancy” churros - Miso and chocolate espuma, bitter chocolate sauce, burnt sugar ice cream, chocolate soil
Chocolate & Hazelnut (v, n) - Chocolate and hazelnut delice, salted caramel Cremieux, raspberries,
Lime & coconut (Vegan) - Sponge, coconut and lime sorbet, macadamia, white chocolate ganache, rum pineapple
Panna Cotta (v) - Buttermilk, rhubarb, blood orange sorbet, honeycomb, and pistachio
Apple - Tart tatin, calvados ice cream, granny smith gel, apple blossoms
The Egg - Mango, yoghurt mousse, milo Namelka, malt crumble, passion fruit