Our Food > Menu ideas

Inspirational menus

Food is extremely important to us at Sprig and Stock. We insist upon only the best, freshest, personally sourced local produce. We transform these products into a tempting menu that will leave you, quite literally, bowled over, whether it is a small dinner for ten in your home, a formal banquet, wedding reception or a gourmet barbecue.

Our Executive Chef will, with his brigade be delighted to create exciting and innovative dishes for your enjoyment on any occasion.

Click on the buttons to see some menu ideas.

Corporate Dinner Menu One

Starter: Pheasant Terrine with Pistachios served with a rocket and shaved Parmesan garnish accompanied with rustic bread and a red onion marmalade
Main Course: Cornish Lamb Shank served with a red wine and Rosemary Jus; Roasted Fig with pickled pear
Dessert: Individual Bread & Butter Pudding served with a lemon Sorbet; Coffee Served with Petit Fours

Corporate Dinner Menu Two

Starter: Cornish Brie served on tomato Ciabatta with red onion marmalade accompanied with a rocket salad and raspberry balsamic dressing
Main Course: Wild Sea Bass baked with a coriander hummus served on a bed of pan-fried noodles; Stuffed Courgettes - A duo of courgettes stuffed with a fresh herb and olive stuffing topped with pine nuts.
Dessert: Tart Tatin - A classic French upside-down caramelised apple tart, baked in a crisp puff pastry shell accompanied with a combination of Greek yoghurt, whipped cream and stem ginger; Coffee Served with Petit Fours

Dinner Party Menu One

Canapé Reception: Thai Fish Cakes With Hoi Sin - Made using white fish and Thai spices accompanied with a Hoi Sin Sauce; Serrano Ham & Montenebro Cheese - The finest Italian cured ham and Spanish cheese served on tomato bread with quince paste
Starter: Lamb & Apricot Kebabs - Cubes of fresh English lamb skewered with Apricots and shallots and dressed with a honey and mint sauce. Served on a bed of crisp continental lettuce with yoghurt dressing.
Main Course: Braised Chicken with Harrissa - Harrissa is a spice mix derived form the culinary kills of the Eastern Med. Rubbed into the skin with fresh lemon and served with banana shallots caramelised in sweet cider; Baked Pepper with Goats Cheese - A very continental dish of baked pepper filled with a combination of sweet potato, celery, green beans and fennel. Topped with St Anthony goat cheese and garnished with vine tomatoes
Dessert: Crème Brule - A rich egg custard slowly baked and set, topped with caramelised sugar and served with soft fruits and Cornish Cream

Dinner Party Menu Two

Canapé Reception: Riced Potato Mash With Pesto & Chipolata Sausages - Riced potato flavoured with pesto served with the finest chipolata sausages and Dijon and mint mustard; Stuffed Pepper Wedges - Quarter wedges of peppers stuffed with savoury rice topped with goats cheese and drizzled with a coriander and honey pesto
Starter: Mezze Platter - This is a medley of gourmet delight, served on a Bamboo platter we provide you with a selection of smoked fish garnished with king prawns and calamari, marinated olives, rocket salad with shaved parmesan, griddled goats cheese with a red onion confit all served with a selection of continental breads
Main Course: Seared Sirloin Steak with Pearl Barley - The steak is cut into thin strips and left to rest in a marinade of red wine vinegar and herbs. Once prepared it is tossed with pearl barley, fresh parsley and grapes then finished with a lemon and coriander dressing; Mediterranean En Croute With a Roasted Red Pepper Sauce - A panache of Mediterranean vegetables baked in a Filo paste casing served with a roasted red pepper sauce
Dessert: French Apple Tart - Fresh slices of apple set in a light custard and baked on a pastry case. Served with vanilla ice cream

Wedding Menu One

Canapé Reception: Chicken Chat - Cubes of chicken breast are marinated with salt and lemon to enhance their flavour, then they are stir fried with a spice mix with plenty of fresh lemon and coriander; Mixed Samosas - These triangular shaped morsels are very Moorish, using Cumin seed and Ajwain for a delightful flavour and texture comes from the combination of well-prepared ingredients contained within.; Smoked Salmon Breads - An assortment of organic salmon dressed and garnished with a variety of mouth watering delights, served on continental breads; Cornish Goats Cheese on Ciabatta - Gevrik cheese, griddled and served on a toast of Ciabatta with a dressing of red onion marmalade
Main Course: Whole Hog Roast Cooked Over a Spit - Organic pork, prepared from a whole pig, stuffed with a fresh herb stuffing and slow cooked on a spit, served with apple sauce; Salmon Darn Marinated In a Tamari Soy - A moist steak of fresh Scottish salmon marinated with Tamari Soy, wine and herbs.; Balsamic Tomato Salsa - This is the perfect accompaniment to your meal, made from fresh Spanish tomatoes combined with Modena vinegar; Egg Noodle Salad - Egg noodles cooked in a fresh coriander stock combined with sweet cherry peppers, Dijon mustard and Acacia honey. New Potato and Red Onion Salad. This salad is made with a marinade of sliced red onion, garlic, Balsamic vinegar, olive oil and fresh lemon mint.; Continental Leaf Salad - A combination of continental salad leaves garnished with fresh coriander, peppers and shaved Parmesan
Dessert: Cornish Country Larder Cheeseboard - The Organic Brie has a soft creamy texture complimented by the it’s flavour, the Old Smokey is a wonderfully nutty cheese with firm texture and the Tintern tantalises your taste buds with its herbs

Wedding Menu Two

Champagne & Canapé Reception: Scallops On Blini - Griddled scallop with a Harrissa and lime pickle sauce garnished with fried seaweed served on a Russian Blini; Thai Fish Cakes With Hoi Sin - Made using white fish and Thai spices accompanied with a Hoi Sin Sauce; Vegetable Tapas Crostini - Baked peppers and mushrooms with basil and sage drizzled with olive oil and Balsamic vinegar. Served on Crostini
Main Course: Peppered West Country Fillet Steak - Prime fillet of beef marinated in a red wine and herb stock, braised and served on a bed of watercress; Tuna Steak With Sweet Chilli & Lemon - Fresh Tuna steak griddled and dressed with a Thai sauce; Lamb Steak With Mint & Honey - A Cornish leg of lamb steak marinated in a red wine and berry stock and glazed whilst cooking; Cornish Goats Cheese - Goats cheese dressed with a lemon, coriander and olive oil dressing, pan fried and presented on a griddled aubergine steak with a confit of red onion marmalade; Creole Crab Claw - Fired over a hot charcoal grill. These fresh claws caught from the shorelines off the Cornish Coast are served with a tomato and mint salsa flavoured with Tamarind
Salad Bar: Continental Leaf Salad - A combination of continental salad leaves garnished with fresh coriander, peppers and shaved Parmesan; Stuffed Pepper - This garnish of half a lightly braised pepper is filled with a medley of baby corn, mange tout, green beans and topped with vine tomatoes; Couscous - Organic couscous with a combination of stuffed olives and sweet cherry peppers seasoned with cracked black pepper and sea salt and drizzled with olive oil.; Date & Walnut Salad - Fresh dates and walnuts combined with Pak Choi, water chestnuts and bean sprouts dressed with a light soy and scallion sauce; Tomato & Cucumber Salsa - Cherry tomatoes combined with cucumber, radish, mushrooms, red onion, and garlic and mint pesto. Held in a Balsamic vinaigrette
Dessert: Chocolate & Cointreau Roulade - A light chocolate Genoese sponge with a fresh cream and jam filling, garnished with summer fruits

Sprig & Stock

Inspirational menus

Our Food > Menu ideas