Past Spring/Summer Menus
Starter
Medley Farm Broad bean, driftwood Somerset goats cheese and asparagus with vinaigrette
Home made sourdough bruschette of;
Broad bean, chilli, pea and sage
Lemon, halloumi and marjoram
Baba ganoush
Main
Roast pork loin, rubbed with fennel, salt and garlic, crackling
Chunky Ratatouille, grilled sourdough with saffron aioli and fennel flowers
10 hour slow roast rolled leg of lamb stuffed with tapenade
Slow roast pork belly, cowboy borlotti beans. Salsa verde
Handmade Taleggio, Ricotta and Sage ravioli; truffle oil
Fillet of Sea Bass, aubergine caponata
Handkerchief of fresh pasta, braised baby gem, chard and chilli, Pecorino
Dessert
Gooseberry Fool, fresh picked elderflower and lemon biscuit
Blood oranges with warm maple and lavender
A sharing crème caramel
Dark boozy chocolate mousse, orange biscuit
Accompaniments
Lebanese Fatoush salad Fresh from Cultivate -
Wilted rainbow chard and spinach
Potato puree with olive oil and milk.
Past Autumn/Winter Menus
Starter
Butternut squash, chilli and ginger soup
Fricassee of local wild mushrooms, sorrel
Cobnut and walnut, mum’s scrunched apples with blue cheese on homemade sourdough Bruschetta.
Late season tomatoes, single estate olive oil, braised banana shallots & sage.
Pumpkin puree tart with a honeyed, goats cheese glaze.
Main
Finocchio sausages, Castelluccio lentils; salsa verde.
Slow cooked beef cheeks in red wine and bacon.
Warm grilled salad of Halloumi, chard, chicory and radish; lemon and onion seed dressing
Handmade lasagne, lemon roasted squash, pine nuts, chilli and shallots.
Roast haunch of venison. Pancetta and redcurrant.
Handmade pasta with broth of whelks, winkles, clams, garlic, fennel and parsley.
Dessert
Baked apple
Damson Clafoutis
Lemon curd tart
Bilberry, raspberry and redcurrant crème patissier tart
Accompaniments
Buttered baby turnips
Wilted rainbow chard and spinac
Braised baby gem, chilli and garlic
Weddings and Private Events
Rupert regrettably doesn't have the avaialbility this year for
weddings and large events, but is happy to make recommendations. He
has some availability for private suppers for groups of 5-15, in
your own home.
invite@thefieldkitchenoxford.com
+44 (0) 785 480 9479