Suggested bowl food
For a party with a difference why not try our bowl food menu. All of the following suggestions are easy to eat, served in individual china bowls that fit neatly into the palm of your hand. They are more substantial than canapés or make a light alternative to a full meal without the need for seating
- Breast of free range chicken wrapped with Parma ham and sage with boursin mash
- Pad Thai ~ prawn stir fry with rice noodles, spring onion and bean sprouts
- Wild mushroom risotto with shaved parmesan v
- Cumberland sausages with grain mustard mash and caramelised onion gravy
- Monkfish and prawn paella with saffron rice
- Mini fish and chips ~ breaded sole gougons, fat chips, tartare sauce
- Thai green or red curry and jasmine rice
- Moroccan lamb tagine with roast vegetable cous cous
- Spinach and lamb madras with pilau rice, mango chutney and popadom
- Fillet of beef stroganoff with mushrooms & steamed rice
- Penne pasta with bacon, garlic, sunblush tomato and parmesan shavings
- Asian bowl ~ mini onion bhaji, vegetable samoosa, spinach and potato pakora with mint and yoghurt raita v
- Mexican chilli con carne with avocado salsa and rice
- Coq au vin with roasted baby new potatoes
- Mini fillets of chicken with vermouth, tarragon & cream, new potatoes
- cottage pie or shepherds pie
- steak and mushroom with puff pastry lids
- fresh seafood bake with salmon, cod, smoked haddock and prawns
- Crudités of carrots, celery, cucumber and bread sticks served with red pepper homous v
- The Ivy's bang bang chicken with oriental leaves & crunchy peanut dressing
- Buffalo mozzarella with avocado, vine ripened tomatoes and rocket pesto v
- Roasted salmon with herb cous cous salad
- King prawns with aölli
- Thai beef and noodle salad with chilli and lime dressing
- Smoked duck & avocado on dressed leaves & toasted pinenuts
- Prawn cocktail ~ the classic favourite
- Crisp romaine lettuce, garlic croutons with caesar dressing and parmesan v
- Salad niçoise ~ seared tuna on a bed of new potatoes, haricot vert, olives and boiled egg v
- Coronation chicken with spring onion, mango and coriander rice
- Sticky toffee pudding, toffee sauce and vanilla ice cream
- Crème brulée with fresh raspberries
- Pot au chocolat
- Home made crumble with vanilla bean ice-cream
- White chocolate and passionfruit cheesecake
- Homemade Italian tiramisu
- Profiteroles filled with cream & served with a warm chocolate sauce
- Mango & passion fruit meringue roulade
- Traditional sherry trifle with toasted almonds
- Rich fudgy chocolate brownie cake with raspberry compote
- Seasonal fresh fruit salad with cream
Mini hot pies
served cold:
dessert bowls:
v denotes vegetarian or can be made suitable for vegetarians