Shoots and Leaves Catering

Vegan & Vegetarian: Chickpea Farinata with Charred Vegetables & Confit Garlic Crispbread with Sundried Tomato Tapenade, Toasted Almond, Marinated Artichoke Heart (gluten almond sulphites) Ricotta, Mint and Broad Bean on Red Chicory Leaf (dairy) Goats Cheese, Honey & Beet on Puff (gluten dairy) Fish: Smoked Salmon, Nori Seaweed and Avocado Roll (sesame Soy) Salt Cod Cake, Wild Garlic Pesto, Pickled Fennel Meat: Chicken Liver & Mushroom Pate Crostini, Onion Chutney (gluten dairy)

Mediterranean Bowl Tuna with Capers, Orzo, Aubergine Caponata, Kale, Pesto, Fennel and Beetroot Salad, Smashed Butterbeans and Artichokes (Gluten, Celery, Dairy) Satay Bowl Spicy Rice, Peanut Satay, Lemongrass Chicken, Roast Winter Vegetables, Papaya Slaw, Tamari Seeds (Peanut, Celery, Soy, Sesame) Falafel Bowl Hummus, Bulgar Wheat, Pomegranate and Herb Salad, Pine Nuts, Feta, Sweet Potato and Fried Aubergine, Stuffed Vine Leaves (Sesame, Dairy, Gluten, Nuts, Soy, Sulfites) ​

Slow Roast Shoulder of Lamb Chickpea and Apricot Tagine Charred Mixed Vegetables with Tahini Wild Garlic Pesto with Greens and New Season Potato Bulgar Tabbouleh with Herbs and Pomegranates Greek Salad Hummous Turkish Breads