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Catering - With the Pickled Fork

By Natalaigh Taylor
22nd Aug 2018

Canapes

Hot

Tuscan sausages with pesto Genovese

Lamb pizzette with smoked sheep’s ricotta, beetroot relish & shaved fennel

Sea urchin arancini with truffle ketchup

Octopus skewers with tomato & basil sauce

Black olive & spinach calzone with Scarmorza Affumicata, rocket pesto & truffle oil

Taleggio & sun-dried tomato arancini with artichoke pesto

Cold

San Danielle cannelloni with fig marmalade, Toma Rossa, walnut & rocket

Wild boar crostini with artichoke, black olive pate & Ligurian bread

Bresaola, salsa verde, truffle & pecorino crisp

Smoked tuna, music bread, spicy anchovy aioli & parsley cress

Smoked swordfish, bottarga, grissini & olive pate

Tuna bottarga, fregola, sourdough, tomato & basil

Gorgonzola, music bread, walnut pesto, radicchio, balsamic & berry glaze

Wild thistle pate, sun dried tomatoes, Ligurian bread & basil

Bowl food

Hot

Porchetta with a warm salad of olives, sundried tomatoes, fregola & herbs

Tuscan sausage stew with gorgonzola polenta & tomato ragu

Truffle & wild mushroom risotto with pecorino cream & rosemary

Orecchiette, sea urchin cream, capers, tomato & gremolata

BBQ octopus with cannellini beans, aioli, rocket, & Pesto Genovese

Cassulli spinach, tomato & basil ragu with truffle pecorino

Cold

Penne pasta salad with mortadella, tomato & basil sauce, pistachios & olives

Coppa, potato & onion salad and shaved Parmigianino Reggiano

Smoked swordfish, shaved fennel, blood orange, dill & lemon dressing

Marinated octopus salad with, EVOO, cucumber, lemon, parsley, oregano & chilli

Fig, Robiola 3 Latti, truffle honey, rocket, hazelnuts & radicchio

Panzanella salad with fregola, sourdough, capers, roasted peppers & basil