Canapes

(£ 5 a head)



Warm Bread, Marinated Olives, Balsamic vinegar.
Smoke Salmon Blinis
Onion Bhaji.
Cucumber and Avocado Relish.
Chicken and Paprika Skewers with Garlic aioli.


Panipuri

Deep-fried hallow shell stuff with chickpeas and potato

Onion bhaji
Hara Bhara Kebab.

Patties made with green peas and potatoes

Menu Option 1

(£ 42 A head)

Starters
Roasted Butternut squash and Tomato Soup

Toasted sour bread.

Classic Prawn Cocktail with Tomato salsa

Crispy Bread

Smoke Mackerel pate, Dill cucumber relish.

Warm sour dough toast

Scotch Egg and Water cress

Celeriac and horseradish remoulade

Mains

Below all served with Parmenter potato and seasonal vegetable



Pan-Fried Pork tenderloin fillet

Apple puree, date and apricot Relish.

Duck Fat marinated Chicken Brest.

Romesco sauce, crispy Curley kale.

Pan-fried Seabream Fillet .

White wine cream sauce, capers and samphire.

Beetroot risotto

Crispy Sage ,parmesan ,Hazelnuts.

Desserts


Rasberry Eoton Mess

Fresh raspberry and mint

Sticky Toffee Pudding

Toffee sauce and clotted cream

Chocalte Marquise

Boozy cherries

Roasted Pineapple with pink peppercorn

Coconut cream.

Menu Option 2

(£ 52 a head)

Starters
Salt baked Beetroot

Goat cheese Bonbon, Minted Yoghurt Dressing

Griddle Tiger Prawns

Samphire, Chilli Mango Salsa

Smoke Salmon Tarter

Potato Rosti, Pickled shallots, dill emulsion

Beef Carpaccio

Pickled Vegetable, Parmesan cheese, Blackberry compote

Mains

Below all served with roasted Baby potato and Glaze carrots and Broccoli



Roasted Lamb Rump

Green Peas Volute, chargrilled courgette and Pepper

Chargrilled Cauliflower Steak.

Roasted Piquillo pepper puree, cous cous.

Pan-fried Chalk Stream Trout Fillets

Roasted Piquillo pepper puree, caper and samphire.

Confit Duck leg in orange and bay leaf

Chorizo and chickpeas Ragout in rich tomato sauce.

Desserts


Vanilla Crème Brulee.

Fresh Blackberry and compote.

Strawberry cheesecake.

Strawberry and mint salsa ,merigue.

Chocolate Tort

Cherry Compote

Saffron Poached pear.

Chantilly cream and fruit compote.

Menu Option 3

(£ 72 a head)

Starters
Pan-fried Scallops.

Brown butter cauliflower puree, pomegranate, Toasted walnuts.

Lobster Ravioli.

Lobster Bisque, Tomato relish.

Marinated Heritage Tomato and Burrata Cheese.

Broadbean Pesto, crispy bread, micro leaves

Wild mushroom and Truffle Arancini.

Mushroom Velouté, parmesan crisps

Mains

Below all served with Dauphinoise Potato. Seasonal vegetables.



Herb crushed lamb Rack

Green Peas volute, mint, and basil Pesto. Red wine jus

Beef wellington

Sauté Wild mushroom, celeriac, and Horseradish remoulade

Roast Duck Breast

Red Thai Curry sauce, lychee and ginger syrup, witted Pak choi

Crispy fried Polenta

Spinach Puree, griddle artichoke, sauce verge

Desserts


Chocolate fondue

Clotted cream, boozy cherries.

Buttermilk Panna Cota.

Lychee, Raspberry, and Rose.

Pistachio cheesecake

Pomegranate relish.

Saffron Poached pear.

Chantilly cream and fruit compote.

Special Curry Night

(£ 48 a head)

Starters
Chicken Tikka

Coriander and Mint chutney ,Laccha onions

Prawn malai

Curried samphire and shallots, chilli mango salsa

Squid Koliwada

Garlic aioli ,laccha onions.

Papdi Chat

Pomegranate, coriander chutney.

Mains

All below served with Cumin rice, Naan Bread, Populum and Chutney



Chicken Butter Masala
Lamb Bhuna
Kerala style Trout Kadai.
Punjabi style Channa Masala
Desserts


Gajar Halwa Vanilla ice-cream.
Rice Pudding with candied Nuts.
Matka kulfi (mango and cadomon).
Contact Us

St. Neots, Cambridgeshire.

Email: info@rambos-kitchen.co.uk

Phone: +44 7889906857

Copyright © 2024 All Rights Reserved By Rambos's Kitchen | Developed By Webmirchi IT Solutions