Our menus are designed to ensure the best possible experience on the day, however we always love a bespoke creation! Please get in touch to discuss.
Email hello@weareplanted.com for prices
(v) - vegan
(vo) - vegan option available
Menus that can be dropped off:
COLD CANAPÉS
COLD FINGER FOOD
SWEET FINGER FOOD
COLD BUFFET
DESSERT
CANAPÉS
COLD
POTATO, CARAMELISED LEEK AND PARMESAN TORTILLA WITH AIOLI AND CHIVES (gf)
ASPARAGUS, COMTE CREAM AND SALTED CURED EGG YOLK TART
SESAME SNAP, WHIPPED GOATS CHEESE AND OLIVE SALSA (gf)
CURRY PUFF WITH CAULIFLOWER, CHICKPEAS, TAMARIND CHUTNEY AND POMEGRANATE (vg)
VEGGIE GILDAS - OLIVE, PICKLED CHILLI PEPPER AND CAMBOZOLA
CROSTINI WITH MUSHROOM PÂTÉ, DATE CHUTNEY AND CHIVES (vo)
CAVOLO NERO, BLUE CHEESE, APPLE AND PECAN TART
FETA, FIG RELISH AND CRISPY LEEK CROSTINI
SMOKED CHEESE GOUGERES WITH GARLIC CREAM
HOT
SAFFRON AND MOZZARELLA ARANCINI, SPICY MARINARA DIP (vo)
FRIED PASTA WITH GRUYERE (vo)
CHOUX BUNS FILLED WITH CAULIFLOWER CHEESE PUREE
CHEDDAR AND JALAPEÑO CROQUETTE
STILTON AND APPLE PUFFS
SWEETCORN FRITTER WITH TOMATO AND HABANERO CHUTNEY (v) (gf)
WARM WESTCOMBE CHEDDAR AND CHIVE SCONES WITH GARLIC BUTTER
LEEK AND SAMPHIRE BHAJI WITH MANGO AIOLI (gf) (vo)
DEEP FRIED QUAILS EGG WITH CELERY SALT
FINGER FOODS
COLD
CURRIED POTATO AND SPINACH BOREK SWIRLS WITH MINT YOGHURT (v)
DEVILLED EGG SANDO ROLLS, SALT AND VINEGAR SHOESTRING CRISPS, CHIVES
SMOKED CHEESE AND CARAMELISED ONION MINI TARTS
PERSIAN HERB AND LEEK FRITTATA WITH SAFFRON YOGHURT AND POMEGRANATE
SWEET POTATO AND CHICKPEA SAMOSAS WITH MANGO CHUTNEY (vg)
FOCACCIA MUFFULETTA WITH ROASTED RED PEPPERS, MOZZARELLA, CAPERS, OLIVES AND BASIL
GORDAL OLIVES AND SMOKED ALMONDS (v)
CHEESE AND MUSTARD PIZZA STICKS WITH RANCH DRESSING
SELECTION OF MONS CHEESE, SEEDED CRACKERS AND QUINCE
PUMPKIN SPICED NIGELLA BUNS WITH MAPLE AND CHILLI BUTTER
HOT
GRUYERE, CORNICHON AND MUSTARD TOASTIE
TALEGGIO AND GREEN CHILLI CHUTNEY TOASTIE
MUSHROOM FRITTER, WHIPPED FETA AND PICKLED ONION SLIDER
SAFFRON AND MOZZARELLA ARANCINI
FLATBREADS TOPPED WITH CELERIAC SHAWARMA, PICKLED KOHLRABI, FRIED SHALLOTS AND POMEGRANATE (v)
ROASTED CAULIFLOWER TACO WITH CHIPOTLE CASHEW CHEESE (v)
HOISIN TOFU BAO BUNS WITH SRIRACHA MAYO (v)
RACLETTE WITH BABY POTATOES AND CORNICHONS
SWEET
HONEY AND PISTACHIO BAKLAVA
BLUEBERRY AND LEMON FRIANDS
RAW CHOCOLATE BROWNIES (vg) (gf)
SABLE BRETON RASPBERRY AND PISTACHIO TART
ROASTED RHUBARB AND BLOOD ORANGE HAND PIES WITH CREME FRAICHE (vo)
SAMPLE MENUS
SHARING STARTERS
RAW BRITISH VEGETABLES, WHIPPED FETA AND TOASTED SPICES (v)
HOMEMADE FOCACCIA WITH WHIPPED GARLIC BUTTER (vo)
LANCASHIRE CHEESE PUFFS, GRATED TRUFFLE
PORCINI AND PARMESAN ARANCINI (vo)
BURRATA AND HERITAGE TOMATOES (vo)
CITRUS NOCELLARA OLIVES AND SMOKED ALMONDS (v)
hot main
FRIED SUSSEX HALLOUMI IN ANCHO CHILLI SAUCE AND SEEDY DRIZZLE
MUSHROOM PILAF WITH FRESH HERBS
LABNEH WITH ROASTED PURPLE SPROUTING BROCCOLI
PICKLED CUCUMBER AND ONION SALAD
COLD
TORTA PASQUALINA - CHARD, SOFT HERB, RICOTTA AND EGG PIE
ROMESCO POTATO SALAD ON LABNEH AND DILL OIL
LEMONY ASPARAGUS, SHAVED CHEESE AND CRUSHED NUTS
INSALATA VERDE WITH SHALLOT DRESSING
DESSERT
TIRAMISU (vo)
CHOCOLATE NEMESIS WITH CRÈME FRAÎCHE AND STRAWBERRIES
STICKY TOFFEE PUDDING WITH VANILLA ICE CREAM (vo)
RHUBARB AND CUSTARD BREAD AND BUTTER LOAF
BASQUE CHEESECAKE WITH POACHED SEASONAL FRUIT