The ethos here at Edwards is to exceed every clients expectations. No matter how large or small the event. Listed below will give you an idea of what we have to offer.
Starters
Ham Hock Terrine with Truffle Scented Brioche and Piccalilli
Oriental Style Vegetable Spring Roll with Teriyaki Dipping Sauce
Duck Liver and Foie Gras Terrine with an Apple Relish and Cinnamon Brioche
Pan Seared Scallops with Crisp Chorizo, Broad Beans and a Black Olive Vinaigrette
Slow Roasted Tomato Soup Finished with Vodka and Worcestershire Sauce
Sweet and sour braised pigs cheek on a crisp thai style salad
Mains
Pan Fried Breast of Wood Pigeon with Roasted Baby Beetroots, Pickled Walnuts and Wild Roquette
Duo of Smoked and Home Cured Salmon on a Celeriac and Apple Salad With Dill and Keta Caviar Dressing
Devilled Selsey Crab served with Buttered New Potatoes and Dressed Watercress
Pan Fried Fillets of Sea Bass on Crushed Potato, Wilted Spinach with Bacon and Fresh Herb Fish Cream Sauce
Oven Baked Sussex Rump of Lamb With Potato and aubergine gratin, Green Beans and a Red Wine Jus
Ballotine of Rabbit served on a Risotto of Girolle Mushrooms and Finished with a Light Cider Cream
Caramelised White Onion and Stilton Tart with a Broccoli and Cheddar Soufflé
Medallions of Monkfish and King Prawns Served in a Light Thai Curry Sauce, Aromatic Rice and Pak Choi
Poached Fillet of Sea Trout on Crushed Potato with Soused Sea Vegetables
Breast of Barbary Duck with a Confit Leg Spring Roll Pak Choi and a Star Anise Jus
Deserts
Treacle Tart with a Shot of Lemon Posset & Vanilla Ice Cream
Warm Chocolate Fondant with an Orange scented Mascarpone
Prune and Armagnac Frangipane Tart and Vanilla Créme Anglaise
Lemon scented baked cheesecake served with blueberry jam
Poached white peach set in a champagne jelly topped with a vanilla cream
Rhubarb Parfait with a Ginger Muffin and Apple Confit
Chocolate and Hazelnut Mousse topped with a White Chocolate And Bailey’s Cream