African Package

Mains

Sides/Salad

Dessert

Morrocan Chicken Tagine with herby couscous, orange and apricots. 

Chicken Tagine with couscous

Chicken tagine with herby couscous, orange and apricots.

Main: Thyme and rosemary roasted turkey breast or Meatless loaf (GF,V,VE)
Sides: - Green bean casserole or sweet potato casserole with marshmallow & pecan
- Creamy mash potatoes
- Jalapeno cornbread
- Cranberry sauce
- Turkey Gravy & vegetarian gravy

* Please contact the feedr team for more information- Bespoke menus available upon request. *

Thanksgiving/Christmas Menu

Add a dessert?

Please contact the feedr team for more information*

Beef mince, chilli, oregano, kidney beans, peppers, gently cooked & served with basmati rice

Chilli con carne & rice 

Beetroot and Gin cured salmon with citrus gel

Harrisa infused prawns with lemon yoghurt

Harrisa infused prawns with lemon yoghurt (canape)

Rock lobster and crab brûlée

Smocked Haddock and lemon arancini with pea puree

Mini scotch eggs with pickled vegetable & mustard

Hoisin duck in a sesame cone with white radish and cucumber.

Hoisin duck in a sesame cone 

Pork belly with crackling fried sage and spiced apple

Pork belly with crackling 

Pani puri curried lamb labneh and pomegranate

Carpaccio of beef truffle and rocket salsa

Halloumi and griddled courgette sliders with red onion jam

Halloumi griddled courgette sliders red onion jam

Pani puri of curried chickpea and potato with apple and mint chutney

Pani puri of curried chickpea with chutney

Compressed watermelon with basil puree

Pressed sweet potato and kale lasagne

Vegan sausage rolls red onion jam
Zucchini and ricotta fritter with hummus and olives
Falafel with pita bread and lemon tahini
Crostini of white bean puree and salsa verde
Crudite of crispy vegetables and beetroot hummus
Caprese skewers of tomato and mozzarella

Vegan/Vegetarian platter

Vegan/Vegetarian platter (1.5 rounds per person)

Smoked Salmon pickled cucumber on a charcoal bagel
Sweet chilli prawns wasabi and pink ginger Miso glaze
Miso glazed salmon skewers
Mini Crab rolls with lemon and sriracha

Pescatarian Platter

Chicken tikka and mango skewers
Scotch eggs with pickled vegetables
Sausage rolls with harissa and red pepper 
Prosciutto peach basil and Mozzarella

Meat platter

Option 1
Miso salmon with watercress pesto
Wild rice salad with pomegranates & pistachios
Mixed leaf salad  
Roll & butter
Spinach fritata
Pear and frangipane tart


Option 2
Free –range roast chicken breast with peri-peri sauce
Broccoli salad with sunflower seeds dates, coriander & mint
Mini vegetable quiche
Mixed leaf salad
Roll & butter
Banoffee pie


Option 3
Medium rare beef fillet with horseradish crème fraice
Stuffed pepper with mushroom & rice
Mixed leaf salad
Roasted vegetable fritata
Roll and butter
Apple tart with cream

Option 4
Beef fillet with chimichurri
Asparagus tart
Italian salad with artichoke & mint & mozzarella
New potato salad with red onion & olives
Roll and butter
Strawberry cheesecake

Mix Platter 

Skewers of teriyaki salmon with asian slaw and wasabi Seafood risotto with saffron and baby spinach
Cones of panko coated cod with red onion tartar and pea puree Salmon poke bowl with edamame beans, cucumber, cabbage,
avocado
King prawns sweet chilli sauce with udon noodles

Pescatarian Bowl Food

Pescatarian Bowl Food (We suggest 3 bowls per person)

Peppered steak with triple cooked chips and bearnaise
Chicken tagine with giant couscous orange and apricots
Mini cocktail cumberland sausages with cheddar mash peas and crispy onion
Korean style chicken pickled cucumber sesame and green onion Cajun chicken caesar salad shaved parmesan and caesar dressing with crispy chicken skins

Meat Bowl Food

Meat Bowl Food (we suggest 3 bowls per person)

Arancini of mozzarella and tomato with truffle cream
Sweet potato and chickpea curry with coconut rice 
Vegetable tagine and herbed couscous with za'atar flatbread 
Salad of stracciatella and heirloom tomato with pesto 
Layered shots of guacamole refried beans and salsa 
Poke bowl with silken tofu,brown rice, avocado ,tahini and sriracha

Vegetarian Bowl Food

Vegetarian Bowl Food (we suggest 3 bowls per person)

Mini beef sliders swiss cheese and green chilli relish

Mini beef sliders swiss cheese green chilli relish

cereals

crustaceans

fish

peanuts

soybeans

milk

nuts

celery

mustard

sesame

sulphur

lupin

molluscs

eggs

none

vegan

vegetarian

kosher

halal

powerplant

lowcarb

highprotein

refined_sugar

low_carbon

verylow_carbon

pescatarian

Peppercorn was established by Adwoa Mwanza, a Leith's trained chef. Adwoa then worked with renowned catering companies and restaurants including Rhubarb. We have catered for a wide range of clients and have provided bespoke menus ranging from Canapes to office lunches. We use high quality ingredients as this enhances the taste of our food.Passion for good food still remains our ethos.

At Peppercorn our food is unique and comprises a mouthwatering fusion of European, African and caribbean flavours. Our food is beautifully presented.