MENU SUGGESTIONS
Menus Suggestions - Crackerjack BBQ

All our menus can be tailor made to suit you and your event. Here are some of our suggestions for a great menu! Swap and change items to suit you.

HICKORY SMOKED MEMPHIS PULLED PIG
Apple honey glaze & crisp golden crackling

 

100% ANGUS STEAK BURGER
Cherry tomato relish in a brioche roll

 

HAND-MADE CUMBERLAND SAUSAGE
Char grilled, balsamic sweet shallots

 

CRACKERJACK GLAZED SPATCHCOCK
Spring chicken “Sweet with heat”

 

CLASSIC COLESLAW (v)
Chives, spring onion & creamy mayo

 

WATERCRESS & ROCKET (v)
With sugar snap peas, roasted red peppers, feta cheese, pomegranate
& sweet lemon vinaigrette

 

NEW POTATO SALAD (v)
Spring onion, thyme, mint & creamy dressing

WOOD ROASTED BEER CAN SPRING CHICKEN
Smoked garlic & lemon zest

 

SMOKED PORK RIBS
Black treacle glaze

 

CHARCOAL GRILLED “FEATHER BLADE”
Tender shoulder steak with Bovril butter

 

PLANK COOKED SCOTCH SALMON FILLET
Whisky maple glaze

 

HAND-MADE CUMBERLAND SAUSAGES
Char grilled balsamic sweet shallots

 

CREOLE SLAW (v)
Red & white cabbage, celeriac, green peppers, chives, shaved radish
spring onion & mild Cajun mayo

 

MIXED HERB LEAF SALAD (v)
Citrus vinaigrette

 

ITALIAN PENNE PASTA (v)
Slow roasted red peppers, grilled courgette, black olives,
basil pesto mayonnaise, shaved parmesan

 

NEW POTATO SALAD (v)
Spring onion, thyme, mint & creamy dressing

 

VIBRANT WILD & BASMATI PERSIAN RICE (v)
Pomegranate, sultanas, pistachios & flat leaf parsley

CORN FED TANDOORI CHICKEN
Long skewers in the charcoal clay oven

 

HICKORY SMOKED MEMPHIS PULLED PIG
Apple honey glaze & crisp golden crackling

 

SPIT ROASTED PICHANIA (RUMP CAP)
Smoked salt flakes, black pepper and garlic oil

 

GIANT TIGER PRAWNS
Garlic lemon parsley butter baste

 

CHERRY SMOKED IBERICO PORK RIBS
Black treacle & chipotle glaze

 

THAI STYLE RED SNAPPER BROCHETTES
Lemongrass, ginger, lime, coriander, palm sugar

 

SMOKE ROASTED VEGETABLE GATEAUX (v)
A delicious & colourful vegetable stack, aubergine, red peppers, red onion confit, courgette & goats cheese

 

AMERICAN STYLE SLAW (v)
Coriander, spring onion & saffron mayo

 

VIVID GREEN SALAD (v)
Watercress, sugar snap peas, garden peas, amaranth with lime & mint dressing

 

VINE PLUM TOMATOES (v)
Roasted red onions & basil pesto dressing

 

NEW & SWEET POTATO SALAD (v)
Spring onion, thyme, mint & creamy dressing

 

CLASSIC CAESAR SALAD (v)
Red pesto croutons

THE LEGENDARY WAGYU BEEF FILLET
Tenderloin with wild mushroom sauce

 

TANDOORI SPICED CORN FED GOOSNARGH CHICKEN
Cooked over charcoal in a clay oven

 

HOT MAPLE SMOKED SCOTTISH SALMON
Lemon & dill, grilled king scallops & asparagus

 

AWARD WINNING IBERICO PORK RIBS
BBQ maple glaze

 

SHOULDER NIDDERDALE LAMB
Lemon myrtle, fresh crushed garlic, thyme, black pepper & topped with mint mojo

 

RIB EYE OF DUROC “BLACK ANGUS OF PORK”
Cuban spiced with orange, oregano, fennel & chilli, smoked salt flakes with golden crackling

 

MIXED HERB LEAF SALAD (v)
Saffron dressing & micro greens

 

YORKSHIRE FINE FETTLE “GREEK SALAD (v)

 

SMOKED SWEET POTATO & CUMIN MAYO SALAD (v)

 

POMORDORINO CHERRY PLUM TOMATOES (v)
Balsamic shallots & lemon thyme

 

WOOD ROASTED MEDITERRANEAN VEGETABLES (v)
Purple garlic & toasted pine nuts

 

ASIAN “RAW SLAW” RIBBON SALAD (v)
Peanut & coriander dressing

 

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WOOD FIRED HOT CHOCOLATE GOOEY FONDANT (v)
Vanilla berries & clotted cream

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