WEDDINGS - DINNER PARTIES - SIT DOWN FUNCTIONS
As a privately run family business, I am proud of our personal and considered approach. I will discuss your specific requirements and offer a bespoke menu and service. Our staff are professional, efficient and unobtrusive and will look after all aspects of the catering to ensure your event runs smoothly.
I aim to establish how you envisage your party to be, and like to work closely with you to not only ensure high quality food and service, but where applicable a memorable level of presentation. We can set up the tables for you and provide everything from the glassware and crockery to extra props such as vintage accesssories and bunting in order to create the perfect atmosphere.
Please browse my menus below.
My menus are only a guide so please feel free to discuss alternative dishes with me or view the other menus on my site for ideas
SIT DOWN FUNCTIONS & DINNER PARTIES
AUTUMN & WINTER
STARTERS
Crab bisque with roasted red pepper croutons
Wild mushroom soup with roasted ceps and truffle oil
French onion soup and gruyere croutons
Warm ribbon salad of oriental duck in sesame, soy and honey dressing
Brûléed chicken liver parfait with melba toasts and red onion chutney
Hot and cold Smoked salmon beetroot coulis, watercress salad and horseradish crumb
Warm breaded camembert and redcurrant-port jam with balsamic rocket salad (v)
Spanish baked prawns with chorizo, garlic and chilli served with crusty bread
Salad of roasted figs with parma ham, goats cheese and pomegranate
Roasted vegetable and ricotta terrine with basil oil and balsalmic salad (v)
Warm pear and walnut salad with Roquefort dressing and croutons (v)
MAIN COURSES
Unless otherwise stated all mains are served with either seasonal sautéed vegetables,
Roasted vegetables or a herby mixed salad
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Filet mignon and peppercorn sauce
chunky chips and watercress salad
Roast sirloin of beef with roasted garlic and red wine jus
rosemary cubed potatoes
Roasted fillet of beef with white wine sauce of chanterelle and oyster mushrooms
potato and celeriac dauphinoise
Braised lamb shank in red wine jus
parmesan mash
Lamb noisettes and red wine port jus
gruyere dauphinoise potatoes
Pork fillet in creamy cider sauce
apple crisps and mustard mash
Roast loin of pork stuffed with Serrano Iberico ham and sage
cider jus and lyonnaise potatoes
Coq au vin
shallots, bacon lardons and button mushrooms,
buttered new potatoes and crusty bread
Pot roasted poussin wrapped in pancetta with rosemary
olive oil mash
Prosciutto wrapped pheasant breast in white wine and chanterelle mushroom jus
dauphinoise potatoes
Venison and wild mushroom pie
garlic mash
Salmon en croute
foaming hollandaise and new potatoes
Italian baked cod in a roasted red pepper, tomato and olive sauce
parmesan crushed potatoes and a rocket salad
VEGETARIAN MAIN COURSES
Quails egg and wild mushroom tartlet
rocket salad and parmesan shavings
Slow roasted tomato and gruyere tart
fresh basil pesto and rocket salad
Spinach and ricotta lasagne with pine nuts
cherry tomato salad and balsamic dressing
Wild mushroom risotto
rocket salad and parmesan shavings
DESSERTS
Baked cheesecake with seasonal berry compote
Sicilian orange cake with vanilla cream, pistachio glass and honeycomb crumb
Lemon tart with raspberries, raspberry coulis and crème fraiche
Marsarla syllabub with marsarla poached figs and crushed Amoretti buiscuits
Chocolate pots with whipped cream
Cherry Clafoutis with vanilla ice cream
Pears poached in red wine with crème freshe
Chocolate hazelnut tart with whipped cream
Blackcurrant and almond tart with clotted cream
Chocolate cheesecake with dark chocolate glaze
Tiramisu
SPRING & SUMMER MENUS
STARTERS
Asparagus soup with parmesan croutons and basil oil (v)
Roasted red pepper and tomato soup with fresh basil pesto and croutons (v)
Fresh shelled pea soup with crème fresh and crispy pancetta
Smoked salmon with a tomato, caper and watercress salad and lemon and dill cream
Tuna Carpaccio with rocket, parmesan and basil oil
Warm teriyaki steak salad
Potato and horseradish salad with prosciutto and fine herbs
Oriental king prawn and rice noodle salad with roasted peanuts
Feta cheesecake with herby salad and sundried tomatoes (v)
Asparagus and gruyere feuilletés (puff pastry parcels) with rocket salad (v)
“Entremeses Ibéricos” - Platter of Spanish cured meats and cheeses: Picón Bejes-Tresviso, Manchego and Tetilla with olives, roasted red peppers, marinated artichoke hearts and fresh Pan De Montejo (Spanish bread)
MAIN COURSES
Entrecote steak with creme fraiche and pepper sauce
chunky chips and a balsamic watercress salad
Filet mignon with marsarla and morel mushroom sauce
roasted new potatoes sugar snaps and asparagus
Roasted sirloin of beef and red wine jus
parmesan roasted potato wedges, served with a warm salad of baby spinach and roasted red peppers
Noisettes of lamb with redcurrant wine jus
lyonnaise potatoes and roasted spring vegetables
Rack of lamb and fresh basil pesto
crushed parmesan potatoes and a salad of peas, roasted tomatoes and asparagus
Chicken Basque with chorizo and mixed roasted peppers
buttered new potatoes and a mixed leaf herb salad
Supreme of chicken wrapped in prosciutto in a Chanterelle champagne sauce
roasted baby leeks and carrots
Roast loin of pork with crackling and creamy cider sauce
roasted potatoes and spring vegetables
Pork chops baked with wild mushrooms, thyme and creme fraiche
creamy mash and wilted baby spinach
Moules marinières
chip cones and mixed leaf salad
Pan roasted salmon with champagne sauce
asparagus and crispy pancetta
buttered baby new potatoes
Baked cod with fresh basil pesto and roasted tomatoes
parmesan crushed potatoes
VEGETARIAN MAIN COURSES
Wild mushrooms and marsala en croute
foaming hollandaise served with balsalmic mixed salad
Asparagus, mint and lemon risotto
rocket salad and parmesan shavings
Roasted vegetable and mozzarella cannelloni
cherry tomato salad and red onion salad
Asparagus, spring onion and goat’s cheese tart
fresh basil pesto, rocket salad and parmesan shavings
DESSERTS
Crème caramel
Profiteroles with vanilla cream and dark chocolate sauce
Champagne jellies with syllabub cream and frosted grapes
Baked cheesecake with strawberry compote
Lemon and passion fruit tart with raspberry coulis and crème fraiche
Summer fruit, elderflower and prosecco terrine
Dark chocolate tart with Chantilly cream and edible gold leaf
Strawberry and hazelnut shortcakes with strawberry puree and vanilla cream
Pistachio and chocolate soufflé
Mixed berry Eton Mess
Brandy snap baskets with fruit salad and clotted cream
