Dinner Party Catering - £29 a head
Entrée
- Deep fried camembert with walnuts & honey
- Mille Feuilles of goats cheese & tomato drizzled with pesto
- Smoked salmon with a crème fraiche and dill sauce.
- Roasted vegetable salad with haloumi topped with toasted pine
nuts
- Gourmet selection of cured meats
- Roasted red pepper stuffed with couscous taboulet
Plat de Resistance
- Braised lamb shank with a port and thyme sauce served on a garlic
and olive mash
- Roast beef with Yorkshire puddings and all the trimmings
- Chicken supreme stuffed with sundried tomatoes mozzarella and
wild mushrooms
- Seabass en papillote with a fennel compote
- Confit of duck with a morrello cherry and red wine jus.
- Butternut and porcini risotto with fresh parmesan shavings
Desserts
- Walnut and chocolate cheese cake
- Black forest gateaux
- Tarte Tatin
- Wheat Free Chocolate Roulade
Service available for all menus at £8 each
Step by step guides
Cook these amazing dishes at home, we supply the prepped ingredients
and a step by step guide and you impress your guests with your culinary
skills! We won’t tell anyone if you don’t!
£18 a head
Entrée
- Thai tiger prawn salad with a ginger and lemon grass dressing.
- Moules marinier
- Chicken liver pate served with melba toasts
- (Vegetarian) Roasted red pepper stuffed with couscous taboulet
Plat de Resistance
- Supreme of chicken stuffed with sundried tomatoes and field
mushrooms
- Herb crusted salmon with a dill and white wine sauce
- Succulent duck breast with morrello cherry and red wine jus
- Vegetarian Lasagne served with pommes paysanne.
Desserts
- Squidgy chocolate roulade with crème chantilly.
- Strawberry tarts with whipped cream
- Tarte Tatin
Silver Service
£25 a head ( plus 1 waitress @ £8/hr per 6
people)
Entrée
- Deep fried camembert with walnuts & honey
- Mille Feuilles of goats cheese & tomato drizzled with pesto
- Salmon tartare with wholegrain mustard.
- Roasted vegetable salad with haloumi topped with toasted pine
nuts
- Gourmet selection of cured meats
- Roasted red pepper stuffed with couscous taboulet
Plat de Resistance
- Braised lamb shank with a port and thyme sauce served on a garlic
and olive mash
- Roast beef with Yorkshire puddings and all the trimmings
- Chicken supreme stuffed with sundried tomatoes mozzarella and
wild mushrooms
- Seabass en papillote with a fennel compote
- Confit of duck with a morrello cherry and red wine jus.
- Butternut and porcini risotto with fresh parmesan shavings
Desserts
- Irish Cream Crème Brulee
- Walnut and chocolate cheese cake
- Black forest gateaux
- Tarte Tatin
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