3 Course Meal Menu

Plated MenuFood items are subject to market availability and season, some dishes may vary in the time of your event and ingredient can be replace by similar items 


Smoked salmon roses on baby potatoes, black olives stack with pistou mayonnaise

Homemade Ham hock terrine served with piccalilli and green leaves salad

Roasted Goat cheese, beetroot, rockets, roasted pine nuts red currant dressing(V)

Plum tomato and mozzarella fresh pesto rockets bruchetta(V)

Asparagus, shaved Parmesan with plum tomato truffle oil sourdough bruchetta(V)

Sesame toasted, chestnut mushroom, basmati rice and broad bean salad(V)

Homemade soup (V)

Salmon gravalax marinated with beetroot, beetroot puree fresh horseradish and micro cress

Parma Ham, asparagus, shaved Parmesan with plum tomato truffle oil sourdough bruchetta

Homemade cured dill salmon Gravalax toasted brioche, salad frisee with lime dressing

Plum tomato tattin, fresh thyme, fresh mozzarella topped with fresh pesto and seasoned rockets (V)

Poached port wine pears, toasted almond flack with fine slice of Serano ham, red chart salad with mustard vinaigrette

Chicken and Mushroom Ballotine with Pan Roasted Figs and Crushed Cobnuts

Smoked salmon roulade stuffed with cottage cheese and leek served with mango salsa

Stack of tuna tartar with avocado, red onions and wasabi dressing

Trio of smoked fish, with citrus and mix leave salad with aioli dressing


Main Course 

Slow roast cooked pork belly in plum sauce, roasted plum, parsnip puree, broccoli steam

Grilled chicken supreme skin on with Forestier creamy white wine sauce sautéed spinach and butternuts puree

Organic Pork and leek sausage with red onions and deep wine gravy with mustard seeds puree and glazed baby carrots

Pan fried Cod filet on spinach bed crushed baby potatoes saffron sauce

Flank steak in Cotes du Rhone and shallots sauce with potatoes wedges and peas puree

Mediterranean Stuffed pepper with saffron couscous and mozzarella pearls served with fresh basil oil

Aubergine Parmigiana with fresh Provencal tomato coulis

Sweet potatoes filled with quinoa, peas, pea shoot, feta cheese, mint, pumpkin seeds served chive and sour cream

Corn feed chicken supreme with leek fondue and lemon caper sauce, bubble and squeak, beetroot puree

Pan fried skin on Salmon filet with tomato salsa, roasted peach in balsamic syrup and butter samphire

Wellington goats cheese, sweet potato, spinach, red onion and roasted garlic, red with mushrooms sauce

Ballotine of chicken stuffed with woodland mushrooms truffle oil sentenced with champagne sauce, asparagus, tagliatelle

Comfit duck leg with brandy and orange sauce, gratin dauphinoise, green beans wrap in carrots

Pan fried guinea fowl breast, champ potato, leeks, green beans and quince purée in Bordeaux sauce

Pan fried guinea fowl breast tapenade marinated, roasted cherry tomato, black olives, fresh Provencal herbs, Organic olive oil in white wine jus and fresh pesto gratin dauphinoise baby courgette and baby carrots

7 hours slow cook Lamb shank in Cotes du Rhone and garlic jus, potatoes puree and small vegetables

Guinea fowl and chestnuts mushroom ballotine wrap in pancetta with pan roasted figs and crushed Cobnuts butternuts puree, potatoes fondant port wine reduction

Roasted rump lamb in port wine and berry juice, gratting dauphinoise, carrots puree, green beans wrap in carrots

Pan fried sea bass saffron sauce, dill and saffron potatoes mash, sautéed spinach

Crispy sea bass with roasted potatoes, bacon, English samphire and saffron beurre blanc

Slow cook beef filet with Madeira sauce, sweet potatoes gratin, roasted baby courgette


For dessert options please see our Plated Dessert menu. 

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