Share Feast Menu


Share Platter Menu

Share Feast Menu

Share platter on the table, can be carved on the table by the guests or already carved by the chef. The food will be presented in lovely platter for guest to pass around. This is a very mingling menu as guest will share and pass to each other a good way to make the party starting.

Menu option 1: 

Corn feed whole chicken (1.5 chickens for 6 guests) under skin marinated in garlic, fresh herbs; butter stuffed with lemon, carrots onions red onions with white wine jus

Slow cooked pork belly in sage and cider served with apple sauce

Honey glazed gammon with parley liquor

Chicken Tagine with roasted butternuts, chilli, ginger, dried apricot stew

Chicken Kabsah with carrots, green peas, onions, saffron, cardamon, all spices, with fried almond and pine nuts (this dish is normally served with rice)

Harissa & Preserved Lemon Roasted Chicken with onions and white wine spicy  jus

 

Menu option 2: 

7 hours slow roast Southern-style pulled pork with apple sauce

Free range roasted whole chicken marinated in sumac spice, pickle lemon and shallots comfit

Free range oven bakes whole chicken Roasted cherry tomato, black olives, fresh Provencal herbs, Organic olive oil

Slow cooked shin of beef in deep red wine and caramelised red onions sauce

Slow cook salt beef brisket served English mustard and gherkins

Roast Irish Corner topside Beef  served with rosemary jus

Lamb tagine stew with Ras El Hanout, chilli and dates

Lamb Kabsah with carrots, green peas, onions, saffron, cardamon, all spices, with fried almond and pine nuts (this dish is normally served with rice)

Menu option 3:

Slow cook lamb shoulder glazed in port wine and mustard seeds with port jus

Slow cook lamb shoulder Moroccan Style, cumin, cinnamon, ginger, paprika, fennel, harissa with spicy tomato jus

Slow cook lamb shoulder in red wine and Cotes du Rhone wine  deep sauce

Slow cook lamb shoulder Turkish Style, cumin, cinnamon, ginger, paprika, fennel in jus

Slow cook Lamb shoulder Lebanese style in sabaht baharat and anchovies marinated served with jewelled yoghurt

Roasted Provencal marinated flank steak (bavette) served with cucumber and yogurt dip

Persian spiced-Perfumed Shoulder of Lamb(ginger, star anise, white wine Jus)

 

Menu option 4:

Roasted loin of pork on the bone marinated with Dijon mustard and fresh herbs in sauvignon blanc jus

Menu option 5: 

Roasted beef sirloin with thymes jus and shallots comfit

 

Menu option 6: 

Rack of lamb noisette with bread crumble, garlic, rosemary coat served with a red currant jus

 

Bowl to share on the tables, please choose 2 sides

 

Mash potatoes

Roasted potatoes

Roasted baby potatoes in thymes

Crushed baby potatoes skin in butter sea salt and chives

Dauphinoise potatoes

Spanish Potatoes

Pilaf rice with fresh herbs

Long grain rice with 5 spices, orange zest and raisins

Roasted butternut squash, potatoes, courgette, aubergine, peppers  & red onion with tahini

 

Mix summer vegetables (red onions, courgettes, peppers, cherry tomato, and aubergine) in thyme’s olives oil.

Mix winter Roost vegetables (beetroot, parsnips, butternuts squash, red onions,carrots)

Green beans sautéed in butter and garlic

Braised red cabbage with or without apple

Turlu Turlu Veg: Moroccan style  Courgette and aubergine with spice

Warm roasted squash and Puy lentil, pumpkin seeds, red onions salad

Roasted Aubergine, raisin, pine nut and quinoa

Camargue Red rice with peppers, spring onions, celery

Roasted peach, mozzarella, mint and rocket leaves served balsamic syrup drizzle and pomegranate dressing
Poached pear in red wine, mozzarella, mint and rocket leaves served balsamic syrup drizzle and pomegranate dressing

Roasted butternuts, rosemary goat’s cheese, honey fig, pumpkin seeds, rockets salad with balsamic reduction *

 

Zesty Couscous with lemon, Moroccan spice, toasted almond and raisin

Warm quinoa, peas, peas shoot, roasted cherry, chili in zesty dressing

Honey roasted parsnip and beetroot with pine nuts

Baked fennel with parmesan

Roasted butternuts with toasted almond tomato with fresh mint

Chick peas and Couscous

Fattouch Salad , toasted pitta bread, feta cheese, tomato, cucumber, peppers, crunchy salad in lemon dressing

Poached pear in red wine, mozzarella, mint and rocket leaves served balsamic syrup drizzle and pomegranate dressing

Puy Lentil, quinoa, pomegranate, dried cranberry , coriander spring onions salad with lemon zesty dressing

 

For more salad see the hot and cold buffet menu

 


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