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SAMPLE MENUS

We create our menus specifically for each individual event; the dishes listed below are just a taste. Please contact us to discuss the menu at your event.

TO START

Our own hot smoked salmon, herb blinis, horseradish creme fraiche
Duck terrine, pickled root vegetables, pear puree
Chicken liver parfait, crusty bread, roasted tomato chutney
Maryland crabcakes, baby salad leaves, aioli
Thai fishcakes, Asianslaw, chilli and ginger dressing
Prawn and crayfish cocktail, avocado salsa, gem lettuce
Grilled tiger prawn bruchetta, harissa, lime yoghurt
Smoked trout, warm salad of broad beans, peas, watercress, lemon hollandaise
Salad of confit duck, watercress, pancetta, balsamic dressing
Lightly spiced salmon, dressed lentils, mango, soured cream
Inidividual antipasti plates of parma ham, bresaola, melon, artichokes
Tagliata of beef, parmesan, ‘Harrys Bar’ dressing
Baked goats cheese, confit beetroot, balsamic shallots (v)
Goats’ cheese hash browns, roasted tomato ketchup (v)
Wild mushroom and brie tartlet, rocket salad balsamic (v)
Artichokes and brie tartlet, caramelised red onions, pesto (v)

TO FOLLOW

Pan fried fillet steak, triple cooked chips, confit tomato, sauce béarnaise
Beef Wellington, red wine sauce, braised red cabbage, confit parsnips
Carved rib-eye, smoked pommes purees, braised shallots, wild mushrooms, barolo reduction
Peppered fillet of beef, oxtail croquettes, assortment of peas, red wine sauce
Roasted rump of lamb, sauté potatoes, artichokes, sage, salsa verde
Rosemary marinated rump of lamb, trio of peas, pancetta and thyme potato cake
Herb crusted rack of lamb, wilted spinach, roasted onion puree, red wine reduction
Slow roasted cumin scented shoulder of lamb, herb couscous, mint yoghurt
Duo of confit leg of duck & roasted breast, triple cooked chips, frisee, port reduction
Pan roasted corn fed chicken, sage and onion hash browns, savoy cabbage, red wines sauce
Corn-fed chicken, confit garlic, white bean cassoulet, melting brie
Lonbster thermidor and chips
Pan fired cod, mussel, langoustine, bouillabaisse, rouille, gruyere, croutons
Wild bass, brown shrimp butter sauce

PLATTERS

Whole fillet of beef: smoked pommes purée, sauce béarnaise
Celebration of pig including roasted loin, black pudding scotch eggs, crispy belly, apple sauce, crackling
Rosemary studded leg of lamb, smoked bacon potato cakes, green beans, mint sauce, red wine gravy

TO FINISH

Baked New York cheesecake, mango coulis
Hot chocolate fondant, vanilla ice cream
Caramelised passion fruit tart, summer berries
Apple tarte tatin, vanilla cream
Vanilla creme brulle, pistachio and chocolate cookies
Warm chocolate brownie, vanilla ice cream, hot chocolate sauce
Lemon cheesecake, citrus crunch, lemon foam
Pannetone bread and butter pudding, crème Anglaise
Sticky toffee pudding, vanilla ice cream, toffee sauce
Pineapple and caramel spring rolls, vanilla creme fraiche
Vanilla panna cotta, raspberry compote
Mini doughnuts, pistachio custard
Caramelised lemon tart, marinated strawberries
Chocolate and hazelnut terrine, mango and lime salsa

DESSERT TRIOS

Chocolate fondant, mint chocolate parfait ‘lolly’, chocolate and orange mousse
Snickers cheesecake, milky bar parfait, iced bounty ‘shake’
Lemon posset, lemon tart, lemon granita