Sample Menus

With so many different types of menus, the task of booking a caterer can seem quite daunting. We will guide you through the whole process from start to finish...

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Weddings

 

Canapes

  • Smoked cheese straws with tomato chutney(v)
  • Fresh Lyme Bay crab with chilli, lime and coriander on focaccia toasts, micro herbs
  • Welsh rarebit vol au vents with smoked bacon
  • Onion bhajis with mint and garlic raita

Starter

Antipasti Board

  • Air dried beef, smoked mutton and pork loin.
  • Mozzarella with chilli & mint, olives, artichoke hearts, roasted peppers & sundried tomatoes.

Main

BBQ sharing platters

  • Beef skirt steak with garlic, chilli and thyme
  • King prawn brochette with chilli, lemon and lime
  • Mediterranean vegetable kebab with halloumi, lemon and chilli oil

Sides

  • Garlic, rosemary and sea salt, roasted new potatoes
  • A crunchy slaw of shaved carrot, beets and fennel with chilli, lemon & mint mayonnaise
  • Peal barley tabbouleh with tomatoes, cucumber, lemon zest and lots of fresh herbs
  • Heritage tomato salad with feta cheese, garlic and thyme

Dessert

  • Tarte au citron with fresh raspberries, Chantilly cream
  • Chocolate & hazelnut brownie, butterscotch sauce, clotted cream

 

Pimms at Dorset wedding.jpg

Events

 

Starter

Breads with dipping oils and marinated olives

Main

  • Seafood paella
  • Smoked paprika chicken breast in a charred chorizo, tomato and chickpea ragout

Sides

  • New potato salad with fresh herbs & mustardy mayonnaise
  • Roasted squash with cumin,rocket, toasted seeds and yoghurt dressing
  • Creamy Puy lentils, flat leaf parsley, red onion, Dijon mustard and creme friache dressing
  • Garden pea salad with pea shoots, mint, goats cheese and dressing

Dessert

  • Summer fruits with Chantilly cream, crushed meringues and fruit coulis
  • Vanilla panna cotta with poached seasonal fruit, homemade shortbread

 

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Dinner parties

 

Canapes

  • Smoked salmon blinis with crème fraiche and dill
  • Goat’s cheese crostini with pea and mint puree (v)
  • Pear and prosciutto rolls with rocket and parmesan cheese
  • Smoked mackerel wrapped in pickled cucumber

Starter

Poached local trout fillet on beetroot carpaccio with mustardy dressing

Main

Roasted belly pork with fennel seed and chilli oil, served on a bed of haricot bean, chorizo and tomato ragout

Dessert

Poached pears with syrup and crème anglaise