Seated Menu Catering

Starter, Main & Dessert Menu

Posted on Posted in Food Menu
  • Ham hock and parsley terrine, crispy preserved vegetables and homemade Picallili
  • Antipasti plate: Parma ham, mozzarella, grilled Mediterranean vegetables, olives, rocket
  • Roasted goat cheese, Serrano ham crisp salad, confit sweet cherry tomatoes on a bed of Sussex leaves, balsamic vinaigrette

  • Duo of Salmon Gravadlax and Fresh Salmon Rillettes, cucumber spaghetti, citrus vierge
  • Prawn, avocado and tomato salsa stack, fresh garden herbs and citrus, goji berry and dill dressing
  • Spicy garlic prawns, jewelled couscous salad served with a citrus and parsley sauce vierge

  • Sussex Asparagus, free-range poached egg, mesclun, soldiers and vinaigrette May-June
  • Plum tomatoes & buffalo mozzarella Carpaccio, mesclun, homemade pesto and black olive vinaigrette
  • Honey roasted beetroot, horseradish mousse and balsamic vinaigrette

  • Rosemary Roasted Lamb Rump, dauphinoise potato, cumin scented carrot Purée, braised shallots, lamb jus
  • Roasted Sirloin of Beef, horseradish Yorkshire pudding, Potato fondant, Roasted parsnips and carrots, red wine jus
  • Chicken Breast stuffed with a sundried tomato and chicken Mousse, Parma Ham, creamy pesto mash potatoes & Mushroom Sauce

  • Monkfish wrapped in Parma ham, Wilted baby Spinach, crushed new potatoes, sauteed samphire, potted shrimp and chive sauce
  • Tomato and basil crusted Cod Fillet, Pepper fondue, Olives and roasted Garlic, crushed new potatoes, Tomato Salsa
  • Roasted salmon filet, crushed new potatoes, samphire, green beans, artichokes and broad beans with pearl onions, parsley Hollandaise

  • Mediterranean vegetable tower, topped with melted halloumi, Red pepper sauce
  • Spinach, Sweet Potato and Caramelized Garlic Pastilla, celeriac and watercress sauce
  • Spinach, wild mushroom and Ricotta Cannelloni served with a fennel & tomato salsa

  • Dark chocolate tart with orange scented whipped cream and strawberry salad
  • Raspberry crème brulée served with a coconut tuile
  • Lemon Tart, pistachio ice cream, lemon thyme infused honeycomb
  • Dark Chocolate & Hazelnut Praline Marquise, orange scented syrup
  • Spiced poached pear, mascarpone, toasted hazelnut crumble and port coulis
  • Vanilla cheesecake, fruit of the forest coulis, fresh strawberries, Chocolate tuile
  • Chocolate brownie, salted caramel sauce and vanilla ice cream
  • Citrus cheesecake, Red berry compote, Orange jellies, Meringues with Limoncello liqueur

Book Catering for your Event with Buzz