High quality catering for weddings and events.

À La Carte Menu Suggestions Spring & Summer

Starters

Wild duck and Somerset brie served on a bed of summer leaves and finished with a raspberry dressing

Homemade chicken liver pate served with toasted brioche and port jelly sauce

Greenland prawn and Cornish crab tian topped with crème fraiche and lemon oil dressing

Spring minestrone soup finish with a pesto crouton

Old English cider & white onion soup with a Lincolnshire poacher glazed crouton

Warm wild mushroom and quail egg tart served on a bed of dressed leaves and drizzled with a balsamic glaze

Avocado, Roquefort and walnut salad dressed with a honey sauce

Roasted goat cheese and cherry tomato tart infused with thyme and finished with a hot chilli oil dressing

Warm Thai salmon parcels served on a bed of summer leaves

 

Main Courses

Spring rack of English lamb coated with a crushed hazelnut and honey crust plated with fondant potato finished with a caramelised garlic & onion sauce

Fillet of salmon filled with tiger prawns and wrapped in filo pastry served with a white wine and saffron sauce

Noisettes of English lamb in port and redcurrant jus garnished with fresh rosemary

Fillet of beef with a wild mushroom and whiskey reduction

Slow roasted belly of pork with fennel and garlic served with a calvados sauce

Pan fried chicken breast served with herb crushed new potatoes and a sage scented sauce

Supreme of chicken stuffed with Goats cheese and basil, served on a bed of Fresh tomato concasse with a drizzle of homemade pesto

Duck breast roasted with five spice and served with a piquant plum sauce

Rump of lamb steak on a bed of herb mash served with carrot and courgette timbale and a lamb jus

Slow roasted cannon of pork served with sage and spring onion mash and finished with a honey and mustard sauce

 

Desserts

Glazed Summer berry cinnamon tart

Rich chocolate orange torte with an amaretto biscuit crust

Elderflower champagne fruit terrine

Summer pudding stack topped with a quenelle of crème fraiche

Profiteroles filled with freshly whipped cream and topped with a hot chocolate sauce

Raspberry, lemon and coconut roulade

Espresso cup of lemon possett served with homemade biscotti

Vanilla scented crème brulee

White chocolate and raspberry cheese cake topped with white chocolate shavings

Individual brandy snap basket filled with a rich lemon curd syllabub

Many of these puddings can be served as duo or even a trio to give you more variety

 

À La Carte Menu Suggestions Autumn & Winter

Starters

Pork and duck terrine served with an apricot and apple chutney

Thai salmon marinated with garlic, lemongrass and soy served on a bed of pad Thai noodles

Pumpkin soup with cinnamon sugar croutons

Spiced crusted beef served with beetroot and winter leaves

Parsnip and Jerusalem artichoke soup with onion compote

Salmon and coli roulade served on fine mixed leaves and finished with a horseradish, dill and cream dressing

Spicy Mediterranean vegetable salad with parmesan crackling finished with leaves and balsamic dressing

Main Courses

All served with your choice of potatoes and vegetables

English rump of lamb with a hazelnut and mint crust
Served on a black pudding mash and finished with a blackberry and rosemary sauce

Pork tenderloin stuffed with spinach and mushroom wrapped in puff pastry with a sherry cream sauce

Filet of beef served with turned potatoes and finished with a blue cheese, rosemary and pine nut sauce

Orange and ginger glazed chicken
Served with a root vegetable mash and a simple chicken jus

Parmesan & sage pork loin served with green beans and finished with a cider and parsnip puree

Braised red wine chicken breast served on rosti potato finished with a dark coq au vin sauce

Roasted duck breast roasted with five spice and served with a piquant plum sauce

Fillet of beef with a wild mushroom and whiskey reduction

Poussin wrapped with streaky bacon and stuffed with apple and pistachio

 

Hearty Favourites

Served as a main course

Boeuf Bourguignon served with a cream mash

Individual Lasagnes served with luxury green salads and rustic garlic bread

Moussaka served with luxury green salads and crusty bread

Lamb tagine served with a Moroccan cous cous

Chilli Con Carne served with rice and crusty bread

Mushroom Stroganoff on a bed of wild rice

Thai green chicken curry on a bed of wild rice

A trio of sausages on a bed of creamy mash topped with caramelised onions and onion gravy

Individual toad in the hole served in lugged dishes

Shepherds or Cottage pie topped with a sprig of fresh rosemary

Fresh fish and shellfish pie baked with dill and topped with smashed potatoes

Traditional roast beef with Yorkshire puddings and horseradish cream

Puddings

Many of these puddings can be served as duo or even a trio to give you more variety

Orange pannacotta with honey roasted figs

Ginger and syrup cheesecake

Bramley apple and cinnamon crumble served with custard

Warm chocolate fondant topped with Vanilla ice cream

Sticky toffee pudding served with a butterscotch sauce

Chocolate marquise and a winter berry compote

Steamed rhubarb & blackberry pudding

Poached pear frangipane tartlet with an amoretti syrup

Vanilla scented crème brulee

Individual brandy snap basket filled with a rich lemon curd syllabub topped with flaked almonds

Vegetarian Menu Ideas

Starters

Chilled terrine of Aubergines and Roasted Peppers, with tomato vinaigrette and fresh rocket

Warm avocado, toasted pine nut and feta salad

Fan of charentais melon with summer berries and raspberry coulis

Spring vegetable minestrone soup finished with a pesto crouton

Old English cider & white onion soup with a Lincolnshire poacher glazed crouton

Warm wild mushroom and quail egg tart served on a bed of dressed leaves and drizzled with a balsamic glaze

Avocado, Roquefort and walnut salad dressed with a honey sauce

Roasted goat cheese and cherry tomato tart infused with thyme and finished with a hot chilli oil dressing

 

Main Courses

Duo of ravioli
Sun dry tomato, basil and mozzarella and spinach, pine nut & ricotta cheese
Served with a mixed herb oil dressing

Roasted red peppers stuffed with feta cheese, fennel and vine tomatoes baked in rosemary, garlic, sea salt and black pepper

Roasted Butternut Squash stuffed with pesto risotto and topped with shaved Lincolnshire Poacher

Feta and spinach and pine nut filo parcels with a tomato concasse

Spicy Mediterranean vegetables in a parmesan filo basket finished with leaves and balsamic dressing

Roasted and sun dried tomato risotto topped with dressed rocket and fresh vegetarian parmesan shavings

Pancake cannelloni with a spinach and four cheese sauce

Asparagus and Gruyere feuilletes

A galette of button and shitake mushrooms in a creamy coriander sauce

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