Starters

  • Warm salad of British wild mushrooms
  • Ham hock terrine with homemade piccalilli, mixed leaves & sour dough flat breads
  • Trio of glazed, smoked & poached salmon with pickled cucumber, shallot dressing, mixed leave

Main courses

  • Rack of Romney Marsh lamb with ratatouille & dauphinoise potatoes
  • Slow cooked blade of beef in a Nicoise jus with fondant potatoes
  • Pan fried guinea fowl on fondant potato with garlic & rosemary jus & green beans
  • Oven baked sea bass served with new potatoes & red pepper essence
  • Light tart of butternut squash & kale
  • Pan fried duck breast, served on braised red cabbage with roast new potatoes & red current jus

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Desert

  • Lemon tart, raspberry coulis & fresh fruit
  • Eton mess
  • Homemade dark chocolate tart with raspberries & fresh cream

To finish

  • Handmade chocolates, fresh fair-trade coffee

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