Banquet catering in Pagham, West Sussex

Starters

• A range of home made seasonal soups
• Tapas style platters served to the table, with a range of Mediterranean meats and vegetables
• A parfait of brandied chicken livers with a black cherry compote and toasted brioche
• Poached asparagus with roses of air dried ham on a bed of mixed leaves with a light vinaigrette dressing
• Roasted pear and dolcelatte tart served with a baby salad in a honey and walnut dressing
• Smoked duck and orange salad
• Mussels in a creamy white wine, garlic and green pepper corn sauce
• Smoked salmon and trout terrine with a dressed watercress salad
• Fresh king scallops with a seafood risotto and a lime hollandaise
• Roses of fine smoked salmon served with sour cream, gherkins, capers, shallots and home made blinis
• Tians of avocado pear and fresh white crab with a herb salad garnish
• Fresh salmon tartar with a Japanese Wasabi dressing
• Spiced Parmesan discs topped with raclette and avocado, sun-blushed tomatoes served with mixed leaves and crispy pancetta

Main courses

• Fillet of Beef Wellington with a thyme scented Madeira sauce
• Fillet of beef topped with a wild mushroom and whole grain mustard sauce
• A trio of lamb, confit shoulder with a red whine jus, loins wrapped in bacon on a bed of spinach and racks of lamb in a parsnip puree
• Racks of lamb cooked pink, served on roasted root vegetableswith a red wine and rosemary sauce
• Corn fed breasts of chicken in a smoky bacon, cider and mustard sauce
• Corn fed chicken breasts wrapped in Parma ham, stuffed with mozzarella and sun blushed tomatoes, served with saffron potatoes and a chorizo cream sauce
• Guinea foul wrapped in pancetta, with a fricassee of oyster mushrooms, shallots and white wine
• Crispy duckling marinated in sherry, orange and oriental spices, gently steamedthen oven roasted with a honey and citrus sauce
• Roasted fillets of monkfish wrapped in Parma ham and sun dried tomatoes with a seafood risotto and glazed with a balsamic reduction
• Lemon sole fillets stuffed with prawns and accompanied by a seafood sauce
• Poached fillet of sea bass filled with a salmon mousse and served with a scallop sauce

Potatoes

• Mini baked potatoes in sea salt and rosemary
• Dauphinoise potatoes with cream and garlic
• Baked stuffed jacket potatoes
• Lyonnaise potatoes with sautéed onions
• Crispy sautéed potatoes
• Various flavours hand mashed potato (horseradish, mustard, celeriac, spring onion & chive, butter & cream)

Vegetables

• A mélange of stir fried vegetables
• Chef’s selection of fresh seasoned mixed vegetables
• Roasted root vegetables including carrots, parsnips and celeriac
• Baby carrots cooked in butter and sugar with fresh dill
• Puree of carrots, suede and parsnips
• Savoy cabbage with bacon and rosemary
• Spiced braised red cabbage
• Stir fried broccoli glazed with an oyster sauce
• Three bean mange tout with sugar snap peas
• Fresh spinach