Starters
Slow-roasted plum, tomato & thyme tarte tatin glazed with a balsamic caramel, served with baby
mixed leaves salad and basil oil
Apricot chicken ballotine with plum chutney
Ham hock terrine served with our homemade piccalilli on a sourdough croute
Prawn and crayfish cocktail with a marie rose sauce [GF, DF]
Salmon gravlax marinated with beetroot and dill and served with pickled vegetables [GF, DF]
Greek Feta cheese and caramelised red onion tarts topped with asparagus spears [V]
Compressed watermelon with heirloom tomatoes, micro rocket, crumbled blue cheese and pine nuts
Roast rainbow beetroot and chargrilled asparagus with a lemon and Sorrell dressing
Mains
Corn-fed breast of chicken stuffed with sundried tomato and basil, served with wilted spinach and
buttered fondant potatoes [GF]
Rosemary and garlic roasted rump of lamb served with minted pea and potato puree, seasonal
vegetables and a redcurrant jus [GF] (Supplement of £2.50 + VAT per person)
Fillet of sea bass, pan-fried and served with roasted salsify, buttered fava beans and a lobster bisque [GF]
Aubergine stuffed with provincial vegetables and served with a red pepper coulis [GF, DF, Vegan]
Grilled halloumi atop slow-roasted Portobello mushrooms, served with a
thyme and shallot vinaigrette [GF, V]
Chicken breast stuffed with Ricotta and basil with crispy pancetta and buttered savoy cabbage with
gratin potatoes and a rich chicken jus
Baked chalk stream trout with a capped dill tomato burnt butter sauce, tender stem broccoli
with roast butternut squash
Pan-seared stone bass served with buttered fingerling potatoes, celeriac remoulade
and a golden raisin dressing
Desserts
Due of chocolate mousses with a Bailey’s crème anglaise [GF]
Strawberry and cream pate tart topped with pistachio
Aussie Pavlova with homemade lemon curd topped with poached rhubarb and ginger syrup
Vegan brownie with candied pecan and cashew nuts and a vanilla cream sauce
Seasonal deconstructed cheesecake
Caramel panna cotta
Finishing with Coffee, Tea & Truffles
Packages
Including crockery, cutlery, oven hire and a Chef to cook and serve:
£56.70 +VAT per person
Including canapés on arrival, crockery, cutlery, oven hire and a Chef to cook and serve:
£61.95 +VAT per person
Please select your package at the checkout counter, then email us using your reference number informing us of your choices to info@limoncellocatering.co.uk.