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Corporate Reception


Asparagus, Spinach and Potato Soup, finished with Cream and Chives (v)

Crab and Ginger Fish Cakes served with a Mixed Leaf Salad and Chilli Jam

Ham Hock Terrine with a Balsamic Onion Confit and Ciabatta Toast

Carpaccio of Beetroot and Goat’s Cheese with Toasted Pine Nuts and a Mint Vinaigrette (v)


Roast Loin and Belly of Pork with Apple Bon Bon, Shallots and a Cider Reduction, served with Wilted Greens, Carrots and Sage Mash

Seared Breast of Duck served with Port and Black Cherry Jus, Dauphinoise Potatoes & Seasonal vegetables

Loin of Cod wrapped in Parma Ham with a Herb Crust served with Crushed Potatoes and Roasted Mediterranean Vegetables

Roasted Field Mushroom filled with Braised Leek & Stilton (v)


Belgian Chocolate Torte served with a Sweet Crackle Base and Sweetened Mascarpone Cream

Classic Crème Brulee with Florentine Biscuit

Passion Fruit Mousse served in a White Chocolate Cup with Raspberry Coulis

Selection of Cheese & Biscuits