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Dinner Party

Starters

Spiced Butternut Squash Soup (v)

A Risotto of Wild Mushroom, King Prawns and Garden Peas served with shaved Parmesan and Truffle Oil

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)

Mains

Marinated Rump of Lamb served with Rosemary Scented Fondant Potato, Squash Purée and a Redcurrant Jus

Supreme of Duck on a Parsnip and Potato Rosti with Braised Onions, Bok Choi and Madeira Sauce

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)

Dessert

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