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Roasted Red Pepper & Tomato Soup (v)

Asparagus wrapped in Parma Ham, Buffalo Mozzarella with Cherry Tomatoes & Sweet Balsamic Reduction

Chicken Liver & Walnut Parfait served on Brioche with Apple & Saffron Chutney

Thai Crab & Prawn Mille-Feuille dressed with Baby Gem Leaves with Sesame, Soy & Honey Sauce


Rosemary roasted Rack of Lamb in Port & Redcurrant Glaze served with Dauphinoise Potatoes and Spiced braised Red Cabbage

Cider & Sage braised Belly of Pork with Root Vegetables and Potato & Apple Puree with its Own Jus

Grilled Sea Bass Fillet on Warm Salad of Rocket, New Potatoes, Peppers & Chorizo with Pesto & Crème Fraiche

Portobello Mushrooms, Spinach, Gruyere & Hazelnut Strudel served with Baby Leaves and Sherry Vinaigrette


Trio of Chocolate / White Mousse, Dark Tart and Milk Ganache

Raspberry & Almond Croissant Bread & Butter Pudding served with Crème Anglaise

Lavender Panna cotta with Strawberry Compote & Honey Snap Biscuit

Selection of Cheese & Biscuits