Menus

Banqueting

Our menus

BANQUETING

The culinary team at RD Catering will customise a menu that suits the season, your tastes and any dietary guidelines. These are a few examples of menus from previous events we’ve done. Please note that many dishes are not available year-round, due to seasonality of local ingredients.

Contact Us
Image
Image
Image

Give us a call to talk us about your tailor-made menu for your event.

SAMPLE MENU

STARTERS 
Chicken or Crispy Bacon Caesar Salad
Game Terrine with Red Onion Marmalade, dressed leaves and roasted Brioche
Saffron Risotto with Pan Seared Asparagus and a Chive Beurre Blanc 
Thai Style Salmon Fish Cakes with a sweet & sour dipping sauce 
Penne Pasta with a selection of wild mushrooms & Salsa Verde 
Smoked Seafood Platter – selection of smoked seafood served with dill & horseradish crème fraiche 
Salad Caprese – Salad of Beefsteak Tomatoes, Avocado & Buffalo Mozzarella.
Smoked Duck Breast with a salad of New Potatoes, Artichoke & Piquilo Peppers. 
Smoked Salmon Tartar with fresh leaves and crusty bread 
Parma Ham, Melon and Gorgonzola with a Rocket Salad 

SOUPS 
Roast Butternut Squash
Leek & Potato
Lightly Spiced Seafood Broth
Honey & Parsnip
Cock-a-leekie (chicken, leek & prune) 
Wild Mushroom & Crème Fraiche
Green Pea & Pancetta 
Tomato & Harrisa
Minestrone

MAIN COURSE
Braised Blade of Beef
Roast Loin of PorkChop with a Calvados Jus & Glazed Apples
Roast Poussin with a Black Pan Gravy
Chicken Breast stuffed with Prawns in a Cream Herb sauce
Duck Breast with a Buttered Balsamic Jus
Braised Shank of Lamb
Rack of Lamb with a Rosemary Jus
Tornedos Rossini – Beef Fillet served encroute with a sauce enriched with Fois Gras

FISH DISHES
Pan Seared Salmon on Wilted Pac Choi served with a Saffron Beurre Blanc
Oven Roasted Cod with Chirizo Sausage, Sunblushed Tomato & Salsa Verde
Half a Lobster Thermador served with a Herb Leaf Salad
Poached Skate -Wing with a Piquante Beurre Blanc
Fillets of Plaice stuffed with Spinach Prawns in a white wine herb sauce

VEGETARIAN DISHES
Wild Mushroom Risotto with Salsa Verde
Tagliatelle with a Carbonata of vegetables.
Gateaux of Aubergines & Brie with Red Pepper Oil.
Open Lasagne of Artichoke, Mozzarella & Potato.

VEGETABLE SELECTION
POTATOES
Boulangaire – Sliced cooked in Stock with Onions
Olivetti – Turned Roasted
Rissote – Roasted New
Boiled New Potatoes
Mashed Roast Sweet Potato
Colcanon – Bubble & Squeak
Diced & roasted with Garlic & Thyme
Dauphinoise – Sliced, cooked in Garlic Cream & Gruyere Cheese

STANDARD VEGETABLES
Cauliflower Cheese
Peas & Carrots
Braised Red Cabbage
Cabbage with Onions & Bacon
Spinach

PANACHE
Cauliflower
Carrots
Sugar Snap Peas & Courgettes
Mangetout
Cherry Tomatoes
Yellow Peppers
Baby Corn
Peppers
Sugar Snap Peas
Roast Butternut Squash
Peppers
Onions & Carrots
Beans
Sugar Snap Peas
Button Mushrooms

HOT SWEETS
Traditional Apple Pie served with English Custard 
Bread & Butter Pudding
Fruit Crumble served with English Custard 

COLD SWEETS 
Lemon Meringue Pie – Tangy Lemon Curd in a sweet pastry case topped with fresh Meringue 
Strawberry Torte – Strawberries & Cream Cheese on a Liqueur Sponge base Crème Brûlée
Triple Chocolate – Layers of dark Chocolate Mousse sandwiched between Genoise Sponge 
Blackcurrant Delice – Rich Blackcurrant Bavarios set on a light sponge base topped with Blackcurrants 
Apricot & Mango Charlotte – Mango & Apricots encased in an Almond Jaconade sponge topped with Mango & Cream 
Banoffee Pie 
Traditional Tangy Lemon Tart & Raspberry Sorbet
Fresh Fruit Salad & Cream