Menus

Fine Dining

Our menus

FINE DINING

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.

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

SAMPLE MENU

Chilled Essence of Tomato with Linguini and Basil Oil 
Pan Fried Cornish Scallops with Avocado Salsa and Chilli Tuille 
Boudin of Lamb Sweetbreads with and Onion Puree and Curried Cauliflower

Smoked Salmon Terrine bound in a lightly Curried Butter, served with a Cucumber Raita 
New Season Asparagus with a Poached Egg and a Hollandaise Sauce (V) 
Ballotine of Foie Gras with a French Bean and Shallot Salad and toasted Fig Bread

Comfit of Red Mullet with a lemon and Chicory Marmalade and Tomato Fondue 
Pressed Ham Hock and Foie Gras Terrine with Girolles and Green Bean Salad 
Seared Squid and Chorizo Salad with Piquillo Peppers, Caper berries and Olives

Ravioli of Slow Cooked Pork Belly with Wilted Chinese Greens and Five spice 
Sautéed Wild Mushrooms on a Potato Rosti with Truffle Oil and Cappuccino Nage 
Millfeuille of Seared Tuna with a Red Onion and Chilli Jam, Baby Spinach Leaf and Baba Ganoush

Crab and Tiger Paw Ravioli with a Shitake Broth and Braised Spring Onions 
Pumpkin Soup with Gingered Leeks and Chive Pesto 
Roasted Baby Aubergine with a Moutabel filling topped with “Cerney” Goats

Cheese and Fresh Thyme with a Walnut Oil and Black Peppercorn Dressing 
Thinly Sliced Rare Beef Fillet, Pan Fried Radicchio and Roasted Shallot Vinaigrette 
Pressed Pork Knuckle and Foie Gras Terrine with an Apple and Tomato Chuckney Toasted Soda Bread

Slow Roasted Belly Pork, Crushed Potatoes with sautéed Foie Gras, Caramelised Apples & Sweet Spiced Sauce 
Couscous Fritters with Roast Romano Peppers and a Braised Tomato Sauce (V) 
Stuffed Saddle of Breton Rabbit with fresh Pasta and a Grain Mustard and Tarragon Sauce

Tournedos of Halibut with Winter Vegetables and a Red Wine and Anise Sauce 
Tranche of Cornish Brill Baked on the Bone over Aromats, served with Big Chips and Béarnaise 
Fillet of Scottish Beef roasted on the bone with Truffle mashed Potatoesand a deep Red Wine Sauce

Spiced Rabbit Leg Saltimbocca with a Sweet Potato Puree, 
Roast Mushrooms and a Spinach Star Anise Reduction 
Seared Szechuan Peppered tuna with a Lobster Saffron Mash and a Shellfish Emulsion

Fillet of Scottish Beef with a Parmesan and Sage Crush and Red Wine Vinegar Jus 
Roast Escalope of Sea Bass on a Crab Lemon Grass and Ginger Risotto 
Savoy Cabbage Faggot stuffed with Roasted Carrot, Boulangere Potatoes & Orange and Cardamom Sabayon

Roast Gressingham Duck Breast with Duck and Cashew Nut Dumplings, Caramelised Apples, Calvados Potatoes and Apple and Rosemary scented Jus 
Olive Oil Poached Supreme of Cod with Balsamic Roasted vine Tomatoes, Nettled Tagliatelle, Dressed with sharp Lemon Oil

Sage Smoked Pork Fillet, Orange and Reggiano Parmesan Pave, Rich Burgundy Sauce and Black Pudding Wafers