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.
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
