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The following compilation of function menus are examples. We can mix, match and adapt these to suit your own requirements.
Layered Salmon Terrine with a Dill Cream Sauce. ~O~O~O~ Pan Fried Breast of Chicken with a Red jus Sauce with Shallots and Tarragon. ~O~O~O~ White Chocolate torte with a Fresh Berry Compote.
Goats Cheese Salad with a Tomato, basil and Olive Dressing. ~O~O~O~ Baked Fillet of Salmon, toped with a Prawn Mousse and served on a Chervil Butter sauce. ~O~O~O~ Strawberry Shortcake, Vanilla Cream and a Raspberry Coulis.
A Salad of Smoked Duck, Asparagus and Orange with a Sweet Mustard and Honey Dressing. ~O~O~O~ Roasted Rack of Lamb with a Port Wine Sauce and Red Currants. ~O~O~O~ Lemon Tart with Fresh Berries.
Smoked Salmon and Prawn Salad ~ Chive Dressing. ~O~O~O~ Lincolnshire Sausages with a Garlic and Thyme Mash and a Red Onion Marmalade. ~O~O~O~ Strawberry ~Meringue and Cream.
Layered Salmon Terrine with a Dill Cream Sauce. ~O~O~O~ Honey Roasted Breast of Guinea Fowl with Cous Cous, Caponata and a Wine Jus. ~O~O~O~ Baked Dark Chocolate Tart with a Sweet Cream.
Thia Spiced Fish Cake with Marinated Vegetable and Bean Sprout Salad. ~O~O~O~ Fillet of Beef with a Shallot and Mild Garlic Compote, Madeira Sauce. ~O~O~O~ Brioche and Butter Pudding With A Vanilla Ice Cream. © Dennys Quality Catering 2006 - Disclaimer - Site: Agent8