Kumquat Catering Limited
"Fine dining for all occasions"

A la carte menu

Starters

Meat

• Chicken and saffron ravioli C

• Asparagus wrapped in Parma ham with white Stilton B

• Smoked chicken and bell pepper terrine B

• Cajun beef salad topped with shaved parmesan cheese C

Fish

• Seafood risotto with lemon syrup C

• Beetroot gravlax with potato and chive salad B

• Haddock fish cakes with blackened pineapple salsa B

Vegetarian

• Wild mushroom and tarragon tart B

• Roasted vine tomato soup with basil croutons A

• Char grilled vegetable terrine B

Main courses

Meat

• Corn fed chicken supreme filled with a red pepper mousse B

• Rack of pork with sage fondant and classic jus B

• Herb crusted rump of spring lamb buttered greens C

• Pan-fried chicken with tarragon sauce C

• Pink peppercorn fillet on a field mushroom with Guinness jus C

Fish

• Oven roasted salmon with a watercress sauce B

• Roasted cod sat on black olive crushed potatoes B

• Pan fried cod topped with a tomato salsa C

• Plaice fillet stuffed with a garlic tiger prawns B

• Sea bass fillet roast asparagus tip and champagne butter C

• Lemon sole stuffed with baby leaf spinach, light cream sauce C

Vegetarian

• Stuffed peppers topped with pesto dressing B

• Sugar snap pea and mint risotto A

• Gorgonzola and sweet pepper cheesecake A

• Roasted vegetable stack with beetroot purée A

A selection of vegetables will accompany all main courses

Desserts

• Pink champagne and strawberry jelly B

• Bitter chocolate tart with blueberry fool B

• Strawberry shortbread and crushed raspberries A

• Citrus tort with elderflower cream B

• White and raspberry trifle pots B

• Caramel and chocolate pavlova B

• Chocolate fondant with vanilla bean ice cream B

Starters
A Eight pounds fifty
B Nine pounds fifty
C Ten pounds fifty

Main courses
A Twelve pounds
B Fifteen pounds
C Nineteen pounds

Desserts
A Seven pounds fifty
B Nine pounds fifty