Perfect Catering by Richard Phillips
Perfect Wedding
Chefs’ Menu ‘A’ - £48
Starters
SMOKED ‘SCOTTISH’ SALMON ROULADE
SAUCE VERTE, MIXED SALAD LEAVES, SEVRUGA CAVIAR
BALLOTTINE OF DUCK FOIE GRAS FROM ‘LANDES’
WALNUT AND CHICORY SALAD
CELERIAC VELOUTE WITH POACHED QUAIL EGGS
TRUFFLE SHAVINGS TRUFFLE CROSTINI
Main Courses
ROAST FILLET OF ABERDEEN ’ ANGUS BEEF
BACON AND SAGE LAYERED POTATOES, MADEIRA CREAM SAUCE
FILLET OF HALIBUT WITH WILD MUSHROOM CRUST
BUTTERED BABY SPINACH, CAVIAR FISH CREAM SAUCE
ROAST SADDLE OF KENTISH LAMB ‘NICOISE’
FONDANT POTATOES, THYME AND LAVENDER JUS
Desserts
RASPBERRY AND MASCARPONE TERRINE
CHAMPAGNE JELLY, RASPBERRY SORBET
“CHEESE PLATE”
A SELECTION OF BRITISH AND FRENCH CHEESES WITH BREAD AND CHUTNEYS
DARK CHOCOLATE TART
GLAZED ORANGES, BUTTERSCOTCH SAUCE
FRESHLY BREWED COFFEE
Each menu will be individually designed to your preference and taste by Richard Phillips who will use his extensive experience to select the perfect dishes and accompaniments to suit the requirements of your specific event.
Further Options
