DINING

LA RESERVE PRIVATE CATERING FOR KENT & THE SOUTH EAST - Weddings, Celebrations and Dinner Parties

RELAXED

FINE

STARTERS

Chilled Vine Tomato and Red Pepper Soup with a Black Olive and Basil Drizzle

Plump Atlantic Prawns Served on Little Gem Lettuce and a Tomato and Cognac Mayonnaise

Saute Chicken Livers on a Dressed Leaf Salad

Thinly Sliced Smoked Salmon with a Celeriac and Walnut Rémoulade

Chicken Liver Parfait with Toasted Brioche and Apricot Chutney

Thinly Sliced Cured Italian Meats with Mediterranean Vegetables Drizzled with Olive Oil

Wild Mushroom Risotto with Shavings of Parmesan
Classic Salad Nisçoise

MAIN COURSE

Roasted Skate Wing on a bed of Chorizo, Tomato, Olive & Anchovy With Crushed new Potato and a Lemon Dressing

Slow Roast Cod Fillet on a soft Herb Mash with a Butter Sauce

Pan Roast Breast of Chicken on a Bed of Seasonal Vegetables With a Light Chicken Jus

Slow Roast Rump of Lamb with Fresh Carrots, Fine Green Beans &Fondant Potato in a Rosemary and Redcurrant Sauce

Confit Leg of Duck on Braised Red Cabbage and Parmentier potatoes

Roasted Belly of Pork with English Mustard Mash Seasonal Vegetables And Fresh Apple Sauce

Traditional Steak and Kidney Pudding

DESSERT

Traditional Summer Pudding and Clotted Cream

Rich Chocolate Fondant with Raspberry and Fresh Mango

Raspberry Creme Brulee

Fresh Strawberry Shortcake

Light Lemon Flan with Creme Fraiche

Fresh Strawberry Shortcake

Assiette of Desserts – three small portions of any of the above

Brioche Bread & Butter Pudding with Custard

SELECTION OF CANAPES

AMUSE BOUCHE [appetiser]

THREE COURSE MENU tailored to your requirements after discussions with Gary

COFFEE & PETIT FOURS