A la carte home catering services!
Our services include the following:
- Menus
- Home cooking
- A no rushed professional experience
- Warm & friendly staff
- Ala carte, deserts, wine, served & cooked in your home
- Corporate & business lunches
- Waiter / waitress service
- Minimum of 4, or contact us for that special occasion
For individual pricing please visit our 'how to order' information page..
Prepared on your premises by myself to the highest standards. The food will be served by our professional waiters/waitresses. Easy, simple and uncomplicated. For that special impressive lunch or dinner at your office, or for guests at home.
For our home catering services the cost of waiting staff, chefs and hire is extra. There is a minimum order for 4 people.
All starters served with a selection of sunflower and sesame seed rolls and butter as appropriate.
- Roasted tomato & basil soup.
- Carrot & coriander.
- Crispy bacon, green beans & chicken set on rocket drizzled with
honey & wholegrain mustard and topped with a coriander sprig.
- Chicken & King prawn skewers marinated in satay sauce and
served with a satay & wasabi dip.
- Marinated sardine fillets in a sweet sauce served on brochette &
crispy leaves.
- Noisettes of smoked salmon filled with a prawn mousse served
with whole meal bread & butter & crispy leaves.
- Tiger prawns tossed in a creamy coriander & garlic sauce and
placed in a falo basket. Slice of lemon.
- Whole mussels tossed in a creamy bacon & onion sauce.
- Scallops in a white wine sauce placed in a sea shell and
presented with mash pot and topped with parmesan cheese.
- Thinly sliced brochette's topped with caramelised red onion,
topped with mozzarella cheese and a cranberry drizzle.
- Black pudding with an apple slice & crispy bacon stack served
with a creamy pepper & whole grain mustard sauce.
<Main courses>
Spicy Thai tiger prawns served on a bed of
egg noodles and stir fry vegetables
with naanbread.
- Steamed salmon served on a dill mash and served with lemon sauce.
- Fillet of salmon served on asparagus and
served with watercress sauce.
- Cod loin (baked) sat on sun dried tomatoes
& crushed potatoes served with a plum tomato & whisky sauce.
- Seafood platter served with a horseradish & tartar sauce & side
salad and a slice of garlic foccacia.
- Almond seabass fillets served on asparagus tips and served
with a white wine & grape sauce.
- Whole seabass stuffed with sun dried tomatoes ginger & spring
onion sauce.
- Chicken breast stuffed with camembert & mango & wrapped in
proscutio ham served with a dyjonnaise sauce.
- Thinly sliced chicken breast served with a mushroom pileau rice
and a saffron & coriander sauce.
- Hole roasted pheasant whole served with a merello cherry
sauce.
- Rosemary roasted lamb shoulder (shank) served on a creamy
parsley mash and served with cranberry sauce.
- Minted lamb loins sat on crushed potatoes and garlic / spinach
and served with honey & blossom sauce.
- Pan fried pork fillet served with thinly sliced apple. Black pudding
and served with a red wine jus and served on a bed of braised
red cabbage.
- Fillet steak covered in freshly chopped herbs stuffed with stilton
cheese and served on dafinoise potatoes with a cognac sauce.
All main courses are served with seasonal vegetables and potatoes of the day.
Gary Milnes
ChefdirectNorhtEast
(07940) 713 836
