Plated Lunch Menu

[STARTERS] 

Slow Roasted Plum, Tomato and Thyme Tarte Tatin glazed with a Balsamic Caramel, served with Baby Mixed Leaves Salad and a Basil Oil 

Apricot Chicken Ballotine with Plum Chutney 

Ham hock terrine served with our own piccalilli and a sourdough croute 

Prawn and crayfish cocktail with a marie rose sauce GF DF 

Salmon gravlax, marinated with beetroot and dill and served with pickled vegetables GF DF 

Greek Feta cheese and caramelised red onion tarts topped with asparagus spears V 

Compressed Watermelon with Heirloom Tomatoes, Micro Rocket and Crumbled Blue Cheese and Pine Nuts 

Roast Rainbow Beetroot and Chargrilled Asparagus with a Lemon and Sorell Dressing

 

[MAINS]

Corn-fed breast of chicken stuffed with sundried tomato and basil, served with wilted spinach and buttered fondant potatoes GF

Rosemary and garlic roasted rump of lamb served with minted pea and potato puree, seasonal vegetables and a redcurrant jus GF

Fillet of sea bass, pan fried and served with roasted salsify, buttered fava beans and a lobster bisque GF

Aubergine stuffed with provincial vegetables and served with a red pepper coulis GF + Vegan DF

Grilled haloumi served atop slow roasted Portobello mushrooms, with a thyme and shallot vinaigrette GF V

Chicken Breast stuffed with Ricotta and Basil with Crispy Pancetta and Buttered Savoy Cabbage with Gratian Potatoes and a Rich Chicken Jus

Baked Chalk Stream Trout with a capped Dill Tomato Burnt Butter Sauce, Tender Stem Broccoli with Roast Butternut Squash

Pan Seared Stone Bass Served with Buttered Fingerling Potatoes with Celeriac Remoulade and a Golden Raisin Dressing

 

[DESSERTS]

Due of chocolate mousses with a Bailey’s crème anglaise GF

Strawberry and Cream Pate Tart topped with Pistachio

Ausie Pavlova with Homemade Lemon Curd Topped with Poached Rhubarb and a Ginger Syrup

Vegan Brownie with Candied Pecan and Cashew Nuts and a Vanilla Cream

Sauce Finishing with Coffee, Tea and Truffles

 

Please choose one starter, mains and desserts for your event. We are able to create bespoke menu for you according to your requirements and for any occasion, please enquire for your unique menu!

 

[PACKAGE PRICES]

Including crockery, cutlery and oven hire, Chef to cook and serve: £56.70 +VAT per person

Including canapes on arrival, crockery, cutlery, and oven hire Chef to cook and serve: £61.95 +VAT per person

 

[STAFF PRICES]

Limoncello can provide professional staff to help with all aspects of your event, from setting the room, serving canapes, dinner, drinks, operating a cloak room, meeting and greeting guests and clearing the room afterwards.

Staff- £72 for a minimum 3 hour shift, then £18 per hour to follow. We recommend 1 staff member per every 15 guests, to serve each course to the table and clear, as well as serving drinks. Please enquire for your bespoke quote, and to discuss staff requirements for your event.

 

 

 

 

 

 

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