Lucy O’Grady Catering - Sample Menu

Canope Suggestions:

Thyme Tartlets topped with Caramelised Pear, Beetroot Relish and Dolcelatte.

Skewers of Marinated Chicken with Harissa Dip.

Thai Fish Cakes with traditional Thai dipping sauce.

Spicy Lamb Koftas with a Yoghurt and Mint Dip.

Starter Suggestion:

Salade Nicoise with fresh Tuna, Black Olives, French Beans and Quails’ Eggs.

Main Course Suggestion:

Fillet of Hereford Beef served with Roasted Fennel, Caramelised Shallots and Radicchio and Parmentier Potatoes.

Dessert Suggestion:

Rose scented Panna Cotta with Poached Rhubarb and Pistachio Nut Shortbreads.

Tea and Coffee and petits fours.

---

Summer Buffet Sample Menu:

Roast Leg of Spring Lamb marinated in Rosemary, Lemon and Olive Oil served with Redcurrant and Mint Sauce.

Chargrilled Chicken on a Quinoa and Lentil Salad drizzled with Basil Oil.

Roast Butternut Squash, Onion and Feta Tart in Walnut Filo Pastry.

French Beans, Mangetouts and Petit Pois Salad with a Citrus Dressing.

Panzanella – a traditional Tuscan Salad with Tomatoes, Red Peppers, Capers and Anchovies.

Cucumber and Poppy Seed Salad.

Green Leaf Salad with a Dijon Dressing.

Warm new potatoes with Maldon Salt and Chives.

We are also able to offer Spit Roast Pork and Lamb.

Dessert Suggestion:

Rich Chocolate Mousse Cake with Raspberries and Limed Mascarpone.

Tea and Coffee Petits Fours.