SPRING/SUMMER MAIN MENU

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Why not give us a call today to have a chat about your event and how we can help on 01527 821800

A sit-down dinner is always a special event and one that here at Morgan’s we love the opportunity to work on. Choosing Morgan’s for your catering requirements is a chance to create a memorable moment that infuses flavours that will delight your dinner guests whatever the occasion.

Our menus ensure that our catering will be seasonal and enhances your dining experience. Our experienced chefs can always look at creating a bespoke and creative menu that is tailored towards your specific requirements.

SPRING/SUMMER MAIN MENU

STARTERS

  • Butternut squash and ginger soup, ciabbatta croutons
  • Thai scented fish cake, tempura king prawn, sweet chilli and cucumber salsa
  • Chicken liver parfait, roasted figs, toasted brioche
  • Wild mushroom and pea risotto, parmesan crisp, tarragon and truffle
  • Tapas: A variety of mixed hors d Oeuvre served to the table... See our selector
  • Ravioli of gressingham duck confit, baby spinach and sherry
  • Wild mushroom and Fourme d’ambert cheese tart, watercress essence
  • Asian cured belly of pork with Chinese greens, garlic, chilli and ginger butter
  • Home cured gradvalax, lobster cocktail, spiced avocado
  • Posh scotch egg, softly cooked, vegetable slaw, tomato chutney
  • Pressed terrine of Smoked chicken, Parma ham, balsamic onions, toasted tomato foccocia bread
  • Antipasto: Parma ham, salami, bressola, olives, sun blushed tomato, prawns ,smoked salmon, rocket, parmesan
  • Loch Fyne smoked salmon, Devonshire crab, poached quail egg, watercress mayonnaise
  • Rielliette of duck and pork with pear and date chutney, toasted soda bread

MAIN COURSE

  • Pressed slow cooked belly of Staffordshire pork, Sauerkraut, apple tart tain, cider gravy ,crispy crackling
  • Tasting of Herefordshire beef Miniature ale pie, char grilled medallion, bubble and squeak, port wine & cranberries
  • Roast crispy Gressingham Duckling With spiced red plums, pink peppercorns and Madeira
  • Poached filet of Lemon Sole King prawn fritters with a lime, ginger & coriander emulsion
  • Filet of turbot With poached spring onions, ravioli of king scallops, grain mustard and champagne
  • Creole monkfish tails With sauterne, coconut, lime leaves and chillies
  • Tasting of free range chicken Roast breast with confit tomatoes, mini pudding, wild braised red cabbage, parsnip and apple puree, port wine and juniper sauce
  • Bangers and Mash Locally produced pork and leek sausages with a rich onion gravy
  • Roast sirloin of Herefordshire beef Parsnip fondants, red onion tart tatin and mini parsley Yorkshire puddings
  • Char grilled filet of beef Ravioli of truffled wild mushrooms, caramelised chestnuts, confit shallots
  • Slow cooked boneless shoulder of lamb Apricot and parsley seasoning, creamed celeriac, curly kale, lamb jus
  • Blade of beef ‘wellington’ With wild mushrooms, spinach, lattice pastry, butternut and potato dauphinoise

DESSERT

  • Caramelised apple tart tain With Churchfield’s vanilla pod ice cream
  • Dark Chocolate & ginger truffle torte Whiskey English cream
  • Hot chocolate pudding, hot chocolate sauce, clotted cream ice cream
  • Sticky toffee pudding, butterscotch sauce
  • Caramelised banana millefeulle, rum and raisin ice cream, toffee popcorn
  • Mandarin cheesecake, orange jelly, blood orange sorbet
  • Coconut crème brûlée, sesame tuille, exotic fruits
  • Warm dark chocolate tart, kaffir lime parfait
  • Brioche and butter pudding, pear fritters, butterscotch sauce
  • Dark chocolate brownie, hot chocolate sauce, vanilla ice-cream
  • A tasting of desserts

    Apple and toffee crumble tart
    Clotted cream ice cream
    Blackcurrant crème brûlée

  • A tasting of desserts can be in any combination

For more information or to book a free consultation, call 01527 821800 or email enquiries@morgans-catering.co.uk