Sussex Chef Catering

Appetizer
Asparagus and Truffle Gazpacho

Sourdough
with olive oil and balsamic

Mains
Succulent Rack of Lamb
with a mint sauce and rich jus

Stuffed Aubergine
with chilli, mint and feta

Sides
Roasted New Potatoes
Steamed Spring Greens
Chantenay Carrots
with honey, flaked almonds and coriander

Dessert
Baked Blueberry Cheesecake
with fruit compote

Appetizer
Red Pepper Gazpacho

Sourdough
with olive oil and balsamic

Mains
Herb Crusted Salmon
with a creamy wild mushroom and dill sauce

Stuffed Courgettes
with olives, artichokes and parmesan

Sides
New Potatoes
with fresh herbs, olive oil
and lemon
Green Beans, Petit Pois
& Baby Leaves

Dessert
Summer Berry Pavlova
with a raspberry coulis

Appetizer
Roasted Pumpkin and Chili Soup

Sourdough
with olive oil and balsamic

Mains
Slow Cooked Belly of Pork
with crackling, apple puree and a cider and sage reduction

Stuffed Butternut Squash
with leeks and mature cheddar

Sides
Creamy Mashed Potatoes
Sweet Heritage Carrots
Braised Red Cabbage

Dessert
Apple and Blackberry Crumble
with vanilla ice cream

Appetizer
Creamy Jerusalem Artichoke Soup

Sourdough
with olive oil and balsamic

Mains
Free-Range Roasted Chicken
with tarragon, lemon and a decedent jus

Stuffed Portobello Mushrooms
with garlic, thyme and blue cheese

Sides
Boulangére Potatoes
Roasted Root Vegetables
Sautéed Kale

Dessert
Dark Chocolate Brownie
with orange mascarpone