anise catering, contract and event caterers

Corporate Catering, Event Catering, Sports Hospitality Catering

Three Course Menu

Anise Catering offers an extensive variety of menus within our Three Course Dinner range for Event Catering, all of which are adaptable to your style and choice. Using locally sourced seasonal ingredients wherever possible, our chefs are also able to meet the individual needs of each and every client, giving you a totally bespoke event and a memorable occasion for your guests. Below is a small selection from our most  popular menus.

STARTERS

Antipasti
Italian Parma ham, herb marinated olives, sun blushed tomatoes, buffalo mozzarella, sweet roasted peppers, olive & thyme ciabatta drizzled with an extra virgin olive oil & balsamic dressing

Spiced Confit of Duck Tartlet
Warm crispy duck in filo pastry with a cranberry & orange jam. Served with a salad of rocket, mizzuna topped with toasted pine-nuts & roasted saffron pear

Caramelised Balsamic Red Onion Tart
With chestnut & melted gruyere dressing

Hand Carved Smoked Salmon
Served with a black truffle potato and artichoke salad, topped with crème fraiche with a dill & baby caper dressing


MAIN COURSES

Prime Fillet of Scottish Beef
Flavoured with thyme & garlic & roasted medium. Served on horseradish mash potato with baby spring vegetables. Truffle & Chianti wine sauce

Breast of Corn Fed Chicken
Filled with mozzarella & sun blushed tomatoes, wrapped in Parma ham & served with a basil oil dressing. Roasted potatoes, roasted carrots & swede

Rump of English Lamb
Topped with a wild mushroom & olive tapenade. Served on basil scented Jersey royals with fine green beans wrapped in Parma ham & slow roast tomatoes. Red wine and shallot sauce

Pan Seared Fillets of Sea Bass
With white Burgundy braised carrots, griddled asparagus tips & parmentier potatoes, sweet shallot & truffle scented cream

Tenderloin of Pork
Pan-seared pork fillet flamed with calvados, scented with a Normandy cider, Dijon mustard, fresh sage & crème fraiche sauce, garnished with caramelised summer apples, served on baby herb roasted new potatoes

Butternut Squash, Wild Mushroom & Blue Cheese Risotto
With sweet potato crisps

Open Field Mushroom
Filled with asparagus & artichokes served on bubble & squeak potatoes & finished with a tomato & basil sauce. Garnished with slow roasted cherry tomatoes, roasted cloves of garlic & herbed black olives


DESSERTS

Study of Raspberry
Raspberry & vanilla brûlée, Raspberry shortbread & Triple raspberry milkshake

A Trio of Desserts
Rich chocolate brownie, Knickerbocker glory & Fresh strawberry tart. Served with a vanilla Chantilly cream

Summer Pudding
Bursting with ripe summer berries, served with rich clotted cream & raspberry coulis

Treacle Tart
Served hot with rich vanilla custard.

Providing Event Catering Three Course Dinners  throughout  Surrey, Sussex & Kent in the South East, London & the Home Counties