anise catering, contract and event caterers

Three Course Menu

Birthday, Anniversary or Christening; Charity or Festive events & Funeral receptions.

Whatever the occasion Anise can provide you with a dining experience to savour. Prepared by our own chefs using locally sourced, and  sustainable seasonal food wherever possible we can adapt and tailor our menus to suit your individual tastes and requirements.  Below is just a small selection of our most popular party or reception three course 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 a 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 for three course menus throughout Surrey, Sussex & Kent in the  South East., London & the Home Counties