top of page
catering menus french riviera

Get inspired by our Menus

The New Caterers offer completely customizable cuisine, catering for any event up to 3000 people. We focus on weddings, corporate events, yacht shows, celebrations and birthday parties or even food delivery on board of yachts and private jets. 

Canapés Menu

Untitled design-84.png

Banquet Menu

3 Course Menu

new caterers-45.png

A Selection of Canapés

Meat and Fish

Baby Crayfish, Boursin and Chorizo Filo Parcels 

with Dill and Lemon


Oriental Crispy Duck Pancakes, with Spring Onion

And Cucumber 


Chicken Coronation on Poppadom, with Coriander ,

Lime Yoghurt and Mango (GF)


Sweet Chilli Crab with Lime and Coriander (GF)


Beef Carpaccio with Horseradish Cream

On Toasted Brioche


Individual Mini Quiche Lorraine 


Smoked Salmon Tartare with Red Peppercorn on Blini


Traditional Beef Tartare on Spoon (GF)


BBQ Pulled Pork Mini Sliders


Vegan Filo Parcel with Sweet Potato Purée 

And Mediterranean Vegetables (V)


Artichoke and Basil Bruschetta with Maple 

And Balsamic Dressing (V)


Creamed Blue Cheese, Maple Roasted Walnut on Toasted Brioche 

with Red Amaranth


Mini Vegetarian Tarte


Gazpacho Shots (V) (GF) 


Mini Mushroom, Garlic and Rosemary 

Vol au Vents


Vegetarian Canapés
new caterers-45.png
Meat and Fish

The Banquet Menu

Meat and Fish

8 Hour Slow-Roasted Lamb Shoulder, Braised in Red Wine and Stock, Garnished with Fresh Basil, Sun Dried Tomatoes, Caper and Feta


Marinated Chicken Breast with Asparagus, Smoked Garlic and Crumbled Feta


Roasted Beef Carpaccio with Sundried Tomato, Roasted Pine Nuts 

and a Fresh Herb Sauce


12 Hour Slow Cooked Pulled Pork with Balsamic and a Tangy Beetroot Slaw


Spiced Crab Cakes Lime and Coriander 

Drizzled with our  Summer Salsa  


Prawns Lightly Cooked in Lime, Mango and Coriander, 

with a Hint of Chilli 


Pan Fried Sea Bass with Roast Yellow Pepper Purée

Vine Tomato, with Fresh Herb Sauce 

Vegetarian and Vegan

Vegetarian and Vegan

Zucchini Noodles in Basil Pesto with Toasted Pine Nuts and Shaved Parmesan


Roasted Butternut Squash with Beetroot, Roast Cherry Tomatoes

Spinach and Toasted Pine Nuts 


Cauliflower Couscous with Roast Sweet Potato, Pomegranate Seed, 

Mint and Flaked Almond 


Grilled Aubergine with Garlic and Herb Crumb 

served with Chickpea, Carrot and Dill

Sides and Salads

Sides and Salads

Moroccan Spiced Quinoa Tabbouleh with Cherry Tomato,

 Mixed Peppers and Coriander 


Heritage Tomato and Mozzarella Salad with Basil and Fresh Pesto


Traditional Greek Salad 


Mixed Salad with Fresh Summer Greens


Traditional Caesar Salad


Mozzarella, Roast Nectarine and Parma Ham with Fresh Basil


French Baby Potato Salad with Mixed Summer Herbs,

with a Yoghurt and Red Peppercorn Dressing


Mixed Slow Roasted Peppers and Balsamic Braised Red Onion Salad

Sweets and Cheese

Sweets and Cheese

Eton Mess a la Pimms

with Pimms Soaked Strawberry, Cucumber and Mint 


Chocolate and Almond Mousse with Raspberry 


Roasted Nectarine, Broken Biscotti, Honey Ricotta

and a Red Fruit Coulis


Lemon Parfait with Mixed Berries and Wafer


Chocolate Brownie with Macaroon


Cheese Platter with Fruits, Nuts and Jams

new caterers-45.png

3 Course Menu



Prawns Lightly Cooked with Mango, Lime and Coriander 

with a Hint of Chilli


Seared Scallops with Butternut Purée, Crispy Pancetta

 Air Fried Leek and Red Wine Reduction


Beef Carpaccio, with Fresh Pesto, Pine Nuts 

Cherry Tomatoes and a Rocket Salad


Roasted Beetroot and Creamed Goats Cheese Salad with Spinach and Nut 

and a Clementine Dressing


Heritage Tomato and Mozzarella Salad with Basil, Pesto and Balsamic 


Roasted Red Pepper and Sweet Potato Soup 

with Garlic Crouton


Moroccan Spiced Quinoa Tabbouleh with Mixed Peppers and Coriander 



Confit Leg of Lamb with Sundried Tomato and Basil served 

With a Spinach and Watercress Pearl Barley 


Beef with Two Sauces. A Creamy Madeira and Foie Gras Sauce. And an Oxtail Jus. 

Served with Creamed Celeriac and Roasted Root Vegetables


Filet of Bream served on Sweet Potato Puree with Balsamic Cherry Tomatoes,

 Roasted Chorizo,. and a Light Fennel Sauce


Salad Nicoise with Lightly Seared Tuna Steak, Poached Quail Eggs, 

Cherry Tomato, Crouton and Baby Potato


Pork Two Ways.

 Slow Roasted Pulled Pork Bon Bon and Lightly Roasted Loin. Served with 

Seasonal Vegetables and a Port and Thyme Jus


Garlic Prawns, lightly cooked in White Wine, Butter and Parsley, 

served with Capellini


Provencal Chicken Basque. Chicken Cooked in White Wine Red Pepper and Tomato, 

With Potato Fondant and Ratatouille


Salmon Filet served with Hollandaise Sauce, Sweet Potato Chips 

and a Green Salad


Traditional Spaghetti Vongole. 

Clams with White wine, Garlic and Parley



Eton Mess à La Pimms

(With Pimms Soaked Strawberries, Mint and Cucumber)


Chocolate Fondant with a Raspberries Coulis 

and Cinnamon Ice Cream


Classic Tiramisu with a Sly Shot of Amaretto


Chestnut and Orange Mousse with a Burnt Italian Meringue 

and a Chocolate Cigar


Pears Poached in White Wine, Rosemary and Maple Syrup 

with  Thyme and Orange Mascarpone and a Nut Crumb


Roasted Nectarines, Broken Biscotti, Honey Ricotta and Mint

new caterers-45.png
bottom of page