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
Banquet Menu
3 Course Menu
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
Vegetarian
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
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
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
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
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
3 Course Menu
Starters
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
Mains
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
Desserts
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