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
a Lemon and Dill Dressing
Oriental Crispy Duck Pancakes, with Spring Onion and Cucumber
Chicken Coronation on Poppadom, with Yogurt Drizzle,
Mango and Coriander
Sweet Chilli Crab with Lime and Coriander
Beef Carpaccio with Horseradish on Toasted Brioche
Smoked Trout with Pickled Cucumber, Red Peppercorn
and Dill on Bellini
Individual Mini Quiche Lorraine
Vegetarian
Flavoured Artichoke with Mozzarella and Basil Bruschetta
Drizzled with Maple and Balsamic
Gazpacho Shots
Mini Mediterranean Veggie Quiche
Mini Mushroom, Garlic and Rosemary
Vol au Vents
Creamed Blue Cheese and Maple Roasted Walnut
on Toasted Brioche with Red Amaranth
The Banquet Menu
Meat and Fish
Slow Roasted Lamb Shoulder cooked in Stock, Red Wine for 8 hours Served with Basil,
Sundried Tomato, Caper and Feta
Traditional Provencal Chicken Basque. Served with a Sauce of Roasted Red Pepper,
Tomato, White Wine, Smoked Paprika, Garlic and Herbs
Roasted Beef Carpaccio with Sundried Tomato, Roasted Pine Nuts,
Crumbled Feta and Basil
12 Hour Slow Cooked Pulled Pork with Balsamic and a Tangy Beetroot Slaw
Spiced Crab Cakes with Sweet Chilli, Lime and Fresh Coriander.
Prawns Lightly Cooked in Lime, Mango and Coriander,
with a Hint of Chilli
Grilled Sardine, Fresh Pesto, Cucumber and Almond
On Rocket with Crouton
Vegetarian and Vegan
Courgetti Spaghetti with a Fresh Pesto, Pine Nut and Parmesan Shavings
Spiced Butternut Squash with Beetroot, Roast Cherry Tomatoes
Spinach and Toasted Pine Nuts
Mixed Courgette and Pepper with Sundried Tomato,
Pesto and Feta
Cauliflower Couscous with 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
BitterLeaf, Pecan and Goats Cheese Salad
with Honey and Balsamic
French Baby Potato Salad with Cracked Pepper, Tangy Cream Dressing
and Red PepperCorn
Pasta Salad with Sundried Tomato, Rocket, Red Onion and Feta
Mixed Slow Roasted Peppers and Balsamic Braised Red Onion Salad
Roast Potato, Garlic and Herbs Roasted in Olive Oil
Sweets and Cheese
Eton Mess a la Pimms
(with Pimms Soaked Strawberry, Cucumber, and Mint)
Roasted Nectarine, Broken Biscotti, Honey Ricotta and a Red Fruit Coulis
A Selection of Chocolate Brownies and Macaroons
Cheese Platter with Fruits, Nuts and Compotes
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