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

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Banquet Menu

3 Course Menu

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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           

 

 
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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 

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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

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