Seated Menus

Goats Cheese Stuffed Dates with Walnut & Parsley

Watermelon Cubes with Feta & Mint

Beetroot & Goats Cheese Blini with Chives

Smoked Salmon on Wholemeal with Lemon, Chive, Black Pepper, Cream Cheese & Dill

Tomato, Red Onion, Basil and Mozzarella in Balsamic & Olive Oil on Bruschetta

Olive, Sun-dried Tomato, Red Onion and Basil in Balsamic & Olive Oil on Bruschetta

Avocado, Feta Cheese & Lemon Crostini

Chilli, Ginger & Lime King Prawn with Mango

King Prawn Crostini with Goats Cheese, Lemon & Dill

Cocktail Blini with Smoked Salmon and Creamed Salsa Verde

Magpie Kicking Chicken Skewer with Chilli Jam Mayo

Mini Cumberland Sausages with a Honey & Sesame Glaze

Red Onion Confit & British Stilton Tartlets

Mini Vegetable Spring Roll with Thai Chilli Dipping Sauce

Haloumi Pesto Bites with Seasoned Cherry Tomato

Mini Jackets in Sea Salt, Olive Oil & Black Pepper filled with Avocado Tikka

Piri Piri Chicken Skewers with Piri Piri Dipping Sauce

Chicken Satay Served on Small Wooden Paddle Skewers with Spicy Peanut Sauce

Panko Prawn with Lemon Mayo and Hoi Sin Drizzle

Mushroom Risotto finished with Chives

Baby Mac and Cheese

Baby Tomato Soup with a Basil Infusion

Baby Cones of Cocktail Fish & Salted Chips

Mini Roast Beef & Yorkshire Pudding with a Horseradish Cream & Mustard Finish

Goats Cheese & Caramelised Red Onion Tart, Balsamic Reduction & Dressed Mixed Leaves

Chicken Satay Skewers with Peanut Sauce On Spicy Asian Salad

Vine Tomato, Mozzarella, Red Onion & Basil Bruschetta with Balsamic Glaze

Rocket, Blue Cheese, Pear & Toasted Sesame Seed Salad, Olive Oil & Lemon Dressing Parmesan Crisp

Smoked Mackerel & Horseradish Pate with Melba Toast

Magpie Catering Chicken Liver & Brandy Pâté, Red Onion Confit and Toasted Brioche

Melon Carpaccio with a Lime & Mint Gremolata

Tomato Soup with Basil Oil

Chicken Supreme, Crispy Bacon Rasher, Lemon & Sage Jus, Dauphinoise, Chantenay Carrots & French Beans

Chicken Stuffed with Sun-Dried Tomato, Haloumi, Red Pesto & Basil. Olive Oil Mash, Roasted Vegetables

Ballotine of Turkey Wild Sage & Red Currant Stuffing, with a White Wine & Thyme Sauce, Roasted Charlotte Potatoes, Chantenay Carrots and Fine Beans

Loin of Pork stacked with Crackling, Caramelised Apple, Stuffing & Mustard Mash, Tender Stem Broccoli and a Cider Jus

Luxury Sausages on Wholegrain Mustard Mash, Caramelised Red Onion & Merlot Gravy, Baton Carrots

Classic Steak & Ale Puff Pastry Pie with either Chive Mash or Chunky Chips & Petit Pois

Slow cooked Beef Steak in Red Wine, Creamed Potato & French Beans

Fresh Salmon Fillet with a Pink Champagne Sauce, New Potatoes, Chantenay Carrots & Fine Beans

Individual Vegetable Crumble with Fine Herbs, Cheddar Cheese & Parmesan Crisp & seasonal vegetables

Individual Key Lime Cheesecake

Deconstructed Chocolate and Oreo Cheesecake

Lemon Possett with Shortbread Biscuit

Individual Vanilla Pavlova Filled with Fresh Cream and Mixed Soft Fruit and Berries Cooked in Cassis

Profiteroles filled with Cream Drizzled with a Warmed Dark Chocolate Sauce

Apple and Cinnamon Crumble with Cinnamon Chantilly Cream

Trio of Dessert:- Deconstructed Lemon Cheesecake, Eton Mess & Chocolate Brownie Dark Chocolate Sauce

Trio of Dessert – Deconstructed Key Lime Pie, Pavlova Cream Mixed Berries & Salted Caramel Brownie Trifles

Coffee, Tea and Infusions – With Chocolates

Sweet Potato Soup with a Coconut Infusion, Bread Roll Diary free Spread

Chicken Supreme Red Wine Sauce, Crisp Smoked Bacon Rasher, Olive Oil Roast New Potatoes & Vegetables

Chocolate Brownie with Chocolate Sauce & Raspberry Coulis

Caramelised Onion, Feta, Pine Nut Puff Pastry Tart, Dressed Mixed Leaves with Sun-Dried Tomatoes

Wild Mushroom Risotto with Shaved Parmesan, Truffle Oil & Micro Herbs

Smoked Chicken Breast, Mango, Avocado & Rocket Salad – Citrus & Mustard Dressing with a Bruschetta Crisp

Asian King Prawn Salad with Chilli Jam & Crispy Rice Noodles

Pan-Fried Haloumi Finished with Pomegranate, Mint & Chilli Olive Oil

Parsnip Soup with a Red Pepper Soup Centre, finished with a Basil Oil Pistou

Teryaki Salmon Skewers with Honey & Sesame Glaze, Beanshoot & Coriander Salad

Antipasti Platter – Marinated Olives, Warmed Chunks of Chorizo, Houmous finished with Pine-Nuts, Manchego Cheese & Rustic Breads with Olive Oil and Balsamic Dip

Chicken Supreme Red Wine, Mushroom & Thyme Sauce, Crisp Smoked Bacon Rasher, Dauphinoise Potato, Honey & Sesame Roast Carrots and Tender Stem Broccoli

Chicken Breast, Prosciutto, Mushroom & Madeira Cream Sauce, Fondant Potato, Asparagus & Chantenay Carrots

Sea Bass Fillet Quinoa, Roasted Vegetables, Basil Oil & Parmesan Crisp ) &

Parmesan Pork stuffed with Mushrooms wrapped in Bacon, Irish Potato Cake & French Beans

Pork Fillet with a Porcini Mushroom & Cream Sauce, Sage Roasted Charlottes Potatoes & Baby Vegetables

Herb & Parmesan Crusted Sirloin of Beef, Red Wine Jus, Herb Tuille, Charlotte Potatoes & Seasonal Vegetables

Rioja Slow Cooked Feather blade Steak on an Irish Potato Cake with Mirepoix Vegetables

Pan-Seared Rump of Lamb with a Red Wine and Orange Sauce, Dauphinoise Potato & Baby Vegetables

Fresh Asparagus, Sun-Blushed Tomato & Feta Cheese Tart, Chive Cream Sauce & Seasonal Vegetables

Individual Lemon Cheesecake with a Lemon Curd Cômpote

Deconstructed Vanilla Cheesecake with Raspberries

Classic Caramelised Lemon Tart with Lemon & Grand Marnier Cream

Vanilla Panna Cotta with Balsamic Strawberries

Warmed Chocolate Brownie with a Rich Dark Chocolate Sauce Mini Jugs of Pouring Cream

Sticky Toffee Pudding with Toffee Sauce & Candied Pecans

Trio of Dessert – Lemon Possett & Shortbread Heart, Glittering Berry Trifle & Mini Shot Millionaires Shortbread

Trio of Desert – Layered Lemon and Raspberry Mousse, Crème Brûlée, Deconstructed Banoffee Cheesecake

Coffee, Tea and Infusions – With Chocolates

Thyme and Garlic Baked Camembert, Rustic Bread for Dipping

Gambas Pil Pil with Rustic Bread for Dipping

Chilli Seabass Fillet with Fennel, Rocket & Blood Orange Salad

Fig and Goats Cheese Tart with Dressed Leaf Salad

Matured Parma Ham, Mozzarella, Sun-Blush Tomatoes Wild Rocket

Smoked Salmon home-made Soda Bread, Crème Fraiche, Horseradish & Dill Dressing

Pan Seared Scallops, Pea Puree, Crispy Pancetta and Parsley

Antipasti Platter – Olives, Feta & Garlic, Houmous finished with Pine-Nuts, Prosciutto with Parmesan Shavings, Haloumi with Chilli & Fresh Mint, Gambas Pil Pil, Rustic Breads with Olive Oil and Balsamic Dip

Duck Breast with Kumquats and a Grand Marnier Reduction, Dauphinoise Potatoes and Baby Vegetables

Parma Ham wrapped Chicken Breast Fillet with a White Wine, Garlic, Cream & Parsley Sauce. Parmontier Potatoes, Baby Carrots and Tender Stem Broccoli

Pork served Three Ways – Pork Fillet Parsnip Puree, Pork Belly on Spinach & Pulled Pork with a Potato Rosti

Merlot and Herb Lamb Shank with Braised Vegetables on Creamed Potato

Herb Crusted Lamb Cutlets with Mini Luxury Shepherd’s Pie, Turned Carrots & Asparagus

Fillet Steak, Irish Potato Cake, Classic Pepper Sauce with Asparagus @ £4.00 per person extra

Lamb Noisette, Merlot Jus, Fondant Potato & Fresh Vegetables

Salmon Wellington, Parmontier Potatoes, Tender Stem Broccoli, Baton Carrots, Chablis Cream & Chive Sauce

Panko Atlantic Cod Goujon’s, Kohlrabi Rémoulade, Pea Puree & Skinny Fries

Individual Wild Mushroom Stroganoff Filo Pie seasonal Vegetables

Strawberry Shortcake with Berry Chantilly & Raspberry Puree

Passionfruit Cheesecake & Prosecco Syllabub

Chocolate Cappucino Cheesecake with Espresso Cream

Crème Brûlée

White Chocolate and Raspberry Tart

Hot Chocolate Fondants with Summer Berries & Warm Chocolate Sauce

Trio of Dessert – Lemon Parfait Trifle, Vanilla Panna Cotta & Deconstructed Chocolate and Oreo Cheesecake

Trio of Dessert – Strawberries, Clotted Cream & Shortbread, Passionfruit Cheesecake and Apple Crumble Tart

Coffee, Tea and Infusions – With Chocolates

• 3 course sit-down meal plus coffee and luxury chocolates
• A choice of menu to guests (pre-ordered) – Two starter, Three Main & Two Dessert or One Trio of Dessert
• Dietary/Allergen menu option (eg; gluten free, diary free, Lactose intolerance, nut free)
• Cutlery
• Crockery
• Personal Events Manager and full event management on the day
• Waiting Staff Team
• Beverage Service Staff for your Reception drinks
• Full Kitchen Team (Head Chef, 2nds and Porters)
• Full laying up of the room/marquee including putting on the tables your name cards, candles, petals, cameras, etc
• This pricing structure is based on events of 60 guests. Please ask for a bespoke quotation for numbers above or below
• A free full menu tasting. We are delighted to arrange a free pre event tasting on your chosen menu at our catering studio in Hastingwood, Essex; this gives you an opportunity to be involved in the planning from the early stages to create an original event. You get the opportunity to see and eat the full menu in its entirety and to confirm presentation, portion size, taste, ingredients and equipment that will be used on your event. The tasting is complimentary for the bride and groom (there is an additional charge for extra guests) for weddings over 60 guests

• Linen Tablecloths & Linen Napkins. Any colour and style can be sourced – please ask for a quotation
• Oven, Hot Cupboard, Fat Fryer, Urn
• Wine Sleeves/Coolers for the tables
• Table Stands and Numbers
• 6ft Glass Fronted Fridges for chilling drinks
• Beverage Service Staff for through the meal, after dinner service of drinks and any beverage equipment (glasses, bar, ice, etc) – a quote can be supplied for this on request