Corporate Events Spring / Summer Lunch or Dinner

First Course Ideas

Stuffed Courgette Flowers

Devilled Dorset Crab Mousseline, Baby Leaves



Caramelised Leek Croustade

Beetroot Consommé Sorbet

Saffron Crème Fraîche and Balsamic




White and Green Asparagus

Pecorino and Horseradish

Fine Herb Gribiche



Tuna and Salmon Sashimi

Cucumber Ribbons and Black Sesame


A Selection of Homemade Artisan Breads 

Recommended White Wines

Côtes de Roussillon Villages, Les Vignes de Bila-Haut 2014

Nutbourne Sussex Reserve 2014

Durbanville, Unwooded Chardonnay 2012

Julio Bouchon, Sauvignon Blanc Reserva 2013


Main Course Ideas

English Rose Veal Tournedos

Stuffed Artichoke Fond

Caper Sage Butter


Pink Fir Potatoes




Saddle of Welsh Lamb

Minted Pea Purée

Sauce Vièrge


Butternut and Maple Choux



Baked Halibut

Serrano Ham, Black Bean, Paprika Oil


Mangetout and Courgette




Poussin Breasts

Pomegranate, Almonds, Tandoori Spices


Cauliflower Couscous

Braised Lettuce Hearts


Recommended Red Wines

Nutbourne Pinot Noir 2013

Chateau La Baronne 2011

Klein Constania Cabernet Merlot 2011

Nobile de Montepulciano 2013

Dessert Ideas

Mocha Eclair

Red Fruit Kissel, Cinnamon Crème Fraiche


Chocolate Rhubarb Crumble

Citrus Compôte




Pineapple and Black Pepper Upside Down Cake

Coconut Sorbet




Early Summer Berries

Elderflower Sabayon Gratinée, Almond Tuile

Recommended Dessert Wines

Côteaux Du Layon, Chaume 2013

Brown Brothers Late Harvest Orange Flora and Muscat 2012

Champagne Lagache Rose NV

Party Ingredients                Call 020 7517 3500

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