Zest Outside Catering

Come back soon to find out about exciting news about our outside catering, including Zest at Home and Zest to Go!

Zest at your place.

This service includes us coming to your home where we will set the table cook a five course dinner, serve the food and do all the tidying up!

The price for this service is £45 per person & service staff.

Included are Chef, crockery, cutlery, glassware and linen.

Extras that can be quoted for, canapes, wine, cheese boards.

Below are a few suggestions for our catered dinner parties service.

Dinner party menus ideas.

Starters;

Tomato tart tain with crème fraiche and rocket dressing.
Grilled goats cheese with roasted red pepper and asparagus.
Confit of duck on sesame stirfry with honey & soy dressing.
Smoked & poached salmon roulade with three dressings.
Leagrams organic qne day old curd served on thinly sliced beetroot and toasted crumpet.
Smoked duck served on three types of cabbage with a beef & lemon dressing.
Chicken & roasted pepper terrine.
Duck & fig pate
Rather posh lobster & prawn cocktail.
Trellis of melon.
Asian sirloin on pickled veg.
Hot smoked salmon on sweet & sour red onions with yoghurt dressing.
Hot smoked salmon, black pudding and potato terrine
Goats cheese and tomato tart
Trio of soups in one bowl
Parma ham and langoustine lasagne
Grilled scallops with crispy duck
Local roast ham terrine with homemade piccalilli
Soft boiled duck egg with fresh asparagus and warm yolk dressing
Foie gras with scallops and saunters sauce
Mixed beets with asparagus and goats cheese
Braised belly pork with langoustines

Mains;

Pepper crusted fillet steak with Roquefort & Rocket.
Rump of Saltmarsh lamb
Loin of lamb in Parma ham with roasted veg, fondant potato and red pepper couli.
Lavender crusted lamb with goat’s cheese and asparagus.
Trio of fillets with their own sauces.
Tornados of chicken filled with a black pudding mousse, served on braised leeks with
A wholegrain mustard sauce.
Fillet steak with Yorkshire pudding filled with wild mushrooms and a Port jus
Breast of duck with celeriac and port wine jus
Seared sea bass with fennel and chorizo crispy Parma ham and chorizo oil.
Sea bass with bok Choy and soy, honey & ginger dressing
Rump of lamb with a dolly mixture of veg and mashed potato.
Fillet steak stuffed with black pudding with whole grain mustard sauce.
Fillet steak with king prawns and spicy mango salsa.
Rump of lamb with roasted winter vegetables and hot pot potatoes
Guinea fowl with celeriac puree, fondant potato, spinach &asparagus

More mains

Poached breast of chicken served on wilted spinach with sweet curry sauce, tandorri potato
King prawns, scallops with air dried Cumbrian ham, shallot and bacon foam & pea shoots
Seared breast of duck with celeriac and port jus
Pan fried salmon with Morecombe bay shrimps, crushed new potatoes and horseradish sauce