Set Menu

We know that getting the menu right is an important consideration for our clients,
whatever the event, Charter 1227 Catering know how to give your guests the experience you want.

This is a selection of our most popular menu items, if you would like to discuss any
alternative dishes our award-winning Executive Head Chef Danny would be happy to meet and talk with you.
With over 25 years’ experience in the restaurant and catering industry he would design
a bespoke menu to your requirements and wow your guests.
If you or your guests have any allergy or dietary requirements, please let us know.

SET MENU Standard

Set Menu Panel

Sample Standard Menu

Pressed Ham Hock Terrine with Celeriac Remoulade, Calvados Apple Puree & Mustard Dressing.

Rosary Goats’ Cheese with Marinated Tomatoes, Pickled Beetroot, Caramelised Onion & Balsamic.

Soup of Your Choice.

Oak Smoked Salmon & Cream Cheese Roulade, Capers & Horseradish Sauce.

Chicken Ballantine wrapped in Serrano Ham, Sage and Onion, Dauphinoise Potato & Leek Fondue.

Succulent Pork Belly served with Gratin potato, Creamed Leeks & Bramley Apple Sauce.

Local Beef Ballantine served with Gratin Dauphinoise, Tenderstem Broccoli, Mushroom Fricassee & Red Wine Sauce.

Seared fillet of Sea Bass with Provençal Vegetables with Dill & Lime Emulsion. ( £5 Supplement)

White Chocolate Panna Cotta with Fresh Berry Compote.

Raspberry & Vanilla Cheesecake with Port Reduction.

Triple Chocolate Fudge Brownie with Chocolate Sauce.

Chocolate Torte with fresh Raspberries & Belgium Chocolate Sauce.

Option for Vegetarian / Vegan Guests

Sun Blushed Tomato & Hummus Bruschetta with aged Balsamic Reduction. (V,Ve)

Baked Pepper stuffed with Provençal vegetables with Red Onion & Chickpea Puree. (V,Ve)

Vanilla Cheesecake with Port Reduction. (V,Ve)

SET MENU Deluxe

Set Menu Panel 3

Sample Deluxe Menu

Crab Rillette with King Prawn, Pink Grapefruit Salad & Chipotle Mayonnaise.

Pressed Confit Duck Terrine with Brioche Croutons, Plum Puree & Burnt Orange Syrup.~

Free Range Chicken Liver Parfait with Toasted Brioche & Caramelised Shallots.

Poached Pear with Candied Walnuts, Blue Cheese Salad & Port Reduction

English Lamb Rump with ProvençalVegetables, Dauphinoise Potato, Minted Pea Puree & Rosemary Jus

Pan Roasted Gressingham Duck Breast with Potato Cake, Butternut Squash Puree & Blackberry Sauce

Wiltshire Pork Fillet Ballotine Wrapped in Serrano Ham with Fondant Potato, Leek Fondue & Calvados Apple Puree

Pan-Fried Fillet of Hake with Potato Terrine, Baby Spinach, Piperade & Citrus Emulsion (£5 Supplement)

Chocolate Pavé with Salted Caramel Ice Cream

Tiramisu with White Chocolate & Espresso Sauce

Classic Vanilla Crème Brûlée with Homemade Biscuit

Pear & Frangipane Tart with Vanilla Ice Cream

Option for Vegeterian / Vegan Guests

Char-Grilled Vegetable Puff Pastry Tartlet with Caramelised Red Onion Marmalade & Basil Dressing (V,Ve)

Baked Avocado with Piperade, topped with Applewood Smoked Vegan Cheese & Vegetable Sauce (V,Ve)

Vanilla Cheesecake with Port Reduction (V,Ve)

SET MENU Premium

Set Menu Panel

Sample Premium Menu

Pan-Fried Scallops with Succulent Pork Belly, Stornoway Black Pudding Croquette & Sweetcorn Puree (£4 Supplement).

Corn Fed Chicken Terrine with Baby Leeks, Mushrooms & Tarragon Dressing.

Pressed Oak Smoked Salmon, Asparagus, Caviar & Horseradish Cream.

Roasted Pepper & Rosary Goats Cheese Terrine, with Tomato & Basil Pesto

Local Beef Fillet, with Braised Shallot Marmalade, Mushroom Fricassée, Potato Cake & Horseradish Sauce.

Pan Roasted Rack of Lamb Served with Fondant Potato, Piperade, Pea Fritter & Rosemary Jus.

Duck Two Ways with Leek Fondue, Sweet Potato Puree & Blackberry Sauce.

Pan Fried Sea Bream Served with Braised Fennel, Tomato Fondue & Lemongrass Reduction (£5 Supplement)

Danny’s Selection of Favourite Desserts

Cappuccino Crème Brûlée.

Chocolate Torte.

Clementine Posset.

Salted Caramel Ice Cream

Option for Vegeterian / Vegan Guests

Tartare of Avocado & Tomato with Pepper Hummus (V,Ve)

Mediterranean Vegetable Wellington with Fondant Potato & Vegetable jus (V,Ve)

Vanilla Cheesecake with Port Reduction (V,Ve)