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French Collection Catering: Meat Dishes

All meats are fresh (not frozen) and supplied by local butchers

Loin of English pork with stilton dauphinoise potatoes
(Loin of English pork served on a bed of creamy dauphinoise potatoes finished with stilton)

Supreme of partridge with glazed button mushrooms, baby onions and whisky sauce
(Partridge breast pot-roasted, finished with glazed mushrooms and baby onions in a light whisky gravy)

Venison fillet with red wine & chocolate sauce
(Prime venison fillet steak seared in butter served with a rich red wine sauce finished with grated chocolate)

Scotch fillet of beef with green peppercorn and cream sauce
(Prime fillet steak on a pate crouton finished with a white wine, green peppercorn & cream sauce)

Homemade pork, fresh herbs and cider bangers
(Own recipe pork sausages on grain mustard mash with cider onion sauce)

Supreme of chicken with mushroom stuffing
(Supreme of chicken stuffed with fresh field mushrooms finished with cream, white wine and sage sauce)

Chicken supreme and asparagus risotto
(Chicken supreme roasted in butter and mild garlic-infused olive oil served on a bed of creamy asparagus risotto)

Gressingham duck breast with spring greens and gooseberry sauce
(Simple pan-fried roasted duck supreme sliced and fanned, on a bed of buttered spring greens finished with a gooseberry and red wine sauce)

Local pheasant, pot-roasted with chestnuts, apples & calvados sauce
(Pheasant supreme served on a bed of roasted baby vegetables with poached chestnuts, glazed apples and finished with calvados sauce)

Rump of English lamb with Burgundy braised apple and red cabbage
(Rump of English Lamb pan-sealed in butter, finished on a bed of sweet braised red cabbage)

Breast of pheasant with smoked bacon
(Pheasant Supremes, sautéed in butter & finished with lardons of smoked bacon, baby onions & a rich red wine sauce)

Herb crusted rump of lamb
(Rump of lamb, roasted pink, topped with a crust of parsley, coriander, thyme, rosemary and parmesan)

Roast joint of your choice
(With appropriate garnishes & trimmings)

Pan-fried breast of chicken on roasted vegetable couscous
(Simply pan fried in butter served with a timbale of saffron-scented vegetable couscous)

Breast of chicken chasseur
(The classic French pan-fried chicken supreme with mushrooms, white wine, brandy & tarragon)

Pot-roasted leg of duckling with braised leeks
(Slow roasted leg of duckling with thyme-roasted leeks)

To accompany your chosen main course, a selection of fresh seasonable market vegetables, we can suggest or it’s your choice.

A selection of seasonal Vegetarian Main courses is available - suggestions can be given at time of enquiry

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