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French Collection Catering: Starters

Marinated goats cheese with Provencal dressing V
(Goat's cheese marinated with fresh herbs served on top of mixed lettuces finished provencale dressing)

Roast cherry tomato and sweet pepper tart with Roquefort and walnut dressing V
(Individual warm cherry tomato and sweet pepper tart on a bed of wild roquette with cream of Roquefort and walnut dressing)

Insalata Caprese V
(This lovely combination of beefeater tomato, buffalo mozzarella and basil is an Italian classic. Balsamic vinegar and good olive oil make up the dressing)

Caesar salad
(Chinese lettuce dressed with Parmesan & anchovy dressing scattered with toasted croutons)

Beetroot marinated smoked salmon with celeriac & baby caper salad
(Local smoked salmon marinated with beetroot sliced thinly served with apple, celeriac and baby caper salad)

Chicken and duck liver pate with port wine glaze
(Chicken and duck liver pate served chilled with a port wine glaze and a confit of red onions)

Norwegian prawn and flaked roast salmon
(A cocktail of plump Norwegian prawns and flaked roast salmon with a sweet chilli mayonnaise and shredded spring onion dressing)

Caramelised red onion tart tatin with walnut and roasted pear V
(Cooked and turned upside-down, finished with butter roasted pear and toasted walnuts)

Smoked haddock, spinach and Hollandaise tartlet
(Individual shortcrust tartlet with smoked haddock and spinach finished with chive hollandaise sauce)

Homemade meat, fish and vegetarian soup/consommé of your choice

Timbale of chicken & spinach mousse
(Hot chicken & spinach mousse on a bed of buttered spinach with a cream, white wine and sage sauce)

Chilled rock melon, feta cheese, sunflower seed and sun-blushed tomato salad V
(Ripe rock melon, feta cheese and sun-blushed tomatoes finished with sunflower seeds and black olive oil dressing)

Salad Nicoise
(A classic - new potatoes, fine French beans, tomatoes, eggs, tuna, anchovy, black olives drizzled with extra virgin olive oil)

Cantaloupe melon with Parma ham and fresh figs
(A fan of cantaloupe melon with Parma ham and fresh figs drizzled with chorizo olive oil and parmesan shavings)

Asparagus, balsamic tomato and Gorgonzola salad V
(Local farm-fresh asparagus with diced balsamic tomatoes and crumbed Gorgonzola)

Brie de Meaux, roquette and pine nut tartlet V
(Thin pastry tartlet filled with ripe Brie de Meaux, roquette and pine nuts served on a bed of ratatouille and green olive salad)

Salad of peppered smoked mackerel with bacon and new potato salad
(Local peppered smoked mackerel on a bed of crispy smoked bacon lardons and creamy new potato salad)

Grilled Vegetable Terrine V
(An elegant starter, vibrant with colourful roasted peppers, courgettes, broccoli, fine beans & aubergines set with tomato Provencal coulis)

Warm salad of duck breast and prunes
(Pink roasted duck breast sliced on spinach salad with poached orange tea-infused prunes)

Chargrilled vegetable stack with basil-infused baby mozzarella V
(Courgettes, aubergines, celeriac and sweet peppers stacked and finished with baby mozzarella and basic oil)

Fresh asparagus wrapped in Parma ham with parmesan couscous salad
(Spears of farm-fresh asparagus wrapped in Parma ham with a timbale of parmesan toasted couscous)

V = Vegetarian

If there is a starter you very much like but is not listed please tell us & we will do our best to include it in your personalised menu.

Vegans, vegetarians and special diets fully catered for.

Please remember these dishes are suggestions they can be changed in any way you wish, especially if there is an ingredient you would like omitted or included.

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