Some other ideas
These dishes are designed to be served to the table where they become a talking point as your guests serve themselves.
Roast lamb boulangère (services of 8-10)
- Large dishes of boulangère potatoes with thick slices of roasted legs of lamb garnished with fresh rosemary. Served with rosemary and red currant sauce and accompanied by large bowls of mixed salad.The legs of lamb can be carved in front of the guests and placed on top of the potato and served to your guests.
Grilled Rib-eye steak (services of 8-10)
- Large rib steaks carved with French fried onion rings, grilled tomatoes, mushroom brochettes and watercress served on round wooden boards with large bowls of French fries, hollandaise sauce and crisp green salad.
Guinea fowl breast, wild mushroom and red wine pie (services of 8-10)
- Guinea fowl breast cooked in rich red wine gravy with wild mushrooms in large dishes topped with decorated puff pastry lids, served with large bowls of roasted potatoes and mixed salad.
Sicilian beef casserole (services of 8-10)
- Large pieces of beef, braised with peppers, onions and fennel in rich gravy, served in large bowls with olive oil and garlic roasted new potatoes and crisp green salad.
