Sample Menu


This is only a selection of dishes we offer, please do get in touch if you would like a copy of our full menu.

(VG = Vegetarian      V = Vegan)


  • Mini Yorkshire puddings with horseradish and roast beef (pink)
  • Smoked salmon blini with cream cheese
  • Filo tartlet of mascarpone, red pesto and sun blushed tomato
  • Chicken liver pâté with onion marmalade on toast
  • Creamed gorgonzola on walnut crouton with honey glazed figs
  • Tartlet of Cromer crab and avocado with red pepper mayonnaise
  • Bruschetta, tomato, red onion and basil
  • Beetroot hummus, pine nuts, toasted crouton


  • Fish and chips with rock salt and vinegar in newspaper cones
  • Goat's cheese and red onion pastry
  • Red Thai chicken skewers with sweet chilli dipping sauce
  • Mini steak burgers with baby pickles and tomato relish
  • Honey mustard glazed sausages with grain mustard dipping sauce
  • Wild mushroom tartlets with truffle oil
  • Haggis croquettes
  • Sun blushed tomato arancini balls, mascarpone and pesto dip

To Start

  • Homemade tomato and basil soup, tapenade crouton (VG)
  • Homemade roast butternut squash and sweet potato soup with candied pecans (VG)
  • Smoked chicken, sun blushed tomato salad, pine kernels and raspberry vinaigrette
  • Roast duck salad, mango and sweet chilli salsa
  • Chargrilled asparagus, Parma ham and balsamic syrup
  • Chicken Caesar salad, baby gem lettuce, toasted croutons, shaved parmesan
  • Ham hock terrine, homemade piccalilli, toasted bread
  • Poached salmon and crayfish tian, avocado purée
  • Seared gravadlax, sweet honey mustard, radish salad
  • Seared mackerel, celeriac and apple remoulade
  • Prawn and crayfish cocktail, baby gem, king prawn, seeded bread
  • Whipped goat's cheese, roast beetroot, poached pear and rosemary toast (V)
  • Marinated baby tomato and buffalo mozzarella salad, baby herbs and tapenade (V)
  • Tartlet of warm goat’s cheese and red onion marmalade, baby herb salad (V)
  • Baked breaded camembert, pear and thyme chutney, wild rocket (V)

Sharing Boards

    Home cured gravadlax, smoked salmon, tiger prawns, mackerel pâté; capers and cornichons, home baked breads
    Serrano ham, chorizo, salami, olives, buffalo mozzarella, chargrilled Mediterranean vegetables, artisan bread
    Spinach and feta bourek, tabbouleh, beetroot hummus, baba ganoush, olives, warm pitta breads

The Main

  • Slow roast belly of pork, potato rosti, spring greens, cider sauce
  • Cumberland sausages, creamed potato, red onion jus, with bowls of petit pois, sugar snap pea and pea shoots
  • Pan roast chicken breast, dauphinoise potatoes, bundles of steamed summer vegetables, tarragon sauce
  • Pan roast chicken breast, chorizo and potato hash, mango and chilli salsa, french beans
  • Centre cut fillet steak, deconstructed beef wellington – puff pastry, creamed mash potato, steamed vegetable bundle, red wine jus
  • Chargrilled sirloin steak, roast Portobello mushroom, roast vine tomatoes, chunky potato wedges and peppercorn sauce
  • Homemade steak and ale pie, creamed potato, red wine jus, with bowls of petit pois, sugar snap pea and pea shoots
  • Rump of lamb, roasted garlic mash, roast harissa-spiced carrots, salsa verde
  • Rack of lamb, dauphinoise potato cake, parsnips, chantenay carrots, redcurrant jus
  • Duck breast, spiced red cabbage, butternut squash, sweet potato
  • Confit duck leg (slow cooked on the bone), roast garlic mash, rosemary roasted vegetables, port wine jus
  • Seabass fillet, lemon and herb crushed potato cake, wilted spinach, orange pesto, shaved fennel
  • Salmon fillet, crushed new potatoes, steamed asparagus, asparagus velouté
  • Smoked haddock, grain mustard mash, creamed leeks, petit pois, sugar snap peas and pea shoots
  • Pan roast gnocchi, garlic, spinach and mascarpone cream sauce (V)
  • Butternut squash and pecorino risotto, roasted pine nuts(V)
  • Pan-fried polenta and Mediterranean vegetable stack with tapenade (VG)
  • Shallot and red onion tatin, crumbled blue cheese, rocket salad (V)
  • Spinach and ricotta ravioli, sun blushed tomato, pesto (V)
  • Whole couscous stuffed baked bell pepper, sweet pepper salsa, almonds (VG)

To Finish

  • Sticky toffee pudding, butterscotch sauce, vanilla ice cream
  • Lemon meringue tart, raspberry compote
  • Chocolate brownie with salted caramel ice cream and toffee popcorn
  • Sharp lemon tart, summer berry compote
  • White chocolate and raspberry cheesecake
  • Layered strawberry shortcake
  • New York baked cheesecake, honeycomb, and toffee sauce
  • Vanilla panna cotta, raspberries, lavender syrup
  • Eaton mess
  • Chocolate ganache tart, mango sorbet
  • Layered strawberry shortcake, sharp lemon tart, raspberry and white chocolate cheesecake
  • Chocolate brownie, New York baked cheesecake with honeycomb, vanilla panna cotta
  • A choice of three cheeses, accompanied with a selection of oatcakes and biscuits,
    celery and homemade chutney
    Colston Bassett Stilton - Mature Farmhouse Cheddar - West County Brie
    French Camembert - Manchego - Cornish Yarg

Tea & Coffee

A selection of fine teas and coffee will be available to your guests to finish the wedding breakfast. These will be displayed and served by our staff.

Evening Food

Our evening menu offers you a vast selection of options and varying styles. We can circulate food to your guests like delicious sausage and smoked bacon hot filled rolls to satisfy those late evening munchies, or even hot cones of fish and chips; or create a visual spectacular for the eyes with our al fresco paella station. Or maybe you’d like to keep it traditional with a buffet or cheeseboard. We can also host a barbecue as your main wedding breakfast or evening food, depending on the venue you have chosen. With such a varied and large menu, we’d encourage you to get in touch with us so we can send across to you our full menu and discuss any ideas you may have.

PDF Sample Menu for Limeberry Catering Events