Tailored menu options in Manchester

Francs Event Catering offers a wide range of catering services including paella catering and wedding catering for clients in Altrincham and across Greater Manchester and Cheshire. Get in touch with us now to find out more.

Menus

BREAKFAST MENUS

Classic

  • English breakfast tea & coffee
  • Freshly squeezed juice
  • Bottled still & sparkling water
  • Granola & Greek yogurt
  • Sourdough toast- raspberry jam & butter
  • Selection of muffins
  • Fresh fruit
  • Porridge with a selection of toppings, bananas, strawberries & honey
  • Scrambled eggs
  • Pork sausage
  • Smoked bacon
  • Grilled tomatoes

Premium

  • English breakfast tea, fruit tea & coffee
  • Freshly squeezed juice
  • Very berry smoothie
  • Bottled still & sparkling water
  • Smoked salmon & cream cheese bagels Fresh fruit
  • Sourdough toast, plus toppings peanut butter and raspberry jam, president butter
  • Dry cured bacon
  • Scrambled eggs
  • Cumberland sausages
  • Field mushrooms
  • Spiced ginger bread granola with Greek yogurt
  • Sourdough toast, avocado, chilli and seeds
  • Fritta- asparagus, pea, spinach and feta

Deluxe

  • Freshly brewed tea, fruit teas & coffee
  • 1 cold pressed juice (from a choice of 3)
  • Bottled still & sparkling water
  • Very berry smoothie or super green smoothie
  • Sourdough toast, pip and nut ‘honey cinnamon cashew butter’ served with roasted Apple
  • Sourdough toast, avocado, chilli and seeds Banana bread (gf)
  • Granola jars with, raspberry chia jam and coconut yogurt (v)
  • Fresh Fruit Buckwheat and teff flour blueberry pancakes (gf)
  • Organic poached eggs
  • Homemade baked beans
  • Fritta- asparagus, pea, spinach and feta
  • Smoked salmon bagels
  • Organic bacon
  • Organic sausages

Minimum numbers are 30 persons and confirmation of final numbers is required one week prior, all crockery, glassware & cutlery plus serving equipment is included.

FINGER BUFFET MENUS

MENU A

Choose two sandwiches or wraps and three cold selections one dessert

MENU B

Choose three sandwiches or wraps and four cold selections one dessert

MENU C

Choose three sandwiches or wraps and five cold selections two dessert

COCKTAIL OR FINGER SANDWICHES

Served on a selection, of wholemeal white and granary breads

  • honey baked ham with Dijon mustard (A)
  • turkey rocket & cranberry (A)
  • egg & cress (A)
  • avocado, cream cheese, hint of chilli flakes & watercress, with a low fat mayonnaise (A)
  • cucumber sandwich with cream cheese, dill, and chives (A)
  • chicken with sage & onion stuffing (A)
  • avocado, watercress & Red onion (A)
  • line caught tuna & sweetcorn mayonnaise (A) cheddar cheese & chutney (A)
  • chicken, avocado, watercress & a low fat mayonnaise (B)
  • roasted seasonal vegetables (B)
  • egg mayonnaise with chopped shallots with watercress (B)
  • poached salmon with dill mayonnaise zest (C)
  • roast beef, horseradish and cress (C)
  • brie & apple, (C)
  • roast beef & horseradish, (C)

HEATHY OPTIONS DEMI WRAPS

(Plain whole meal or seeded)

A

Avocado & herb salad

Avocado, yogurt, mayonnaise spinach, emmental pine nuts fresh basil, tomatoes cucumber

Chakalaka (Vegan)

African beans, dairy free coco nut yogurt red peppers roasted squash and spinach

Mikado

leaf spinach sliced free range eggs & smoked bacon drizzled with virgin olive oil

Green Greek

Feta kalamata black olives seeded cucumber blushed tomatoes chopped mint

B

Nicoise

Tuna fish tomato green beans red onion French leaves with a light mayonnaise

Belle comptoise (B)

Smoked ham swiss cheese tomato and French leaves & a light mayonnaise

C

Parisienne

Natural smoked chicken breast crispy smoked bacon gruyere cheese tomato mayonnaise

Duck Hoisin Salad

Duck shredded hoisin sauce, soya Chinese spice spring onion baby leaf spinach and light mayonnaise

COLD SELECTIONS

  • Kettle crisps-  salted – cider vinegar or chilli
  • Marinated harissa chicken drums
  • Country style french terrine on bruschetta
  • Smoked salmon & spring onion mousse on bruschetta
  • Poached chicken with tarragon
  • Skewers of poached salmon with a lime yogurt mayonnaise
  • Mezze with falafel, taboule, marinated feta cheese, hummus & pitta bread
  • Wild paris mushroom & herb quiche
  • Feta cheese & spinach quiche
  • Skewered chicken satay
  • Quiche Lorraine
  • Goats cheese & courgette quiche
  • Feta, olives, sun blush tomatoes & pesto bruschetta
  • Smoked ham & cheese quiche
  • Toasted ciabatta canapés with a variety of toppings:
  • Parma ham, Milano salami, mozzarella di buffalo, sun dried tomatoes
  • Thai chicken kebabs with chilli jam
  • Hummus with vegetables crudites
  • French onion, bacon & leek quiche

Flat Breads

  • Chicken Pesto- hummus and rocket
  • Kalamata- rocket guacamole sun blushed tomatoes red pepper basil pesto
  • Tuna Sicilian – line caught tuna lemon anchovies’ cappers red onion black pepper tomatoes fresh basil

Desserts

  • fresh fruit platter
  • mini chocolate eclairs
  • fresh fruit
  • chocolate brownies
  • selection of mini tarts
  • scones with strawberry preserve & clotted cream
  • banana bread

FUNERAL & MEMORIAL MENUS

MENU  A

Choose three sandwiches or wraps and three cold selections one dessert

MENU B

Choose three sandwiches or wraps and four cold selections one dessert

MENU C

Choose three sandwiches or wraps and five cold selections two dessert

COCKTAIL OR FINGER SANDWICHES

Served on a selection, of wholemeal white and granary breads

  • honey baked ham with Dijon mustard (A)
  • turkey rocket & cranberry (A)
  • egg & cress (A)
  • avocado, cream cheese, hint of chilli flakes & watercress, with a lowfat mayonnaise (A)
  • cucumber sandwich with cream cheese, dill, and chives (A)
  • chicken with sage & onion stuffing (A)
  • avocado, watercress & Red onion (A)
  • line caught tuna & sweetcorn mayonnaise (A)
  • cheddar cheese & chutney (A)
  • chicken, avocado, watercress & a low fat mayonnaise (B)
  • roasted seasonal vegetables (B)
  • egg mayonnaise with chopped shallots with watercress (B)
  • poached salmon with dill mayonnaise zest (C)
  • roast beef, horseradish and cress (C)
  • brie & apple, (C)roast beef & horseradish, (C)

DEMI WRAPS

(Plain whole meal or seeded)

A

Avocado & herb salad – avocado, yogurt, mayonnaise spinach, emmental pine nuts fresh basil, tomatoes cucumber

Chakalaka (Vegan) – african beans, dairy free coco nut yogurt red peppers roasted squash and spinach

Mikado – leaf spinach sliced free range eggs & smoked bacon drizzled with virgin olive oil

Green Greek – Feta kalamata black olives seeded cucumber blushed tomatoes chopped mint

B

Nicoise – tuna fish tomato green beans red onion French leaves with a light mayonnaise

Belle comptoise (B) – smoked ham swiss cheese tomato and French leaves & a light mayonnaise

C

Parisienne – natural smoked chicken breast crispy smoked bacon gruyere cheese tomato mayonnaise

Duck Hoisin Salad – duck shredded hoisin sauce, soya Chinese spice spring onion baby leaf spinach and light mayonnaise

 

COLD SELECTIONS

  • smoked salmon & spring onion mousse on bruschetta
  • poached chicken with tarragon
  • skewers of poached salmon with a lime yogurt mayonnaise
  • mezze with falafel, taboule, marinated feta cheese, hummus & pitta bread
  • wild paris mushroom & herb quiche
  • feta cheese & spinach quiche
  • skewered chicken satay
  • goat’s cheese & courgette quiche
  • feta, olives, sun blush tomatoes & pesto bruschetta
  • smoked ham & cheese quiche
  • Parma ham, milano salami, mozzarella di buffalo, sun dried tomatoes.
  • Thai chicken kebabs with chilli jam
  • hummus with vegetable crudités
  • French onion, bacon & leek quiche
  • mini Pork pies with pickles
  • sausage rolls

Desserts

  • mini chocolate eclairs
  • chocolate brownies
  • selection of seasonal fruit mini tarts
  • scones with strawberry preserve & clotted cream
  • banana bread
  • assorted cakes

SALADS

  • Tossed green mixed French leaf salad served with a French herb dressing
  • Rocket & parmesan- rocket leaves with shavings of parmesan & French dressing
  • White bean chickpea & red onion salad with fresh tarragon, & olive oil (V)
  • A la grecque -mixed leaves feta cheese olives cherry tomatoes roasted red peppers virgin oil cucumber mint yoghurt
  • Charismatique – ripe galia melon avocado walnuts tomatoes St Agur French leaves tangy vinaigrette (N)
  • Pac salad-watercress sesame seed oil rice wine vinegar mung beans peppers mushrooms (V)
  • Moroccan couscous pistachio roasted peppers coriander fresh mint lemon juice (V, Gf, N)
  • Beetroot salad- roasted beetroot butternut squash & spring onions with balsamic (V. Gf)
  • Frisee leaves orange sweet corn celery cherry tomatoes & onions french vinaigrette
  • Vine ripened tomato- balsamic vinegar dressing with fresh basil parmesan shavings
  • Waldorf – apples walnuts black & green grapes celery bound with sour cream (N)
  • Tuscany farfalle bow pasta tomato basil pesto virgin oil black pepper and garlic ( N)
  • Greek- plum tomatoes black olives red onions fresh coriander and feta cheese olive oil
  • Mexican- chick peas kidney beans cannelloni beans harissa tomatoes coriander & fresh chilli(V)
  • Beetroot & red onion with Sour Cream
  • Oriental sweet potato -coriander spring onion bean sprouts soya rice wine dressing
  • New potato onion & chive fresh mint yoghurt
  • Carrot cumin and sultana lemon rapeseed oil (V)
  • Vine ripened plum tomato, red onion & basil olive oil (V)
  • Wild basmati rice with apricot peppers pistachios & olives
  • Thai noodle- chilli coriander splash of rice wine vinegar sesame seed oil (V)
  • Orzo pasta- kale truffle dolcelatte cheese and tomatoes
  • Little gem lettuce pomegranate and orange dressing
  • Pickled red cabbage and beetroot and spring onion
  • Moroccan buckwheat   with lemon olive oil parsley mint buckwheat red onion spinach chickpeas apricots dates pepper flakes & coriander ((Gf)
  • Roasted cauliflower truffle oil cos lettuce hearts with orange aioli and candied walnuts
  • Spanish slaw cabbage carrots with orange & pomace oil and cashews
  • Mustard dressed desire potatoes with pickled cauliflower and cornichons
  • Halloumi cucumber yogurt lemon mint bib lettuce
  • Quinoa roasted peppers haricot beans mache almonds rapeseed oil

SALADS – MEAT AND FISH

  •  Mikado – leaf spinach eggs and smoked bacon drizzled with virgin olive oil
  • La Rochelle- prawns red pepper chicken spring onion salmon French leaves marie rose sauce
  • Parisienne- roast smoked chicken bacon plum tomatoes mushrooms celery gruyere cheese garlic croutons vinaigrette
  • Caesar with cos lettuce garlic croutons capers anchovies’ and fresh shavings of parmesan
  • Francs – gruyere cheese tomato egg smoked ham French leaves and house dressing
  • German potato – smoked bacon diced celery red onions grain mustard mayonnaise
  • Nicoise- french beans plum tomatoes potato tuna egg anchovies’ capers with olive oil
  • Sweetcorn salad-  sweet potato, tomato, smoked yogurt toasted pumpkin seeds
  • Curried cauliflower filo tat, mango puree peanut tuile caramelised cauliflower pickled lime and coriander (N)

(V) VEGAN (GF ) GLUTEN FREE  (N) CONTAINS NUTS

COLD BUFFET MENUS

This menu offers a wide variety of cold options for you to choose from for your informal buffet. Freshly baked french bread with unsalted butter Sourdough and mediterranean breads with virgin olive oil & balsamic

VEGETARIAN

  • Smashed avocado with cream cheese and chilli flakes on bruschetta
  • Mezze with falafel taboule marinated feta cheese hummus and pitta bread
  • Feta cheese shitake mushroom and spinach quiche
  • Vegetable terrine with a red pepper coulis garnished with cornichons
  • Simple goats cheese courgette and chervil quiche
  • Simple wild mushroom & herb quiche
  • Asparagus goats cheese & parma ham quiche
  • Goats cheese vine ripened tomato and basil bruschetta with pink Himalayan salt flakes
  • Feta, olives, sun blush tomatoes & pesto bruschetta
  • Warm tart marseillaise thin puff pastry base topped with leeks potato tomatoes olives mozzarella cheese & pesto

SEAFOOD

  • Poached salmon fillets marinated with soy chilli ginger and coriander
  • Scottish smoked salmon with capers & lemon
  • Rainbow trout with yellow curry mayonnaise
  • Seafood platter oysters mussels cockles class prawns (subject to market availability)
  • Filet of salmon garnished with spiralized cucumber and lemon
  • Matcha marinated salmon with lemon tahini

POULTRY

  • Tamarind marinated chicken pieces
  • Roasted smoked barbeque chicken pieces
  • Poached skinless chicken & tarragon
  • Chicken liver parfait with onion chutney and sourdough croutons

MEAT

  • Carved smoked honey and pomegranate glazed ham
  • Carved roasted turkey breast
  • Roast sirloin of beef cooked medium
  • Honey roast loin of pork with a honey turmeric & grain mustard crust
  • Charcuterie of cold meats – rolled serrano ham napoli salami smoked ham chorizo sausage gherkins, pickles chutney
  • French garlic sausage with cornichons and grain mustard
  • Country style french terrine with a selection of pickles and sourdough bread
  • Pork rillettes with apple brandy
  • Smoked ham mushroom and tarragon quiche
  • French onion bacon & leek quiche with omega seeds
  • Asparagus wrapped with serrano ham and herb chevre

Flat Breads

  • Chicken Pesto- hummus and rocket
  • Kalamata- rocket guacamole sun blushed tomatoes red pepper basil pesto
  • Tuna Sicilian – line caught tuna lemon anchovies, cappers red onion black pepper tomatoes fresh basil

Please select your dishes why not take a look at our salad menus to accompany your selections.

HOT BUFFET MENU

BEEF

Carved fore-rib eye of beef

with french baguette or sourdough and a selection of mustards

Tasty beef skirt

slowly braised with shallots & mushrooms with a rich red wine sauce (gf)

Hungarian beef goulash

beef cooked with tomato, onion, paprika and sour cream (gf)

Traditional steak & guinness pie
Beef stroganoff

strips of fillet tail mushroom shallots paprik brandy lemon juice sour cream

Chilli con carne

with rice and tortilla chips

Spicy meatballs

chilli garlic and onions coriander in a sweet tomato sauce (gf)

Cottage pie

fresh thyme and pickled red cabbage

Sautéed fillet of beef

pak choy red peppers onion baby corn spring onions oyster sauce mange tout and pak choy

CHICKEN

Chicken mushroom and leek pie
Coq au vin

chicken red wine sauce shallots mushrooms lardons chervil and tarragon (gf)

Country style chicken

chicken smoked bacon leeks in a white wine cream sauce (gf)

Chilli chicken

tender pieces of chicken marinated in chilli spring onion and ginger

Caribbean jambalaya

caribbean chicken, seafood peppers chorizo sausage and rice

Spanish chicken

with chorizo tomatoes peppers orange garlic turmeric onions

Yellow chicken curry

Chicken caribbean spices coco nut milk and butternut squash haricot beans

Roasted chicken simply roasted
Jerk chicken skewers

with a papaya vinaigrette

Gilled lemon thyme chicken brochette

with roasted aioli dipping sauce

LAMB, PORK, DUCK & HAM

Lancashire lamb hot-pot

with leek carrots potatoes & rosemary in a tasty stock (gf)

Lamb & rosemary lasagna

with roasted tomatoes béchamel ricotta and mozzarella cheese

Moroccan lamb tagine

apricots tomatoes fresh cumin and coriander (gf)

Navarin d`agneau

lamb root vegetables in a tasty red wine sauce and fresh rosemary (gf) slow roasted shoulder of lamb with garlic thyme and maple syrup

Lamb hotch potch

montbeliard sausage & puy lentils leeks and carrots with a tasty lamb Jus

Pulled pork

barbeque sauce and coleslaw sliders

Smoked black french ham

with kumquat relish

Mint marinated lamb kebabs

with a tahini honey dip

Cassoulet

lamb pork duck confit montbeliard sausage haricot garlic, white wine, tomatoes, tarragon toasted bread crumbs

Bangers and mash

cumber land sausage served with rich onion gravy

FISH

Seafood pie

smoked haddock prawns cod salmon creamy leek and cheese sauce, puff pastry

Salmon fish cakes

with crème fraiche and coriander with a sweet chilli sauce

Thai fishcakes

with a miso sauce

Spice roasted salmon trout

with yogurt and herbs with turmeric couscous

Steamed salmon filet

lemon caper sauce garnished with samphire

VEGETARIAN

Provencal roasted red peppers

filled with ratatouille cous cous tomato basil sauce & baked with gruyere and mozzarella

Mediterranean vegetable pasta

pesto tomatoes pine nuts olive oil olives pasta, parmesan

Mushroom stroganoff

shallots mushrooms paprika tarragon and a touch of sour cream

Francs vegetarian pie

bound with veloute with a hint of tarragon

Vegetable lasagna

seasonal vegetables basil oregano white wine cream and parmesan sauce

Yellow curry

white beans butternut squash yellow curry spices and coco nut milk

Grilled portabella mushrooms

mushrooms filled with a herb chevre quinoa All served with freshly baked bread or sourdough bread and unsalted butter

 

ACCOMPANIMENTS

  • rosemary potato wedges
  • rustic fries
  • spring onion mash
  • minted new potatoes
  • pilaf rice, fragrant rice, savoury rice
  • roasted seasonal vegetables
  • super greens
  • sweet potato fries
  • crushed new potatoes
  • butternut squash roasted or puree
  • market puree – sweet potato-carrot-swede-turnip-parsnips-watercress
  • roasted purple sprouting broccoli
  • roasted three colour baby carrots
  • buttered mash crispy shallots and thyme
  • baked sweet potato wedges smoked paprika
  • butter roasted white cabbage wedges honey roasted baby carrots lemon and parsley
  • duck fat roasted potato with rosemary and thyme

BUFFET SWEET MENU

Fresh strawberries

served with double cream and butter short bread

French strawberry tart

with a hint of kirsch & flavoured pastry cream in a sugar pastry tart served with cream or movenpick ice cream

French tarts

apple pear or apricot tart served with crème anglaise

Tiramisu

and kalula served with a coffee sauce & garnished with fresh berries

Dubarry chocolate mousse

flaked white chocolate shavings garnished with candid kumquats

Fresh seasonal fruit salad

served with double cream or ice cream

Chocolate mousse

finished with flaked white chocolate and strawberries

Traditional sherry trifle

made with seasonal fruits finished with coconut tuile

Caramelised lemon & lime tart

served with blackcurrent cassis sorbet

Chocolate fudge cake

served with double cream

Francs meringue

cassis sorbet with blackcurrant coulis whipped cream & scattered with blackcurrants (gf)

White chocolate torte

on a bed of ginger biscuit, decorated with candied orange & an orange coulis

Bramley apple crumble

made with bramley apples with calvados crème anglaise

Blackberry and apple crumble

served hot custard

Light bread & butter pudding

made with sultana’s brioche and croissants with vanilla crème anglaise

Sticky toffee & walnut tart

caramel sauce scattered with crushed pistachio served with banana ice cream

Pineapple tart

with vanilla cream and orange

Orange meringue pie

with candid fruits

Upside down raisin crème caramel

with devon cream

Caramelised banana brulee tart

With a choice of ice-cream

Cheese

English cheese

Cheddar cheshire & blue cheese, with celery, chutney and water biscuits (gf)

French cheese

St Agur brie & vignotte cheese served with black seedless grapes French baguette

PASSED CANAPES & HORS D’OEUVRES

VEGETABLE

  • Brie and apple quesadilla with apricot dipping sauce
  • Sun blush tomato tarte tatin with red onions
  • Provencal crostini goats cheese, olive and slow roasted tomatoes
  • Avocado red onion goats cheese and chervil crostini
  • Vegetable spring rolls served with sweet chilli sauce
  • Filo parcels with feta, spinach and pine nuts with aioli
  • Soup sippers – white onion- Mediterranean vegetable- leek and potato
  • A selection of baby quiches or mini pizzas
  • Guacamole and tomatoes in a tortilla shell
  • Poached pear and St Agur crostini
  • Sesame Haloumi Bites with zesty lemon herb guacamole
  • Guacamole and tomatoes in a tortilla shell
  • Jalapeno Poppers-  chillies, cream cheese, mozzarella fried in breadcrumbs

SEAFOOD

  • Slices of fresh salmon with Japanese horseradish and watermelon
  • Norwegian smoked salmon on a golden potato galette with cranberries and dill
  • Prawn lollipops with miso
  • New potato stuffed with sour cream chives and smoked trout
  • Prawn and chorizo skewers with smoky harissa and a garlic mayonnaise
  • Salmon and crab cake with celeriac remoulade, mint and chervil
  • Seared scallop with ginger and Asian sauce
  • Petit salmon galette lightly steamed salmon, with a sweet chilli jam
  • Beer battered fish and chips
  • Crayfish cucumber tomato coconut and lemon 

POULTRY

  • Chicken burger jalapeno guacamole lime juice in a mini bun
  • Turkey burger with sliced sausage and cranberry yogurt
  • Mini chicken satay with a peanut and coriander
  • Pancake filled with Asian seasoned chicken pineapple spring onion and sweet chilli jam
  • Crispy risotto with duck confit pomegranate glaze, apple and herbs
  • Grilled duck with spicy Russian dressing gruyere and picked cabbage
  • Cajun spiced chicken filet skewers served with mango chutney
  • Crispy chicken with house made hot sauce and blue cheese

MEAT

  • Pulled pork with smokey barbecue sauce and slaw in a brioche bun
  • Lamb kofta lollipops with mint yogurt
  • Skewers of rare beef skirt teriyaki
  • Baby Yorkshire pudding stuffed with sliced fillet of beef and onion gravy
  • Montbeliard sausage on a skewer with Dijon mustard
  • Beef burger in a brioche bun with heinz ketchup
  • Lamb burger with feta and tzatziki in a soft bun
  • Serrano ham wraps with grated parmesan cheese wrapped around asparagus spears
  • Mini croque monsieur with aged gruyere, béchamel and French country ham

 SPECIALITY

  • Filet of beef cooked medium, encased in pastry with a mushroom tarragon farce
  • Roast fillet of beef with caramelised onions on a crispy crouton
  • Petit rosemary lamb chops with garlic butter
  • Filet with lobster tail and béarnaise sauce and crispy ciabatta
  • Sautéed tiger king prawn with a garlic Cajun seasoning

SWEETS

  •  Mini donuts with hundreds and thousands
  • Lemon and lime tart
  • Strawberries dipped in dark and white chocolate
  • Chocolate choux bun filled with pastry cream
  • Pineapple tart with vanilla cream and orange
  • Macaroons variety

FORMAL STARTERS

Please select one dish from any price band

A

Barbecued pulled pork

Barbecued pulled pork green apple quesadilla and spring onion

Warm fig and goats cheese tart

With caramelised red onions toasted pine nut baby rocket and a blood orange dressing

Salade charismatique (n)

Ripe galia melon avocado walnuts ripe cherry tomatoes st agur cheese mixed french leaves tarragon tangy vinaigrette

Various Soups (gf)

Seasonal asparagus salad (gf)

Asparagus salad with roasted vine tomatoes rocket and pecorino cheese

Boudin noir

Lancashire black pudding served with smoked bacon apple sauce on a bed of puy lentils

Kale crunch salad (gf)

Kale, red cabbage, rocket, peppers, apples, spiced cashews & white cheddar, drizzled with a light olive oil

Traditional chicken liver parfait  (gf)

With red onion chutney cornichons and baguette croutons

B

Galette du salmon

Flaked salmon bound with crème fraiche & tarragon, shallow fried, presented on machè salad & drizzled with butter sauce.

Salade parisienne

Smoked chicken breast, crispy bacon, plum tomatoes mushrooms and celery with gruyere cheese garlic French leaves croutons and dressed with our tangy tarragon vinaigrette.

Light puff pastry cases with a shitake mushroom ragout

Flavoured with basil & buttered asparagus spears

Kale chicken caesar salad  (gf)

Breast of chicken strips and kale, with our traditional in house caesar dressing made with a light olive oil crispy gluten free croutons and parmesan cheese flakes

Oriental fishcake

Salmon hake & smoked haddock fishcake with a chilli Jam served with a watercress tomato red onion, & mung bean salad with a soya ginger & sesame seed oil.

Salmon nicoise salad (gf)

Mixed French leaves with watercress and kale ripe tomato, olives capers anchovies French beans new potato soft boiled egg and seared salmon supreme

C

Salmon Meli- Melo

Warm fresh salmon layered on top of rosti sweet potato served with tarragon crème fraiche finished with micro coriander

Saumon Fume (gf)

Scottish smoked salmon served with curls of galia melon mint & avocado horseradish mayonnaise and watercress garnish with purple shiso

Salade La Rochelle (gf)

Baby prawns strips of pepper poached chicken breast spring onion, cherry tomatoes & poached salmon served with French leaves drizzled with harissa Marie Rose sauce

Shrimp scallops

Seared shrimp and scallops seasoned with Louisiana seasoning on a bed of rocket leaves with coconut hollandaise and a mache sprinkle

Beetroot Cured Salmon (gf)

With citrus segments and baby cress lovage puree and harissa yogurt

Bourride Soup (gf)

Traditional French fish soup made with langoustines splash of cream and brandy served with saffron garlic mayonnaise and parmesan cheese

Coconut Shrimp

Far eastern king shrimp lightly coated in coconut and served with lime & chilli duck sauce with edible flowers

EXAMPLE SOUPS (GF)

  • Leek & Potato
  • Vegetable Pistou
  • Lightly Curried Butternut Squash & Watercress
  • Carrot, Lentil and Coriander
  • Butternut squash and chick pea
  • Sweet potato and black bean
  • Tomato and red pepper with coco nut milk

Adjustments can be made with any organic ingredients but will carry a market price increase

FORMAL MAIN COURSE

Please select one main course and a vegetarian dish from any price band

A

Pieces de Boeuf

Very tasty skirt of beef slowly braised with red wine & shallots served with vichy carrots roasted kale and white beans with creamy mash potatoes

Oven Roasted Breast of Chicken

With a smoked bacon & mushroom sauce with a hint of tarragon, served with baked sweet potatoes fresh peas & sugar snap peas red cabbage and rosemary pork jus

Pork Belly

Belly of pork crackling caramelised apple fennel with puy lentils and cider jus

Pork Chop (gf)

Seared pork chop with potato galette, roast apples and poppy seeds & buttermilk vinaigrette

Breast of Lemon & Thyme Chicken (gf)

Served with dauphinoise potato, roasted artichokes and asparagus & a thyme jus

Asparagus Fettuccine (gf)

Fresh pasta mixed with asparagus spears cherry plum tomatoes Pesto & pine nuts finished with fresh pecorino cheese

Roast Tamarind Pork Loin (gf)

Served with vegetable potato puree butternut squash & salsify with a splash of rosemary jus

Breast of Chicken (gf)

Chicken breast filled with a mixed mushroom farci, with a hint of tarragon served with dauphinoise potatoes vichy carrots peas & french beans a splash of chicken & mushroom Jus

Arborio Champignon Cake(V gf)

Shitake mushrooms with arborio risotto rice formed, free range poached egg kale pac choy and mange tout

Thai Penne (V)

Asian Vegetables in a Sesame Seed thai vinaigrette

Chicken Breast Pacific (gf)

Plump char-grilled chicken breast, marinated with coconut, lime, thai spices, served with watercress, tomato & mung-bean salad & a hint of sesame soya and pilaf rice.

Thai Curry Orecchiette (V)

Thai vegetable curry with italian pasta and coriander

Franc’s Fish & Chips

Filet of cod deep fried in a light tempura beer batter served with chips & peas pudding

Pan fried Hake

Hake fillet with capers crushed new potatoes roasted green vegetables lemon

Chicken Kiev

Curried chicken kiev sweet potato spinach coriander green chilli yogurt

Baked Cod Fillet

With a leek & herb crust finished with a tomato & tarragon sauce & a cassoulet of cannellini beans.

Risotto Milano (gf)

Roasted butternut squash with arborio risotto rice with fresh parmesan shavings & a drizzle of pesto oil

Spanish Style Chicken Breast

Chicken breast wrapped with serrano ham filled with fresh sautéed spinach & cream cheese with a red pepper & smoked paprika coulis, served with crushed new potatoes scattered with roasted celeriac baby carrot sauce

Barbeque Pork Chop

With smoked aubergine tomato concentrate baby carrots and rosemary sauce and dauphinoise potato

Haddock Fishcakes

Potato crusted haddock fishcakes, pea puree tartar foam and lemon

B

Roasted Rib-Eye of Beef

Roast ribeye of beef cooked medium, with truffle mash, roasted green vegetables and butternut puree brush

Supreme of Corn Fed Chicken

Stuffed with sun-blushed tomatoes feta cheese served with truffle mash basil lemon sauce and roasted root vegetables

Roast Sirloin of Beef

Served with celeriac puree garnished with parmentiere potatoes, a sherry vinegar sauce, with seasonal roasted asparagus & kale

Roasted Lamb Rump

Served with dauphinoise potatoes, ratatouille & rosemary lamb jus and roasted greens

Steamed Fillet of Plaice (gf)

Served with asparagus & lobster essence & a spoon of pilaf rice

Escalope of Salmon (gf)

Seared escalope of salmon served on a risotto cake with watercress & rocket pomegranate salad

Cornfed Chicken Supreme

With squash & sage puree smoked bacon has brown crispy leg stuffed cabbage parcel

Bourse De Mendiant (V)

Filo pastry filled with shitake & paris mushrooms, four cheese ragout, flavoured with shallots & tarragon, presented on a sweet potato & finished with a drizzle of truffle Oil

Pheasant

Poached and roasted breast of pheasant with caramelised parsnip puree, crispy leg ballantine sherry vinegar jus

Pan Roasted Chicken Supreme

Pan roasted cornfed chicken supreme, crisp marinated thigh, chorizo aioli, pea tomato and iberico pancetta salad

Beef Mushroom & Suet Pudding

with butternut squash

Seabass

Roasted seabass fillets, charred leeks pea puree potato and dill gnocchi with mussel veloute

Butternut Squash and Tarragon Risotto (V)

with spelt barley and bocconcini

C

Roasted Suckling Pig (gf)

Served with bubble & squeak, red cabbage & a baton of roasted vichy carrots and a cider rosemary vinegar sauce.

Fillet of Beef Stephanie

6 oz filet mignon encased in light pastry, filled with a brandy mushroom tarragon farce, served on a potato rosti, with seasonal roasted asparagus, sugar snap, and beetroot brush, & a gamay sauce

Fillet of Scottish Beef

7 oz Filet served on a rosti sweet potato, carrot brush, roasted courgette thyme & a port wine sauce.

Char Grilled Ribeye (28 Day Aged) (gf)

8oz ribeye served with rustic & sweet potato fries, watercress & rocket with handmade chimichurri

Roasted Rack of Lamb

Coated with a light dijon mustard, & breadcrumb herb croute, roasted aubergine, served with salsify gratin, sugar snap peas and cherry tomatoes.

Loin of Welsh Lamb (gf)

Marinated Lamb, Char-grilled and served with White Seasonal Asparagus, vine ripened tomatoes crushed new potatoes served with a rosemary & red wine Jus

Roasted Black Cod (gf)

Served with miso and baby pat choy with crushed new potaotes

Canon of Salmon (gf)

Salmon filet filled with a fresh Scallop, pan roasted, Served with a Beurre Blanc, garnished with Purple New Potatoes, Roast Asparagus & Butternut Brush

Grilled Seabass & Scallops (gf)

Served with Roasted Root Vegetables, & a Lemon Hibiscus Sauce

Medallions of Monkfish (gf)

Served on a Wild Mushroom Risotto Cake, drizzled with Truffle Oil & served with a Citrus and Watercress Salad.

Steamed Fillet of Lemon Sole (gf)

Crushed New Potatoes, served with Sugar Snap, Roasted Kale, sautéed Spinach & a Tomato & Ginger Vinaigrette.

Filet of Beef and Oxtail Croquettes

Water cress puree, roasted mixed mushrooms and bordelaise sauce with sweet potato fries

Dukkah Crusted Rack of Lamb(N)

Harrisa spices, buckwheat herbed, labneh cheese with chickpea pepper confit fritter

N = Contains Nuts Gf = Gluten free V = Vegetarian Adjustments can be made with any organic ingredients but will carry a market price increase

FORMAL SWEET MENU

Menu A

Light Bread & Butter Pudding

Made with Brioche Croissants, and plump sultanas, served with Crème Anglaise

Fraises Et Glace

Seasonal Strawberries served with Vanilla Ice Cream and Butter shortbread

Francs Meringue Glace gf

A Meringue nest filled with Cassis Sorbet & drizzled with Blackcurrant Coulis & scattered with Blueberries and blackcurrants

Chocolate Brownies

Chocolate Brownies with singed marshmallows and Coconut Cream

Cambridge Pudding with Butterscotch and Vanilla Ice Cream

Individual Bramley Crumble Tart

Traditional Apple Crumble made with Bramley Apples & served with Calvados Crème Anglaise.

Chocolate and Raspberry Torte with Pistachio Ice Cream

Summer Fruit Pudding and Crème Fraiche

Espresso Crème Caramel with Pistachio Biscotti

Traditional Tiramisu

Served with a Coffee sauce & garnished with seasonal fruits

Chocolate Hazel Ice Cream Cheese cake

Strawberry and Elderflower Trifle

Summer strawberries, ginger jelly, lemon drizzle cake base

A Selection of English Cheese  (gf )

Served with Celery, Chutney and Water Biscuits or Gluten Free Crackers

Menu B

Francs French Strawberry Tart

With a hint of Kirsch & flavoured pastry cream, in a sugar pastry tart with Vanilla Ice Cream

Francs Classic French Tarts

Apple, Pear, or Apricot tart served with Crème Anglaise or Vanilla Ice Cream

Dubarry Chocolate Mousse  gf

Flaked White Chocolate Shavings & garnished with Strawberries

Summer Fruit Tart

Raspberries and Blackberries, in a sugar pastry tart with Vanilla Ice Cream

Caramelised Lemon & Lime Tart

Served with Blackcurrant sorbet & fresh berries

French Crêpes

Filled with Pastry cream and Bananas served with hot chocolate sauce and
Vanilla Ice Cream

Plum & Apricot Galette

Served with Caramel Ice Cream

Sticky Toffee Tart

With a splash of caramel sauce, served with Banana Ice Cream

Luscious Lemon Cheese Cake

Chocolate and Coco Nut Banoffee Pie with Vanilla Ice Cream

Paris Brest

A large choux pastry bun filled with crème pat, vanilla ice cream, bananas and finished with caramel sauce and toasted almonds

Artisan French Cheese Board

St Agur, Brie, Matured Comte, served with Black Seedless grapes & French Bread

Petit Ladies Desserts

Served in a shot Glass

  • Dark Chocolate and White Chocolate Ganache
  • Mascarpone and Raspberry
  • Passion Fruit Meringue
  • Salted Cream and Caramel

Mini Cheesecake

  • Raspberry
  • Belgium Chocolate
  • Lemon
  • Vanilla

Gourmet Dinner Menu

Starters

Montbelliard Sausage

Traditional French smoked pork sausage, served with “Du Puy” Green lentils and a splash of red wine sauce.

Shrimp & Scallops Louisiana

Seared tiger shrimps and fresh scallops, served with a tomato and Louisiana dressing and French mixed herbs.

Vegetable Terrine (v)

Served with a red pepper coulis

Mains

Welsh Rib-Eye of Beef

Slow roasted Welsh black beef rib-eye accompanied with braised oxtail, garnished with ceps, roasted carrots, croquet potatoes & French green beans.

Rack of Welsh Lamb

A Welsh rack of lamb served pink, presented on a potato rosti with a layered tomato & courgette chartuese and a rosemary jus.

Risotto de Betteraves (v)

Arborio rice Risotto cooked with Beetroot crowned with a soft poached Quail egg & finished with Parmesan Tuille and Pac Choy

Desserts

Chocolate Terrine

Dark Belgium chocolate terrine with a vanilla mousse, crispy biscuit & crème brulee, finished with a Van Gogh pencil & gold leaf, and served with pistachio ice cream.

Rivoli Passion Fruit

Passion fruit mousse on a raspberry base, served with a raspberry ripple ice cream.

– – – – – – – – – – – – – – – – – – – – –

Freshly Brewed English tea & Columbian coffee with petit fours

Italian Buffet Menu

Cold Dishes

Ciabatta & Mediterranean Breads

Extra virgin olive oil & balsamic.

Bowls of delicious Tuscany Green & Black olives
Antipasti Platter

Mortadella and Napoli salami, Italian sausage with fennel, prosciutto and pecorino cheese accompanied with olives, roasted red peppers and sun blushed tomatoes.

Vegetarian Antipasti

Marinated artichokes, dressed red peppers, yellow peppers, vine ripened cherry tomatoes, black & green olives, courgettes and roasted aubergine.

Asparagus, Goats Cheese & Prosciutto Ham Quiche
Pepperoni & Mushroom Tartlets
Goats Cheese & Courgette Quiche (V)
Asparagus, Goats Cheese Oregano Sun Blushed Tomato Quiche
Goats Cheese & Vine Ripened Tomato Bruschetta (V)
Feta, Olives, Sun Blush Tomatoes & Pesto Bruschetta (V)
Marinated Asparagus

Wrapped with prosciutto ham & pecorino cheese.


Salads

Caesar Salad

With cos lettuce, garlic croutons, anchovies, capers & fresh shavings of parmesan.

Rocket & Parmesan Salad (V)

Rocket served with fresh shavings of parmesan & Italian dressing.

Cannelloni Bean & Red Onion Salad with fresh herbs, & Olive Oil (V)
Vine Ripened Tomato Salad (V)

Served with a balsamic vinegar dressing garnished with fresh basil & pecorino shavings.

Tuscany Salad (V, N)

Farfalle bow pasta, plum tomatoes, fresh basil pesto, virgin olive oil, black pepper & garlic.

Orzo Pasta Salad with Kale, Truffle, Dolcelatte Cheese & Tomatoes (V)
Vine Ripened Cherry Tomato and Buffalo Mozzarella

Seasoned with sea salt, virgin olive oil balsamic and fresh basil.

Trofi al Pesto

Trofi pasta with pesto, garlic, pine nuts, extra virgin olive oil, parmesan and fresh basil.


Hot Dishes

Italian Pork Sausage Skillet

Cooked with garlic, virgin olive oil, onion, red & yellow bell peppers, finished with parsley & fresh basil.

Mediterranean Chicken

Chicken pieces with pepperoni, fresh herbs, vine ripened tomatoes, red and green peppers, garlic & onions.

Italian Sausage with Penne Pasta

With fresh herbs, tomatoes, garlic, tomato sauce, Italian pork sausage and parmesan cheese.

Beef Lasagna

Ground Beef made with rosemary, layered pasta, roasted tomatoes, bechamel, ricotta & mozzarella cheese.

Arribbiata Meatballs

Lean minced-beef balls cooked in a tomato sauce with red chilli peppers, garlic, and onions.

Italian Sausage Quesadilla

Hot Italian sausage, roasted red peppers, mozzarella cheese, served with a warm marinara dipping sauce.


Vegetarian Dishes

Mediterranean Vegetable Pasta

Pesto, plum tomatoes, roasted pine nuts, virgin olive oil, black olives & Italian pasta, finished with fresh aged parmesan.

Vegetable Lasagna

Seasonal vegetables roasted and layered with basil and oregano in a white wine, cream and parmesan sauce.

Porcini & Mozzarella Risotto Balls

With a creamy mushroom sauce & roasted mushrooms, garnished with rocket and pecorino shavings.

Accompaniments to these dishes include:
  • Potato Wedges with rosemary & sea salt
  • Mozzarella croquets
  • Penne pasta
  • Orzo pasta
  • Panache of roasted seasonal vegetables
  • Sweet potato fries

Desserts

Caramelised Lemon & Lime Tart

Served with Raspberry Ice cream.

Traditional Tiramisu

Served with a coffee sauce & garnished with fresh berries.

Panna Cotta

Garnished with fresh seasonal fruits.

Crostata

Italian baked tart, with jam or ricotta with vanilla ice cream.

Fragola Pazzo (Crazy Strawberry)

Fresh strawberries, balsamic vinegar, black pepper, sugar with dark chocolate shavings and vanilla ice cream.

Torta Caprese

Chocolate cake with ground almonds, served with pistachio ice cream.

A selection of Italian Cheese

With crackers and seedless black grapes.

Pizza Menu

Pizzas

  • Margarita – Mozzarella cheese and a plum tomato sauce (v)
  • Pepperoni – With mozzarella and plum tomato sauce.
  • Goats Cheese & Caramelised Red Onion – With spinach, and garlic oil.
  • Ham & Mushroom – Prosciutto, black olives, mushrooms, mozzarella and tomato.
  • Vesuvius – Spicy sausage meatballs, broccoli, fennel and fresh chillies.
  • Mozzarella, tomato asparagus, roast peppers and courgettes (v)
  • Albore – Ricotta, pancetta, shitaki mushrooms, cherry tomatoes, pesto and fresh rosemary.
  • Field, shitaki, chestnut and oyster mushrooms – with garlic parmesan thyme and truffle oil.

Extra toppings

  • Red Chillies
  • Capers
  • Artichokes
  • Black & Green Olives
  • Anchovies

– – – – – – – – – – – – – – –

Please choose three types of pizza for your event you may add any of the extra toppings listed above.

Vegan and gluten free options are available.

All pizzas are 10inch and stone baked on a wood fired.

Minimum numbers are 60 persons.

Mexican Menu

Appetisers

  • Brie and apple quesadilla with apricot dipping sauce (V)
  • Guacamole and tomatoes in a tortilla shell (V)
  • Sesame Haloumi Bites (V) with zesty lemon herb guacamole
  • Jalapeno Poppers- chillies, cream cheese, mozzarella fried in breadcrumbs (V)
  • Mexican welsh rarebit with chorizo
  • Avocado crostini with red pepper and goats cheese (V)
  • Chilli cheese cornbread (V)
  • Huevos diablos – Mexican devilled eggs
  • Prawn and chorizo skewers with smoky harissa and a garlic mayonnaise
  • Petit salmon galette lightly steamed salmon, with a mango chilli jam
  • Red Snapper with tomatoes & pineapple
  • Savoury Cocktail Cone filled with prawns smoked paprika sauce & lime juice
  • Mini Beef Phyllo Tacos
  • Pulled Pork taquitos with chipotle ranch dipping sauce
  • Sautéed tiger king prawn with a tamarind garlic & lime chilli seasoning
  • Lobster & bacon corn fritters with jalapeno honey aioli

 

Bowl Food

  • Devilled Chicken Chipotle with rice
  • Chicken and Chorizo Paella
  • Chilli con carne with savoury rice
  • Seafood and meat Paella
  • Meatballs de Mehico ! – Meatballs with pomegranate salsa
  • Grilled Lamb Chops with chilli jam
  • Seared Salmon on roasted Salsa
  • Spicy refried beans with cheese and tortilla chips (V)

 

Mexican Street Food

  • Pulled Chicken & black bean mini tortillas
  • Yucatan- garlic cilantro chicken skewers
  • Bacon Halloumi Bites- the Mexican pigs in blankets
  • Sierra Madre – potato skins- black beans, chillies, avocado (V gf)
  • Tex Mex – Black Bean and jalapeno burger (vegan)
  • San Christobal de las Casa – Mini Quesadillas
  • Beef burger with spicy Mexican slaw
  • Chicken burger jalapeno guacamole lime juice in a mini bun
  • El Paso- Chicken Tacos
  • Cancun- Honey lime grilled Chicken kebabs with habanero salsa
  • Chorizo and Prawn skewers
  • Chile and Lime Steak Tortas
  • Puto Maya- Shrimp Tacos with lime coleslaw
  • Veracruz – Ham & Cheese Empanadas
  • Mexican chicken wings
  • Tamarind & Chilli infused belly of pork
  • Mini chicken chimichangas
  • Steak Burritos
  • Jalapeno Chicken wraps with bacon
  • Vegan red pepper spinach quesadillas (V)

Ensalada

  • Mexican Streetcorn salad
  • Sweet & Spicy pecan nut & goat’s cheese salad
  • Hot Chorizo salad with butternut squash & baby tomatoes
  • Fiery Prawn and Mango Salad
  • Warm corn salad with a touch of Spice
  • Chicken & avocado salad with toasted almonds, sesame seeds and sesame dressing
  • Warm Citrusy chickpea salad
  • Courgette, feta & vine ripened tomato salad

Desserts

  • Maya chocolate brownies with cinnamon buttercream frosting
  • Chilli orange chocolate covered Almonds with Hemp hearts
  • Pineapple Tequila Sorbet in a mini cone
  • Lime Mango Sorbet in a mini cone
  • Margarita Popsicles
  • Mango & Strawberry salad with mint leaves and Tequila
  • Pineapple with chilli and vanilla ice cream

Bowl Food Menu

This is recommended for social and corporate events bowls are served to guests who do not want to sit down for a formal meal. Please note this is not suitable for a delivery. Minimum numbers 30.

MEAT

  • Traditional shepherd’s pie or cottage pie with pickled red cabbage
  • Cumberland sausage mustard mash and red wine sauce
  • Beef skirt braised with shallots and mushrooms rich red wine sauce and horseradish mash
  • Moroccan lamb tagine with pomegranate cous cous
  • Pulled pork with red cabbage and sweet corn salsa
  • Crispy pork belly with quince compote  
  • Caribbean chicken curry with coco nut milk, yellow curry haricot beans pimentos & kale
  • Thai chicken breast watercress rocket sesame seed mung beans pilaf rice
  • Lambs kidney epicure red wine currant jelly with savoury rice
  • Seared salmon watercress rocket potatoes bacon egg grain mustard
  • Salmon fishcake watercress red onion mung bean salad sesame dressing
  • Franc’s fish & chips with mint pea puree  
  • Naturally smoked filet of haddock with mash and a grain mustard butter sauce
  • Lemon cured Sea trout crushed turmeric, new potatoes samphire and a caper sauce
  • Lamb cutlet with a splash of rosemary jus and curried carrot puree
  • Medallions of welsh lamb rosemary & red wine jus & dauphinoise potatoes
  • Lobster mac n cheese fresh lobster with swiss cheese and parmesan bechamel
  • Filet mignon seared filet steak béarnaise sauce and potato wedge
  • Roasted butternut squash arborio risotto rice parmesan crisp pesto oil (V)
  • Asparagus, pea & edamame bean risotto and mint (V)
  • Yellow curry – white beans, butternut squash yellow curry spices and coco nut milk (V gf)
  • Vegetable tagine pomegranate cous cous lime and mint yogurt (V gf)
  • Singapore noodles stir fried with shitake ginger red peppers fried tofu chestnuts (V)

SLIDERS

  • Prime beef burger brioche bun heinz ketchup
  • Lamb burger with feta and tzatziki in a soft bun
  • Pulled pork with smoky barbeque sauce and slaw in a brioche bun

SWEETS

  • Eton proper mess
  • Strawberries with fresh mint, basil & good vanilla ice cream
  • Sticky toffee pudding caramel sauce hot custard
  • Bramley crumble with calvados cream  Dubarry chocolate mousse
  • Franc’s fresh fruit with good vanilla ice cream
  • Rhubarb & raspberry crumble with crème Anglaise

 

The minimum we would recommend you order is five bowls each, you will need a chef to prepare your dishes & staff to hand pass to your guests

BBQ MENU

GOOD: ALL AMERCIAN / BETTER: SIGNATURE BARBECUE BEST: SIGNATURE WORLD CLASS BARBECUE

ALL AMERICAN BBQ MENU

  • Pork & apple sausage
  • Prime beef burgers
  • Mediterranean vegetable skewers marinated in pesto
  • Marinated grilled Cajun chicken fillets
  • Texan style barbecue ribs
  • New England potato salad with celery bacon and chopped egg
  • Fresh baked sweetcorn
  • Lettuce tomato and onion platter
  • Chocolate brownies with marsh mallows
  • Condiments (mustard, ketchup, sourdough burger buns)

Bio degradable paper goods disposable cutlery & table cloths (food tables only)

Bio degradable paper goods disposable cutlery & table cloths (food tables only)


SIGNATURE BARBEQUE MENU

  • Tomato and red onion bruschetta
  • Vegetable mezze platter with guacamole and hummus
  • Grilled marinated salmon or halibut steak
  • Marinated sirloin steak
  • Chicken brochette with Louisiana seasoning
  • Grilled field mushrooms and garlic butter
  • Grilled courgettes with fresh thyme
  • Fresh sweetcorn on the cob
  • Watercress rocket and parmesan with balsamic dressing and crispy croutons
  • Tuscany salad farfalle bow pasta, plum tomatoes, fresh basil pesto, virgin Oil
  • Minted new potatoes
  • Seasonal fruit platter
  • Chocolate Mousse with white chocolate shavings
  • Condiments (mustard, ketchup, sourdough burger buns)

Upgraded bio degradable paper goods, cutlery & table cloths (food tables only)


SIGNATURE WORLD CLASS BARBECUE

  • Bruschetta with goats cheese and pesto
  • Montbeliard sausage
  • King prawns marinated with chilli, garlic and coriander served on skewers
  • Char-grilled lemon & thyme chicken with garlic aioli
  • Marinated boneless leg of lamb with rosemary & garlic with mint yogurt
  • Char grilled Rib eye steak (28 days)
  • Seared char-grilled filet of Seabass or Halibut with Salsa Verdi or Mexican Salsa
  • Char roasted butternut squash marinated in fresh thyme & char grilled with parmesan
  • Char-grilled asparagus with blurre blanc
  • Grilled haloumi with field mushrooms tarragon and vine ripened tomatoes
  • Greek salad-cumber, tomatoes black olives red onions coriander and feta cheese
  • Cous cous with raisin apricot lemon virgin olive oil parsley and mint
  • Potato salad bacon, diced celery, red onions, with a grain mustard mayonnaise
  • French strawberry tart with vanilla ice cream
  • A selection of French & English cheese
  • Condiments

Crockery and cutlery & table cloths (food tables only)


OPTIONS

SIDES AND SALADS

  • Rustic fries
  • Sweet potato fries
  • Minted new potatoes
  • Potato and rosemary wedges
  • Asparagus
  • Corn on the cob
  • Ceasar salad
  • Waldolf Salad
  • Watercress rocket and parmesan
  • Vine ripened tomato and red onion
  • Nicoise salad
  • Mexican mixed bean salad
  • Beetroot and orange salad
  • Rustic bread and unsalted butter
  • Artisan bread rolls & unsalted butter

MEAT

  • Pork chops dusted with cajun seasoning
  • Grilled beef burgers, ketchup, mustard, dill pickle, brioche bun
  • Grilled cumberland sausages
  • Lamb kofta, pitta bread, tahini & lemon sauce
  • Toulouse or Montbeliard sausage with dijon mustard and sauerkraut
  • Barbeque chicken pieces
  • Grilled jerk chicken, soft tortillas & guacamole
  • Lamb & pepper kebab, yogurt & mint dip
  • Choose from our delicious kebabs individually made on skewers – beef, chicken, lamb or pork

FISH

  • Filet of seabass with either salsa or verdi  grilled
  • Madagascan tiger prawn kebabs with parsley and garlic butter
  • Black bream cooked ‘en papillote’s summer herbs, fennel & lemon oil baked
  • Baked Cajun style salmon fillet wrapped in banana leaf
  • Blackened snapper with tomato & chilli salsa
  • Char-grilled salmon served with a beurre blanc sauce
  • Grilled sardines with a fresh tomato & basil sauce
  • Char–grilled halibut steak

PAELLA

  • Seafood and meat
  • Meat
  • Vegetarian

(Cooked in front of guests minimum 60)


PIZZA

  • Margaretta- mozzarella & a plum tomato sauce (v)
  • Pepperoni – with mozzarella and plum tomato sauce
  • Goats cheese & caramelised red onion- spinach, and garlic oil
  • Ham & Mushroom – prosciutto black olives, mushrooms, mozzarella & tomato
  • Vesuvius- spicy sausage meatballs, broccoli, fennel & fresh chillies
  • Mozzarella, tomato asparagus, roast peppers and courgettes (v)
  • Albore – Ricotta pancetta shitaki mushrooms cherry tomatoes pesto and fresh rosemary
  • Field, shitaki, chestnut and oyster mushrooms with garlic parmesan thyme and truffle oil

Extra Toppings

  • Red Chillies
  • Capers
  • Artichokes
  • Black & Green Olives
  • Anchovies

Please choose three types of pizza for your event you may add any of the

extra toppings listed above.

Vegan and gluten pizzas are available pre-ordered with your chosen ingredients.

All pizzas are 10inch and stone baked wood fired.

(Minimum of 60 persons  and will require space for set up of pizza oven)

Vegan Sample Menu

Vegan Canapes


Bitesized Guac Tortillas

Guacamole, red chilli and tomatoes in a tortilla shell.

Mini Crostinis

Salsa / mushroom & thyme / white bean & pesto / hummus & roasted baby tomatoes.

Vegan Starters


Corn Chowder

Vegetables and corn in a cashew cream sauce.

Spring Rolls

Tofu and veg, rice paper rolls with peanut dipping sauce.

Vegan Mains


Thai Penne

Asian vegetables in a sesame seed, Thai vinaigrette.

Mexican Salad

Chickpeas, kidney beans, cannellini beans, harissa, tomatoes, fresh coriander & chilli.

Moroccan Salad

Moroccan couscous with pistachio, roasted peppers, coriander, fresh mint and lemon juice.

Yellow Curry

White beans, butternut squash, yellow curry spices and coconut milk.

Chakalaka

African beans, dairy free coconut yogurt, red pepper, roasted squash and spinach.

Vegan Sweets


Mini Chocolate Cakes

Served with chocolate ganache and fresh raspberries.

Raw Cheesecake

Cashews and coconut milk with and almond base and topped with blueberries.

That personal touch! We only cater for one event at a time.

Call Francs Event Catering on 01565 832822 for quality catering in Altrincham, Greater Manchester and Cheshire.

Mr & Mrs Hans

Pam"Dear Louise,

We would just like to thank you for making our Gold Wedding Anniversary such a memorable occasion. Once you and your daughter arrived we felt completely confident that the day would run smoothly.

The food was delicious, a sentiment echoed by all our guests and your services were quietly efficient. We would certainly employ your business for any future events."

“Your attention to detail from the conception to the night itself and the cleaning up was second to none. All our guests commented not only on how gorgeous the canapés were but also the excellent service from the team and boy were they kept busy! Glasses never seemed to run dry. The extra little touches were much appreciated.”

Mark

“I would like to thank Nick and all your staff at Francs Event Catering for providing the catering at our recent function for 75 people. The menus and food were excellent and many people have commented to me how much they enjoyed the food. Everything ran very smoothly, nothing was too much trouble, the staff were helpful and engaging and you were all so professional, yet friendly too. In addition I can say that dealing with you from the very first meeting when ideas were being discussed to the day itself, was a pleasure. I would definitely use you again and strongly recommend you to anyone else”

Lousie

“The party was a fabulous success, and thank you so much for all that you did to help make this possible. The food, and service were fantastic thank you - we had very, many compliments about the catering and service, in glowing terms.”

Pat

“Many thanks for, yet again, making our summer barbecue a day to remember!
You and your team were excellent - enabling us to really relax and enjoy the event knowing you were on hand to organise everything. Your staff were professional and attended to our guest’s requirements so efficiently. As with previous years, being able to arrange everything through yourselves - glasses, crockery, staff etc. really made planning the event alongside you a please from start to finish. The food was again exceptional - several people are still commenting on how phenomenal the beef was.”
"I just wanted to take the opportunity to express my thanks for the excellent catering services provided. The carefully chosen selection of canapés fitted perfectly with the Parisian theme of the evening and the service was extremely professional.”
"I want to thank you and your team for all your hard work as well as your professionalism and excellence on the day. The food was fabulous and of a very high standard. You had to work to a very tight schedule and had less than a month to organise a menu and hot food for almost 200 people, and this is something that we would like to say a special thank you for.”

Mike

"I just wanted to take the time to thank you, Nick and your team for throwing superb event for us on Saturday night. The food was of an exceptional standard, all the guests commented on the quality. I find it hard to understand how Nick and his team were able to deliver food that good to so many people from our garage. The service was uniformly perfect no one was short of a drink, top up or food all night. All delivered with reassuring professionalism and engaging friendliness. The organisation was seamless and completely trouble free dove tailing with the other service providers. I can’t recommend Francs catering enough."

Elaine and Tony

"Hi Louise, Nick and Kate

We just wanted to give our heartfelt thanks for creating such a smoothly ran operation at our home a few weeks ago. The stress was quelled from the start with your professionalism and assurances that what we wanted could easily be achieved for 30 friends and family. But besides taking on all the organising you did for us we really must mention the canapés and dinner you prepared for all of us. Mouthwatering, perfectly cooked and presented: all from my kitchen! You are truly the epitome of efficiency and made the whole affair so worth doing. You were even discreet throughout the meal and even cleared up everything after too. So worth it! Thanks again"

"Omg! What can I say? Incredible food! Everyone is singing your praises! It's not everyday that I get up staged! Thank you so much for all your hard work and making Jim's 90th so special. Wedding here we come!"

Jess

"I wanted to say how absolutely delighted we were with the catering at the ball! Everyone was very happy with the food and really enjoyed it. Our guests with special dietary requirements also commented on how well they were looked after!

Thank you so very much for such a professional service, we wouldn’t hesitate to book Francs again!"

Alwyn

"We chose Francs to do the catering for our wedding in October 2018...We weren’t disappointed, as they cooked & served one of the best meals we’ve ever had, all from a small kitchen in a village hall. We had a great tasting session at Sale FC Rugby Club where 4 of us were able to sample each menu choice that we’d discussed in a previous meeting, and were helped to decide what we wanted on the night.  

We will definitely be using Francs again in the future, as they combined superb food quality & excellent service within an overall affordable price."

(See the full review on Google!)

Steph

"We would like to thank Francs for providing such a great catering experience for our 20th Anniversary Party at the Marquee Room, Bowdon Rugby Club on 27th April, 2019.  Louise was great to work with throughout the entire process, from designing our menu, to planning the order of events of the evening, and very accommodating of any changes we needed to make in the run-up to the party . The menu was thoughtfully planned, with special consideration for options for our vegetarian and vegan guests – all of whom raved about the food!

We at the Medicines Evaluation Unit would strongly recommend Francs for catering for any event - they played an integral part in making our 20th Anniversary celebration a great success!"

Vicky

"Just wanted to drop you a quick email to thank you for a great night on Saturday at the Bowdon Summer Party.  The feedback from the food has been absolutely first class.  Everyone loved the street food vibe and all the comments have been brilliant.  All your staff are really great as well – super professional and incredibly helpful."

Roger & Ann

'Fortunately Francs Event Catering was recommended to us as the best in the area as they did everything to confirm this leadership. Organisationally they gave us total confidence that whatever we needed they could handle and on the night nothing was too much trouble. The food was 'wonderful' and due to meticulous planning was enjoyed by everybody despite many different dietary requirements. We can do nothing but confirm that without their flair and professionalism our evening would not have been it's undoubted success. Our many thanks to Louise and her team.'

Katrina and Pete

"Louise, Nick and team at Francs have been absolutely amazing in catering our wedding in Derbyshire in June 2019! Right from the start Louise put us at ease in terms of the planning side, helping us navigate the blank canvas venue that we had picked in Derbyshire with numerous phone calls - going above and beyond! We had canapés and a full wedding breakfast for 120 people with quite an array of dietary requirements. Not only was the food utterly delicious throughout and highly complimented, but Nick and team also had to battle pretty extreme weather conditions with a storm hitting just as we sat down to eat! We barely noticed the inclement weather, such was the smoothness of the service! Francs served all the drinks from champagne through to staffing the bar in the evening - all in good humour and they were extremely accommodating of the drinks menu we’d picked with a gin bar! The next day Francs came back and did the lions share of the cleaning up - a massive help! We wouldn’t hesitate to recommend Francs to anyone and would certainly use them in the future!"

Sarah

"We were delighted that we used Francs for our wedding catering. From the initial meeting to the end result we were looked after and nothing was too much trouble. The food options were great and the food on the day was lovely and plentiful. Our wedding reception went off without a hitch thanks to Louise and her diligence. We would highly recommend to anyone requiring catering for a function."

Pam

“Many, many thanks for Saturday; superb, exactly the right food choices and many people afterwards, commented on how good the food was. It all looked so well presented as well, and your organisation was perfectly executed. Your assistant also was very helpful…a credit to you and to your company.”

(Written by our clients to KLB Catering Ltd t/a Francs Event Catering)

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