Jeeves Catering of Cambridgeshire
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Hot Main Courses

Baked Scottish salmon with a reduced cream & chive sauce
Baked salmon fillets with herb butter sauce
Tray baked fillet of salmon with tomatoes, green beans, olives & anchovies
**Jeeves special fish pie – scallops, salmon, prawns and baby leeks, bound in a velouté topped with buttered mashed potatoes
Chicken breast cooked with coconut cream, lemon grass and lime leaves
Chicken provencal – Mediterranean dish of chicken breast cooked with tomatoes, mediterranean vegetables, olives and herbs
Goats cheese and thyme stuffed chicken breast wrapped in bacon with a white wine and cream sauce
Oven baked chicken breast wrapped in Prosciutto with a boursin cheese sauce
Pan roasted chicken breast with smoked bacon, mushrooms and Cognac
Pan roasted chicken breast with white wine, apricots, root ginger and sage cream
Pan seared pheasant with juniper berries and red wine jus ( in season)
Casserole of pheasant with Bramley apples and calvados cream (in season)
**Pot-roasted guinea fowl with Lincolnshire sausages and Bramley apples
**Guinea fowl with a fig & walnut sauce
**Duck breast with a sloe gin sauce
**Slow cooked duck breasts with apricots in a marmalade and ginger sauce
**French style rustic duck casserole with Toulouse sausages
Loin of pork braised in dry cider with a Dijon cream and mustard sauce
Baked loin of local pork with cinnamon glazed apple sauce
Braised pork with shallots, thyme, fennel white wine & cream
Loin of pork with Calvados cream and juniper berries
Chinese marinated pork fillet with sweet potato mash
Medieval spiced pork with red wine, oranges and herbs

**Roasted leg of lamb with roasted mediterranean vegetables and a red wine, orange and anchovy sauce
**Roast rump of English lamb, light herb & dijon crust with glazed shallots
Navarin of lamb traditional French casserole with red wine, fresh vegetables & herbs
Braised lamb with root vegetables, red wine, herbs and tomatoes
**Roasted leg of lamb studded with garlic and rosemary, with a Dijon mustard, redcurrant and sour cream sauce
**Lamb shanks braised in red wine and figs
**Roasted sirloin of beef cooked to your liking served with Yorkshire pudding, roasted potatoes and port jus
Roast topside of beef cooked to your liking, served with Yorkshire pudding, roasted potatoes and red wine gravy
Lincolnshire beef casserole in Barolo wine with juniper berries & herbs
Fillet of beef with wild mushroom wrapped in parma ham served with a red wine jus (£5.00 supplement)
**Roast rib of beef with a claret and anchovy gravy
Fillet of beef on a garlic crouton with chicken liver pate served with mushrooms and red jus (£5.00 supplement)
Beef braised in red wine, smoked bacon, shallots and mushrooms
* Pot-roasted Lincolnshire venison with root vegetables and Shrewsbury sauce (in season)
* Roast venison haunch with beetroot, shallots, juniper berries, port & redcurrant jelly served with fresh horseradish cream (in season)
* Slow braised Lincolnshire venison with smoked bacon, baby shallots, leeks, herbs, red wine and flavoured with dark chocolate (in season)
£15.00 per person
**£3.00 Supplement
All served with a selection of seasonal vegetables and potatoes.
Meat and all fresh produce are locally sourced.
All prices exclude V.A.T.

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