MOTHERS DAY AFTERNOON TEA MENU COMING SOON!!!!!!!

thyme tO dine
by zest catering

thyme tO dine by zest cateringthyme tO dine by zest cateringthyme tO dine by zest catering
  • Home
  • ABOUT US
  • HOW IT WORKS
  • PIES
  • MAINS
  • DESSERTS
  • OCCASIONS
  • Contact Us
    • Home
    • ABOUT US
    • HOW IT WORKS
    • PIES
    • MAINS
    • DESSERTS
    • OCCASIONS
    • Contact Us

thyme tO dine
by zest catering

thyme tO dine by zest cateringthyme tO dine by zest cateringthyme tO dine by zest catering
  • Home
  • ABOUT US
  • HOW IT WORKS
  • PIES
  • MAINS
  • DESSERTS
  • OCCASIONS
  • Contact Us

SPECIAL OCCASIONS

SOMETHING A BIT DIFFERENT

Introducing our new “Dine at Home” Menu. With restaurants and pubs still closed many of us have been stuck for ideas on what to do for special occasions such as birthdays and anniversaries so we bring to you our new menus where you can have restaurant quality food prepared for you and delivered to your door. All Food is Freshly Prepared in Our Commercial 5* Rated Kitchen. Everything Comes Chilled and Requires No Preparation and Very Little Cooking.

GIN AND TONIC CURED SALMON

5.50

With Soda Bread Crumb, Tonic Gel, Dill Mayonnaise and Pickled Cucumber

CHICKEN LIVER AND THYME PARFAIT

5.50

With Toasted Ciabatta and Caramelised Onion Marmalade

STILTON AND WALNUT SOUFFLE

5.50

Twice Baked Souffle with Blue Cheese Sauce and Wilted Spinach

CHINESE DUCK

5.50

Slow Cooked Crispy Duck with Hoi Sin Sauce,

Cucumber, Spring Onion and Chinese Pancakes

GARLIC MUSHROOMS

5.50

In a Garlic, White Wine and Cream Sauce with Artisan Bread

PRESSED CHICKEN, TARRAGON AND PANCETTA TERRINE

5.50

With Apricot, Apple and Mint Relish, Sourdough Crisps and Wild Rocket

RISOTTO

5.50

Asparagus, Spinach, Broad Bean and Garlic Risotto with Parmesan Cheese

DUO OF SALMON

5.50

Beetroot Cured Salmon and Smoked Salmon Parfait with Pickled Cucumber, Dill Oil and Thyme Crostinis


FILLET OF BEEF WELLINGTON

17.00

with Fondant Potato, Parsnip Puree & Red Wine and Balsamic Jus 

SUPREME OF CHICKEN

11.00

Supreme of Chicken wrapped in Pancetta and stuffed with Spinach, Feta and Red Pepper with Fondant Potato and a Chorizo and Herb Butter 

BRAISED LAMB SHANK

14.00

with Pea and Mint Creamed Potato and Rosemary and Redcurrant Gravy 

SLOW COOKED CRACKLED BELLY OF PORK

11.00

With Dauphinoise Potatoes and Cider and Mustard Sauce 

MONKFISH TAIL

15.00

Fillet of Monkfish wrapped in Pancetta with Dauphinoise, Cauliflower Puree

and Smoked Garlic and White Wine Sauce 

SLOW COOKED BLADE OF BEEF

12.00

with Root Vegetables, Pancetta, Wild Mushrooms, Baby Onions, Fondant Potato and topped with Parma Ham wrapped Asparagus 

CHICKEN EN CROUTE

12.00

Supreme of Chicken stuffed with Spinach, Ricotta and Red Pepper with Dauphinoise Potatoes &Wild Mushroom Sauce 

WILD MUSHROOM AND BUTTERBEAN STROGANOFF

9.00

with Saffron Rice Sweet Potato, Butternut and Spinach Curry with Rice 

BUTTERNUT SQUASH AND LENTIL WELLINGTON

10.00

with a Moroccan Spiced Sauce and Sweet Potato Fondant 


LEMON POSSET

5.50

Homemade Lemon Posset with Fresh Raspberries,

Shortbread and White Chocolate

CHOCOLATE FONDANT PUDDING

5.50

with Peanut Brittle, White Chocolate Ice Cream and Salted Caramel Sauce

STICKY TOFFEE PUDDING

5.50

With Toffee Sauce and Vanilla Ice Cream

CHOCOLATE AND HONEYCOMB BROWNIE

5.50

With Pistachio Ice Cream

CHOCOLATE AND COINTREAU CHEESECAKE

5.50

With Vanilla Ice Cream

CREME BRULEE

5.50

White chocolate and lavender crème brulee,

tuile biscuit and berry compote

LEMON MERINGUE ROULADE

5.50

With Raspberry Sorbet and Fresh Berries

MOJITO PANNA COTTA

5.50

With Lemon Sorbet and Pomegranate

TIRAMISU

5.50

Traditional Italian Dessert with Layers of Mascarpone Cream, Coffee & Kahlua 

Soaked Savoiardi Sponge and Cocoa Powder

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