Banquet catering fit for a king and queen

Our dinner banquets are the perfect vehicle when it comes to eating, drink and being merry. See our sample menus below. It should be emphasised that they are just samples and do not reflect the breadth of our creativity. If you have something specific in mind or would like to incorporate other dishes from elsewhere on the site, please contact Poppy Caterers in York directly. Note that canapés, platters, vegetarian dishes and vegan dishes can be added to the banquet.

Sample Starter Ideas

Chefs Homemade Soup of your choice

Wild Mushroom & Tarragon Tart

Rillette of Smoked Mackerel Served With Crostini & Beetroot Olive Oil

Smoked Chicken Caesar Salad

Trio of Melon with Raspberry or Mango Coulis

Portobello Mushroom Tart, Double Cream, Egg & Chives

Tomato and Parmesan Tart Tatin, Rocket Leaves, Balsamic Dressing

Warm Tartlet of Goats Cheese, Roasted Mediterranean Vegetables and Sun Dried Tomatoes

Chicken Liver Terrine with Cream and Brandy

Tomato Basil and Mozzarella Salad

Fresh Asparagus with Citrus Hollandaise

Asparagus wrapped in Parma Ham and Grilled Mozzarella

Thai Fishcakes, Sweet Chilli and Lime Salad

Poppy Salad - Crisp Rocket, Oak Leaf, & Curly Endive, Tossed with Smoked Chicken, Crispy Bacon, Diced Shallots, Grilled Cherry Tomatoes, Garlic Croutons, Drizzled with Balsamic Dressing.

Yorkshire Goats Cheese & Beetroot Salad

Waves of Scottish Smoked Salmon

Quails Scotch Egg with Yorkshire Black Pudding, Crispy Bacon, Vine Leaf Tomatoes, 7 Beetroot Salad

Trio of East Coast Fish

Sample Main Course Dinner Menu Ideas

Poultry Dishes

Supreme of Corn Fed Chicken with Wild Porcini & Shitake Mushroom, Cream & Thyme Sauce

Chicken Breasts stuffed with Mozzarella wrapped in Parma Ham & slowly cooked in a fresh Tomato & Basil Sauce

Breast of Chicken with a Paprika Marinade with Roasted Peppers, served with Sun Dried Tomato Couscous Drizzled with a Lemon Glaze

Coq au Vin 'Supreme' Beaujolais Marinade, Button Mushrooms & Shallots

Breast of Chicken Chasseur slowly cooked and served in a classic Sauce of White wine, Tomatoes, Sliced Mushrooms, Tarragon & Shallots

Mediterranean Chicken – wrapped in Parma Ham stuffed with Mozzarella Cheese cooked in a White Wine & Tomato Sauce

Supreme of Chicken Clicquot, Tender Supremes of Chicken poached and served in a delicate Champagne Sauce

Traditional Roast Chicken filled with an Apricot & Sage Stuffing (half chicken per portion)

Moroccan Chicken with Preserved Lemon, Chickpeas and Olives served with Fragrant Couscous

Rosemary & Lemon Chicken Supremes. Pan fried Chicken Breasts, slowly cooked in a White Wine Cream and Lemon Sauce

Beef Dishes

Roast Sirloin of Yorkshire Beef, Horseradish Sauce & Yorkshire Puddings (chef's hats and aprons can be provided to guests who would like to carve at each table)

Carbonnade of Beef with Caramelised Onions & Lyonnaise potatoes

Braised Yorkshire Steak – Tender Sirloin in a Pimento Sauce, garnished with Sweet Garlic Croutons

Yorkshire Steak & Ale pie topped with Crusty Pastry (marinated in York Ale, brewed in the city of York)

Beef Wellington served with a Red Wine Jus

Lamb Dishes

Stuffed Roast Leg of English Lamb with Fresh Rosemary and Thyme Stuffing (chef's hats and aprons can be provided to guests who would like to carve at each table)

Ragout of Lamb with Cardamom & Winter Vegetables

Lamb Tagine with Apricots, Pine Nuts & Spicy Couscous

Roast Rack of Spring Lamb served with a Rosemary & Mint Jus

Slow Cooked Shank of Lamb served with Roasted Root Vegetables in a Red Wine & Rosemary Sauce