Gattings Funeral Hospitality


Whole salmon glazed with sweet chilli, lemon zest
and ginger and then flash roasted

Citrus and hoisin glazed ham

Thai rare roast beef salad
Eye fillet roasted, sliced finely and topped with
a kaffir lime, chilli and coriander dressing

Anglo and Thai inspired lamb salad

Moroccan chicken, apricot and honey tagine

Mild fragrant Fijian chicken curry served
with steamed jasmine rice

Boeuf Bourguignon in a rich port sauce
with fresh herbs

Eye Fillet roasted medium rare accompanied
with condiments

Red Thai Curry with either Chicken or Beef

Salads and vegetables
Salad of roasted kumara, pumpkin, and beetroot tossed in orange and balsamic dressing

Orzo salad with feta, caramelised red onions
and roast pumpkin

Gourmet baby potato salad
with a creamy ravigote dressing

Raw energy salad of grated beetroot,
carrot and toasted seeds

Quinoa with chickpea, feta, slow-roasted tomatoes,
basil and roasted marinated vegetables

Mixed leaf salad with balsamic dressing

Salad of green beans with toasted almond,
pecorino and cherry tomatoes

Tomato, rocket and Clevedon buffalo mozzarella salad with balsamic and virgin olive oil dressing

Broccoli and blue cheese salad with roasted almonds
and a lemon olive oil dressing

Orecchiette Pasta Salad with Artichokes
and grilled vegetables

Creamy garlic potato gratin (hot)

Baby new potatoes with a mint and butter sauce (hot)

Broccoli and cauliflower gratin with a cheese sauce
and panko crumb topping (hot)

Steamed green vegetable medley (hot)