MORE MAIN COURSE MENU OPTIONS
EpiCatering has the ability to produce menus that are perfect for larger events that require excellent food that is also cost effective.

Pesto and Pine Nut Risotto (V)
Asparagus, carrots and green beans
Chicken Dhansak Curry
The sweet and sour classic with split lentils
Jamaican Curry Goat
Slowly simmered in an aromatic blend of traditional herbs and spices
Cajun Inspired Jambalaya
Our take on the spicy classic with fresh chorizo, chicken and pork loin
Creole Style Chicken and Chorizo Gumbo
EpiCatering’s version of the famous New Orleans’ sumptuous peppery stew
Moroccan Lamb Tagine
The classic slow cooked dish, complimented by a lemon and pomegranate couscous
Austrian Rindsgulasch
Heart-warming authentic beef goulash served with garlic and caraway Parmentier potatoes
Thai Seafood Curry
Salmon, mussels and squid in a fragrant green curry sauce with peppers, pineapple and mange tout
South Indian-Style Vegetable Curry (VG)
Okra, cauliflower, broccoli, red peppers, green beans, baby corn, sugar snap peas and sweet potatoes
Vegetarian Pad Thai (V)
Peppers, mange tout, sugar snap peas, bean sprouts, farm-fresh eggs, courgettes, tamarind, water chestnuts, mushrooms, chilies, carrots and spring onions finished with sesame seeds, garlic, lime, ginger, coriander and Thai basil
'Karimata Kari' (VG)
Asian vegetable curry with tofu, chickpeas, aubergine, baby corn, broccoli, lemongrass, ginger, kaffir lime leaves and coconut, accompanied by bok choy, green beans, baby corn and mange tout
Tuscan Chicken Stew
Fresh chicken breast and thighs, cannellini and kidney beans, spinach, Parmesan cheese, onions, garlic, rosemary, tomatoes and peppers
Caribbean Pepper Pot Stew
Our Jamaican jerk chicken with slow braised pulled pork, sweet potatoes, peppers and butternut squash served over red beans and rice
Roast Pork Loin Stir Fry
Red cabbage, carrots, peppers, mushrooms, bean sprouts, bamboo shoots, egg noodles, finished with a hoisin-black bean garlic sauce
Malaysian Chicken Curry
Infused with lemongrass, ginger, kaffir lime leaves and coconut, accompanied by bok choy, green beans, baby corn and mange tout
Spicy Root, Lentil and Tomato Tagine (VG)
Sautéed sweet potatoes, parsnips, butternut squash, butter beans, fresh spinach leaves, puy lentils and slowly roasted tomatoes
Classic Chilli Con Carne
Served over a bed of rice with aged cheddar, sour cream and spring onions
Lamb's Liver and Onions
Rich red wine gravy, Cumberland bangers
info@epicatering.co.uk
Office: 01825 508 419
Mobile: 07889 802 592