Main Courses

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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