Suppers

The following examples are priced for 10 people, in euros:

1. Garrotxa 38
Goats cheese salad
Chicken de pages or salmon with lemon butter
Crema Catalana

2. Emporda 44
Salad of mushrooms with asparagus
Fabada/Cassoulet or Catalan beef stew
Pears poached in red wine

3. Canigo - 49
King prawns (shrimps) seared with lime & garlic
Slow cooked lamb or Hake en papitotte
Chocolate coulant with vanilla ice cream

4. Combinations:
Special menus and tapas/pica pica suppers on request.
All above includes wine and side dishes (eg potatoes and vegetable)

Coffee:
Quality coffee available at 1.50 per head.

CELEBRATIONS & WEDDINGS - BBQ'S, TAPAS & Specially tailoured food for your events, please email Lee.

FOODS

The foods above are not definitive. Talk to me if you have a special request. I believe in real cooking with the best ingredients, everything is freshly cooked for you and can be adapted to suit your tastes and needs. I don't work from an industrial kitchen - meaning I don't serve industrial food. My food is like the best home cooking.

The main courses are served with vegetables and potatoes or rice; for example Braised Fennel & Dauphinoise potatoes.

Good Local red/white wines are supplied and included in the price. Reserves, Gran Reserves and Cavas are available on request.

Please note, you do not have choice on the night. If you have any specialist dietary requirements please notify me before the arrangement. It's easier & more cost effective for everyone to have the same menu selections. All the menus are subject to seasonal change and availability - ie I buy from the local market.

Final prices will be agreed depending on choices, numbers, special arrangements and location; a minimum charge applies for smaller groups. Average prices per head are from 30 - 60 euros, depending on group size.

If you require a simpler service such as 'cook and drop' meals etc I am happy to provide this. Please email me.

Payments & Cancellation.

After we have agreed a date and price I request a deposit -
which is then deducted from the final price.
This is to secure the date for both parties.
If you cancel up to one month before the start date I will return
75% of the fee.
Two weeks before the start date I will retain 50% of the fee.
Cancellations within one week of the start date & I will retain the deposit.

Cash is preferred for the final payments on the first night of your reservation. If it is not possible to pay cash I then issue two more invoices each for 50% of the remaining fee: the first a week before the reservation, the second, a week following the reservation, these will include a revised 4% handling fee (Google fees).

Final fees for catering include:
-all food & wines; foods are bought daily at the market
-cooking, preparation, serving & clearing of foods & wines
-service of a personal chef & waiter
-transport/travel costs

Starters:
Coca d'escalivada (oven cooked aubergine & pepper on fuille pastry)
Toasted Goat cheese salad
Rocket, Avocado & Pinenut salad
Goats cheese and Fig papiotte
Gazpacho
Lentil & Asparagus
Cool Carrot soup
Courgette soup
Roast Tomato, Garlic & red Pepper soup
Rocket & Roquefort salad
Esqueixada (Shredded salt cod salad)
King prawns with roast Garlic and Cream
Salt & Pepper Calamari
Rocket, Tuna & Pinenuts salad
Prawn & Avocado salad
Spaghetti d'Escala
Octopus with Onion & Tomato
Calamarsets
Magret salad
Morcilla with Bacalla & Pears
Lentil & Chorizo soup
Beef Carpaccio
Melon and Iberian Ham
Catalan salad (cured meats)
Foie Gras
Tapas starter

Main:
Saffron Chicken & Coconut sauce
Beef Estofat (slow cooked stew) with Orange(hint of...) and Olives
Rustic lamb with Garlic & Rosemary
Pork & Apricot Casserole
Beef and Peas
Lentil and Sausage stew
Chicken in Roquefort sauce
Cassoulet de Canard
Magret of Duck with Orange & Ginger
Quail cooked with Figs

Dorada on Garlic Potatoes
Salmon with Lemon beurre blanc
Paella
Hake Papilotte with saffron & courgette
Mar i Muntanya (Prawns & Chicken)
Tuna with Lime & Coriander
Fish suquet (Catalan stew)
Perche Papilotte with vegetables
Bacalla with red peppers, tomato & peas
Vegetarian Moussaka
Chickpea curry
Mushroom & Spinach pancake
Penne with Chilli & Olives
Stir fry vegetables with soy
Mushroom Risotto
Stuffed aubergine

Desert:
Figs with anisette
Pears poached in red wine
Merangue and fruit
Merangue with Fig sauce
Local flan - cakes
Sauteed peaches with brandy & vanilla
ice cream.
Crepes with figs and cream
Date banana yoghurt & cream (greek yoghurt)
Chocolate chestnut loaf
Catalan Creme
Baked Apples with Maple syrup
Tirimasu
Strawberries in Cava
St Jordi cake
Chocolate coulant with vanilla ice cream

BUDGETS & PRICING

If you are keeping an eye on your holiday spend and/or are on a budget please email me with your spend as I can fix a great menu appropriately. The quality of the food is of the utmost importance to me. I care a great deal about the food that my guests receive and paying a bit less shouldn't mean the quality is sacrificed.

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0034 872 21 22 33
0034 686 855 848
0044 117 230 1717

Email

Please pay a £150 deposit to secure my services.

chef @ leepennington.com