Specialised Menus For Your Event
Our menus are bespoke as we cater to the individual needs of our clients, and pricing varies depending on location and numbers.
At Nomad Catering, everything is possible. Our process revolves around creating a strong and open relationship with you from the outset. We invite you to our premises for a consultation and then build a menu to fit your requirements.
Desserts 2
Desserts 3
Desserts 5
The Best of Yorkshire from the Fields and Coast
- Dressed Whitby Crab with Bloody Marie Rose Sauce
- Ham Hock Terrine with Piccalilli
- Beetroot and Slingsby Gin Cured Salmon with Horseradish Crème Fraiche
- Wensleydale Cheese Beignets with Tomato and Chilli Jam
- Yorkshire Watercress
- Crusty Sourdough and Salted Butter
Duck and Mango Salad
Confit Duck Bon Bons, Hoisin and Raspberry Vinaigrette and Mizuna Leaves
Smoked Salmon, Crayfish and Prawn Terrine
with Watercress Hollandaise and Granary Bread
Baked Yorkshire Brie on Toasted Sourdough
Rosemary Candied Walnuts, Red Onion Confit and Baby Rocket
Whipped Feta and Roasted Seasonal Tomato Filo Tart
Pomegranate Molasses, Greek Basil and Herb Oil
Spanish Style Baked Cod Loin
served with Gremolata, Spanish Tomato and Mussel Stew, Samphire, Sauteed New Potatoes and Steamed Tenderstem
Pan-fried Fillet of Nidderdale Beef Short Rib Ragu and Ox Cheek Bon Bon
Served with Celeriac Puree, Thyme infused Dauphinoise, Maple Glazed Heritage Rainbow Carrots and Cavalo Nero with Bordelaise Sauce
Lemon, Garlic and Thyme Crusted Rack of Lamb
Pommes Anna, Garlic French Beans, Ratatouille, Pea Puree, Red Wine and Port Lamb Jus
Supreme of Chicken with Smoked Paprika Crumb
Chicken and Chorizo Bon Bon, Sauteed New Potatoes, Lemon and Garlic French Beans and Steamed Tenderstem Broccoli, Chorizo in red wine for sauce
6 Hour Slow Cooked Nidderdale Beef Cheek
Cavalo Nero, Pommes Anna, Maple Glazed Rainbow Carrots, Beetroot Powder, Red Wine Sauce
Slow Cooked Nidderdale Lamb Shoulder
Braised Lamb Neck and Root Vegetable Pie, Baby Pea and Garlic Puree, Pommes Anna and Black Garlic Jus, Purple Sprouting Broccoli with Miso Butter and Maple Glazed Heritage Rainbow Carrots
Curry Roasted Cauliflower Steak
Turmeric & Cauliflower Puree, Red wine braised puy lentils, Chermoula, Pickled Raisins
Slow Cooked Lamb ‘a la caldereta’
- Roasted Tuscan Potatoes with Lemon, Garlic and Rosemary
- Textures of Carrot – Pickled, Roast, Raw with Maple, Fried Onion and Shiso Cress
- BBQ Hispi Cabbage with Lemon and Tahini Yoghurt, Ancho Chilli Dressing
- Fattoush Salad – Mixed Tomatoes, Radishes, Cauliflower and Crispy Pitta with Sumac Dressing
Spanish style roast Chicken served with Salsa Verde and Romesco
- Patatas Bravas
- Chorizo in Red Wine and Honey
- Spanish Style Slaw, With Green Peppers, Cabbage and Pimientos
- Lebanese Tomato Salad – Vine, Plum , Yellow and Red Cherry Tomatoes, Pomegranates, Sumac and Flat Leaf Parsley
- Romaine Lettuce, Picos Blue Cheese and Date Salad with Sherry Vinegar and Honey Dressing
Dessert 1
Inspiration for your starter
The Best of Yorkshire from the Fields and Coast
- Dressed Whitby Crab with Bloody Marie Rose Sauce
- Ham Hock Terrine with Piccalilli
- Beetroot and Slingsby Gin Cured Salmon with Horseradish Crème Fraiche
- Wensleydale Cheese Beignets with Tomato and Chilli Jam
- Yorkshire Watercress
- Crusty Sourdough and Salted Butter
Duck and Mango Salad
Confit Duck Bon Bons, Hoisin and Raspberry Vinaigrette and Mizuna Leaves
Smoked Salmon, Crayfish and Prawn Terrine
with Watercress Hollandaise and Granary Bread
Baked Yorkshire Brie on Toasted Sourdough
Rosemary Candied Walnuts, Red Onion Confit and Baby Rocket
Whipped Feta and Roasted Seasonal Tomato Filo Tart
Pomegranate Molasses, Greek Basil and Herb Oil
Inspiration for your main course
Spanish Style Baked Cod Loin
served with Gremolata, Spanish Tomato and Mussel Stew, Samphire, Sauteed New Potatoes and Steamed Tenderstem
Pan-fried Fillet of Nidderdale Beef Short Rib Ragu and Ox Cheek Bon Bon
Served with Celeriac Puree, Thyme infused Dauphinoise, Maple Glazed Heritage Rainbow Carrots and Cavalo Nero with Bordelaise Sauce
Lemon, Garlic and Thyme Crusted Rack of Lamb
Pommes Anna, Garlic French Beans, Ratatouille, Pea Puree, Red Wine and Port Lamb Jus
Supreme of Chicken with Smoked Paprika Crumb
Chicken and Chorizo Bon Bon, Sauteed New Potatoes, Lemon and Garlic French Beans and Steamed Tenderstem Broccoli, Chorizo in red wine for sauce
6 Hour Slow Cooked Nidderdale Beef Cheek
Cavalo Nero, Pommes Anna, Maple Glazed Rainbow Carrots, Beetroot Powder, Red Wine Sauce
Slow Cooked Nidderdale Lamb Shoulder
Braised Lamb Neck and Root Vegetable Pie, Baby Pea and Garlic Puree, Pommes Anna and Black Garlic Jus, Purple Sprouting Broccoli with Miso Butter and Maple Glazed Heritage Rainbow Carrots
Curry Roasted Cauliflower Steak
Turmeric & Cauliflower Puree, Red wine braised puy lentils, Chermoula, Pickled Raisins
Slow Cooked Lamb ‘a la caldereta’
- Roasted Tuscan Potatoes with Lemon, Garlic and Rosemary
- Textures of Carrot – Pickled, Roast, Raw with Maple, Fried Onion and Shiso Cress
- BBQ Hispi Cabbage with Lemon and Tahini Yoghurt, Ancho Chilli Dressing
- Fattoush Salad – Mixed Tomatoes, Radishes, Cauliflower and Crispy Pitta with Sumac Dressing
Spanish style roast Chicken served with Salsa Verde and Romesco
- Patatas Bravas
- Chorizo in Red Wine and Honey
- Spanish Style Slaw, With Green Peppers, Cabbage and Pimientos
- Lebanese Tomato Salad – Vine, Plum , Yellow and Red Cherry Tomatoes, Pomegranates, Sumac and Flat Leaf Parsley
- Romaine Lettuce, Picos Blue Cheese and Date Salad with Sherry Vinegar and Honey Dressing
Desserts
Desserts 5
Desserts 3
Desserts 2
Dessert 1
