Christmas Party Catering, London

Penni Black provides a complete dinner party catering service which will ensure your guests are left with wonderful memories and you are free to enjoy the evening.

Our seasonal menus are designed for intimate dinner parties, charitable balls, weddings and corporate dinners and all are delivered with the famous Penni Black service.

Your guests will be wowed by colourful and exciting dishes, full of seasonal flavours and perfect presentation and matched with our fabulous collection of wines.

If you would like to discuss your catering requirements for your forthcoming event or special occasion please call 0800 389 6107 or click here to send us an enquiry.

Click here to download our Dinner Party Menu for 2012

Penni Black, the formal dinner caterers for London

Delightful Desserts from the Penni Black Formal Dinner Catering Menu

Amuse Bouche

Leek, potato and white truffle cappuccino served with a cheese and olive straw
Borscht soup with a poppy seed shortbread biscuit
Jerusalem artichoke soup with a sage wonton

Palate Cleansers

Gin and tonic sorbet
Cucumber granite
Muscat and melon sorbet
Chef's seasonal special

Starters

Pressed guinea fowl and corn fed chicken terrine studded with prunes and pistachio and served with a kiwi dressing
Carpaccio of beef with creamed rocket and parmesan shavings dressed with truffle oil
Forman's London cured smoked salmon with a traditional garnish of chopped shallots, capers, parsley, gherkins and lemon (supplement)
Traditional Atlantic prawn and fresh water crayfish cocktail with a marie-rose dressing
Salmon tartar topped with crème fraiche and salmon roe garnished with salted dill cucumber and micro leaves
Pan Fried King Scallops wrapped in Pancetta with a Champagne and Caviar Sauce
Triple Shellfish Starter – Layered crab, diced Tomato and Avocado Timbale, Lobster Frisee and Mango Salad, Tiny Glass of Prawn Cocktail
Parmesan shortbread topped with slow roasted tomato, goats cheese and rocket
Antipasti plate- Char grilled courgettes & aubergine; roasted peppers; baby artichokes and mini mozzarella balls dressed with basil oil and balsamic syrup
Gruyere Souffle, frisee salad, caramelised apples and walnuts
Cream of Wild Mushroom Soup with Chive Snippets and Truffle
Spring pea and mint soup with a dollop of crème fraiche and finished with pea shoots

Mains

Corn fed chicken breast served with young broad beans, baby soya beans and French bean salad accompanied by a buttery braised potato tower
Roast rump of lamb scented with rosemary, and served with young spring vegetables, mint jelly and lamb stock reduction
Grilled venison fillet and baby venison pie served with dauphinoise potatoes, root vegetables and buttered green beans
Honey and lemon thyme Gressingham duck with sauté curly kale, onion puree and Parisian potatoes accompanied by a rich port sauce
Confit of Duck, dauphinoise potatoes and buttered caraway savoy cabbage
Fillet of beef with jenga chips, slow roasted tomatoes, grilled field mushrooms and béarnaise sauce
Pan fried sea bass with a crab & ginger beignet served with mange tout and spiced star anise ketchup
Organic salmon fillet on a bed of crushed potatoes, roasted beets and a pea puree garnished with pea shoots and baby herbs
Pecorino and parsley crusted lemon sole fillet on celeriac and apple potato cakes with wilted spinach finished with a seafood bisque
Butternut squash risotto fingers served with wild rocket and a timbale of spring onion, cucumber, lime, tomato and coriander
Steamed wild mushroom pudding, fondant potato and tender stem broccoli with a rich mushroom and truffle sauce
Vegetable Mille feuille layers of puff pastry, grilled haloumi, slow roasted peppers and field mushrooms served with grilled asparagus and cherry tomato compote

Desserts

Pineapple Carpaccio - Thinly sliced caramelised pineapple slices topped with freshly muddled mint, caster sugar and black pepper, served with butterscotch ice cream
Apple tart tatin served with vanilla pod ice cream and calvados caramel cream
Coconut & lemon tart with mascarpone and passion fruit
Chocolate trio - White chocolate mousse, dark chocolate brandy torte, gooey chocolate pudding
Rustic Cheese Board - Ragstone goats cheese, Yarg, Smoked Wigmore, Somerset brie served with a selection of fruit including figs, celery & grapes, chutneys, nuts and oat biscuits

Strawberries and cream piled into a crisp bandy snap basket
Baileys Cheesecake with fresh raspberries and cream
Bakewell tart, cherry compote and crème fraiche
Lemon Posset, berry selection and butter shortbread fingers
English summer dessert plate - Summer sherry trifle, lemon posset and berry compote, Eton mess all served in mini martini glasses

for Weddings

YOUR WEDDING CAKE – beautifully presented and garnished by us with fruit coulis and summer berries

Afters

Coffee, tea and handmade liquor chocolate truffles