Our Menus
Classic French - £35 per person
Starters:
Soupe à l’Oignon Gratinée
Traditional French onion soup with deeply caramelised onions, enriched with white wine and beef stock, served bubbling hot beneath a melted Gruyère crouton.
Provençal Goat’s Cheese Millefeuille (V)
Crisp puff pastry layered with whipped goat’s cheese, Niçoise olive tapenade, confit cherry tomatoes, and a drizzle of basil oil.
Mains:
Magret de Canard à la Crème de Cassis
Pan-seared duck breast cooked to a tender medium-rare, served with a glossy blackcurrant liqueur reduction, buttery pomme purée, and seasonal French beans.
Boeuf Bourguignon
Burgundy-style braised beef, slow-cooked in red wine with pearl onions, mushrooms, smoked bacon, and herbs, served with a creamy celeriac mash and crusty baguette on the side.
Zucchini Flower Tempura with Ratatouille (V)
Lightly battered courgette flowers filled with lemony ricotta, resting on a bed of Provençal ratatouille and finished with a swirl of herb oil.
Desserts:
Tarte Tatin with Crème Fraîche
Classic upside-down caramelised apple tart with flaky pastry, served warm with a generous spoon of tangy crème fraîche.
A curated selection of artisanal French cheeses
served with fig chutney, walnuts, and slices of warm baguette.
Crème Caramel
Silky baked vanilla custard with a delicate layer of golden caramel, unmoulded and served chilled for a clean, elegant finish.
Classis Italian - £35 per person
Starters:
Burrata with Roasted tomatoes & Aged Balsamic (V)
Creamy burrata served with thyme-roasted cherry tomatoes, arugula, toasted hazelnuts, and 12-year-aged balsamic vinegar.
Octopus Carpaccio with Lemon Oil & Chilli
Thin slices of tender octopus dressed with lemon-infused olive oil, fresh chilli, and shaved fennel.
Porcini Arancini with garlic Aioli
Crispy risotto balls filled with porcini mushroom and Parmesan, served with white truffle aioli and pecorino dust.
Mains:
Spaghetti Aglio e Olio (V)
Classic Neapolitan simplicity: spaghetti tossed with gently sautéed garlic in extra virgin olive oil, finished with a pinch of red chilli flakes, chopped parsley, and a sprinkle of sea salt.
Penne all’Arrabbiata (V)
Al dente penne pasta in a spicy tomato sauce made with garlic, crushed chillies, and ripe plum tomatoes. Garnished with fresh basil and a grating of Pecorino Romano.
Pizza Margherita Classica (V)
A Neapolitan-style pizza with a blistered sourdough crust, topped with San Marzano tomato sauce, creamy fior di latte mozzarella, fresh basil leaves, and a drizzle of cold-pressed extra virgin olive oil.
Pizza Prosciutto e Funghi
Thin-crust pizza with a rich tomato base, mozzarella, thinly sliced Parma ham, and sautéed chestnut mushrooms. Finished with a scattering of oregano and a touch of extra virgin olive oil
Desserts:
Tiramisu al Mascarpone Classico
Madagascan vanilla gelato “drowned” in a shot of hot espresso, served with house-made almond biscotti.
Traditional layered espresso-soaked savoiardi biscuits with whipped mascarpone, cocoa dust, and a touch of coffee liqueur.
Affogato with Almond Biscotti
Madagascan vanilla gelato “drowned” in a shot of hot espresso, served with house-made almond biscotti.
Ricotta Cheesecake with Amarena Cherries (V)
Baked ricotta cheesecake topped with syrupy Amarena cherries and a crushed pistachio base.
Cheltenham
Hours
Monday — Friday
9am — 5pm
Saturday — Sunday
9am — 4pm
Contact
handleybcatering@outlook.com
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