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Canapes autumn and winter 2008
- Tournedos of beef fillet served with Roquefort sauce
- Roasted baby potatoes filled with corn fed chicken, sage stuffing and old fashioned bread sauce
- Baby duck, orange zest and Grand Marnier open pies in short crust pastry
- Asparagus and morel tartlet v
- A shot of watercress and broad bean soup with crispy pancetta
- Mini smoked salmon croque madame
- Pan-fried queen scallop skewed and served with lime hollandaise
- Smoked duck risotto with clementine and deep-fried aubergine
- Mini Yorkshire pudding with poached haddock in a spicy grain mustard cream
- Mini bubble and squeak with crispy pancetta
- Grilled baby aubergine with a light and dark miso dressing v
- Skewered teriyake salmon
- Quail egg and chive oeuf cocotte v
| Canapes
Mini Yorkshire puddings filled with rare roasted fillet of beef with a creamy horseradish and wholegrain mustard sauce *Mini roast potatoes with garlic and onion on a rosemary skewer * vChive blinis with smoked salmon, lemon crème fraiche and dillOrganic sausages with either honey and wholegrain mustard or honey and rosemary *Seared fillet of beef marinated in masala, tarragon and garlic, served with mange tout on a skewer *Filo parcels filled with molten brie and cranberry * v'Angels on horseback' Apricots wrapped in crispy prosciutto *Quails egg, smoked salmon and hollandaise sauce on a mini whole-wheat toast *Smoked haddock and fennel in a puff pastry parcel *Mini baked potatoes with crème fraiche and caviar * | Buffet Menus
- Traditional Fish Pie with Grain Mustard And Spring Onion Mash Potatoes
- Thai Green Curry with Poppy Seed and Coconut Basmati Rice
- Crispy Duck Leg Confit, Orange and Balsamic Jus, Roasted Parsnips
- Lime and Ginger Pork Tenderloin, Bramley Apple Sauce and Fresh Tagliatelle
- Slowly Cooked Lamb Shank, Red Wine and Thyme Jus, Creamy and Crusty Celeriac Mash
- Classic Steak and Kidney Pie, Roasted Rosemary New Potatoes
- Chicken Mushroom and Tarragon Pie, Crunchy Salad
- Cottage Pie with a Spicy Parsnips and Potatoe Mash
- Corn fed chicken breast, stuffed with sun dried tomatoes and basil, wrapped in Parma ham, with crushed new potatoes
- Pan Asian fish curry with tiger prawns, salmon and cod, rice noodles, chopped coriander and fresh peas
- Moroccan lamb tagine with lemon, herb and almond couscous
- Platter of smoked salmon, smoked trout, smoked mackerel and smoked halibut with a warm chive and extra virgin olive oil potato salad
- Beef bourguignon with whole grain mustard mash
- Roasted butternut squash, rocket and parmesan risotto
| Meetings & Photo Shoots
- Mini croissants (two per head) served with raspberry or strawberry compote and Normandy butter
- Mixed berry fruit salad with mint.
- Homemade musli with plain yoghurt, milk, honey, dried fruit.
- Bagels with smoked salmon and cream cheese.
- A platter of cured meats and cheese with prosciutto, serano ham, salami, manchego, brie, aged cheddar, gorgonzola, quince jelly and grapes.
- A basket of artisan breads with Normandy butter, jams, extra virgin olive oil and Maldon salt.
- Croissants filled with brie and apricot chutney or Wiltshire ham and cherry tomatoes
- Freshly squeezed orange juice
- Freshly pressed apple juice
- Still or sparkling water
| Three Course Menu
- Venison carpaccio with rocket and parmesan
- Potted Shrimp with toasted walnut bread and a mixed leaf salad
- Pan fried scallops with pancetta and a pea and mint puree
- Asian crab salad with mango, ginger, red chillies and coconut and lime dressing
- Wild mushroom veloute with a parmesan crisp and truffle oil
- Smoked Salmon Tartar with a caper grebiche and char grilled ciabatta
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