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PRIVATE CATERING MENU
For a minimum of 2 people, and a maximum of 14.
Canapés
Fish Ceviche with Coriander served on individual spoons
Miniature Sliders with Balsamic Pulled Beef, Seed Mustard and Watercress
Honey and Mustard Cocktail Sausages
Bloody Mary Tomatoes served with Celery Salt (V) (contains alcohol)
Smørrebrøds – Rye bread topped with dill cream and smoked salmon
Blini topped with Avocado and Apple Salad finished with Fried Radish (V)
Skewers of Melon, Marinated Anchovies and Pickled Peppers
Parmesan ‘Lollipops’ (V)
Watermelon and Feta Bites with Basil Oil - Summer
Miniature Spinach Roulade with a Creamy Tomato Filling (V)
Endive Boats with Roquefort, Pear and Walnut (V)
Prawn and Chorizo Canapés with a Garlic Dip
Starters
Pea and Mint Soup with Parmesan Tuiles (V) Served Hot or Cold by request
Classic Borscht adorned with Soured Cream (V by request)
French Onion Soup served with Cheese’d Croutons
Smoked Salmon Pate and Melba Toast
Smoked Haddock, Leek and Chive Tartlets
Tians of Chillied Prawns with Avocado Salsa served with Pitta
Chilli Lime Cucumber Noodles on Salted Watermelon with Fresh Mint (V) Summer
Roasted Carrots with Goat Cheese and Pomegranate (V)
Asian style Prawn Salad
Seared Pears and Prosciutto Salad (V with Figs)
Chicken Liver and Thyme Pâté served with Toasted Brioche and Homemade Onion Marmalade
Mains
Roast Fillet of Beef with a Port & Rosemary Jus, with Dauphenois or Boulangère Potatoes & Seasonal Vegetables.
Braised Lamb with Fruit Stuffing served with Rich Mashed Potatoes and Seasonal Vegetables
Fanned Duck Breast with Mango and Chilli Salsa, served with Mixed Rice - Summer
Fanned Duck Breast with a Rich Fruit Sauce, served with Mixed Rice - Winter
Yoghurt Braised Chicken Legs with Garlic and Ginger – served with Naan Bread and Salad
Water Buffalo Faggots in a rich Onion Gravy served with Creamy Mashed Potatoes
Tenderloin of Pork with Baked Apple and Cider Jus, served with Roast Potatoes and Seasonal Vegetables
Salmon Fillet with Citrus and Thyme, served with New Potatoes and Seasonal Vegetables
Za’atar Roasted Butternut Squash with Spiced Yogurt and Pickled Chillies, served with a Carrot, Dill and Coriander Salad (V)
Fennel and Lemon Risotto (V)
Golden Glazed Carrots, Mushroom and Hazelnut Tart (V)
Sharing Platters of Warm Shredded Lamb Salad with Mint and Pomegranates, served with Pitta Breads, Home made Hummus, Home Made Onion Pickle and a Green Leaf Salad - Summer
Pudding
Individual Chocolate Torte served with Red Berries and Double Cream
Individual Tart Tatin served with Double Cream
Individual Classic Pavlova served with Seasonal Fruit
Individual Banoffee Pies
Lemon Parfait with Raspberry Coulis and a Meringue Kiss
Iced Forest Fruits Terrine served with Madelines
Chocolate Roulade with a Seasonal Filling
Raspberry Mille Feuille
Black Forest Cheesecake Bombs
Citrus Cheesecake on a Ginger Biscuit Base
Whisky’d Caramelised Oranges
PLEASE CHOOSE THE SAME THREE CANAPES AND ONE MEAL COURSE FOR THE WHOLE PARTY UNLESS YOU HAVE A VEGETARIAN OR OTHER DIETARY REQUIREMENT.
If you have a favourite dish please let me know as I can very likely provide it for you.
Cost upon application.
3 dinner courses at £55.00 per head
(There is a surcharge of an extra £5 per head for Fillet of Beef)
3 courses of canapés, and two meal courses at £65.00 per head
4 courses at £70 per head
Cheeseboard with biscuits, fruit, and celery at £20.00 per head
If the client provides the cheese, I will present it and provide the biscuits, fruit, and celery at £8.00 per head
I would recommend ordering from The Cheese Shed and have them deliver your selection directly to me.
https://www.thecheeseshed.com/
Coffee and Homemade Chocolates at £6 per head
Tea lights in plain glass bowl holders to add atmosphere: £15 hire
The numbers depend on what looks best on the table but usually between 20 to 40 candles.
For larger numbers and for canapes, I strongly advise that you also have a waiter/waitress for the evening.
I can provide one for £12.50 an hour – they normally work for around 2 to 4 hours depending on your timings.