Catering PR - Ideas & Suggestions

CANAPES

Traditional, Croustades, Bouchees, Pinwheels, Olives, Salted Almonds, Chicago, Ramekins, Angels, Breaded Prawns, Hot & Spicy Dips, Goujons of Chicken, Plaice, Liver & Bacon, Spicy Sausages, Golden Filo Parcels, Tamarind Eggs, Thai Sweetcorn Patties, Cucumber Cups, Fiery Salsa with Tortilla Chips. Crudite with Dips

STARTERS

Asparagus & Rocket Salad with Pesto Dressing
Cheddar and Hickory Salad
Salmon Marine Aux Agumes (marinated in citrus fruit juice) served with a Fresh Herb
Fan of Cantaloupe Melon with Summer Asparagus wrapped in Smoked Salmon with a Lime Jus
Prawn and Avocado Mousse with warm Pitta Bread
Smoked Duck on a bed of Bean Shoots, Orange Segments and Pine Kernels drizzled with Orange Vinaigrette

MAIN COURSES

Roasted Monk Fish with Parma Ham with a Lemon Myrtle Risotto
Salmon Teriyaki on a bed on Asparagus with Crispy Ginger
Fillets of Red Mullet & Turbot with Warm Salsa of Tomato and Basil
Breast of Duck marinated in Honey and Lime, pan fried and served with a Madeira Jus
Supreme of Chicken poached in Vermouth and served with Cream of Pernod sauce
Roast Best End of Lamb served with a Tarragon Sauce
Fillet of Beef stuffed with Stilton, wrapped in Bacon and served with Port Reduction

DESSERTS

Baileys Irish Cream Cheesecake
Meringue nest filled with Chantilly Cream and Fresh Fruit
Rich Chocolate Ganche Tort with Double Cream
Brandy Snap Basket dipped in Chocolate and filled with Compote of Kirsch Cherries
Strawberry Choux Buns on a bed of Strawberry Coulis
Trio of Chocolate Bavois with Creme de Menthe
Home-made Apple and Lime crumble with Cornish clotted cream