Fine Dining. Canapés CANAPÉS SERVED WARM T H E P A V I L I O N A T U N I V E R S I T Y O F L I M E R I C K
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1 Canapés CANAPÉS SERVED WARM Duck Chilli and Ginger Sausage, Soy Glazed Foie Gras, Mulled Plum Chutney. Morroccan Spiced Lamb Burger, Garlic Naan, Coriander and Chilli Harrisa. Confit De Canard in Crisp Tartlets, Slow Roast Cherry Tomato, Rocket Shoots, Port Wine Jus. Cottage Pie, Beef with Parmesan Mash in a Crisp Pastry Shell. Aromatic Crispy Duck, Spring Onion and Cucumber Noodles, Black Sesame Cornet. Ham Hock Croquette with a Pea Purèe. Roast Rare Beef in a Tiny Yorkshire Pudding with Horseradish and Watercress Sauce. Fillet of Wexford Lamb Marinated in Honey and Lemon, Roasted Pink and served on Rosemary Sticks. Mc Geogh s Black Pudding and Cahills Porter Cheese Filo, Red Onion Jam. Native Oysters, Creamed Cabbage, Glazed with a Guinness Hollandaise. Smoked Salmon and Creamed Leek Tart, Wild Chives. Seared King Scallop, Truffled Savoy, Parma Crisps. Sesame Tempura Dublin Bay Prawns, Teriyaki Dipping Sauce. Stilton and Walnut Quiche, Red Pepper Salad. V Boilie Goats Cheese and Spinach Tart with Red Onion Confit. V Buffalo Mozzarella, Basil & Sundried Tomato Calzone. V Feta Cheese Filo Empanada, Black Olive Tapenade. V Artichoke, Parmesan & Oregano Risotto in a Crisp Cornet, Crispy Leeks. V
2 CANAPÉS SERVED COLD Bluebell Falls Goats Cheese, Slow Roast Tomato & Basil in a Crisp Tomato Cornet. V Tartare of Salmon with Soured Cream, Shallots & Capers on a Toasted Croute. Air Dried Connemara Beef, Cantaloupe Melon and Glazed Fig Brochette, Rosemary Syrup. Smoked Chicken and Roast Pepper Terrine, Mango and Basil Salsa, Cured Connemara Ham. Oysters Au Natural, with a Bloody Mary Vinaigrette. Organic Smoked Salmon, Dill Blini, Horseradish Crème Fraiche and Celery Shoots. Duck Liver Parfait, Beetroot Jelly, Garlic Crostini, Red Beet Shoots. Marinated Salmon Gravadlax, Pickled Cucumber and Wasabi. Peppered Carpaccio of Angus Beef, with Rocket and Mascarpone, on a Croute Drizzled with White Truffle Oil and Fresh Parmesan. Curried Quail Egg Mayonnaise, Crispy Baby Gem and a Light Pastry Cone. V Potted Dingle Bay Crab on a Melba Toast Wafer with Rocket Cress. Crayfish Cocktail with Crispy Cos, Sauce Rouille, in a Filo Cup. Crostini With Chargrilled Vegetables and Basil Pesto. V Parmesan and Black Pepper Shortbread with Creamed Goats Cheese and Red Onion Marmalade. V Cashel Blue on a Parmesan Shortbread with Toasted Walnut and Quince Jelly. V
3 SWEET CANAPÉS Dark Chocolate Mocha Mousse in a Chocolate Cup with White Chocolate Curls. Raspberry Shortbread Tartlette, Vanilla Crème Patisserie. Choux Bun, Crème Chiboust and Chocolate Sauce. Chocolate Gateaux, Raspberry Mascarpone. Carrot Cake, Vanilla Buttercream. Apple and Blackberry Ginger Crumble Tart. Mini Tartlette Au Citron. Strawberries in Chocolate. (Seasonal) Rhubarb and Ginger Crumble. Tiramisu on a Chocolate Wafer Cornet. Strawberry Crème Brulee. Pecan Tartlett, Chocolate Fudge. Passion Fruit and Mango Pavlova.
4 STARTERS Cold Assiette of Salmon Red Onion and Plum Chutney, Slow Roast Vine Tomato, Rocket Salad, Port Wine Sauce. Tian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery Cress. Grilled Marinated Tiger Prawn and Crispy Bacon Salad Baby Gem Lettuce, Roast Cherry Tomatoes, Toasted Macadamia Nuts and Garlic Croutons, Lemon Citrus Vinaigrette. Confit Free Range Chicken Terrine Iberico Ham, Pickled Baby Leek, Caper and Parsley Petit Salad. Smoked Haddock and Gruyère Tart With Poached Hens Egg, Baby Spinach and Wild Chives. Carpachio of 28 Day Aged Angus Beef Pecorino Romano Shavings, Watercress Dressing Served with Crisp Crostini. Ham Hock Terrine Wrapped in Savoy Cabbage with Grilled Scallions and Parsley Salsa Verde. Marinated Atlantic Salmon Gravadlax Cured with Sea Salt, Citrus and Dill, Cucumber Noodle Salad, Wasabi Mustard Cream. Charcuterie Plate Air Dried Connemara Ham, Connemara Dried Lamb, Chorizo, Garlic Sausage and Mc Geogh s Black Pudding Pate, served with Cornichons, Soused Vegetables and Crusty Sourdough.
5 STARTERS Chicken and Wild Mushroom Filo Tart In a Parmesan and Basil Veloute Topped with Crispy Cured Ham. Chilled Assiette of Melon Rose With Champagne Macerated Strawberries and a Balsamic Glaze. Warm Salad of Creole Spiced Chicken Fillet Baby Gem, Aged Parmesan Shavings, Black Pepper Croutons & Semi dried Tomatoes with a Creamy Caesar Dressing. Baked Goats Cheese and Red Onion Filo Tart With Pickled Baby Beetroot and Organic Salad Leaves. Char- Grilled Vegetable Tian With Black Olive Tapenade, Bruschetta and Buffalo Mozzarella, Basil Pesto. Mille Feuille of Grilled Asparagus Slow Roasted Plum Tomatoes & Poached Egg with a Saffron Scented Hollandaise Sauce.
6 SOUPS Roasted Courgette and Fennel, Garlic Ciabatta Wild Mushroom & Dill with White Truffle Oil Roasted Butternut Squash, Sweet Potato and Rosemary, Chive Crème Fraiche Cream of Potato and Sweet Onion, Fried Onion Crisps Slow Roasted Plum Tomato and Red Pepper, Sweet Basil Oil Wild Native Mussel and Clam Chowder, Prawn Dumpling French Onion Soup, Parmesan Rarebit. Cumin Spiced Roasted Vegetable Soup with a Coriander Crème Fraiche Veloute of Roast Celeriac & Sweet Garlic with Crispy Bacon. Green Pea and Ham Hock Soup, Fresh Herbs & Toasted Croutes. Roast Carrot and Wild Tarragon with Parsnip Crisps. Asian Style Prawn and Chilli Glass Noodle Broth, Crispy Shredded Wonton SORBETS Raspberry Classic Lemon Green Apple Mango Grapefruit and Orange Kir Royale, Blackcurrant and Champagne
7 MAIN COURSES Pan Fried Fillet of Irish Beef Whipped Potato and Shallot Puree, Grilled Field Mushroom, Red Onion Jam, Bordelaise Sauce. 28 Day Aged Angus Rib Eye of Beef Roasted Pink, Thyme and Mustard Yorkshire Pudding, Spring Onion Pomme Mousseline, Claret Jus Roti. Seared 10 oz Rib Eye of Angus Beef Pomme Pont Neuf, Red Onion Tempura, Grilled Field Mushroom and Bernaise Sauce. Seared 12 oz Angus Sirloin Au Poivre With a Celeriac Gratin Dauphinoise, Glazed Baby Carrots and Bordeaux Jus. Honey and Mustard Glazed Rack of Wexford Lamb Lemon and Rosemary Polenta, Stir Fried Cabbage with Smoked Bacon, Natural Jus. Slow Braised Rump of Wexford Lamb In Red Wine and Rosemary, Braised Puy Lentils and Grilled Baby Leeks, Preserved Lemon Jus. Roast Roulade of Bronze Turkey Leek, Sage and Pinenut Farce, Wrapped in Smoked Bacon served on a Crisp Potato Rosti with a Natural Jus Roti. Honey Glazed Loin of Smoked Connemara Kassler Whipped Mustard Mash, Curly Kale and a Parsley and Caper Sauce. Roast Ballotine of Silverhill Duck With an Apricot and Herb Stuffing, Crispy Chateau Potatoes, Plum and Red Onion Chutney and a Star Anise Jus.
8 MAIN COURSES Seared Supreme of Free Range Chicken Whipped Pea and Smoked Bacon Mash, Crispy Pudding Grilled Field Mushroom and Thyme Scented Broth. Lemon Roasted Supreme of Cornfed Chicken Crispy Chorizo Risotto Infused with Barolo Wine and Finished with Pecorino Romano and Fresh Basil. Poached Paupiettes of Lemon Sole With a Prawn Mousseline, Sauce Bouillabaisse with Fresh Mussels and Clams. Pan Seared Fillet of Atlantic Salmon Grilled Asparagus Spears, Slow Roast Cherry Vine Tomatoes, Roast Pepper Escabeche and Hollandaise Sauce. Grilled Fillet of Fresh Cod Warm Salad of Ratte Potatoes Flavoured with Baby Capers, Kalamata Olives, Cherry Vine Tomatoes and Fresh Herbs, Roast Pepper, Tomato & Basil Salsa. Pan Roasted Tranche of Halibut With a Ragout of Chorizo, Fennel and Butter Beans, Crispy Green Salad. Pan Seared Fillet of Sea Bass Caramelised Fennel, Fennel Puree, Seared Scallop and a Lemongrass Foam.
9 VEGETARIAN OPTIONS Organic Goats Cheese and Baby Spinach Crepe Pudding Slow Roast Tomato and Basil Ragout, Baby Rocket Salad. Shiitake Mushroom and Baby Spinach Risotto Grilled Field Mushroom and Crispy Fried Red Onion, Parmesan Shavings. Crispy Fried Lemon and Herb Polenta Cake With Aubergine Fritters, Spiced Chilli Salsa and a Saffron Aioli. Grilled Harrisa Zuchinni With Tabbouleh, Greek Feta and Grilled Flatbread.
10 DESSERTS Masterchefs Assiette Plate, Chefs Selection of Minature Desserts. Individual Exotic Fruit Pavlova, Passion Fruit and Mango Mascarpone, Mango Sauce. Rhubarb and Ginger Crème Brulee, Shortbread and Vanilla Ice Cream. Frosted Raspberry Chocolate Tartlette with Crème Patisserie and Raspberry Glaze. Sticky Toffee Pudding with Rum Butterscotch Sauce and Clotted Cream. Raspberry and White Chocolate Cheesecake, Raspberry Mascarpone, Berry Compote. Warm Pear and Almond Tart with Cardamon Anglaise and Chantilly Cream. Apple Tart Tatin with Chocolate Butterscotch and Pistachio Ice Cream. Apple and Blackberry Crumble in a Pastry Case with a Cinnamon Anglaise, Maple and Walnut Ice Cream. Fresh Seasonal Berry Tiramisu, Flavoured with Vanilla Mascarpone, served with White Chocolate and a Raspberry Sorbet. Selection of Irish Farmhouse Cheeses with Crackers, Chutneys and Quince Jelly.
Tian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery Cress.
STARTERS Cold Assiette of Salmon Red Onion and Plum Chutney, Slow Roast Vine Tomato, Rocket Salad, Port Wine Sauce. Tian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery
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Menus 2016... Creating a party is something we thrive on at Milsom Catering, and whatever the occasion, we have plenty of great ideas, so do come and talk to us. We really can turn our hand to all kinds
More informationMain courses continued: Roast quails with a brandy and grape sauce, creamy mashed potato and garlic courgettes( 3.50 supplement charge per guest)
3 Courses Starters Prawn, whisky and Gruyere tartlet on a bed of rocket Grilled mussels with a coriander and almond butter Brandade of smoked salmon and capers with buttermilk dill scones Bundles of roast
More informationHerb & Spice. Cold Fork Buffet Pack
Herb & Spice Cold Fork Buffet Pack Please feel free to mix and match from any of our menus to create a menu of your choice. All food is freshly prepared to order using ingredients of the highest quality.
More informationMenu selector. Starters:
Menu Selector Menu selector Starters: Castle Oak Caesar Salad * Classic Caesar with Seasonal Leaves, Crispy Bacon Lardons, Garlic Croutons & Parmesan Shavings bound in our House Caesar Dressing Leek and
More informationMonday - Sunday from 5.00pm Last meal orders pm
A LA CARTE Monday - Sunday from 5.00pm Last meal orders - 9.00pm STARTERS CRAB AND LANGOUSTINE 8.50 Hand picked fresh crab and langoustine tails bound in saffron mayonnaise, served on warm ciabatta topped
More informationSelection of Canapes (minimum order 20 of each canape)
Selection of Canapes (minimum order 20 of each canape) Each canape price: Meat 3.50, fish 3.50, vegetarian 2.95, sweet 3.25 3 choices 8.95, 6 choices 15.95 Meat Mini Yorkshire pudding selection Chicken
More informationThe Old Vicarage. The Old Vicarage Country House Menus
Country House Menus A lovely selection of nibbles to be enjoyed during your Drinks Reception Canapes Parma Ham, Sweet Melon, Buffalo Mozzarella Smoked Salmon, Cream Cheese & Caper Blini Chicken Satay Mini
More informationBROCHURE THINK AWESOME
PRIVATE CHRISTMAS PARTIES THINK AWESOME CHRISTMAS CELEBRATIONS MARCO PIERRE WHITE FESTIVE DINING BOXING DAY NEW YEARS EVE BROCHURE CHRISTMAS DAY LUNCH PRIVATE PARTIES SET IN THE ROOM OF YOUR CHOICE, HILTON
More informationCanapés. Anchovy, puff pastry, Parmesan twists
Here at Kenton Hall Estate we are delighted to provide bespoke wedding catering in partnership with Chef Peter Harrison. All of our menus are put together using the finest quality and seasonal ingredients
More information@DOR_Guernsey CAMBRIDGE PARK, ST PETER PORT, GUERNSEY, GY1 1UY T: +44 (0)
Christmas Party Menu 35.00 per person Minestrone soup Timbale of parsleyed ham hock sauce gribiche and granary toast Smoked Scottish salmon and crème fraîche terrine Chargrilled halloumi (v) roasted vegetable
More informationThe Earl Of Chesterfield Arms COUNTRY FREEHOUSE 2018
The Earl Of Chesterfield Arms COUNTRY FREEHOUSE 2018 Come Join Us Welcome to The Earl Of Chesterfield Arms and thank you for considering us for your Christmas event. Let us know what is important to you,
More informationLuncheon Event Menu (A)
Luncheon Event Menu (A) Salmon tartare with lemon puree and sour apples Butternut squash veloute with Parmesan croutons Roasted cod fillet with pearl onions, braised red onion and brown shrimp butter Strawberry
More informationThe Cedar Menu Options
The Cedar Menu Options Starter Warm red Onion and Vine Roasted Cherry Tomato Tart with a Tarragon Mustard Dressing Poached Pear with Stilton Mousse, Balsamic dressing, Caramelised Walnuts and shattered
More informationLemon and Thyme Marinated Chicken Breast Drizzled with a Café Au Lait Sauce Served with Roasted Potatoes and Seasonal Vegetables
Menu A Starter:- Cream of Broccoli and Stilton Soup Served with a Warm Baguette and Butter Main Course:- Lemon and Thyme Marinated Chicken Breast Drizzled with a Café Au Lait Sauce Served with Roasted
More informationWedding Menu consists of the following courses. Please find below a sample menu and the various choices available for each course.
Wedding Menus Wedding Menu consists of the following courses. Please find below a sample menu and the various choices available for each course. Sample Menu A Thai Style Chicken Salad with our Own Sweet
More informationTo Begin With. The Fish Club Sandwich
Food Menu To Begin With The Fish Club Sandwich Grilled Mixed Fish, Scallops, Prawns & Smoked Salmon, Crevette Fritter, Marie Rose, Skinny Fries, Garlic Mayonnaise (Monday to Friday Lunch Time) 14.00 The
More informationPlease select four canapés to be served
Canapés Please select four canapés to be served Smoked salmon on crusty rye & sunflower bread with lime crème fraiche & cracked black pepper Apricot wrapped in pancetta & sage Warm Chorizo & Manchego risotto
More information3 COURSE PLATED DINNER
EVENTS MENU 3 COURSE PLATED DINNER SELECT 1 STARTER, 1 MAIN COURSE AND 1 DESSERT MENU A 25.50 PER PERSON STARTERS Chef s soup of the day Duo of melon, raspberry coulis Smoked chicken and goat s cheese,
More informationThe Royal Birkdale Golf Club. The Menu Selector 2016
The Royal Birkdale Golf Club Soups The Menu Selector 2016 Courgette & Potato Soup finished with a Lemon and Herb dressing 5.60 Roasted Root Vegetable finished with Coriander Oil and served with an Onion
More informationSOCIAL CATERING MENU FROM PER PERSON. Choose one starter, main and dessert
EVENTS MENU SOCIAL CATERING MENU FROM 26.95 PER PERSON Choose one starter, main and dessert STARTER Chicken Liver Terrine with Rustic Oatcake & Rocket and Sundried Tomato Salad Cream of Potato & Leek Soup
More informationWEDDINGS. Our guide to your special day
Our guide to your special day Simply yours Leek and potato soup with parmesan croutons Trio of melon and parma ham Chicken and brandy paté with rustic toast and a tomato chutney A warm butternut squash,
More informationEVENT MENUS The following event menus have been crafted by our Head Chef, using only the best British produce and supporting local suppliers.
EVENT MENUS 2018 The following event menus have been crafted by our Head Chef, using only the best British produce and supporting local suppliers. Our menus are suited to groups ranging from 10 200 guests,
More informationCANAPÉ S. the hog & apple food co 2016
the hog & apple food co 2016 CANAPÉ S A canapé is not just a canapé at The Hog and Apple Food Co. Every attention to detail is made with regards packing our miniature meals with a real punch. Tasty bites
More informationCOLD STARTERS. Chopped Raw Fillet of Beef mixed with Capers, Onions, Dill Cucumber, Egg Yolk, Dijon Mustard & Chillies or you can mix it to your taste
COLD STARTERS Steak Tartare 95 Chopped Raw Fillet of Beef mixed with Capers, Onions, Dill Cucumber, Egg Yolk, Dijon Mustard & Chillies or you can mix it to your taste Tuna Tartare 95 Freshly chopped Raw
More informationBra B d ra b d o b ur o ne n e Hou Ho s u e s
Bradbourne House Bradbourne House Wedding Breakfast Selection The Gladstone Collection Please select 1 Starter, 1 Main and 1 Dessert STARTER Roasted plum tomato and sweet red pepper soup finished with
More informationHomemade and Freshly Prepared Daily
Homemade and Freshly Prepared Daily As part of the privately owned Hatton Estate, we pride ourselves on delivering great quality, seasonal dishes, using ingredients sourced from our own estate and local
More informationSomething light. Canapé Selection. Bowl Food. Nibbles each or 13.50pp for a choice of six
Something light Bowl Food 6.95 per bowl Recommended 3 bowls per person Mini fish and chips Mini sausage and mash Thai Green Curry and Rice Crispy Duck Leg with a Sweet Chilli Sauce Mini haggis and tatties
More informationÀ LA CARTE BANQUETING MENU
If you choose to create your own individual package a menu must consist of Starter, Soup, Main Course and Dessert with Tea or Coffee. STARTERS Please note if you wish to give your guests a choice of starter,
More informationSummer Menus. Wedding Breakfast Fillet of John Dory with Cucumber and Noilly Prat
Summer Menus Menu One Chicken Liver, Parsley and Garlic Crostini Lahem B ageen (Lamb, Tomato and Pinenut Pastries with Allspice) Mini Yorkshires with Rare Roast Beef and Horseradish Blinis with Smoked
More informationCanapés $2.50. Mushroom duxelle tartlets with chives and feta - V. Herb blini with a pea & cumin puree and roast pepper salsa - V
Canapés $2.50 Mushroom duxelle tartlets with chives and feta - V Herb blini with a pea & cumin puree and roast pepper salsa - V Potato, pumpkin & spinach rosti with basil crème fraiche GF, V Vegetable
More information