Canapés. Pan fried chilli & ginger Tiger prawns

Transcription

1 Menus

2 Canapés Confit Guniea fowl* lollipop with sweet tomato jam M Peking style pancakes with shredded Gressingham duck Zucchini & ginger pikelets with barbecued duck Mini baked potatoes with cheddar cheese & bacon Handmade Norfolk cocktail sausages with; Honey & mustard, honey & thyme or honey & toasted sesame seeds Lamb & cumin kofta with spiced mango purée Pulled pork lollipop with a smokey barbeque sauce Carpaccio of Houghton estate venison* on croustade Quail scotch eggs with tomato relish Locally smoked duck & mango kebabs Spiced chicken in gem leaf Mini beef or venison* sliders with local cheddar and crisp salad on toasted homemade brioche with bacon jam A selection of marinated & seasoned chicken skewers; Tandoori spiced with cucumber and yogurt Tom yum with soy glaze Satay with a chilli peanut sambals Thai green with a coriander mango puree F Pan fried chilli & ginger Tiger prawns Mid Norfolk Smokehouse salmon: -On croustade with crème fraiche, lemon and dill -On rye bread with horseradish cream -On blinis with lemon crème fraiche and salmon roe Pollack kofta with beetroot relish* Tempura prawns with a Vietnamese chilli dip Salmon, horseradish and spring onion fishcakes with tarragon mayonnaise Sweet cured salmon marinated in dill, chilli & soy on sesame toast Lobster* rolls, spiced citrus mayonnaise in homemade brioche* Scallop, smoked bacon & sage kebabs Smoked haddock goujons with lemon tartare and triple cooked chips Smoked mackerel & horseradish tartlets Cromer crab* in coriander pancakes with lime cream Filo baskets with prawn & avocado Yorkshire puddings with rare roast beef & horseradish sauce Slow sweet roasted lamb flatbreads with a smoked paprika aioli * denotes seasonal availability please enquire for further information

3 V Fresh herb & mushroom tartlets S Fresh asparagus* with lime crème fraiche dip A selection of seasonal Mediterranean crostini Tandoori paneer skewers with roasted aubergine in lemon and cumin Whole hot brie served with crudité & toasted breads Mature brie and red onion filo pouches Cheese sablé with Fielding Cottage goat s cheese & tomato Butternut* and smoked cheddar arancini Quails egg tartlets with sundried tomato, fresh basil & mayonnaise Rustic falafel with fresh, minted yoghurt Baby onion tart tatin Mini vegetable samosas with mango purée Mushroom & pecorino tortilla stack Wild mushroom lollipops with truffle mayonnaise A trio of homemade dips with crudité & toasted fennel seed flatbread Mini Meringue with fresh cream & Norfolk berries* Scones with cream & Norfolk berries* The best chocolate brownies Butterscotch brownies Ginger honey cheesecakes Norfolk Strawberries* in white chocolate Or with dark chocolate & black pepper Brandy snap basket with stem ginger & chocolate mousse White & dark chocolate dipped flapjack Homemade truffle selection Mincemeat samosas Lemon meringue tartlets Norfolk rhubarb* & custard tartlets Dark chocolate fruitcake bombs Exploding Norfolk raspberry* truffles * denotes seasonal availability please enquire for further information

4 Seasonal Sample Menus Prices are bespoke and available based upon your specific event requirements

5 Spring 3 courses Buffet/table buffet Cromer crab tian, pickled radishes, seasonal leaves lime crème & Marsh Pig lomo crisps Norfolk asparagus & Fielding Cottage Mardler goat s cheese arancini with griddled & blanched asparagus, purple sprouting broccoli & asparagus cream Accompanied by: New potatoes with shaved pecorino extra virgin olive oil & fresh parsley Norfolk Rhubarb, Rhubarb & ginger soup, Roasted rhubarb frangipane, Pressed rhubarb Griddled wild bass, with lemon & spring onions served on rustic boards with rustic handmade breads & dill butter Slow-cooked, Israeli spiced Norfolk lamb with sesame roasted asparagus & broccoli Accompanied by: Creamed spinach with nutmeg New potatoes & garden peas in a warm Harissa oil, dressed with rocket & chervil Rich, homemade Banoffee pie with banana chips and marbled chocolate shards

6 Early Summer 3 courses Buffet/table buffet A selection of local artisan charcuterie, with homemade antipasto, pickles and rustic homemade breads with butter Beeston Ale battered smoked haddock, straw chips, minted pea puree and lemon tartare Accompanied by a selection of seasonal vegetables Yoghurt panna cotta, Norfolk strawberries in cardamom syrup, fresh mint & toasted pistachio crumble A smorgasbord of fish & seafood: Dressed Cromer crab with lime & chilli Scottish langoustine with avocado cream & paprika Smoked prawns in fragrant butter Mid-Norfolk smokehouse salmon with dill oil Pollack kofta with beetroot relish Accompanied by: Sticky lemongrass noodles Fresh rocket and French beans with sesame Blanched Norfolk samphire in lemon butter Freshly baked bread with butter & oils Roasted apricot frangipane with spiced crème fraiche and spiked apricot jelly

7 Late Summer 3 Courses Buffet/Table Buffet Scottish langoustine, sea-salt crème fraiche, lemon oil & chervil with a Champagne jelly Noisette of Norfolk Spring lamb, New potatoes, salsa Verde and a broad bean purée Accompanied by a selection of seasonal vegetables Earl Grey meringue, sandwiched with local honey cream, ginger-nut crumble and a lemon syrup Locally roasted coffee with raspberry bomb truffles Carpaccio of Houghton Estate venison with ripe figs and Wensum White goat s brie dressed with fresh rocket & olive oil accompanied by home-baked fennel seed rye bread Baskets of tempura battered North Sea monkfish, served with sweet potato fries and a rich garlic aioli Mixed salad of fresh leaves, shredded beetroot, roasted broccoli and cherry tomatoes with a zesty yoghurt dressing A tower of homemade meringues sandwiched with whipped cream and a Norfolk raspberry & lavender curd

8 Autumn 3 Course Mackerel ceviche, Pickled cucumber & daikon radish with a horseradish cream & salted crispy skin Organic chicken & Guniea fowl roulade Confit leg lollipop, crushed saffron potatoes with a port & damson reduction Accompanied by a selection of roasted seasonal vegetables Chocolate ganache torte, Poached pears, hazelnut brittle & a ginger drizzle Locally roasted coffee Dark chocolate dipped mint cake shards BUFFET/STREET FOOD North sea monkfish in Beeston Ale batter straw chips & homemade tartare Houghton venison burger Sautéed shallots, truffled walsingham rarebit, fried kale and beetroot relish in a toasted brioche bun Sushi plate; Raw parsnip sushi with pickled vegetables Shime saba with wasabi & grated ginger, Raw celeriac and Gressingham duck sushi with spiced passion fruit & fried kale Greek corner; Homemade Norfolk turkey souvlaki or saganaki Served with homemade flatbreads, crisp leaves, tzatziki & char grilled vegetables Toffee Apples: Brandy-poached Drove apples enrobed in rich toffee Hot & Cold chocolate; Warm chocolate brownie, hot chocolate sauce & Norfolk Farmhouse chocolate ice cream

9 Winter 3 course Buffet/Table Buffet Assiette of Anglian Oysters, with crispy shallots, chilli oil & baby coriander Sourdough stick & champagne butter Ballotine of Houghton Estate venison, Fondant potato, Jerusalem artichoke purée with a port anise reduction Accompanied by a selection of roasted roots Norfolk Apples, Spiced apple crumble pie, apple cream and local cider jelly Locally roasted coffee Dark ale fruitcake truffles Traditional Moules marinière, with lashings of homemade bread and butter Honey roasted Norfolk ham, Infused with cloves, orange & honey with a rich Cumberland sauce and Dauphinoise potatoes Accompanied by a selection of winter vegetables Cointreau cheesecake, Brandied clemetines & spiced crème fraiche

10 Some Helpful Information We pride ourselves upon the creation of bespoke menus and arrangements for each of our clients. These sample menus are simply a taster of our repertoire, a starting point for your own culinary journey from which we can create a menu to suit your tastes, taking into account the best local and seasonal produce available. Once we have a rough idea of your tastes, a general itinerary or running order and some event detail such as theme and design we will be best placed to produce an accurate and comprehensive quotation for your event. We can guarantee that what we send you will be a true representation of your event, no hidden costs, 100% honest and transparent. To compliment your chosen menus we will arrange for the hire of crockery, cutlery, glassware and equipment via one of our two recommended hire companies dependent upon your event location and specific requirements. We also provide a team of our own hand-picked staff who will assist with service from beginning to end, including service of all drinks. Beyond the meal we can arrange a wine list tailored to your menu, live music, PA Hire, marquee, venues, florists, production companies, event management teams and much more. We can arrange tasting sessions for you to sample your menu choices. A single tasting session is free of charge for those who confirm and book an event that totals 1000+VAT or more excluding staff and hire equipment. Tastings for unconfirmed events are charged at a pre-arranged rate, which is refunded if the event is confirmed. Secondary or further tastings, unless deemed necessary by Julie Abbs Catering will be charged at a pre-arranged rate. Julie Abbs Catering reserves the right to cancel tastings with 7 days notice if it conflicts with paid bookings. We will do our very best to avoid this, and will provide as much notice as possible.

11 Bon appetite