LET S KEEP IT SIMPLE
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- Dorthy Gardner
- 5 years ago
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2 LET S KEEP IT SIMPLE The Red Olive was founded in 2001 by Charlie Thellusson. Charlies dream was to create restaurant quality food twinned with exceptional service. 15 years down the line and nothing has changed, in fact Charlies dreams have only gotten bigger. The company has changed but the underlying idea is still present - "exceed in excellence" every time. Charlie Thellusson Managing Director & Event Manager Darren Coslette- Blaize Exec Head Chef Catherine Daglish Senior Event Manager Hannah Leech Event Planner & Sales Manager Jane Booley Account Manager Tim Swindale Kitchen Assistant
3 GRESSINGHAM DUCK SALAD HALLOUMI TOWER With roasted tomato and pesto dressing PEA AND MINT SOUP With focaccia PECORINO AND GORGONZOLA CHEESE SOUFFLE with a Parmesan crisp
4 CANAPE IDEAS Menu One Menu Two Menu Three Menu Four Smoked salmon tartare cornets Asparagus wrapped in bacon Welsh rarebit tarts (V) Zucchini and pecorino frittatas with soured cream and chopped chives (V) Prawn and avocado blinis Ballfields rare roast beef Yorkshire puddings Vietnamese fish cakes with dipping sauce Smoked salmon & quails eggs on brown bread with cracked black pepper Mini poppadum s topped with a tandoori dhal, fresh coriander and mint raita (V,GF) Cucumber cups with Thai beef Tempura prawns with sweet chilli sauce Chicken tikka on mini poppadum s with mango chutney Seared tuna carpaccio with sesame seeds, wasabi and pickled ginger Whipped goats cheese and beetroot mousse served in a mini cornet (V) Pork crackling with apple sauce Lamb and mint burgers Asparagus spears with Parmesan crust and herb mayonnaise (V) Chipolatas in honey and wholegrain mustard Egg Florentine tartlet topped with hollandaise sauce (V)
5 WEDDING BREAKFAST IDEAS Menu One & Menu Two & Menu Three Sharing Starter, and Lemon and thyme chicken Griddled summer vegetables with fresh basil Roasted new potatoes with fresh rosemary and sea salt Eton Mess with strawberries, raspberries, whipped cream and crushed meringue Fillet of beef with a red wine Jus Baby vegetables Roasted fondant potatoes Assiette of s Salted caramel and dark chocolate box, Red fruit & vanilla crème brulee Lemon curd meringue pie Sharing starter boards Served to the table for the guests to help themselves All homemade scotch eggs, chicken liver pate, ham hock, baked camembert and warm sausage rolls served with our classical brown sauce (vegetarian option available) Rump of British lamb with basil & mint salsa Verde Confit courgettes, peppers and tomatoes, Sautéed potatoes Strawberry terrine with shortbread biscuit base
6 SIRLOIN STEAK With chips and salad HOT CHOCOLATE FONDANT With grain vanilla ice cream CLASSICAL CHOCOLATE MARQUISE With coffee sauce ASHBOURNE RARE BEEF With broad beans, roasted carrots and fondant potato
7 WEDDING BREAKFAST IDEAS Menu Four Starter, main course and dessert Starter Minted pea soup with pickled shallots, quails eggs and toasted focaccia Trio of pork Chill glazed belly, pork & leak sausage wrapped in pancetta, fillet Served with potato puree, summer greens, butternut squash, cider jus Chocolate marquise with Grand Marnier marinated oranges Menu Five Starter, sharing main course and dessert Starter Smoked salmon tarte with a young watercress salad, lemon and dill crème fraiche Sharing main course boards Served to the table for the guests to help themselves Rotisserie legs of lamb with garlic and rosemary Spit roasted chickens Barbeque pulled pork Garden salad with tomatoes, sweet potato, feta, and toasted pumpkin seeds New potatoes in butter and chives English burnt cream with vanilla and brown sugar Served with raspberry sorbet Menu Six starter, main course and dessert Starter Trio of melon on an elderflower jelly and passion fruit sorbet Duo of lamb Chargrilled cutlet and miniature shepherd s pie with crushed celeriac, baked whole carrot and a minted jus Vanilla panna cotta with candied baby oranges and almond tuille
8 WEDDING BREAKFAST IDEAS Menu Seven Starter, main course and dessert Starter Roasted vine tomatoes, mozzarella, Serrano ham, warm focaccia and basil dressing Slow cooked pave of beef with a bourguignion sauce Green beans, whole roasted carrot Dauphinoise potatoes Sticky toffee pudding with honeycombed ice cream and caramel sauce Menu Eight Vegetarian starter, vegetarian main course and vegetarian dessert Starter A salad of toasted goats cheese, baby beetroot, caramelised walnuts with mixed leaves Trio Mini wellington of butternut squash, feta and spinach Chargrilled salt baked celeriac Stuffed courgette with ratatouille Fig and pistachio Bakewell tart with clotted cream
9 DUO OF DUCK mash potato topped pie with a caramelised parsnip
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LET S KEEP IT SIMPLE
LET S KEEP IT SIMPLE The Red Olive was founded in 2001 by Charlie Thellusson. Charlie s dream was to create restaurant quality food twinned with exceptional service. 15 years down the line and nothing
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More informationWeddings at The Peninsula Hotel
Weddings at The Peninsula Hotel Congratulations on your engagement and thank you for your interest in the Peninsula hotel. We understand that planning your dream day can be stressful. Therefore we took
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 informationTopline Catering Weddings
Topline Catering Weddings We have been providing a full range of catering services for wedding clients for 30 years and offer a flexible and friendly service based on your ideas and plans. We provide experienced
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 informationSELWYN COLLEGE Sample Menus
SELWYN COLLEGE Sample Menus Canapés Please choose 4 items from the selection below: Smoked Salmon Blinis (Locally Smoked Salmon Served on a Russian Pancake) Tomato & Lincolnshire Poacher Brushetta Chicken
More informationAbout Perfect Day Caterers
Wedding Brochure 01279 647005 beverley@perfectdaycaterers.co.uk www.perfectdaycaterers.co.uk Unit 16 Golds Nurseries Business Park, Jenkins Drive, Elsenham, Bishop s Stortford, CM22 6JX About Perfect Day
More informationPre-Dinner Canapés. Starter
Woodcote Park Lunch and Dinner Menu 2017 Pre-Dinner Canapés 12.00 Choose five dishes from the selection below: Cold Woodcote cure smoked salmon, horseradish on blini Tiger prawn and chorizo Quail egg and
More information2018 Menu. We will be in touch separately to arrange a meeting with you initially to discuss your menu options for your wedding day.
2018 Menu Welcome to our NEW Menus for 2018, which Alex and the Chef Team have spent a considerable amount of time putting together for your special day. All catering is in-house. NO external caterers
More information2019 Menu. We will be in touch separately to arrange a meeting with you initially to discuss your menu options for your wedding day.
2019 Menu Welcome to our NEW Menus for 2019, which Alex and the Chef Team have spent a considerable amount of time putting together for your special day. All catering is in-house. NO external caterers
More informationWedding Menu Options 2017
Wedding Menu Options 2017 At Askham Hall we grow and rear much of our own produce. Right by the bank barn you will see our rare breed free range pigs, our ducks and in the summer, beef cattle, goats and
More informationSavoury & Sweet Finger Buffet Menu
Savoury & Sweet Finger Buffet Menu The following options are popular choices for day-time events. We will also be happy to discuss alternative suggestions with you, if you have a favourite dish. Once agreed
More information2017 Menu. Due to high demand only one date will be offered and we will NOT be able to offer an alternative date.
2017 Menu Welcome to our NEW Menus for 2017, which Alex and the Chef Team have spent a considerable amount of time putting together for your special day. All catering is in-house. NO external caterers
More information