Catering menus: Cocktail snacks

Canapes:

1. Butternut risotto balls stuffed with blue cheese.

2. Thai chicken skewers drizzled with peanut sauce and freshly chopped coriander.

3. Teriyaki style beef skewers.

4. Juicy prawn tails served with a dill mayonnaise.

5. Mini caprese salads of bocconcini mozarella, fresh basil, cherry tomatoes and pesto.

6. Mini tarts with blue cheese, roasted walnuts and caramelised onion.

7. Mini filo quiche: Mushroom, caramelised onion and parmesan.

8. Mini beef fillet rolls with caramelised onion, aioli and seasonal leaves.

9. Grilled thinly sliced aubergine rolled with a herbed cream cheese and flaked almonds.

10. Vegetable spring rolls served with a ginger, lemon grass and soy dipping sauce.

11. Mini pita bread stuffed with a home made hummus, roasted chickpeas and fresh rocket.

12. Ribbons of smoked salmon trout served on mini savoury pancakes with cream cheese, fresh dill and cracked black pepper.

13. Mini Asian fish cakes with a tangy dipping sauce.

14. Mini pies: Roast chicken and mushroom; Beef and onion; Lamb curry; or vegetarian chickpea and butternut.

15. Bruschetta topped with a variety of meats, cheeses, chutneys, pesto and seasonal leaves.

16. Mini chicken drummets marinated and grilled on the fire.

17. Cucumber ribbons wraped around marinated bocconcinni mozzarella and skewered.

18. Home made flat bread topped with smoked springbok carpaccio, rocket, grilled bringal and a balsamic reduction.

19. Short crust pastry tart with roast butternut, caramelised onion, crispy sage and parma ham.

20. Sweet onion and potato fritatas.

21. Home made ginger biscuits with goats cheese and caramelised fig.

22. Blue cheese pannacotta topped with honey roasted pear and nuts.

23. Short crust pastry tart with a goats cheese cream and caramelised fruit topping.

Floating dinner:

1. Mini bowls of Thai green curry: Fish; beef, vegetarian or chicken with basmati rice.

2. Mini bowls of Indian lamb or beef curry served with basmati rice and a mini popodum.

3. Mini bowls of pasta bows with a creamy butternut sauce topped with crispy sage and parma ham (optional).

4. Mini bowls of flavoured mash with cocktail sausages.

5. Mini pot pies: Roast chicken and mushroom.

Prices on request.

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