food - Easy Gourmet Catering - Page 5

Starter

Confit Duck Margret, endive, orange and balsamic jelly, garlic crouton and Medjool date

Baked goat cheese croustini, crispy bacon on mix leave bead with mango dressing

Escabeche Herring with sweet and sour chilli fine haricot roasted pine salad

Mille feuille of wild mushrooms cauliflower puree and shaved parmesan

Crispy beetroot, soft poached eggs, grilled artichoke with Elderberry vinaigrette

Homemade cured dill salmon Gravalax toasted brioche, salad frisee with lime dressing

Plum tomato tattin, fresh thyme, mozzarella topped with fresh pesto and seasoned rockets

Homemade Ham hock terrine served with piccalilli and green leaves salad

Salmon Rillette on Ciabatta mille Feuille, peas and peas shoot salad with red pepper and chilli dressing

Roasted butternuts, rosemary goat’s cheese, honey fig, pumpkin seeds, rockets salad with balsamic reduction

Poached port wine pears, toasted almond flack with fine slice of Serano ham, red chart salad with mustard vinaigrette

Crispy streaky bacon with runny poached eggs, garlic crouton with mix leave and pomegranate dressing

Red wine poached quince or pears and goat cheese filo tart with salted walnuts

Pan fried chicken liver, roasted peach, roasted shallots on toast with balsamic dressing

Ploughman’s salad, organic mature cheddar, cooked ham, celery, mix leaves and piccalilli

Trio of smoked fish, with citrus and mix leave salad with aioli dressing

Smoked salmon roses on baby potatoes, black olives stack with pistou mayonnaise

Main Course  

Traditional English Pie Menu 

Beef, kidney & Ale Pie (free range beef steak, kidneys, fresh herbs and ale)
Bacon, chicken and Taragon (free range british chicken, smoky bacon, roast garlic and vermouth)
Wild mushroom & asparagus (v) (wild mushrooms, asparagus, shallots, white wine and black pepper)
Goat cheese  (v) (goats cheese, sweet potato, spinach, red onion and roasted garlic)
Fisherman Pie (smoked haddock, salmon and pollock , Prawns in creamy sauce)
Steak & Ale (free range beef steak, cracked black pepper and real ale)

All pie are served with gravy and creamy mash potatoes glazed carrots or minty mushy peas

 Main Menu

 Slow roast cooked pork belly in cider syrup, fine apple chips, and roasted shallots

Thyme roasted poussin with pancetta and pear juice

Winter vegetables tower, sweet potatoes, rosti potatoes, butternuts, beetroot, carrots, squash with melted mozzarella served with tagine sauce

7 hours slow cook Lamb shank in Cotes du Rhone and garlic jus

Roasted rump lamb in port wine and berry juice

Ballotine of chicken stuffed with woodland mushrooms truffle oil sentenced with champagne sauce

Organic Pork and leek sausage with red onions and deep wine gravy

Corn feed chicken breast with leek fondue and lemon caper sauce

Beef bourguignon casseroles with button mushrooms, carrots, bacon in deep red wine sauce and small crouton

Classic individual beef Wellington with green peppercorn sauce

Slow cook pork loin with cranberry sauce

Wild mushrooms risotto, truffle oil and shave pecorino cheese

Grilled skin on chicken supreme with fresh tomato and mango salsa

Slow cook beef filet with Madeira sauce

Lamb aubergine moussaka, with lentils du Puy, Arabic spices, topped with mature melted cheddar served with spicy tomato sauce

Sautéed gnocchi with butternut, Swiss chard, Jerusalem artichokes roasted pine nuts, sage and red pesto drizzle

Lemon sole filet and spinach roulade served with fine champagne sauce

Green asparagus, celery puree filo roll served with bloody Mary sauce

Red mullet

Comfit duck leg with brandy and orange sauce, pickles rhubarb

Grilled sea bass ginger, chilli and spring onions butter

Portobello mushrooms, shallots, asparagus and goats cheese tart with pepper coulis and pesto

Aubergine Parmigiana with fresh Provencal tomato coulis

Crispy courgette fritter, mint yogurt dressing and chilli dressing leaves

Side plate

Including in the price Choose 2

Roasted potatoes with thymes and garlic

Homemade roasted potatoes wedges

Medley of roasted roots vegetables

Sweet mash potatoes

Celery puree

Cauliflower puree

Baby potatoes butter and Rosemary

Beetroot gratinParsnip mashRoasted beetroot

Butter fine green beans

Summer roasted vegetables

Roasted cherry wine tomatoes

Potatoes Rosti

Parsnip and celeriac bake

Rockets and pine nuts

Seasonal leaves

Crème brullee served with a raspberry coulis

Crème brullee with filling (poached pears, rhubarb, summer berry)

Chocolate ganache tart with cream Anglaise (with or whiteout Cornish Sea salt)

Spicy apples and dry apricots crumble served with generous cream

Lemon tart with comfit lemon zest served with chocolate and fruits coulis

Beetroot and chocolate lightly chilli brownies with Madagascar cream

Lavender pana cotta with berries compote and honey Madeleine

Black forest brownies with Madagascar and rose petal cream

Maracuja cream with almond tuiles

Apple crumble served with cream Anglaise and drizzles of raspberry coulis

Dark chocolate mousse with coulis

Crème au Cafe Liegeois with biscotti

Fresh fruit salad and cream

Trio of mini dessert (select from mini dessert tower) served with cream Anglaise and fruit coulis

Assorted English famous cheeses, oat crackers, grapes, celery, chutney

Tower Mini Dessert

Mini chocolate cups filled with dark chocolate mousse

Mini chocolate cups filled with dark chocolate and orange zest mousse

Mini chocolate cups filled with milk chocolate mousse

Mini chocolate cups filled with white chocolate mousse

Raspberry and elderflower jelly

Mini chocolate brownies

Strawberry and cream (in season)

Summer fruit jelly

Fruit trifle with amaretto biscuit

Mini vanilla panacotta

Pavlova (topping to choose: Pecan, raspberry, strawberry, blueberry, and blackberry)

Mini Eton mess pot

Mini chocolate pot

Crème brullee

Roasted peach or pears with toasted almond in port syrup

Mini tiramisu

Mini apple and sultana crumble, Mini rhubarb and apple crumble

Mini bread and butter pudding

Trio mango, chocolate &lemon custard

Evening Buffet

The below menu need chef to stay on site (served hot)

Pick and make your own Evening buffet

Butter cream Flavours

Real Madagascan Vanilla

Orange zest

Lemon Zest

Lavender

Rose Water

Chocolate

Elderflower

Espresso Coffee

Mocha

Earl Grey

-Requests taken

Minimum quantity applied

Optional Extras
A layer of almond paste sandwiched inside
Homemade jam layer
Crystallized edible flowers for top (in season)