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Jacaranda Spring/Summer Menu suggested min size 45mm wide

creative co-ordinated catering www.jacarandacatering.com


Jacaranda Event Catering

Passionate about Jacaranda. We’ve worked hard to make Jacaranda suggested min size 45mm wide what it is today: a catering company with a sterling reputation. Our dedicated, professional and expert approach lies at the heart of our success. Passionate about food. As you might expect, we put our heart and soul into the food we serve. Our culinary team is headed by Jamie Daines, whose résumé includes some of London’s most prestigious caterers, as well as fine dining establishments across the world. Passionate about you. We understand how special your day is and that every last detail has to be perfect. That’s why we promise an unrivalled level of service that we know will leave you with nothing but wonderful memories. See what our clients have said about us http://www.jacarandacatering.com/blog/

menu www.jacarandacatering.com


Jacaranda Event Catering

Prices suggested min size 45mm wide Menu options We know everyone works to different budgets and that’s why we offer a range of menus. We’ve included details of our fixed-price menu, at £35.00 a head, and our seasonal menu, which starts from £37.00 a head. The menu prices are for a 3 course wedding breakfast to include tea and coffee after the meal and based on a minimum of 80 adult guests. All prices are plus VAT.

Included n Delicious three course wedding breakfast n Coffee and tea after the meal n White table linen (including square over cloths and napkins) n Glasses for your reception drinks, wedding breakfast and toasts n Contemporary crockery and cutlery n Table numbers and holders n Water jugs for the tables n Sheffield silver cake stand, knife and table linen n Dedicated event organiser to assist throughout the planning n Chefs and kitchen staff n Catering equipment

menu www.jacarandacatering.com


Jacaranda Event Catering

Additional options & extra’s suggested min size 45mm wide

Canapés and evening food n Hot, warm and cold canapés n Evening food (please see the lists provided for details and prices) Event Managers and service staff for up to 120 guests is £795 we pride ourselves on our professional and friendly service: ensuring your day runs perfectly is our priority. Wine waiters and bar staff As timings and requirements vary for each event your bar staff and wine waiters are charged at £12.00 per hour per person (£18 per hour after midnight). They are normally required one and a half hours before your reception to set up and prepare your drinks and then throughout the day until an hour and half after your guests have left. We recommend at least three wine waiters/bar staff to ensure smooth and timely service for up to 120 guests. Linen Round white table linen, including square over cloths and napkins, is included in your menu price on the basis of guests sharing tables of ten. Additional sets of table linen are charged at £15.00 per table. All other linen is charged at £10.00 per cloth. Evening bar services Service of your own drinks We are happy to serve and chill your own evening drinks and provide all glasses, ice, lemons and limes, there is a charge of £1.50 per guest for this service.

menu Alternatively Cash Bar If you do not wish to have the evening bar service, we are happy to provide the facilities for a cash bar. We do not ask a set-up fee, but we do ask that there is a minimum expenditure of £500.00

Venue service charge Our venue service charge incorporates rubbish removal, bottle recycling, catering equipment delivery charges and indemnity against loss or breakage of equipment. This charge starts from £1.50 per person

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Canapé Selection

You’ll find below our hot, warm and cold canapé menus. If you would like to know more about the canapé selection, please just suggested min size 45mm wide let us know. Cold Canapés Sussex blue cheese, pickled walnuts, quince and sour dough toast Ennochi mushroom and oak leaf sushi Tomato tarte tatin Spiced aubergine and Greek yoghurt on bruchetta Parmesan & rosemary shortbreads, roast cherry tomato, pesto & goats cheese Stilton and Cox apples with pesto on crostini Clear gazpacho shot Quails eggs with celery salt Soy blackened salmon with pickled cucumber on teardrop spoon Salmon tartare with shaved fennel on teardrop spoon Smoked trout rillette with beetroot and horseradish on toast Char-grilled vegetable and goats cheese cannelloni Crab salad with tarragon and shaved fennel on teardrop spoon Asian crab salad with chilli and lime on teardrop spoon Herb crusted tuna with Japanese pickles Smoked salmon on buck wheat blini, with sour cream and lumpfish caviar Pork rillette with piccalilli on toast Sussex lamb fillet with aubergine, sun-blushed tomatoes and olives Thai duck and mango salad on teardrop spoon Roast beef and Yorkshire pudding with horseradish and watercress Foie gras parfait with cep dust and brioche

menu www.jacarandacatering.com


CanapĂŠ Selection

Warm CanapĂŠs Caramelised red onion tartlets topped with smoked applesuggested woodmincheese size 45mm wide Char-grilled asparagus with hollandaise (when in season) Vegetable tempura with cucumber sambal dipping sauce Gruyere, sun-dried tomato and basil beignets Dolcelatte, pear and pesto on crostini Quail eggs Benedict Brie katifi with cranberry dip Bread crumbed risotto balls Manchego cheese and ham hock croquettes Beer battered cod with creme fraiche tartare and mushy peas Salmon fishcakes with watercress aioli Asian crispy duck spring roll with a cucumber and hoi-sin sauce Coconut and coriander chicken skewers with green Thai curry Mini Cumberland sausages with honey and sesame seeds Sausage and mash with onion gravy on teardrop spoon Lamb kofta with saffron yoghurt Smoked haddock, roast potato, quails egg and hollandaise Steamed king prawns with roasted cherry tomato and tom yum sauce Smoked salmon Benedict Thai fishcakes with chilli and cucumber dipping sauce Asian blackened swordfish skewers with cardamom yoghurt Monkfish wrapped in pancetta with a rosemary skewer and lemon aioli Scallop and pancetta with roast garlic pea puree and deep-fried sage Slow-cooked pork belly with apple cinnamon chutney and wonton crisp Seared beef fillet with slow-roast tomato and pesto on crostini Confit of lamb wrapped in Parma ham with redcurrant jus Ballottine of chicken with truffle mushrooms and Parmesan crisp Chunky chips with foie gras cream dip Fried quails egg with black pudding, roast potato and hollandaise King prawns with chilli, garlic and ginger

menu www.jacarandacatering.com


Canapé Selection

Cold Canapés (£1.00 supplement) Lobster and Thai mango salad on teardrop spoon suggested min size 45mm wide Lobster cocktail Oyster shooter with spring onion, rice vinegar and wasabi ‘Loch Fyne’ oysters with shallot vinegar Foie gras ballottine with mango, lime and coriander on gingerbread Grilled beef skewers with red Thai curry dip

Hot Canapés (£1.00 supplement) Lobster thermador Lobster consomme in a demi tasse Lobster bisque in shot glasses Oyster tempura Seafood tempura with soy and chilli

In choosing your canapés we recommend a minimum of 4 per guest for your drinks reception, if considering a standing starter then 6-8 would be more appropriate. 4 canapés for £6.00 6 canapés for £9.00 8 canapés for £12.00

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Spring/Summer

Starter Tomato tart tatin with rocket pesto, creamed goats cheesesuggested and wild min sizerocket 45mm widesalad Ham hock and leek terrine with mustard fruits, toasted brioche and piccalilli Baked golden cross goats cheese with walnut crust, beetroot carpaccio, baby leaves and raisin bread croute Sliced organic Sardinian cured meats with char-grilled Mediterranean vegetables, buffalo mozzarella, marinated artichokes, olives, caper berries and sun-blushed tomatoes Mezze platter – lamb kofta with mint yoghurt, char-grilled halloumi, spiced aubergine salad and tabbouleh served on a slate Char-grilled asparagus with parmesan wafers, creamed goats cheese and confit tomatoes (Seasonal from late April – mid June) King prawns with green mango, spring onion, chilli and coriander salad Thai spiced coconut soup with a king prawn, pink grapefruit, lemongrass and sweet basil salad Fillet of bass with fennel puree, sauce vierge and fennel cress Roast bass fillet with bock choi, spring onion and tom yum broth Herb poached salmon terrine with pickled summer vegetables, baby leaves and a tomato and herb dressing Asian cured pork belly, seared scallops, Chinese greens and a garlic, chilli and ginger butter (£2.00 supplement) All served with Artisan Ciabatta bread, olive oil and cracked black pepper

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Spring/Summer

Main Breast of chicken stuffed with goats cheese and basil, wrapped insize 45mm wide suggested min Parma ham, slow roast tomato and a rocket pesto dressing £37.00 Chicken breast wrapped in pancetta with a stuffing of sun blush tomato, basil & spring onion £37.00 Sausage and mash with braised leeks, caramelised apple and red onion gravy £37.50 Breast of chicken and slow cooked thigh with crushed new potatoes and watercress sauce £38.00 Pressed slow roast belly of free range pork with carrot puree, glazed carrots and pork jus £39.00 Roast breast of guinea fowl stuffed with tarragon and pancetta with a tomato and caper dressing, tarragon oil £40.00 Fillet of salmon and skewered king prawn with Asian greens and yellow Thai curry sauce £40.00 Rump of lamb marinated in harissa with spiced aubergine cous-cous, smoked paprika and tomato sauce with a yoghurt dressing £41.00 Char-grilled, butterflied legs of Southdowns lamb marinated in rosemary and garlic £41.00 Rump of lamb with warm new potatoes, caramelised onion and caper salad with a tomato jus £41.00 ‘Duo of Duck’ honey glazed breast with confit leg with sweet potato puree, fine beans, orange zest and hazelnut oil with a light soy jus £41.00 Sea bass with potato and thyme gallete, red pepper puree and a tomato and herb dressing £41.00 Fillet of bream with creamed leeks and shellfish bisque £41.00 Monkfish fillet with sweet potato gratin and a ginger and chilli beurre blanc £42.00

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Spring/Summer

Whole beef sirloin cooked on the barbeque £42.50 Herb crusted rack of lamb with rosemary jus suggested min size 45mm £43.00 wide Cannon of lamb with crushed butternut, fine beans and spring onion sauce £43.00 Halibut fillet with crushed new potatoes and a grain mustard veloute £43.00 Fillet of beef with rosti potato and red wine jus £45.00 Fillet of beef with field mushroom, slow roasted tomato, chips and watercress £45.00 Please note that all lamb dishes are subject to seasonal price variations Seasonal vegetables and potatoes are included and can be discussed with our Head Chef once options have been decided

Vegetarian Please choose one vegetarian option to accompany your main course Aubergine, vine tomato and mozzarella with cherry tomato and sweet pepper dressing Roast field mushroom with shitake and tofu stuffing, Asian vegetables, jasmine rice and yellow Thai curry sauce Wild mushroom strudel with a Mediterranean vegetable and goats cheese tian and a tomato and rosemary dressing Sweet potato gratin with piedmont pepper, pesto dressing and red pepper puree Stuffed globe artichokes with roast baby artichokes and sauce vierge Portabello mushroom Wellington with a watercress sauce ‘Locra’ spiced butternut and cumin strudel with a spring onion sauce Leek and Sussex Slipcoat cheese pathivier with a watercress veloute

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Spring/Summer

Dessert Individual white and dark chocolate torte with summer berries, suggested raspberry min size 45mm wide coulis and shards of chocolate Chocolate delice with raspberry sorbet, raspberries and hazelnut croquant Dark chocolate and vanilla ice with a black cherry chiboust and milk chocolate aero Strawberry or blackcurrant cheesecake served with fruit coulis and fresh berries Summer berry iced mousse with fresh berries and Szechuan pepper tuille Iced lemon and orange parfait with passion fruit sorbet hazelnut croquant Fresh berry and elderflower jelly with lemon posset, crushed meringue and vanilla ice cream Pineapple parfait with fresh mango, kafir lime syrup and pineapple crisp Individual Pavlova with vanilla cream and summer berries Banoffie pie trifle with salted caramel Sharp lemon tart with fresh raspberries and raspberry coulis Vanilla bean créme brulée with summer berries and shortbread ‘A trio of raspberry’ brulée, raspberry sorbet and mini raspberry trifle. £2.00 supplement (Other trio’s available)

Prices for a three course meal are based on your main course option (choose one from each section). A buffet service of teas, coffee and chocolate truffles after the meal is also included.

menu www.jacarandacatering.com


Spring/Summer

Fixed Price Menu

£35.00 suggested min size 45mm wide

Olives, nuts and Kettle crisps Starters Anti pasti - char-grilled Mediterranean vegetables, mozzarella, olives, caper berries and sun-blushed tomatoes served on slates with Ciabatta bread Mezze platter of humous, char-grilled halloumi, spiced aubergine salad and tabbouleh served on slates with Turkish flat breads Smoked trout fillet with watercress and red sorrel salad, horseradish cream, apple and grain mustard dressing

Main Free range pork sausages and mash with creamed leeks and red onion gravy Breast of chicken stuffed with tarragon and pancetta with a chive veloute, new potatoes and seasonal vegetables Fillet of salmon, warm fine bean and pea salad, crushed herbed new potatoes and a lime and dill beurre blanc (Vegetarian options are available and usually discussed once the mains have been chosen)

Dessert Vanilla bean cremé brulée with summer berries Individual white and dark chocolate torte with raspberries and coulis Individual Pavlova with vanilla cream and summer berries

menu A buffet service of fresh filter coffee, tea’s and after dinner mints

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Jacaranda Summer Barbeque

BBQ Set Menu

£35.00 suggested min size 45mm wide

Standing starter Choose 5 canapés from the selection below Spiced aubergine and Greek yoghurt on bruchetta Parmesan & rosemary shortbreads, roast cherry tomato, pesto and goats cheese Caramelised red onion tartlets topped with smoked apple wood cheese Vegetable tempura with cucumber sambal dipping sauce Soy blackened salmon with pickled cucumber on teardrop spoon Smoked salmon served on blinis with sour cream and dill Asian crispy duck spring rolls with plum dipping sauce Pork rillette with piccalilli on toast Shredded smoked chicken, coriander and mango salsa Thai duck and mango salad

Barbeque Free range local pork sausages Jacaranda own chunky steak burgers (6oz) Sweet chilli chicken skewers Corn on the cob with cajun butter Served with French bread

Salads Vine ripe, cherry and sun-blushed tomato with oregano dressing Chunky homemade coleslaw Mixed leaf salad with spinach and garlic croutons New potatoes with caramelised onions, capers, chives and rosemary oil

menu Dessert

Squidgy chocolate brownies, raspberry coulis and a pinch pot of vanilla cream Served alternately with Sharp lemon tart with mascarpone cream A buffet service of fresh filter coffee, tea’s and after dinner mints

Please enquire about our contemporary barbeque and hog roasts menu’s

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Evening Food Options

You’ll find below our delicious evening food menu. We believe there is something for everybody who enjoys a late-night snack. Butwideif suggested min size 45mm there’s something special that we haven’t included, just let us know and we’ll arrange it for you.

Late night snacks and evening food Good old favourites Bacon in soft flowered baps with ketchup Prime Sussex pork sausages in crusty French bread with mustard or brown sauce

£3.50 each

Mini kebabs (minimum of 40 of each variety) Served in pitta bread with crispy salad and cucumber Raita or sweet chili sauce Chicken satay sticks Thai chicken sticks Herb chicken sticks Lamb kofta sticks £3.50 each

Individual wraps (cut on the slant in half) Caesar chicken with rocket and parmesan shavings Mexican 3 bean chili with grated cheddar cheese Mediterranean vegetables, mozzarella and pesto Humous, sun blushed tomatoes and rocket

£3.50 each

menu Individual vegetarian tarts

Sun dried tomato with Herbs Spinach feta and pine nuts Quiche Lorraine (bacon & cheese)

£3.50 each

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Evening Food Options

Bamboo boats filled with French fries or chunky chips served with ketchup suggested min size 45mm wide or mayonnaise £3.00 per boat Beer battered cod and chips with ketchup and tartar sauce £4.50 per boat Chicken goujons with chips with ketchup and sweet chili sauce £4.50 per boat

Noodle boxes and chops sticks (minimum 50 portions of each variety) Thai green or red curry with jasmine rice Thai noodles with chicken Chow Mein Pad Thai Stir fried vegetables with noodles

from £4.50

Bowl food (minimum 50 portions of each variety) Thai green or red curry Chilli con carne Chicken & lemon tagine or lamb tagine, Various Indian curries, and other dishes Mini roast dinners of pork, beef or chicken

from £5.00

Cheese boards (buffet service, minimum 30 portions) A selection of fine French, English and Irish cheeses with cheese biscuits, bread, grapes & chutney. Includes side plates and knives £6.50 per head

menu Platters of charcuterie

(buffet service, minimum 30 portions) Served with olives, cornichons, fresh country and Italian crisp breads. Includes side plates and knives. Vegetarian options of humus and guacamole £6.50 per head

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Evening Food Options

Cheese tower Five whole cheeses stacked in a tower decorated with red, green suggested min & sizeblack 45mm wide grapes, fresh figs (in season), biscuits and bread, pickles, relishes and chutney. Includes side plates and knives. from £380.00

Hog roast (for 110 people £7.00 per person thereafter) Spit roasted pork served with rocket salad, soft flour baps, apple and barbeque sauce A bowl of three bean chili with grated cheddar cheese makes a nice vegetarian alternative

from £750.00

Mixed barbeques (allow for all evening guests) Burgers, sausages, chicken portions and other hand held food including soft flower baps, relishes and sauces

from £10.00

Spanish seafood paella (minimum 50 guests) With chicken, prawns, chorizo, saffron and lemon cooked outside on show.

from £10.00

When it comes to catering for evening guests following a wedding breakfast, we recommend providing enough food for 70% of the guests in attendance.

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Jacaranda Creative Co-ordinated Catering Riverground Stables, Cowdray Park Midhurst, West Sussex GU29 9AL T 01730 810900 F 01730 815592

www.jacarandacatering.com

www.jacarandacatering.com

Jacaranda Menus for Spring and Summer  

Wedding menus and price guide for Jacaranda Catering at various venues, including the Tithe Barn Petersfield, Manor Barn Buriton and Gatestr...

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