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Jacaranda Autumn/Winter 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

menu www.jacarandacatering.com


Autumn/ Winter

Starter Caramelised shallot and Shitake mushroom tart tatin withsuggested a shallot min sizeand 45mm wide tarragon sauce Leek, Sussex Slipcote cheese and cured ham turnover with watercress veloute Baked Golden Cross goats cheese with walnut crust, beetroot carpaccio, baby leaves and raisin bread croute Mezze platter – lamb kofta with mint yoghurt, char-grilled halloumi, spiced aubergine salad and tabbouleh served on a slate Caramelised pear and endive tart with creamed Roquefort, rocket, walnuts and sherry vinegar dressing Celeriac and pear remoulade, beetroot and creamed goats cheese, demi-tasse of leek and potato veloute Thai spiced coconut soup with a king prawn, pink grapefruit, lemongrass and sweet basil salad Ballottine of chicken wrapped in prosciutto with crushed celeriac and parsnip and a butternut veloute Salmon fillet with chorizo, fennel puree and a lime and chilli sauce Fillet of salmon with braised pancetta, Savoy cabbage and pine nuts Roast bass fillet with Asian greens, spring onion and a spicy Thai broth Monkfish wrapped in Parma ham with Jerusalem artichokes, caramelised baby onions, lemon and herb butter and garlic cress (£2.00 supplement) Asian cured pork belly, seared scallops, bok choi and a garlic, chilli and ginger butter (£2.00 supplement) All served with Artisan Ciabatta bread, dipping oils or unsalted butter

menu www.jacarandacatering.com


Autumn / Winter

Soups for this winter Leek and potato with chive oil and crispy leeks suggested min size 45mm wide Creamed celeriac with caramelised pear and walnut Broccoli and stilton soup Cauliflower Veloute Pea and ham hock soup French onion with gruyere crouton Cock-a-leekie soup Butternut squash and ginger with shredded duck confit (£1.00 supplement) Shellfish bisque with crab beignets (£2.00 supplement) Smoked haddock Cullen Skink with poached quail eggs (£2.00 supplement) Oxtail with beetroot broth and horseradish dumplings (£2.00 supplement) Thai spiced coconut and lemongrass soup with king prawns (£2.00 supplement)

menu www.jacarandacatering.com


Autumn / Winter

Main Breast of chicken and braised thigh with colcannon mash,suggested glazed min size 45mm wide carrots and chive veloute £37.00 Breast of chicken stuffed with tarragon and pancetta, wild mushroom cream sauce £37.00 Sausage and mash with braised leeks, caramelised apple and red onion gravy £37.50 Confit duck leg with roast garlic mash and redcurrant and pepper sauce £38.00 Braised blade of beef with bourguignon vegetables, dauphinoise potatoes and a rich broth £39.00 Pressed slow roast belly of free range pork with pumpkin puree, sage and garlic potatoes £39.00 Braised shoulder of lamb with Savoy cabbage, cured bacon, celeriac and potato mash and a lamb jus £40.00 Guinea fowl stuffed with quince jelly and wrapped in pancetta with braised red cabbage, dauphinoise potatoes and caramelised parsnips £40.00 Breast of duck with roasted carrot and beetroot, lyonnaise potatoes, jus and parsley puree £40.00 Fillet of salmon and skewered king prawn with Asian greens and yellow Thai curry sauce £40.00 Rump of lamb with parsnip puree, fine beans and a mini shepherd’s pie £41.00 Fillet of bream with creamed leeks and shellfish bisque £41.00 Sea bass with creamed potatoes, crisp pancetta and red onion butter sauce £41.00 Monkfish fillet with sweet potato gratin and a ginger and chilli beurre blanc £42.00 Halibut fillet with a brioche and pine nut crust, crushed new potatoes and a grain mustard veloute £43.00

menu www.jacarandacatering.com


Autumn / Winter

Cannon of lamb with crushed butternut, fine beans and spring onion sauce suggested min size 45mm £43.00 wide Herb crusted rack of lamb with thyme and garlic gallette, rosemary jus £43.00 Duo of venison fillet with parsnip puree, Savoy cabbage, bacon and a slow cooked casserole with a puff pastry crust £43.00 Fillet of beef with rosti potato and red wine jus £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

menu www.jacarandacatering.com


Autumn / Winter

Dessert Individual white and dark chocolate torte with raspberry coulis suggested min size 45mm wide Sticky toffee pudding and hot caramel sauce with poached winter fruits and praline mascarpone Glazed walnut cake with clotted cream ice-cream, bananas and rum caramel Apple tart tatin with vanilla bean ice cream Classic vanilla bean créme brulée with shortbread and mulled wine poached fruit Lemon and lime cheesecake with seasonal fruit compote and lemon curd Dark chocolate and vanilla ice with clementine chiboust and milk chocolate aero, Iced lemon and orange parfait with hazelnut croquant and warm fruits spiced with cinnamon and star anise Almond polenta cake with winter citrus parfait and almond tuille Banoffie pie with salted caramel trifle Mulled wine poached pear with chocolate delice, cinnamon ice cream and mulled syrup ‘Trio of chocolate’ chocolate delice, bitter chocolate orange sorbet and striped white and dark chocolate torte £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


Autumn / Winter

Fixed Price Menu

ÂŁ35.00 suggested min size 45mm wide

Olives, nuts and Kettle crisps Starters Leek and potato soup with chive oil and French bread Chicken Liver Parfait served with mini baguettes and red onion confit Individual baked camembert in balsawood boxes with cranberry chutney and French bread

Main Free range local pork sausages and mash with creamed leeks and red onion gravy Breast of chicken stuffed with tarragon and pancetta with a chicken jus, roast new potatoes and seasonal vegetables Slow braised beef with celeriac potato mash and Savoy cabbage (Vegetarian options are available and usually discussed once the mains have been chosen)

Dessert Sticky toffee pudding with caramel sauce and cream Individual white and dark chocolate torte with chocolate shards and coulis Vanilla bean cream brulĂŠe

menu Buffet service of fresh filter coffee, tea and after dinner mints Please choose one from each section

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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.

menu www.jacarandacatering.com


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 Autumn and Winter  

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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