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CanapĂŠ Selection

Cold CanapĂŠs suggested min size 45mm wide

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 suggested min size 45mm wide

Caramelised red onion tartlets topped with smoked apple wood cheese Char-grilled asparagus with hollandaise (when in season) Vegetable tempura with cucumber 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 Seafood tempura with soy and chilli Smoked haddock, roast potato, quails egg and hollandaise Steamed king prawns with tom ka sauce on a Chinese spoon Steamed king prawns with roasted cherry tomato and tom yum sauce Smoked salmon Benedict Thai fishcakes with chilli and cucumber dipping sauce Smoked haddock and spinach tart, grain mustard sabayon Asian blackened swordfish skewers with cardamom yoghurt Monkfish wrapped in pancetta with a rosemary skewer and lemon aioli Seared scallop, cauliflower puree, crispy leek and pancetta Scallop and pancetta with roast garlic pea puree and deep-fried sage

menu www.jacarandacatering.com


CanapĂŠ Selection

Cold CanapĂŠs suggested min size 45mm wide

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 suggested min size 45mm wide

Caramelised red onion tartlets topped with smoked apple wood cheese Char-grilled asparagus with hollandaise (when in season) Vegetable tempura with cucumber 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 Seafood tempura with soy and chilli Smoked haddock, roast potato, quails egg and hollandaise Steamed king prawns with tom ka sauce on a Chinese spoon Steamed king prawns with roasted cherry tomato and tom yum sauce Smoked salmon Benedict Thai fishcakes with chilli and cucumber dipping sauce Smoked haddock and spinach tart, grain mustard sabayon Asian blackened swordfish skewers with cardamom yoghurt Monkfish wrapped in pancetta with a rosemary skewer and lemon aioli Seared scallop, cauliflower puree, crispy leek and pancetta Scallop and pancetta with roast garlic pea puree and deep-fried sage

menu www.jacarandacatering.com


CanapĂŠ Selection

Cold CanapĂŠs suggested min size 45mm wide

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 suggested min size 45mm wide

Caramelised red onion tartlets topped with smoked apple wood cheese Char-grilled asparagus with hollandaise (when in season) Vegetable tempura with cucumber 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 Seafood tempura with soy and chilli Smoked haddock, roast potato, quails egg and hollandaise Steamed king prawns with tom ka sauce on a Chinese spoon Steamed king prawns with roasted cherry tomato and tom yum sauce Smoked salmon Benedict Thai fishcakes with chilli and cucumber dipping sauce Smoked haddock and spinach tart, grain mustard sabayon Asian blackened swordfish skewers with cardamom yoghurt Monkfish wrapped in pancetta with a rosemary skewer and lemon aioli Seared scallop, cauliflower puree, crispy leek and pancetta Scallop and pancetta with roast garlic pea puree and deep-fried sage

menu www.jacarandacatering.com

Menu 2  

Portrait Menu

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