Menus
Canapés
Meat
Quail egg Benedict
Fondant potatoes with rocket pesto & rare beef
Toasted brioche with poached pears and paprika and brandy
foie gras
Mini cheese burgers with homemade relish
Cajun chicken with guacamole on mini breads
Oven baked asparagus with lemon wrapped in Serrano ham
Filet of beef with teriyaki sauce on bamboo skewers
Chorizo puff with sauce pepperade
Venison burger with lamb lettuce
Fish
Pan-fried king scallops and wild mushrooms topped with
crushed pepper and salt
Monkfish marinated in saffron and wrapped in pancetta on skewers
Squid stuffed with Mediterranean ratatouille and couscous
Poached lobster with green mango and green papaya salsa
Swordfish with teriyaki sauce tartlets
Crayfish salad dressed in orange sauce in tartlets
White crab meat dressed with lime, coriander and chilli
Thai salmon fish cakes
Smoked salmon roulade stuffed with cream cheese and asparagus
Vegetarian
Parmesan and almond wafers
Quail egg Florentine
Roasted sweet potatoes with green and yellow zucchini
Oven roasted camembert with thyme and crispy root vegetables
Gazpacho soup with sour cream
Wild mushroom and truffle croquettes
Risotto mozzarella balls pane with basil mayonnaise
Roasted focaccia with stack of Mediterranean vegetable and rocket pesto
Mini Dessert
lemon creme brule with raspberry coulis in a shot glass
Guinness chocolate mousse in a shot glass
Mini lemon meringue pie
Assorted praline choux buns, square op?ras, mini chocolate eclairs, mini coffee eclairs, passion fruit tartelettes, orange moelleux, raspberry and pistachio tartlets, chocolate and orange squares, chocolate rectangles
Seated menus
(menu four)
Starters
Seared beef carpaccio with extra virgin olive oil drizzle, parmesan & tapenade crostini
Or
Tuna tartar Stack with avocado, red onions & wasabi dressing
Or
Slow roasted tomato mozzarella & fig on a bed of red chard with caramel balsamic coulis
Mains
Duck confit with a sweet orange brandy sauce
Or
Slowly roasted leg of New Zealand lamb drenched in rosemary jus
Or
Seared tuna steak served with a lightly spiced ratatouille, on a bed of chick pea couscous topped with home-made tsatsiki
Or
Stuffed Capsicums with wild rice & fresh radishes served with Thai green sauce
All mains served with vegetable accompaniments
Desserts
Three berries cr¬čeme brule
Or
Bitter chocolate fondant with melting chocolate heart served with cre¬čme Anglaise
Or
Pistachio and raspberry pastel served with 3 berries coulis
Or
Individual luxury lemon tart served with chocolate drizzles
Or
Individual blueberry cheese cake served with mango coulis
Or
Exotic fruit mirror with flavor of kiwi, mango and passion served with raspberry coulis
Seated menus
(menu five)
Starters
Cornmeal encrusted calamari, palm heart & sunflower seeds served with a mango dressing
Or
Seared Thai beef salad with a coconut, orange & avocado salsa with hot & sour dressing
Or
Green & yellow Zucchini carpaccio with fresh rocket & lemon dressing
Mains
Pan fried Ostrich rump steak served with Roquefort & white wine sablis
Or
Red Snapper supreme with lime & Champagne velout?
Or
Fine New Zealand lamb shank marinated in port, lemon & thyme braise soaked in Beaujolais sauce
Or
Baked Magret duck with apple confit and calvados jus
Or
Char-grilled beef fillet with cr¬čeme of brandy
Or
Risotto Primavera with asparagus, zucchini & green beans topped with shaved parmesan
Or
Saut?ed fresh seafood casserole with pastis sauce (monkfish, scallops, salmon, mussels)
Desserts
Chocolate trio mousse delight served with 3 berries coulis
Or
Bitter chocolate pyramid & orange fine mousse served with a cr¬čeme Anglaise
Or
Individual tarte tatin feuillet?e and caramelized apple served with clotted cream
Or
Assortment of famous European cheeses served with grapes, celery and crackers
BBQ's
Thames BBQ
Marinated Portobello mushrooms seared in rosemary & garlic layered with Boursin cheese sauce
Char-grilled Marinated pork ribs in barbecue sauce
Organic chicken thighs marinated in Tandoori & yogurt sauce
Super fresh Swordfish kebabs marinated in a lime & chilli dressing
Jacket potatoes with sour cream & fresh parsley
Stir fry noodle salad in a soy dressing
Vegetarian Caesar salad with shaved parmesan, croutons and eggs
Watermelon with black olives, flat parsley salad with a virgin olive oil dressing
Served with assorted dips
Assortment of freshly baked breads
Tate BBQ
Butter squash, sweet potato & courgettes skewers sprinkled with rock salt, cumin & lime
Char-grilled Spanish chorizos stuffed with rosemary
Leg of lamb bourguignon marinated in a red wine & garden herb marinade
Seared tuna steaks wrapped in crushed peppercorns
Corn on the cob slowly grilled until golden brown sprinkled with soft summer herbs
New potatoes with spring onions dressed with French mustard mayonnaise
Wild rocket and fresh herbs salad
Roasted Mediterranean vegetables with & chickpeas sprinkled with sunflower seeds & fresh basil
Served with assorted dips
Assortment of freshly baked breads
President's Luxury BBQ
(Carved by professional chefs in front of your guests)
Char-grilled whole poussin marinated with Dijon mustard, honey, oregano & garlic cloves
Grill-roasted leg of lamb marinated overnight in garlic & lemon zest
Whole red snapper marinated with lime, lemon grass & ginger
Fresh sardines with tomato & lemon salsa
Grilled vegetarian wrap served with mint dip
Whole sirloin of beef with Italian herbs
Assortment of vegetables with grilled tomatoes, Portobello mushrooms, red onions, courgettes and aubergines Potato wedges in spices served with Dijon mustard mayonnaise
Rôti Lyonnaise potato cakes
Cherry tomatoes, mozzarella and grilled fennel served with basil dressing
Grilled corn on the cob with chive butter
Three beans salad with coriander and olive oil dressing
Baby leaf summer salad
