Finger Food spring 2009
starting from £1.50
Vegetarian
Figs with St Tola goat’s cheese
Roast artichoke with basil and olive
Crostini- Tricolore, some with cream of artichoke and Pecorino, some with roast tomato and basil, some with Tapenade and anchovy
Babaganoush tartlet with feta oregano and chilli
Crispy butter puff pastry tart Tatin with tomato and Chevre
Spring rolls, tofu, glass noodles, shredded veg, peanut, lime dip
Parmesan and potato Gnocci with tomato fondue and basil
Sweet Potato Fritter, Chilli Mascarpone and Coriander
Spanakopita – Greek Style Filo Pie with Spinach and three cheeses
Roast garlic and feta turnovers- fried Moroccan pastry
Tostadas- home made corn chips with black beans, Serrano chilli salsa, guacamole and sour cream
Aubergine Parmigana, egg and bread crumbed slices baked with Tomato sauce, buffalo mozzarella and parmesan..
Fish
Crab salad- Little gem with fresh crab and mayonnaise
Crostini with avocado and fresh crab
Native Diver Scallops with pea puree and pancetta (h) £2.50
Potato, lemon, caper roesti, hot smoked salmon, dill cream
Steamed Prawn and Lemon Grass Dumpling, Coconut and Lime Relish (h)
Thai Fishcakes served with a Sweet Chilli Dip
Organic Salmon Fishcake with Tartare Sauce (h)
Swordfish with olive oil mashed potato and pickled lemon
Jumbo Mediterranean Prawns with Smoked Haddock and Spinach filo
Lobster croute with garlic mayonnaise (min order 40) £2.50
Vietnamese fresh spring rolls rice Paper Wraps with Crab or Prawn and Nuoc Cham
Organic Shetland salmon Tartare on Bruscetta with wasabi may
Meat
Jamaican beef patties with lard pastry served with tamarind chutney
Roast duck Vietnamese style in rice paper with Thai herbs and Plum Sauce
Sausage rolls, the best in town, free range pork, home made puff pastry
Free range chicken liver Tuscan style with lemon capers and rosemary on Crostini
Persian style meatballs with venison and sour cherries (h)
Crispy Thai pork, quails egg and shrimp relish
Homemade Nepalese style Samosa with organic lamb, almonds and mint
Andra Fried Chicken and Coconut Coriander Relish
Seared venison fillet on toasted brioche with sloe gin glaze
Parmesan Wafer with Rocquette, beef Carpaccio and Balsamic
Crispy roast Pork belly with Quince aioli
Sweet
Dark Chocolate Cup, White Chocolate and raspberry
Lemon and passion fruit tart
Caramelized brioche, mascarpone, strawberry pepper and balsamic vinegar
Vanilla Profiteroles with Chocolate Sauce and Gold Dust
- We recommend 6-8 pieces per person for a reception; 12-15 pieces for a varied and imaginative meal
- There is usually a minimum order of 40 of any one item. Some dishes require re-heating in an oven or microwave. Others require cooking and presenting on site by one of our chefs.
- Food can be collected from the shop presented on our china or on disposables. We can arrange delivery. We also provide a comprehensive catering service.
For further information, a personal quotation or to place an order please call Helen on 020 8297 9966, email or tell us about your event.
