Sample Menus

Canapes
Click Image For A Shortened List Of Canapes







Scallops with Toasted Hazelnut and Coriander, Crispy Thai Fish Cakes, Hot Smoked Trout on a Potato Rosti, Wild Mushroom Risotto on Chinese spoons (v), Welsh Rarebit (v), Grilled Pear and Dolcelatte Cheese (v), Mini Eggs and Bacon on Toast, Soy and Ginger marinated Salmon in Filo, Asparagus and Crab Tartlets, Quail's Eggs with Hollandaise Sauce (v), Oriental Duck Pancakes
Summer Buffets and BBQs
Click Image For Example Of Dishes







Rare Roast Fillet of Beef and Horseradish Cream

Homemade Lamb Burgers

Slices of Chicken Stuffed with Spinach and Ricotta

Salmon Supremes served with Romesco Sauce

Tomato Tarte Tatin

Brie and Watercress Tarts

Mixed Green Salad with Asparagus, Parmesan and Pine Nuts

Spinach Leaves, Beetroot and Feta with a Maple Dressing

New Potato Salad with a Lemon and Tahini Dressing

Key Lime Tart

Chocolate and Almond Roulades
Dinner Party
Click Image For An Example Dinner








Starter
Cheese Souffles on Salad Leaves with Compote of Tomatoes

Main Course
Beef Wellington on a Celariac and Pancetta Puree and Red Wine Jus
Selection of Mustards and Horse Radish Sauce
Butter Potatoes in Garlic and Lemon Thyme
Melanzane Stacks
Green Beans
Chantenay Carrots cooked in Star Anise

Mini Puddings
Chocolate Crunchie Tartlets
Pistachio Macaroons
Mini Tarte Tatin
Lunches
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Starters

Bresaola with Fig and Grilled Artichokes

Timbale of Smoked Salmon, Fresh Salmon and Avocado

Roasted Mediterranean Vegetables and Buffalo Mozzarella Stacks

Mains

Roast Hake in a Crab and Herb Crust with a Dill and Saffron Sauce served with New Potatoes

Roast Loin of Lamb with Chargrilled Courgette and a Smoked Aubergine Puree served with Cous Cous

Stuffed and Roasted Fillet of Pork wrapped in Prosciutto Served with Parmentier Potatoes
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© 2014 Katie Ryder Richardson Catering