Menus for Caroline Wholey

Catered Menu

3 dinner courses at £42.00 per head
3 courses of canapes, starters and mains at £45.00 per head
4 courses at £50 per head

PLEASE CHOOSE THREE CANAPES AND ONE MEAL COURSE FOR THE WHOLE PARTY UNLESS YOU HAVE A VEGETARIAN OR OTHER DIETARY REQUIREMENT.

Canapes

Fish Ceviche with Coriander served on individual spoons
Honey and Mustard Cocktail Sausages
Bloody Mary Tomatoes served with Celery Salt (V) (contains alcohol)
Miniature Yorkshire Puddings filled with Rare Beef, Horseradish Sauce and Watercress
Smoked Salmon and Beetroot Crème Fraiche Blinis
Parmesan ‘Lollipops’ (V)
Watermelon and Feta Bites with Basil Oil  - (Summer)
Miniature Spinach Roulade with a Creamy Tomato Filling (V)
Endive Boats with Roquefort, Pear and Walnut (V)
Prawn and Chorizo Canapes with a Garlic Dip

Starters

Pea and Mint Soup with Parmesan Tuiles (V) Served hot or cold by request
Classic Borscht adorned with Soured Cream (V by request)
French Onion Soup served with Cheese’d Croutons
Smoked Salmon Pate and Melba Toast
Smoked Haddock, Leek and Chive Tartlets
Chilli Lime Cucumber Noodles on Salted Watermelon with Fresh Mint (V) Seasonal
Tians of Crab and Avocado
Roasted Carrots with Goat Cheese and Pomegranate (V)
Asian Style Prawn Salad
Seared Pears and Prosciutto Salad (V with Figs)
Chicken Liver and Thyme Pate served with Toasted Brioche

Mains

Roast Beef with a Port and Rosemary Jus, served with Dauphinois Potatoes and Seasonal Vegetables.
Braised Shoulder Of Lamb with Fruit Stuffing served with Duchess Potatoes and Seasonal Vegetables
Fanned Duck Breast with Mango and Chilli Salsa, served with Mixed Rice  - (Summer)
Fanned Duck Breast with a Rich Fruit Sauce, served with Mixed Rice  - (Winter)
Chicken Saltimbocca with Marsala, served with New Potatoes and Seasonal Vegetables.
Water Buffalo Faggots in a Rich Onion Gravy served with Creamy Mashed Potatoes
Tenderloin of Pork with Baked Apple and Cider Jus, served with Roast Potatoes and Seasonal Vegetables
Salmon Fillet with Citrus and Thyme, served with New Potatoes and Seasonal Vegetables
Za’atar Roasted Butternut Squash with Spiced Yogurt and Pickled Chillies, served with a Carrot, Dill and Coriander Salad (V)
Fennel and Lemon Risotto (V)
Golden Glazed Carrots, Mushroom and Hazelnut Tart (V)
Sharing Platters of Warm Shredded Lamb Salad with Mint and Pomegranates, served with Pitta Breads, Home Made Hummus, Home Made Onion Pickle and a Green Leaf Salad  - (Summer)

Pudding

Individual Chocolate Torte served with Red Berries and Double Cream
Individual Tart Tatin served with Double Cream
Individual Classic Pavlova served with Seasonal Fruit
Individual Banoffee Pies
Lemon Parfait with Raspberry Coulis and a Meringue Kiss
Chocolate Roulade with a Seasonal Filling
Raspberry Mille Feuille
Citrus Cheesecake on a Ginger Biscuit Base
Whisky’d Caramelised Oranges

Extras

Cheeseboard with biscuits, fruit, and celery at £10.00 per head
If the client provides the cheese, I will present it and provide the biscuits, fruit, and celery at £4.00 per head

Coffee and Home Made Chocolates at £4.50 per head

Tea lights in plain glass bowl holders to add atmosphere: £15 hire
The numbers depend on what looks best on the table but usually between 20 to 40 candles.

For larger numbers and for canapes, I strongly advise that you also have a waiter/waitress for the evening.  
I can provide one for £10 an hour – they normally work for 2 to 4 hours depending on your timings.

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