spring/summer 2016 event catering menus
TRANSCRIPT
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Breakfast Lunch Canapes Buffets Street Food BBQs Food & Drink Workshops
SPRINGSUMMER2016
MENUS
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CANAPES
2 options
Delivery only
Assembled on site with full service
Prices on request
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VEGETARIANCherry tomato & tarragon mini tartlets
Mini Roquefort cheese soufflés, red onion jam, oatcake crumbs & baby sorrel leafRoasted courgette, whipped feta & basil
rollsTandoori paneer, cucumber raita, mint
chutney on mini kolanji seed naan breadsPea & asparagus mini roulade
Cornetto of goats cheese with a roasted peach salsa
Tofu Vietnamese summer rolls with sriracha chilli dipping sauce
Falafel slider with harrisa & preserved lemon mayo
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MEATHerefordshire beef fillet, horseradish
cream, crispy shallot & rocket on tasting spoon
Smoked duck breast, fennel, apple, raspberry vinaigrette on chicory leaf
Ham hock & parsley mini terrines with sweet piccalilli
Chicken liver, madeira & thyme tartletsIndian spiced lamb, mint raita on mini
naanCrispy duck, feta & watermelon skewer
Chicken yakitori skewersMini New York hot dogs
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SEAFOODGin & Juniper infused salmon, pickled
cucumber & sour cream on bliniWhitby crab, minted mushy peas, sauce
gribiche on crostiniJapanese tuna tartare on tasting spoon
Vietnamese fishcakes, garlic & coriander dipping sauce
Classic crayfish cocktail on baby gem leafLebanese spiced king prawn brochettesSalt & pepper squid with chill, garlic &
spring onion served in a mini cone
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SWEETLimoncello tiramisu shootersElderflower & raspberry trifle
shootersMacha green tea mousse in a dark chocolate ‘coffee’ cup
Passion fruit panna cotta tartletsApple & blackberry crumble
tartletsMini orange & cardamom
polenta cakes Mini chocolate fondant muffins
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Blacksticks blue, apple, fennel, & walnut salad
Heritage tomato and soused shallot saladBengali spiced lentil, roasted cauliflower,
spinach & paneer saladSingapore style vegetable vermicelli
noodlesClassic tuna nicoise
King prawn ‘Emperors’ biryaniLamb rump, roasted courgette & red peppers, whipped feta & pine nuts
Chicken & tarragon fricassee with green summer vegetables
BOWL FOOD
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BREAKFASTOption 1
Selection of breakfast pastriesGranola & yogurt
Option 3Selection of breakfast
canapesEgg & bacon crostiniMini smoked salmon
& egg bagelsFeta & avocado on
rye breadMini French toasts
Option 2 Selection of mini
pastriesHot filled breakfast
rollsGranola & yogurt
Unlimited tea/coffee/water
with each package
Fresh juices £1.20 per
person supplement
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LUNCHOption 1
Selection of rolls & wraps
with meat & vegetarian fillingsMixed leaf salad
Kettle crisps
Option 2
Selection of rolls & wraps
with meat and vegetarian fillings
Two seasonal saladsKettle crisps
Fresh fruit platter
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FINGER BUFFET• Vietnamese spring rolls with sriracha chilli dip• Thai fishcakes with garlic & coriander dip• Chicken yakitori skewers • Roasted Char Sui pork buns• Panko crusted prawns with wasabi dip• Feta & spinach filo parcels• Mini lamb koftas with tzatziki• Falafel skewers with baba ghanoush dip• Onion bhajis with mango chutney• Mini pea & paneer curry puffs• Vegetable samosas with mint chutney• Tandoori lamb skewers with cucumber raita
• Mini cheeseburger sliders• Mini truffled Mac n Cheese pots• Mini fish tacos with tomato & lime salsa• Crayfish cocktail on baby gem leaf• Heirloom tomato & tarragon tartlets• Baby roasted new potatoes with sour cream & dill• Mini British pie selection with homemade ketchup• Mini red pepper & feta frittatas• Artichoke, olive and mozzarella brochettes• Salted caramel squares• Mini ‘molten’ chocolate muffins• Fresh tropical fruit kebabs
Minimum of 20 people
Option 1- 8 items Option 2 -12 items Option 3 - 5 items
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2 hot main dishes
2 side dishes
2 salads
Speciality breads/sundries
HOT FORK BUFFET
Menu influenced by a world cuisine
Cajun Mexican
Indonesian Thai
Mediterranean Arabian
Indian Oriental
European
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THE SMALL PRINT All prices include on site chef and front of house event staff
for first 50 people. Crockery, cutlery, tableware There maybe event specific hire equipment costs i.e. oven
hire. Additional staffing will be required for events of 50 people or more. The number of staff needed will vary depending on the
type of event and final guest numbers. For guidance Chef £25/per hour (4 hour minimum)
Front of house staff £15/per hour (4 hour minimum)Delivery charge of £20
We need to be notified about specific dietary requirements at least 72 hours before the event commences
Alcohol packages are available on requestFull sit down meal packages are available on request
If you have a specific brief/theme/cuisine requirement then please reach out to us
For full Terms & Conditions go to www,3geventcatering.comAll final prices exclude VAT