SUMMER 2008 BARBEQUE MENUS

INCLUDING OUR FANTASTIC NEW PAELLA PAN

Adding a whole new dimension to outdoor entertaining!

All our BBQ chefs are trained to the highest standards in fire safety.

 We have listed our responsibilities and action plan at the end of the
bbq menu section.

£6.50 per head

Plain and simple summer food:

Seasoned beef burgers

Glazed sausages

Sesame roll, relish and salad pot

£14.95 per head / with one dessert

Traditional beef burgers

Honey and three mustard sausages

Chunky chicken kebabs with soy and ginger glaze

(v) BBQ veggies with goat's cheese

with a herbed tortilla wrap

plus

three add ons from the list at the end of our BBQ selection

£16.95 per head / With two desserts

Chunky beef burgers

Boursin stuffed turkey burgers

Veggie burgers

Beer and maple glazed sausages

Charred chilli chicken

(v) Mediterranean vegetable stacks

plus

four add ons from the list at the end of our BBQ selection

Scrummy specials - £3 supplement per head

Giant paella pan packed with rabbit, lobster tails, squid and chicken and saffron rice

Venison, mustard and pickle toasties

Crispy bacon wrapped butternut squash

Citrus and soy glazed chicken breasts

Garlic and lamb meatball skewers

Honey and three mustard farmers market sourced sausages

Cajun pork fillet in a beer sauce

Frankfurter whirls

Figs with honey, gorgonzola and prosciutto

Venison steak, mustard and pickle toasties

Garlic and lamb meatball skewers

Chicken and chorizo kebabs

Best ever steak sandwich

Bonfire steaks with chimichurri sauce

Redcurrant and sherry beef short ribs

Charred skin-on salmon with a tropical fruit salsa

Chilli and lime king prawns

Grilled sardines

Chamomile tea-smoked mackerel

Swordfish kebabs with a fiery pepper drizzle

Chilli crab with shredded kaffir lime leaves

Seared salmon with orange butter sauce

(v) BBQ goats cheese pizza

(v) Aubergine, tomato and mozzarella stacks

(v) Summer veggie parcels with honey butter

(v) Rock salt roasted onions

(v) Char-cooked in-season vegetables with peanut sauce

(v) Aubergine, tomato and mozzarella stacks

(v) Autumn veggie parcels with honey butter

(v) BBQ goats cheese pizza

(v) Pesto pasta parcels

(v) Portobello mushrooms with cherry tomatoes and basil

ADD ONS:

(v) Couscous with broad beans, peas and mint

(v) Summery potato salad with edible flowers

(v) Carrot and cumin coleslaw

(v) Beetroot, green bean and tarragon salad

(v) Mango, tomato and red onion salad

(v) Fragrant leaves with summer herbs

(v) Pesto linguine with toasted pine nuts and fresh parmesan shavings

(v) Chickpea and broccoli salad with harrisa yogurt

(v) Broad bean, endamame bean and lentil salad

(v) Figs, honey and gorgonzola salad

(v) Sweet potato and three onion salad

(v) Aubergine oven roasted chips with yoghurt

(v) Parmesan and lemon thyme parsnip strips

(v) Salt crusted potatoes

Chilli and lime corn cobs

(v) Baked potatoes with favourite fillings

(v) Garlic foccacia triangles

(v) Crudite bouquets with spiced hummous dips

DESSERTS

Raspberry chocolate brownies

Favourite s'mores

Toffee bananas with butter scotch

Pineapple wedges with rum and butter glaze

Barbeque strawberry croissants

Pear wafers served with Dunsyre blue cheese mousse

Chocolate and oat s'mores

Box barbequed Scottish camembert

Toasted peach and melon skewers with ginger and brown sugar butter

Toffee banana and marshmallow kebabs

Seared nectarines with brandy and pumpkin seeds

Mini meringue mountain

Chocolate covered mint meltaway cupcakes

Sweet melon and lime martinis

Fig and grape fritters

Creamy fruit cheesecake shots

Barbecue Fire Safety

The fire safety aspect of barbeques is generally regarded as the principle cause for concern and the personal safety of people attending is dependent largely on the degree of responsibility being exercised. Where behaviour is not controlled the risk of injury increases proportionally. An appropriate number of en croute catering ltd staff will, therefore be available to assist in controlling the event.

Employing a professional caterer will ensure that the barbeque grilling equipment is suitable for the purpose and has been appropriately tested and maintained and will be verified by en croute catering ltd on request.

En croute catering ltd are conversant with the required safety precautions, the following precautions will be observed:

The grill will be located clear of any buildings or structure (two metres minimum)

The grill will be positioned on a stable base and sufficient clearance will be allowed from other activities.

The cooking operation will be constantly monitored.

Proper grilling utensils will be used for safe handling.

Water spray will be kept handy to deal with any minor flare-ups.

Staff will ensure that the grill is cool before attempting to move it.

The barbeque controls and the cylinder valve must be turned off before changing cylinders. Changing cylinders should be undertaken in the open air.

Spare cylinders should be kept outside and protected from direct sunlight.

When finished cooking, the gas cylinder should be turned off before the barbeque controls, which will ensure that any residual gas in the pipeline is used up.

An ABC Dry Powder Fire Extinguisher and a Fire Blanket will be provided and located in a position within easy reach of the hazard area.

All staff will be familiar with the operation of the fire-fighting equipment.