incorporating the company ethos to use the best available
seasonal produce,

July/ August 2009 canapés:

CANAPES:

 

FARM:

Prosciutto and celeriac twists

Mini savoury scones with ham and port figs

Chicken liver crostini with caramelised grapes

Chicken spears with coriander and honey dressing

 

SEA:

Sesame and wasabi-crusted tuna squares

Bay scented crystal king prawns with basil mayonnaise

Smoked salmon, cream cheese and watercress rolls

Seared salmon nicoise on a cucumber disc

 

FIELD:

(v) red bean and cashew bites

(v) rolled ricotta and sage crepes with parmesan shavings

(v) crispy vermicelli cakes with sesame vegetables

(v) pear and Roquefort tartlets

JULY/ AUGUST 2009 HOT MEALS:

en croute catering ltd are delighted to launch our June 2009 menus for restaurant style served boardroom lunches or dinners!

Please contact our events team on 0141 440 0257 to arrange a sample tasting, discuss your menu and confirm your booking. 

 Sue , Richy and Scot would be delighted to hear from you.

 

JULY/ AUGUST 2009 HOT MEAL RECOMMENDATIONS:

STARTERS:

Inspired by a recent visit to France ,

 our starters are served as verrines in gorgeous glassware, making an

 exciting, contemporary visual statement!

 

FARM:

Caprese salad with braesola, mozzarella and fresh basil

Velvet pate with raisin puree and balsamic

Diced pancetta with Boursin and quails egg

Stacked cobb salad

 

SEA:

Crystal king prawn and asparagus salad with caper dressing

Carpaccio of cucumber with crayfish and mustard grain vinaigrette

Scottish mackerel salad with vegetable crisps

Oysters with lemon and vodka granita

 

FIELD:

(v) aioli with vegetable dippers

(v) feta and lemon dip with crispy pitta and tomato salad

(v) mushrooms stuffed with walnuts and goat's cheese

(v) grilled lettuce with camembert and raspberry vinegar

MAINS:

 

FARM:

Peppered duck marinated in a blackcurrant and port sauce

Rosemary and lemon lamb served with cannellini beans and
spring greens

Succulent chicken breasts with coconut, chilli and lime stuffing

Aberdeen Angus beef stroganoff with beetroot and horseradish
crème fraiche

 

SEA:

Pan fried salmon fillet in a spinach broth with dill croutons

Poached halibut with lemony leeks

Salmon (or sustainable cod) on potato onion rosti with mint aioli

Miso steeped sea bass served on cucumber ribbons

 

FIELD:

(v) herbed lace pancake topped with summer vegetables and edible flowers

(v) portobella mushroom tower

(v) caramella of summery mint and ricotta

(v) ricotta and bell pepper cake

 

All main courses are served with artisan breads, butter, herbed potatoes and in-season veggies

DESSERTS:

 

Summer Pimm's sundae

Apple and quince tart with honey and hazelnut crème fraiche

White peaches in pink champagne jelly

The most amazing in-season fruit cheesecake martinis

Chocolate, coconut and pistachio log

Floating islands with pink pralines and green tea custard

Highland cheeses with oaties and chutney

Black forest knickerbockers

Jewel bright summer fruit studs in a lemon-grass custard soup

Nutella mousse cups served with a chocolate spoon

Butterscotch meringue kisses with boozy berries

JULY/ AUGUST 2009 SUMMERTIME

FINGER BUFFET OF THE MONTH

£13.95 per head

 

The chefs at en croute catering ltd recommend this delicious summertime menu

during July and August 2009

 

courgette and basil mousse sundaes served with crunchy
cheese straws

 

pan-seared Aberdeenshire venison loin with blueberries, shallots and red wine

locally grown potatoes and seasonal veggies

 

kiwi soup shots with white chocolate drops

 

fair-trade coffees and teas

 served with strawberries and balsamic vinegar