en croute catering

July /August 2008 Canapes

FARM:

Rib-eye bruschetta with beetroot and lemon mayo

Proscuitto wrapped peaches

Lamb koftas with spiced courgette tzatziki

Tandoori chicken with coconut crust

SEA:

Smoked mackerel and prawn pate croutes

Soy and mirin kinglas salmon cubes

Fritto misto of courgette flowers with anchovy dressing

Smoked trout pinwheels balanced on a cucumber disc

FIELD:

(v) spinach and parmesan muffins

(v) feta, dill and potato tower

(v) home-grown tomato and porcini mushroom pizzettas

(v) chive and beetroot couscous spoons

SUMMERTIME SPECIAL JULY / AUGUST MENU

The chefs at en croute catering ltd recommend this delicious summertime menu
during July and August 2008

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

July / August 2008 Hot Meals

STARTERS:

FARM:

Aberdeenshire sourced beef carpaccio with mustard drizzle

Superhealthy thai style chicken with radish spaghetti

Broad bean, pancetta and courgette salad

Ch utneyed figs with parma ham and cheese twists

SEA:

Omega-3 rich sardines with crisp paprika crumbs

Samphire steamed langoustines with garlic dipping butter
and herby mayo

Baby potato salad with smoked mackerel and creamy gruyere dressing

Prawn and crab bisque

FIELD:

(v) griddled halloumi with triple crunch salad

(v) Italian salad with mini mozzarella and roasted red peppers

(v) fennel and orange summery salad

(v) home-grown cherry tomato sundaes

MAINS:

FARM:

Poached oriental chicken with five spiced cashews and little
gem lettuce

Seared beef with oranges and massaged with red chillies

Soy and mirin-glazed lamb with sweet potato mash

Aberdeenshire lamb fillet with carrot and daikon radish fettuccini

SEA:

Grilled chilli and coriander salmon with ginger rice

Flash cooked white fish with blood oranges, lemongrass and
sesame seeds

Steamed sea bass, green beans with a white wine, vanilla, cream and garlic sauce

Cajun blackened salmon nicoise

FIELD:

(v) in-season aubergine gratin

(v) paperdelle with mint and ricotta

(v) grilled and marinated summer veggies

(v) warm summertime salad of roasted raddicio and chicory

DESSERTS:

Summer pimm's sundae

White chocolate creams with balsamic strawberries

Marshmallows and meringues with boozy red berries

Highland cheeses with oaties and fruit pyramids

Raspberry and red wine slush with peach salad

Summer pudding trifles

Saffron poached pears

Evocative lemon meringue pie

Chocolate puddle pudding with milk chocolate sauce