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

Below is a listing of our popular hot meal choices - they can be served as buffets or restaurant style.

We can, of course, adapt any of your personal favourites if you prefer.

Please call our office on 0141 440 0114 to speak to one of our chefs who would be delighted to discuss your menu in more detail.

STARTERS

pink lamb with watercress and mint salad
trio of melon & smoked duck with redcurrant dressing
brandied chicken liver pate pots with cornichons, capers & oatie biscuits
aromatic duck with pancake strips and gingered green leaves
~
tiger prawn & mango cocktail with bloody mary mayo
Sardine escabeche
crumbled goats cheese & pear salad with toasted cashews
carpaccio of swordfish on dill & cucumber discs
~
(v) exotic fruit cocktail served with sparkling cava
(v)quail eggs with sesame, celery & citrus dipping salts
(v) seasonal soups with warm artisan breads
(v) asparagus frittata with salsa verde
(v) mushrooms stuffed with walnuts & creamy goats cheese
(v) roast pumpkin, beetroot & ricotta salad
(v) cauliflower pakoras with pomegranate raita

MAIN COURSES

Beef
beef filled with carrot & daikon radish fettucine
grilled feather steak with US style creamed spinach
chunky beef bourguignon
salt and pepper steak with cauliflower puree
deep filled classic lasagne with mascarpone & basil
individual steak pie with ale and pastry lids
beef stroganoff with wild mushroom & wholegrain mustard

Chicken
braised chicken with grapes , chorizo & manzanilla sherry
preserved lemon chicken with olives and coriander
pan fried chicken breast with muscat wine & black pudding
mediterranean chicken with roasted vegetables
& parma ham wrapping
poached chicken in a star anise and chilli broth with bok choi
chicken with apricots, wild mushrooms & peach schnapps
venison wrapped chicken with haggis stuffing
chicken baked in limoncello with courgette spaghetti
chicken with baby turnips and mushroom veloute
succulent chicken pizzaiola with julienne peppers

Duck
caramel duck with sweet roasted garlic
gressingham duck breast with morello cherries
barbarie duck breast with ginger & soy glaze
sticky marmalade duck with toasted sesame seeds

Lamb
tender lamb fillet with redcurrant & kirsch sauce
roasted lamb with honey & caramelized apples
roast spring lamb with rose wine and oranges
rack of lamb with coconut gravy
persian lamb & rhubarb stew
lamb chops with smokey aubergines

Fish
salmon & cod fishcakes with parsley sauce
spice rubbed haddock fillets with oranges and parsley
seared scallops with peanut & parmesan crust
salmon fillets with lemongrass & coriander
grilled sea bass in a clear seafood consommé
with poached fennel
citrus marinated monkfish with lemon dressing
creamy fisherman's pie
soba noodles with seared tuna and soy mirin dressing
woven salmon & witches fingers lattice
steamed sea bass with flowered salts
hot smoked salmon with oranges and sesame onion rings
aromatic steamed thai cod fillet with asian greeens

Vegetarian
halloumi in vine leaves with watermelon & pistachio
mediterranean wellington
upside down chicory tart
roasted tomato and parmesan tart
vegetarian stroganoff with mustard creme fraiche
cannellini beans with wilted spinach, broccoli and roasted tomatoes
moroccan chick pea tagine
baked pink potato with torta di dolcelatte
sweet potato and brocolli frittata
brie & sundried tomato tart tatin
oriental vegetables with chilli, ginger & papaya
butternut squash, parmesan & pine nut pasta
maple roasted mushroom melts
grilled polenta wedges with roasted veg
crystal herb rice paper rolls with peanut sauce
garden vegetable gratin

All main courses are served with artisan breads, butter, potatoes or rice and seasonal vegetables.

DESSERTS

pineapple carpaccio with pine nuts, pomegranate & lemon
praline profiteroles with sticky coffee sauce
delicious lemon cream pots with poached fruits
poached pears with ginger and chilli butter
black forrest knickerbockers
whisky cranachans with highland snow
highland cheeseboard & oaties
caramelised orange cheesecake
baked cheesecake with saffron apricots
mars bar cups with toasted marshmallow
fresh fruit kebabs
mini toffee apples
organic chocolate strawberry & tablet chessboard
bitter sweet chocolate pear cake
chargrilled tropical fruits with orange drizzle
chocolate soup studded with glistening fruits
Our favourite make your own trifle with Scottish berries and fruit jelly - served in a tea cup
creme anglaise - with a mini jug plus a shot glass of praline chocolate to sprinkle

For more details or to make a booking please email us at catering@encroute.co.uk
or phone on 0141 440 0114