Sayers Catering - sample menus


	a buffet style menu CANAPES SCALLOPS IN FILO BASKETS WITH SWEET CHILLI SAUCE TOMATO AND BASIL BRUSCHETTA DUCK AND ORANGE TARTS SMOKED SALMON AND CREAM CHEESE ROULADES ******** FRESH CRAB IN FILO BASKETS ****** KILN ROASTED MANUKA SALMON SERVED WITH A DILL AND LEMON CRÈME FRAICHE COLD ROAST TOPSIDE OF DEVON BEEF THAI CHICKEN BLUE CHEESE AND LEEK ROULADE ROASTED VEGETABLE AND GOATS CHEESE TART MIXED LEAF SALAD WITH FRESH HERBS FRENCH BEAN, TOMATO, RED ONION, BLACK OLIVE AND FRESH BASIL SALAD COUS COUS WITH ROASTED VEGETABLES, GARLIC AND ROSEMARY RED CABBAGE, APPLE CELERY, CARROT, MIXED PEPPER AND FRESH CORRIANDER SALAD HOT NEW POTATOES WITH CHIVES AND MINT ****** FRESH STRAWBERRY PAVLOVA WITH STRAWBERRY COULIS CHOCOLATE AND BLACK CHERRY ROULADE LEMON TART DEVON CLOTTED CREAM ******** COFFEE

	a hot sit down meal CANAPES CRAB MARIETTES SALMON AND ASPARAGUS FILO TARTS BUTTER BEAN AND SAGE CROISTINNI CAMEMBERT AND BACON TOASTS ******** SMOKED DUCK BREAST SERVED ON A BED OF MIXED LEAVES AND ASPARAGUS ACCOMPANIED BY SPICED ORANGE CHUTNEY ****** ROASTED FILLET OF DEVON BEEF, SERVED ON A LEEK AND GARLIC MASH WITH RED WINE WILD MUSHROOMS AND CREAM SEASONAL VEGETABLES OR A SELECTION OF SALADS ****** CHOCOLATE POTS FILLED WITH BELGIAN CHOCOLATE MOUSSE SERVED ON A BRANDY AND VANILLA SAUCE HAZELNUT MERINGUES WITH RASPBERRIES DRIZZLED WITH A RASPBERRY COULIS ******** COFFEE
	a cold served sit down meal CANAPES RED PEPPER TOASTS PEAKING DUCK PANCAKES WITH HOI SIN SAUCE SUSHI GAMBA PRAWNS IN GINGER, LEMON AND CORRIANDER ******** ASPARAGUS WITH LEEKS, GINGER AND PROSCUITTO DRIZZLED WITH A SWEET BALSAMIC VINAIGARETTE ****** KILN ROASTED MANUKA SMOKED SALMON SERVED WITH A DILL AND LEMON CRÈME FRAICHE OR SPICED PEPPERED FILLET OF BEEF SERVED WITH A MUSTARD BEARNAISE HOT NEW POTATOES WITH CHIVES AND MINT RED CABBAGE, APPLE, CELERY, CARROT, MIXED PEPPER, SPRING ONOIN AND FRESH CORRIANDER SALAD FINE BEAN, BLACK OLIVE, RED ONION AND FRESH BASIL SALAD MIXED LEAVES WITH FRESH HERBS ****** SUMMER PUDDING WITH MIXED BERRY COULIS CRÈME BRULEE DEVON CLOTTED CREAM ******** COFFEE
	a hog roast and cold buffet CANAPES TOMATO AND BASIL BRUSCHETTA BEEF AND CHICKEN SATAY SCALLOPS IN FILO BASKETS WITH SWEET CHILLI SAUCE GUACAMOLE WITH TORTILLA CHIPS CHEESE AND WALNUT SCONES WITH CREAM CHEESE AND CHIVES ******** SPIT ROASTED HOMEMADE SAGE, ONION, APRICOT, APPLE AND WALNUT STUFFING SPICED GOOSEBERRY RELISH FRESH POACHED SALMON WITH LEMON AND WATERCRESS MAYONNAISE SPINACH ROULADE FILLED WITH CRAB MOUSSE SPINACH ROULADE FILLED WITH CREAM CHEESE AND VEGETABLES CREVETTES WITH GARLIC MAYONNAISE THIA CHICKEN ON STIR FRY RICE SALAD HOT NEW POTATOES WITH CHIVES AND MINT MOROCCAN COUS COUS MIXED BEAN, TOMATO, SWEETCORN, RED ONION AND FRESH BASIL SALAD MIXED LEAVES WITH FRESH HERBS RED CABBAGE, APPLE, CELERY, CARROT, MIXED PEPPER, SPRING ONION AND FRESH CORRIANDER SALAD ****** LEMON AND LIME TART CHOCOLATE PROFITEROLES DEVON CLOTTED CREAM ******** COFFEE