menus

Hot Canapés
• Mini Yorkshire puddings and horseradish beef
• Mini Yorkshire puddings with rare roast fillet of beef (*Market price applies)
• Baby Lincolnshire bangers and mash
• Aromatic duck with Hoisin sauce
• Chilli and lemon lamb bites with a herb crust
• Lamb Kofte-style meatballs
• Chicken pesto and melting Mozzarella bites
• Salmon, prawn and squid in Tempura batter with sea salt and homemade tomato relish
• Thai fish cakes with sweet chilli dip
• Crab cakes in polenta crust and tangy island sauce
• Grimsby haddock in Tom Wood’s Beer batter and tartare sauce
• Coconut ginger and chilli king prawns
• Seared scallops with salsa verde (*Seasonal)
• Stilton and port mushrooms (V)
• Oregano and Mozzarella vine cherry tomatoes (V)
• Sourdough rarebit bites (V)
• Aubergine and artichoke bruschetta (V)

Cold Canapés
• Smoked salmon and roast red pepper rolls with chive and cream cheese
• Quail’s egg with salmon tartare & celery salt
• King prawn and crevette platter, salsa verde, Romesco and Marie Rose sauces
• Smoked salmon & jasmine rice balls with wasabi and pickled ginger
• Crab on little gem leaf (*Seasonal)
• Garlic & fennel spiced duck
• Toasted walnut loaf with chicken liver pate and redcurrant jelly
• Quail Scotch eggs
• Chicken and green bean twists with Sesame seeds
• Goats cheese tart bites (V)
• Melon and Spanish ham skewers
• Cherry tomato bonbons (V)
• Mushroom and thyme pate on rye bread (V)
• Carrot and cumin pate on Pumpernickel (V)
• Spiced Aubergine Rolls (V)

Cold Vegetarian Canapés
• Oregano & Mozzarella plum cherry tomatoes
• Mini Bloody Mary jellies with celery
• Quail’s egg with celery salt & salsa verde
• Tunisian-spiced aubergine bruschetta with sour cream
• Mushroom, thyme & ricotta pate on rye & melba toasts

Hot Vegetarian Canapés
• Feta Gruyere & Cheddar herb fritters with tomato & balsamic jam
• Sesame roast asparagus with horseradish vinaigrette
• Curried sweet potato and coriander cakes with mango relish
• Pecorino & wild mushroom bites with tomato dipping ketchup
• Puy lentil & chive cakes with sour cream & garlic
• Portobello mushroom & walnut filo parcels
• Thai-spiced bean cakes with a sweet pepper sauce
• Lentil & cumin cakes with fresh mint raita

Sweet Canapés
• Fresh fruit platters with hot chocolate orange dipping sauce
• Chocolate profiteroles
• Rich & dark chocolate brownies
• Mini meringues with Chantilly cream & fresh fruits
• Mini crème brulees
• Blackcurrant cheesecake biscuit
• Shot of Eton Mess
• Tiny lemon tart bites
• Mini ice cream cones

 

The Coleby

A selection of five canapés

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Steamed asparagus with extra-virgin olive oil and freshly-shaved Parmesan

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Roast rib rack of lamb with herb and mustard crust, on a bed of new potatoes with port and red wine gravy, mint and redcurrant sauces. Vegetables to complement

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Individual summer puddings with Elderflower-scented cream

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Lincolnshire cheeseboard with celery and grapes

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Rich ground coffee and tea selection
Lincolnshire Imp chocolates

 

The Lincolnshire
Sourced within a five-mile radius of our New Holland kitchens

Leak and potato soup
or
Local smoked chicken breast salad with red onion marmalade

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Lincolnshire bangers and mash with gravy and green vegetable mix

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English strawberries and organic cream, with vanilla pod ice cream

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Traditional Cheeseboard

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Rich roast Coffee
Tea selections
Lincolnshire Imp chocolates

 

The Trent

Snitterby Carr goats cheese tart
Homemade red onion marmalade
Mixed leaves
Assorted Breads

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Chicken breast with forcemeat stuffing wrapped in dry-cured bacon served on a bed of Ratatouille
Simple green beans

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Berry fruit Pavlova with vanilla cream
Raspberry Sauce

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Rich roast Coffee
Tea selections
Lincolnshire Imp chocolates

 

The Halton

Roast duck and orange pate with rocket salad and Cumberland jelly
Homemade bread selection

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Roast sirloin of Lincolnshire Red beef, roast potatoes and Yorkshire puddings with onion gravy, horseradish and mustards
Seasonal vegetables

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Zesty lemon tart with vanilla pod ice cream and fresh berries

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Cafe du Monde coffee and tea selections
Handmade petits fours

 

The Whitton

Choice of five canapés with drinks reception

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Carving Buffet
Honey and clove roast ham
Fish platter of poached salmon, smoked salmon, prawns, crevettes and fresh crab served with lemon and Marie Rose sauces
Roast free range Chicken ‘Caesar Style’
Feta and sun-dried tomato quiche with red onion marmalade
Hot new potatoes
Assorted breads

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Fresh fruit salad
Individual meringues
Chantilly cream
Chocolate profiterole mountain
Vanilla pod ice cream

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Rich roast Coffee
Tea selections
Lincolnshire Imp chocolates

 

Traditional Finger Buffet 1

Delivery and collection
Includes buffet tablecloth & crockery
Assorted cocktail sandwiches with roast meats, fish and vegetarian fillings

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Vegetarian herb wraps with houmous, sundried tomatoes, roast vegetables, salad leaves, seeds and Feta

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Homemade vegetarian quiche with red onion relish

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Lincolnshire Scotch eggs

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Lincolnshire pork pie with homemade pickles & chutneys

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Mini open rolls with prawns & smoked salmon

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Salted crisps

 

Traditional Finger Buffet 2

Delivery and collection
Includes buffet tablecloth & crockery
Assorted cocktail sandwiches with roast meats, fish and vegetarian fillings

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Chicken Caesar wraps

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Indian-spice chicken bites with mint yoghurt dip

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Vegetable bruschetta with roast vegetables, Mozzarella cheese and basil Pesto

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Seeded bagels with cream cheese, rocket and oak-smoked salmon

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Vegetable crisps

 

Wine-Tasting Dinner

On Arrival
House selection – Pascual Toso Brut Sparkling, Mendoza, Argentina N.V.

A warm salad of roast squash with dry-cured bacon and shaved parmesan
Soave Classico DOC ‘Vigneto Monte Tenda’ Italy 2006

Salmon fishcakes with dill – or – Thai chicken skewers
Anakena single vineyard Viognier, Chile 2007

Braised duck with lentils and garlic
‘Bricco’ Primitivo IGT, Puglia, Italy 2006

Poached pears in red wine with cinnamon and crème fraiche
‘Tamaya’ Sweet Goat Muscat, Chile 2006

 

The Pudding Club
Choice of light supper

Minute steak with tapis verte (watercress, parsley, peppercorn & chive butter)

Salmon & haddock grill with Moroccan spice (coriander, garlic, cumin, saffron & red pepper)

Feta-stuffed roast onions (Feta, sun-dried tomato, thyme & walnut stuffing)

All served with a salad bowl & new potatoes

Followed by:

Chocolate & toffee fondant – Hot chocolate sponge pudding with gooey toffee centre served with fresh egg custard sauce

Fresh fruit salad with chilli syrup – Traditional and exotic fruits with zingy fresh red chilli sauce and fresh mint leaf

Tutti Frutti ice cream with Turkish Delight – Old English vanilla ice cream with glace fruits and rose syrup Turkish Delight

Apple berry with almond crisp – Hot Bramley apples and blackberries with flaked almonds and crumble topped with clotted cream

Brioche & brandy pudding with raspberry crème brulee cream – Warm buttery brioche soaked with Spanish brandy, baked in an egg and cream mix with sultanas, served with a chilled raspberry cream

 

Christmas Menu 2010

Starter
Cook’s prawn cocktail
Winter vegetable soup
Goats cheese tart with mixed leaves and red onion marmalade
Chilled melon with autumn fruit chutney

Main Course
Traditional turkey with chipolata, bacon roll and sage & onion stuffing
Spice-crusted oven-baked salmon with a red pepper cream sauce
Bacon-wrapped chicken breast stuffed with garlic cream cheese & herbs
Stuffed field mushrooms with chickpeas, wild mushrooms, cashew nuts & almonds with a Mozzarella crust (V)

Dessert
Christmas pudding with a rich rum sauce
Lemon cheesecake with a raspberry sauce
Treacle tart with a vanilla pod ice cream
Stilton & biscuits
Trio of ice cream

£19.50 per person, dates by arrangement. For parties of more than 20 a pre-order and deposit of £10 per person is required.
For bookings and further information, please contact Cook’s on 01469 532020 or email jackie@cooks-catering.co.uk

 
 
 


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