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
Steamed asparagus with extra-virgin olive oil and freshly-shaved Parmesan
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
Individual summer puddings with Elderflower-scented cream
Lincolnshire cheeseboard with celery and grapes
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
Lincolnshire bangers and mash with gravy and green vegetable mix
English strawberries and organic cream, with vanilla pod ice cream
Traditional Cheeseboard
Rich roast Coffee Tea selections Lincolnshire Imp chocolates
The Trent
Snitterby Carr goats cheese tart Homemade red onion marmalade Mixed leaves Assorted Breads
Chicken breast with forcemeat stuffing wrapped in dry-cured bacon served on a bed of Ratatouille Simple green beans
Berry fruit Pavlova with vanilla cream Raspberry Sauce
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
Vegetarian herb wraps with houmous, sundried tomatoes, roast vegetables, salad leaves, seeds and Feta
Homemade vegetarian quiche with red onion relish
Lincolnshire Scotch eggs
Lincolnshire pork pie with homemade pickles & chutneys
Mini open rolls with prawns & smoked salmon
Salted crisps
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
