MINT

- Catering with Taste -

Tel: 01451 850265 or 07970 985650

Mint Catering with Taste


Sample Lunch & Dinner Party Menu


Starters:


Taleggio & Basil Twice Baked Soufflé, Pea Shoots & Balsamic Glaze


Pan Fried Scallops on Parsnip Puree, Crispy Pancetta & Romaine Salad


Fricassee of Wild Mushrooms on Toasted Brioche with a Tarragon Cream


Warm Crab & Asparagus Tart, Chive Hollandaise Sauce


Smoked Chicken & Guacamole Tian, Chilli Oil, Tomato Concasse, Bitter herb Salad


Cherry Tomato, Black Olive & Basil Tart Tatin with Mozzarella & Pesto Crème Fraiche (v)


Roasted Asparagus, Crispy Duck Egg, Chorizo & Herb Oil


Confit Duck Salad, Pecan Nuts, Blue Cheese Dressing


Summer Pea Soup, Minted Crème Fraiche, Parmesan Tuile (v)


Mints’ Signature Starter – Twice Baked Cheese Souffle, Spinach & Grain Mustard (v)


Cured Salmon, Horseradish Snow, Beetroot & Crème Fraiche


Pan Fried Pigeon Breast, Celeriac Puree, Crispy Pancetta (seasonal)


Warm Italian Gnocchi, Truffle Cream, Wild Rocket & Pecorino Cheese (v)


Seared Sesame Tuna, Asian Salad, Wasabi Cream


Salmon & Cod Fishcake, Pea Veloute, Watercress


Roquefort Tartlet, Waldorf Salad (v)



Main Course:


Lamb Shanks Braised in Balsamic, Rosemary & Garlic served with Parsnip Puree & Roasted Root Vegetables


Roasted Hake Fillet with Braised Fennel, Creamed Potatoes, Mussel & Dill Veloute


Roasted Gressingham Duck Breast, Celeriac Dauphinoise, Blackberry & Red Wine Sauce


Roasted Confit of Duck on Braised Puy Lentils with a Port & Red Wine Jus


Roast Fillet of Lamb on Wilted Spinach, Onion & Garlic Puree, Roasted Vine Tomatoes Red Wine & Thyme Jus


Pan Fried Halibut with Herb Crust, Chorizo & Mixed Bean Cassoulet


Fillet of Beef en Croute with Mushroom Duxelle, Baby New Potatoes in Parsley Butter, Madeira Sauce


Pan Fried Salmon Roulade, Mussels & Samphire, Lemon Beurre Blanc


Fillet of Beef au Poivre, Potato Gratin, Seasonal Greens


Venison Wellington, Celeriac Puree, Rosemary & Redcurrant Jus (seasonal)


Slow cooked Pork Belly, Caramelised Apples, Apple Puree, Cider Jus


Goats Cheese, Cranberry & Toasted Hazelnut Tart (v)


Roasted Aubergine Involtini, Cherry Tomato & Basil Sauce (v)


Butternut Squash Tortellini, Sage Butter, Rocket & Parmesan (v)


Boned Leg of Cotswold Lamb or Rack, Minted Béarnaise & Rosemary Sauce


Roasted Hake Fillet on Crab Risotto, Courgette & Tomato Concasse, Rocket & Lemon Oil



Puddings:


Stem Ginger Crème Brulee, Ginger & Almond Macaroons


Salted Caramel Tart, Clotted Cream


Warm Chocolate Fondant, Pistachio Ice Cream


Pavlova with Seasonal Fruits, Hot White Chocolate Sauce


Individual Poached Pears in Red Wine & Rosemary, Cinnamon Parfait


Fresh Seasonal Berries in Molasses Brandy Snap Baskets, Chilled Honey Zabaglione


Organic Dark Chocolate Marquise, Mixed Berry Compote


Coconut & Lemon Tart, Passion Fruit Cream, Mango Coulis


Dark Chocolate Torte Praline & Mint Gelato


Coconut Panna Cotta, Mango Salsa, Lemon Cigar


Rhubarb & Ginger Cheesecake, Rhubarb Compote (seasonal)


Individual Summer Pudding, Raspberry Sauce, Clotted Cream (seasonal)


Warm Chocolate Fondant, Dark Chocolate Sauce, Jaffa Ice Cream


Warm M’hencha Filo Parcel, Rosewater Syrup, Pistachio Ice Cream


French Tuile Basket, Seasonal Berries, Honey Sabayon




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