- Catering with Taste -

Tel: 01451 850265 or 07970 985650

Mint Catering with Taste

Sample Lunch & Dinner Party Menu


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


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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