Canapés Canapés

Total Page:16

File Type:pdf, Size:1020Kb

Canapés Canapés Canapés Canapés Canapés We have an extensive selection of canapés for your private dining events. � Cured and smoked salmon rillettes Creme fraiche, trout caviar, pumpernickel Each canapé is priced at £2.50, except for those marked � Asparagus and shitake rice paper roll (v) with *, which are £3.50 each. ` � Butternut squash and ricotta torte Sage and chilli crème fraîche (v) The recommended Canapé menu is 10 pieces per � Cheddar, cep and port wine jelly ’sandwich’ (v) person. � Savoury shortbread Preserved cherry tomato, basil, parmesan cream (v) Cold canapés � Foie gras ballotine cane sugar crust, granny smith apple purée, brioche* � Tamarind glazed beef peanut rice cakes, lemon sesame carrots � Acorn fed ham preserved cherry tomatoes, green olive, sliced manchego* � Seared beef carpaccio toasted crostini, rocket, ricotta and truffle oil � BBQ duck served in a cucumber cup with spring onion and baby coriander � Grilled cornish mackerel roll avocado, cucumber, shiso, celtic mustard � Yellowfin tuna Pea shoots, sweet soy, wonton wafer, wasabi mayonnaise GRAND CAFÉ I MEZZANINE LOUNGE I SAUTERELLE I THE PRIVATE ROOM I REX EVENTS Hot canapés � Grilled Hereford steak and chips Shellfish canapés béarnaise sauce* � Miniature cheeseburgers � Sugar cane prawns monterey Jack, tomato relish, brioche bun smoked chilli vinegar � Honey and mustard glazed Cumberland sausages � Classic american crab cakes creamed potato dip coriander tartare � Braised spring lamb and rosemary cottage pies � Queen scallop ceviche cheesy potato crust served on the half shell over crushed ice* � Grilled yellowfin tuna burgers � Chilli crab maki roll * Pickled ginger, wasabi mayonnaise � Smoked prawn cocktail � REX fish and chips � Poached lobster In cones, tartare sauce cucumber, borage flowers, coronation mayonnaise* � Smoked salmon � AA rock oysters Emmenthal and cream cheese croque monsieur served in a cone* shallot vinegar, lemon or tabasco � Blackened miso halibut skewer � Arbroath smokie and gruyere croquettes � Thai vegetable spring rolls Sweet chilli and lime dip (v) � Chickpea fritters Rose harissa yoghurt (v) � Truffled goats cheesearancini Salsa verde dip GRAND CAFÉ I MEZZANINE LOUNGE I SAUTERELLE I THE PRIVATE ROOM I REX EVENTS Dessert canapés � Mini ice cream or sorbet in cones � Cinnamon sugared donuts served on crystallized sugar � Passion fruit meringue kisses � Black forest lollipops 70% dark chocolate kirsch and cream � Fruit macaroons � Roasted rhubarb tartlets fromage frais mousse � Rocky road marshmallow brownie � Garden fruit jellies � Millionaire’s shortbread squares � Mini rose petal and raspberry éclairs � Tiramisu cone mascarpone cream ameretti jelly, coffee chocolate crumbs The availability of menu items is subject to market availability. All red meat will be served pink for the entire party where appropriate. VAT is included at 20% A discretionary 12.5% service charge will be added to your bill GRAND CAFÉ I MEZZANINE LOUNGE I SAUTERELLE I THE PRIVATE ROOM I REX EVENTS Bowl food Bowl Food Hot menu Bowls are £5.20 each and we would recommend 3 � Pot roast baby chicken bowls per person, served either from food stations or pancetta, carrot puree, red wine sauce � Moroccan lamb tagine on trays around the room. cous cous, prunes and almonds We are also happy to discuss bespoke bowl food � Bouillabaisse of rockfish rouille, garlic croutons options for your event. � Yellow curry of squash and baby aubergine jasmine rice, spring onions and coriander (v) � Warm orzo pasta salad grilled artichokes, olives, capers, parsley, saffron tomato dressing (v) Cold menu � Smoked duck and fine bean salad quince, foie gras, hazelnut dressing � Citrus cured sea trout cucumber, new potato, tobiko, pea shoot salad, wasabi mustard dressing � Seared yellow fin tuna lemon, parsley, romesco salad � Colston basset stilton and red chicory salad candied walnuts, pommery mustard dressing The availability of menu items is subject to market availability. All red meat will be served pink for the entire party where appropriate. VAT is included at 20% A discretionary 12.5% service charge will be added to your bill GRAND CAFÉ I MEZZANINE LOUNGE I SAUTERELLE I THE PRIVATE ROOM I REX EVENTS .
Recommended publications
  • Industry Trade Toolkit
    FOR INDUSTRY USE ONLY For further information or to give feedback on this guide, contact: Seafood Scotland t. +44 (0) 131 557 9344 e. [email protected] w. www.seafoodscotland.org Scottish Salmon Producers Organisation t. +44 (0) 1738 587 000 TRADE TOOLKIT e. [email protected] w. www.scottishsalmon.co.uk FOR THE SCOTTISH SEAFOOD INDUSTRY Label Rouge Scottish Salmon t. +33 (0) 141 02 85 03 e. [email protected] w. www.saumonecossais.com Scotland Food & Drink t. +33 (0) 131 335 0940 e. [email protected] w. www.scotlandfoodanddrink.org Scottish Development International Douglas McCheyne t. +33 (0) 141 228 2960 e. [email protected] @SeafoodfromScot Seafood from Scotland Edition 01 June 2016 C M Cutter Artwork Approval Y K Job number: AS00222 Client: SFD Job description: Toolkit Cover Manager: Yvonne Artwork proof amend by: Dominic Designer: Dawn Proof number: 2 Artwork created by: Karen Date: 24/05/16 This toolkit is for industry use only. It is not for use with buyers or consumers. For a list of all marketing materials that can be used with consumers, see page 10. Contents 02 A guide to this booklet 03 Brand model 04 Scotland – A Land of Food and Drink branding 06 Seafood from Scotland and Scottish Salmon brands 08 Key strengths and benefits 10 Seafood from Scotland marketing and communications 16 Shellfish sub brand 18 Salmon sub brand 20 Whitefish sub brand 22 Oil-rich fish sub brand What is this toolkit for? This toolkit has been designed to help you and others in the industry to communicate the same strengths and unique selling points that make the Scottish seafood industry, its people and products distinctive.
    [Show full text]
  • [email protected]
    Scottish Ark of Taste Foods 1. Beremeal 16. Artisan Scottish Crowdie 29. Shetland Goose 2. North Ronaldsay Sheep 17. Original Fresh Blood 30. Native Bred Aberdeen 3. Wild Scottish Juniper Scots Black Pudding Angus 4. Shetland Black Potato 18. Traditional Finnan Haddie 31. Prestonfield Rhubarb 5. Shetland Cabbage 19. Original Arbroath Smokie 32. Native Scottish Goat 6. Native Shetland Sheep 20. Ayrshire Farmhouse 33. Mr Little’s Yetholm Gypsy Cheese Potato 7. Reestit Mutton 21. Fife Farmhouse Cheese 34. Mountain Hare 8. Shetland Kye (cattle) 22. Anster Farmhouse 35. Highland Burgundy Red 9. Peasemeal Cheese Potato 10. Musselburgh Leek 23. Pepper Dulse 36. Isle of Colonsay Wild 11. British Red Grouse 24. Native Black Bees Flower Honey 12. Dulse 25. Scots Dumpy 37. Original Belted Galloway 13. Boreray Sheep Cattle 26. Scots Grey 14. Soay Sheep 38. Salt Herring 27. Shetland Duck 15. Isle of Skye Sea Salt 39. Traditional Ayrshire 28. Shetland Hen Dunlop Andrew Abraham’s Honey photo: © w.barrie Fife Farmhouse Cheese St Andrews Farmhouse Cheese Co photo: © w.barrie Ayrshire Farmhouse Cheese photo: © w.barrie Traditional Ayrshire Dunlop photo: © w.barrie Scottish Artisan Crowdie, Dunlop Dairy photo: © w.barrie Native Bred Aberdeen Angus: Dunlouise (pictured) & Hardiesmill photo: © j.soutar Original Belted Galloway, Mochrum Herd. Photo. Scottish Farmer Shetland Kye, Ronnie Eunson photo: © w.barrie Original Fresh Blood Scots Black Pudding from Tullochs of Paisley & John Lawson, West Lothian photo: © w.barrie Native Shetland Sheep, Richard Briggs
    [Show full text]
  • Day Delegate Package
    DAY DELEGATE PACKAGE ONE Whether you are looking to provide simple coffee & shortbread, or something more unusual, Edinburgh Zoo can offer a wide range of options to revive & refresh your delegates, and to help them stay alert & energized throughout the day. Conference Package would normally include 3 breaks: Registration Select from our menu options Tea, Coffee & Scones preserves Afternoon Mid-Morning Tea, Coffee & Homebakes Tea, Coffee & Shortbread Please view our Refreshment upgrades for a selection of options available, to indulge & delight your delegates Lunch DAY DELEGATE PACKAGE ONE £35.00 inc vat Finger Food Lunch Options Menu 2 Menu 3 Our Finger Food menus offer a Assorted Selection of Sandwiches Assorted Selection of Sandwiches selection of fresh fish, meat & on Flavoured Breads & Baguettes on Flavoured Breads vegetarian bites, suitable for any time of day. This is normally served as a Scottish Salmon Kebabs, Tandoori Chicken Yakatori Skewers standing option, offering guests a Marinade, Yogurt & Mint Dip ~ chance to do some networking. ~ Kidney Bean & Lime Quesedillas Haggis Bon Bons, Arran ~ Mustard Mayo Thai Style Fish Cakes, Chilli Menu 1 ~ Dipping Sauce Smoked Applewood Cheese & ~ Assorted Selection of Sandwiches Leek Tartlets Chocolate Chip & Orange Loaf on Flavoured Breads ~ ~ Lemon Drizzle Syrup Cake Fresh Fruit Platter Oven Baked Sausage Rolls, ~ Topped with Poppy Seeds Fresh Fruit Platter Please select from our Buffet ~ style menus as part of the Mini Pizzettes, Tomato, Basil DD package & Mozzarella ~ Smoked Haddock &
    [Show full text]
  • Fishmonger Practice Display and Merchandising
    Fishmonger Practice DISPLAY AND MERCHANDISING Draft Materials This is a typescript from the 1989 Training Manual developed by Seafish. The manual will be updated later in 2018, and until then this typescript will be made available to potential users. The contents of this file remain the intellectual property of the Sae Fish Industry Authority. General Objective: On completion of this training programme trainees will be able to apply basic display and merchandising principles in order to create effective displays of fish and fish products. Session Outline Session Title Time Indicator 1. Scope and purpose of display 1.0 hour 2. Display communication 1.0 hour 3. Product display properties 2.0 hours 4. Display equipment and accessories 3.5 hours 5. Product arrangement 5.0 hours 6. Display maintenance 1.5 hours Total Time Indicator 14.0 hours Contents Page TRAINER’S GUIDE Benefits of systematic training 1 Guide to the manual 2 How to design a training session 7 Setting objectives 9 Use of questions in training 10 Correction coaching 12 SESSION OUTLINES 1. Scope and purpose of display 14 Information sheets 23 2. Display communication 41 Information sheets 49 3. Product display properties 68 Information sheets 87 4. Display equipment and accessories 117 Information sheets 186 5. Product arrangement 224 Information sheets 255 6. Display maintenance 304 Information sheets 331 VISUAL AIDS ADDITIONAL TRAINING RESOURCES 338 Benefits of systematic training This instructor’s manual has been designed to assist the on-the-job training of staff employed in fish retail establishments. Below are listed some of the benefits which can be obtained by following a programme of systematic training.
    [Show full text]
  • Finnan Haddock Kedgeree
    Finnan Haddock Kedgeree Finnan Haddock originated from around Aberdeen on the east coast of Scotland. Heavily smoked with peat – leaving the skin darkened and the flesh a distinct lemon colour. Finnan haddock is traditionally used in Cullen Skink – a thick soup of Finnan Haddock, potatoes and onions cooked in fish stock. For the Rice 2 shallots, finely diced 100g butter 2 tsp Madrass curry powder 2 tsp turmeric 350g wild rice 850ml chicken stock sea salt and freshly ground pepper For the Dressing 2 shallots, finely dices 50g butter 2 tsp curry powder (pinch of saffron strands, optional) 100ml white wine vinegar 300ml crème fraiche sea salt and freshly ground pepper For the Finnan Haddock and Presentation bits 500ml full fat milk 2 fillets of Finnan Haddock or undyed smoked haddock, Arbroath smokie, smoked mackerel or kipper fillets 8 large free range eggs, medium boiled (about 5 minutes) until the yolk has only just set, shelled and quartered 8 spring onions, finely sliced hand full chives, finely chopped Braise the Rice Put an ovenproof casserole dish on the hob, sweat the shallot in some butter until soft, add the curry powder and turmeric. Cook the spices for a few seconds then add the rice. Stir the mixture until all the rice grains are well coated, pour over the hot chicken stock and bring to a simmer. Place the lid on and put in a hot oven for around 40 minutes or until all the liquid has been absorbed (wild rice takes a little longer to braise than regular long grain or basmati).
    [Show full text]
  • a - TASTE - of - SCOTLAND’S Foodie Trails
    - a - TASTE - of - SCOTLAND’S Foodie Trails Your official guide to Scottish Food & Drink Trails and their surrounding areas Why not make a picnic of your favourite Scottish produce to enjoy? Looking out over East Lothian from the North Berwick Law. hat better way to get treat yourself to the decadent creations to know a country and of talented chocolatiers along Scotland’s its people and culture Chocolate Trail? Trust us when we say Wthan through its food? that their handmade delights are simply Eat and drink your way around Scotland’s a heaven on your palate – luscious and cities and countryside on a food and drink meltingly moreish! On both the Malt trail and experience many unexpected Whisky Trail and Scotland’s Whisky culinary treasures that will tantalise your Coast Trail you can peel back the taste buds and leave you craving more. curtain on the centuries-old art of whisky production on a visit to a distillery, while a Scotland’s abundant natural larder is pint or two of Scottish zesty and refreshing truly second to none and is renowned for ales from one of the breweries on the Real its unrivalled produce. From Aberdeen Ales Trail will quench your thirst after a Angus beef, Stornoway Black Pudding, day of exploring. And these are just some Arbroath Smokies and Shetland salmon of the ways you can satisfy your craving for and shellfish to Scottish whisky, ales, delicious local produce… scones, shortbread, and not to forget haggis, the range is as wide and diverse as Peppered with fascinating snippets of you can possibly imagine.
    [Show full text]
  • Edinburgh Castle Menu
    1 EDINBURGH CASTLE MENU CELEBRATE YOUR EVENT IN STYLE AT EDINBURGH CASTLE No matter what the occasion of your event, our simple approach of putting people first is, we believe, something that sets us apart. 2 CANAPÉS MEAT VEGETARIAN Stornoway black pudding and Clash farm pork sausage roll, tomato fondue, Parmesan shortbread, cherry tomato, parmesan cream, green basil (c) rocket (w) Perthshire wild mushroom and asparagus tartlet, semi dried tomato (w) Campbells of Linlithgow haggis rolled in Grampian oats, Auchantoshan single malt whisky sauce (w) Sticky shallot and Lanark Blue cheese tart, celery salad, thyme leaves (w) Mey Selections lamb, spring herbed polenta, minted salsa verde (w) Marinated Fet Like cheese, watermelon, salted roast almond (c) Rannoch Smokery venison, radicchio, lemon zest, sweet chilli mascarpone (c) Arran Mist Scottish brie, red onion marmalade, mini oatcakes (w) Scottish chicken, sage and shallot boudin, smoked pancetta, fig chutney, Heritage carrot tart tatin, hot beetroot chutney, pickled walnut (c) roasted almonds (w) Scotch beef cheek, panko shallot crumb, truffled parsnip, tarragon (w) DESSERT Fresh fruit skewer, pineapple, strawberry, melon & minted syrup FISH Carrot cake, cream cheese frosting Peterhead smoked haddock and leek risotto cake (w) Chocolate brownie, kirsch cherries Arbroath smokie and horseradish paté, dill crepe roulade, apple puree (c) Lemon tart, fresh raspberries Seared tiger prawns, Black Grouse whisky cocktail sauce (w) Glazed fresh berry tart, Glayva crème patisserie Scottish smoked salmon, cracked pepper, shallot, Perthshire soda bread (c) Cranachan cheesecake, raspberry, Drambuie, heather honey, toasted Smoked eel, hot beetroot chutney, horseradish and dill blinis (c) Grampian oats Bradon Rost salmon and new potato frittata, chives, lemon crème fraiche (c) Scrabster landed crab and chilli salad, wasabi and lime avocado, tomato coriander tartare (c) 3 BUFFET Please choose any 5 items made up of 3 main courses and 2 sides.
    [Show full text]
  • Through the Day… ______
    Through the day… _____________________________________ _____________________________________ Brunch 8.30am to 2pm Larder Lunch – small plates Breakfast sandwich 3.50 SNACKS - £3.50 Bacon & egg Bread tin – beetroot bread, sourdough & Lorne sausage & egg horse radish butter Olives – marinated in red chilli & ras hai Toasted muffins 7.00 hanout Poached egg & Hollandaise Crackers – chicken liver parfait Benedict – crisp bacon Crackers – whipped goats cheese Florentine – spinach Smokie – Arbroath smokie SALADS - £5.50 Butternut squash – almonds, dried tomato Elevenses 4.50 & lemon yoghurt Warm croissant – jam & butter Houmous – pomegranate, sunflower Toasted bloomer bread – jam & butter seeds, carrots & caraway Gennoise sponge – topped with Dundee Courgette – lemon, radish & avocado marmalade and chocolate Charred broccoli – kale, blood orange, wild rice & fennel oil Served with tea, coffee or fruit juice LITTLE PLATES - £5.50 _____________________________________ Chicken wings – ½ dozen spiced wings Fishcakes – Arbroath smokie, tartare Bhajis – sweetcorn & red onion Sourdough Sandwiches Slider – mini beef burgher with relish & with side salad & crisps 7.50 chips Chicken & bacon terrine – pickled Tuna mayo – cucumber & radish vegetables Roast topside beef – horseradish, Pork belly – courgette, tomato & caper baby gem & tomato BLT – bacon, lettuce & tomato SMALL DESSERTS - £5.50 Whipped goats cheese – beetroot & Bourbon set cream – banana, oatmeal & rocket orange Small cheese & biscuits – Charcoal Add hand cut chips or small soup 3.00 Cheddar,
    [Show full text]
  • The Gatsby Brochure
    The Gatsby Catering Brochure 2018 Tel: 019755 64047 Email: [email protected] Welcome Thank you for requesting a brochure from Country Flavours for your special occasion. at The Gatsby. Country Flavours specialise in luxury catering and bespoke event planning. From the moment of enquiry with Country Flavours, we will do our utmost to ensure your event is managed and coordinated smoothly with the support for yourself as the booker, as well as any special requirements made by your guests on the run up to the event. Included in this pack is a selection of menu suggestions. These however are a small selection of what we can provide and offer. We love to meet with clients and chat about the endless possibilities we can cater for that will suit your specific requirements. Country Flavours will do our utmost to ensure that all our ingredients are sourced locally and we use the best quality seasonal produce wherever possible. From our quality beef to our milk, free range eggs, Scottish smoked salmon and fresh fruit, all our products are sourced locally. Our company ethos is “fine food made with care in the country” and we always deliver this with the highest of standard of service imaginable. We also offer a range of services such as room décor design and all our event packages include a dedicated event manager on your special day, set up and clear down. Should you require further assistance please feel free to give us a call with any questions or queries you may have. We look forward to working with you to create a truly spectacular day.
    [Show full text]
  • The Smokie Trail
    The Smokie Trail Scan here to find out more about A Taste of Angus www.atasteofangus.com www.facebook.com/atasteofangus www.atasteofangus.com What is a Smokie? The Arbroath Smokie is haddock, smoked over The Smokie … hardwood, using a specific process, in and around the small fishing town of Arbroath in Angus. Story The Smokie has a protected status under European law (PGI Status), which means that it can only be called an Arbroath Smokie if it is produced in the traditional specified manner and within a five mile radius of the town. The origins of the ‘Arbroath Smokie’ begin settlers. In Hay’s ‘History of Arbroath’ (pub. The Arbroath Smokie is a truly regional Scottish in the small fishing village of Auchmithie, 1895) page six, chapter two, he states “on delicacy, which has achieved worldwide recognition which lies three miles north of Arbroath. the east coast of Forfarshire, the Norse with chefs and visitors, throughout the world, for its No one can say for certain where this galleys made occasional appearances, and it unique flavour and quality of taste. method for preparing fish first came from, may be that the old colonies of fishers on however the generally accepted story is the coast, such as those at Auchmithie near that it came across with Scandinavian Arbroath, obviously of Scandinavian How is it produced? settlers, during the time of Viking activity descent, were planted at this period.” along the coasts of Scotland. The The fish are first salted overnight. They are then tied Scandanavians have a great tradition in The first known recording of the village of in pairs using hemp twine, and left overnight to dry.
    [Show full text]
  • John Calvin Was the Head of the French Church and Where, Eventually, He Met and Married His Wife, the Quiet Idelette De Bure
    Reformation Study Tour August 31 – September 15, 2016 As your Reformation tour begins, it is our hope that you will experience new cultures, new thoughts, new landscapes and new joy. Our desire is that your tour is a time of refreshment, relaxation and adventure. It is also our hope that you will get a flavor for an exciting time of spiritual growth and historical changes when concepts of Sola Scriptura, Sola Gratia, Sola Fide spread across the landscapes of Europe and beyond. For many, 1517 marks the beginning of the Reformation. The seeds for the Reformation were sown many years before that, with the work of men like Jan Hus and John Wycliffe. We have created this tour book as a companion to your trip, with extra information on the places that you will visit and the people that will be mentioned along the way. There are also some fun facts on the various countries you are going to. Enjoy! We do hope that you will enjoy fellowship and worship with brothers and sisters in Christ during your tour both with fellow travelers and with those you meet along the way. Finally it is our hope that you will return home from your tour refreshed and enriched in mind and spirit. Our prayers go with you, Frank and Rowena Drinkhouse Reformation Tours, LLC Table of Contents 3 Tour map 4-10 Meet the travelers 11-13 Tour itinerary 14-16 Hotel information 17-19 Amsterdam 20 Rüdesheim 21-23 Heidelberg and Worms 24-26 Strasbourg 27-29 Zurich 30-33 Edinburgh 34-35 St.
    [Show full text]
  • NO PRICES Scottish Catering Menu 2019
    O U T S I D E C A T E R I N G M E N U C A N A P É S WARM Haggis ball with whisky mayo (ve avail) Black pudding & apple compote parcels Macaroni bites with Mull Cheddar & tomato relish (vg) Mini Roasted potato with creme fraiche, chives & bacon crumb (gf) - also available cold COLD Oatcakes topped with Arbroath Smokies pate & radish Scottish smoked salmon on brown sourdough bread with lemon cream cheese Crispbread with beetroot hummus and mint (ve) Strathdon Blue cheese with membrello base (vg) Suggestion of 4 per head, a selection of 4. 3 C O U R S E S U P P E R STARTERS Cullen Skink or Vegetable Broth (v) Arbroath Smokie and Jersey Royal Salad Miniature Haggis, Neeps & Tatties Stack (v option avail) MAIN Haggis, Neeps & Tatties served with a whisky cream sauce Vegetarian haggis, Neeps & Tatties (V) served with a whisky cream sauce (Vegan option available with a veg gravy instead of cream) Beef Stovies served with beetroot and oatcakes DESSERT Scottish Raspberry Cranachan Main only/2 courses/ 3 courses BREAKFAST BAPS Haggis (or bacon), fried egg & house brown sauce In a brioche bap Veggie haggis (or halloumi), fried egg & house brown sauce In a brioche bap TOASTIES (cooked on-site only) MACBETH £7 Haggis, cheddar, caramelised onion, rocket & mustard on granary bread HAMISH £7 Bacon, cheddar, caramelised onion, rocket & mustard on granary bread ROBERTO THE BRUCE £7 Roast chicken, mozzarella, spicy tomato chutney, spinach & sriracha mayo on granary bread LADY MACBETH (VG) £7 Vegetarian haggis, cheddar, caramelised onion, rocket & mustard
    [Show full text]