Greens Catering

Please choose 5 canapés from the selection below:

Served warm

Fish

Pork and prawn dumplings, coconut, coriander and chilli dip

Tempura prawns with chilli, kaffir lime and sake dip

Pan seared queen scallops with curried cauliflower purée (gf)

Meat

Fillet of Oxfordshire beef with red onion chutney and béarnaise sauce (gf)

Honey and mustard glazed pork & leek Oxford sausages

Crispy duck and hoisin pancakes

Sesame glazed pork belly

Mini beef sliders

Roasted chorizo, sun dried tomato and sweet potato tian

Vegetarian/Vegan

Candy beetroot and toasted hazelnut risotto, tarragon mascarpone (v/gf)

Leek and gruyere tartlet, crème fraiche, crispy leeks (v)

Spiced chickpea falafel with tahini yoghurt (v)

Sundried tomato and feta cheese arancini (v)

Carrot and onion bhaji, almond raita (ve/gf)

Green herb and edamame bean risotto, rice crackling (ve/gf)

Served cold

Fish

Crab remoulade, parsley mayonnaise with celeriac and apple salad (gf)

Smoked mackerel pâté on a granary croute

Smoked salmon blinis with lemon cream

Miniature sesame cones of salmon tartare with horseradish and lemon cream

Seared tuna and sesame lollipop with wasabi cream (gf)

Treacle cured salmon on a croute with horseradish cream

Meat

Chicken and wild mushroom mousse, carrot and vanilla purée, baby cress

Thai marinated beef with cucumber noodles

Ham hock and parsley terrine, apple and ginger chutney, English mustard croute

Vegetarian/Vegan

Shot selection: chilled pea and mint & gazpacho and herb oil (ve/gf)

Cheese scone with cream cheese and chilli jam (v)

Quails egg, roasted tomato and tapenade crostini (v)

Parmesan and rosemary shortbread with plum tomato confit and feta (v)

V = Vegetarian Ve = Vegan GF = Gluten Free

Starters

• Parma Ham and Oven Roasted Tomatoes, buffalo mozzarella, tomato jelly, chive oil and balsamic reduction
• Charcuterie sharing board with mixed olives, artichokes, humus, artisan breads, roasted vegetables, balsamic onions, pickled chillies and shaved pecorino
• Seared Scallop, chorizo, shallot and micro-cress salad
• Confit Mojito Salmon, fennel and radish pickled slaw
• Poached Salmon Fillet with dill crust, pickled fennel, orange slice, watercress and salsa verde
• Asparagus and Cheddar Terrine, quail egg, watercress and wholegrain mustard mayonnaise
• Gin and Pink Peppercorn Salmon, samphire, asparagus, pink grapefruit
• Heirloom Tomatoes, with watermelon, feta, crispy ham and mint oil
• Smoked Salmon, pickled cucumber, horseradish cream and caviar
• Smoked Chicken and Pea Tian, pickled cucumber, pea shoots, sourdough crisp and tarragon oil
• Tuscan Summer Vegetable Salad (v) chargrilled peppers, courgettes & balsamic silverskin onions, celeriac purée, chive & garlic aioli
• Baked Goats Cheese (v) beetroot jelly, cherry dressing, toasted walnuts and baby salad leaves
• Pear, Oxford Blue Cheese, Escarole and Watercress Salad (v) with walnuts and a sticky pomegranate dressing
• Tandoori Charred Heritage Carrots (v) cashew crumb, mint raita

Mains Courses

• Roasted Guinea Fowl, pea purée, crushed new potatoes, a medley of peas, soya beans and asparagus, creamy tarragon and masala sauce
• Roasted Breast and Confit Leg of Gressingham Duck, celeriac & potato gratin, carrot purée, buttered curly kale and jus
• Roast Sirloin of Beef (£1.50 + VAT per head supplement) cauliflower cheese purée, dauphinoise potatoes, a medley of asparagus, green beans and peas, red wine reduction
• Pan Fried Breast of Chicken, pea purée, bacon and baby onion fricassée, crushed new potatoes and a wild mushroom & tarragon jus
• Herb Crusted Rump of Lamb (£1.00 + VAT per head supplement), dauphinoise potatoes, celeriac purée, spinach & minted soya beans, rosemary roasted garlic lemon jus
• Slow Braised Belly of Pork, sautéed French beans, parmesan and parsley gnocchi, carrot purée, pork reduction
• Cold Fillet of Salmon, crushed baby new potatoes, tomato red onion and rocket salad
• Pan Fried Seabass, herb crushed new potatoes, warm gazpacho, chive oil
• Baked Cod Fillet, crushed peas, hasselback potatoes, warm tartare sauce
• Caramelised Shallot and Squash Tarte Tatin (ve) mashed potato, charred onions, onion ketchup
• Beetroot Wellington (ve) soused wild mushrooms, mashed potato, sweet n sour purée
• Roasted Cauliflower Steak (ve) bombay potatoes, spinach, cauliflower purée, parsnip crisp
• Butternut Squash and Ricotta Cannelloni (v) sage cream, tomato concasse and pumpkin crisps

Desserts

• Salted Caramel Chocolate Mouss, berry compote and mint
• Treacle Tart, lemon curd, vanilla mascarpone
• Eton Mess, crushed meringue, double cream and strawberries and honeycomb crumbs
• Vanilla Crème Brûlée, amaretto roasted apricots
• Sticky Toffee Pudding, caramel sauce, cream
• Knickerbocker Glory, homemade vanilla and chocolate ice cream, berry coulis, whipped cream, shaved chocolate
• Pear Cider Fruit Jelly, vanilla mascarpone
• Sicilian Lemon Posset, biscotti, caramel, raspberry, honey cress
• Passionfruit Cheesecake, ginger crumb and raspberry coulis
• Caramelised Salted White Chocolate Mousse, rhubarb Compote

Land of Sticky - served to tables for guests to share

(Choose 5)

• Chocolate brownies
• Profiteroles filled with whipped cream
• Tiramisu shots
• Chocolate mousse shots
• Lemon posset shots
• Rhubarb crumble sundae shots
• Treacle tart
• Pimms jelly shots
• Mini strawberry cheesecakes
• Crème brûlée shots
• Mini apple tart
• Lemon meringue cups
• Eton mess shots
• Chocolate ganache slices

To Finish

• Continental Blend Coffee
• A selection of teas and infusions

Starters

• Curried Parsnip Soup, Natural yogurt, sautéed fennel and coriander seeds and herb oil

• Chicken Liver Parfait, Tomato chutney, chargrilled brioche

• Seared Pigeon Breast (£1.50 + VAT supplement) with smoked bacon mousse, oven roasted tomatoes, blackberries and a game jus

• Seared Scallop (£1.00 + VAT supplement) Chorizo, shallot and micro-cress salad

• Chicken and Rabbit Terrine, Fig & Prune Chutney

• Crab Cake, Sticky Rice, Korean Dressing

• Treacle Cured Salmon, Roast Heritage Beetroot, Horseradish Cream

• Beef Carpaccio, Rocket leaves, shaved parmesan, horseradish cream, capers

• Roasted Cauliflower, Spiced lentils, sweet ‘n’ sour purée (ve)

• Butternut Squash and Leek Risotto (v) Crisp leeks, cashel blue, toasted hazelnuts and smoked salt

• Baked Goats Cheese (v) Beetroot jelly, cherry dressing, toasted walnuts and baby salad leaves

• Smoked Paprika and Lemon Falafel (ve) Pickled baby vegetable salad, almond milk yoghurt, coriander cress

Main Courses

• 24hr Braised Beef Cheeks, English mustard mash, buttered kale, braising juices and roasted shallots

• Braised Belly of Pork, Winter barley risotto, charred leeks, burnt leek powder

• Roasted Rump of Lamb, Parsnip purée, crushed new potatoes, roasted carrot and beetroot, rosemary jus

• Corn Fed Breast of Chicken stuffed with Apricots, Dates and Tarragon, Gallette potato, spinach velouté and cauliflower cheese

• Braised Rolled Shoulder of Lamb, Colcannon mash, caramelised root vegetables and roasted shallots

• Confit Duck Leg, Mustard Onion Mash, Green Beans

• Seared Chicken Thigh, portobello mushroom, tenderstem broccoli, pea purée, smoked bacon and baby onions

• Pheasant Wrapped in Pancetta, bread sauce, rosti potato, sautéed sprouts and parsnips with a blackberry and port jus

• Caramelised Shallot and Squash Tarte Tatin (ve) creamy Mash, Charred Onions, Onion Ketchup

• Beetroot Wellington (ve) soused wild mushrooms, mashed potato, sweet n sour purée

• Roasted Cauliflower Steak (ve) Bombay Potatoes, Cauliflower Puree, Parsnip Crisp

• Salt Baked Celeriac (ve) Polenta chips, crushed peas and red pepper

• Butternut Squash and Ricotta Cannelloni (v) sage cream, tomato concasse and pumpkin crisps

Desserts

• Vanilla Baked Rice Pudding, dried apricots in a spiced syrup, crushed honeycomb

• Sticky Toffee Chocolate Fondant, Caramel sauce, cream

• Apple and Berry Crumble, Crème anglaise

• Sherry Trifle

• Salted Caramel Chocolate Mousse, Berry compote and mint

• Vanilla Crème Brûlée, amaretto roasted apricots, glass biscuit

• Sicilian Lemon Posset, biscotti, caramel, crushed raspberries, honey cress
• Pear Frangipane Tart, winter berry compote, cream

Land of Sticky - served to tables for guests to share

(Choose 5)

• Chocolate brownies
• Profiteroles filled with whipped cream
• Tiramisu shots
• Chocolate mousse shots
• Lemon posset shots
• Rhubarb crumble sundae shots
• Treacle tart
• Cosmopolitan jelly shots
• Mini strawberry cheesecakes
• Crème brûlée shots
• Mini apple tart
• Lemon meringue cups
• Chocolate ganache slices

To Finish

• Continental Blend Coffee

• A selection of teas and infusions