Taylor and Hall Event Catering

Hot Canapes

Mini Yorkshire puddings and roast beef

Prawn and sesame seed balls with soy sauce dip

King prawn in filo pastry with sweet chilli dip

Honey and mustard cocktail sausages

Mini chicken satay and peanut sauce dip

Baked cod on a chunky chip and pea puree

Mini goats cheese, red onion and walnut tartlets V

Teriyaki beef in baby gem lettuce

Stilton cheese balls V

Lamb and mint lollipops with yoghurt dip

Filet steak on a chunky chip and pea puree

spicy bean and cheese empanadas with avocado salsa V

Salmon and minted pea cakes with lemon mayonnaise

Jerk chicken skewers

Tandoori chicken

Panko crusted chicken lollipop with katsu curry sauce

Asparagus tips wrapped in filo pastry sprinkled with parmesan V

Queen scallop on mini black pudding with lemon cream and crispy pancetta

New potato skins with cheese and bacon filling

Crab and cheese tartlets

mini beef burgers with Swiss cheese and gherkin

Butternut squash arancini balls (risotto balls) V

Mini rarebit with red onion chutney V

Baby potato skins filled with bacon and cheese or leek and cheese



Cold Canapes

Duck pancakes on a cocktail stick

Japanese seared tuna skewers with wasabi

Quails egg with celery salt wrapped in pastrami

Prosciutto, pear and rocket rolls

Chicken Caesar salad

Brussel pate and cucumber

Salmon and Philadelphia gateau

Mini wild mushroom vol au vents V

Tomato, crouton and feta mini skewers V

Turkey and bacon towers

Mini Fillet of beef Wellingtons

Classic Gazpacho shots V

Cucumber and mint shots V

Salmon and chive Philadelphia on
pumpernickel with prawns dill and lemon

Baby pumpkin scone with aubergine relish V

Courgette candles V

Roasted pepper, red onion and goats cheese crostini V

Chorizo, black olive and manchego wrapped in pata negra


Dessert Canapes

Mini eclairs

Verona and raspberry brownie

Sicilian lemon meringue

New York cheese cake

Strawberry trifle

mini meringues with raspberries

Beetroot brownie

Fruit lollipop

Mini Bakewell tart

mini chocolate tart with whisky cream

Strawberries dipped in chocolate

Starters
Scallops with Pancetta
(Seared king scallops on a bed of pea puree topped with crispy pancetta served with lemon cream and samphire)

Duck and Orange Pate
(Duck and orange pate served with crispy duck pieces, orange dressing, mixed leaves and toasted brioche)

Homemade soup with Brioche
(Homemade soup served with brioche or crusty bread)

Feta and fig salad V
(Cubes of marinated feta on a bed of rocket with pearl barley cherry tomatoes and ripe figs served with a vinaigrette dressing)

Pressed ham terrine
(Homemade ham terrine with carrot and onion served with piccalilli, croute, mixed leaves and a balsamic glaze)

Smoked Salmon and Philadelphia Gateau
(Smoked salmon layered with Philadelphia served with frisee lettuce, lemon aioli, and granary bread and butter)

Chicken Caesar Salad
(Poached chicken on a bed of baby gem lettuce with croutons, parmesan shavings, bacon pieces, anchovies and Caesar dressing)

Garlic mushrooms V
(Wild mushrooms in a creamy garlic sauce served on toasted brioche slice and served with mixed leaves)

Seafood cocktail
(Crayfish tails, prawns and smoked salmon in a homemade cocktail sauce served with baby gem lettuce, lemon and granary bread and butter)

Antipasti plate
(Selection of Italian cured meats, focaccia bread, marinated mozzarella balls and olives)

Thai fish cakes
(Thai spiced tuna fish cakes served with a poached egg and tomato chutney on top of green salad)

Game Pithier
(Seasonal game and gooseberry chutney wrapped in pastry served with mixed salad)

Stilton Balls V
(Breaded stilton balls deep fried and served with mixed leaves, micro cress and a mustard cream)

Crab Ravioli
(Fresh Italian pasta stuffed with seasoned crab meat served with a lemon and fresh herb sauce and garnished with mixed leaves)

Wild Mushroom lasagne with parmesan cream V
(Wild mushroom mix layered between pasta served, drizzled with parmesan cream and served cold with a confit of red peppers and watercress)

Courgette rolls V
(Courgettes stuffed with ricotta cheese and pine nuts and rolled, served with frisee lettuce cherry tomatoes and a fig glaze)

Green Gazpacho V
(Chilled green vegetable, herbs and yoghurt soup served with edible flower ice cubes)

Farmhouse pate with pickled fruit
(Farmhouse pate served with pickled blackberries, red grapes and blueberries served with red onion chutney and French toast)

3 way beetroot salad V
(Raw beetroot slices sprinkled with vodka on a beetroot puree served with cooked beetroot quarters, frisee lettuce and ribbons of carrots)

Pulled pork Beignet
(Pulled pork fritter served on apple slaw with sweet cider sauce)

Deep fried Lobster
(Garlic and lemon crumbed lobster tail deep fried on cauliflower puree garnished with butterfly king prawn and caviar croutons)

Taylor and Hall trio
(Tomato and basil soup, Smoked salmon and spring onion tower with lemon aioli and red amaranth, brussels pate on French toast with caramelised red onion and ciabatta crostini)

Tomato Caprice (V)
(Tomato layered with mozzarella marinated with sundried tomatoes and green pesto served with rocket)

Goats cheese choux (V)
(Choux pastry roundal layered with roasted red pepper, aged goats cheese and sun dried tomatoes served with frisee lettuce)

Falafel and Feta (V)
(Homemade falafel, marinated feta on red pepper puree served with a sesame pastry)

Main Course
Chicken Montague
Chicken breast stuffed with red pesto and soft cheese wrapped in parma ham and served with garlic and tomato sauce)

Lamb Cardinal
(Lamb loin stuffed with redcurrant and crushed pistachio nuts served on a bed of wilted spinach and with a redcurrant jus)

Duck Cerise
(Duck breast cooked with black cherries and served with a blackcurrant liquor)

Steak and ale pudding
(Homemade prime steak, silver skin onions and Ale filling encased in suet pastry and garnished with mini turned vegetables)

Roasted Cod
(Himalayan salt roasted piece of cod served on chunky Mediterranean vegetables and served with a lemon sauce)

Deconstructed beef wellington
(Seared fillet of beef on a bed of mushroom farce topped with Brussels pate under a puff pastry lid)

Pork with black pudding
(Pork fillet slow roasted topped with a disc of black pudding served with a twist of crackling, fresh apple compote and a sweet cider sauce)

Bourbon beef
(A simple beef fillet steak on a horseradish rosti served with a Jack Daniels sauce)

3 Bone rack of lamb
(3 bone rack of lamb coated pink and black peppercorns and honey served with colcannon potatoes)

Marmalade chicken
(Chicken breast stuffed with a chicken farce made from the legs then coated with orange marmalade before being roasted and served with chicken gravy)

Salmon Steak
(Fresh salmon steak seasoned with a chilli and lime butter served on a bed of Chinese vegetables)

Beef Bourgignon
(Slow cooked feather steak with mushroom, silver skin onion and bacon topping and smothered in a rich red wine gravy)

Pork Calvados
(Pork fillet stuffed with homemade apple and sage stuffing on a vanilla dipped potato served with a Calvados sauce and garnished with mini turned vegetables)

Provençale Vegetables V
(Sweet red and yellow peppers, courgette, red onion, cashew nuts, ricotta and herbs de Provence in a courgette flower on a bed of wilted spinach served with “ball in a box” potato and a tomato sauce)

Asparagus and stilton Wellington V
(Asparagus and stilton stuffing mix encased in puff pastry on a bed of roasted carrots and parsnip puree served with a mild mustard sauce and garnished with watercress)

Wild mushroom and sherry suet pudding V
(Wild mushrooms, sundried tomatoes and sweet shallots encased in suet pastry flavoured with barrel aged sherry)

Stilton, red onion and roasted vegetable tart V

Confit of Salmon
(Salmon steak cooked in olive oil served on crab mashed potato and wilted greens with a butter sauce)

Roast fillet of beef
(Roasted fillet of beef rolled in chestnuts served on a horseradish mash and chantry carrots with a chestnut cream sauce)

Venison and port
(A rich venison and port ragout sandwiched between layers of puff pastry garnished with mini asparagus spears and roasted shallot served with dauphinoise potato, medley of vegetables and a port jus)

Pork Stilton
(Pork fillet stuffed with homemade sweet brioche and stilton stuffing served with hassleback potatoes, baby leeks, Cracked black pepper and Stilton pastry and Light Stilton sauce)

Tart of garden vegetables, Cornish stilton blue & broccoli purée (V)

Crispy Polenta
Goat’s cheese, roasted red peppers and aubergine, squash and carrot puree, crispy shallots (v)

Venison Steak with a Port Jus
(Char grilled venison steak on a bed of roasted carrots and a parsnip puree garnished with watercress and served with a redcurrant and port Jus)

Desserts
CheeseCakes

White chocolate and strawberry

Cookies and cream

Rum and raisin

Gingerbread and orange

Tia maria and coffee

Toffee apple crumble cheesecake


Mousse

Black forest Bavarian

Popping chocolate and raspberry torte

Polish strawberry troskafka

Tiramisu torte

Creme caramel bavarois


Tarts

Peach, raspberry and almond crumble

Raspberry and rhubarb frangipane

Lemon tart

Chocolate tart with whiskey cream


Puddings

Chocolate fondant

Sticky toffee pudding

Summer pudding

Panacotta with rhubarb compote


Tuille basket with soft fruits, vanilla cream and caramel cage.

Poached pears in red wine with blackberries

Profiteroles with strawberry and kiwi

Champagne jelly with raspberries

Budget BBQ Menu £4.50 per person
8oz Beef burger
BBQ Jumbo sausage
Garlic and Herb Chicken
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Potato wedges
Homemade coleslaw
Tomato and mozzarella salad
Cucumber salad
Pasta salad
Caesar salad

Salad dressings include - French dressing, Caesar dressing, Balsamic dressing and honey and mustard dressing
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Burger buns
Hotdog rolls
Fried onions
Grated cheese
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Ketchup, brown sauce, bbq sauce, mayonnaise, burger relish, mustard

Add pulled pork £1 per person
Add salmon £1.20 per person
Add bbq pork chop £0.80 per person
Add lamb kofta’s £1 per person

BBQ Menu 1 £8.95 per person
Peppered fillet steak and Jack Daniel sauce
Piri piri or garlic and herb chicken breast
Bratwurst with curry sauce
BBQ pulled pork
BBQ Menu 2 £8.95 per person
8oz homemade beef burger
Swordfish steaks with prawn butter sauce
BBQ chicken and chorizo skewer
Honey and mustard pork fillet
BBQ Menu 3 £8.95 per person
Chilli and lime salmon steak
Lamb kofta’s
Chinese pork belly chops
Cumberland sausage rings
Vegetarian bbq menu £6.95 per person
Mediterranean vegetable skewers
Piri piri Quorn fillet
Linda McCartney sausages
Halloumi burger
All menus come with the following:-
New boiled potatoes
Corn on the cob
Assorted bread rolls and Butter ptns
Homemade Coleslaw
Caesar salad
Tomato and mozzarella salad
Cucumber and mint salad
Asian noodle salad
Pasta salad
Grated cheese
Assorted salad dressings and sauces

Hog Roast Menu

£7.95 per person

60kg (minimum) Pig provided by Allen and Son Butchers

Homemade apple sauce

Sage and onion stuffing

Crackling

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Floured baps

Potato wedges

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Homemade coleslaw

Caesar salad

Tomato and mozzarella salad

Cucumber salad

Sweet chilli Noodle salad

Pasta salad

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Sauces: Mayonnaise, BBQ, ketchup, mustard