CANAPÉ SELECTION
Choose 5 of Chef’s Selection of Canapés from the list
COLD CANAPES
Whole English Quails Eggs with Dipping Spice (gf) (v)
Chicken Liver Paté on Granary Toast finished with a Black Olive
Baby Prawn Cocktails with a Wasabi Infusion on Spoon’s (gf)
Mini Caesar Salad Croustades (v)
Smoked Salmon on Granary Squares with a Chive and Cracked Black Pepper Finish
Tomato, Basil and Mozzarella in Balsamic and Olive Oil on Bruschetta (v)
Avocado and Welsh Goats Cheese Crostini (v)
Plump Chilled New Zealand Mussels served in the Half Shell with a Lime, Red Onion and Coriander Salsa top (gf)
Baby Chive Pancakes with Crème Fraiche and Red Onion Confit (v)
Chilled ‘Shot Glasses’ of Gazpacho (gf) (v)
Cocktail Blini with Sour Cream and Caviar
Cocktail Blini with Smoked Salmon, Cream Cheese and Fresh Dill
HOT CANAPES
Mini Cumberland Sausages with a Honey and Sesame Glaze
Feta Cheese and Red Onion Marmalade Tartlets (v)
Mushroom Risotto finished with Chives (gf) (v)
Red Onion Confit & British Stilton Tartlets (v)
Mini Vegetable Spring Roll with Thai Chilli Dipping Sauce (v)
Chicken Satay Served on Small Wooden Paddle Skewers with Spicy Peanut Sauce (gf)
Mini Jackets in Sea Salt, Olive Oil & Cracked Black Pepper filled with Cream Cheese and Chive (gf) (v)
Tiger Prawn in Coconut Crumb with a Thai Chilli Dipping Sauce
Salmon Teriyaki Skewers Served on Small Wooden Paddle Skewers with Ginger and Soy Dip
Baby Roast Pepper Soups with a Basil Infusion (gf) (v)
Individual Roast Beef & Yorkshire Pudding with a Horseradish Cream & Mustard Finish
HORS D’OEUVRE
All of the Starters come with Mixed Breads, Butter and Balsamic & Olive Oil Dip
Warmed Vine Tomato, Mozzarella, Red Onion and Basil Bruschetta with a Balsamic Glaze
Avocado, Mozzarella and Tomato Tower with Fresh Basil, Balsamic Syrup and Extra Virgin Olive Oil
Smoked Chicken Breast, Mango and Avocado Salad, Baby Chard and a Citrus and
Mustard Dressing
Watercress, Rocket, Pear and Blue Cheese Salad with Toasted Sesame Seeds
and an Olive Oil and Lemon Dressing
Caesar Salad with Parmesan Shavings and Ciabatta Croutons
Feta & Caramelised Spanish Onion Salad with a Balsamic Syrup Reduction
Chilled Mixed Melon and Ginger Salad
with a Preserved Stem Ginger and Navel Orange Sauce
Fresh Melon and Blackcurrant Coulis
Goats Cheese and Crème Fraiche Parfait with Balsamic Glaze
on Dressed Ruby Chard Leaves with Walnut Vinaigrette
Baked Goats Cheese on a Frizzy Salad with a Rich Red Onion Confit
Fried Mushrooms in a Sesame Seed Crumb with a Stilton Dip
Leek & Potato Soup with a Chive Cream Finish
Red Pepper and Parsnip Soup with Basil and Parmesan Pistou
Cream of Mushroom Soup with Crème Fraîche
Roasted Tomato Soup with Basil Cream
Pea and Ham Soup finished with Crispy Bacon
Gazpacho with Andalusian Garnish
Magpie Catering Chicken Liver Paté topped with Red Onion Confit served with Toasted Ciabatta
Duck Liver and Orange Parfait with Kumquat Jelly and Toasted Brioche
Warmed Red Onion and Stilton Tart with a Dressed Baby Leaf Spinach and Walnut Salad
Warmed Caramelised Onion, Feta and Pine Nut Puff Pastry Tart on a Dressed Mixed Salad With
Sun-Dried Tomatoes
Pancetta and Leek Tart finished with Cayenne Pepper
with a Rocket Salad in a Raspberry Vinaigrette
Roasted Fig and Goats Cheese Tart with a Dressed Walnut Salad
Warmed Mozzarella, Pesto and Proscuttio Parcels, Basil Dressing
Wild Mushroom Risotto with Truffle Oil Finish
Pea and Pecorino Risotto with a Chive and Parmesan finish
Teriyaki Salmon Skewers with a Honey and Sesame Glaze
Soy and Ginger Dipping Sauce and Beanshoot and Coriander Salad
Salmon Mousse with Salsa Verde , Cucumber Salad and Pepper Coulis
King Prawn Cocktail
Served in Martini Glasses with a Large Mediterranean Prawn
Half Avocado filled with King Prawns in Marie-Rose Sauce with Smoked Salmon Rose
Thai-style Crab Cakes with Sweet Chilli Dipping Sauce
Smoked Salmon and Crab Tian Rocket Dressing
Smoked Salmon, Prawn and Cream Cheese Timbales with Salsa Verde
Chilled Smoked Salmon and Scallop Parcels
with a Coriander Dressing
Smoked Salmon and Dill Blinis
with Wholegrain Mustard Crème Fraiche
Pan Seared Scallops and Watercress Salad
with Pancetta and Parsley
Seared Carpaccio of Beef
with Roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan
Mixed Chinese Hors d’oeuvre
Cocktail Spring Roll, Sesame Prawn Toast, Duck and Hoi-Sin Pancakes, Thai Crab Cake and Chilli Dip
Antipasti Platters (Put on the Table family Style)
Roasted Peppers, Olives, Parma Ham, Chorizo, Houmous, Bread Sticks, Rustic Breads with Olive Oil and Balsamic Dips
Tapas Platter (Put on the Table family Style)
Spanish Tortilla, Marinated Olives, Potato Croquettes, Seared Tuna Steak on Ensaladillia, Pinchos Marinated Chicken and Pepper Kebabs
ASSIETTE OF HORSD"OEUVRE
Choose 3 Hors d’oeuvre to compromise your starter
Duck Liver and Orange Parfait with Kumquat Jelly and Brioche Melba Toast
Roasted Tomato Soup with Basil Cream
Pea and Ham Soup finished with Crispy Bacon
Goats Cheese and Crème Fraiche Parfait with Balsamic Glaze
Fried Mushrooms in a Sesame Seed Crumb with a Stilton Dip
Leek and Potato Soup with a Chive Cream Finish
Red Pepper and Parsnip Soup with Basil and Parmesan Pistou
Cream of Mushroom Soup with Crème Fraîche
Roasted Tomato Soup with Basil Cream
Pea and Ham Soup Finished with Crispy Bacon
Wild Mushroom Risotto and Truffle Oil Finish
Pea and Pecorino Risotto with a Chive and Parmesan finish
Magpie Catering Chicken Liver Paté topped with Red Onion Confit & Ciabatta Toast
Duck Liver and Orange Parfait with Kumquat Jelly and Toasted Brioche
Warmed Red Onion and Stilton Tart
Warmed Caramelised Onion, Feta and Pine Nut Puff Pastry Tart
Wild Mushroom Risotto with Truffle Oil Finish
Pea and Pecorino Risotto with a Chive and Parmesan finish
Teriyaki Salmon Skewers with Honey and Sesame Glaze Soy and Ginger Dipping Sauce and Beanshoot and Coriander Salad
Salmon Mousse with Salsa Verde, Cucumber Salad and Pepper Coulis
Baby Prawn Cocktail
Warmed Mozzarella, Pesto and Proscuttio Parcels and Basil Dressing
Thai-style Crab Cake with Sweet Chilli Dipping Sauce
Smoked Salmon and Crab Tian
Smoked Salmon, Prawn and Cream Cheese Timbale
Cantaloupe Melon with Parma Ham
Mini Melon and Ginger Salad
Fresh Melon with a Blackcurrant Coulis
All hors d’oeuvre come with mixed bread, butter and balsamic with Olive Oil Dip
MAIN COURSE
Fish
Brixham Haddock Fillet with a Parmesan and Tartar Crust
Chablis Cream Sauce, New Potatoes and Fine Beans
Seared Fresh Tuna
on Sautéed New Potatoes, French Beans and Roasted Tomatoes
Lemon Sole Goujons with Mushy Peas
and Chunky Potato Chips
Pan-Seared Cod with Watercress Puree and Parmesan Wafer
On Chive Mash with a Tomato Pistou, Roasted Vegetable Stack
Herb Crusted Cod Fillet with a Mussel, Sauvignon and Cream Sauce
Oven Roasted Charlotte Potatoes and Fresh Asparagus
Fresh River Trout with Almond Butter
Served with New Potatoes and Green Bean Courgette Bundles
Fresh Salmon Fillet with a Pink Champagne and Pink Peppercorn Sauce
Presented with Chive Cream Mash, Chantenay Carrots and Green Bean Bundle
Fresh Salmon with a Lemon Cream Sauce
Roasted Charlotte Potatoes and Baby Vegetables
Salmon Wrapped in Prosciutto with Crème Fraiche and Red Wine
on Fresh Young Spinach with Sauté Potatoes
Individual Salmon, Cod & Prawn Fish Pie topped with Parmesan Mash
Chantenay Carrots and Green Bean Bundle
Salmon Wrapped in Smoked Salmon with Lemon Butter
Served with Chive Mash, Roasted Vine Tomatoes and Fresh Asparagus
Baked Halibut Meuniere
Chunky Chips and Roasted Vegetable Medley
Baked Halibut with a Salmon Gravadlax Sauce
On Savoy Cabbage with Creamed Potato Puree
Roast Turbot with Langoustine Tails,
Basil Tortellinis and Pink Brandy Sauce
Sweet Chilli Swordfish
Spicy Potato & Kale Cake and Green Sauce
Sea Bass with Gremolata
Cassoulet of Vegetables and Roasted New Potatoes in Sea Salt and Cracked Black Pepper
Pan-Fried Sea Bass Fillet, Wilted Spinach and Sauté Potatoes
Pumpkin Sauce with Sweet Red Chilli
Roasted Red Mullet with Broad Bean Puree and Saffron and Pepper Sauce
Served with Hot New Potatoes and Vegetable Stack
Pan-Seared Monkfish with Alioli
Roasted Vine Tomatoes, Asparagus and Chunky Chips
Monkfish with Sage Leaves wrapped in Parma Ham and Brown Butter Sauce
Sautéed Potatoes and Baby Vegetable Bundle
Chicken
Roast Norfolk Turkey, Stuffing and Sausage and Bacon Rolls
Served with Roast Potatoes, Fresh Vegetables and Redcurrant Gravy
Roast Chicken Stuffing and Sausage and Bacon Roll
Served with Roast Potatoes, Fresh Vegetables and White Wine infused Gravy
Individual Chicken Stroganoff Filo Pie
Accompanied by a Wild Mushroom and Brandy Sauce, Olive Oil Roasted New Potatoes, Baby Chantenay Carrots and Sugar Snap Peas
Pan-Seared Chicken Breast with Lemon and Sage
Fondant Potato, Baby Carrots and Fine Beans
Pan-Seared Chicken Breast with a Wild Mushroom and Somerset Cider and Brandy Sauce
Roasted Baby Charlotte Potatoes and Asparagus
Pan-Seared Chicken Breast White Wine and Sage Jus with Crispy Bacon Rasher
Dauphinoise Potato, Chantennay Carrots and Fine Beans
Chicken Stuffed with Sun-Dried Tomato and Red Pesto
Green Pesto Mash, Pine-Nut & Basil Dressing and Baby Vegetables
Luxury Chicken Kiev with Butter & Parsley
Sauté Potatoes and Fresh Baby Vegetables
Chicken and Spinach Roulade with a Light Watercress Sauce
Roasted Charlotte Potatoes & Baby Vegetable Bundles
Wild Mushroom Stuffed Proscuttio Wrapped Chicken Breast
On a Savoy Cabbage Potato Cake with a Madeira Sauce and Fresh Asparagus
Duck & Game
Confit of Duck Red Cabbage and Apples
Dauphinoise Potatoes and Fresh Vegetables
Confit of Duck with Orange Sauce
Buttered Fresh Spinach and Dauphinoise Potatoes
Crispy Roast Duck Breast with Pancetta & Sesame Seeds
on a Bed of Savoy Cabbage with Parsnip Purée
Duck Breast with Kumquats and Grand Marnier
Dauphinoise Potatoes and Baby Vegetables
Venison with Salsify Confit
Bok Choy and Noodles
Roast Quail in Red Pepper
Served with Herb Polenta
Guinea Fowl Poche-Grille with a Sauce Foie Gras,
Olive Oil Creamed Potato and Baby Vegetables
Pork Dishes
Specialty Sausage’s (Pork & Leek, Cumberland, Wild Boar & Apple) served on Mustard Mash
Caramelised Red Onion and Merlot Gravy, Whole Baby Carrots and Fine Beans
Roast Pork Belly with a Red Wine Reduction
On Leek Champ
Braised Belly of Pork with Apple and Celeriac Mash
Red Wine Sauce and Roasted Vegetables
Pancetta Wrapped Pork Fillet on Spring Onion Mash
Brandy and Crème Fraiche Sauce and Fine Beans
Stuffed Fillet of Pork with Wild Mushrooms and Cep Sauce
Charlotte Potatoes, Chantennay Carrots and Fine Beans
Roast Pork Fillet with Caramelised Apple, Calvados Sauce and Crisp Sage
Roasted Potatoes and Fine Beans
Pork Fillet Mignons with Porcini Mushrooms in Cream Sauce,
Creamed Potato and Asparagus
Normandy Pork
With New Potatoes Crushed with Tarragon and Butter and Fresh Baby Vegetables
Beef
Individual Beef Bourguignon Filo Parcel
A Parcel of Beef, Onions and Baby Mushrooms in a Rich Red Wine Sauce in Filo served with Roasted New Potatoes in Sea Salt and Olive Oil, Chantenay Carrots and Green Bean Bundle
Topside of Beef with Wine Glazed Shallots and Horseradish Sauce
Baby Roasted Herbed Potatoes, Chantenay Carrots and Honey and Sesame Parsnips
Marinated Sirloin of Beef with Herb Cous Cous and Red Wine Jus
and Fresh Asparagus
Daube of Beef with Spiced Beetroot,
Mini Herb Roasted Potatoes and Baby Vegetables
Topside of Beef with Grand Marnier and Shitake Mushrooms
Celeriac Mash, Potted Roasted Vegetables
Beef Parcels with Fresh Herbs, Breadcrumbs and Claret Jus
Fondant Potato and Baby Vegetables
Peppered Beef En-Croûte,
Parmontier Potatoes and Fine Beans
Steak and Ale Puff Pastry Pie,
Sauté Potatoes, Cabbage with Crispy Bacon
Cottage Pie with a Parmesan Glaze,
Baby Chantenay Carrots and Potted Petit Pois
Roast Rare Topside of Beef on Red Pepper and Aubergine Stack with Exmoor Blue Cheese Sauce
Mini Roasted Potatoes, Fine Beans and Baby Channtenay Carrots
Rib-Eye Steak, Alioli and Roasted Vine Cherry Tomatoes
with Chunky Chips
Sirloin Steak au Poivre,
Sauté Potatoes and Fresh Asparagus
Pan-Fried Fillet Steak,
with Broad Bean Pesto, Chunky Chips and Garlic Baby Mushrooms
Pan-Fried Fillet Steak on an Open Cap Mushroom with Café de Paris Butter
Fondant Potatoes and Baby Vegetable Bundles
Fillet Steak with Five Onion Sauce and Horseradish Mash with Fresh Asparagus
Beef Wellington
Parmontier Potatoes, Carrots & Green Beans in Courgette Bundle
Lamb
Marinated Pan-Seared Rump of Lamb with a Red Wine and Orange Sauce
Dauphinoise Potato and Baby Vegetables
Herb Crusted Cutlet of Lamb with Slow Roast Shoulder of Lamb and a Chianti Reduction
Roasted New Potatoes, Turned Carrots and Fine Beans
Roast Leg of Lamb, Red Wine and Rosemary Jus
With Roast Potatoes, Chantenay Carrots and Green Bean Vegetable Bundles
Minted Lamb Filo - Diced Leg of Lamb and Onion in a Rich Minted Sauce
Parmontier Potatoes and Baby Vegetables
Crunchy Coated Lamb in a Crispy Herb Crumb
Rosemary and Onion Parmontier Potatoes and Fine Beans
Stuffed Lamb Noisettes with a Tarragon Cream Sauce
Served on a Fondant Potato and Baby Vegetable Bundles
Moroccan Lamb
with Lemon Cous Cous
Roast Leg of Lamb with Asparagus, Creamed Goats Cheese and Lavender Vinaigrette
On Mini Roasted Potatoes with Rosemary Chantennay Carrots & Green Bean Vegetable Bundles
Merlot and Herb Lamb Shank
With Creamed Potato, Baby Chantenay Carrot and Green Bean Vegetable Bundles
Herb Crusted Rack of Lamb
With Smoked Bacon Stuffed Whole Baked Potato and Vegetable Stack
Roast Rack of Lamb with a Redcurrant Jus
Dauphinoise Potatoes, Baby Chantenay Carrots and Fine Beans
Stuffed Breast of Lamb
with a Mustard and Herb Crust, Dauphinoise Potatoes, Fresh Asparagus and Carrot Bundle
Gallion of Lamb Pan-Seared and Sliced, Redcurrant and Port Jus and Fondant Potato,
Baby Vegetable Bundles
Spinach Wrapped Lamb Fillets in Filo Pastry with a Tomato, Mint and Coriander Salsa,
Rosti Potatoes and Aubergine and Tomato Stack
Vegetarian/Vegan
Individual Wild Mushroom Filo Parcel with a Cream, Mushroom and Brandy Sauce
Served with Roasted Charlotte Potatoes and Vegetables
Individual Spinach, Sun-Dried Tomato and Feta Parcel
With a Red Pesto Dressing Served with Basil Mash and Vegetables
Fresh Asparagus, Sun-Blushed Cherry Tomato and Feta Cheese Tart with Chive Cream Sauce
Roasted New Potatoes in Sea Salt and Cracked Black Pepper and Vegetables
(Vegan) Spinach, Cannellini Bean and Herb Patties with a Coriander and Chunky Tomato Sauce
On Olive Oil Mash and Vegetables
(Vegan) Roasted Stuffed Peppers
Filled With Cous Cous, Stir-Fried Vegetables and Fresh Mixed Herbs
(Vegan) Rice Stuffed Beef Tomatoes
With Sun-Dried Tomatoes, Aubergine & Pine-Nuts
Boursin & Roasted Vegetable En-Croute with a White Wine & Chive Cream Sauce
Sauté Potatoes and Vegetables
Mushroom Stroganoff
Basmati and Wild Rice with a Dressed Rocket Salad
(Vegan) Vegetable Stack with Roasted Nuts
Served with a Sun-Dried Tomato & Basil Sauce
Garlic and Chilli Sauté Potatoes
ALL MEALS INCLUDE APPROPRIATE VEGETABLES
Additional Vegetables that you may want for guests to help themselves to on the tables:
Garden Peas
Broccoli
Carrot and Swede Mash
Parsnip & Carrot Gratin
Swede and Orange Purée
Glazed Carrots with Orange and Nutmeg
Roasted Honeyed Parsnips
Creamed Spinach
Red Cabbage with Pine Nuts
Broad Beans in Herbed Lemon Cream
Pan-Fried Garlic and Chive Mushrooms
Roasted Vegetables (Red Onion, Aubergine, Courgette, Mushrooms and Peppers)
Parsnip and Ginger Bake finished with Cream and Almonds
Cauliflower Cheese with a Red Leicester Glaze
Fresh Asparagus with Shaved Parmesan, Olive Oil and Cracked Black Pepper
CHILDRENS PICNIC BOX
(3) Selection of Crust less Finger Sandwiches on White Bread - (Ham, Cheddar, Jam)
Mini Baby Bel
Batons of Carrot and Cucumber
Children’s Crisps
Children’s Fromage Frais
Cadbury Swiss Roll
CHILDRENS MENU
Fresh Melon with Strawberries
oOo
Tomato and Mascarpone Pasta with Cucumber Sticks and Cherry Tomatoes
Roast Chicken Breast, Roast Potatoes, Gravy, Carrots and Peas
Cottage Pie with Carrots and Peas
Sausage, Mash and Beans or Peas
Fish Fingers, Chips and Peas or Peas
oOo
Chocolate Mousse
Desserts
We take pride at Magpie Catering that ALL our desserts are home-made therefore finishing your meal with the same high impact it started with!
Individual Lemon Cheesecake
With a Lemon Curd Cômpote
Individual Cappuccino Cheesecake on a Ginger Base
Finished with a Dark Chocolate Sauce
Individual Banoffee Cheesecake
with Home-Made Toffee
Profiteroles filled with Cream Drizzled with a Warmed Dark Chocolate Sauce
Served in a Martini Glass
Individual Tiramisu
Finished with Cocoa
Summer Fruit Trifle
Served in a Martini Glass
White Chocolate Tart
With Fresh Raspberries
Truffle Torte
On Crushed Amaretti Biscuits
Strawberry Shortcake
Filled with Fresh Strawberries, Whipped Cream and Finished with a Rich Dark Chocolate Sauce
Puff Pastry and Raspberry Mille Feuille
With Mascarpone Cream
Classic Caramelised Lemon Tart
Grand Marnier Cream
Individual Vanilla Pavlova
Filled with Fresh Cream and Mixed Soft Fruit and Berries Cooked in Cassis
Individual Pistachio Pavlova
Filled with Fresh Cream, Rhubarb and Raspberries
Summer Pudding
with both Mango and Raspberry Sauce
Crème Brûlée
Chocolate Brûlée
Vanilla Panna Cotta
with Balsamic Strawberries
Strawberries Marinated in Balsamic Vinegar
with Vanilla Mascarpone
Eton Mess
Crushed Meringue, Vanilla Cream, Berries in Cassis – served in a classic Martini glass with Edible Flowers
Frozen Raspberries
with a Warm White Chocolate Sauce
Lemon Syllabub
with Shortbread Biscuits
Lemon Possett
with Baby Shortbread Heart
Warmed Chocolate Brownie
With a Rich Dark Chocolate Sauce Mini Jugs of Pouring Cream
Individual Apple and Cinnamon Pie
with Custard
Individual Apple & Cinnamon Crumble Tarts
with Cinnamon Cream
Spotted Dick with Custard
Syrup Sponge with Custard
Bread and Butter Pudding with Nutmeg Finish
Sticky Toffee Pudding with Toffee Sauce
Hot Chocolate Fondants with Summer Berries and Mint Froth
Individual Bakewell Tarts with Jam & Custard
Poached Pears with Hot Fudge Sauce
Membrello with Blue Cheese and Oat Cakes
Mixed Cheese with Chutney, Grapes, Fig and Crackers
Coffee and Tea with Luxury Mint Chocolates
TRIO OF MINI DESSERTS
This style dessert is a resounding success - presented with three mini desserts on one plate something to suit everyone’s taste (choose your three from below)
Lemon Cheesecake with a Lemon Curd Cômpote
Cappuccino Cheesecake on a Ginger Base finished with a Dark Chocolate Sauce
Banoffee Cheesecake with Home-Made Toffee
Individual Tiramisu finished with Cocoa
Baby Summer Fruit Trifle
Mini White Chocolate Tart with Fresh Raspberries
Mini Strawberry Shortcake with Fresh Strawberries, Whipped Cream and Finished with a Rich Dark Chocolate Sauce
Baby Classic Caramelised Lemon Tart
Baby Individual Vanilla Pavlova filled with Fresh Cream & Mixed Soft Fruit and Berries Cooked in Cassis
Crème Brûlée
Chocolate Brûlée
Vanilla Panna Cotta with Balsamic Strawberries
Eton Mess - Crushed Meringue, Vanilla Cream, Berries in Cassis
Frozen Raspberries with a Warm White Chocolate Sauce
Lemon Possett with Baby Shortbread Heart
Mini Tropical Fruit Salad with Grand Marnier and Caramelised Sugar Shard
Lemon Mousse layered with Raspberry Coulis
Warmed Chocolate Brownie with a Rich Dark Chocolate Sauce
Individual Apple and Cinnamon Pie with Custard
Spotted Dick with Custard
Syrup Sponge with Custard
Sticky Toffee Pudding with Toffee Sauce
