Kosher
Menus

Select your chosen canapes from either hot or cold menus below or combine the two.

• 4 canapes for £17.00 per person
• 6 canapes for £21.00 per person
• 8 canapes for £24.00 per person

COLD CANAPES
Mackerel and trout crostini with spiced beetroot
Smoked salmon on rustic bread with cucumber and dill
Smoked salmon rolls
Tuna tartare with chilli and coriander
Chopped liver on endive spoons
Watermelon shots with lemongrass (V)
Cherry tomato and olive brochette with fresh basil (V)

HOT CANAPES
Flaked cod and bream with red onions and parsley on
lettuce spoons
Sesame & soy beef skewers with chilli dip
Lamb and fennel kebabs
Mini potato hash browns (V)
Crispy vegetable spring rolls with hoi sin (V)
Tomato & herb soya cheese tart with balsamic shallots (V)
Black olive and confit tomato tartlets with sweet pepper essence (V)
Fried eggplant with a mint pesto (V)
Falafel with chickpea dip (V)

Please note a set menu is to be selected for your group whereby all guests have the same one starter, one main course and one dessert.

Please also select a vegetarian alternative for the starter and main course. All dietary requirements can be catered for, please advise your Event Planner of these two weeks prior to your event.

All dishes will be dairy free as to keep within the boundaries of Kosher and Parev supervision.

TO START
Creamy tomato soup
Potato skins with sour cream and chive dip
Cheesy garlic flat bread

TO FOLLOW
Beef meatballs in a tomato sauce with spaghetti
Crispy chicken fillet in a seeded bun with crispy fries and BBQ dip
Chicken sausage with a choice of: creamy mash potatoes or crispy fries with buttered petit pois or green beans plus onion gravy or baked beans

TO FINISH
Gooey chocolate sponge with vanilla ice cream and toffee sauce
Chocolate and coconut slice with chocolate sauce
Strawberry Eaton mess sundae

Please note a set menu is to be selected for your group whereby all guests have the same one starter, one main course and one dessert.

Please also select a vegetarian alternative for the starter and main course. All dietary requirements can be catered for, please advise your Event Planner of these two weeks prior to your event.

All dishes will be dairy free as to keep within the boundaries of Kosher and Parev supervision.

STARTER
Sweetcorn veloute with basil oil (V)
Carrot and parsnip broth with curry essence (V)
Tandoori style chicken skewers with mint raita, fresh lime and coriander
Traditional chopped liver with raisin and plum dressing and toasted croutons
Woodland mushroom and leek tart with slow cured tomatoes (V)
Artichoke niçoise with garlic and thyme vinaigrette (V)

MAIN COURSE
Chicken with pommes fondant, green beans and forest mushrooms
Marinated peppers stuffed with wild rice, dates and almonds (V)
Chargrilled aubergine with roasted shallots, red pepper essence and herb polenta bon-bons (V)
Stir fried vegetables with wilted rocket and olive couscous (V)
Seared sea bass with champ, baby onions, seasonal greens and a Dijon jus
Herb crusted salmon with Lyonnaise potato, wilted spinach and beetroot coulis
Roast rib of beef with red onion crushed potatoes, confit tomato, seasonal vegetables and a red wine jus

DESSERT
Apple and blueberry crumble with traditional crème anglaise
Warm pecan pie with vanilla ice cream
Orange tart with whiskey scented cream
Chocolate mousse with pistachio and honey syrup
Apple and pear strudel with vanilla ice cream and raisin syrup

Please note a set menu is to be selected for your group whereby all guests have the same one starter, one main course and one dessert.

Please also select a vegetarian alternative for the starter and main course.

All dietary requirements can be catered for, please advise your Event Planner of these two weeks prior to your event.

All dishes will be dairy free as to keep within the boundaries of Kosher and Parev supervision.

STARTERS
Pea and ale soup with olive oil croûtes (V)
Celery soup, toasted hazelnuts and snipped chives (V)
Scottish smoked salmon with red onions, oat bread, capers and whiskey dressing
Duo of mackerel and trout with beetroot and horseradish, toasted almonds, lemon and dill vinaigrette
Chargrilled loin of tuna with black olive tapenade, spring onion and red pepper salad, tomato and oregano dressing
Lamb kebabs with fennel and shallot potato salad, infused mint dressing
MAIN COURSE
Roast age rib of beef with, Parisian potatoes, glazed carrots, thyme and garlic pan juices
Rack of lamb with Clamart potatoes, wild mushrooms and Shrewsbury sauce
Onion tart with cured tomato, spinach puree and balsamic glaze (V)
Baked cod with spicy couscous, curried parsnip, chickpeas and sultanas
Roasted halibut with chive crushed new potatoes, garden peas and soft herb veloute
Roast chicken supreme with sage and onion mash, glazed onions, sweetcorn and snow peas with a café au lait sauce

DESSERTS
Sticky toffee pudding with rich toffee sauce and vanilla ice cream
Rich chocolate tart with strawberry coulis and whipped coffee scented cream
Individual lemon tart with citrus fruit salsa
Fresh seasonal fruit platters with toasted almonds and star anise glaze
Warm chocolate brownie with toffee sauce and berry cream compot

TEA, COFFEE & PETIT FOURS