Breakfast Lunch Canapes Buffets Street Food BBQs Food & Drink Workshops

SPRINGSUMMER2016

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CANAPES

2 options

Delivery only

Assembled on site with full service

Prices on request

VEGETARIANCherry tomato & tarragon mini tartlets

Mini Roquefort cheese soufflés, red onion jam, oatcake crumbs & baby sorrel leafRoasted courgette, whipped feta & basil

rollsTandoori paneer, cucumber raita, mint

chutney on mini kolanji seed naan breadsPea & asparagus mini roulade

Cornetto of goats cheese with a roasted peach salsa

Tofu Vietnamese summer rolls with sriracha chilli dipping sauce

Falafel slider with harrisa & preserved lemon mayo

MEATHerefordshire beef fillet, horseradish

cream, crispy shallot & rocket on tasting spoon

Smoked duck breast, fennel, apple, raspberry vinaigrette on chicory leaf

Ham hock & parsley mini terrines with sweet piccalilli

Chicken liver, madeira & thyme tartletsIndian spiced lamb, mint raita on mini

naanCrispy duck, feta & watermelon skewer

Chicken yakitori skewersMini New York hot dogs

SEAFOODGin & Juniper infused salmon, pickled

cucumber & sour cream on bliniWhitby crab, minted mushy peas, sauce

gribiche on crostiniJapanese tuna tartare on tasting spoon

Vietnamese fishcakes, garlic & coriander dipping sauce

Classic crayfish cocktail on baby gem leafLebanese spiced king prawn brochettesSalt & pepper squid with chill, garlic &

spring onion served in a mini cone

SWEETLimoncello tiramisu shootersElderflower & raspberry trifle

shootersMacha green tea mousse in a dark chocolate ‘coffee’ cup

Passion fruit panna cotta tartletsApple & blackberry crumble

tartletsMini orange & cardamom

polenta cakes Mini chocolate fondant muffins

Blacksticks blue, apple, fennel, & walnut salad

Heritage tomato and soused shallot saladBengali spiced lentil, roasted cauliflower,

spinach & paneer saladSingapore style vegetable vermicelli

noodlesClassic tuna nicoise

King prawn ‘Emperors’ biryaniLamb rump, roasted courgette & red peppers, whipped feta & pine nuts

Chicken & tarragon fricassee with green summer vegetables

BOWL FOOD

BREAKFASTOption 1

Selection of breakfast pastriesGranola & yogurt

Option 3Selection of breakfast

canapesEgg & bacon crostiniMini smoked salmon

& egg bagelsFeta & avocado on

rye breadMini French toasts

Option 2 Selection of mini

pastriesHot filled breakfast

rollsGranola & yogurt

Unlimited tea/coffee/water

with each package

Fresh juices £1.20 per

person supplement

LUNCHOption 1

Selection of rolls & wraps

with meat & vegetarian fillingsMixed leaf salad

Kettle crisps

Option 2

Selection of rolls & wraps

with meat and vegetarian fillings

Two seasonal saladsKettle crisps

Fresh fruit platter

FINGER BUFFET• Vietnamese spring rolls with sriracha chilli dip• Thai fishcakes with garlic & coriander dip• Chicken yakitori skewers • Roasted Char Sui pork buns• Panko crusted prawns with wasabi dip• Feta & spinach filo parcels• Mini lamb koftas with tzatziki• Falafel skewers with baba ghanoush dip• Onion bhajis with mango chutney• Mini pea & paneer curry puffs• Vegetable samosas with mint chutney• Tandoori lamb skewers with cucumber raita

• Mini cheeseburger sliders• Mini truffled Mac n Cheese pots• Mini fish tacos with tomato & lime salsa• Crayfish cocktail on baby gem leaf• Heirloom tomato & tarragon tartlets• Baby roasted new potatoes with sour cream & dill• Mini British pie selection with homemade ketchup• Mini red pepper & feta frittatas• Artichoke, olive and mozzarella brochettes• Salted caramel squares• Mini ‘molten’ chocolate muffins• Fresh tropical fruit kebabs

Minimum of 20 people

Option 1- 8 items Option 2 -12 items Option 3 - 5 items

2 hot main dishes

2 side dishes

2 salads

Speciality breads/sundries

HOT FORK BUFFET

Menu influenced by a world cuisine

Cajun Mexican

Indonesian Thai

Mediterranean Arabian

Indian Oriental

European

THE SMALL PRINT All prices include on site chef and front of house event staff

for first 50 people. Crockery, cutlery, tableware There maybe event specific hire equipment costs i.e. oven

hire. Additional staffing will be required for events of 50 people or more. The number of staff needed will vary depending on the

type of event and final guest numbers. For guidance Chef £25/per hour (4 hour minimum)

Front of house staff £15/per hour (4 hour minimum)Delivery charge of £20

We need to be notified about specific dietary requirements at least 72 hours before the event commences

Alcohol packages are available on requestFull sit down meal packages are available on request

If you have a specific brief/theme/cuisine requirement then please reach out to us

For full Terms & Conditions go to www,3geventcatering.comAll final prices exclude VAT