Events2014 - Hampton Hampers ltd.

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Events2014 - Hampton Hampers ltd.
Events2014
CREATE YOUR OWN MENUS
Using the foods of
HAMPTON HAMPERS
Contact Sarah Burley
BASh ltd 0774-055-4231
www.hamptonhampers.co.uk
www.facebook.com/hampton.hampers
FIND US AT
“REFLECTIONS”
THE WHITE HOUSE, 45 ,THE AVENUE HAMPTON TW12.
Premium buffet for finger dining/
guests browsing
Individual hand made pies filled with steak and ale or chicken.
Ideal for finger dining and can be served hot or cold.
Display basket of vegetable crudités, pittas, bread batons
etc served with chunky fresh hummus and marinated olives
Vegetarian hand made tartlets with spinach and ricotta cheese.
Cheeseboard with Pate and Terrine selection served with a
basket of mixed breads all decorated with celery whirls and
fresh grapes.
Bridge rolls and tortilla wrap bites with selected fillings
Canapé style bites to include miniature Yorkshire puddings with
horseradish and roast beef, Filo pinches with Brie & Cranberry,
Smoked salmon bites and Chillied rolled filo batons.
Bruschetta of lightly toasted ciabatta and focaccia finished with
melted cheeses, olives, tapenades and uniquely made selected
toppings.
Individual filo bites filled with shredded duck and hoi-sin sauce
decorated with cucumber and spring onion.
Beautifully decorated fresh fruit display platter.
This menu £14.00pp
Crudités basket idea shown here.
SUGGESTIONS FOR BUFFET MEALS IN VENUES AND
HOMES .
Here are our private hot buffet menus but by no means are they the extent of
what we can offer, if you would like to try something a bit different please let
us know and we can discuss all of your ideas.
The private dining menus are designed for you to choose the same dish for all guests, or
for larger numbers, discuss with us how we can provide more than one option in a buffet
format.
Main course single option £14.00
Main course and canapés or starter £18.00
Three courses £22.50
Starters.
Choose a selection of canapés for your guests to enjoy with their arrival drinks.
Or
Starter ideas:
Tartlet of spinach, egg, ricotta and mushrooms with a light rocket salad
Herb and crumb encrusted fresh salmon fillet with baby prawns and minted crème fraiche
Smoked chicken salad with artichokes and sun blushed tomatoes, drizzled with balsamic.
Buffet hot main courses.
Depending on the number of guests, you may decide to provide a selection of items from the
suggestions below. Dishes are usually made for a minimum of 10 portions each
Boeuf Anglaise cooked in a beer and baby onion sauce with diced pancetta.
Boeuf Bourguignon. Fillet steak classic French casserole, in a rich red wine sauce with shallots, lardons, button mushrooms and parsley ( +£2.oo per person)
Beef Stroganoff. Classic fillet steak casserole with creamy brandy sauce, wild mushrooms
and paprika ( £+2.oo per person)
Chicken “Breton” Cutlets of chicken with leeks and mushrooms in a creamy white wine.
Chicken a la King, Diced chicken breast pieces in red capsicum pepper and white wine
sauce.
Coq au Vin. Whole cutlets of chicken on the bone, slowly bubbled through in red wine with
root vegetables and herbs.
Mushroom and red pepper stroganoff, in creamy brandy sauce. (v)
Roasted vegetable cassoulet with sun soaked Mediterranean tomatoes and Moroccan spices
and pulse medley (v)
We suggest serving these dishes either with buttered new potatoes or tricolour rice.
You can then choose either fresh vegetables or salad selection.
Main course Summer buffet menu. £14.95
Whole gammon ham, slow roasted and carved to a display platter
Whole decorated salmon
Coronation chicken made with fresh chicken breasts and apricot in a spiced mayonnaise based
sauce
Light pastry tart filled with ricotta, spinach, egg and mushrooms.
Cous-cous salad with a hint of nutmeg and Eastern spice
New potatoes with tarragon and mayonnaise or fresh mint and a touch of crème fraiche
Mixed leaf salad tossed with cucumber, tomatoes, artichokes and spring onions.
( you may like to vary this selection to your own preferences..)
For £18.50pp Add desserts or ...
Cheeseboard selection platter with celery and grapes, served with a fresh bread basket with
focaccia, rolls baguette and ciabatta for example.
THEMED BUFFET MENUS
Retro 70’s Abigail’s menu
Cheese and Pineapple Hedgehog, exquisitely created.
Curried eggs, Halves of hard-boiled egg, filled with a lightly spiced piped
swirl of smooth yolk mayonnaise
Vol-au-vents, with mixed fillings to include vegetarian options
Cheese straws with paprika
Prawn cocktails on crisp iceberg lettuce with traditional Marie-rose sauce,
beautifully presented in margarita glasses.
Pate served with Melba
Quiche, either traditional Lorraine, or choose one of our other flavours.
Cheese fondue with meat and vegetarian crudités dips
Desserts
Profiteroles traditionally created Croquembouche...choux puffs towered with
caramel and drizzled in chocolate and decorated with strawberries.
Black Forest Gateaux..just how you remember it!
Chocolate fondue with marshmallows and strawberries.
Provision of our original authentic green stemmed Mosel glasses to finish the
“look”
We never use paper plates for serving our foods unless requested.
We will, wherever possible serve our foods on china plates.
HOT and cold BUFFET PLANS
CREATE YOUR OWN MENUS.
Meat Dishes
Cold.
Mixed platter of sliced chilled meats to include Salami, wafer sliced Parma
cured Ham, thinly sliced roasted beef, home baked Gammon Ham.
Brochette skewer selection. An explosion of skewered brochettes, easy to
serve and eat, hot or cold. Choose one meat or a selection.
Chicken breast fillet, marinated in light Thai spices
Steak brochettes, plain or cooked in rich onion marmalade
Lamb marinated in minted sauce
Pork, either in a sweet and sour marinate, or coated in stilton sauce, perfect
served warm!
Whole gammon ham, slow baked and succulent.
Hot meat mains
Beef Bourguignon, with shallots and baby mushrooms in a red wine sauce
Beef Stroganoff, with mushrooms in a creamy brandy sauce, spiced with a
touch of paprika
Beef Wellington, Fillet steak wrapped in Pastry and concasse
Chicken fillets cooked in a marinate of your choice
Curried breast of chicken korma style, served in a chafing dish
Coq au vin traditional French style
Pork Cassoulet with tomato base and pulses
Farmyard casserole with pork, sausages, bacon and British farm vegetables
Whole pies for 10-12 people. Please ask for ranges. Pies are made to order.
We have a huge range of ideas, so please ask for our recent ideas list!
CREATE YOUR OWN MENUS.
Fish dishes
Seafood medley, with whole tiger prawns or whole crevettes,
fresh and smoked salmon, dressed crab, mussels.
Lobsters on request.
Herb encrusted fillets of fresh baked salmon, individually
portioned
Whole dressed salmon, poached gently & spectacularly decorated
Kedgeree, spiced rice with smoked mackerel or haddock and hard
boiled egg, peas and parsley.
Paella, served hot or cold. Contains chicken, fish, mussels and
prawns.
Vegetarian main Dishes
Aubergine and spinach curry, Tamatar alu Bhaji Tarkari,
traditionally made.
Vegetarian cassoulet, tomato based and filled with colourful
vegetables and pulses
Vegetable Rarebit tart with cheese and leeks and a touch of plum
compôt!
Goats’ cheese and tomato tart in a fluted pastry basket.
Individual tartlets or 10 portion pastry cased flans with an egg
base and flavoured with:
Spinach , ricotta and mushrooms
Asparagus, ham and egg
Roasted Mediterranean vegetables
CREATE YOUR OWN MENUS.
Accompaniments
Wild and white rice topped with fresh herbs
New potatoes served hot or cold with mint and pea dip.
Tarragon Potato salad, with red onions and dressing
Potato Waldorf salad
Free range rough cut eggs Dijonnaise and limes tossed with mayonnaise and finished with a cracked peppercorns
Mixed leaf salad with peppers, sun blushed tomatoes, artichoke,
cucumber…
Roasted winter vegetables, served hot or cold
Mediterranean vegetable salad
Cous-cous salad tossed with apricots and pine nuts
Bhajees, samosas, naan breads etc
Marinated roasted vegetables stirred with pasta , crushed tomato
and basil leaves
Greek salad with fine beans, feta, tomatoes and balsamic dressing
Basket of fresh breads, perhaps include focaccia
DESSERTS options may vary
Chocolate Fudge Cake
Belgian TruffleTorte
Toffee Crunch biscuit base with
crushed meringue and toffee, chocolate
mousse ,white choc ganache
CHEESECAKES
options may vary
Fruit Preserve
Strawberry
Raspberry
Mandarin
Red Cherry
Black Cherry
Blackcurrant
Lemon
Fresh fruits
Romeo and Juliet
biscuit
base, white and dark choc mousse
Chocolate Teaser
Strawberry
Raspberry
Mandarin
Blackcurrant
Woodland Fruits
Choc sponge with malteser filled
mousse
Choc’n’bluberry
Roulade
Chocolate gateaux
Profiteroles box of 40
SPECTAULAR!
Pavlova
Lemon Meringue Pie
Strawberry
Raspberry
Mandarin
Blackcurrant
Woodland Fruits
Treacle Tart
Tarte
Chocolate Lumpy Bumpy
Citron new recipe, light Plain or
Fruit explosion
and creamy.
Our dessert options change according to the season and
these are examples to inspire you… ask us for this month’s
selections!