Sample Menus
Caterers in Suffolk serving the whole of East Anglia
  • Sample Menus

SAMPLE MENUS

Leos Catering creates menus for your specific needs. What follows are some ideas to whet your appetite.

Birthday Parties, Dinner Parties, Cocktail Parties, Corporate Catering Events, Wedding Catering, Events Catering, Business Catering, Special Events

 

Cold Canapés:

  • Seared Persian chicken with ginger and pineapple salsa in spoons
  • Coriander pancakes filled with Thai spicy crab and lettuce
  • Fried bread croutes, with hot cranberry jelly sour cream and Suffolk ham
  • Tomato olive and mozzarella kebabs
  • Dill blinis, with sour cream and smoked salmon
  • Crostini, with sour cream and caviar
  • Poppy seed tartlets filled with Peking duck spring onion cucumber and hoisin sauce
  • Croutes topped with rare steak and horseradish cream
  • Smoked pork fillet and artichoke cream croutes
  • Mini tartlets, filled with Caesar salad
  • Mini tartlets filled with avocado salsa
  • Butter brioche topped with red onion marmalade and goats cheese
  • Spicy corn cakes with avocado lime salsa
  • Teriyaki salmon with sweet chilli dipping sauce
  • Swedish bread topped with Graved lax and sweet mustard dill sauce
  • Tartlets filled with hollandaise and quails egg
  • Thai Jumbo prawns
  • Tartlets filled with lemon coriander mascarpone topped with salsa verde and cured pork
  • Parmesan twirls topped with sun blushed tomato mozzarella and olive

Hot Canapés:

  • Soft corn cakes with blackened salmon and pickled ginger
  • Flash fried baby scallops, with lime and pepper
  • Brandade on rounds of walnut toast with avruga caviar
  • Square tartlets filled with light tangy crab meat
  • Flash fried strips of tuna on spoons with lime mayo
  • Spicy prawns, with Moroccan tomato jam
  • Curried parsnip soup with a swirl of cream
  • Baby spring rolls with sweet chilli dipping sauce
  • Lamb kofkas with minty yogurt dipper sauce
  • Ginger chicken cakes with sweet chilly dipping sauce
  • Revettes sausages with sour cream mustard dip and organic ketchup
  • Roast strips of Beef on fried croutes with mustard mayo
  • Asparagus with magic hollandaise
  • Hot shots of Pea soup with mint and swirl of cream
  • Large pan fried fresh prawns with ginger and lemon jelly
  • Spicy pork fillet on croutes topped with apple sauce

All served on our own dishes and beautifully decorated with flowers and herbs in your colours Price depends on your choices

 

Starters

  • Parma ham with pea mousse, pea shoots and a lemon vinaigrette
  • Lightly poached pears with picos europa, smoked pork loin and caper berries
  • Carpaccio of beef with rocket, toasted hazelnuts and a mustard dressing
  • Buffalo mozzarella slow roasted cherry tomato and avocado drizzled with lemon vinaigrette
  • Marinate duck breast on salad leaves with honey, lime and ginger dressing, sprinkled with sesame seeds and toasted pine nuts

Lunch

  • Leo’s deli cooked local ham with fig and plum chutney
  • Local rare roast beef with horse radish creme fraiche
  • Slices of moist smoked turkey with lemon mayo
  • Hot roast salmon with red and yellow peppers
  • Salmon in a pistachio and herb crust
  • Caramelised white onion tart and parmesan tart with poppy seed pastry

Salads

  • Lemon blanched green beans with a remoulade sauce
  • Ribbons of yellow and courgette with chickpeas in a basil creme fraiche dressing
  • Cherry, vine and plum tomato salad with fresh basil in a balsamic vinagrette
  • Wild rice salad with toasted pumpkin seeds and herbs
  • Herb Leaf Salad
  • Lemon and dill new potatoes
  • Bulghar wheat salad with roasted vegetables and a tomato harissa dressing
  • Puy lentils salad with black olives, cherry tomatoes and tarragon
  • Garden Salad

Evening Meal

  • Local lamb rump with baby carrots, roasted new potatoes and a port jus
  • Seared fillet of sea bass on cannellini bean puree with lemon thyme and olive oil served with leafy herb salad and roast carrots
  • Local fillet of beef with dauphinoise, pea puree and a red wine glaze
  • Confit of Gressingham duck with pomme puree, garlic green beans
  • Crispy belly of Blythburgh pork with spiced apple sauce, purple sprouting broccoli with rosemary and garlic roasted potatoes

Desserts

  • Chocolate and blueberry roulade
  • Lemon posset with vanilla shortbread
  • Summer berry Tiramisu
  • Lemon Tart with vanilla seed pastry
  • Individual double chocolate torte
  • Individual vanilla cheesecake
  • Bitter chocolate tart with elderflower sorbet
  • Pistachio meringues with slivers of pineapple and mango and vin santo cream

Please give us a call to discuss your needs or complete our enquiry form on the Contact page.

Call us on 01728 724 059
and speak to Mark or Victoria