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Menu Ideas from Capital Cooking

Christmas Canapés and Dinners

Christmas feasts for families, firms and friends. Plan your Christmas celebrations with us to end the year with some style – enjoy time with family without the pressure to cook, or thank your staff for a year well done.

CANAPES - SERVED WARM
  • Crispy cumin and caraway squid with sweet chilli dipping sauce
  • Mini Cumberland sausages in honey and mustard with a wholegrain mustard mayonnaise dip
  • Mini Yorkshire puddings with rare roast beef, horseradish cream and watercress
  • Griddled beef skewers with Bernaise sauce
  • Saffron chicken skewers with a roasted tomato relish
  • Butternut squash and sage risotto balls with a Parmesan aioli dip (V)
  • Welsh rarebit on brioche toasts (V)
  • Caramelised red onion, goats cheese and thyme tartlets (V)
  • Wild mushroom and truffle oil tartlets (V)
SERVED COLD
  • Beetroot blinis with smoked salmon and fish roe
  • Blinis with Serrano ham, mascarpone and balsamic glazed figs
  • Potted shrimps on wholemeal croutes
  • Mini scallops with pea and mint puree on a fried tortilla round
  • Wonton cups with fresh crab and watercress salad
  • Fried polenta rounds with a lemon, parlsey and artichoke salad (V)
  • Rosemary cheese sables with goats cheese, cranberry relish and toasted pecans (V)
  • Pesto cheese straws (V)
  • Bruschetta with kale, capers and goats’ cheese (V)
  • Sourdough croutes with caramelised chicory and blue cheese (V)
STARTERS
  • Warm pheasant salad with thyme croutons and cider dressing
  • Smoked duck breast salad with hazelnuts and vanilla poached quince
  • Game terrine with pear and cranberry chutney
  • Pork and chestnut terrine with celeriac and horseradish remoulade
  • Beef carpaccio with Gruyere crisps
  • Smoked trout and horseradish pate with ciabatta toasts
  • Gravadlax with dill and mustard sauce
  • Seared scallops with butternut squash puree and sage butter
  • Fig and Dolcelatte tart with walnut pastry (V)
  • Chestnut soup with sage croutons (V) and soda bread
  • Grilled goats cheese and lentil salad with caremslised red onion, pancetta and walnuts
  • Chicken liver pate with picked plums and Melba toasts
  • Shallot tarte tatin with roasted tomatoes and goats cheese (V)
  • Winter minestrone soup with parlsey pesto (V)
MAIN COURSES
  • Fillet of beef with a pea, pancetta and horseradish risotto, honey glazed carrots and a balsamic glaze
  • Beef Wellington with a wild mushroom and red wine sauace, sauteed potatoes and kale
  • Herb crusted rack of lamb with parlsey and roasted garlic pomme puree, sautéed winter greens and a lamb broth
  • Venison fillet with Potato Dauphinoise, sautéed cabbage, green beans, roasted beets and a Port reduction
  • Seared guinea fowl with a creamy Calvados and apple sauce, celeriac and roasted garlic puree and wilted greens
  • Tagliatelle, wild mushroom and rabbit ragu garnished with truffle oil
  • Individual turkey, leek and ham pies with a puff pastry topping
  • Salmon fillet with a champagne sauce, roasted crushed new potatoes, wilted spinach
  • Roasted Monkfish tail wrapped in Parma ham with a butternut squash fondant, green beans and sauce Vierge
  • Treviso chicory risotto (V)
  • Fennel and Gorgonzola soufflé tart (V)
  • Gnocchi with radicchio and roasted Proscuitto
DESSERTS
  • Chez Panisse chocolate cake with kumquat compote
  • Winter fruit salad with blood orange sorbet
  • Champagne jellies with a Marsala syllabub
  • Prune and Armagnac tart with Madagascan vanilla ice-cream
  • Pannetonne bread and butter pudding with marmalade and chocolate chip ice-cream
  • Date and toffee pudding
  • Marsala pears with walnut praline parfait
  • Mincemeat Streusel tart
  • Cranberry meringue parfait
  • Baked Bramley apple cheesecake with Calvados crème fraiche
  • Sticky Clementine steamed pudding with Crème Anglaise

(V) Suitable for vegetarians
 
Christmas Canapés and Dinners
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