P.Grady Catering of Doncaster

Wedding & Fork Buffet Menus
Wedding & Fork Buffet Menus
Hot Canapes
Hot Canapes
Prawn & Lime skewers
Mini Toad in the Hole
Honey & Mustard Chipolatas
Mini Lamb Koftas with Mint Yoghurt
Thai Fish Cakes With Chilli Sauce
Chicken Satay Skewers
Mini Spring Rolls
Prawn Toasts
MiniVegetable Samosas
Monkfish & Parma Ham with Lemon Mayonaise
Mini steak & Red Onion Chutney on Ciabatta
Cold Canapes
Cold Canapes
King Prawns With Sweet Chilli Dip
Smoked Salmon Roulard
Quails Eggs rolled in Parma Ham
Mini assorted Quiche
Cheese Savoury Bites
Smoked Salmon & Lump Roe on Rye Bread
Baby Gem with Crab Meat
Mini Mushroom & Stilton Tartlets
Selection of Crostini
MiniGoats Cheese, Basil & Tomato Puffs
Prawn Boats
Evening Fork Menus
Evening Fork Menus
Starters
Starters
Soup
Selection of home made soups, garnished & served with roll & butter
Prawn Cocktail
Classic starter with mixed leaves, lemon, Maire Rose sauce & brown bread and butter
Asparagus & poached Egg Hollandaise
Fingers of fresh asparagus with poached egg topped with fresh Hollandaise & paprika
Roasted Mediterranean Vegetables
A perfect blend of herbs & mediterranean Vegetables roasted topped with mozzarella cheese & placed in a filo basket
Smoked Mackerel Pate
A creamy pate of smoked mackerel, cream herbs and garlic floated on mixed leaves & lemon dressing
Melon & Parma Ham
Slices of Parma ham and Honey drew melon with dressed leaves drizzled with a Honey & Balsamic reduction
Goats Cheese Tartlet
A pastry tartlet filled with a sun blushed tomato and garlic sauce topped with goats cheese finished with mixed leaf and a red onion chutney
Salad Nicoise
Tuna, green beans,diced potatoes,croutons,mixed leaves with a light oil dressing
Smoked Salmon & King Prawns
Slices of smoked salmon garnished with king prawns mixed leaves and splashed with a lemon & tarragon vinegar
Chicken Liver parfait
Smooth chicken liver parfait with toasted brioche, mixed leaves and a cranberry and port sauce
Main Courses
Main Courses
Roast Striploin of beef
Served with yorkshire pudding and a red wine jus
Chicken Roulard
Filled with Feta cheese and Oyster mushroom, Wrapped in bacon and finished with a
sun dried tomato and basil chutney
Duck Breast
Served pink with red cherry sauce
Lamb Shank
Braised in rosemary and mint sat upon roasted root vegetableshe toolbar.
Pork Loin
Topped with a herb & stilton crumb with dijon mustard cream
Oven Roasted Salmon fillet
with a lemon and dill sauce
Seabass
Pan fried seabass fillets drizzled with raspberry and orange dressing
Monkfish
Rolled in Parma ham, Served with King prawns and garlic butter
Wild Mushroom risotto
Hand picked sauteed wild mushrooms in white wine, Garlic and chive, folded into italian risotto rice
Fillet of Beef
Pan fried Fillet of beef in a brandy and cracked pepper sauce
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Desserts
Desserts
Chocolate mousse
Light caramel and chocolate mousse set upon a sponge base,
decorated with chocolate shards
Dutch Apple Tartletions from the toolbar.
Sliced apple layered around puff pastry with a sugar glaze ,
Served with vanilla ice cream
Strawberry Mille Feuilli
Layers of puff pastry filled with chantiley cream and strawberries,
Finished with a mixed berry coulis
Individual Cheesecake
Riccotta cheese and Cream cheesecake laid upon a crunchy biscuit base,
Served with a choice of toppings
Bannoffi
Deliciously rich dessert of a biscuit base,
Oozing caramel, sliced bananas, topped with a thick cream
and crumbled chocolate flakes
Cheese and Biscuits
Selection of fine cheeses and savoury biscuits
served on cheese boards