Olive Tree Catering for all your needs

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1 Olive Tree Catering for all your needs Private Function & Wedding Caterers Telephone: Website: With over 30 years catering experience, we understand what s important about food. Our locally sourced produce, selection of fresh ingredients and passion for food ensure we constantly stay abreast with the latest trends in the food market. Choose from one of our selected menus, or let us tailor a menu to suit your requirements. Whichever you choose, our style of catering will ensure you and your guests have a truly memorable eating experience Pricing on all the menus is from and is based on food selections, number of persons, venue. And full day requirements. Items can be mixed across various menus if required. Any allergy requirements can also be catered for separately. All pricing on the below menus once quoted will include, staff, cutlery and crockery. Linen and any ancillary equipment charges will be discussed in advance and quoted separately on request. Potato and Vegetable accompaniments can be changed on request For example Dauphinoise potato can be served with any dish should you require an alternative to the stated option.

2 Menu A From Vat per Person Starters Smoked Haddock Tart Smoked haddock and Cheddar Puff Pastry tartlet with crisp mixed leaves and oven roasted baby plum tomatoes Duck Liver Parfait Smooth Duck Liver Parfait served with a spiced Cranberry and Orange chutney, toasted Brioche and dressed mixed leaves Leek and Potato Soup (v) Creamy Leek and Potato Soup finished with Rosemary toasted Croutons Ciabatta, Caramelized Onion and Mozzarella Melts (v) Sliced Ciabatta brushed in Olive Oil Caramelized Onion and Mozzarella, served with fresh Rocket and a Balsamic glaze Goats Cheese and Blush Tomato Tarte Tatin (v) Fire Roasted Pepper, Blush Tomato Oven Baked with Puff Pastry Topped with Goats Cheese, Dressed Leaves and Pesto Drizzle Selection of Baked Breads Main Courses Bangers n Mash Three Traditional Award Winning Sausages on a bed of creamy mashed Potato, served with roasted root Vegetables and a sweet Shallot and Port Wine Gravy Chicken with Dauphinoise Oven roasted supreme of Chicken, served with a stack of creamy Dauphinoise Potato and Thyme infused Jus and seasonal Vegetables Pan fried Salmon with Pea Puree Pan-fried Fillet of Salmon Pommes Anna, Pea Puree, Pancetta Crisp and Chive Beurre Blanc

3 Braised Sticky Beef 24hr braised Daube of Beef, Herb Crushed new Potato, roasted seasonal Vegetables and a Rich Rioja and Redcurrant Wine Jus Herb Crusted Loin of Pork Oven Roasted with Apricot and Walnut Stuffing, Crackling, Roasted Potato, Seasonal Vegetables and Spinach Cream Sauce Desserts Jammie Dodger Cheesecake Crunchy Shortbread Biscuit topped with creamy Vanilla Cheesecake Baked with Real Jammie Dodgers and Raspberry Drizzle Chocolate and Sea Salted Caramel Pot Belgian Chocolate Mousse, Sea Salted Dulche De Leche Caramel Topped with a Hazelnut Praline Seasonal Pavlova Meringue Nests, topped with Seasonal Berries and Cream, Drizzled with a sweet Raspberry Compote Jelly and Ice Cream Fresh Strawberries set in a sweet fruit Jelly with homemade Shortbread, Coulis and smooth Vanilla Ice Cream Sticky Toffee Pudding Made with our own recipe of moist Date and Treacle Sponge topped with a rich homemade Toffee sauce and Madagascan vanilla Ice Cream Triple Chocolate Grown Up Brownie An Indulgent slice of Belgian Chocolate and Irish Cream Brownie served with a rich dark Chocolate sauce and smooth Vanilla Ice Cream Coffee and Mints

4 Menu B From Vat per Person Starters Baked Camembert (v) Oven Baked with Homemade Rosemary Focaccia Bread and Dressed Baby Leaves Spiced Chicken with Coconut Ballontine of Marinated Chicken with Lime and Coriander Salad, Chilli Crème Fraiche and Shaved Coconut Duck Pancake Stack Shredded Duck and Plum sauce, served with Crispy wonton, Spring Onions, Cucumber and Hoi Sin Drizzle Roasted Tomato and Red Pepper Soup (V) Roast Tomato and Red Pepper Soup with Pesto Drizzle and Pecorino Crumb Chilli Prawn and Mango Salad Pan Fried Chilli Prawns and sweet Mango Salsa with a Dressed Noodle and Rocket Salad Prosciutto, Pesto and Asparagus Salad Prosciutto Ham, Grilled Asparagus, Oven Roasted Tomato and Pecorino Shavings with a Rocket, Pesto, Toasted Pine Nut and Balsamic Salad Selection of Baked Breads Main Courses Supreme of Corn Fed Chicken Oven Roasted Supreme of Corn Fed Chicken, Crushed Sweet Potato with Vegetable Pressing, Crispy Kale and Cream Sauce Roast Sirloin with Yorkshire pudding Sliced roast Sirloin served with homemade Yorkshire puddings, rich roasting gravy and Seasonal Vegetables Sea Bass with Pancetta Fillet of Sea Bass pan fried and served on a Pancetta potato cake, drizzled with a Rocket Pesto dressing and Sun Blush Tomatoes

5 Assiette of Pies with Colcannon A Mini Trio of Homemade Pies, Minted Lamb, Chicken and Ham, and Steak and Ale Pies With Colcannon, Glazed Carrots, Buttered Beans and Rich Gravy Rump of Lamb Rump of Lamb marinated in Fresh Garden Herbs, Fondant Potato, Lentil, Bean Cassoulet, Red Wine and Redcurrant Jus and seasonal Vegetables Breast of Duck with Apple 3 Ways Pan Fried Gressingham Duck, Candied Baby Apple, Apple Potato Galette, Wilted Spinach with a Cider and Calvados Jus Desserts Apple Tarte Tatin Cox s Apples, Oven Baked with Sweet Puff Pastry served with Calvados Chantilly Cream Lemon Brulee Tart Slow Baked Lemon Curd Tart with Fresh Berry Compote and Madagascan Vanilla Ice Cream Salted Caramel Popcorn Cheesecake Baked Vanilla Cheesecake, Shortbread Biscuit Base Topped with Salted Popcorn and a Caramel Drizzle Chocolate, Orange Crunch Cheesecake Bourbon Biscuit base and Belgian Chocolate Cheesecake topped with Terrys Chocolate and Cinder Crunch Belgian Chocolate Tart Sweet Pastry filled with Belgian Chocolate Ganache with a Raspberry compote and Madagascan Vanilla Ice Cream Coffee and Mints

6 Menu C From Vat per Person Starters Ham Hock Terrine with Peppered Pineapple Pressed Ham Hock Terrine served Pineapple Chutney, Mustard Mayonnaise, Baby Leaves and toasted Brioche Sea Bass, Black pudding and Pea Puree Pan Fried sea Bass on Black Pudding with Pea Puree, Crispy Pancetta and Hollandaise Sauce Asparagus and Pecorino Ravioli (V) Fresh filled Asparagus Ravioli with roasted baby Tomatoes, grilled Artichoke, crisp leaves and Basil Pesto dressing Smoked Haddock Fishcakes Homemade Smoked Haddock Fish cakes served with Garlic and Herb Aioli, Watercress Salad Seared Duck with Beetroot Salad Sliced Breast of Duck Marinated Greens, Beetroot Puree, Pecorino Shavings and Orange Dressing Selection of Baked Breads Main Courses Loin of Cod with Saffron Clams Loin of Cod pan fried with Roasted Baby Potato, Saffron Poached Clams, Watercress and Beurre Noisette Best End of Lamb with herb Crust Roasted Rack of Lamb with a Herb Crust, Potato and Celeriac Gratin, Green Beans, rosemary Jus Corn Fed Chicken with Basil Mousse Succulent Corn fed Chicken filled with a Basil Mousse Wrapped in Pancetta with Crushed Herb New Potato and White Wine Cream Sauce Slow Cooked Shoulder of Lamb Shoulder of Lamb Slow Braised with Roasted Root Vegetables, Potato Gratin, Parsnip Crisps Glazed Carrots and Red Wine Reduction Fillet of Pork Pan Fried Loin of Pork, Caramelized Apricots, Sautéed Spinach, Glazed Carrots, green Beans and Madeira Jus

7 Loin of Venison with Apple Rosti Pan Fried Loin of Venison on a Bramley Apple Rosti, Braised Red Cabbage, Parsnip Crisp and Wine Jus Steak n Chips Prime Sirloin or Rump Steak served with chunky Chips and traditional Steak garnish With your choice of sauce (Blue Cheese, Au Poivre, Béarnaise) Desserts Berry and Prosecco Panna Cotta Mixed Berries set in Prosecco Jelly over a vanilla and Mascarpone Panna Cotta with Berry Compote Key Lime Pie with Candied Lime Cream Crunchy Ginger Biscuit with a Baked Key Lime Filling with Candied Lime Cream and Chocolate Ganache Sicilian Lemon Cheesecake Crunchy Shortbread Biscuit topped with creamy baked Lemon Cheesecake with Vanilla Sour Cream and Lemon Curd Chocolate Orange Melt with Honeycomb Baked Belgian Chocolate Pudding with Melting Chocolate Orange Ganache, Served with Candied Orange and Honeycomb Ice Cream Cheese and Biscuits A selection of Cheeses from the British Isles with homemade Oatcakes and Plum chutney Coffee and Mints

8 Menu D From Vat per Person Starters Scottish Smoked Salmon with Vodka Granita Sliced Scottish Smoked Salmon and Char Grilled Artichokes with a Vodka and Lime Granita Seared Scallops with avocado Pan Fried with Avocado, Lime, Ginger and Crisp Vegetable salad Crispy Pork Belly with Pak Choi Crispy Belly Pork deep fried in Panko Bread Crumbs served on a bed of sautéed Pak Choi with a Chilli and Hoi Sin sauce Crab, Chilli and Lemon Polenta Tart Oven Baked Individual Filled Tart of Grab, Lemon Polenta and a Touch of Chilli on a Bed of Dressed Wild Rocket with Light Herb Crème Fraiche Antipasto Platter A Mixed Platter of Prosciutto Ham, Salami, Blush Tomato, Homemade Humus, Grilled Artichokes and Homemade Olive Focaccia Bread Selection of Artisan Bread Rolls Main Courses Fillet of Beef with Peppercorn Crust Pan Fried Fillet of Beef, Truffled Mash Potato, Roasted Seasonal Vegetables and a Rich Merlot Wine Jus Ballotine of Corn Fed Chicken Corn Fed Chicken and Mushroom Ballotine, Beetroot and Potato Gratin, Roasted Porcini Mushroom, Shallots and Thyme Jus Assiette of Lamb Best End topped with Herb Crust, Confit of Shoulder and Mini Minted Lamb Pie served with, Braised Cabbage, Caramelized Carrots, Buttered Beans and Rosemary Jus Fillet of Sea Bass with Pumpkin Gnocchi Pan-fried Fillet of Sea Bass, Pumpkin Gnocchi Roasted Porcini Mushroom, Crispy Sage and Leek Sauce

9 Desserts Chocolate Brioche Bread Pudding with Gran Marnier Slices of sweet brioche, Cranberries and Dates smothered and baked in a rich Belgian Chocolate custard, finished with Grand Marnier Assiette of desserts A Trio of Belgian Chocolate Cheesecake with bourbon Biscuit Base, Lemon Posset with Berry Compote and Sticky Toffee Pudding with Toffee Sauce White Chocolate and Jim Beam Streusel Cheesecake Baked Creamy White Chocolate, Jim Beam and Vanilla Cheesecake topped with a Cinnamon and Pecan Streusel topping Lime Mojito Panna Cotta Fresh Mint and Sweet Lime Jelly set over a smooth Vanilla Bean, Mascarpone and Rum Panna Cotta A Selection of Local Cheeses A Selection of Local Cheeses Served with Bread and Chutney s Coffee and Petit Fours