The New Caterers ​ ​​

Côte D'Azur Catering ​​

Menu Examples

Here are a few menu examples with prices.
All of our menus are unique and these menu prices are just a guide
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Canapé Menu Example 1
(30 people / 20 euros a head)

South Indian Crab Cakes served with a Sweet Chilli Dipping Sauce​
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 Mini Cottage Pie with Creamed Celeriac in a Crispy Pastry Shell
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 Smoked Haddock Bellinis with Pickled Cucumber, Radish, Lemon Zest and Crème Fraiche
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Mini Tarte Tatin with Thick Whipped Cream
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Miniture Mango and Lime CheeseCake

Canapé Menu Example 2
(30 people / 40 euros a head)

Chinese Chicken Kebabs served with a Spicy Mango and Toasted Sesame Seed Salsa
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Prawn, Spiced Chorizo, Boursin in Filo Parcels with a Tomato Salsa
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Truffled Mash Croquettes served with a Creamy Dipping Sauce
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Shredded Duck Breast with Mustard Cress, Pink Grapefuit and Grated Apple
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Cigar Filled with Chocolate and Coffee Liqueur Mousse and Sealed off with Burnt Italian Meringue
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Eton Mess à la Pimms
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Three Course Menu Example 1
(20 people fine dining / 35 euros a head)

Canapé
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Whipped Goats Cheese, Beetroot Two Ways
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Cannon of Lamb with Confit Shoulder, Roasted Root Vegetables and Basil Jus
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 Baked Chocolate Ganache, Mango Two Ways and Orange Oil


 

Three Course Menu Example 2
(20 people fine dining / 50 euros a head)

Canapés
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Duck Two Ways, Charred Watermelon and Pomegranite
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Lobster Mac and Cheese
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Lemon Posset, Black Pepper, Balsamic Strawberries and Crumble

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Cheeseboard​​​

Celebrations Menu Example 1
(50 people buffet style / 30 euros a head)

Canapés
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Roasted Butternut Squash, Red Onion, Feta, Mint and Flaked Almond  Salad
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Tomato, Mozzarella and Basil on a bed of Rocket Leaves
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Honey and Soy Glazed Salmon, cooked in a wok with Steamed Green Vegetables
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‘8 Hour Slow-Cooked Crispy Pork Belly, served with Balsamic Glazed Cabbage, Garlic Green Beans, Roasted Potatoes and a Thyme  and Port Jus
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Raspberry and white chocolate cheesecake


Celebrations Menu Example 2
(50 people buffet style / 50 euros a head)

Canapés
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Moroccan Quinoa Tabbouleh with Roasted Cherry Tomatoes
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Roasted Sweet Potato, Crispy Pancetta, Rocket with Raspberry and Pomegranate vinaigrette
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Provençal Style Cod, cooked in White Wine, Tomato, Red Peppers with Ratatouille
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Beef Steak served with a Madeira and Foie Gras Cream Sauce, Celeriac Pureé, and a Selection
of  Roasted Summer Root Vegetables
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Chestnut and Clementine Mousse, with an Italian Vanilla Meringue and a Chocolate Cigar​

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