Hibiscus Private Catering & Events

 

Your Event, Our Expertise

Buckinghamshire - Beaconsfield, Gerrards cross, Chalfont St.Peter, Chalfont St.Giles, Denham, Coleshill, Winchmore Hill, Jordans, Seer Green, High Wycombe, Stokenchurch, Princes Risborough, Thame, Marlow, Wooburn Green, Bourne End, Denham, Stoke Poges, Fulmer, Penn, Hazlemere, Loudwater, burnham, Taplow Datchet, Cookham, Bray, Amersham, Chesham, Henley on Thames, Private Catering, Caterer, Caterers

Tel: 01494 674584 Email: hibiscusfood@sky.com

Private Catering and Events

4 Season fine dining event selector

 

Starters

(Spring)

Grilled white and green asparagus with hollandaise sauce and wilted baby spinach (V)

Blistered vine tomatoes, slow roast red onions, globe artichokes and shaved parmesan with balsamic dressing (V)

(Summer)

Lobster mousse with fennel chips, rocket and citrus froth

Smoked tofu and thyme stuffed courgette flower with sun blush tomato risotto (V)

(Autumn)

Goat’s cheese, rocket, walnut and red wine poached pear salad (V)

Smoked venison with celeriac coleslaw, micro leaves and redcurrant dressing

(Winter)

Butternut squash soup with beetroot and horseradish cream (V)

Rabbit and sage terrine with blood orange marmalade and winter leaves

 

Main courses

(Spring)

Baked Scottish salmon fillet with crushed Jersey royals, broad beans and grain mustard sauce

Roast rump of West Country lamb with creamed garlic potatoes, purple sprouting broccoli and red wine sauce

(Summer)

Air dried ham wrapped corn-fed chicken breast with anya potatoes, roasted peppers and green pesto

Seared red snapper fillet with coconut rice, lotus roots, mango, lime and coriander salsa

(Autumn)

Roast brown trout fillet with caper and red onion bread pudding, roast marrow and white wine sauce

Confit duck leg with, puy lentil and courgette stew, skillet fried potatoes

(Winter)

Pan-fried guinea fowl breast with braised aromatic red cabbage, bubble and squeak, port sauce

Grilled Sea bass fillet with Jerusalem artichoke mash, baby vegetables and butter sauce

 

Desserts

(Spring)

Burnt potted cream with stewed rhubarb and rosemary shortbread

 

(Summer)

Classic summer pudding with clotted cream

 

(Autumn)

Blackberry, white chocolate and mascarpone mousse

 

(Winter)

Bramley apple, cinnamon and hazelnut crumble with vanilla custard

 

Canapés

 

Cold

Parmesan and basil gnocchi with oven dried tomato (V)

Vietnamese vegetable rice paper roll (V)

Bruschetta with buffalo mozzarella, avocado and chili (V)

Roast marinated artichoke, mint, olive and red pepper skewer (V)

Pecorino shortbread with goat’s cheese and sour red cabbage (V)

Char-grilled courgette and haloumi fork with black olive tapenade (V)

Hard boiled quail egg’s with garlic and chili salts, herb mayonnaise (V)

Beetroot, asparagus and cream cheese pin wheel (V)

Yorkshire pudding with rare roast beef and horseradish cream

Filo tartlet with smoked salmon, hollandaise sauce and baby spinach

Soy marinated tuna with sesame seeds and Japanese horseradish

Seared beef fillet with watermelon, pickled ginger and wasabi

Lemon scone with Scottish hot smoked salmon and chive cream cheese

Fontina cheese wrapped in prosciutto with rocket and balsamic glaze

Smoked duck, spring onion, cucumber and hoi sin pancake

Griddled brioche with pan fried foie gras and honey comb

Super food salad with balsamic vinegar, olive oil and toasted seeds

 

Hot

Honey roasted pork belly cube with apple and thyme compote

Smoked venison, port jelly and parsnip crisp

Leek and gorgonzola tartlet (V)

Deep fried prawn, ginger and spring onion won ton with sweet soy

Goats cheese puff with balsamic and thyme shallots (V)

Corn and coriander fritter, with mango and chilli sambal (V)

Twice baked roast vegetable soufflé with red onion chutney (V)

Cornish crab cake with shaved fennel and lime segments

Toad in the hole with onion marmalade

Shepherds pie with Cumberland sauce

Sea bass, dill and mature cheddar pie

Crispy haloumi cube with redcurrant and spring onion jam (V)

Saffron, red onion and pecorino risotto ball (V)

 

Skewers

Griddled tiger prawn with lemongrass, soy and chili

Pesto marinated chicken skewers with lemon mayonnaise

Fillet steak, lamb kidney and sage skewers with béarnaise sauce

Seared bok choy wrapped Yakatori marinated beef fillet skewer

Lincolnshire sausage with mustard mash and red onion marmalade

Seared swordfish and sweet potato skewer with coconut and coriander dip

 

Shots

Butternut squash soup with horseradish and beetroot cream (V)

Chilled authentic gazpacho (V)

Beef stew with baby dumplings

Green pea, mint and ham hock soup

 

Dessert

Cinnamon bread and butter pudding with vanilla cream

Three coloured coconut ice

Lemon tart with pulped blueberries and chili

Vanilla panacotta and red cherry compote

Banana bruschetta with toffee and mint