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Canapés
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- Chilli & honey/mango & honey roasted cocktail sausages
-Teriyaki beef cups
-Teriyaki salmon
-Halloumi dippers with chilli salsa
-Bloody Mary Shots
-Sautéed beef with horseradish sauce on mini Yorkshire puddings
- Smoked salmon blinis
- Cheese and onion crostini
- Toast with truffle mayonnaise & quails eggs
- Tomato crostini
- Mini jacket potatoes
- Arancini balls
- Potato & minted pea boats
- Wild mushroom truffle tarts
- Crunchy poppadoms with mango chutney
- Fig & blue cheese skewers
- Red Onion brie tartlets
- Thai chilli & lime prawns
- Roasted red pepper shots
- Prawn filo cups
- Chicory spoons with roquefort & walnuts
- Crudités with remoulade sauce
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Plus many other tasty options including gluten and dairy-free.
Bowl and Fork
New concept straight from London, more substantial than canapés, can eat standing up or sitting down
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Salmon & miso noodles
Risotto ‘pea & mint’
Thai curry & rice
Swedish meatballs & spaghetti
Chilli con carne
Sausage and mash
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(Recommended 3-4 bowls per person)
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Afternoon Cream Tea
Finger sandwiches on white/brown or granary bread
Freshly baked scones with clotted cream & strawberry jam
Selection of cakes
Tea & Coffee
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Working Lunch 1
-Sandwiches platter, freshly prepared sandwiches brown/white bread Fillings:-
Ham & mustard
Cheese & pickle
Egg & cress with mayonnaise
-Quiche Lorraine
-Vegetable tart
-Crisps/Tortillas
Mineral water/elderflower cordial
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Working Lunch 2
Sandwiches platter, freshly prepared sandwiches brown/white bread/Bread Rolls
Fillings:-
Brie & Cranberry
Tuna & cucumber
Chicken tortilla wraps
Prawn, dill mayonnaise & cucumber
-Quiche Lorraine
-Vegetable Quiche
-Vegetable spring roles with Thai chilli dipping sauce Samosas
-Crisps/Tortillas
-Mineral water/elderflower
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Helen's Kitchen offers formal sit down catering, relax and let Helen do all the work. I offer a variety of menus using seasonal & local produce.
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(Please pick one dish from each course)
Prices start from £40.00 per head
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Starters
- Salad of avocado, Cornish white crab & peeled prawns
- Pear, blue cheese & candied walnut salad mint & yogurt dressing
- Month matured parma ham, mozzarella, sun blushed tomatoes & wild rocket with balsamic and olive dressing
- Crispy Duck with hoisin sauce, cucumber and spring onion salad
-Seared scallop on pea & mint risotto finished with pea shoots
-Pancetta wrapped scallops with lemon and rocket
- Tomato and roasted red pepper soup with a Bloody Mary shot V
-Salad of goats cheese, parma ham & beetroot
-Stuffed tortellini with parsley and pea broth
-Whole Baked Three Cheese Portobello Mushrooms With Wild Rocket Balsamic Dressing V
- Rocket & baby spinach salad with sun dried tomatoes and mozzarella topped with warm garlic mushrooms.
Mains
- Maple & balsamic glazed Lamb cutlets, tabbouleh couscous , Mediterranean peppers, green salad, pomegranate seeds
- Moroccan lamb, buttery couscous, chick peas and vine tomatoes
- Duck breast with dauphinoise potatoes, plum sauce and mange tout
-Zesty orange crusted salmon served with long stem broccoli, roasted new potatoes with red onion & basil, creamed spinach & vine tomatoes
-Sea bass with lime, coriander, guacamole salad and ginger and honey noodles
-Goulash beef stew, red cabbage, mash potatoes
- Beef bourguignon, mash potatoes and long stem broccoli
- Roast loin of pork with sage and onion stuffing, fondant potatoes and Mediterranean vegetables
- Coq au vin, mash and green beans
- Slow roasted pork belly, fennel, parsnip pure and apple
-Tarragon & white wine chicken fricassee
Desserts
-Roasted pineapple with caramel sauce and ice cream
-Vanilla bean panna cotta with orange marmalade syrup
-Sticky toffee pudding
-Salted caramel cheese cake
-Lemon tart with tantalising berries
-Poached pears with chantilly cream and chocolate sauce
-Lemon posset with shortbread biscuit
-Summer fruit pavlovas
-Chocolate brownie with vanilla bean ice cream fruit platter
-Trio of sorbet
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Vegetarian/Vegan Options Available
Menus: Classes
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