Catering Menu
At Mangetout Catering we work with you to develop the menu you would like within the budget you have. Whether it is dietary restrictions or styles such as vegetarian or vegan, if it is a meal or a reception, we feel all your guests should be able to eat and enjoy. Our attention to detail, and willingness to work with you to customize every aspect of your event, means you will have an event that meets all your expectations.
Dinner
Appetizers
Dungeness Crabcakes garnished with Crème Frâiche
Warm Cheese Gougère
Salad Course
Arugula Salad with Beets, Chevre and Toasted Walnuts, Vinaigrette
Main Course
Honey Roasted Root Vegetables
Autumn Farro Pilaf with Mushrooms, Pinenuts, and Parsley
Sautéed Fresh Green Beans
Braised Beef Shortribs
Dessert
French Tarte Tatin with Caramel Sauce
Ladies Lunch
Appetizers
Endive Leaves with Dungeness Crab Salad
Dates with Blue Cheese and Almonds
Salad Course
Hearts of Romaine Salad with Housemade Croutons and Shaved Parmaesan
Main Course
Pan Seared Crabcakes with Remoulade Sauce
Sauteed Asparagus
Parkerhouse Rolls
Dessert
Raspberry and Blood Orange Sorbet: with Sugar Cookies
Brunch
Frittatas
Fresh Herb & Chevre, Ham & Asparagus, Rosemary Potato
Platters
Roasted Asparagus with Balsamic Reduction
Zoe’s Bacon Strips
Fresh Cut Fruit
Sweets
Streusel Coffeecake
Cocktail Party
Canapes
Chilled Prawns with Cocktail Sauce
Roast Beef and Horseradish
Mediterranean Chicken Marbella Skewers
Endive Leaves with Crab Apple Tarragon Salad
Mini Chorizo and Yam Empanadas
Caprese Skewers with Cherry Tomatoes Mozzarella and Basil
Pastry Purses with Savory Cheese Filling
Caramelized Onion and Thyme Tarts
Dungeness Crabcakes with Lime Crème Fraiche
Housemade Madeira Meatballs
Vegetarian Dinner
Salad Course
Tossed Red Leaf Salad With Beets, Chevre and Toasted Walnuts
Main Course
Classic Eggplant Parmesan With Marinara
Roasted Vegetable Orzo Pilaf
Grilled Zucchini, Olives, Roasted Peppers and Feta
Dessert
Chocolate Ganache & Fresh Raspberry Tart
Vegetarian Lunch
Appetizers
Lentil Pilaf With Broiled Eggplant
Honey Roasted Tri-Color Carrots with Tahini Yogurt
Orange and Black Olive Salad With Orange Flower Water
Hummus and Labneh with Peta Chips
Plates
Mini Pork Banh Mi-inspired Sliders on Mini Brioche Rolls with Pickled Carrots
Mini Salmon Sliders with Fennel Slaw on Hawaiian Rolls
Smoked Salmon on Cucumber with Wasabi Aioli and Sesame Seeds
Dungeness Crab cakes with Lime Crème Frâiche
Endive Leaves filled with Celery Root Remoulade
Dates filled with Blue Cheese and Marcona Almonds
Grilled Garlic Prawns
