Canapés, Sliders then Dessert best option for Cocktail Party!

Scallops and Crispy Bacon "En Robe", Capsicum Coulis Goat cheese and caramelised shallots tartlets for a Cocktail party

Scallops and Crispy Bacon “En Robe”, Capsicum Coulis
Goat cheese and caramelised shallots tartlets

Cocktail parties can be a very glamorous way to organise a stress-free night for a social or corporate gathering without selling the family silver. We had a fantastic party at Waiheke a couple of weeks ago which I did the catering. We served  Canapés, then Sliders then Dessert.

Just one big tip…Don’t forget to order extra glassware!

Summer Menu 2013 | Urban Escargot

Bonjour! What a cracker of a day outside…This inspired me to be in front of my computer!!!

Here is my Summer menu for dinner parties, just a reminder… Urban Escargot (now based in Waiheke Island) will exceptionally be trading in Christchurch from 14 December 2013 to 6 January 2014

Bon appetit

Les Amuses-Bouche

!cid_ii_13fe568ed5c91f93

To start the soirée, Nico will whet your appetite with an assortment of hors d’œuvre to choose from the canapés menu.

L’ Entrée

IMG_0860

Pavé of Tuna
Seared tuna fillet served with Saffron fish broth, rouille
and a julienne of fried leeks

A Smoky Rendez-Vous
Rare smoked beef fillet with chummichurri
served with roasted baby beetroot and garlic salad

Croquettes of Duck
Quenelles of duck, sage and potato,
crumbed in parmesan cheese and served with sautéed spinach

Tequila Cured Salmon Des Amoureux
Cured Akaroa salmon finely sliced with a dash of lime and tequila,
served with fresh asparagus and crostinis

Prawn and Avocado Cocktail
King Aussie prawns and avocado cocktail,
served with pink grapefruit dressing

Haloumi Salad
Pan-fried Haloumi served on a baby rocket salad
fresh asparagus and roasted tomatoes

Le Main Course

IMG_0863

Filet de Bœuf aux Cêpes
Aged beef fillet cooked Chateaubriand style,
served with a Porcini sauce, sautéed potatoes and capsicums farcis

Terakihi & Seafood Meli-Melo
Fillet of terakihi served with a seafood medley creamy broth
rice pilaf and lemon and chili Brocolini

Venison Jolie
Venison fillets wrapped in streaky bacon
served with a caramelized poached pear and Sichuan pepper jus de viande

Chicken Romeo & Juliet
Chicken breast wrapped in prosciutto ham on a nest of summer vegetables and
gourmet potatoes served with a creamy mushroom sauce

Le Canard à l’Orange – A Quacky Feast
Moist & tender confit of duck slowly braised in a tangy jus,
green bean log and potatoes Landaise

Lamb Provençal
French rack of lamb served with a char-grilled ratatouille Provençale,
gratin dauphinois and lemon thyme jus

Coq au Vin
A French favourite of corn fed chicken pieces marinated in red wine,
braised with mushrooms, bacon and baby onions

Le Dessert

pear

Raspberry Chaud et Froid
Raspberries cooked with a with a soft lemon biscuit,
topped with vanilla bean ice cream and caramel sauce

Crème Brulée à la Vanille
A silky custard like French classic
topped with a crunchy toffee and fresh marinated berries

Moulin Rouge
Pears poached in red wine, cooked in flaky pastry served
with Valrona chocolate sauce and mascarpone

Mini Croc-en-bouche
Choux pastries each filled with alternatively café, dark chocolate and baileys patissière, served with strawberries and a dash of crunchy caramel

Strawberries on the Hot Side
Pan-fried caramelized strawberries and Sichuan pepper
with vanilla ice cream and chocolate sauce

 

Book your wedding now, get Champagned!

book a weddingCheck out this special, book a wedding by the end of August, get a complimentary bottle of French Champagne! Zee real zing!

http://www.weddinghouse.co.nz/wedding-directory/wedding-caterers/auckland/urban-escargot/

Welcome to my new site

Taste Magazine February 2010

Urban Escargot’s website has been updated.
Welcome to my new website!!!