The Little Catering Company Menus
We offer personalised menus which are cooked to perfection and presented with flair as we are one of Hampshire's finest caterers. All our food is cooked fresh by hand from locally sourced ingredients. We use only top produce and use organic food whenever possible. Our team is highly committed to providing an excellent service and work tirelessly to ensure the clients receive only the very best. We pride ourselves in customer's delight.
The menus shown here are just an example of the style of canapés, main meals and buffets that we catered for in previous private parties, weddings and corporate functions.
Our food menu
canapés
seafood- smoked trout on warm blinis with dill, sour cream & black pepper
- blue fin tuna sushi with pickled ginger & teriyaki
- pan fried king scallops with pancetta, rosemary butter and balsamic glaze
- tempura of madagascan sea prawns with sweet chilli dressing
- shetland smoked salmon crostini with avruga caviar and pink peppercorns
- smoked eel pâté with apple on melba toast
- seared tuna with blackened tomato, caper and egg dressing, rocket and olive
- lacquered duck breast pancakes with hoi sin, cucumber and spring onion
- mini yorkshire pudding with rare roast beef, horseradish crème fraiche and watercress
- chicken satay with lemon grass, mild chilli and warm peanut sauce
- grilled peppered beef fillet on croutes with salsa verde
- potato pancakes with crispy bacon boudin noir and warm maple syrup
- crispy five spice belly pork with caramelised apple, frisée and balsamic glaze
- button mushrooms filled with smoked ham, gruyere, white wine and fresh oregano
- chicken goujons with home-made chilli jam served with lime wedges
- cocktail lamb koftas with coriander served with minted yoghurt dip
- seared moroccan lamb fillet with warm pitta, hummus, pomegranate, mint glazed with pomegranate molasses
- free range pork chipolatas with sticky red wine sauce and rocket
- feta gallettes with caramelised red onion, sunblushed tomato and basil
- fresh corn pancakes with mango salsa crème fraiche and coriander
- warm spiced pear with roquefort, walnut and watercress
- chargrilled asparagus crostini with poached quails egg and parmesan shavings
- potato rosti with sour cream, home-made apple sauce and chives
- warm pied bleu mushrooms on soda bread with hoi sin, ginger and sour cream
- quail egg croutes with red and black caviar and chervil
- herbed artichoke and parmesan filo rolls with light lemon mayonnaise dip
- fried haloumi cheese with red onion, vine tomato and minted dressing
- gazpacho shots with basil oil
- feta, ricotta and spinach filo parcels with mint
- goats cheese and caramelised red onion puff pastry galletes with fresh tarragon
- crostini with sundried tomato, anchovy olives, capers topped with buffalo mozzarella
- mini raspberry pavlova
- chocolate cups with lime mousse
- skewered fruits
- white chocolate cherries
- dark chocolate strawberries
- mini chocolate meringues with fresh cream
- mini skewered caramelised oranges with toffee sauce
Main meals
soup- carrot, orange and coriander
- cream of watercress
- lightly spiced parsnip with cumin
- chilled gazpacho with basil oil
- french onion with gruyere
- chilled beetroot with creamed horseradish
- butternut squash and ginger
- serrano ham, manchego cheese and fig salad, vanilla and black pepper dressing
- lardon and crouton baby leaf salad with parmesan shavings
- gratin of smoked fish with red onion, horseradish in a creamy sauce topped with breadcrumbs
- beef carpaccio with creamy caper dressing and capers
- scottish smoked salmon on warm blinis with crème fraiche dill and pink peppercorns
- coquilles saint jaques mornay
- warmed goats cheese en croûte with walnut oil and frisee salad
- salad nicoise with fresh tuna, egg, olives and fine beans
meat
- roast loin of lamb with rosemary and garlic, potato dauphinoise, red wine reduction, fine beans and baby carrots
- slow roast pork with fennel, caramelised apple and braised red cabbage in port with creamed potatoes
- beef in guinness with smoked bacon and mashed parsnip
- thai beef salad
- lacquered duck breast with orange sauce and sauté potatoes
- roast fillet of beef with shallots, mushrooms and red wine gravy
- seared scallops with spring onion and parsnip purée and parmesan crisps drizzled with red pimento coulis and light truffle oil
- fillet of red snapper on a bed of pak choi and wilted spinach
- traditional fish pie topped with creamed potatoes flavoured with nutmeg and parmesan
- poached halibut on a bed of potato and crisp parma ham with fresh pesto
- baked fillet of cod with cabbage, smoked bacon and a tarragon cream sauce
- lasagne of wild mushrooms, asparagus and chervil
- red peppers filled with vine tomatoes, mozzarella and basil
- puff pastry tart with caramelised red onion, tarragon and goats cheese with balsamic glazé
- feta and red onion tart with sun blushed tomato and basil
- polenta with wild mushrooms, chopped thyme and mascarpone
- plum and almond tart
- homemade treacle tart with home-made clotted cream ice cream
- glazed lemon tart with redcurrants
- home-made pavlova with raspberries and blueberries
- lemon meringue pie
- old english sherry trifle with toasted almonds
- chocolate brownies made with fresh chocolate
- rich chocolate fudge cake with summer fruit and single cream
buffet
meats and fish- roast sirloin with marinated red onion, stilton, croutons, and port dressing
- beef carpaccio wwith creamy caper dressing
- free range pork sausage on a bed of rocket with sticky red wine sauce
- lightly spiced chicken with mango
- crispy duck breast salad with toasted sesame seeds
- mexican griddled chicken salad with guacamole
- scottish poached salmon with home-made mayonnaise and dill
- thai marinated salmon with lemon grass and red chilli
- chicken goujons with home-made chilli jam and lime wedges
- seared scallops in oriental salad with sweet chilli dressing and mango
- seared fresh tuna with blackened tomato, black olives, caper, egg and parsley dressing
- fresh tuna salad nicoise with free range eggs and haricot verts
- goats cheese, mascarpone tart with caramelised red onion and tarragon
- asparagus and parmesan tart
- feta, sunblushed tomato and basil puff pastry tart
- tomato tarte tatin with balsamic
- caesar salad with anchovy and parmesan croutons
- greek salad with feta and black olives
- baby tomato salad with basil and balsamic glaze
- baby leaf salad with pine nuts and chargrilled peppers
- baby spinach and roquefort salad with vinaigrette
- couscous salad with mixed peppers, herbs and lemon dressing
- roast vegetable salad with fennel and balsamic glaze
- baby new potatoes with chive butter
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