MENU A

(canapés)

Crab cakes with a watercress & nettle velouté

Creamed smoked trout and horseradish croustades

Griddled garlic and chilli king prawns with saffron aioli

Pan-fried miso-glazed scallops

***

Roasted fillet of beef with potato rosti and madeira sauce

celeriac mash & buttery cavolo nero / kale

Chicken supreme, sauteed potatoes, chive buttered kale & a chablis sauce

Butternut squash and apricot tagine with a Moroccan-style gravy

***

Sharing pudding platters – including mini chocolate and lemon tartlets, macarons and raspberry meringues

MENU B

(canapes)

Ricotta, fig and prosciutto crostini

Chicory cups with prawn & mango finished with lime & coriander

Warm brie tartlets with balsamic onion jam

Chicken and tarragon vol au vents

***

Steak frites with crispy skin-on fries

(with chimichurri, blue cheese or peppercorn sauce)

Wild mushroom lasagne & green salad

A Boo Bowl

Jasmine rice, shredded kale & salad, edamame beans – served with a Bhudda bowl sauce,

topped with crispy shallots, pumpkin seeds, spring onions, sliced chilli (optional) and sesame seeds

***

⁠⁠Profiteroles with cream

Amalfi lemon tart with raspberries & Chantilly cream­

MENU C

Seafood sharing cold platter

(Cornish lobster, crab, tiger prawns, home-cured gravadlax oysters

with aioli and bloody mary dip)

French Onion and Gruyère tart

***

Osso Bucco with gremolata served on a bed of creamy polenta

Chicken Milanese & Gaucho salad

Courgette and Scamorza ravioli with a pea and nettle veloute

***

Cranachan with mascarpone, toasted oats, raspberries & honey

Profiteroles with chocolate sauce and

Poppy & Boo also has an excellent reputation for providing catering for private events. Whether it’s 10, 20 or more, we have catered for the Badminton Estate, the Chalkley Shoot and many others.

We work with clients to create a bespoke and attractive menu, taking into account personal preferences and our areas of expertise.