...Business 3 Course Lunch Menus...
Why go out for LUNCH when SKYE COOKS can come to you?
(your feast can be delivered hot or cold, informal with disposables or seated with waitstaff, etc!)

Menu Ideas

Starters.

Haloumi, aubergine and cherry tomato kebabs with mint yoghurt.
Avocado, buffalo mozzarella and tomato salad with basil dressing.
Salad of smoked trout, asparagus, cherry tomato and horseradish cream.
Jerusalem artichoke, olive, and bean salad.
Warm goats cheese, with caramelized onions on a baby ruby chard salad
Roast butternut squash, with pancetta, feta and rocket.
Open tomato, pesto and red onion tartlets.
Asparagus quails egg and lambs lettuce with lime cream dressing.
Smoked chicken, avocado, blood orange, walnut and red chicory salad.
Monk fish and pancetta spedini, with coriander pesto.
Smoked haddock, spinach and hollandaise tartlets.
Baked figs with goats cheese and Palma ham.
Salmon teriyaki skewers.
Prawn, monkfish and mango sewers.
Gingered crab with avocado, pink grapefruit, chicory and marie rose dressing.
Blue cheese, sage and mushroom tartlets
Twice baked greyer and chive soufflé. (other flavours too!)
Palma ham, fig and mozzarella salad with a mint dressing.
Sautéed Asian butterfly prawns with shitake mushrooms watercress and asparagus, with a lime ginger and chilli dressing.
Filo parcels a few fillings to follow :
Feta sun blushed tomato and sage
Wild mushroom, pumpkin and ricotta
Goats cheese, pesto, pine nut and baby spinach
Camembert and blueberry
Curried potato, coriander and pea
Prawn and boussin herb cheese.
Delicious soups few examples :
Carrot, sweet potato and coconut.
Slow roast tomato and herb
Malaysian seafood laksa
Pea and pancetta.

Main courses.

All dishes come with salad or vegetables to compliment the food.
Buffet menus available separately.
Salmon, ricotta, and spinach filo pie with a baby fennel salad.
Seafood kebabs with a saffron and tomato mayo
Seared tuna and salad nicoise.
Salmon baked with a sun dried tomato crust, lemon baked potatoes and salad.
Seared sword fish with salsa verdi and couscous salad
Salmon teriyaki with soba noodles and wilted Asian greens.
Grilled saunder (or cod) with saffron, tomato and ginger sauce.
Griddled chicken served with a lemon and thyme risotto
Chicken Caesar salad.
Mustered and balsamic chicken on rosemary skewers
Cajun chicken with black beans, avocado and a tropical fruit salsa.
Marinated chicken breasts with a tomato ginger and cream fraiche sauce.
Griddled chicken with turmeric potato cakes and a coconut and coriander chutney.
Chicken baked with sundried tomato and balsamic pesto, served with asparagus and olive salad.
Chicken filled with mozzarella served with a sweet tomato and basil sauce. Tagliatelli or pesto mash.
Guinea fowl with a pink grapefruit and pomegranate salad.
Roast guinea fowl breast with stem ginger and cream sauce.
Moroccan spiced lamb filo parcels with a Smokey tomato relish, roast lemon potato kebabs and baby spinach.
Lamb cutlets with Moroccan aubergine salad and pilau rice
Rack of lamb with a woodberry sauce Lamb steaks with celeriac mint and potato rosti and romanesco (Italian broccoli) Lamb fillet with cannelloni beans and pepperonata, drizzled with basil pesto Marinated lamb kebabs with char grilled baby tomatoes, lemon potato and fennel salad, and Tzatziki. Lamb noisettes with a port and stilton sauce.
---

Main course.

Fish.

Grilled mullet with olive mashed potatoes, wilted spinach and tomato salsa.
Cod wrapped in banana leaves with Malay spices, served with tropical fruit salsa and coconut rice.
Salmon, ricotta and spinach filo pie.
Monk fish, king prawn and mango kebabs with citrus couscous and a saffron sauce.
Seared tuna nicoise.
Monk fish wrapped in pancetta with puy lentils, and creamed Savoy cabbage.
Baked salmon with a sundried tomato crust, lemon potatoes and Italian broccoli.
Seared sword fish kebabs with salsa Verdi, and provincial baked potatoes
Salmon teriyaki, with soba noodles, and stir fried Asian greens.

---

Lamb.

Lamb shank tagine, with apricots and saffron stew. served with couscous.
Lamb fillet with roast autumn vegetables and thyme jus.
Griddled lamb cutlets with baba ganoush (smokey aubergines) and tabouli.
Spiced lamb kebabs with char grilled cherry tomatoes, lemon potato and
fennel salad and Tzatziki.(Greek yogurt salad)
Lamb anisettes with a port and stilton sauce.
Lamb en croute stuffed with leeks, figs and brazil nuts served with a ginger sauce.
Rack of lamb with a woodberry sauce, and potato dauphinois and green beans.
Moroccan spiced lamb filo parcels with a smokey tomato sauce and lemon potato
kebabs.

---

Chicken.

Coq au vin
Mustard, honey and balsamic griddled chicken with potato rosti and leeks.
Cajon fried chicken with black bean cakes and avocado, tomato salsa.
Chicken, coriander with ginger, tomato and tangy cream sauce.
Served with wild rice and cashew nuts.
Chicken breast with sun blushed tomato, ricotta and watercress stuffing.
Griddled lime chicken with turmeric potato cakes and coconut, coriander chutney.
Provincial baked chicken with tomatoes, olives and capers.
Baked chicken with mozzarella stuffing, wrapped in Palma ham with
Pesto and basil tomato sauce, and papperedelli pasta.
Bar b q chicken with sweet potato rosti, wilted pak choy and griddled baby corn.
Smoked chicken salad with mango and avocado salsa.
Griddled chicken with a lemon and summer herb marinade. Served with quinoa(pulse)
and heritage tomato salad.
Thai chicken with fragrant rice.

---

Beef.

Griddled fillet steak with herb butter, green bean and roast beet salad.
Beef fillet with green peppercorn and brandy sauce.
Rioja poached fillet with porcini mushrooms and smashed purple potatoes.
Grilled sirloin with béarnaise sauce, new potatoes and salad.
Rich red wine and beef stew, with creamed potatoes.
Beef fillet with a wild mushroom sauce and soft polenta.
Beef en crout
Oriental fillet beef kebabs with crispy Thai salad and peanuts.

...Sweet Ideas...

Pudding.

Citrus fruit salad with grand marnier syrup.
Cinnamon tuille with blackcurrant cream, and berries.
Banana soufflé with rum and caramel sauce.
Chocolate tart with raspberries and cream fraiche.
Pineapple fruit salad with crushed mint and lime sugar.
Blueberry griddle caked with honey and cream fraiche.
Passion fruit and hazelnut roulade.
Nutty filo with strawberries and mascopone cream.
Pears baked in mulled wine with cream fraiche.
Oranges soaked in grand marnier with flaked almonds. Served with ginger ice-cream.