Capitol Catering

 

 

We understand that the role of host involves a lot of work in the planning, preparation and serving of a dinner party, which can leave you stuck in the kitchen and too busy to enjoy the company of your guests. We aim to alleviate these pressures, leaving you free to provide and enjoy a faultless event in your own home.

 

Arrival Canapés

Fried Squid with Aioli

Seared Scallops with Dill Creme Fraiche
Lemon Grilled Prawn Spiedini
Baby Broccoli and Feta Bruschetta/ Roast Tomato Bruschetta
Vitello Tonnato
Balsamic Beef Spiedini
Melon Wrapped in Prosciutto 

Crispy Duck Confit Cups

Hot Smoked Salmon on Toasted Brioche with Cream Cheese and Capers

Rare Beef on Crostini with Horseradish Mayonnaise

Parmesan Crumbed Bocconcini

Entrées

Mushroom Risotto with Truffle Oil
Grilled ½ Baby Port Chalmers Crayfish with Truffled Potato Salad
Beef Carpaccio, Rocket, Extra Virgin Olive Oil, Parmigiano Reggiano
Risotto Milanese with Shaved Parmesan

Spinach and Herb Ravioli with Walnut Dressing
Bluenose Vignole (broad beans, baby peas, onion, thyme, marjoram and parsley)
Tagliatelle with Sicilian Olives, Basil and Chilli
Truffled Celeriac Soup
Salmon Gravlax with Shaved Fennel and Baby Capers

Grilled Asparagus with Chopped Egg Mayonnaise and Shaved Parmesan

Main Courses

Crispy Skinned Duck Breast with Arbequina Olive and Truffle Potato Salad
Roast Lamb Rack with Green Bean, Puy Lentil and Mint Salad
Seared Groper with Melted Leeks, Sliced Potato and Watercress
Seared Bluenose on Lemon and Thyme Sautéed Mushrooms and Risoni
Strozzapreti with Zucchini, Pancetta and Fresh Herbs
Confit Duck Leg on Shaved Red Cabbage and Toasted Hazlenut Salad
Braised and Seared Lamb Shoulder with Buttered Pea Puree

Free Range Roast Chicken Breast with Panzanella Salad

Sage Marinated, Grilled Murellen Pork Chop with Peperonata

Grilled Beef Fillet, Baked Eggplant and Whipped Gorgonzola 

Sides

Garlic and Rosemary Crushed Roast Potatoes

Green Beans with Sea Salt

 Sauteed Spinach

Rocket and Parmesan Salad

Baked Buttered Roast Vegetables

Desserts

Torta Della Nonna with Mascarpone
Soft Centred Chocolate Pudding with Crème Fraiche
Nougat or Vanilla Semi Freddo with Citrus Salad
Apple and Prune Crumble with Whipped Cream
Orange Rice Pudding with Rhubarb

Lemon Mousse with Passionfruit
Lincoln Blue with Warm Bread and Quince Paste

Mascarpone Gorgonzola with Toasted Walnuts and Bush Honey

Hazelnut Frangipani with Mascarpone

Warm Gingerbread with Poached Pears and Butterscotch

 

All our menus are subject to seasonal produce availability and any dietary requirements can be accommodated.

Please contact us for further menus and a quote