Caiger & Co Catering

Manchego croquette with charred corn with green tabasco aioli, and purple basil (V) Whipped aged cheddar, honey gel, chive, grilled brioche toasts (V) Fried Peking duck sando finger with tonkatsu sauce and toasted sesame seeds Vegan tartlet with confit cherry tomato, micro basil and black pepper (VG) Beetroot and juniper cured salmon skewers, lemon cream cheese, micro rocket lack Angus Manzo di Pozza on pickled white radish with a wasabi cream and a ponzu glaze Confit prawns, lime mayo, coriander stalks, sesame cracker, sriracha hot sauce Wonton cracker, chicken skin seasoning, beef tartare, miso emulsion Forbidden rice crackers, gochujang tuna, lime zest, avocado puree Ginger spiced sticky pork on liquorice skewer Bar marked sweet potato, watercress and pistachio pesto, pickled nectarine (VG) Chicken liver parfait, plum gel, chicken skin crumb, mustard cress on a seeded cracker Crispy rice cakes, miso salmon, jalapeno and lime zest Lemon and kumquat posset tart, candied rose petals, milk crumb Mini banoffee pies with miso banana caramel Mini lemon meringue tartlets Caiger & Co brownie bites

Starter Crab and kashmiri chilli risotto with curry leaves and mustard seed ghee Winter panzanella salad Natoora tomatoes, with slow roast chicken, radicchio and sourdough croutons White fish crudo with lychees, lime and passionfruit dressing and pickled chilli Main Iberico pork presa with a Pedro Ximénez sauce, roast red pepper and smoked paprika puree, grilled fondant potatoes and wilted seasonal greens from Natoora Chicken breast, confit chicken legs and crispy chicken bon bon with broccoli puree, chive oil and sauteed wild mushrooms from Natoora Grilled monkfish with a shellfish sauce, fresh winter tomato salad and with shallot, parsley and baby caper salad Delicia squash au vin with pearl barley, wild mushrooms and a white wine and miso sauce Dessert Matcha tiramisu Dark chocolate Crémeux with armagnac prunes, and a soy and sesame seed brittle Baked lemon and blackberry tart, mint sugar and creme fraiche Ricotta chiffon cheese cake with star anise pear compote and lavender crumb

MAINS Roasted red pepper harissa tart Rare roast beef salad with pesto and watercress Courgette and pecorino tortilla with fresh basil and oregano Rose harrisa and lime roast salmon fillets Roasted corn fed chicken supreme with stilton on a bed of baby spinach Tuna niçoise with a miso dressing Smokey glazed salmon on shredded black cabbage with sriracha hot sauce and pickled radishes Chipotle grilled prawn skewers toasted sweetcorn and spring onion curls Miso and maple aubergine steaks fudgey eggs, fresh coriander and grilled lime (V) Turmeric roasted cauliflower homemade dukkah, ufra labneh, tahini dressing (VG) Burrata grapefruit and asian pear salad with toasted hazelnuts (V) SIDES Charred smoked courgettes with toasted cashew and basil leaves Squash with chilli yoghurt and coriander sauce Sweetcorn slaw Crispy chickpea, venus rice, kohlrabi and fermented chilli salad New potato salad, samphire, roast cherry tomatoes and a buttermilk dressing Slow roast butternut squash with new season cherry tomatoes and black olives Steamed and charred tenderstem, gochugaru chili, miso truffle sauce Winter herby tabbouleh, pomegranates, fresh tomatoes and sweet chargrilled peppers Baby pak choi, grilled baby courgettes, sesame and chilli dressing

Caiger Classics: Braised chicken with cherry tomatoes, shaved radish and berbere thyme, smoked yoghurt & sea salt Seared sea bass, spiced tarka dhal, coconut raita, toasted cashews with lime zest Mini beetroot risotto with soft whipped goats cheese, toasted pumpkin seeds with smoked salt Shrimps aguachile with avocado cream, toasted coconut chips, fresh coriander and red chilli Midnight in Mexico: Spicy chicken salad with papaya, lime & ginger & crushed red pepper dressing Blow torched mackerel avocado, chimichurri, tortillas with a cilantro lime slaw Cheeky beef tortillas with homemade crème fraîche, pickled pink onions & coriander Tempura fish on soft corn tortillas with pomegranate juice mayonnaise, grasshoppers & pickled cucumber Shredded chicken mole with wild rice & bean salad with tomatillo salsa London’s Calling: Newspaper cones of beer battered haddock & rosemary fries with gribiche sauce Scotch quails eggs with chorizo & pork, with peach ketchup (COLD) Homemade sausage rolls with Caiger & Co beer mustard Roasted mackerel salad, pickled rhubarb,rocket, quinoa, marinated red onions & mange-tout peas Amalfi Coast Feast: Mini tuna niçoise seared in miso with a coriander & cumin rub, green beans, olives & quails eggs Seasonal ravioli with truffle oil, parmesan, & micro salad Italian seafood salad with Kalamata olives, chili & lemon dressing Sourdough pizza topped with nduja, mozzarella & purple basil

Asado specials: Beef ribeye with charred chimichurri & fermented hot sauce Bourbon brined chicken Whole rib of beef in chimichurri marinade Asado cooked lamb on the spit Smoked bone marrow, rosemary and sage with black pepper Grilled belly chops in hot sauce with pineapple and chilli ketchup Greek lamb rump, oregano, orange zest, served with samphire and tomatoes and olives Black and Blue Flank Steak with Watercress chimichurri and roasted pumpkin seeds Greek Style rump of lamb with pistachio and sorrel tapenade Za’atar Boneless chicken thighs with sumac yoghurt Salads: Pickled plum salad with rocket, quinoa and marinated red onions and mange-tout peas, buckwheat granola and a apricot vinaigrette Barley, freekeh and pomegranate tabbouleh, fresh herbs & tangy lemon dressing Heritage carrot and raw fennel salad with lemon, black olives and crispy capers and a rose harissa dressing Green bean, raw beetroot, and kohlrabi slaw, topped with slow roast tomato dressing, honey toasted seeds & red amaranth New potato salad, samphire, shredded mangetout and buttermilk and apple cider vinegar dressing Heritage carrot and bulgur, poppy seed salad with shaved ricotta, parsley, lemon and pickled charred onions Tomato salad with preserved lemon, coriander, tamarind and chilli dressing Chorizo, tender stem broccoli on the BBQ and pineapple kimchi with toasted spiced sesame