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Party Trays!

Dishes Unique As You Are

4.6

Vegan

Dairy Free

Vegetarian

Halal

Kosher

Gluten Free

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This one was picked by Liv

About Party Trays!

Our dishes are created with passion and care creating unique experiences for you and your guests. Our experienced and dedicated team is committed to bringing you dishes that are ethically sourced; freshly cooked daily and delivered with l…

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Asian Caribbean Fusion Menu

Samosas Meat / Veg Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. Cauliflower Buffalo Wings Tender florets of cauliflower dipped and dusted in smoked paprika seasoned flour and crispy fried finished with a choice of BBQ, Sweet chilli or coriander and garlic sauce Mini rotis – chana dhal encased in a soft ghee bread and served with a choice of curry toppings. Mini Naans – coriander infused bread pastry flat fried and served with a choice of curry toppings Corn Fritters Kernels of sweetcorn mixed in a light herb batter served with a tangy tomato chutney Pakora - vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried served with a tomato relish Fried Casava – batons of casava deep fried and served with a chili and onion sauce Spring Rolls Veg / Chicken Fried Chicken – tender pieces of chicken seasoned with garlic, onion, and paprika dusted in seasoned flour available both on and off the bone Oven fried chicken our same fried recipe made that little bit healthier by air frying Jerk Chicken – pieces of chicken seasoned in pimento, pepper, onion garlic and bay chargrilled and finished with an aromatic pepper sauce available both on and off the bone. BBQ Chicken – pieces of chicken seasoned with garlic and onion and grilled and finished with a BBQ sauce BBQ Ribs Lamb – tender baby lamb ribs seasoned with rosemary, garlic, and spices. Curry Lamb /Beef /Chicken/ Veg /Prawn – a rich mild curry sauce made with garlic, onions, coriander, tomato, mustard seeds, turmeric, cumin, and chilli can be made to heat preference. Coconut Curry/ Beef /Chicken /Veg /Prawn – a rich coconut curry sauce made with warming garam masala Thai green curry /Beef / Chicken / Veg / Prawn – fragrant Thai basil, lemongrass, galanga, green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seeds Dahl – slowly cooked yellow lentils infused with coriander seeds, turmeric, garlic, shallots, tomatoes and finished with fresh coriander leaves Saag Paneer – soft strained Indian cheese in a spiced sauteed spinach and tomato sauce Fried Prawns – peeled prawns dusted in a seasoned flour and deep fried Calamari – rings on fresh squid dusted in seasoned flour and deep fried and finished with a lemon and garlic aioli Fish Bites – pieces of Atlantic cod seasoned with pimento, garlic and paprika dusted in seasoned flour and served with a tomato, pepper, and onion vinaigrette Grazing platters Choose 10 items from a selection including – Olives, figs, pomegranate, crudité of sugar snap peas, heirloom rainbow carrot batons, baby tomatoes, sun dried tomatoes, sweet peppers, mange tout, baby sweet corn, peach slices, grapes. Roquefort, cheddar, Manchego, brie cheese. Pitta, crisp, tostini breads. Parma ham, prosciutto, salami, chorizo. Beetroot / garlic / sweet chilli humus. Taramasalata, tzatziki, tomato salsa, guacamole. Apple chutney, tomato relish. Dried apricots, walnuts, pecan nuts, almonds, sesame seeds. All served on a bed of a baby lettuce leaves Rice and Peas – fragrant basmati rice and kidney beans infused with creamed coconut, thyme, cloves, garlic, onion tomato, and scotch bonnet pepper. Plain Rice – Thai Jasmin, basmati or long grain rice gently steamed Coconut Rice - Thai Jasmin or basmati infused with coconut milk Mixed Salad – a choice of tender leaves fresh crisp vegetables finished with a choice of vinaigrette dressings of balsamic, garlic or honey and mustard. Coleslaw – shredded white cabbage, onions and carrots dressed in a creamy mayo Caesar Salad – crisp iceberg lettuce, crotons and grated cheese finished with a wild garlic sauce Potato Salad – steamed charlotte potatoes and shallots combined with a white wine vinaigrette and a creamy mayonnaise sauce Cous Cous Salad – steamed grains of cous combined with red and yellow peppers, garlic, coriander, spring onions Mac& Cheese Tender macaroni smothered in a rich cheese and tomato ragu sauce finished with a herby bread crumb. Fried Plantain – slices of sweet sticky plantain sautéed in butter and finished with a touch of honey glaze Breads Naan – soft coriander infused bread dough cooked in a tandoor and finished with a buttery glaze Roti - chana dhal encased in a soft ghee bread and served with a choice of curry toppings. Sponge Cake – a light sponge cake made to order with a choice of fruit preserve of strawberry, raspberry, or black cherry Apple Pie – slices of British Bramley apples in a light pastry case Apple Crumble – apple compote topped with butter and oat flour crumb Custard – choose from traditional vanilla custard or crème Anglaise Vegan Custard – oat based vanilla custard infused with vanilla pod Chocolate Pudding – a steamed dark chocolate sponge pudding served with dark cherries and cream Black Forrest gateaux – moist chocolate sponge layers of cream and dark cherries Carrot Cake – maple syrup carrots combined with nutmeg and cinnamon with a cream cheese vanilla frosting Mixed berry Cheesecake – summer berries on top of a crumbly biscuit base and vanilla crème filling Strawberry Cheesecake – fresh strawberries in a sugar glaze with on top of rich vanilla crème cheese filling and biscuit base Fruit Salad – a range of fresh fruit combined with a mint and sugar reduction syrup

Modern British

Canapes Mini beef burger and tomato chutney
 Angus beef patty served with a tangy and sweet tomato chutney Satay chicken skewers with coriander and garlic peanut butter Pieces of spiced chicken on skewers with roasted vegetable served with a warm garlic and peanut butter sauce Rainbow morning rolls with coriander carrots and spring onion 
 Fresh sweet julienne of carrots, prawns’ asparagus, and spring onions in a delicate rice paper wrap Golden filo chicken spring rolls with sweet chilly jelly
 Bean sprouts, shallots, carrots, and peas wrapped in a crispy filo pastry Mini Pulled pork buns with coleslaw available slow cooked pulled pork dressed in a rich smoky hickory maple sauce Angus Burgers – available – Angus beef patty in a brioche bun with coleslaw, pickle, and lettuce Pulled pork buns with coleslaw – slow cooked pulled pork dressed in a rich smoky hickory maple sauce served with a tangy onion, carrot, and cabbage slaw Potato wedges – Wedges of Lanorma Suffolk potatoes fried and garnished with chives Mini beef wellington – Angus beef filet topped with a forest mushroom, thyme, and onion duxelle encased in buttery puff pastry Salmon Blinis – Loch Canva salmon on top of light stove top cakes finished with dill crème fraiche and lemon zest Gem Lettuce crab mayo – sweet crab meat dressed in a lemon mayonnaise in baby gem baskets Prawn cocktail – chiffonade of lettuce with freshwater prawns finished with a Rose Marie sauce Bowls Dishes 8hr beef 8hour beef adobo short ribs, red cabbage, sesame seeds, spring onions Honey Chicken Crispy honey chicken, lettuce, garlic bites, spring onions Szechuan Chicken Crispy Szechuan chicken, lettuce, sesame seeds, spring onions Sweet and spicy Crispy sweet and spicy chicken, lettuce, chilli flakes, spring onions. Ebi prawns Fried prawns, unagi sauce, beetroot yogurt, pickled cucumber, spring onions. Mushroom Panko(Vegan) Panko Portobello mushroom, deep fried breaded and served with a sriracha Mayo, spring onions. Mains Sauté garlic chicken, plantain and spinach served with cornmeal gnocchi and paprika oil.
 Tender pieces of chicken, sweet plantain and spinach infused with aromatic spices served with cornmeal finished with paprika oil Cod and sweet potato coconut curry and wild basmati rice 
 Atlantic cod and sweet potato smothered in a mild coconut curry sauce served over fragrant wild basmati rice Spring lamb with balsamic glazed roasted beetroots and cous cous salad Balsamic glaze roasted beetroots, red onion, carrots, and toasted pine nuts over basil infused cous cous salad finished with warmed wild garlic sauce
 Courgette and prawn risotto Ribbons of fresh courgette and succulent prawns creamy arborio rice sherry glazed shallot and bell pepper finished with autumn watercress and snipped chive Artichoke and chicken linguini pasta Artichoke hearts, red pepper, and broad beans over olive oil dressed linguini with fried garlic shards and crispy basil leaf Masala Curry Available as beef, chicken, or prawn - seasonal squash, beans and carrot in coconut masala sauce with coriander leaf over steamed wild basmati rice Chicken Skewers Marinated strips of chicken and roasted pepper skewers over paper rice noodles with a lemon & and spiced raita Dessert Mini trifle – madeira sponge drenched in sherry with raspberry preserve and topped with a vanilla cream Mini strawberries and cream – seasonal strawberries macerated in Chambord and topped with vanilla cream Mini tiramisu – sponge cake steeped in coffee topped with mascarpone cream and dark chocolate shavings Lemon posset – set reduced double cream and lemon zest Crème brûlée – a set rich velvety vanilla custard topped with a crisp muscovado sugar topping

Christmas Menu

Starters Scallop mac and cheese crostini Crunchy sourdough crostini topped with perfectly juicy lobster pieces and coquillette pasta in a luxuriously creamy cheese and wine sauce. Posh Prawn Cocktail cold-water prawns combined with our signature brandy-infused Marie Rose sauce, plus tomato jelly to pack a sweet punch. Butternut and Ricotta stacks Elegant butternut and ricotta stacks with roasted butternut squash, kale, pumpkin seeds and a wine sauce. Tempura Prawns These juicy prawns in a tempura batter are individually fried for a light and bubbly texture and finished with a tangy sweet chilli dipping sauce. Cranberry and Roquefort Vol u vents Sweet cranberries and Roquefort cheese in delicate butter puff pastry cases Wild Canadian scallops and chorizo skewers Succulent wild Canadian scallops and Spanish chorizo finished with a zingy soy, honey, and fresh lime dressing. Mains Ballantine of turkey crown Slices a lemon, prunes sage and onion sage stuffing encased in a Ballantine of Norfolk turkey crown triple basted for succulence’s. British Fillet of Beef Hand-trimmed and matured for 10 days to ensure melt-in-the-mouth texture beef served with a red currant jus. British outdoor bread crackling joint with pork jus Salt-matured and deeply scored pork joint guarantees crisp, bubbly crackling. Basted with pork stock for a succulent finished with a mouth-watering jus. Scottish Wild Salmon Wellington A whole salmon fillet comes with a creamy white wine and spinach sauce and is encased in all-butter puff pastry. Tender, succulent lamb fillet coated in a crunchy, honey and mustard crumb finished with a thyme, shallot, and red currant jus. Sides Buttery mash potatoes with lashings of cream and butter, seasoned with cracked black pepper and sea salt. Garlic Butter Mash potatoes with lashings of cream and butter, seasoned with cracked black pepper and sea salt and wild garlic. Roasted potatoes goose-fat roast potatoes with a rosemary and paprika rub Braised red cabbage Red cabbage combined with apples, sultanas and orange zest slowly cooked in a red wine vinegar reduction. Carrot and swede crush Seasonal carrots and swede elevated in this festive classic with nutmeg and cream and a splash of butter. Cauliflower cheese gratin Tender florets of cauliflower smothered in a rich Wiltshire cheddar sauce and finished with a parmesan and parsley crumb. Chorizo shallot maple glazed brussels sprouts Crisp chorizo, caramelised shallot and a maple glazed with just a suggestion of cinnamon. Garam masala and paprika parsnips Honey glazed seasonal parsnip with a sprinkling of warming garam masala and paprika Lil piggies in cosy duvets Delectable pork cocktail sausages wrapped in dry cured bacon and finished with a maple glaze. Pork with apple sage and onion stuffing balls Golden balls of pork, apple, sage and onion oven baked for a crisp moist texture. Desserts Profiterole cups Chocolate mousse and velvety chocolate sauce topped with cream-filled profiteroles, finished with white chocolate curls and a snow-like sweet dusting. Black Cherry Panna cotta A creamy panna cotta made with white chocolate and Madagascan vanilla, topped with rich black cherry compote. Christmas pudding Cups A luxurious Christmas pudding base steeped in brandy with a vanilla crème anglaise topping Black Forrest Cup A rich dark chocolate sponge pudding with a splash of cherry brandy topped with a dark cherry compote and finished with a vanilla pod cream Christmas Trifle Cup A tangy strawberry and raspberry compote layered with a luxuriously light Amontillado sherry-soaked sponge, topped with vanilla custard and British cream.

Christmas Vegan Menu

Veef wellington Vegan beef wellingtons with a tender and succulent wheat and pea-based core and a mushroom duxelles encased in crisp puff pastry. Available as main or canape Parsnip, carrot crumble pie Puff pastry filled with beetroots, parsnips and carrots in a rich red wine sauce topped with a savoury crumble of chestnut and sunflower seeds. Available as main or canape Roast butternut squash and spinach pie Butternut squash, carrots and sauteed spinach in a short crust pastry topped with a filo pastry. Available as main or canape Butternut, almond and pecan vegan nut roast Combining roasted butternut squash, mixed nuts, cannellini beans, cranberries and a red wine and thyme gravy. Gyozas Handmade wheat parcels filled with wheat protein, soy protein and mushrooms, paired with a soy, rice wine and lime dip. Cook in the microwave or steam. Pigs in blankets Vegan cocktail sausages wrapped in vegan bacon Chestnut and apple stuffing balls Red Cabbage Sliced red cabbage braised with Bramley apples, onions, and redcurrant jelly. Roasted parsnips British parsnips in a buttery coating with a honey, mustard, and maple dressing. Roasted potatoes Maris piper potatoes roasted with rosemary Cheese selection A delicious vegan platter of mature, smoked, mixed cranberry and crumbly French style, serve with grapes and crackers for the perfect end to a seasonal dinner Dessert Mince Pies. Packed full of spiced mincemeat and laced with brandy. Christmas cups Rich fruit cake topped cherries and a rich chocolate mousse Braised Mango and coconut cups Fragrant mango braised in Amaretti topped with a coconut and vanilla cream with a toasted coconut garnish. Grazing platter Choose 10 items from a selection including – Olives, figs, pomegranate, crudité of sugar snap peas, heirloom rainbow carrot batons, baby tomatoes, sun dried tomatoes, sweet peppers, mange tout, baby sweet corn, peach slices, grapes. Vegan cheddar, brie cheese. Pitta, crisp, tostini breads. Beetroot / garlic / sweet chilli humus. Tzatziki, tomato salsa, guacamole. Apple chutney, tomato relish. Dried apricots, walnuts, pecan nuts, almonds, sesame seeds. All served on a bed of a baby lettuce leaves

Vegan Menu

Canapes Mini Veggie burger and tomato chutney
 A textured savoury pattie served with a tangy and sweet tomato chutney Satay tofu skewers with coriander and garlic peanut butter Pieces of spiced tofu on skewers with roasted vegetable served with a warm garlic and peanut butter sauce Rainbow morning rolls with coriander carrots and spring onion 
 Fresh sweet julienne of carrots, asparagus, and spring onions in a delicate rice paper wrap Golden filo spring rolls with sweet chilly jelly
 Bean sprouts, shallots, carrots and peas wrapped in a crispy filo pastry Mains Sauté sweet okra, plantain and spinach served with cornmeal gnocchi and paprika oil.
 Fresh okra, sweet plantain and spinach infused with aromatic spices served with cornmeal finished with paprika oil Aubergine and sweet potato coconut curry and wild basmati rice 
 Tender aubergine and sweet potato smothered in a mild coconut curry sauce served over fragrant wild basmati rice Balsamic glaze roasted beetroots and cous cous salad Balsamic glaze roasted beetroots, red onion, carrots and toasted pine nuts over basil infused cous cous salad finished with warmed wild garlic sauce
 Courgette risotto Ribbons of fresh courgette and creamy arborio rice sherry glazed shallot and bell pepper finished with autumn watercress and snipped chive Artichoke and linguini pasta Artichoke hearts, red pepper, and broad beans over olive oil dressed linguini with fried garlic shards and crispy basil leaf Squash masala Seasonal squash, beans and carrot in coconut masala sauce with coriander leaf over steamed wild basmati Veneer Skewers Marinated saag veneer roasted pepper skewers over paper rice noodles with a lemon & spiced raita Desserts Medjool dates with cashew cream brûlée Sweet succulent medjool dates filled with a vanilla infused plant-based cream 
 Maple baked pear tartini
 Fresh conference pears baked with maple syrup baked in a light pastry case Chocolate mini cheesecake Rich unctuous Peruvian dark chocolate combined with a plant-based cream on a light biscuit crumb base Chocolate and raspberry cups Light chocolate mousse and fresh wild raspberries topped with vanilla flecked cream Fresh Fruit skewers A selection of fresh fruit on bamboo skewers with passionfruit and vodka coulis Pistachio cones Wafer hazelnut cones filled with a pistachio crème sauce Buffet Mezze Platters Falafel, a selection of fresh vegetable crudities, pickled cabbage, stuffed vine leaves, tabbouleh, flat breads, spiced chick peas, sun dried tomatoes , and variety of flavoured hummuses combined to make a veritable and flavoursome dish. Please feel free to enquire for more options. Samosas Handmade light filo pastry encasing fragrantly seasoned vegetable medley filling of potato and peas. Jewelled salad Chiffonade of greens and tender spring vegetables combined with bright finely diced peppers and pomegranate seeds and fruits served with a choice of dressings. Available to order please enquire for more options. Teriyaki Tempeh Marinaded pieces of tempeh sautéed in a teriyaki sauce and finished with a peanut dip. Wraps We have a variety of wraps available including our popular sweet potato and kidney bean wrap as well as our potato and chickpea coconut curry wrap and many more all available to order please enquire for more options. Croquettes We have a variety of croquettes available with including, aubergine, sweet pea and lemon and truffle all served with a light tomato sauce. Arancini Crisp lightly fried balls of rice filled with mozzarella and a tomato ragu - available with different fillings please enquire for more options.

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