A and G Catering in Scarborough Menu

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Canapé Prices @ 50p each
Melon Wrapped in Parma Ham -
Tomato & Red Onion Bruschetta -
Smoked Salmon & Chive Cream Crustini -
Tomato & Mozzarella Bites -
Asparagus Wrapped in Bacon -
Goats Cheese & Red Pesto Tartlets -
Cheese, Tomato & Pesto Pizza -
Pate & Pickle on Toast -
Savoury Cheese & Chive Pro?teroles -
Salmon & Leek Fillo Purse -
Diamonds of Quiche -
Blue Cheese & Caramelised Onion Tartlets -
Mini Vegetarian Spring Rolls with Chilli Dip -
Prawn Marie Rose ?lled Bouches -
Skewered Chicken Satays -
Vegetable Crudities with Garlic Sauce -
Hummous & Olive Cup -
King Prawn & Dill Cream Tartlet -
Cajun Chicken Strips -

Deluxe Platters of Open Sandwiches and Choose any 5 canapés from the Canapé Menu £7.00 Per Person
or Choose any 7 canapés from the Canapé Menu £7.50 Per Person

- £5.00 Per Person
Deluxe Platters of Cocktail Sandwiches -
Herbed Cocktail Sausage Rolls -
Mini Pork Pies/ Gala Pork Pie with Pickles -
Savoury Vol-au-Vents with Various Fillings -
Mini Vegetables Spring Rolls & Chilli Sauce -
Crisps & Nibbles -

- £6.50 Per Person
Deluxe Platters of Cocktail Sandwiches -
BBQ or ‘Garlic & Th yme’ Roasted Chicken Drumsticks, Wings or Skewered -
Various Vegetarian Quiches -
Herbed Cocktail Sausage Rolls -
Individual Pizza Squares -
Crisps, Bits & Nibbles -
Mini Vegetables Spring Rolls & Chilli Sauce -
Vegetable Samosas & Minted Yoghurt Dip -

- £7.50 Per Person
Deluxe Platters of Cocktail Sandwiches -
BBQ or ‘Garlic & Th yme’ Roasted Chicken Drumsticks, Wings or Skewered Pieces -
Various Vegetarian Quiches -
Herbed Cocktail Sausage Rolls -
Garnished Slices Gala Pork Pie -
Savoury Vol-au-Vents with Various Fillings -
Individual Pizza Squares -
Crisps, Bits & Nibbles -
Mini Vegetables Spring Rolls & Chilli Sauce -
Vegetable Samosas & Minted Yoghurt Dip -
Add any 3 salads to our ? nger bu? et to make a knife & fork bu?et £2.00 per person
Also add any 3 desserts £3.00 per person

- £7.50 per person
Selection of 3 cheese, with celery, grapes & crackers -
Homemade chicken liver pâté with crusty breads -
Crudités with dips -

Classic Coleslaw either tossed through Mayonnaise or a Herb Vinaigrette -
Potato, Watercress and Red Onion Salad with Course Grain Mustard -
Baby Potato, Chives, Crispy Bacon & Mayonnaise -
Not-so-Classic Waldorf Salad (extra fruity!) -
Not-so-Green Salad with Fresh Herbs & Dijon Vinaigrette -
‘Marie-Rose’ Chicken & Prawn Pasta Salad -
Seafood Pasta or Rice Salad with Citrus Fruits -
‘Mediterranean’ Cous-Cous Salad with Cherry Tomatoes & Roast Courgettes -
‘Asian’ Noodle Salad with Soy & Teriyaki -
Grilled Chicken & Sweet Chilli Pasta Salad with Sweetcorn, Mange Tout & Capsicums* -
Oven Roast Chicken with Chargrilled- Vegetables & Penne Pasta tossed in Basil Pesto* -

Garnished Platters of Closed Sandwiches £3.00 Per Person
Deluxe Platters of Open & Closed Sandwiches £3.50 Per Person
- -
VARIETY OF FILLINGS -
Just Cheese -
Cheddar Cheese & Pickle -
Cheddar Cheese & Tomato -
Cheddar Cheese & Red Onion -
Egg & Cress -
Egg & Smoked Bacon -
Tuan & Sweetcorn Mayonnaise -
Tuna & Cucumber -
Coronation Chicken -
Chicken & Mayonnaise -
Yorkshire Ham Plain or with Mustard -
Yorkshire Ham & Tomato -
‘Medium Rare’ Roasted Beef Topside (or well done) -
Beef & Horseradish -
Beef & Red Onion -
Beef & Tomato -
‘Th yme & Rosemary’ Roasted Turkey with Cranberry -
Plain Salade Sandwiches -
Prawn Marie Rose -

- FROM £19.95 PER PERSON

Classic prawn cocktail with wild rocket and little gem lettuce, lime, marie rose sauce & brown bread. -
Smoked salmon with baby leaves, mustard aioli and brown bread. -
Pate with garden leaves compote or chutney & crusty bread. -
Ripe melon with berries, fruit & raspberry coulis. -
Terrine of duck con? t, baby leeks and beetroot salad dressing with a cumberland sauce -
Goats cheese salad with vine ripe tomatoes, red onions, & balsamic dressing. -
Tomato & mozzarella salad with shallots & basil. -
Chicken caesar salad with pancetta & parmesan. -
Various other pates, terrines & salads available. -

Garlic ? eld or wild mushrooms in a cream sauce served on toasted brioche. -
Creamy mushrooms in a pu? pastry leaf chargrilled asparagus & chervil -
Pan roasted chicken livers on buttered spinach, crispy bacon lardoons & pan juices -
‘Toad in the Hole’ (or no sausage) with fresh thyme and a caramelised onion gravy. -
Skewered king prawns on chilli rice and a mango salsa. -
Pan roasted salmon on a bilinis and a warm tomato & basil vinaigrette. -
Various risottos or pasta dishes -
Oven roasted goats cheese on brioche, salad leaves & aged – balsamic dressing -
Grilled black pudding on crushed potatoes and crispy onions. -
Some dishes require a £1.50 supplement. -

Cream of vegetable (smooth or chunky) -
Cream of broccoli with stilton or sour cream -
Cream of potatoes, leek & parsley -
Cream of ?eld mushroom -
Cream of potato & watercress -
Tomato & basil with garlic croutons -
Tomato, fennel & sour cream -

Chunky minestrone ( or chilli minestrone) -
Carrot & coriander pesto -
Green pea & lemon soup -
Spring vegetable broth -
Scotch broth with lentils -
French onion soup with roquefort crouton -

Beef consommé -
Chicken & leek -
Oxtail & root vegetable -

Fish & shell?sh -
Lobster/bisque -
Crab soup with sa?ron -
Bouillabaisse – clear ?sh soup -
Fish soup with cream & onions -
Mussel soup with lemon & crème fraiche -

Gazpacho with croutons -
Melon soup with various melon balls, mint and crème fraiche -

CHICKEN -
Pan roasted breast of chicken wrapped in smoked bacon served on a wild mushroom & leek risotto and a coarse grain mustard sauce. -
Oven roasted corn-fed chicken on garlic mash asparagus & a rich red wine sauce -
Chicken & salmon roulade on pesto risotto watercress oven roasted tomatoes and a white wine & garden herb sauce. -
Chicken stu? ed with a wild mushroom mousse on chargilled vegetable and a tomato sauce. -
Chargrilled chicken breast with dauphinose potato baby vegetable and pan juices -
Dishes can be used with chicken, corn-fed chicken, guinea fowl and various game birds. -
- -
BEEF -
Peppered rib of beef with watercress, sautéed mushrooms & chateau potatoes and pan juices. -
Oven roasted sirloin with a thyme Yorkshire pudding and a caramelised onion gravy -
Slow roasted topside with rosemary potatoes, Yorkshire pudding and a rich gravy -
Fillet of beef wellington with mushroom duxelle, mustard and bordelaise sauce. (£2 supplement) -
‘Sauté of beef’ bourguignon with wild rice and ? eld mushrooms in a red wine sauce. -
-- -
LAMB -
Oven roasted ‘rosemary’ leg of lamb with dauphinoise potatoes and a red wine sauce. -
Best end of lamb with a mustard & herb crust puy lentils and roasted vegetables with a thyme jus. -
‘Con? t’ shoulder of lamb stu? ed with garlic & parsley on mash potato and a rich gravy. -
Braised lamb shank on garlic mash and a bordelaise sauce. -
--- -
PORK -
Oven roasted loin of pork with sage & onion stu? ng caramelised apples and a light jus. -
Stu? ed pork chop ‘cordon bleu’ on root vegetables mash and a rosemary butter sauce. -
Pan roasted tender loin of pork on ‘bubble & squeak’ and a creamy coarse grain mustard sauce. -
Knuckle of Ham with roasted pears, pease pudding & red wine sauce. -
---- -
GAME, OFFAL & DIFFERENT MEATS -
Veal, Venison, Duck, Rabbit. -
Game (available in season) -
----- -
FISH -
Welsh rabbit topped cod on basil mash and a tomato jus. -
Oven roasted cod on buttered greens and a hot tartare sauce. -
Seared salmon on a lemon & pea risotto & asparagus and a garden herb sauce. -
Filet of salmon with roasted asparagus and a béarnaise sauce. -
Pan roasted tune on ‘ratatouille’ cous-cous and a pesto sauce. -
Fillo basket or pu? pastry case ? lled with ? sh (and or seafood) and a white wine sauce. -
Shell? sh available on request - Lobster, crab, scallops and many more. -
------ -
VEGETARIAN -
Oven roasted red pepper stu? ed with goat’s cheese, cous cous & asparagus and a pesto cream sauce. -
Wild mushroom. Leek & pea risotto with parmesan and wild rocket -
Chargrilled vegetable lasagne with a tomato & basil fondue and garlic bread. -
Baby leek & ? eld mushroom carbonara with [parmesan and black pepper. -
Warm quiche of broccoli & roqufort with a beetroot & pecan salad. -
Sweet potato, leek & spinach bake with a mornay sauce. -

‘Soft fruit pavlova’ with Chantilly cream and raspberry coulis -
Glazed lemon tart with raspberries & vanilla Ice cream -
Chocolate torte with red wine ?gs and crème anglaise -
Strawberry shortcake mille feuille with crème patisserie and coulis -
Vanilla (or ? avoured) cheesecake with berries and sauce. -
Chocolate fudge cake with cream or ice cream -
Fresh fruit salad in a orange & cointreau syrup. -
Glazed Vanilla brulee with berry compot and biscotti -
Traditional sherry tri? e with custard cream and chocolate dipped strawberry -
Various chocolate & fruit mousses with tuilles or biscuits. -
Knickerbocker glory & hand made wafer. -
Selection of English/continental cheeses with celery, grapes, pecans, crackers & biscuits. -

Sticky to? ee pudding & butterscotch sauce -
Steamed treacle sponge and homemade custard -
Apple & blue berry pie with ice cream -
Yorkshire spotted dick & vanilla custard -
Hot chocolate pro? teroles ? lled with crème Chantilly -
Spicy plum crumble with custard or ice cream -
Croissant bread & butter pudding with white chocolate -
Apple or pear frangipagne tart with caramel sauce -

Nearby Sample Menus

Four Seasons £8.50
- Onion, ham, mushroom, mixed peppers.
Ham £7.50
Chips £3.00
Marinara £9.00
- Onion, olives, tuna, anchovies, prawns.
Meat Feast £9.00
- Pepperoni, salami, ham, spicy beef.
Italian Job £8.50
- Onion, salami, mushroom, mixed peppers.
Pepsi Max £2.00
- 330ml.
Salami and Mushroom £8.50

Pot of HP Sauce £0.60
Haddock £5.50
- Size options available.
Bitter Shandy 0.33L (Can) £1.10
Small Sausage £4.60
Curry Sauce £1.20
Coca Cola £1.10
- Size options available.
Dandellion & Burdock 0.33L (Can) £1.10
Scampi £5.40

Handpicked fresh crab coated in a shellfish glaze served with a lime and seaweed relish and a fresh pea shoot salad £8.45
Classic sticky toffee pudding served hot with a warm honey caramel sauce and proper vanilla ice-cream N/A
Selection of Italian cured salami and cold meat platter accompanied with homemade chutney’s and pickles -
Italian tomatoes and bocconcini buffalo mozzarella served with a lemon, thyme and olive oil dressing (v) -
ARTISAN SUSSEX ICE-CREAM COMPANY Made by hand using cream & honey from Arundel & fruit from Petworth £5.25
Pan seared scallops and tiger prawns accompanied with dwarf bok choy, scallop cream and shellfish jus £9.95
Calzone Stuffed to bursting with ham hock, mozzarella and sautéed wild mushrooms topped with homemade tomato sauce and Parmesan £12.95
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Scampi - Wholetail scampi breaded and deep fried served with tartare sauce and a lemon wedge £9.95
Sausage £6.25
Fillet Steak - Prime local steak cooked to your liking served with onion rings, tomato and mushrooms £19.95
Omelettes – served with a portion of chips or large salad £6.95
Portion of Chips £2.50
Tuna & Mayo £5.95
Gammon Steak - A succulent steak topped with egg and pineapple £9.75
Ploughman’s lunch - A generous selection of mixed cheeses and pickles served with a warm baguette £7.50