Tricky Treats offers a bespoke catering service. Ranging from small dinner parties to wedding breakfasts, from traditional high teas to buffet lunches, from canapes parties to kids parties.
Tricky Treats is committed to using local and seasonal produce wherever possible. Therefore our menus have a distinctly seasonal theme to them. This keeps our menus fresh and interesting as well as providig maximum flavour with minimum mileage!
Below are some ideas of the type of food we love to cook;
Autumn/Winter Menu
Canapes
- Creamy Mushrooms with thyme on Brioche toast
- Honey Rosemary glazed cocktail Sausages with a mustard mashed potato dip
- Buckwheat Blinis with smoked Salmon, Crème Fraiche & Caviar
- Goat’s Cheese & Beetroot tartlets
- Spicy Chicken Satay sticks with satay sauce
Starters
- Watercress soup served with freshly baked, home made bread
- Smoked Mackerel Pate with Ricotta and capers
- Caramelised Celeriac wrapped in Pancetta
- Chicory, Blue Cheese, Pecan & Cranberry Salad
- Chicken liver Parfait served with Melba toast
Mains
- Crown Roast of Pork with Apple Stuffing served with Baked spicy sweet Potatoes & Winter coleslaw
- Chicken Breast stuffed with Gruyere & Thyme served with Celeriac & Roasted Garlic puree & Sautéed carrots
- Thai Red Curry with Beef & Pumpkin served with Fragrant Rice
- Guinea Fowl & Chestnut Stew served with Creamy mashed potatoes
- Boef Bourguignon served with buttery steamed potatoes
- Monk Fish Curry served with steamed Rice
- Gurnard, Basil and Potato Pie served with wilted kale
- Parsley & Roasted Garlic Tart (V)
- Winter Squash, Roasted Garlic & Gorgonzola Tart (V)
- Roasted Butternut Squash served with wilted Kale, Puy Lentils and Thyme (V)
Desserts
- Almond & White Chocolate Mousse Cake
- Glazed winter Fruits served with Crème Fraiche & Biscotti
- Cointreau Chocolate Pots
- Honey and Mascarpone Crème Brulee served with Rhubarb compote
- Lemon Posset served with Hazelnut Biscotti
- Rhubarb Tarte Tin Tin served with softly whipped cream