Phone Malcolm on 0203 393 6823
Or by email koshercaterer@yahoo.co.uk
Malcolm Green Catering is a respected name in kosher catering since 1970.
Malcolm with his worldwide experience and reputation has, with certification from the
Kashrut Division of the London Beth Din, spread his wings to London and beyond.
The selection of your menu is an important part in the planning of your Simcha. For that
reason our Chefs continue to create exciting and tasty menus to meet your every need. We
can tailor a Menu to fit your specific requirements and help create the function you will
be proud of. Let us introduce you to a cuisine that has made us one of the kosher world’s
leading Caterers.
We are able to cater in all United Synagogue halls and all venues which allow any caterer to
use their facilities.
We are able to bring you the finest in cuisine without the accustomed large price tag.
We have experienced staff and modern equipment, we specialize in buffets either meat or milk. Plus, of course, fully served functions.
A wide variety of menu ideas gives you the opportunity to “mix & match” to create the function YOU want.
Have a look a one of our buffet menus.
A reception replete with all your require.
Stations serving the following treats as your guests arrive:
Sushi, Chinese Stir-Fry with chichen, mini schwarma
mini meat balls in sweet and sour sauce on savory rice, tortillas filled with spicy beef and guacamole
Moroccan cigars, potatoe latkes, deep-fried mushrooms, Gougon of chichen in sesame, sticky chicken wings
Chichen chow mein, sticky beef in ginger.
Carving stations with:
Medium rare roast beef
Whole turkey
STARTERS (any two):
Sesame Crusted Tuna with Sesame Noodles and Julienne Vegetables
Roasted Pepper Puree to Accompany
Pine Nut Encrusted Halibut, Set with a Timbale of Spaghetti Squash, Marinated Red
Onions and Couscous, Accompanied by Baby leaves & Cherry Tomatoes, Laced with
Balsamic Vinaigrette
Butternut Squash Ravioli Served in a Warm Broth with Brunoise of Carrots, Fresh
Leeks and Red Peppers
Timbale of Smoked and Fresh Salmon Mousse, Served on a Bed of Baby Leaves, Half
Lemon Wrapped in Muslin, Coleslaw Avocado Fan with Lemon Vinaigrette
Liver Pate served with Toast and Deep-Fried Onion Rings, Served with Dipping Sauce
Chicken Satay with Peanut Sauce served with Sweet Potato Fries on a bed of Three
Colour Peppers Lightly Sautéed
Mushroom Risotto
Fresh Salmon Sashimi with Bean Sprouts and Basil Roasted Vegetables in Oil and
Garlic
Smoked Duck Breast with Pear Marmalade and Seasonal Salad
ENTREES (any three)
Beef Wellington
Prime Entrecote on a bed of Liver Pate encased in puff pastry served with a rich Jus and Baton Vegetables
Baby Lamb Chops Marinated and Grilled to order Served on a bed of Saffron Rice and Straw Vegetables
Roast Stuffed Breast of Veal, filled with Prunes Gherkins & Mustard and a Special
Blend of Herbs served with Pomme Parisienne Grilled Tomatoes & Mushrooms
Duck al’orange in a Rich Jus served on Garlic Mashed Potatoes & Griddled Asparagus
Grilled Steaks to order served with Thick Cut Saute Potatoes & Ratatouille
Stuffed Cornish Hen Served Whole on a Bed or Couscous with a Macedoine of
Vegetables
Lamb Cuttlet chasseur on spinach royal with Fresh Mint sauce with Roast Potatoes
Sticky Chicken Marinated in Soy Honey Ginger Garlic & Herbs filled with Cilantro &
Spring Onions Slow Roasted & served on Wild Rice Turned Carrots & Zucchini
Salmon en croute with lime margarine sauce served with New Minted Potatoes &
Mustard Parsley Sauce & Minted Petit Pois
Halibut Filet “Condorcet” Topped with Cherry Tomatoes & Zuchinni with Lemon margarine sauce & Croquettes Almond & Broccoli
Grilled ‘T bone’ steaks to order Served with French Fries Coleslaw & Garlic French
Bread
Balsamic Glazed Rach of Lamb Served with Pommes Duchess & Swiss Chard
Chateaubriand with Merlot Reduction served with a selection of Fresh Vegetables Prime Entrecote au Jus Served with Maitre d’hotel Potatoes on a bed of Stir-fry vegetables
Chicken Cordon Blue with Dijon Mustard Pickled Cucumbers and Smoked Goose Breast Served with Parmentier Potatoes and Kenya Beans Parcels
DESSERT (any six)
Apple Strudel
Black Forest Gateaux
Chocolate Brownie with hot chocolate sauce
Fresh Fruit Salad
Lemon Meringue Pie
Linzertorte
Poached Pears in wine
CREPE SUZETTE
with Assorted Toppings of Sliced Bananas, Sliced Strawberries, Walnuts, Pecans,
Chocolate Chips, Chocolate Sauce, Hot Maple Syrup, and Whipped Parev Cream
ASSORTED MOUSSE CAKES
ASSIETES DEGUSTATION THESE ARE 4 INDIVIDUAL DESSERTS SERVED ON THEIR OWN COULIS
PETIT FOURS
Phone Malcolm on 0203 393 6823
Or by email koshercaterer@yahoo.co.uk