Crispin’s Complete

These menus are designed for self-catering and, while maintaining a gourmet flavour, are quite easy to put together.
We offer them for a minimum of eight guests.
Here are some examples to choose from, or we’ll be happy to custom design a menu to your taste.

Also, check out our holiday menus and Crispin’s à la Carte.

Light Hors d’Oeuvre Party
Tray Hors d’Oeuvres, two per person:
Bruschetta with Fresh Tomato Sauce & Kalamata Tapanade
Spanikopita Triangles
Gravlax with Dill Mustard & Black Bread
Blanched Vegetables with a Sorrell Dip

Brie Platter
Indian Brie sautéed with Spinach & Indian Spices    Brie with Saffron & Fennel
Brie en Croute with Apples & Sultanas    Toast Rounds

Heavy Hors d’Oeuvre Party

All the above plus:
Baby Sausage Rolls with Colman’s Mustard
Petit Roast Beef Sandwiches with Horseradish, Lettuce & Tomato

Middle Eastern Platter
Hummus, Eggplant Caviar & Minted Strained Yoghurt with Pita Chips

We also make a comprehensive line of mini desserts—a perfect compliment to you hors d’oeuvre menu.

Afternoon Tea

Crust-less Finger Sandwiches of:
Cucumber, with Herb Spread
Egg Salad
Emmenthal, Watercress & Tomato with Hot Mustard
Baby Sausage Rolls

Scones with Strawberry Jam & Clotted Cream

Lemon Semolina Shortbread    Oatmeal Espresso Cookies
Hazelnut Chocolate Chip Cookies

Office Luncheon

Medium sized sandwich of either:
Roast Beef, Horseradish, Lettuce & Tomato, French Baguette
Turkey, Mayonnaise and Cranberry Sauce, Whole Wheat Baguette
Fresh Mozzarella, Tomato, Onion & Basil, Ciabatta

Pasta Salad with Peppers & Asparagus
Tossed Green Salad

Strawberry Sponge Sandwich


Green Olive Coulis with Baguette Crisps

Grilled Lime Chicken with Roasted Tomatillo Sauce
Grilled Salmon with Cooked Salsa
Black Rice Pilaff
Grilled Vegetables
Caesar Salad

Apple Beurre Noisette Tarte with Blueberry Sauce & Sour Cream

Sit Down Dinner

Salmon Mousse with Water Crackers

Roasted Eggplant Soup with Red Pepper Purée

Succulent Marinated Tri Tip with Garlic-Red Wine Sauce
OR Chicken Breast Stuffed with Peppers & Goat’s Cheese
Thyme Caramelized Carrots
Steamed Asparagus
Scalloped Potatoes
French Baguette

Salad of Watercress, Candied Pecans & Radicchio Balsamic Dressing

Pear-Almond Tarte with Raspberry Sauce