Nico at Urban Escargot in Christchurch City Menu

 Canapé Menu

• Spoon of scallops and bok-chow topped with crystallized ginger -
• King prawns cocktail with saffron aioli -
• Escargots- Snails cooked in garlic butter -
• Porcini and duck risotto balls with a melting mozzarella heart -
• Terakihi and tequila cevice served in a red chicory nest -
• Bacon wrapped new-Zealand scallops with chilli and lime salsa -
• Smoked beef fillet and tapenade on garlic croutons -
• Roulade of Kikorangi blue cheese and spinach crêpes -
• Te Matuku Bay Oysters with fried leeks julienne and Balsamico dressing -
• Goat cheese and caramelised shallots tartelettes with sweet basil pesto -
• New Zealand green-lipped mussels drizzled with a mustard velouté -
• Frittata of salmon and coriander with a dash of sweet chilli sauce -
• Smoked venison fillets thinly sliced, served with crostini and fig -
• Grilled Lamb cutlets with a rosemary and French mustard crust, -
• Chicken thighs skewers marinated with ginger and fresh chilli paste -
• Pissaladière – caramelized onion and pesto mini pizzas -
• Diabolo beans – Green beans log wrapped in streaky bacon -
• Marinated chicken bites crumbed in spicy corn chips -
• Pecorino sheep cheese filled crumbed mushrooms -
• Mussel, lemon grass, coriander and ginger fritters -
• For the sweet tooth! -
• Éclairs & choux a la crême-Choux pastry filled with French custard -
• Chocolate and Coffee Pyramid coated in Belgium milk chocolate -
• Fresh fruit skewers marinated with mint and rum -
• Berry sorbet shots & crème de cassis liqueur -
• Chocolate and Cointreau truffles -
• Mini crême brulée -

 SIT DOWN MENU

• Les Amuses-Bouche To start the soirée, Nico will whet your appetite with an assortment of hors d’œuvre to choose from the canapés menu. -

 L’ Entrée

• Soupe de Moules et Saint-Jacques Mussels and scallops steamed in a rich leek and saffron broth topped with a puff pastry crust -
• Pavé of Akaroa Salmon Salmon Fillet served with crayfish bisque and a julienne of fried leeks -
• A Goaty Rendez-Vous Duo of roasted goat cheese and butter-pear relish served between fine pastry layers and drizzled with a port wine glaze -
• Crayfish Bisque Creamy crayfish broth served with garlic croutons and rouille Provençale -
• Escargots Vol-au-Vent Vol-au-vent of snails braised in a Burgundy style sauce served with sautéed spinach and fried garlic -
• Lamb de Paris Seared tender marinated lamb fillets served on a medley of char-grilled vegetables, French grain mustard dressing -
• Tequila Cured Salmon Des Amoureux Cured Akaroa salmon finely sliced with a dash of lime and tequila infused olive oil, served with fresh asparagus and crostinis -

 Le Sorbet

• Orange wine and lime sorbet with a dash of Zubrowska vodka -
• Mixed berries sorbet with a dash of crème de cassis -

 Le Main Course

• Filet de Bœuf aux morilles Aged beef fillet, served with a Morels sauce, sautéed potatoes and capsicums farcis -
• Terakihi & Seafood Meli-Melo Fillet of terakihi served with a seafood medley creamy broth rice pilaf au saffron and braised bock chow -
• Venison Jolie Venison fillets wrapped in streaky bacon served with a caramelized poached pear and Sichuan pepper jus de viande -
• Chicken Romeo & Juliet Chicken breast wrapped in prosciutto ham on a nest of summer vegetables and gourmet potatoes served with a creamy mushroom sauce -
• Le Canard à l’Orange – A Quacky Feast Moist & tender confit of duck slowly braised in a tangy jus, green bean log and potatoes Landaise -
• Saumon Au Pistou Fillet of Akaroa salmon served with a sweet basil pesto sauce sautéed asparagus and coriander rice timbale -
• Lamb Provençal French rack of lamb served with a char-grilled ratatouille Provenale and gratin dauphinois lemon thyme jus -
• Coq au Vin A French favorite of corn fed chicken pieces marinated in red wine, braised with mushrooms, bacon and baby onions -

 Le Dessert

• Crêpes Façon Suzette Crêpes served with an orange and Cointreau coulis, topped with homemade vanilla bean ice cream -
• Croquant au Chocolat A dark chocolate parfait with a chestnut cream heart and a chocolate coat, Baileys crème anglaise -
• Crème Brulée à la Vanille A silky custard like French classic topped with a crunchy toffee and fresh marinated berries -
• Moulin Rouge Pears poached in red wine served with chocolate sauce and French liquorice ice cream -
• Chocolate Marble Cheesecake Belgium white and dark chocolate cheesecake, served with an orange and Cointreau coulis -
• Mini Croc-en-bouche Choux pastries each filled with alternatively café, dark chocolate and baileys patissière, served with strawberries and a dash of crunchy caramel -
• Strawberries on the Hot Side Caramelized strawberries and Sichuan pepper served in a crêpe with vanilla ice cream and chocolate sauce -
• Grand Croc-en-bouche (French Wedding Cake) A tower of choux pastries each filled with alternatively café, dark chocolate and Baileys patissière, drizzled with a crunchy caramel and served with strawbe -

 Food Truck Wedding or Corporate Menu

• Here is a selection of what can be done from the truck: -
• Escargot Snails cooked in their shells with garlic butter -
• Crayfish Chowder Crayfish and Seafood cooked in a creamy fish and saffron broth -
• Mussel fritters Coriander, ginger, garlic and chili mussel fritters -
• Lamb Shanks Marinated, braised then chargrilled lamb fore shanks -
• Venison Burger Venison patties, fresh mango salsa, gourmet lettuce and artisan bread -
• Sirloin Ciabatta Prime sirloin thinly sliced with Chumichurri sauce in ciabatta bread -
• Bacon and Egg Burritto Free range egg, bacon and black beans in home-made tortillas -
• Berry Smoothie Berries, banana, yogurt, honey and milk smoothie -
• Crème Brulée Silky French dessert with a crunchy caramel top -

27 Hardwicke Street, Sumner, Canterbury, 8081, New Zealand

Christchurch City Restaurants

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Canterbury Restaurants

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