Dinner Party Menus
£50.00 per person + VAT
We can cater for your dinner party at home, providing you with a five course meal plus coffee and petit fours along with all staffing and equipment – excluding furniture. Your meal will be served to you and everything will be washed up and taken away afterwards. All you need to do is sit back, relax and enjoy yourselves, let us do the hard work. Please select your starter, main course and dessert from the menu below. If you have any specific requests, we will be happy to cater for them.
The First Impression
Chef’s Selection of Canapés
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Where it all Begins
Thai Style Fish Cakes with Sweet Chilli and Coriander Dressing, Pack Choy Salad
”La Barbe” Smoked Duck Salad with Baby Leaves and Red Wine Pear Dressing
Smoked Salmon and Celeriac Remoulade Timbale with Tomato and Chive Crème Fraiche
Terrine of Duck Confit studded Armagnac Prunes with Spiced Apple Chutney
Bayonne Ham and Goats Cheese Roulade sliced onto a Green Bean and Pistachio Salad
Home Cured Scotch Salmon Wafer Thin with Beetroot Salad and Citrus Emulsion
Classic Nicoise Salad topped with Grilled Tuna and Lime
Warm Potato Salad topped with Roasted Scallops, Black Pudding and Lemon Chive Dressing
Red Onion and Sage Tarte Tatin with Balsamic Glaze and Bitter Leaves
Warm Asparagus Millefeuille with Warm Orange and Chervil Butter Sauce
Marinated Forest Mushrooms served on Ciabatta Crostini with Chilli Onion Chutney
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The Main Event
Grilled Mignon of Beef Fillet, Roasted Roots and Shallots with Peppercorn Sauce
Jambonette of Guinea Fowl filled with Olive Tapenade served with Lemon Thyme Sauce
Confit of Barbary Duck Leg, Braised Red Cabbage, Juniper and Red Currant Sauce
Roast Rump of English Lamb sliced onto a Spring Onion Mash with a Thyme and Garlic Jus
Osso Bucco of Monkfish braised with Sweet Peppers and Plum Tomatoes, served with Herb Oil
Fillet of Pork “Dijonnaise” sliced onto Butter Beans and Lardons with Mustard Cream Sauce
Noisette of Venison Wrapped in Pancetta and served with Confit Garlic and Rich Port Sauce
Grilled Delice of Salmon with Baby Vegetables, laced with foaming Chive Butter Sauce
Seared Black Bream with Four Cheese Ravioli, Olive Based Tomatoes and Basil Crème Fraiche
Porcini Mushroom, Chestnut and Sage Risotto with Red Pesto Oil and Fried Root Vegetables
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The Final Furlong
Passionfruit Crème Brulee with Orange Tuille Biscuits
Rich Tangy Lemon Tart served with an Orange and Apricot Compote
Chocolate Pecan Bread and Butter Pudding with Maple Syrup Crème Fraiche
Eton Mess (Whipped cream and Strawberries, broken Meringue and Cognac)
Iced Coconut and Mango Parfait, Grilled Bananas, Rum and Vanilla Seed Syrup
Classic French Apple Tart served with Vanilla Crème Anglaise
Chocolate and Griottes Craquelle served with Mascarpone
Blueberry Crème d’Anjou (Smooth French Cheesecake)
Summer Fruit Millefeuille with Raspberry Coulis
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Fin
Cheese Selection, Celery, Grapes and Chutney
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Et Encore
Freshly Brewed Filter Coffee and Petit Fours |
