Dinner Party

Below are sample menus, where possible , we try to source local seasonal ingredients , please feel free to create your own menu or if you would like to discuss menus and suggestions please give us a call.

All dishes are served with seasonal fresh vegetables which compliment your chosen menu.

Option One

  • Leek & Courgette Soup
  • Paillard of Chicken, Capers, Slow Roast Tomato, Herb Sauce - Fine Beans and Buttered New Potatoes
  • Baked Lemon Cheesecake- Berry Fruit Compote
  • Coffee & Chocolates

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Option Two

  • Roast Nectarine, Ricotta and Parma Ham Salad - Honey Dressing
  • Baked Cod on Spring Onion Mash-Avruga Butter Sauce
  • Soft Pavlova with Poached Seasonal Fruits
  • Coffee & Chocolates

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Option Three

  • Confit of Trout with Sauce Mousseline
  • Roast Rump of Lamb with Rosemary Juices-Boulangere Potatoes And Ratatouille Vegetables
  • Strawberry Meringue Cake - Chantilly Cream
  • Coffee & Chocolates

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Option Four

  • Seared Scallops with Crispy Prosciutto, Roast Tomatoes & Cannellini Beans
  • Fillet of Beef with Gratin of Wild Mushrooms-Dauphinoise Pomme Puree, Cavolo Nero
  • Elderflower Panna Cotta with Mango & Passion Fruit Coulis
  • Coffee & Chocolates

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Alternative Options

Prices may change due to alternatives.

  • Starters:
  • Fennel Soup with Chorizo Oil
  • Chicken Goujons with Lemon & Sumac Crumb & Yoghurt Dressing
  • Curried Crab & Watermelon Salad
  • Smoked Venison Terrine
  • Pork & Herb Terrine-Beetroot Chutney
  • Pan Fried Scallops with Cauliflower Puree – Curry Oil
  • Twice Baked Cheese & Chive Souffle - Parmesan Cream
  • Lobster Thermidor
  • Pigeon Salad with Puy Lentils-Crispy Parsnips
  • Fennel, Orange, Feta and Olive Salad-Grain Mustard Dressing
  • Potted Duck Rillettes with Sourdough Toast & Gherkins
  • Spinach & White Bean Terrine-Melba Toast
  • Baked Figs with Blue Cheese & Parma Ham-Balsamic Dressing
  • Smoked Chicken Caesar Salad
  • Balsamic Onion & Goats Cheese Tart
  • Fresh Pea & Mint Soup
  • Plum Tomato, Basil & Olive Oil Soup
  • Smoked Haddock Mousseline-Prawn Hollandaise
  • Pan Fried Scallops with Puy Lentils-Tomato & Herb Dressing
  • Hot Smoked Salmon Salad with Avocado & Mango Salsa
  • Chargrilled Asparagus, Poached Duck Egg & Parmesan
  • Main Courses:
  • Baked Hake on Celeriac Puree-Red Wine Sauce & Crispy Parma Ham
  • Jerusalem Artichoke Risotto with Seared Scallops
  • Herb Crusted Cod on Spring Onion Mash-Anuga Butter Sauce
  • Roasted Haunch of Venison with Raisins,Black Pepper & Brandy
  • Fillet of Sea-Bass on Provencal Lentils
  • Leek, Celery & Roquefort Strudel
  • Fillet of Salmon with Spinach & Parmesan Crust
  • Pan Roasted Pork Tenderloin with Prunes & Apple-Cider Sauce
  • Fillet of Beef with Café De Paris Butter
  • Breast of Chicken with Tarragon Cream
  • Pan Fried Duck Breast with Raspberries
  • Roast Fillet of Beef with Shallot, Peppercorn & Brandy Sauce
  • Roasted Cod with Herb Crust –Butter Sauce
  • Loin of Venison with Chocolate & Game Sauce
  • Fillet of Halibut with Lemon, Capers & Rosemary
  • Pan Roasted Pork Tenderloin with Prunes & Apple-Cider Sauce
  • Confit of Duck on Braised Red Cabbage
  • Fillet of Beef with Wasabi Pea Butter
  • Rack of Lamb with Provencal Crust
  • Chicken Cordon Vert in Scrumpy Sauce
  • Lasagne of Wild Mushrooms, Asparagus & Chervil
  • Roast Grouse with Bread Sauce
  • Sides:
  • Grated Courgettes with Butter & Lime
  • Minted Peas & Beans with Little Gem
  • Celeriac & Potato Dauphinoise
  • Braised Red Cabbage with Honey & Caraway Seeds
  • Butternut Squash Puree with Grain Mustard
  • Roast Potatoes with Garlic & Thyme
  • Fondant Potatoes
  • Wilted Greens
  • Desserts:
  • Rhubarb & Custard Souffles
  • Lapsang Souchong & Green Mint Ice Cream
  • Chocolate Tasting Plate
  • Arborio Rice Creams with Apricot Compote
  • Coconut, Syrup & Lime Tart-Crème Fraiche
  • Clafoutis of Blueberries
  • Tiramisu Gateau
  • Crème Fraiche Mousse with Caramel Poached Pears
  • Sticky Gingerbread Puddings with Ginger Wine Sauce
  • Honey Roasted Fig & Almond Tart-Fig Ice Cream
  • Ginger Parfait with Spiced Apples & Fruit Puree
  • Chocolate Mousse Cake
  • French & English Cheeses-Biscuits & Fruit
  • Puffed Pears with Stilton
  • Strawberry, Basil & Red Fruit Trifle
  • Lavender Meringues with White Chocolate Cream
  • Baked Lemon Cheesecake - Berry Fruit Compote
  • Lemon Tart
  • Passion Fruit Crème Brulee – Passion Fruit Jeliies
  • Summer Fruit Terrine - Mascarpone Cream
  • Baked Peaches with Lemon Verbena Ice Cream & Raspberries
  • Cherry Pithivier - Chantilly Cream
  • Apple & Almond Puddings - Crème Anglaise
  • White Chocolate & Baileys Cheesecake
  • Sticky Toffee Puddings with Butterscotch Sauce
  • Rosewater Milk Jellies
  • Butterscotch Rice with Pears
  • Some dishes may contain fish bones. Uncooked eggs and nuts may be present. Please enquire

Request Custom Menu

Custom menus are available, prices will depend on ingredients in dishes chosen, time of year and suppliers.

If you are interested in requesting a custom menu then please send your enquiry by clicking the button below:

Enquire...