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Intimate Dinner Party Menu


Starters
Lobster Thermidor Omelette
Trio of melons with a Vodka & lime Coulis V
Pan roasted foie gras, on a bed of wild mushrooms and Madeira reduction
Salmon & spinach mousse wrapped in smoked salmon with fresh leaf salad
Tartlet of goat’s cheese & caramelised shallot with port vinaigrette V
Pan-fried scallops with fresh peas, basil & lemon
Seared Tuna with lime and sundried tomato dressing
Prawn cocktail with Dublin bay Prawns & Bloody Mary mayo
Smoked salmon plate with gherkins & horseradish cream
Foie Gras Terrine, Toasted Brioche, Sauternes Jelly
Beef Carpaccio, Blue Cheese Watercress salad
Chicken Liver Parfait, Sourdough, Spiced Pear & Apple Chutney
Mackerel, Sautéed Spinach, Horseradish Velouté & Rye Crisp
Cured Salmon, Avocado Purée, Micro Herbs & Cucumber with a citrus dressing
Salmon Gravlax with apple and fennel sorbet, blueberries, fennel crisp, micro basil


Thai curry infused salmon, green papaya salad, rice crisp and green curry foam
Wild Mushroom Terrine beetroot purée, toasted red quinoa, truffle cream
 V

Ravioli of Lobster & Crayfish with Shellfish cream
Pea & Mint soup V
Lobster Bisque
Smoked Haddock & Pancetta Souffle

The Pinner Slider
Lamb Patty, Chutney Bun, Rhubarb & Chard
Italian Slider
Buffalo Mozzarella & Tomato, Roast Pork, Sage & Apple, Parma Ham & Melon
French Slider
Foie Gras & Red Jelly on Brioche, Duck & Cherry, Brie Fig & Chutney


All served with a selection of our Freshly baked Artisan Breads with English butter

Main Courses


Meat

Cannon of lamb with Redcurrant Jus served with Ribbons of Carrot & Courgette

Noisettes of lamb with honey, mint & raisin sauce garnished with fresh rosemary
Pan-fried medallions of beef on a pâté croûton with Madeira sauce garnished with fresh watercress
Pan fried veal escalope with a cream, Muscat wine & chive sauce
Peppered fillet of beef with caramelized baby shallots, wild mushrooms on a bed of horseradish mash with Madeira
Herb crusted rack of lamb with baby vegetables & dauphinoise potatoes with port Jus
Duck breast with chilli jam on a bed of wilted pak choi
Seared fillet steak with béarnaise sauce & French fried potatoes
Crispy honey glazed duck with Seville orange sauce
Saddle of Hare with Thyme Polenta & Wild Mushrooms
Rack of Venison, Buttered Greens & Chocolate Oil
Barbary Duck, Vanilla Mash & Jus
Twice roasted Pork Belly , Bramley apple purée & Plum Jus
Roast fillet of venison, Redcurrant jelly, potato purée, sprout top crisps, brandy jus
Slow cooked Pork Belly with warm apple and cinnamon chutney … and crackling!!!

Fish
Pan fried Sea Bass with ginger & coriander potatoes with a citrus dressing
Pan fried Red Mullet on a bed of saffron mash with sautéed leeks & herb butter
Roasted Monkfish wrapped in Parma ham with red pepper & basil sauce
Roasted Scottish lobster with tarragon & parmesan creamy mash
Salmon fillet with a pesto crust with tomato ragout
Roasted Salmon with lemon broccoli with a spring onion sauce
Roasted Salmon fillet on a bed of spinach, with a chardonnay & cream sauce with cherry tomato compote
Classic Lobster Thermidor with wild rice

Hake with Salsa Verde & Crushed Potatoes
Dover Sole & Tartare Sauce
Seabass, Crab Beignet & Fennel Cream
Monkfish in a Massaman sauce & Mussels
Sea Bass Fillet, Fennel & Lemon butter


Sea Bass, mini fondant potatoes, roast beetroot, Calvados jus

Vegetarian
Wild Mushroom & truffle Risotto
Butternut Squash and Goats Cheese Cannelloni, with Mixed Leaf Salad
Sunblushed tomato and buffalo mozzarella risotto cake served with wilted spinach, green beans and grape mustard cream sauce
Filo Roulade of Spinach, Chopped Egg, Wild Rice & Hoi Sin Veg with a Hoi Sin sauce
Puff pastry tower of wild mushroom – with a light cream sauce flavoured with Madeira and garnished with snipped chives
Ravioli stuffed with Ricotta Cheese & Spinach served with a Sweet Pepper Sauce
Savoy cabbage roulade
Wild Mushroom, chickpea and spinach crumble

Mac ‘n’ Cheese fritter


Forest Floor Mushrooms (v)

All menus include seasonal market vegetables

Desserts

Tarte Au Citron with a Raspberry Crème Fraiche
Banana & Rum crème Brulée served with Biscuits
Assiette of dessert
Summer or Winter Berry Pudding with clotted cream

Chocolate Cream Mille Feuille, Candied Chestnuts, Orange Crisp, Fig Ice Cream
Rhubarb & Strawberry Souffle
Panna Cotta with Lemon & Rosemary Ice Cream
Apple Tart Tatin with Calvados Cream
Deconstructed Sherry Trifle
Rhubarb & Custard on Ginger Sponge
Cherry & Almond Clafoutis
Pistachio Souffle with Pistachio Ice Cream
Strawberry Shortcake with Balsamic Ice Cream


English & French cheeses with celery sticks & Carr’s water biscuits

Filter coffee, teas, fresh mint tea and herbal infusions.

Each dish is priced individually.
Our team will price any combination of dishes, and will suggest
appropriate menus for your specific budget.

Served Dinner Parties start from £45.00 pp dependent on number of guests
Inclusive of Chef & Service Staff
Minimum 6 Guests – 20 Guests

Delivered Dinner Parties start from £25.00 pp dependent on number of guests
Minimum 6 Guests – 20 Guests


If you would like any further suggestions for your event, or have any dietary requirements, please do not hesitate to ask.
If there is a specific main course or ingredient you would like to choose, just speak to our event planners to discuss the various options we can create. We can tell you what’s in season and advise on the best choice to match your taste or dietary requirements.






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