Sample Menus

Please note: These menus are samples only, nothing is set in stone and we will tailor make a menu to your exact requirements.

For instance the Asian style canape and bowl food menu can have any theme you like.

You are also more then welcome to pick and choose whatever you like from different menus. (It is the same course for everyone, unless there is someone with a dietary requirement )

Prices are worked out on an individual basis, depending on your requirements.

Pre-dinner Canapés (optional, please enquire if interested)

Starters

Plum tomato, charred red pepper Soup , homemade pesto, crème fraiche (v)

Roast vegetable stack, goats cheese, caramelised red onion, rocket (v)

Seared king scallops, timbale of lime mash, brunoise red pepper, truffle oil, balsamic

Pan fried chicken supreme slices, olive and garlic crostini, slivers of avocado, Caesar dressing, Parmesan shavings

Antipasti platter, selection of cured Italian meats

Main courses

Beef Wellington, Marsala sauce

Herb crusted rack of lamb, red wine reduction

Cornfed chicken, wild mushroom sauce

Chargrilled teriyaki salmon, stir fried sweet chilli vegetables, egg noodles

Chargrilled fillet of beef, Marsala sauce

Roasted butternut, wilted baby spinach, saffron risotto, truffle oil (v)

Desserts

Vanilla Crème brûlée, berries, raspberry coulis

Chocolate fondant pots, Chantilly cream and wild berries

Chocolate and lime cheesecake, strawberries

Selection of  cheese, celery,  grapes, seasonal homemade chutneys, cheese biscuits

Enquire about our mini trio of dessert (not part of the dinner, additional fee required)

Pre-dinner canapes (optional, please enquire if interested)

Starters

Greek halloumi cheese, kalamata olives, sweet chilli dressing, purple shiso (V)

Baked aubergine, mozzarella, neopolitan sauce, basil(V)

French onion soup, Parmesan croute, chopped herbs (v)

Wok fried Tiger prawns, rocket and red chard, honey and mustard dressing

Main courses

Crumbed veal escalopes, Beurre blanc sauce

Confit  duck leg, lemon thyme

Herb crusted Rump of lamb, red wine reduction,

Fillet of pork, honey and mustard glaze

Tofu, stir fried vegetables and coriander egg noodles (V)

Seabass, dill hollondaise

Desserts

Classic vanilla crème brûlée, berries, raspberry coulis

Duo of chocolate mousse, seasonal sliced fruits

Chocolate fondant, with Chantilly cream, wild berries

Lemon pannacota, wild berry compote

Selection of cheese, chutney, biscuits

Enquire about our mini trio of dessert (not part of the dinner, additional fee required)

To start (canapes) (choose 3)

Mini fondant potatoes with seared fresh sushi grade peppered tuna and lime mayonnaise, with micro herb garnish and wasabi

Mini caramalised red onion and goats cheese tarts with lemon thyme (they are delicious )

Teriyaki beef fillet skewers with red pepper and onion, sesame seed glaze
or

Curried coronation style chicken with mango chutney , chilli and coconut served on spoons.

Bowl Food (choose 2)

Seared scallops with a lime zest, on a bed of crab pomme puree ,with rocket and red chard, balsamic glaze and truffle oil
or

Curried tiger prawns with sweet chilli stir fried vegetables, fresh coriander and udon noodles
or

Pan fried seabass , marinated in chilli, lime and coconut milk on a bed of saffron and sauté green pepper rice.
or

My secret recipe “asian fusion chicken” with a creamy butter sauce on baby bombay style new potatoes.
or

Seared beef fillet marinated in ketchup manis , soya and sesame oil, on a bed of rice noodles with stir fried vegetables

Dessert: (choose 2)

Creamy duo of chocolate mousse served in mini chocolate cups with fresh mint
or

Mini homemade chocolate and hazelnut brownies with a warm mars bar chocolate sauce
or

Mini bakewell tart with fresh double cream and berries
or

seasonal fresh fruit salad, with dragon fruit , pawpaw and star fruit in a sweet chilli syrup

Champagne can be served on arrival followed by canapés

Cold items

Gazpacho soup shots, crème fraîche and cracked black pepper (V)

Smoked chicken mousse, tarragon on crostini

Mini fondant potatoes, seared fresh sushi grade tuna, lime mayonnaise

Mozzarella, kalamata olive, basil and cherry tomato skewers (V)

Parma ham and fig skewers, balsamic glaze

Caramelised vegetable kebabs, grilled halloumi, sweet chilli  (V)

Smoked salmon blinis, chopped chives, lime creme fraiche

Chicken liver parfait, gherkin, garlic croute

Charred medium rare fillet of beef, mini Yorkshire pudding, horseradish

Crayfish tartlets, lemon zest, red shisho

 

Hot items

Chicken skewers, Cajun spice, mango, lemon balm

Chorizo sausage, red onion, roasted red pepper skewers

Sweet Potato Rosti, mango salsa (V)

Cumberland sausages, glazed honey and mustard, salsa relish

Caramelised red onion, goats cheese tarts, lemon thyme (V)

Halloumi cheese, Parma ham, lemon balm

Tiger prawn tails, lime, chilli, smoked garlic

Teriyaki beef skewers, sesame glaze

Seared salmon, lime and ginger, dill hollandaise

 

Dessert

Chocolate and hazelnut brownies  (V)

Chocolate and lime cheesecake, raspberry coulis, mint (V)

Warm poached pears served on spoons, creme anglaise (V)

Duo chocolate mousse, lemon balm (V)

(V)= vegetarian

Pre dinner canapés to be served with drinks :

Selection of 3 to 6 canapés of your choice
(see canapé menu for choices)

All our starters are served with homemade bread, and French butter.

Salads :

Mozzarella , sunblushed tomato , plum vine tomato and fresh basil

Caesar salad, crunchy cos lettuce, garlic croutons, Caesar dressing with Parmesan

Main courses :

Chargrilled salmon, marinated lobster tail, with a burnt lemon butter sauce, baby wilted spinach, roasted fennel

Pan fried medallions of fillet of beef, seared foei gras, Madeira and wild mushroom sauce

Portobello mushrooms, saffron rissoto, grilled baby asparagus , shaved Parmesan cheese and truffle oil (V)

Vegetables :

Roast paprika new potatoes, extra Virgin olive oil and cracked black pepper

Panache of Seasonal baby vegetables

Dessert :

Selection of 4 desserts of your choice

All portions will be substantially smaller then those featured on a 3 course dinner

All our starters are served with homemade bread, and French butter

Starter:

Ravioli, wilted spinach and feta, roasted red pepper sauce, lemon balm

Fish Course:

Marinated seared scallops, lime infused crab mash , brunoise red pepper , rocket salad , balsamic, truffle oil

Pan fried seabass, lemon grass broth, julienne of asian vegetables

Lemon sorbet with mint to cleanse the pallet ( in shot glasses )

Meat course :

Herb crusted Rack of lamb, red wine reduction

Dessert course :

Lemon Panacotta, wild berry compote And Chocolate and lime cheesecake, raspberry coulis

Cheese course :

Selection of cheeses and chutneys ,celery and grapes

Tea, coffee and homemade truffles