Dinner Parties

Prices for the A'la Carte menu for 3 Courses

Start from £40.00 Per Head plus Vat minimum 12 people

Starters

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Rocket Style Caeser Salad with Buttered Croutons and Toasted Pistacio nuts

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Lobster and Crab Bisque served with Fresh Cream Ribbons and Shredded Fresh Basil

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Carrot and Corriander Soup with a Carrot Mash Cushion

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Crab Cakes served with Thai Style Dressing and Mixed Leaf Bundle

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Smoked Salmon, Asparagus and Quail Egg Salad served with a Chive and Groundnut Oil Dressing finished with Warmed Butter Croutons

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Wild Woodland Mushrooms and Tarragon Aborio Rice Risotto topped with Shavings of Parmesan Cheese

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Pan Fried Red Mullet placed on a Bed of Yellow Zucchini finished with a Roasted Pepper and Balsamic Vinegar Glaze

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Tomato Ravioli filled with Goats Cheese and Oregano then drizzled with Grain Mustard Vinaigrette

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Seared Scallops with Roasted Pine Kernels and Baby Spinach Salad finished with a Scallop Cream Jus

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Duck and Chinese Vegetable Spring Roll with Coriander Salad Sweet Chilli Sauce and Basmati Rice Tower

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All Starters will be served with a Selection of Chefs Homebaked Breads

Mains

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Breast of Grain Fed Chicken with an Apple and Pear Stuffing, coated with a Cider and Thyme Jus

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Roasted Loin of Pork on a Braised Cabbage Cake and drizzled with a Sundried Tomato and Red Onion Jus

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Individual Open Beef Wellington : A Fillet Steak with a hint of Homemade Pate sandwiched in Butter Puff Pastry and served with a Red Wine and Parsley Jus

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Fillet of Lamb on a Bed of Roasted Parsnips with a Port and Redcurrant Sauce

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Medallions of Beef Sat on a Potato Rosti Cake with a Creamy Peppercorn and Chive Sauce

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Seared Duck Breasts served with a light Thai Style Curry Sauce and served with a Fragrant Thai Rice

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Saddle of Lamb with a Herb and Ciabatta Bread Crust served with a Grain Mustard and Red Wine Jus

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Vegetarian

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Roasted Vegetables placed on a Bed of Cous Cous and sprinkled with Succulent Warmed Dried Fruits

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Wild Woodland Mushrooms and Arborio Rice Risotto topped with Local Goats Cheese and Grilled Asparagus Tips

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Aubergine Crisp Gateaux filled with a Leek and Fennel Compote

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Little Quails Eggs and Asparagus Spears in a Piquant Dressing – all all delicately enclosed in a Pancake Purse

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Served with a selection of Fresh Seasonal Vegetables

Fish

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Pan Roasted Sea Bass in Extra Virgin Olive Oil served with Pesto Mash and a Chervil Butter Sauce

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Fillets of Red Mullet filled with Prawn Mousse and coated with a Creamy Saffron and Chervil Sauce

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Filo Parcel of Salmon Fillet and Woodland Mushrooms with a Frothy White Wine Sauce

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Grilled Lobster with Scallops Langoustine and Butter Sauce

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Tomato, Basil and Olive Oil Taglietelli topped with a Creamy Crab and Saffron Jus

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Open Lobster Ravioli with a Light Garlic and Chive Cream

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Pot Roasted Cod with a Roasted Rice Risotto and Caramelised Baby Onions

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Poached Smoked Haddock Fillet served on a Light curried Vegetable Risotto and finished with a Light Coriander Cream Sauce

Puddings/Dessert

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Upside Down Trifle served with Summer Berries and Lemon Cream

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A Double Chocolate Fudge Slice with a Warmed Cappuccino Sauce

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Raspberry, Mascarpone Champagne Cheesecake with Butterscotch Sauce

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Warm Apple Soup with a Crispy Apple and Pear Bomb

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Warmed Individual Orange and Lemon Sponge with Marmalade Ice Cream and Citrus Syrup

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Banana and Pecan Nut Bread and Butter Pudding with English Sauce

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Chilled Chocolate Soufflé with a Creamy Belgian White Chocolate Sauce

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Assiette De Fruit : A Plate of Fresh Seasonal Fruits served with Crème Fraiche and Shortbread

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A Platter of British Desserts to include Bakewell Tart, Bread and Butter Pudding, Chocolate Sponge, Roasted Apple and Creamy English Sauce

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A Platter of British and Continental Cheeses accompanied by Fresh Fruit, Crunchy Celery and Biscuits

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A Selection of Fine Teas, Fruit and Herbal Teas and Freshly Ground Coffee

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Click here for our range of Chocs, Cheese, Tea, Coffee, Fruit