Outside Catering
Dinner Party
Dinner party menu
Starters
- Game terrine with red onion marmalade, cornichons and ciabatta toast
- Fresh salmon ceviche wrapped in smoked salmon
- ‘Cerney’ goat’s cheese and thyme soufflé with a balsamic beetroot salad (v)
- Red mullet soup with coriander, rouille and gruyere crostini
- Cod fishcakes with capers and parsley sauce
- Seared pigeon breast with sweet potato rosti, pancetta savoy cabbage and a juniper red wine jus
- Pan fried scallops, pea puree and crispy prosciutto with mint oil
Main
- Roast pheasant supreme with a red wine jus with crispy potato cake, caramelised shallots, carrots and leeks
- Roast gressingham duck breast with a port wine sauce with cabbage parcels and dauphinoise potato
- Ribeye steak with sautéed garlic spinach, mashed potato, roast tomatoes and mustard cream
- Lamb cutlets with a Moroccan spice crust with couscous, courgettes with pinenuts and hummus
- Fillet of beef with mustard sauce with a wild mushroom, lemon and thyme risotto and sauteed spinach
- Thai baked gilt head bream with dipping sauce, fragrant rice, and oriental salad
- Roast butternut squash tartlets with feta and pinenuts served with new potatoes and oven roasted vegetable tower (v)
Dessert
- Grappa infused vanilla panacotta with caramel almond sauce
- Lemon curd soufflé with raspberries
- Chocolate tart with poached pear in red wine
- Coconut brulée with mango sorbet
- Tiramisu with banana and frangipane biscuits
- Apricot frangipane tartlets with apricot brandy ice cream
- Orange crème caramel
