Dinner Parties
Unique menu for your occasion
Bespoke dishes to your requirements
As many courses as you wish from canapé on arrival to petit four with your coffee
These suggestions are for discussion as each menu is personal and put together for your own requirements, tastes and budget
Dietary requirements catered for: gluten free (G), dairy free (D), vegetarian (V) and vegan (VG)
Amuse-bouche Ideas
- Smoked salmon and horseradish cream
- Parmesan beignets with a shot of tomato soup
- Haggis with a whisky and mushroom sauce
- Beetroot gazpacho
- Crab and cheese choux bun
To Start With
- Smoked salmon with avocado mousse and cucumber pickle
- Atlantic prawn & avocado salad with cocktail sauce
- Cornish crab, prawns with wasabi mayonnaise, served with freshly made wholemeal bread
- Charcuterie platter with olives and assorted bread
- Chicken liver parfait, red onion jam, sourdough bread
- Ham terrine with piccalilli, apple gel and crostini
- Red cabbage and celeriac terrine, charred little gem, red onion jam, bread sticks
- Avocado parfait and goat cheese mousse with wholemeal crisp bread
- Leek, apple and goats cheese tart with onion chutney
Many soups to choose from:
- Creamed shellfish bisque with parmesan straws
- Minestrone with Parma ham and Fontina
- Butternut squash and crème fraîche
Sorbet various flavours
Main Course Suggestions
- Roast chicken breast filled with salmon mousse, prawn and shellfish sauce, fondant potato and seasonal greens
- Pan seared sea bass, crab sauce, herb crushed potatoes, roasted tomatoes and green bean salad
- Stuffed chicken breast filled with asparagus and feta, chardonnay sauce, green bean salad and fondant potato
- Marinated breast of duck, pan fried, roast new potatoes, broccoli and honey glazed carrots with juniper jus
- Roast Wiltshire belly pork with apple and sage, fondant potatoes, seasonal vegetables and a cider jus
- Roast venison and braised venison faggot with dauphinoise potatoes, carrot puree and greens
- Braised shin of beef and shredded beef in a red wine sauce, served with mustard mash and roasted root vegetables
- Mushroom and tarragon tortellini with roasted lemon, tomatoes and courgettes
- Butternut squash and hazelnut risotto with mushroom croquettes (V)
- Grilled halloumi with celeriac dauphinoise potatoes, braised bok choy and creamed leeks (V)
- Quorn and vegetable crispy faggot with tagliatelle of vegetables and spinach cream sauce (V)
Why not try a pre-dessert
- Mini doughnuts with raspberry coulis
- Mia Tia posset
- Vanilla pannacotta with cherry compote
To Finish With
- Strawberry Charlotte russe
- Strawberry and balsamic cheesecake
- Lemon posset
- Chocolate tart with salted caramel vanilla ice cream
- Cold lemon soufflé with vanilla ice cream
- Trio of apple (mini souffle, caramelized apple brûlée and baby apple crumble and custard)
- Vanilla pannacotta and summer berries
- Peach melba with a twist; fresh poached peach, peach jelly, elderflower syrup, deep fried vanilla ice cream
Selection of cheeses and biscuits served with celery and grapes
Coffee and petit four
- Nougat
- Florentines
- Vanilla and white chocolate fudge
- Chocolate truffles
All menus are individual and can be tailored to your requirements, tastes and budget.
Please contact Clive on 01380 840912 or through the Contact form to discuss your requirements.