Lunch and Dinner Party Selector

Soups

Hot and Sour Thai Broth with King Prawn and Corriander

Cream of Mushroom and Watercress

Seasonal Vegetable Minestrone with Fresh Parmesan

Spiced Iced Tomato with Polish Vodka

Cream of Leek and Potato

Smoked Haddock with Sweet Corn and Tomato Concasse

Russian Borscht with Confit Duck

Chicken Noodle with Seasonal Vegetables

Cream of Cauliflower with Grated Parmesan Cheese

Mussel Broth with Watercress, Orange and Cider

Green Pea with Smoked Ham

Tuscan White Bean with Spring Cabbage and Crisp Pancetta

Greek Chicken and Lemon Broth

Composition Salads

Roquefort, Walnut, Apple and Chicory Salad with a Mustard, Lemon and Walnut Dressing

Fresh Tuna, Tomato, Green Bean, Potato, Anchovy and Olives
Garnished with Boiled Eggs

Thai Pickled Vegetables with Sauté Squid and Hot and Sour Dressing

Roast Mediterranean Vegetables Goats Cheese, Wild Rocket and Balsamic Dressing

Minted Cucumber with Ginger, Coriander, and a Soy, Rice Wine Vinaigrette

Caramelised Red Onions with Crispy Pancetta, Shaved Parmesan, Wild Rocket and Roasted Ciabatta and Pine Nuts

Classic Caesar Salad
(may be served with Chicken or Crispy Bacon)

Tomato, Buffalo Mozzarella, Avocado, Basil and Mixed leaves with a Red Pesto Dressin

Fish as a Starter

Soused Herrings with a Sweet Mustard and Madeira Dressing

Fresh Steamed Mussels with a Lemon and Parsley Broth

Platter of finest Smoked Salmon with Black Pepper and Lemon

Fillet of Smoked Trout with a Horseradish Cream

A classic cocktail of fine King Prawns and spiced Marie Rose Sauce

Seared Scallops with Smoked Bacon and White Wine and Chive Cream Sauce

Marinated Octopus and Squid Salad, Tomato and Basil Vinaigrette

Thai Spiced Fish Cakes, Sweet Chilli Dipping Sauce

Egg and Cheese Starter Dishes

Egg Benedict
(Toasted Muffin topped with Smoked Ham, a Poached Egg and Glazed with Hollandaise Sauce)

Poached Egg and Spinach Florentine

Grilled Haloumi Cheese with Toasted Pine Nuts and Mixed Leaves

Fresh Asparagus with Hollandaise Sauce

Deep fried Brie with Almond Crumb
served with a Gooseberry Coulis

Whole Baked Baby Camembert spiked with Garlic and Chive New Potatoes to dip

Feta Cheese and Black Olives with Sliced Beef Tomatoes, Cucumber, Lemon, Rock Salt and Fine Olive Oil

Other Firm Favourites to Start

Fan of Melon with Fresh Fruits, Mango Coulis and Pink Stem Ginger

Pate de Campagne with Onion Marmalade, Mixed Salad Leaf and Toasted Brioche or Ciabata

Chicken Liver Mousse
Mixed Salad Leaf and Toast Melba

Fresh Houmous with Grilled Pitta Bread and Black Spiced Olives

Guacamole with Corn Chips and Crudités

Caremelised Onion Tart, with Glazed Apple Set on Mixed Salad leaf

Individual Quiche Lorraine
(Bacon may be omitted)

Fish as a Main Course

Pan Seared Sea Bass set on Ratatouille With a light Tomato Coulis

Roast Monkfish set on Fresh Spinach with Nutmeg, Garlic and Light Mustard Sauce

Poached Salmon Fillet with Asparagus, Courgette Ribbons and a White Wine Sauce

Baked Halibut with Lemon, Roast Cherry Tomatoes
Rosemary, Capers and Anchovies

Roasted Red Mullet with Fresh Oregano,
Sun Dried Tomatoes, Olives and Basil Oil

Whole Grilled Lemon, Torbay or Dover Sole
served simply with lemon and Parsley Butter

Pan Fried Scallops wrapped in Pancetta
set on Creamed Celeriac

Mediterranean Fish Stew with Rouille and Crostini

Steamed Smoked Haddock with a Poached Egg set on a bed of Spinach and Glazed with Parmesan Cheese

Main Course

Roast Best End of lamb with a Mustard and Herb Crust set on a bed of wilted Spinach

Roast Best End of Lamb with a White Onion Sauce
set on a bed of Garlic Mash

Braised Lamb Shank
with Roast Root Vegetables and a Redcurrant and Rosemary Glaze

Tagine of lamb with Apricots and North African Spices, served with Cous Cous

Roast Saddle of lamb with a Mint Stuffing and Pan Jus

Fillet of Beef Poached in Red Burgundy and served Sauced with Green Peppercorns

Pan Seared Tournedos of Beef set on a Potato Galette with Wild Mushroom and Madiera Sauce

Roast Fillet of Beef, Yorkshire Pudding and Pan Jus

Braised Beef in Red Wine with Caremelised Baby Onions, Crisp Bacon and Button Mushrooms

Simply Grilled Beef Steak with Roast Tomatoes, Sauté Mushroom fresh Watercress and Bearnaise Sauce

Roast Crisp loin of Pork with Braised Leeks, caramelised Apple and a reduced Cider Cream Sauce

Shallow Fried, crumbed Escalope of Pork served with Tagliatelle Milanaise
(bacon, tomatoes, shallots and mushrooms)

Roast loin of Pork stuffed with Prunes and Black Pudding
served with a light Mustard Cream Sauce

Saltimbuca a la Romana
Medallions of Pork with fresh Sage, Crisp Pancetta and Marsala

Sauté of Pork Fillet with Apricots, Cumin, Lemon and Creme Fraiche

Supreme of corn fed Chicken stuffed with Watercress and Pistachio

served with a Tarragon Cream sauce

The Original Chicken Kiev on Buttered Braised Lemon Thyme Rice

Chicken Supreme stuffed with White Crab Meat, served with Asparagus and Hollandaise Sauce

Sauté of Chicken Maryland, lightly crumbed, shallow fried Chicken Fillet, served with Baked Banana, Grilled Bacon, Roast Tomato, Sweetcorn Fritter and Lemon and Parsley Butter)

Supreme of Chicken with Wild Mushrooms, Fresh Tarragon, and Dry Vermouth

Slow braised cured Leg of Duck served with Toulouse Sausage, mixed Bean Casserole, Tomatoes and Roast Root Vegetables

Roast Honey Glazed Duck Breast served with caremelised Oranges and Pan Juices

Chinese Style Roast Duck Breast set on a bed of Stir Fry Vegetables

Saute of Calves Liver, Bacon, Roast Onions and Red Wine Sauce

Almost to numerous to list but some suggestions below

Desserts

Lemon Tart with Fresh Raspberries

Passion Fruit Bavarois

Chocolate Fondant Pudding

Blueberry Brulee

Crème Caramel

Chocolate Marquise

Summer Fruits with Champagne Jelly

Summer Fruit Pudding

Crepe Suzette

Grilled Fruit Kebab with Chilled Creamed Rice, and Raspberry Coulis

Caramelised Bananas in a Brandy Snap Basket
with Vanilla Ice Cream and Rum and Coffee Sauce

Please be aware this list is not exhaustive and a whole range of additional dishes are available by discussion. Theme menu’s can be produced to your specification. A selection of suitable seasonal Vegetables are included where required

Almost anything is possible so please do not hesitate to ask