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Professional
chefs for any occasion |
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DINNER PARTY MENU Please note that these are suggestions only. Our chef can provide anything you would like, after discussions with you. Prices start from £29 per head for 3 courses. Minimum price £300. Starter Choices Lobster & Linguine with an Oyster Fritter
Goat's Cheese Mousse with Pickled Beetroot, Fine Beans, Walnuts & Frisse Salad
Seared Tuna Loin with Aubergine Caviar, Red Pepper Coulis & Tapenade
Pan-fried Pigeon Breast, Celeriac Remoulade, Apple, Crispy Bacon Salad & Herb Jus
Leek, Potato & Oyster Soup with Garlic Crisps
Tartlet of Mushroom Duxelle and Quail's Egg with Hollandaise and a Parsley Emulsion
Foie Gras & Chicken Liver Parfait with Quince Chutney and Toasted Brioche
Mature Cheddar & Spinach Souffle, Roquette Salad & Tomato and Baby Caper Vinaigrette
Sautéed Scallops with an Apple and Ginger Puree and Crispy Pancetta
Main Course Choices Halibut Fillet with Lobster Velouté, Salsify, Pomme Anna, Etuvé Leeks & Carrots
Crispy Polenta, Aubergine Caviar, Roasted Tomatoes, Confit Fennel & Onion Marmalade
Fillet of Beef with a Parsnip Risotto, Kohlrabi Fondant, Baby Onions, Foie Gras & Red Wine Jus
Roast Cod Fillet with a Smoked Haddock & Leek Fishcake & a Clam Chowder
Wild Mushroom Spinach & Butternut Squash Lasagne Glazed with Mascarpone & Served with Garlic Courgettes, Tomato Concasse
Orange & Rosemary Braised Lamb Shank with Herb Mash, Roasted Beetroot, Confit Garlic & Rosemary Jus
Pan Fried Sea Bass, Morston Mussel Risotto, Slow Roast Baby Vine Tomatoes & Garlic Courgettes
Duck Breast with Puy Lentils, Pancetta, Roasted Beetroot & Honey Roast Carrots
Dessert Choices Caramelised Pear Brulée with a Cinnamon Twist
Hot Chocolate Fondant with Fresh Pineapple, Pineapple Sorbet & Star Anise Syrup
Winter Berry & Pastry Cream Tartlet with a Lime Sorbet
Roasted Apple & Honey Parfait with It's own Beignet & Dark Chocolate Sauce
Chocolate & Praline Tart with a White Chocolate & Lemon Mousse & Orange Syrup
Cheese Plate
CANAPÉ MENU Prices start from £6 per head for 5 choices. We would recommend 5 choices pre-dinner, or about 7 or 8 choices for a drinks party. Cold Canapés Crostini of Tuna Ceviche with Guacamole
Tartlets of Onion Marmalade & Goats Cheese
Crostini of Pesto Ratatouille & Parmesan
Char Grilled Baby New Potato with Smoked Salmon, Pickled Cucumber & Dill
Cornets of Scallop Tartare
Crostini of Chicken Liver Parfait with Pear Chutney
Mini Blinis with Sour Cream & "Caviar"
Tartlets of Quail's Egg with Mushroom Duxelle
Crostini with Smoked Duck & Plum Compote
Roulade of Pork, Sage & Bacon, with Apple Chutney
Served Warm North Norfolk Crab & Coriander Beignets
Deep Fried Balls of Two Cheese Risotto
COLD BUFFET MENU Choose 7 savoury and 2 sweet items from the list below. Alternatively, we can make a selection for you. Mixed Olives, Caperberries & Cheese
Soups - served in individual glasses:
Lightly Curried Parsnip, Roasted Tomato & Thyme, Chilled Gazpacho
Salmon Ceviche - marinated in lemon juice, with herbs and spices
North Norfolk Crab Cakes with Home-made Tartar Sauce
Salmon Gravadlax with Dill & Sweet Mustard
Soused Mackerel with Pickled Vegetables
Salmon Caesar Salad
Pissaladière - Puff Pastry Tart with Anchovies, Black Olives & Red Onion Marmalade
Smooth Chicken Liver Parfait with Chutney
Aromatic Roasted Pork Belly with Honey & Soy
Chicken Caesar Salad
Rustic Pork & Apricot Terrine
Pressed Chicken & Confit Potato Terrine with Pear Chutney
Coronation Chicken with Cardamom Rice
Onion Marmalade & Goat's Cheese Tart
Fresh Herb & Parmesan Risotto
Mediterranean Vegetable & Feta Cheese Tart
Moroccan Style Cous Cous
Manchego Cheese with Membrillo (Quince)
Dressed Leaf Salads
New Potato, Crème Fraiche, Spring Onion & Fresh Mint Salad
Niçoise Salad with Penne Pasta
Potato Wedges with Sour Cream and Chives
Mozzarella, Tomato, Black Olive & Basil Salad
Classic Chocolate Tart
Poached Pear & Frangipane Tart with Crème Anglaise
Tunisian Orange Cake with Chocolate Sauce
Moist Chocolate & Almond Cake with Crème Fraiche
Vanilla Crème Brulées
NB. Individual dishes may change slightly due to seasonal availability of produce or sourcing of ingredients. |