Party Menus

Seared Scallops on Cauliflower Puree sauté of Wild Mushroom
Thyme Jus

Fillet of Venison with Drunken Fig Tarts
Port and Juniper Jus

Pear and Chocolate Tart
with an Armagnac and vanilla cream

Italian Antipasto to share:
Char grilled Asparagus and Parmesan
Roasted fig and Parma Ham
Slow Roasted Tomato and Marinated Goat’s Cheese
Artichoke Hearts and Grilled Aubergines with Rocket
Balsamic Jus
Crostini and Breadsticks

Seared Red Mullet in a Tomato, Chorizo, Baby Squid, Vongole and Langoustine stew.

Molten Chocolate Puddings with Girottine Cherries and Fromage Frais

Wild Mushroom, Cepe and Chestnut Tarts,
Pecorino Shavings and a Truffle scented jus

Char grilled corn fed Chicken baked with Lemon and Rosemary with Roasted Sweet Potato and Wilted Spinach

Vanilla and Mascarpone Panna Cotta with Roasted Plums,
Orange and Pistachio Biscotti

Roasted Red Pepper Tart with a Salad of Soft Leaves and Aubergine crisps
Basil Dressing

Slow roast Butternut Squash on a Lentil, Chickpea and Cumin Pilaff

Lemon Posset with Poached Stone Fruits, Cinnamon Shortbread

Slow cumin–braised Lamb Shanks
with Roasted Roots, Spinach sauté
and a Horseradish Mash

Treacle Tart
with Clotted Cream Ice cream

Romano Peppers stuffed with Spiced Saffron Rice

Grilled Prawns and Alioli

Char grilled Courgettes with Chilli dressing

Lemon, Paprika and Garlic Chicken

Serrano Ham with Char Gilled Pineapple

Gran Marnier and Blood Orange Parfait