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 DINNER PARTIES
Starters options
Vegatarian
Soups :Tomato and basil soup with cream fraiche and chives.
French onion soup served with a large crispy parmesan crouton.
Roasted butternut squash soup.
Cream of mushroom soup.
Winter vegetable soup.
Chunky Italian minestrone soup.
Gazpacho served with all the bits.
Marrocan vegetable and chickpea soup.
(other seasonal soups available).
Tricolore – cherry Tomato , baby mozzarella and avocado salad in a light balsamic dressing.
Grilled asparagus topped with parmesan shavings served with a orange butter sauce.
Grilled mediteranean vegetable stack layered up with pesto and topped with goats cheese ready to be baked in the oven.
Roast mediteranean vegetable and grilled haloumi salad.
Puff pastry case filled with sautéed chunky wild mushrooms and topped with a white wine and gorgonzola sauce.
Fish
Gravadlax served with a sweet dill sauce.
Smoked salmon and fanned avocado.
Fresh white crab meat in a lemon and herb mayonnaise served with fanned avocado and French dressing.
Grilled Tiger prawn brochette served with a choice of peri peri or garlic butter.
Smoked salmon and fanned avocado with a French dressing.
Sesame coated seared tuna sliced and served rare with wasabi mayonnaise.
Tuna and mushroom blintzes in a cream sauce topped with grilled swiss cheese.
Meat
Peri peri chicken sausages served with a peri peri mayonnaise.
Merguez lamb sausages served with cream of horseradish.
Spicy thai sausages served with a satay sauce.
Bbq glazed spare ribs.
Fillet of beef carpacio topped with rocket ,olive oil and parmesan shavings.
Main coarse options
Fish
Salmon fishcakes in a white wine ,cream and herb sauce.
Salmon teriyaki topped with toasted sesame seeds.
Salmon wrapped in parchment and marinated in soya ,honey and lime juice and topped with fresh spring onion and chilli.
Grilled halibut served with a niscoise sauce.
Whole roasted sea bass stuffed with caramalised lemons and fresh herbs and baked in the oven.
Grilled king prawns served with a choice of peri peri or garlic butter .
Brochette of salmon and tuna marinated in fresh herbs,lemon ,garlic and chilli.
Individual salmon on croute – salmon topped with shallots and mushrooms and cover with fresh puff pastry and baked in the oven.
Marinated Lemon sole tossed in fresh breadcrumbs and served crispy with a lemon ,dill and caper cream sauce.
Meat & poultry
Slow roasted Lamb shank in a red wine sauce.
Rack of lamb served with choice of sauces.
Leg of lamb braised in red wine ,tyme ,rosemary and garlic and slow roasted and carved from the bone.
Rotisserie roasted cornfed chicken peri peri.
Rotisserie roasted cornfed chicken in bbq sauce.
Apricot chicken – Cornfed chicken baked in a rich apricot sauce and topped with dried dried apricots,
Balsamic chicken – Roasted cornfed chicken baked with shallots and fresh garlic a rich balsamic and red wine sauce.
Crispy roasted barbary duck glazed with a orange and contreau sauce.
Crispy roasted barbary duck glazed with port and morello cherry sauce.
Sides
Roast potatoes.
Safon rice.
Creamy mash potato.
New potatoes roasted with rosemary and garlic.
Potato dauphinoise.
Jacket potatoes.
Sautéed new potatoes.
Mini Latkas.
Bolied new poatoes with chilli and coriander.
Roated Mediteranean vegetable cous cous .
Roasted tray of mediteranean vegetables.
Roast butternut squash and shallots.
Vegatable selection.
Ratatouille
Desserts
Hot Belgium Chocolate fondant with melting centre.
Crème brulee.
Pecan bread and butter pudding.
Warm chocolate fudge brownies and vanilla ice cream.
Hot sticky toffee pudding and vanilla ice cream.
Individual Belgium chocolate black and white mousse.
Cape brandy pudding soaked in baily’s irish cream.
Strawberry parfait ,topped with chocolate strawberries and couli.
Pavlova – marangue topped with cream and summer berries.
New york baked cheesecake.
Hot apple pie ,maple syrup and vanilla ice cream.
Panccakes and topped with fresh summer berries and served with a berry sauce and vanilla ice cream.
Selection of fruit tarts.Fresh fruit salad.Fresh fruit kebabs.
Cheese and biscuit platter served with fresh fruit.
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