Example menu

These are samples of the kind of food which can be produced and are mostly designed by the chef to his own recipes. All suggestions for alternatives should usually be available.


Homemade soups

Tomato soup

Fresh tomato and coriander

Tomato and Red Pepper

Cream of Wild mushroom

Cream of Asparagus

French Onion with Cheese Crouton

Cream of Broccoli and Stilton

Crème Du Barry (Traditional Cauliflower soup)

Cream of, or Clear Chicken soup

Any soup can be made to order and to suit the overall menu

Other Starters

Wild mushrooms in garlic and cream sauce, served on a bed of green leaves.

Lemon sole mouse with a saffron cream sauce garnished with watercress and carrot julienne.

Baked figs with feta cheese and honey dressing.Scallops

King prawns Marie Rose.

Caramelised pan fried scallops with crispy pork lardons on green leaves.

Thai crab cakes.

Mussels Espagnol (my own recipe spicy Spanish dish).

Baked Camembert with fruit chutney.

Any starter can be produced to order to suit the overall menu

 

Main Courses

Beef WellingtonRoast beef, chicken, turkey, lamb, pork, duck, venison or wild board, with all the appropriate trimmings.

Locally caught oven baked sea bass, poached in white wine and fresh garden herbs.

Beef Bourguignon.

Beef Wellington.

Trio of Pork with Caramelised Rhubarb

Monkfish with mustard and tarragon sauceSalmon en croute.

Lamb steaks with herb crust topping.

Pork steaks with mushroom and cheese filled peaches.

Coq au vin.

Monkfish with mustard and tarragon sauce.

 

Desserts

Desserts are of course very varied and often customers have their own favourites. We will always attempt to accommodate your wishes. In principal a desert must compliment the meal and therefore could be hot or cold, from old favourites to new and exquisite creations.

Individual orange souffles.

Lemon posset.

Caribbean bananas.Melon basket of fruits

Individual rich chocolate pots.

Melon basket of fruits.

Pears poached in red wine.

Sticky toffee pudding.

Summer pudding.Summer pudding

Various gateaux.

Bread and butter pudding.

Creme brulee.

All dishes can be accompanied by cream or appropriate sauces or creme Anglaise.

Cheese board and crackers.