Dinner Party Menus
How it works...Please choose one starter, main course and dessert for your group.
Add canapés and a cheese course if you wish!

Vegetarian/vegan alternative options available
(other dietary requirements or allergies catered for on request)

What to expect
Once you've chosen your perfect menu and a date has been agreed your work here is done!
You can sit back and relax in the knowledge that your own personal chef has got everything covered. We do all of the preparations prior to arrival at your home or accommodation. Your chef will arrive around 1-2 hours before your event to get set up and finish any a la minute cooking.
We will serve and clear and leave your kitchen just as immaculate as we found it!
 
 

Spring/Summer Menus

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Starter

  • Warm goats cheese salad - mixed leaf and rocket salad - honey dressing - walnuts

  • Courgette and mint soup - lemon zest - creme fraiche - croutons

  • Beetroot and gin cured salmon gravlax - pickled cucumber ribbons - wasabi creme fraiche - watercress

  • Mushroom and walnut pate - caramelised 'Cognac' onions - rocket salad - toasted bread

  • Gazpacho - cold summer soup with local Marmande tomatoes  - garnished with diced cucumber, bell peppers and basil oil - served with croutons

  • Foie gras (supplement) - Fig Jam - toasted brioche - salad garnish

  • Prawn, melon and avocado salad - white balsamic dressing - garnished with fresh mint and lemon wedges

  • Salade Perigordine - smoked duck breast - warm duck gizzards (gesier) - new potatoes - walnuts  - frissee lettuce - honey mustard dressing with walnut oil - croutons

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Main Course

  • Magret duck breast - fig sauce - fondant potato - seasonal vegetables 

  • Sea bass fillet - white wine and saffron cream sauce - pomme puree - wilted greens

  • Tenderloin beef steak (supplement) - red wine and rosemary reduction - dauphinoise potatoes - seasonal vegetables

  • Slow roast pork belly - creme fraiche balsamic sweet potatoes - apple and fennel salad

  • Veal escalope - dijon sage sauce - burnt butter new potatoes - sautéed courgettes and mushrooms

  • Salmon Steak with parsley pesto crust - herby provencal puy lentils - yogurt dressing 

  • Chicken breast stuffed with garlic mushrooms, spinach and gruyee wrapped in pancetta - lemon herb risotto - rocket

  • Confit duck leg - saladaise potatoes - sweet and sour endive - burnt leek puree 

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Desserts

  • Tarte au citron served with creme fraiche, fresh raspberries, raspberry coulis

  • Fruit pavlova served with creme Chantilly, summer berries and raspberry coulis

  • Mousse au chocolat - with honeycomb and bee pollen

  • Vanilla cheesecake - apricot coulis - speculoos base

  • Tarte au pomme (apple tart) - caramel sauce - creme anglaise

  • Giant profiterole filled with Congac creme patisserie - chocolate sauce

  • Chocolate tart served with merlot poached pear - creme Chantilly

  • Coconut panna cotta - lavender shortbread - pistachios

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Vegetarian alternatives

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Starters

Designed to ensure a similar culinary experience as meat/fish options. 

(please only choose the 'alternative' option otherwise a supplement may incur)

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  • Marinated beetroot Salad - feta cheese, watercress, cucumber, pine nuts (alternative to salmon gravlax)

  • Aubergine caviar - marinated tomatoes - toasted brioche - salad garnish (alternative to foie gras)

  • Mozzarella, melon and avocado salad - white balsamic dressing - garnished with fresh mint (alternative to prawn salad)

  • Salad Perigordine alternative - replace duck with char grilled red peppers and warm chestnuts.

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Main course alternatives to replace ANY meat/fish, sides and accompaniments to remain the same

  • Miso marinated roast aubergine - roast tomato sauce - parmesan crisps

  • Roast vegetable, halloumi and tomato 'stack' - parsley pesto

  • Spicy chickpea fritters - dill and cucumber raita

  • Spinach, ricotta and mushroom en croute 

  • Summer roast vegetable tart 

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