Dinner Party Menus

Taylor Made Catering

 

SAMPLE MENU 35 euros

Salad of marinated mushrooms, with avocado, orange, coriander and olive oil dressing

Baked Dorade, with fennel, lemon, aioli, and new potatoes

Brandy snap basket, with fresh pineapple and chocolate cream

SAMPLE MENU 45 euros

Warm goats cheese salad with vine tomatoes, basil, and balsamic

Braised leg of lamb with butterbeans, garlic and rosemary mash

Poached pears in puff pastry, with hot butterscotch sauce

SAMPLE MENU 55 euros

Terrine of duck and chicken, laced with foie-gras, apple, celery and shallot dressing

Citrus sorbet

Fillet of Seabass, with saffron and pepper rice, chive butter sauce

Dark, milk, and white chocolate marquis

SAMPLE MENU 60 euros

Salmon and turbot terrine with herb mayonnaise

Confit of chicken livers with smoked bacon and garlic in puff pastry leaves

Lychee sorbet

Chargrilled fillet of beef with artichoke hearts, rocket, and dauphinoise potatoes

Butterscotch cheesecake

SAMPLE MENU 70 euros

Papaya stuffed with prawns marinated in coriander, chilli and ginger

Gogonzola and dill risotto

Compote of galia and water melon, infused with Champagne

Poached Turbot, served with saffron potatoes, asparagus and hollandaise sauce

Earl Grey Creme brulee

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SAMPLE DISHES  3  COURSE  35 euros

STARTERS

 Fresh tomato soup, scented with basil, golden croutons

Gazpacho Andaluz

Chilled cucumber soup with creme fraiche and chives

Salad of marinated mushrooms, with avocado, orange, and coriander

Terrine of chicken with tarragon, chicken livers, and cumberland sauce

Galia melon with serraño ham and mint syrup

Indian seasoned monkfish kebab, with coriander and chilli mayonnaise

Fillet of Dorade with mango and chilli salsa

*****

MAIN COURSES

Supreme of salmon, with watercress and beansprout salad, chilli and spring roll

Baked Dorade, with fennel, lemon, aioli, and new potatoes

Roast breast of chicken, stuffed with goats cheese, ratatouille, and turned golden potatoes

Roast Quail with smoked bacon, fondant potato, braised fennel, redcurrant and port glaze

Beef Bourguignonne, with root vegetables and pureed parsley potato

Roast poussin with lemon garlic and herbs, seasonal vegetables and potatoes

Roast loin of pork with crackling, apple sauce, roast potatoes and seasonal vegetables

*****

DESSERTS

Bread and butter pudding with vanilla icecream

Brandy snap basket with fresh pineapple and chocolate cream

Creme Brulee

Butterscotch Cheesecake

French apple tart with vanilla icecream

Banoffi Pie

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SAMPLE DISHES  3  COURSE  45 euros

STARTERS

Wild mushroom soup with creme fraiche and thyme

Salad of Asian sticky chicken, with beansprouts and hoisin

Warm goats cheese salad, with vine tomatoes, basil and balsamic

Serraño ham with shaved fennel and parmesan

Home cured Gravadlax, with honey mustard and dill

Fresh asparagus with hollandaise

Smoked mackeral, avocado, and mango salad, roast redpepper sauce

Mixed Game terrine, with beetroot relish

*****

MAIN COURSES

Fillet of Dorade with wilted spinach, new potatoes, and saffron cream

Escalope of salmon, in puff-pastry leaves, with asparagus and chive cream sauce

Lemon roasted chicken, with artichoke hearts, saute potatoes and sauce vierge

Braised leg of lamb with butter beans, garlic and rosemary mash

Confit of Duck with puy lentils, tomato and basil pureed potatoes

Chargrilled Sirloin steak, red wine and shallot glaze, pont-neuf potatoes

Fillet of pork with wild mushroom risotto, caramalized apples, and calvados sauce

*****

DESSERTS

Poached pears in puff pastry with hot butterscotch sauce

Fresh strawberry cheesecake

White and dark chocolate marquis

Tiramisu

Earl grey creme brulee

Fresh lemon cheesecake with vanilla icecream

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SAMPLE DISHES  3 COURSE  55 euros

STARTERS

Fish soup with aioli and golden croutons

Salad of smoked duck, Armagnac marinated prunes and balsamic

Papaya stuffed with prawns, marinated with coriander, chilli and ginger

Seared Tuna salad Nicoise

Salmon and Turbot terrine with herb mayonnaise

Wild mushroom risotto, with chicken livers and pesto

Terrine of Duck and chicken, laced with Foie-gras, apple, celery and shallot dressing

Lobster, avocado, and mango salad, with roasted red pepper sauce

*****

MAIN COURSES

Fillet of Seabass, with saffron and pepper rice, chive butter sauce

Roast Monkfish with lemon grass, steamed saffron potatoes and asparagus

Roast loin of lamb, with apricot and spinach, thyme jus and golden potatoes

Breast of Duck, with red cabbage and apple confit, puree sage potato

Rosette of Beef fillet, dauphinoise potato, vegetable panache, and port wine glaze

Braised leg of lamb gremolata, with parmesan polenta and swiss chard

Individual Beef Wellington, sauce Bearnaise, and seasonal vegetables

*****

DESSERTS

Walnut and rum tartlet, walnut icecream, mocha coffee sauce

Fresh raspberry cheesecake

Tropical fruit sabayon with Cointreau

Fresh mango cheek, with lemon sorbet, and raspberry coulis

Summer pudding with sweet marscapone

Dark, milk, and white chocolate terrine

    

 

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