Dinner Party Menus
SAMPLE MENU 40 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 50 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 60 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 70 euros
Salmon and turbot terrine with herb mayonnaise
Confit of chicken livers with smoked bacon and garlic in puff pastry leaves
Mango sorbet
Chargrilled fillet of beef with artichoke hearts, rocket, and dauphinoise potatoes
Butterscotch cheesecake
SAMPLE MENU 80 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 40 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 50 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 60 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