Dinner party menu  2022

Starters

Individual onion, goats’ cheese and rosemary tarts V

Red onion and pepper tatin V

Wild Mushroom Risotto V

Welsh rarebit with poached egg

Globe Artichoke with cheese soufflé V

Pear, Roquefort and roasted pecan salad V

Parma Ham, Fig and Mozzarella salad

Poached egg, Pancetta and Bitter leaf salad

Scallop and rambutan ceviche, lime & coriander, torched avocado

Smoked Trout and Smoked salmon with Horseradish cream

Thai prawn cake with spaghetti vegetables and chilli sauce

Pork, chicken and bacon terrine with pear chutney

Duck confit on salad leaves with honey, lime and ginger dressing with sesame seeds and toasted pine nuts

Home cured gravadlax with sweet mustard and dill dressing

Home cured salmon with beetroot and horseradish sour cream

Salad of French beans, sugar snap peas, asparagus, baby tomatoes, griddled courgettes mild crumbled goats’ cheese and crispy bacon French dressing

Sweet cured herrings on gem lettuce with apple and sour cream and dill

Thai salad of prawns and sugar snap peas in Thai dressing

Hot roast salmon on frisse salad with classic dressing and herb fennel

Classic vichyssoise (hot or cold) with croutons, parsley and a swirl of cream

Pea, ham and mint soup with a swirl of cream and snips of chives

Bowls of salami and cured meats, olives, Italian cheeses, sun blushed tomatoes, and roasted peppers

Pork Rilettes with crusty bread, cornichon and homemade pear chutney

Warm Roquefort, sautéed field mushrooms and rocket on walnut toast,

Red pepper tatin with Parmesan crisps

Seared filet of beef salad with rocket, Parmesan, balsamic dressing

Smoked chicken and mango salad with lardons, croutons, asparagus and dressing

Main courses

Seared fillet of sea bass on cannellini bean puree with lemon thyme and olive oil, served with leafy herb salad and roast carrots

Salmon fillet with pistachio herb crust served with lemon crushed potatoes roast pepper salsa, and herb leafy herb salad with pine nuts

Roasted Salmon with a Tapenade crust

Seared Salmon with lemon beetroot, rocket and horseradish

Confit salmon, pressed cucumber, dill dressing

Hake, mustard remoulade, chilli mayonnaise, pickled radish salad

Charred mackerel, coriander pesto and apple salad

Salmon and watermelon ceviche, basil & lime

Butter spiced lobster tail, samphire, saffron potato cake

Parma Ham wrapped cod with herby Puy lentils

Loin of Tuna with soy ribbon vegetables

Griddled Scallops with crispy Serrano ham and watercress

Marinated rump of lamb, dauphinoise potato with roast root vegetables with mint butter sauce

Flash fried marinated Suffolk lamb, with port wine glaze served on crushed baby roasted potatoes with minty pea puree

Slow cooked lamb tagine with prunes and cinnamon served with herby couscous or rice

Slow cooked Breton lamb with flageolet beans, potatoes, rosemary, wine and onions

Lamb Shank with Caramelised Shallots

Roast Rack of Lamb, Anna Potatoes and Lamb jus

Confit of duck with minty pea puree sweet potato gratin, spinach, mint, feta and pine nut salad

Duck Breast with Berry Confit

Tenderloin of pork with prunes and Madeira sauce

Tenderloin of pork, mustard crust, pork jus, celeriac, potato and mustard mash, apple salad

Beef Wellington with pate and duxelle stuffing, Beef Jus

Sirloin of Beef with chilli, ginger and soy, served with tossed greens

Medallions of beef filet, wild mushrooms and Madeira sauce

Twenty-one day hung roast fillet of beef served on parsnip puree with fresh horseradish cream, warm potato lemon and dill salad and fine beans

Butter fried chicken breast, confit of tomatoes smoky paprika crème fraiche with roast carrots

Pan-fried chicken breast on buttered leeks with baby roasted potatoes with rosemary and fine leafy salad with pesto croutons and toasted almonds

Butter fried and chicken breast stuffed with herby cheese wrapped in pancetta on crushed lemon potatoes with roasted carrots

Chicken Breast with tapenade and roasted red pepper sauce

Award winning pork sausage with red onion marmalade and creamy garlic mash

Caramelised red pepper and onion tatin V

Wild mushroom Timbales V

Leek and Gorgonzola risotto with roasted baby leeks V

Sundried tomato polenta with roasted vegetables, basil aioli V

Butternut squash filled with ricotta and roasted tomato lasagne V

Puddings

I often am asked for a trio of mini puddings, something to satisfy everyone!

Summer berry Pavlova

Individual summer pudding, berries and coulis

Individual mascarpone and white chocolate berry tarts

Champagne and elderflower summer berry jelly

Chocolate and chestnut Pavlova

Chocolate roulade

Chocolate fudge tart with raspberry coulis

Fruit creme brulee or plain!

Espresso coffee cups with Marsala and Venetian biscuits

Panna cotta with pomegranate (seasonal fruit) confit

Coconut panna cotta with tropical fruit cocktail (can be vegan)

Peach Melba sponge pudding with raspberry sauce

Classic Tart au citron

Steamed coconut pudding with lime and ginger syrup

Trio of apples, jelly, tart tatin and crumble cream topped with an apple crisp

Caramelized apple crumble, proper custard and toffee sauce, served with ice cream

Fresh berry tiramisu with pomegranate syrup

New York baked cheesecake with toffee sauce, salted caramel popcorn

New York baked cheesecake with black cherry

Chocolate truffle tart

Dark rich chocolate pots

Peach and raspberry trifle with orange jelly and mascarpone cream topping

Vanilla meringues topped with cream and red berries

Almond and date cake with warm orange syrup and candid peel

Dark gooey chocolate brownie with raspberries

Giant pistachio and rosewater meringues with soft berries and cream

Warm brioche and butter pudding

Warm apple and berry crumble

Chocolate pudding with poached pears

Sticky Toffee Pudding

Pear and almond tart

Dark Chocolate Bavarois, Hazel Nut & Pistachio Toffee Sauce

Fabulous Suffolk/ British selection of cheeses served with homemade oatcakes, chutneys, quince paste, bread and grapes