Sample Dinner Menus

Starters

Roasted asparagus with seared scallops and a chive butter sauce
Individual gruyere and herb soufflés with a roasted tomato salad
Parmesan tartlets filled a duxelle of mushrooms a poached quails egg,
crispy pancetta and hollandaise sauce

Main Courses

Sliced marinated duck breasts with a balsamic vinegar, rosemary and shallot sauce
served with a sweet photo and ginger mash
Seared fillets of sea bass on a crushed potato and thyme cake with a sauce vierge
Fillet of lamb marinated in rosemary and garlic served on an artichoke mash
with a rich red wined sauce and bay broad beans

Puddings

Warm dark chocolate tart with an orange and pomegranate salad
Vanilla bean panacotta with roasted rhubarb
Pink champagne and red berry terrine with an iced strawberry and mint coulis

Other Favourites

Bowl Food
Buffets
Hog roasts
BBQ’s
Picnics