Dinner Parties

Liza Reeves | Dinner Party

Sample Dinner Party Menus

Starters

Salad of crab, fennel and apple with a spiced crab mayonnaise

Cured Salmon with beetroot dressing and a horseradish cream

Sautéed wild mushrooms with tarragon and mustard on a brioche croute

Gruyere and Tallegio Cheese soufflé with an Oven roasted tomato salad

Poached quails eggs in a Parmesan tartlet with sautéed spinach, crispy bacon and hollandaise sauce

Salmon Tartar with quails eggs, shallots crispy capers and a chive vinaigrette

Pan-fried scallops on a pea and mint purée with a chive beurre blanc and a shard of crispy pancetta

Crab cakes with a tomato and lime salsa

Main Courses

Fillet of Halibut with a Beaufort Crust, artichoke Puree and a fondue of leeks

Pan fried Sea Bass with crushed new potatoes, baby leeks and a sauce vierge

Boned Quail with summer herbs, on a leek puree with pancetta and chanterelles

Spiced seared breast of duck with a pea and mint puree and a balsamic, red wine and redcurrant reduction

Roasted fillet of Beef with wild mushrooms, and a Madeira sauce

Fillet of veal with a Madeira sauce and roasted mushrooms

Breast of Guinea fowl with herb butter, baby broad beans, roasted asparagus and a light herb sauce

Herbed Fillet of lamb with grilled courgettes and a mint hollandaise

Desserts

Trio of Desserts , Rich dark chocolate mousse with chocolate curls Baby Strawberry Pavlova and Lemon curd Ice Cream

Prosecco, Elderflower and Raspberry Jellies with Vanilla Biscuits

Roasted Rhubarb and ginger Crème Brulé

Blood Orange Sorbet with crushed pistachios and a burnt orange syrup

Lemon and Ginger Tea Sorbet with Macaroons

Lemon Posset with Raspberries

Chocolate and prune soufflé cake with crème fraiche

Coffee Panacotta with chocolate coffee beans and an expresso cream sauce