PRIVATE CHEF



Our Private Chef service is the ideal treat for you and your guests allowing you to be fully part of the evening without having to split your time between your guests and the kitchen, also giving you peace of mind that everything is going to go according to plan.


STARTERS SAMPLE MENU


Soups


Traditional Root Vegetable Soup with a Chive Cream

Curried Parsnip Soup with a Coconut Cream

Cream of Wild Mushroom Soup scented with Chervil

Leek & Potato Soup with Crumbly Blue Cheese

Carrot & Ginger Soup with Fresh Coriander

Roasted Plum Tomato Soup with Basil Crème Fraiche

Spiced Butternut Squash & Sweet Potato Soup with Honey Drizzle

“East Neuk” Smoked Haddock and Seafood Chowder with a hint of Saffron


Meat & Poultry


Chicken, Wild Mushroom & Smoked Bacon Terrine, Balsamic Onion & Herb Salad and Mustard Dressing

Grilled Chicken Salad, dressed Leaves with Crisp Bacon and Mango Salsa

Homemade Chicken Liver Parfait with Red Onion Marmalade & Balsamic Syrup

Thai Style Beef with Coriander, Mint, Lime & Peanut Dressing

Rocket & Mozzarella Salad with oven dried Tomatoes & Prosciutto Ham

Rare Roasted Scotch Beef with a Rocket, Grilled Artichokes & Red Peppers Salad and Truffle Oil

Confit Duck Salad with Toasted Pine Nuts and a Cherry Balsamic Syrup


Fish


Crumbled Smoked Haddock on a Spiced Potato Salad and Herb Oil

Cold Seared Scottish Salmon topped with Herb Crumb with a Pea & Mint Dressing

Smoked Mackerel Rillettes with Red Onion, Sweet Chilli Coriander and Horseradish Mayonnaise

Duo of Hot & Cold Smoked Salmon, Vine Tomato & Red Onion Salsa and Mango Dressing

Seared Scallops & Crispy Smoked Bacon with an Apple & Ginger Dressing

"Posh" Prawn Cocktail with Cucumber Ribbons, Cherry Tomatoes & Lemon Zests

Seared Tuna on an Asian Slaw Salad with a Peanut & Tamaring Dressing

Thai marinated Cod on a bed of Wild Rice with a Coriander, Yoghurt & Mint Dressing


Vegetarian


Crumbled Isle Of Mull Cheddar, Plum Tomatoes & Basil Salad with a Blood Orange Dressing

Fantail of Melon & Strawberries with a Raspberry Coulis

Baked Goats Cheese with a Honey & Chilli Dressing on a bed of Rocket

Pear, Blue Cheese & Rocket Salad with Raspberry & Balsamic Syrup

Wild Mushroom, Garlic & Chive Fricassee served on Toasted Ciabatta

Vine Tomato & Red Onion Salad with torn Mozzarella, Greek Olives & Basil



MAIN COURSES SAMPLE MENU


Meat & Poultry


Braised Scotch Beef in Red Wine, Fondant Potato and sautéed Fine Beans & Smoked Bacon

Pan fried Scotch Beef Fillet Steak, Dauphinoise Potatoes, Forest Mushrooms, and a Provencale Sauce

Slow Cooked Scotch Lamb Shoulder, Wholegrain Mustard Mash Potato, Roasted Carrots and a Red Wine & Thyme Jus

Herb crusted Loin of Lamb & Confit Shoulder, Potato Terrine, Confit Shallots and a Tomato & Rosemary Jus

Slow Braised Lamb Shank, Provencale Vegetables, Dauphinoise Potatoes and Rosemary Jus

Roasted Shoulder of Pork with Caramelised Apples and a Cheddar & Leek Mash Potato

Tender Loin of Pork, Wilted Spinach, Fondant Potato and Cider Jus

Pan Fried Supreme of Chicken, Crushed Potatoes, Green Beans finished with a Lemon & Thyme Sauce

Pan Roasted Supreme of Chicken with a diced Potato & Spanish Chorizo Fricassee and Rocket Leaves

Pan Fried Supreme of Duck, glaze pak choi, Parsley Mash Potato & Plum Sauce

Slow Cooked Confit of Duck with Oven Potatoes, Fine Beans and a Port & Cherry Sauce


Fish


Pan Fried Fillet of Cod with Roasted Provencale Vegetables and a Champagne & Caper Dressing

Fillet of Salmon cooked “en Papilotte”, Chive Crushed Potatoes and a Smoked haddock & Lemon Veloute

Seared Tuna with a Sweet Potato Mash, Sweet Peppers & Red Onion Salsa and Lemon Oil

Pan Fried Fillet of Seabass, Asparagus Spears, Parmesan Mash Potato and Sauce Vierge

Monkfish Tail wrapped in Parma Ham, Tarragon & Potato Rost and Saffron Sauce

Speciality Fish Pie comprising of Salmon, Haddock, Prawns and Scallops topped with a Chive Mash Potato


Vegetarian


Goats Cheese Fondue on Shitake Mushrooms, Rissole Potatoes and Sauteed Mediterranean Vegetables

Caramelised Red onion & Goats Cheese Tart with Roasted Provencale Vegetables and Balsamic Syrup Dressing

Aubergine & Mediterranean Vegetable Moussaka with Flat Bread

Thai Green Vegetable Curry with Egg Noodles



DESSERTS SAMPLE MENU


Belgium Chocolate Tart with Baileys Custard and Toasted Almonds

Baked Vanilla Cheesecake with Butterscotch Sauce and Crushed Amaretti Biscuits

Citrus Lemon Tart with Berry Compote and Raspberry Coulis

Belgium Chocolate dipped Profiteroles filled with Fresh Cream

French Apple Tart with Cinnamon scented Custard

Vanilla Panacotta with Shortbread, Raspberry & Coconut Cream

Brandy Snap Basket filled with a Strawberry Eton Mess and Raspberry Coulis

Sticky Toffee Pudding , Butterscotch Sauce and Vanilla Pod Ice Cream

Fresh Fruit Skewers with Raspberry Sorbet



CHEESE SELECTION


We can offer a Cheeseboard Selection (Local & Continental) served with Chutneys, Oatcakes & Biscuits and Fresh Grapes