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
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