Private Dining Ideas

Soups

(can either be an amuse bouche served in an espresso cup or a more formal decadent cream based soup)
Mushroom and Rosemary (V)
Tomato and Basil with Parmesan Croutons
Seafood Bisque
Roasted Butternut Squash and Chestnut (vegan)

Appetisers

Carrot and Cardamom Tarte Tartin. with a lightly dressed rocket salad (Vegan)
Warm salad of asparagus, bacon and poached hens egg
Blue cheese and pear salad with honey mustard dressing (V)
Twice baked goats cheese souffl, served with an apple walnut salad (V)
Salmon and prawn cakes, served with chilli lime and ginger compote
Chicken liver parfait with melba toast and cranberries

Sorbet (Vegan)

Fresh Mint /?Grapefruit /?Lemon

Mains

Asian spiced tofu steaks, on a bed of buckwheat noodles with peanut sauce (vegan)
Char grilled halloumi, on a golden potato rosti with chilli sauce (V)
Pan fried fillet of Scottish Salmon on dill sauted potatoes, with a poached egg and hollandaise sauce
Herb crusted cod fillet, on tapenade new potatoes and a wild garlic sauce
Roasted venison steak, with a beetroot Dauphinoise and hedgerow sauce
Slow roasted spiced pork with fondant potato, chorizo spring cabbage and a cider sauce
Braised lamb shank with creamy mash and mint jelly
Trio of Duck, confit duck leg, pan fried duck breast and duck fritter, with garlic and thyme
Ballantine of chicken, stuffed with brie and sunblush tomato, wrapped in bacon and served with a cream sauce and crushed potatoes
All of the above served with seasonal vegetables

Desserts

Rich Chocolate torte with Cointreau cream
Creme Brulee with shortbread and fresh berries
Lemon and blueberry possett
Raspberry and vanilla pannacotta
A duo of dark and white chocolate mousse with damson coulis
Dark Belgian chocolate brownie and ice cream

Cumbrian Cheese board with fruits, damson cheese and homemade pickles

Coffee and Petit fours

Private Dining Ideas was last modified: October 4th, 2016 by chrisjames