Main Dinner/Lunch Menu

Stew cooked by personal chef in Cotswolds

The dishes listed below are examples and gives a broad outline of what we can offer but
please feel free to make any special requests 

SOUPS

Cream of Chestnut Mushroom

Seasonal Vegetable Minestrone with Fresh Parmesan

Cream of Leek and Potato

Smoked Haddock Chowder with Sweet Corn and Tomato Concasse

Cream of Cauliflower with Grated Parmesan Tuilles

Minted Green Pea with Ham Hock

STARTERS AND SALADS

Roquefort, Walnut, Apple and Little Gem Salad Leaves
and a Mustard, Lemon and Walnut Oil Dressing

Fresh Tuna Nicoise,
(Tomato, Green Bean, Potato, Anchovy and Olives Garnished with Boiled Eggs)

Roast Mediterranean Vegetables and Warm Goats Cheese on a Crostini with Salad Leaves and Balsamic Dressing

Caramelised Red Onion and Blue Cheese Tart with Crispy Pancetta

Classic Caesar Salad (Plain or with Chicken or Bacon or both)

Country Pate with Onion Marmalade, Mixed Salad Leaf and Toasted Breads

Chicken Liver Mousse

Mixed Salad Leaf and Toasted Breads

FISH AS A STARTER

Moules Mariniere – Garlic Bread

Smoked Salmon and Cream of Horseradish Pate 

A Classic Cocktail of King Prawns and Spiced Marie Rose Sauce

Seared Scallops with Crisp Pancetta, served on Cauliflower and Green Pea Puree

Thai Spiced Fish Cakes, Sweet Chilli Dipping Sauce

Mixed Dressed Salad Leaves

MEAT FREE OPTIONS

Individual Blue Cheese Rarebit Tart with Pear and Walnuts

Grilled Haloumi Cheese and Grilled Peppers with Toasted Pine Nuts and Mixed Leaves

Fresh Asparagus with Hollandaise or Maltaise Sauce

Deep fried Brie with Almond Crumb served with a

Seasonal Fruit Coulis

Feta Cheese and Black Olives with Sliced Beef Tomatoes, Cucumber, Lemon, Rock Salt and Fine Olive Oil

Fan of Melon with Fresh Fruits, Fruit Coulis and Pink Stem Ginger

STARTER SELECTION TO SHARE

Fresh Houmous with Grilled Pitta Bread, Vegetable Crudite and Black Spiced Olives

Guacamole with Crisp Tortilla, Mild Chilli Pickles and Vegetable Crudites

Antipasti

(selection of cured and smoked meats, pickles, and olives)

Tapas

( selection of patatas bravos, albondigas, huevos relenos )

FISH AS A MAIN COURSE

Pan Seared Sea Bass set on Ratatouille With a light Tomato Coulis

Roast Monkfish set on Fresh Spinach with Nutmeg, Garli and Light Mustard Sauce

Poached Salmon Fillet with Asparagus, Griddled Courgettes and a White Wine Sauce

Baked Halibut with Lemon, Roast Cherry Tomatoes

Rosemary, Capers and Anchovies

Mediterranean Fish Stew with Rouille and Crostini

Steamed Smoked Haddock set on a bed of Spinach and Glazed with Hollandaise and Parmesan Cheese

Cod Fillet with a Parsley or rich Three Cheese Sauce

MAIN COURSE

Roast Best End of lamb with a Mustard and Herb Crust set on a bed of wilted Spinach

Braised Lamb Shank with Redcurrant and Rosemary Glaze

Tagine of lamb with Apricots and North African Spices, served with Cous Cous

Roast Saddle of lamb with a Mint and Apricot Stuffing and Pan Jus

Roasted Fillet of Beef with a Wild Mushroom and Red Wine Sauce

(other sauces are available )

Braised Beef Bourguinonne with Caremelised Baby Onions, Crisp Bacon and Button Mushrooms

Roast Loin of Pork with Braised Leeks, Caramelised Apple and a reduced Cider Cream Sauce

Saute of Pork Tenderloin ?

Fillet of Chicken stuffed with Watercress and Pistachio Mousse served on a White Wine Cream sauce

The Original Chicken Kiev  with Buttered Braised Lemon Thyme Rice 

Fillet of Chicken with Wild Mushrooms, Fresh Tarragon, and Dry Vermouth

Confit Duck Cassoulet
Slow cooked Duck Leg with Toulouse Sausage,  Haricot Beans, Onions and Tomatoes

Duck a la Orange, Roast Honey Glazed Duck Breast served with  Caramelised Oranges and Pan Juices

Chinese Style Roast Duck Breast  set on a bed of Stir Fry Vegetables – Hoi Sin Sauce

Almost too numerous to list but some suggestions below

DESSERTS

Lemon Tart with Fresh Raspberries

Fruit Bavarois

Chocolate Fondant Pudding

Soft Fruit Brulee

Crème Caramel

Chocolate Marquise

Summer Fruit Pudding

White and Dark Chocolate Brownies

Lemon Curd Roulade – Crushed Meringue

Please be aware this list is not exhaustive and a whole range of additional dishes are available by discussion.

Theme menu’s can be produced to your specification

A selection of suitable seasonal Vegetables are included where required

Almost anything is possible so please do not hesitate to ask