27 May 2012

PRIVATE DINNER PARTY, Grayshott, May, 2012



Four delicious courses of fantastic cuisine from ChefGary for my latest Private Dinner party. Starting with a delectable selection of canapes, with plated courses of warmed potato salad, Assiette of duck and finishing with  a rapturous white chocolate and fresh minted cheesecake. 



Menu


Canapes:

Goats cheese, Blush tomato, fresh basil, wholegrain toast,
x x x
Caramelized Plums, Parma ham, Balsamic, Cinnamon,
x x x
Tempura King prawn, Mango, lime, Sweet chilli, Coriander,

To Start:

Warmed potato salad, Crispy bacon, Fresh leaves, Honey and mustard vinaigrette,

Main-Course:

Assiette of Duck,
Pan fried breast, 5 spice, Confit of shank, Crispy duck roll,
Egg noodles, sugar snap peas, red peppers, soy glazed mushrooms,

To Finish:

Fresh minted white chocolate cheese cake.














Grayshott Gallette Dinner Party, December
Grayshott Gallette Dinner Party, January
Grayshott Gallette, Dinner Party February
Grayshott Gallette, Dinner Party March 
Grayshott Gallette Dinner Party, April 
Grayshott Gallette Dinner party, May






No comments: