Private Dinner Party, Grayshott, July

This months Private Dinner Party at Grayshott went down great as usual, feeding 24 guests a fantastic four course meal. Starting with a selection of delectable canapes that were enjoyed on arrival with a glass of sparkling wine, followed by three courses of a light summer themed menu. The first plated course of  Crayfish tails and King prawns, served with a refreshing mango, chilli and tomato salsa was a great way to begin, followed by medallions of beef fillet with a masala and green peppercorn sauce. The dessert of mango and coconut mousse was the perfect finish, being light yet full of flavour with toasted dessicated coconut and orange shortbread.


To Begin:

Smoked salmon roullade, cream cheese, cracked black pepper, lemon
x x x
Bruschetta, Mature Stilton, cranberry and orange
x x x
Dijon mustard, sesame and honey glazed pork chipolatas

To Start:

Crayfish tails and King prawns, Fresh mango, chilli, tomato and coriander salsa


Seared medallions of British beef fillet, Masala and green peppercorn sauce,
Served with: Chateau potatoes, chantaney carrots, mange tout

To Finish:

Mango and coconut mousse, toasted dessicated coconut, orange shortbread.