15 January 2015

Private Dinner New Year's eve Party, James and Paula & Friends



This New Years Eve, I had a fabulous Private Dinner Party planned involving 7 courses of decadent cuisine and 12 delightful guests to enjoy it all. It was quite a large party so I had the gorgeous Hannah to help me and we arrived about 2 hours prior to serving the first course. A few Christmas themed Chipolatas wrapped in Pancetta and glazed with Dijon, Honey and Black Sesame Seeds were savored whilst drinks were served and everyone sat down soon after to enjoy the remaining plated courses. All guests were extremely hungry by the time the first course came out and so my Wild Mushroom and Truffle Soup was devoured quickly as well as the next few lighter courses. The main was my very special Beef Fillet Wellington which has been my most popular dish all year so it seemed fitting to have it as the last main-course I served before the turn of 2015! Every guest was a fantastic pleasure to serve and they all made me feel really welcome, especially James and Paula, the most convivial and jubilant of hosts.









Menu


Canapes:

Chipolatas, wrapped in Pancetta, glazed with Honey, Dijon and Black Sesame,
x x x
Green Olives, marinated with Blush Tomato, Garlic, Chilli and Fresh Basil,

x x x

Cream of Wild Mushroom and Truffle soup, Pancetta Croutons, 

x x x

Chicken Satay, Soy, Honey and Ginger, Cashew Nut and Chilli Butter,
OR
Tian of Avocado, Red Onion, Baby Plum Tomato Salsa, Balsamic,

x x x

King Prawn, wrapped in Pancetta, Garlic, Chilli, Rocket, 
OR
Tempura Vegetables, Sweet Chilli,

x x x

Mango Sorbet,

x x x

Fillet of Beef Wellington, Red Wine Gravy,
Dauphinoise Potatoes, Green Beans, in Parma Ham, Buttered Carrots,
OR
Roasted Aubergine and Cous Cous Filo Parcel, Moroccan spiced Tomato sauce,

x x x

Trio of Desserts:
Vanilla and Honeycomb Creme Brulee,
x x x
Peach Tarte Tatin, Stem Ginger Ice-Cream,
x x x
Chocolate and Pecan Brownie, sticky Toffee Pudding ice-Cream,

x x x

Cheese Board, Stone Baked Soda Bread, Spiced Pear Chutney.





















For further enquiries, please contact me via email or telephone.
Tel: 07775560126   Email: Chef@Chefgary.co.uk


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