3 courses for £65 per head
Multi-choice menus will incur a supplement, with exception of Special Dietary requirements.
Starters
Shredded smoked chicken and avocado tian, grapefruit segments, tomato concasse, fresh coriander and lime, crispy chicken cromesquis,
x x x
Rillette of ham hock and pulled pork, confit duck egg yolk, buttered aparagus spears, apple aauce, English mustard
x x x
Asian inspired duck salad:
Massala spiced duck breast, crispy roast thigh, water melon, roasted cashew, spring onion, cucumber ribbons, fresh mint, coriander and basil leaves,
x x x
Trio of salmon:
Smoked vodka and beetroot cured salmon, salmon and horseradish "fishcake" seared salmon, asparagus spears, hollandaise,
x x x
Seared garlic King prawns, confit of pressed pork belly, chorizo, apple sauce, balsamic,
x x x
Goat's cheese, spiced poached pear, rocket, pickled beetroot saffron pickled fennel, ciabatta crumb,
x x x
Puff pastry tarte, caramelised red onions, feta, toasted walnuts, roasted figs.
Main-courses
Assiette of Asian inspired roast chicken:
Tikka masala marinated chicken Breast, yoghurt and ginger, pulled chicken thigh, chilli, tamarind and coconut sauce, crispy 5 spice skin, spiced saffron potatoes, cauliflower, green lentils and peas,
x x x
Duo of lamb:
Pan roasted rump of lamb, garlic and rosemary, twice cooked crispy shoulder and belly, celeriac puree, new potatoes, broad beans and spring greens, lamb gravy,
x x x
BBQ style Assiette of beef:
Charred pave of sirloin steak, soy and honey glaze, slow braised and smoked beef rib, caramelized onion puree, glazed baby carrots, baby corn, hand cut chips, garlic mayonnaise,
x x x
Roast plate of pork:
Pan-seared tenderloin, wrapped in pancetta, crisp roast belly, pulled shoulder and black pudding cromesquis, bubble and squeak cake, kale, apple sauce,
x x x
Seared masala spiced sea bass fillet, crab and coriander fish-cake, rice noodles, black bean, chilli and soy broth,
x x x
Moroccan inspired, marinated and seared tuna steak, coriander, garlic and lemon, sumac spiced potatoes, roasted vegetables,
x x x
Individual wild mushroom, spinach and lentil pie, buttered new potatoes, kale, baby vegetables, cream and stilton sauce, V
x x x
Roasted aubergine, zuchinni and red pimento filo parcel, Mediterranean spiced cous-cous, slow roasted tomato, chilli and fresh basil sauce Ve
Desserts Choose from one to three desserts though recipes will vary as multi-choice desserts.)
Burnt orange and grand marnier baked cheesecake,
ginger crumb, dark chocolate, caramel tuille,
x x x
Red berry pavlova,
strawberry and elderflower jelly, poppy seed meringue, mascerated berries, marshmallow, vanilla cream,
x x x
Honeycomb and vanilla creme brulee, lavender shortbreads, red berries,
x x x
"Chocolate and nuts"
Dark chocolate and hazelnut ganache, tempered chocolate, toffee sauce,
peanut brittle, crumbed salted caramel brownie, popping candy,
x x x
Apple tart tatin, cinnamob, stem ginger, caramel, vanilla ice cream,
x x x
Apple tart tartin, cinnamon, ginger and caramel sauce, vanilla ice cream,
x x x
3 courses for £65 per head
Multi-choice menus will incur a supplement, with exception of Special Dietary requirements.
Starters
Shredded smoked chicken and avocado tian, grapefruit segments, tomato concasse, fresh coriander and lime, crispy chicken cromesquis,
x x x
Rillette of ham hock and pulled pork, confit duck egg yolk, buttered aparagus spears, apple aauce, English mustard
x x x
Asian inspired duck salad:
Massala spiced duck breast, crispy roast thigh, water melon, roasted cashew, spring onion, cucumber ribbons, fresh mint, coriander and basil leaves,
x x x
Trio of salmon:
Smoked vodka and beetroot cured salmon, salmon and horseradish "fishcake" seared salmon, asparagus spears, hollandaise,
x x x
Seared garlic King prawns, confit of pressed pork belly, chorizo, apple sauce, balsamic,
x x x
Goat's cheese, spiced poached pear, rocket, pickled beetroot saffron pickled fennel, ciabatta crumb,
x x x
Puff pastry tarte, caramelised red onions, feta, toasted walnuts, roasted figs.
x x x
Rillette of ham hock and pulled pork, confit duck egg yolk, buttered aparagus spears, apple aauce, English mustard
x x x
Asian inspired duck salad:
Massala spiced duck breast, crispy roast thigh, water melon, roasted cashew, spring onion, cucumber ribbons, fresh mint, coriander and basil leaves,
x x x
Trio of salmon:
Smoked vodka and beetroot cured salmon, salmon and horseradish "fishcake" seared salmon, asparagus spears, hollandaise,
x x x
Seared garlic King prawns, confit of pressed pork belly, chorizo, apple sauce, balsamic,
x x x
Goat's cheese, spiced poached pear, rocket, pickled beetroot saffron pickled fennel, ciabatta crumb,
x x x
Puff pastry tarte, caramelised red onions, feta, toasted walnuts, roasted figs.
Main-courses
Assiette of Asian inspired roast chicken:
Tikka masala marinated chicken Breast, yoghurt and ginger, pulled chicken thigh, chilli, tamarind and coconut sauce, crispy 5 spice skin, spiced saffron potatoes, cauliflower, green lentils and peas,
x x x
Duo of lamb:
Pan roasted rump of lamb, garlic and rosemary, twice cooked crispy shoulder and belly, celeriac puree, new potatoes, broad beans and spring greens, lamb gravy,
x x x
BBQ style Assiette of beef:
Charred pave of sirloin steak, soy and honey glaze, slow braised and smoked beef rib, caramelized onion puree, glazed baby carrots, baby corn, hand cut chips, garlic mayonnaise,
x x x
Roast plate of pork:
Pan-seared tenderloin, wrapped in pancetta, crisp roast belly, pulled shoulder and black pudding cromesquis, bubble and squeak cake, kale, apple sauce,
x x x
Seared masala spiced sea bass fillet, crab and coriander fish-cake, rice noodles, black bean, chilli and soy broth,
x x x
Moroccan inspired, marinated and seared tuna steak, coriander, garlic and lemon, sumac spiced potatoes, roasted vegetables,
x x x
Individual wild mushroom, spinach and lentil pie, buttered new potatoes, kale, baby vegetables, cream and stilton sauce, V
x x x
Roasted aubergine, zuchinni and red pimento filo parcel, Mediterranean spiced cous-cous, slow roasted tomato, chilli and fresh basil sauce Ve
Tikka masala marinated chicken Breast, yoghurt and ginger, pulled chicken thigh, chilli, tamarind and coconut sauce, crispy 5 spice skin, spiced saffron potatoes, cauliflower, green lentils and peas,
x x x
Duo of lamb:
Pan roasted rump of lamb, garlic and rosemary, twice cooked crispy shoulder and belly, celeriac puree, new potatoes, broad beans and spring greens, lamb gravy,
x x x
BBQ style Assiette of beef:
Charred pave of sirloin steak, soy and honey glaze, slow braised and smoked beef rib, caramelized onion puree, glazed baby carrots, baby corn, hand cut chips, garlic mayonnaise,
x x x
Roast plate of pork:
Pan-seared tenderloin, wrapped in pancetta, crisp roast belly, pulled shoulder and black pudding cromesquis, bubble and squeak cake, kale, apple sauce,
x x x
Seared masala spiced sea bass fillet, crab and coriander fish-cake, rice noodles, black bean, chilli and soy broth,
x x x
Moroccan inspired, marinated and seared tuna steak, coriander, garlic and lemon, sumac spiced potatoes, roasted vegetables,
x x x
Individual wild mushroom, spinach and lentil pie, buttered new potatoes, kale, baby vegetables, cream and stilton sauce, V
x x x
Roasted aubergine, zuchinni and red pimento filo parcel, Mediterranean spiced cous-cous, slow roasted tomato, chilli and fresh basil sauce Ve
Desserts Choose from one to three desserts though recipes will vary as multi-choice desserts.)
Burnt orange and grand marnier baked cheesecake, ginger crumb, dark chocolate, caramel tuille, x x x Red berry pavlova, strawberry and elderflower jelly, poppy seed meringue, mascerated berries, marshmallow, vanilla cream, x x x Honeycomb and vanilla creme brulee, lavender shortbreads, red berries, x x x "Chocolate and nuts" Dark chocolate and hazelnut ganache, tempered chocolate, toffee sauce, peanut brittle, crumbed salted caramel brownie, popping candy, x x x Apple tart tatin, cinnamob, stem ginger, caramel, vanilla ice cream, x x x Apple tart tartin, cinnamon, ginger and caramel sauce, vanilla ice cream, |
x x x
If you would like a personal menu to your tastes then please contact me direct and I will be more than happy to tailor a bespoke menu for your party. For more Vegetarian/Vegan options or for food Intolerance's/Allergies I have vast experience in catering for many dietary requirements. Bespoke Menus may incur a supplement.
For further enquiries, please contact me via email or telephone.
Tel: 07775560126 Email: Chef@Chefgary.co.uk