My latest Private Dinner Party was in Porchester, catering for a great bunch of people. It was a pleasure to prepare and serve a fantastic menu which was well received by everyone, gaining great feedback. It really is a pleasure doing a job where I attain such self reward and can share my love of food with fantastic people that appreciate their food.
Menu
To Begin:
Saute King prawns, butternut squash, chilli, fresh coriander,
Garlic and coriander flat breads,
OR
Grilled asparagus spears, Parma ham, Lemon and garlic mayonnaise,
Main-Course:
Beef fillet Teriyaki, served medium rare,
Sticky sweet chilli crispy beef,
Egg noodles, stirfry vegetables, soy glazed mushrooms,
To Finish:
Trio of Desserts
Cardamom brulee, vanilla tuille,
Chocolate, pecan and walnut brownie, caramel ice cream,
Raspberry Eton mess.
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