Spring & Summer: starters, mains & puddings

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Starters
Red and green endive, pear and Roquefort salad.
Fennel, orange and parmesan salad.
Moules marinieres with crusty french bread.
Warm goats cheese tart.
Blue cheese soufflee with fresh thyme.
Marinated buffalo mozzarella, with yellow tomatoes, and basil drizzled with extra virgin olive oil.
Spice crusted tuna sashimi.
Poached lobster tail salad with mango, rocket, and citrus aoili.
San Danielle ham, with ripe figs, rocket, parmesan shavings and a balsamic dressing with toasted pine nuts.
Seared hand dived scallops, with crisp pancetta, on a celeriac puree with slow roasted cherry tomatos.
Dublin bay prawn salad with dill and lemon.
Red onion tart tatin with rocket and balsamic dressing.

Main
Spring lamb rolled in fresh rosemary and mint.
Lyonaisse potatoes.  Spinach, pea and mint puree with baby carrots.  Red wine and red currant jus.
Sea bass, buerre blanc, new potatoes, fennel, green beans and slow roasted cherry tomatoes on the vine.
Seared lime, wasabi and ginger tuna, with green beans, chilli and seasame seeds.
Red thai prawn curry with  shitake mushrooms, Pak Choy, bean sprouts and shredded carrots, with Jasmine rice.
Lemon poached chicken with forty cloves of garlic, served with green salad and crusty french bread.
Filet of Perthshire beef, Bearnaise sauce, Provencal tomatoes, garlic potato gratin, asparagus.
Pork fillet marinated with fennel seeds and lemon, with Puy lentils, caramelized red onions and  toasted pine nut, mango and ginger salsa.
Braised rabbit with black olives, red wine and pine nuts.
Moroccan spiced lamb couscous with courgettes and chickpeas.
Grilled red mullet on a fresh pea, mint and tomato risotto.
Fillet of pork , with creamed morels.  baby summer vegetables.
Crab linguine with chilli, lemon, garlic and fresh parsley.

Puddings
Individual chocolate brownies with raspberry coulis and fresh summer berries.
Trio of ice cream, dark chocolate, praline and vanilla with caramel sauce served in a rose ice bowl.
Black cherry creme brulee with vanilla shortbread hearts.
Lycee, mango and fresh basil sorbet.
Meringue roulade with passion fruit and mango cream.
Raspberry and almond tart with vanilla creme fraiche.
Liquid centered chocolate pots with cardamon ice cream.
Summer pudding.
Lemon lovers tart with creme fraiche.
Praline ice with water melon, honey dew melon and charentais, with a blueberry sauce.
Poached white peaches with raspberry sauce and praline ice cream.
Warm apricot and almond tart with orange cream.

4 thoughts on “Spring & Summer: starters, mains & puddings

  1. Hi

    I live in Kildwick and would like to look at hiring a chef for a summer party for 10 -12 ladies.

    Could you please advise on availability and how much per head it would be?

    The date we are looking to do is on Saturday 17th June to eat around 8.30 with drinks been served hopefully in the garden if the weathers good

    I would prefer to do a sit down meal so 3 course would be great if you could give advice or any ideas?

    Many Thanks

    • Hi Michelle

      Thanks for your enquiry.

      I am so sorry but I am not available that Saturday.

      How ever if the date changes, My menus vary in price depending on what you choose, so between £40 per head to £55. That includes three course dinner with nibbles and coffee and chocolates to finish.

      Many thanks

      miranda

      • Hi

        Would you be available on Saturday 12th August for a party of 10 ? Not sure re menu but looking at around £40 per head ?
        Many Thanks
        Michelle Winter

  2. Hi Michelle

    I have a possible booking which I’m waiting for confirmation on..I will try getting hold of him today and get back to you asap…

    I can do a menu for you at £40 per head..

    I will get back to you tomorrow if thats ok..

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