Sample Dinner menu

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Information about Sample Dinner menu
Business & Mgmt

Published on March 14, 2014

Author: johnchristie12


Canapés Spicy Pork San Choy Bow Mussels Gratin with Garlic Butter Stuffed Squids with Pequillo Peppers Calamari Duck Rillettes with Cherry Oyster with Frozen Sorrel Queen Scallops with Seaweed butter Fresh Horseradish Cheese with Beetroot Pickled Cockles & Clams with Caviar Squid Rice Crackers Asparagus with Green pulse Relish Cheese Gougères with Onions Soubise Tempura Prawns Ham Croquettes Sphères Ham croquets Confit chicken wings with blue cheese Wild boar scotch egg Peanut pancakes Foie gras Cromesquis Caviar baked potatoes with Crème Fraîche

Starters Cured fillet of Mackerel, compressed Cucumber & Apple salad, Dill & Oyster emulsion Jellied Eels on Toast Hot & Cold Oysters Lobster tail, smoked red Pepper sweet & sour, Babarjuanes Crab and Green Mango salad, Red Chilli and Coriander Langoustine “Cocktail”, Burnt tomato Ketchup Mackerel & Scallop mi-cuit with Strawberry & Watermelon Spider Crab with tomato fondue & Bisque Toasted pumpkin seed soup with King Crab & Sea herbs Kingfish Sashimi, coriander cream and crisp Shallots Mackerel Tartare, Black Radish & Caviar Buttermilk Squid “à la Bolognaise” Slow cooked Lamb belly Carpaccio, flavoured with Rose petal, Marsala and preserved Lemon Beef short rib Ravioli, Savoy Cabbage Purée Cantaloupe Melon in Sweet Wine, Patanegra Ham & Brown Shrimp Pressing of Game Bird rillettes studded with Pistachio & Winter Truffle Chicken Liver parfait, Cray fish cream & Madeira jelly Chargrilled Calcott Onions, Lardo and Goat cheese Tête de Cochon, Pumpkin Purée & Toasted grains Cassoulet of Haricots Blancs, Chorizo & Red Pepper Pan-fried Lamb sweetbreads in Mustard sauce, Sweet corn fricassee Ballotin of Foie Gras, Pineapple salad Foie Gras Poached and Grilled, salad of Fresh Gooseberries, Cauliflower Couscous Foie Gras au Torchon “fait maison” Roasted Foie Gras, Port Glazed Figs, Jus rôti Quail “drumstick”, celeriac remoulade, Black Truffle vinaigrette Salt baked Carrots, Medjool Dates, Salted Grapes & Almond Milk Ravioli of Wild Lime and Spring onion in Coconut milk Poached white Leek in Herb Nage, Liquorice Pear & Pomegranate Blue Cheese Royal, Sunflower seed velouté & Caramelised Walnuts Green & White Asparagus with Brown Butter Hollandaise

Mains Fillet of Salmon poached in Asian Masterstock, Cauliflower, crispy pork Fillet of Black Bream with Fricassé of Girolle Mushrooms & blood Peach Confit of Salmon in Vanilla Oil, Asparagus poached in Salted butter, Artichokes & Vanilla Mayonnaise Filet de Rouget à la Provençale Roasted Pavé of Halibut, Celeriac & Truffle purée, Winter Chanterelles Classic Fish Bouillabaisse with Rouille & Gruyère Cheese Moules Marinières Poached Turbot in Mussel & Lemongrass Broth, Samphire & Trompettes de la mort Fillet of Dover Sole roasted on the bone, Blood orange & Fennel salad, Peanut Sauce Poached Cod fillet, Chestnut mushroom purée & Sauce mousseline Seared Monkfish tail, Leek embers, Baby leeks, Steamed baby yellow potatoes & Feta Seabass marinated in Balsamic with Asparagus Côte de Veau, grilled Grelots onions, Onion & White Miso Purée, Bonito Jus Beef featherblade, Swiss Chard, Mushroom Ketchup, Roasted Bone Marrow and Bordelaise Sauce Slow cooked Pork Neck Fillet, Aubergine & Peanut Caviar, Pommes Boulangères Poulet de Bresse (Oven Roast Crown and Confit Leg), Baby Vegetables & Albufara sauce Anjou Squab Pigeon, Caramelised Mango purée, Wild mushroom toast Roasted Veal Sweetbreads, Confit Tomatoes, Gremolatta Italian leaves salad Aged Rib of Beef, Crisp tomato Press, Red onions & Sorrel Juice Confit Leg & pan-fried Loin of Wild Rabbit, Roasted cauliflower, Spinach Pasta Herb crusted Cannon of Lamb, Garden Peas, Medjool Dates & Young Vegetables Black Leg Chicken, Haricots Blanc Cassoulet, Peanut sauce Assiette of Rabbit, Chorizo oil, peas & Mussels Blanquette de Porc, Chervil Roots, Chervil oil, Sweetcorn & Celeriac Beef Tartare Magret de Canard, Savoy Cabbage, Roasted Pears & Young Vegetables Assiette of Suckling Pig, Carrot & Orange salad, Carrot purée & jus roti Pig’s Trotter, Ham hock & Smoked Eel, Ratte purée Pheasant Pithivier, Ratatouille sauce Roast loin of Venison, Roots and Fruits, Mulled wine & sauce grand Veneur Macaroni & Black Truffle Gratin Wild mushroom Tart fine Baby Artichokes Barrigoule Petit farçi à la Provençale Green Cannelloni, tender Stem Broccoli & aged Parmesan "Faggots" with salted San Marzano tomatoes and Ragoût sauce Winter truffle gnocchi with Swiss Chard

Desserts Fresh Raspberries, Sablé biscuit & Vanilla cream Strawberry Macaron, Vanilla cream & Strawberry Sorbet Blueberry “Baked Alaska” Strawberry Gratin with Oat Biscuits Pine nut mousse, Croquant, Espuma (Texture of Pine) Blood orange Parfait, Burn white Chocolate fool Thai Basil Pannacotta, Szechuan strawberry Salad Assiette of Vanilla & Mango Slow Roasted Pineapple in Molasse, yoghurt sorbet Matcha Green Tea Parfait with Pink Grapefruit & Ginger Macarons Banana baked with Wild Lime, Alpaco Valrhona Chocolate, Peanut Butter Ice-cream Caramelised white Peach with Pistachio Frangipane & Cassis Blood Orange & Almond Polenta Cake Lemon meringue pie “modern” Papaya & Olive oil Millefeuille Textures of Apple Citrus raviolis, tropical fruit and lemongrass Tart Tatin Tarte au citron Black fig Tart fine, Goat’s cheese ice cream & Walnut brittle Malted Vanilla Ice-cream, salted butter Caramel, Chocolate Soil Caramel Ice-cream “Cloud” Crème Anglaise Dark Chocolate Délice, Hazelnut Brittle, Hazelnut Sponge Chocolate croquant with Milk ice-cream Milk Chocolate “Crunchy Bar” Dark Chocolate “Hedgehog”, Banyuls Caramel poached Pear, Pain perdu & Cinnamon ice-cream Tiramisu Almond cigars with honey whipped cream Banana and Rum pie Soufflés Toasted rice with Pineapple Sorbet White bean with Prune Ice-cream Passion Fruit Blueberry with bitter Chocolate Sorbet

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