Dinner Party Menus

Starters

Cured meat selection (Typically Milano salami, bresaola, serrano ham)

Home cured beetroot & gin gravlax with dill cream, lemon & watercress

Greek filo parcels with feta cheese & sage

Chargrilled marinated vegetables with salsa Verdi & balsamic glase

Butterbean hummus & flat bread with tsar seasoning

Burrata cheese,  aged balsamic & rocket

Fattoush salad

Chargrilled pear & stilton salad with toasted buckwheat & hazelnuts & honey dressing

Chargrilled pear & stilton salad with toasted buckwheat & hazelnuts & honey dressing

Main Courses

Pulled slow roast leg of honeyed pork with sage & cider jus

Griddled jerk chicken with spiced lemon & coriander mayo

Braised Feather blade of beef with red wine and rosemary jus served with gratin potatoes 

Shoulder of lamb slow roasted with thyme and cracked pepper with garlic roasted potatoes 

Slow roast sumac and coriander rubbed leg of lamb with pomegranate molasses (extra supplement per head)

Salmon baked in red wine & orange with fresh dill & tarragon

Sea bass with samphire & sauce viege

All the above are served with potato dauphinois and seasonal vegetables 

Vegetarian Main Courses

Parmesan and thyme crusted tart with leeks, red onion and dolcelate

Wild mushroom ragu with shaved parmesan & truffle oil

Morrocan vegetable tagine