Here are some sample menus to help you, feel free to go off list if you want to.....

Dinner Menu 2021

Prices depend on numbers and extent of choice. These are my favourite things to cook but please ask if you would like any other dish. Some ingredients may change due to seasonal availability.

For larger parties, a special menu can be planned. This will be dependent on the cooking facilities and the numbers. Some dishes are suitable for buffets, check with me for ideas. Puddings can be a combination of three mini puddings, ask me for suggestions.

The larger the party the less per head the menu usually costs.

Prices quoted are based on the numbers given at the time of the quote, therefore if the guest numbers drop the price per head may increase.

All dietary requirements can be catered for, and I ask that the host checks with every guest to ensure guest safety concerning allergies.

Please ask about vegan ideas and recipes.

Canapés

Savoury canapes

 Cheese and mustard sable biscuits

Swiss cheese allumets

Parmesan, pinenut and green olive biscottini

Lebanese choux puffs

Mini gougeres

Honey and sesame glazed sausages

Parmesan and black olive shortbread with pesto and goat’s cheese

Parmesan and rosemary shortbread with roasted cherry tomatoes and feta

Chive crepes with crème fraiche and red onion confit

Artichoke and Gorgonzola focaccine

Griddled scallops with sweet chilli sauce and crème fraiche

Seared tuna Nicoise croutes

Thai Prawn cakes with sweet chilli sauce

Asparagus croutes with lemon hollandaise

Gravadalax on pumpernickel with dill mustard sauce

Mini pissaladiere

Mini Carpaccio

Polenta with blue cheese and red onions

Salmon Teriyaki with ginger dipping sauce

Monkfish, pancetta and rosemary spiedini with lemon aioli

Curried coconut chicken sticks

Spicy chicken satay with peanut sauce

Rare beef sesame tartlets

Ham and Dijon mini croissants

Nori sushi rolls

Smoked salmon sushi rice

Filo tartlets with smoked salmon and lime

Filo tartlets with Thai beef salad

Filo tartlets with crab ginger and lime

Butternut and thyme mini muffins

Parma Ham & Melon

Filo Cups of Char Grilled Vegetables in Pesto Sauce

Sushi of Scottish Salmon with Pickled Ginger

Parcels of Scottish Salmon & Dill

Skewers of King Prawn & Ginger

Toasted Brioche with Sun Blushed Tomato with Pecorino

Onion Bread with Whole Grain Mustard Mash & Glazed Cocktail Sausage

Smoked Haddock rarebit
 
 Sweet canapes

 Bitter chocolates tartlets

Caramelised lemon tartlets

Baby  meringues

cherry and frangipane tartlets

Mini apple galettes

Triple chocolate biscottini with hazelnuts

 

Any combination of canapés can be put together for your party,

obviously the larger the party the cheaper the cost for the canapés, minimum numbers are for 30 people

 

For lunch or pre dinner drinks allow 3 pieces per guest and choose 3

Different canapés.

From £3.00 per person

For canapés served instead of a starter before a lunch or dinner allow 5 pieces per guest and choose 5 different canapés.

From £5.00 per person

 

For a 2-3 hour drinks party, allow 10 pieces per guest and choose 5 or 10 different canapés.

From £9.50 per person , for 40 people or more.

 

For a canapés only party served in place of a meal, allow 15 pieces per guest and choose 7 or 14 different canapés.

From £ 15.00 per person, for 40 people or more

 

 

For a stand-up canapé wedding reception, allow 15 pieces per guest and choose 10 different savoury canapés and 4 sweet canapés.

From £ 15.00 Per person. For 40 people or more.

 

Dinner party menu

Starters

Individual onion, goats' cheese and rosemary tarts V

Red onion and pepper tatin V

Wild Mushroom Risotto V

Globe Artichoke with cheese soufflé V

Pear, Roquefort and roasted pecan salad V

Parma Ham, Fig and Mozzarella salad

Poached egg, Pancetta and Bitter leaf salad

Smoked Trout and Smoked salmon with Horseradish cream

Thai prawn cake with spaghetti vegetables and chilli sauce

Pork, chicken and bacon terrine with pear chutney

Duck confit on salad leaves with honey, lime and ginger dressing with sesame seeds and toasted pine nuts

Home cured gravadlax with sweet mustard and dill dressing

Home cured salmon with beetroot and horseradish sour cream

Salad of French beans, sugar snap peas, asparagus, baby tomatoes, griddled courgettes mild crumbled goats’ cheese and crispy bacon French dressing.

Sweet cured herrings on gem lettuce with apple and sour cream and dill

Thai salad of prawns and sugar snap peas in Thai dressing

Hot roast salmon on frisse salad with classic dressing and herb fennel

Classic vichyssoise ( hot or cold) with croutons, parsley and a swirl of cream

Pea, ham and mint soup with a swirl of cream and snips of chives

Bowls of salami and cured meats, olives, Italian cheeses, sun blushed tomatoes, and roasted peppers

Pork Rilettes with crusty bread, cornichon and homemade pear chutney

Warm Roquefort, sautéed field mushrooms and rocket on walnut toast,

Red pepper tatin with Parmesan crisps

Seared filet of beef salad with rocket, Parmesan, balsamic dressing

Smoked chicken and mango salad with lardons, croutons, asparagus and dressing

 

Main courses

Seared fillet of sea bass on cannellini bean puree with lemon thyme and olive oil, served with leafy herb salad and roast carrots

Salmon fillet with pistachio herb crust served with lemon crushed potatoes roast pepper salsa, and herb leafy herb salad with pine nuts

Roasted Salmon with a Tapenade crust

Seared Salmon with lemon beetroot, rocket and horseradish

Parma Ham wrapped cod with herby Puy lentils

Loin of Tuna with soy ribbon vegetables

Griddled Scallops with crispy Serrano ham and watercress

Marinated rump of lamb, dauphinoise potato with roast root vegetables with mint butter sauce

Flash fried marinated Suffolk lamb, with port wine glaze served on crushed baby roasted potatoes with minty pea puree

Slow cooked lamb tagine with prunes and cinnamon served with herby couscous or rice

Slow cooked Breton lamb with flageolet beans, potatoes, rosemary, wine and onions

Lamb Shank with Caramelised Shallots

Roast Rack of Lamb, Anna Potatoes and Lamb jus

Confit of duck with minty pea puree sweet potato gratin, spinach, mint, feta and pine nut salad

Duck Breast with Berry Confit

Tenderloin of pork with prunes and Madeira sauce

Beef Wellington with pate and duxelle stuffing, Beef Jus

Sirloin of Beef with chilli, ginger and soy, served with tossed greens

Medallions of beef filet, wild mushrooms and Madeira sauce

Twenty-one day hung roast fillet of beef served on parsnip puree with fresh horseradish cream, warm potato lemon and dill salad and fine beans

Butter fried chicken breast, confit of tomatoes smoky paprika crème fraiche with roast carrots

Pan-fried chicken breast on buttered leeks with baby roasted potatoes with rosemary and fine leafy salad with pesto croutons and toasted almonds

Butter fried and chicken breast stuffed with herby cheese wrapped in pancetta on crushed lemon potatoes with roasted carrots

Chicken Breast with tapenade and roasted red pepper sauce

Award winning pork sausage with red onion marmalade and creamy garlic mash

Caramelised red pepper and onion tatin V

Wild mushroom Timbales V

Leek and Gorgonzola risotto with roasted baby leeks V

Sundried tomato polenta with roasted vegetables, basil aioli V

Butternut squash filled with ricotta and roasted tomato lasagne V

 

 

 

 

Puddings

 I often am asked for a trio of mini puddings, something to satisfy everyone!

Summer berry Pavlova

Individual summer pudding, berries and coulis

Individual marscapone and white chocolate, berry tarts

Champagne and elderflower summer berry jelly

Chocolate and chestnut Pavlova

Chocolate roulade

Chocolate fudge tart with raspberry coulis

Fruit creme brulee

Espresso coffee cups with Marsala and Venetian biscuits

Panna cotta with pomegranate (seasonal fruit) confit

Classic Tart au citron

Steamed coconut pudding with lime and ginger syrup

Trio of apples, jelly, tart tatin and crumble cream topped with an apple crisp

Fresh berry tiramisu with pomegranate syrup

Vanilla panacotta with blueberry compote

Dark rich chocolate pots

Peach and raspberry trifle with orange jelly and mascarpone cream topping

Vanilla meringues topped with cream and red berries

Almond and date cake with warm orange syrup and candid peel

Dark gooey chocolate brownie with raspberries

Giant pistachio and rosewater meringues with soft berries and cream

Warm brioche and butter pudding

Warm apple and berry crumble

Chocolate pudding with poached pears

Sticky Toffee Pudding

Pear and almond tart

Dark Chocolate Bavarois, Hazel Nut & Pistachio Toffee Sauce

Fabulous Suffolk/ British selection of cheeses served with homemade oatcakes, chutneys, quince paste, bread and grapes