Fine Dining

Some gatherings and celebrations may require a more formal style of service; the following starter and main course menu examples can easily be incorporated into multiple course plated fine dining menus.

Starter Course Menu Examples

Smoked Salmon and Asparagus Terrine
Lemon zest cream cheese, dill and chives
 
Duck Liver and Pork Pâté
Orange and Cognac Liqueur
 
Spinach, Roasted Vegetable and Goat's Cheese Terrine (V)
Sun dried tomatoes and artichoke hearts, roasted red pepper coulis

Blue Stilton, Beetroot & Walnut Salad
Mixed field greens, walnut vinaigrette

Caramelised Red Onion and Goat's Cheese Tart (V)
 
Aromatic Duck Salad
Crispy shredded aromatic duck with a cucumber, spring onion and sesame salad with hoisin and plum dressing, pomegranate and coriander
 
Broccoli, Mushroom, Peas and Aged Cheddar Quiche (V) 
 
Spanakopita (V)
Authentic Greek savoury spinach and feta dish, wrapped in filo pastry

Honey Roasted Fig and Roquefort Salad (V)
Balsamic vinaigrette

Main Course Menu Examples

Chargrilled Boneless Leg of Lamb
Marinated in mint and rosemary, served with green chimichurri sauce
 
 Parma Ham Wrapped Chicken Breast
Filled with pesto, sun-dried tomatoes, fresh mozzarella and Parmesan

Sliced Strip Loin of Beef
Roasted potatoes with rosemary and garlic, port wine reduction
 
Fennel and Smoked Paprika Roasted Belly of Pork
Caramelised shallot, apple and whole grain mustard sauce 

Mille-Feuille of Roasted Vegetables (V)
Chargrilled aubergines, courgettes, roasted sweet peppers and vine ripened tomatoes layered with mozzarella and fresh basil, served with a warm pesto vinaigrette

Seared Fillets of Fresh Premium Scottish Salmon 
Saffron sesame seed rice, lemon butter and dill sauce
  
Mushroom Wellington (V)
Portobellos, shiitakes and chestnut mushrooms, spinach, thyme, garlic, tarragon and chestnuts in a puff pastry crust

Sussex Lamb Shank
Slow braised in red wine, garlic and rosemary, topped with minted gremolata
 
Spicy Root, Lentil and Tomato Tagine (VG)
Sautéed sweet potatoes, parsnips, butternut squash, butter beans, fresh spinach leaves, puy lentils and slowly roasted tomatoes, served on a bed of fragrant couscous

Roasted Loin of Pork 
Roast parsnips, Calvados, leek and sage cream sauce