Please make one selection from each course, plus one vegetarian option
I can offer a choice of 2 main courses for an additional fee provided their are adequate catering fascilities
My menus are only a guide so please feel free to discuss alternative dishes with me or view the other menus on my site for ideas


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Asparagus soup with parmesan croutons and basil oil (v)

Roasted red pepper and tomato soup with fresh basil pesto and croutons (v)

Fresh shelled pea soup with crème fresh and crispy pancetta

Smoked salmon with a tomato, caper and watercress salad and lemon and dill cream

Tuna Carpaccio with rocket, parmesan and basil oil

Warm teriyaki steak salad

Potato and horseradish salad with prosciutto and fine herbs

Oriental king prawn and rice noodle salad with roasted peanuts

Feta cheesecake with herby salad and sundried tomatoes (v)

Asparagus and gruyere feuilletés (puff pastry parcels) with rocket salad (v)

“Entremeses Ibéricos” - Platter of Spanish cured meats and cheeses:  Picón Bejes-Tresviso, Manchego and Tetilla with olives, roasted red peppers, marinated artichoke hearts and fresh Pan De Montejo (Spanish bread)



Entrecote steak with creme fraiche and pepper sauce
served with chunky chips and a balsamic watercress salad

Filet mignon with marsarla and morel mushroom sauce
served with roasted new potatoes sugar snaps and asparagus

Roasted sirloin of beef and red wine jus
with parmesan roasted potato wedges, served with a warm salad of baby spinach and roasted red peppers

Noisettes of lamb with redcurrant wine jus
served with and lyonnaise potatoes and roasted spring vegetables

Rack of lamb and fresh basil pesto
served with crushed parmesan potatoes and a salad of peas, roasted tomatoes and asparagus

Chicken Basque with chorizo and mixed roasted peppers
served with buttered new potatoes and a mixed leaf herb salad

Supreme of chicken wrapped in prosciutto in a Chanterelle champagne sauce
served with roasted baby leeks and carrots

Roast loin of pork with crackling and creamy cider sauce
served with roasted potatoes and spring vegetables

Pork chops baked with wild mushrooms, thyme and creme fraiche
served with creamy mash and wilted baby spinach

Moules marinières
served with chip cones and mixed leaf salad

Pan roasted salmon with champagne sauce
asparagus and crispy pancetta served with buttered baby new potatoes

Baked cod with fresh basil pesto and roasted tomatoes
served with parmesan crushed potatoes



Wild mushrooms and marsala en croute
with foaming hollandaise served with balsalmic mixed salad

Asparagus, mint and lemon risotto
with a rocket salad and parmesan shavings

Roasted vegetable and mozzarella cannelloni
served with a cherry tomato salad and red onion salad

Asparagus, spring onion and goat’s cheese tart
served with a fresh basil pesto, rocket salad and parmesan shavings



Crème caramel

Profiteroles with vanilla cream and dark chocolate sauce

Champagne jellies with syllabub cream and frosted grapes

Baked cheesecake with strawberry compote

Lemon and passion fruit tart with raspberry coulis and crème fraiche

Summer fruit, elderflower and prosecco terrine

Dark chocolate tart with Chantilly cream and edible gold leaf

Strawberry and hazelnut shortcakes with strawberry puree and vanilla cream

Pistachio and chocolate soufflé

Mixed berry Eton Mess

Brandy snap baskets with fruit salad and clotted cream



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Crab bisque with roasted red pepper croutons

Wild mushroom soup with roasted ceps and truffle oil

French onion soup and gruyere croutons

Warm salad of crispy duck in sesame, soy and honey dressing

Brûléed chicken liver parfait with melba toasts and red onion chutney

Smoked salmon with a tomato, caper and watercress salad and lemon and dill cream

Warm breaded camembert and redcurrant-port jam with balsamic rocket salad (v)

Spanish baked prawns with chorizo, garlic and chilli served with crusty bread

Salad of roasted figs with parma ham and goats cheese

Roasted vegetable and ricotta terrine with basil cream (v)

Warm pear and walnut salad with Roquefort dressing and croutons (v)



Unless otherwise stated all mains are served with either seasonal sautéed vegetables,
roasted vegetables or a herby mixed salad

Filet mignon and peppercorn sauce
with chunky chips and watercress salad

Roast sirloin of beef with roasted garlic and red wine jus
served with rosemary cubed potatoes

Roasted fillet of beef with white wine sauce of chanterelle and oyster mushrooms
served with potato and celeriac dauphinoise

Braised lamb shank in red wine jus
served with parmesan mash

Lamb noisettes and red wine port jus
with gruyere dauphinoise potatoes

Pork fillet in creamy cider sauce
with apple crisps and mustard mash

Roast loin of pork stuffed with Serrano Iberico ham and sage
with cider jus and lyonnaise potatoes

Coq au vin
with shallots and button mushrooms, served with buttered new potatoes
and crusty bread

Pot roasted poussin wrapped in pancetta with rosemary
served with olive oil mash

Pheasant braised in white wine with chanterelles
served with dauphinoise potatoes

Venison and wild mushroom pie
served with garlic mash

Salmon en croute
with foaming hollandaise and new potatoes

Italian baked cod in a roasted red pepper, tomato and olive sauce
with parmesan crushed potatoes and a rocket salad



Quails egg and wild mushroom tartlet
served with a rocket salad and parmesan shavings

Slow roasted tomato and gruyere tart
served with a fresh basil pesto and rocket salad

Spinach and ricotta lasagne with pine nuts
served with a cherry tomato salad and balsamic dressing

Wild mushroom risotto
with a rocket salad and parmesan shavings



Baked cheesecake with seasonal berry compote

Lemon tart with raspberries, raspberry coulis and crème fraiche

Marsarla syllabub with marsarla poached figs and crushed Amoretti buiscuits

Chocolate pots with whipped cream

Cherry Clafoutis with vanilla ice cream

Pears poached in red wine with crème freshe

Chocolate hazelnut tart with whipped cream

Blackcurrant and almond tart with clotted cream

Chocolate cheesecake with dark chocolate glaze



If you have any queries about my menus or service please feel free to contact me.