Secret Service Dinners

Leaving the hostess to be the hostess. We shop, prepare and on the day of your event, come to your house to set up and cook the dinner as specified by you.  No-one ever need know you hadn't been slaving over a hot stove all day!  

 

Sample Dinner Menu

 

Starter Trio

Crab Risotto Cakes, Prawn Vodka Cocktail, Pan Fried Scallop on Pea Puree and Chorizo

 

Roast loin of Venison served on celeriac and potato puree with a red wine jus

Selection of fresh seasonal vegetables

 

Dessert Duo

Mini AppleHouse Tarte Tatin

Mini Tarte au citron, crystallized blueberries and lemon zest 

Selections of Cheeses, Fresh Figs, Physallis and biscuits

Fresh Cafitiere Coffee, Selection of Teas and homemade rum truffles 

 

 

 

Starters:

Spicy Houmous, Hot Chorizo, Marinated Artichokes, Roasted Peppers, Baba Ghanoush with warm flatbread/pittas

Soup selection served individually or in shot glasses

Pea, Broccoli and Mint Soup / Roasted Vegetable Soup / Roasted Parsnip Soup/ Pumpkin Soup / French Onion Soup

Roasted Butterflied Prawns in Garlic Butter

Slow Braised Rib of Beef in Yorkshire Puddings with horseradish cream

Crab Linguine with fennel, chilli and olive oil

Moules Mariniere

Black Angel Tagliarini with pan fried scallops

Butternut Squash Ravioli with a brown chicken stock reduction, pine nuts, wild mushrooms served on wilted spinach

Fresh Handmade pasta with a light pesto and pecorino sauce

 

Mains:

Roasted Fillet of Sea Bass set on a bed of Chargrilled Vegetables drizzled with a Fresh Herb Oil

Steamed Thai style sea bass and fragrant rice

Monkfish wrapped in pancetta with lightly spiced puy lentils
Baked salmon with a pesto parmesan crust, saffron butter sauce, roasted new potatoes and purple sprouting broccoli.

Roasted white fish wrapped in smoked bacon with lemon mayonnaise and asparagus
Slow Roasted Belly of Pork served with mustard mash and sweet braised fennel

Loin of Pork with caramelized apple and cider gravy served on a potato rosti

Lamb fillet with roasted winter vegetables and dark gravy

Noisettes of Lamb served on a Potato & Parsnip Rosti with Port and Stilton Sauce

Rack of Lamb In a Fresh Green Herb Crust with a Rosemary Jus served with crushed potatoes

Thai chicken red curry with coriander rice.

Roasted Poussin on bed of smashed butter beans and leeks in a thyme and cream sauce

Fillet Steak with Porcini Mushroom Sauce and smashed purple potatoes

Pan fried sirloin steak with a Chianti butter sauce and olive oil mash

Butternut Squash Ravioli with a brown chicken stock reduction, pine nuts, wild mushrooms served on wilted spinach

Crispy skinned duck breast with a spice plum chutney

Duck confit with braised red cabbage

 

Desserts:

Mini warm Chocolate Brownies with sour cherries, pecans and sparkly orange zest

Mini Tarte au citron, crystallized blueberries and lemon zest

Mini Pavlovas with mango and passion fruit cream

Mini banoffee pies

Mini chocolate profiteroles

Mini Key Lime Pies

Mini AppleHouse Tarte Tatin

Chocolate Cones filled with ginger biscuit and mango fool

Spiced carrot cake with lime mascarpone topping

Chocolate Mousse with orange shortbread

Crème brulee with almond tuille