Private dining
All packages are priced at £45 per head, including ingredients, waiting service and full clean up.
Menu 1
To Start
Glazed goat's cheese, pear and walnut salad
Sautéed king prawns with garlic, chilli and coriander served with a citrus salad
Caramelized figs, Parma ham and rocket with balsamic glaze
To Follow
Roast chicken breast with a thyme and chestnut mushroom risotto, finished with mascarpone, a white wine cream sauce and parmesan
Individual Steak, blue cheese and garlic pie served with pomme puree, leeks, parsnip crisps and red wine jus
Tray baked salmon in sesame seeds served with wilted oriental greens in soy, ginger and chili finished with curly kale
Individual roast vegetable and goat's cheese pie, served with pomme puree, red onion jam and a white wine cream
To finish
Cherry and Chocolate cheesecake served with dark chocolate sauce and dried cherries
Dark chocolate mousse served with a sesame seed toffee snap
Lemon and raspberry posset with raspberry coulis and lemon Chantilly cream
| menu_1.pdf |
Menu 2
To Start
Tempura asparagus tips with poached egg and seared parma ham
Beetroot Carpaccio with apple and a cracked pepper cream cheese
Smoked salmon roulade with cracked black pepper cream cheese served with a dill salad
To Follow
Slow cooked Lamb Shank served with a Moroccans couscous and spiced tomato confit
Goats cheese ballontine with almonds, glazed in chilli jam sitting on light rocket salad
Salmon en pappillote in white wine, thyme and dill served with potato rosti
To Finish
Strawberries dipped in dark and white chocolate with Chantilly cream
Tiramisu with a hint of orange served with fresh raspberries
Chocolate and walnut brownie with vanilla ice cream
To Start
Tempura asparagus tips with poached egg and seared parma ham
Beetroot Carpaccio with apple and a cracked pepper cream cheese
Smoked salmon roulade with cracked black pepper cream cheese served with a dill salad
To Follow
Slow cooked Lamb Shank served with a Moroccans couscous and spiced tomato confit
Goats cheese ballontine with almonds, glazed in chilli jam sitting on light rocket salad
Salmon en pappillote in white wine, thyme and dill served with potato rosti
To Finish
Strawberries dipped in dark and white chocolate with Chantilly cream
Tiramisu with a hint of orange served with fresh raspberries
Chocolate and walnut brownie with vanilla ice cream
| menu_2.pdf |
Menu 3
To Start
Antipasto –A selection of cured meats, glazed goat’s cheese, olives, red onion jam, garlic sautéed mushrooms and balsamic croutons
Whitebait with slow cooked garlic in lemon oil, aioli and dressed seasonal leaves
Chicken liver parfait served with red onion jam and Melba toast
To Follow
Roast rump of lamb, duchess potatoes, tender stem broccoli and red wine jus
Tray baked cod with a pine nut and herb crust, served pomme puree, pack choi and white wine cream sauce
Braised Blade of beef with pomme puree, caramelized shallots, carrot crisps and red wine jus
To Finish
Dark chocolate pots, served with fresh berries and chocolate shavings
Glazed lemon tart, served with mixed berry compote and Chantilly cream
Raspberry crème brulee served brandy snap sticks
To Start
Antipasto –A selection of cured meats, glazed goat’s cheese, olives, red onion jam, garlic sautéed mushrooms and balsamic croutons
Whitebait with slow cooked garlic in lemon oil, aioli and dressed seasonal leaves
Chicken liver parfait served with red onion jam and Melba toast
To Follow
Roast rump of lamb, duchess potatoes, tender stem broccoli and red wine jus
Tray baked cod with a pine nut and herb crust, served pomme puree, pack choi and white wine cream sauce
Braised Blade of beef with pomme puree, caramelized shallots, carrot crisps and red wine jus
To Finish
Dark chocolate pots, served with fresh berries and chocolate shavings
Glazed lemon tart, served with mixed berry compote and Chantilly cream
Raspberry crème brulee served brandy snap sticks
| menu_3.pdf |
Have your own ideas? email ashleeschefsecrets@hotmail.co.uk or get in touch here to discuss your bespoke menu.
