Canapés

Sliced sausage/salami

Garlic mushrooms

Garlic Bread

Roast Camembert cheese with vegetable crudités/mouillettes

Melon soup

Cream of beetroot

Cream of avocado

Gaspacho

Baguette croutons with goat cheese/tapenade/sun-dried tomatoes/pâté

Quail eggs with celery salt

Deep-fried breaded brie fingers with cranberry dip

Prawn/vegetable tempura

Cherry tomatoes with mozzarella

Tzatziki/hummus/taramasalata with pitta bread

Blinis with caviar/fish eggs and crème fraiche

Anchovy/tapenade/sun-dried tomato/pesto croissants

Spicy chorizo miniature sausage rolls

Mini croque-monsieurs

Honey-roast tomatoes

Merguez lamb sausages

Gougères with cheese/chorizo

Home-made potato and vegetable crisps

Parmesan biscuits

Roast chestnuts

Mini pizzas

Foie gras on melba toast

Smoked mackerel pâté

Filled tortilla/filo cups

Potato skins

Tomato and basil tartlets

Gravlax

Mini rösti

Bacon/salmon-wrapped prunes/apricots

 

 

 

 

 

 

 

 

 

Entrées

 

Roast prawns with lambs-ear salad and pomegranate seeds

Courgette soup

Carrot and ginger soup

French onion soup with cheese and herb croutons

Cauliflower and Stilton soup

Minestrone soup

Pan-fried fresh foie gras with seared pears and pear sauce

Artichoke cakes with provençale tomato salad

Lentil and smoked sausage soup

Warm vichysoisse

Smoked salmon risotto with prawns

Red mullet salad

Pumpkin soup with crab, tomato cappuccino

Trilogy of tomatoes ‘confites’, goat cheese and aubergine caviar, pistou sauce

Smoked salmon mousse, chive cream

Millefeuille ‘Provençal’, grilled slices of courgette, aubergine, tomato and pepper

Warm caesar salad

Wild mushroom casserole, puff pastry covers

 

 

 

Main courses

 

Roast rib of beef, parmesan parsnips, chestnut brussel sprouts

Baked cod with herb crust, olive oil mash, carrot and cumin purée

‘Pond pie’ – shepherd’s pie made with confited duck thigh meat, garden peas

Monkfish tails in parma ham, creamed cabbage with bacon lardons

Rabbit in mustard sauce, snow peas, roast potatoes

Veal escalopes with wild mushroom sauce, noodles

Seafood risotto served in a parmesan pancake

Saddle of lamb stuffed with whisky-marinated dried prunes, vegetable crisps, broccoli

Roast guinea fowl with pomegranate sauce, cauliflower purée and‘beignets’

Slow-roast lamb shanks with thyme gravy, mash potato and minted carrots

Poached fillet of beef served with poached vegetables

Grilled swordfish with roast seasonal vegetables

Tea-smoked duck breast, cherry sauce, rosti potatoes, pea purée

Slow-roast pork belly with apple chutney, pear chips and caramelized onion mash

Venison casserole with grilled root vegetables

Pork chops ‘charcutière’

Poached sea bass/sea bream, steamed vegetables

Veal liver with onions, mash, seasonal vegetables

 

 

 

Desserts

 

Pears poached in mulled wine, apple collars, mulled wine syrup

Dark and white chocolate mousse with red fruits, coulis

Crepes suzette

Pinapple stuffed with chocolate and honey five-spice cake, pineapple custard

Rice pudding with Drambuie-soaked prunes

Banana tart tatin, clotted cream

Profiteroles with vanilla ice cream, chocolate sauce

Grand Marnier soufflé

Pannetone bread and butter pudding, vanilla custard

Clafoutis’ batter pudding with seasonal fruit

Chocolate truffle tart, apricot coulis

Trio of crème brulées (vanilla, green tea, cinnamon)

Fruit and whipped cream millefeuille stacks

Tiramisu

Profiteroles

Chocolate fondu, seasonal fruits, ‘cat tongue’ biscuits