dinner menu ideas

canaps (select up to three) Steak tartare & anchoiade toasts Broad bean pt served with aged feta & mint Tomato concase with crme frache & chives croustades Aubergine caviar crostini Lamb kofta skewers with mint yoghurt Bit sized Potato rosti with smoked salmon & dill Crab & avocado tartlets with rouille Tomato confit, olive & anchovy tarts Goats cheesecake with red onion jam Chilli salt squid Smoked duck brioche crostini with sour cherry compote & chives Griddled prawns & asparagus with rocket aioli Chilled pea & mint soup shots with poached prawn Chilled gazpacho shots Bresola with Roquefort & fig Seared scallop, celeriac remoulade & pancetta starters Scallop, cucumber & yoghurt salad with smoked almonds Cream of fennel soup with smoked haddock Chilled lobster consomm (if local lobsters available) Langoustine & fennel bisque with Pernod Beetroot cured salmon with fennel, capers & new potatoes Oeufs Benedictine with smoked cod brandade Duck confit, beetroot & green bean salad Pork & parsley terrine with pickled cherries Ox tongue with Puy lentils & cold Ravigote sauce (white wine vinegar, Dijon mustard,garlic, cornichon, capers, shallots, parsley & chives) Beetroot & shallot tartes tatin with goats cheese Double baked spinach & ricotta souffl mains Pepper crusted fillet of beef served with a barnaise sauce, potatoes rosti, roasted cherry tomatoes & creamed spinach Beef fillet with a hot Ravigote sauce (chicken stock velout with parsley & chives & tarragon) & served with pototoes rosti & a salad of watercress & rocket Slow-roasted loin of pork with garlic, rosemary & fennel & served with crackling, roasted peaches & roasted jersey royals & watercress salad Lamb baked in lavender salt with mustard beans & truffle oil scented roasted potatoes Saddle of lamb with buttered runner beans - lamb stuffed with garlic cloves & spinach, & served with sauted potato slices & greens Roast rack of lamb with pancetta, summer vegetables & mint barnaise Pan fried cod fillet served with boulliabaisse sauce & served with roasted new potatoes Sea bass with sauted smoked bacon, red chicory, runner beans & red wine sauce Salmon en crote served with warm lemon & tarragon mayonnaise & roasted new potatoes & wilted spinach puddings Classic lemon tart bruled served with blackcurrant compote strawberry souffl with strawberry sorbet & Welsh shortbread Rhubarb & ginger crumble tart with ginger syllabub & pink syrup brandied cherry jellies with coconut bavarois & chocolate wafers pav of chocolate (dark chocolate sponge & set ganache) with home made raspberry ripple icecream Blancmange with strawberries Baked goats curd & lemon tartlets with blackberry & honey icecream Muscat crme brule with poached plums & plum sorbet