Private

CHEF HIRE

Dinner Party Menu

This menu is for a minimum of 12 people and is inclusive of service, crockery, cutlery and paper napkins. The whole party is required to choose the same starter, main and dessert (Special dietary requirements can be catered for separately)

Travel cost may apply depending on location. All our food is prepared in a kitchen where nuts, cereals containing gluten and other allergens are present and our menu descriptions do not include all ingredients. If you have a food allergy or intolerance, please let us know before ordering.

Private Chef

DINNER PARTY MENU

STARTERS

Thai coconut fishcakes with a soy, chilli and sesame dressing, Thai salad

Cave aged goat’s cheese, beetroot, walnut salad, honey and figs dressing

Smoked salmon, avocado wasabi mayo, fennel, apple, rocket

Merguez sausages, borlotti beans, confit tomato, black olive

Vegetable bhaji, coconut chutney, pickled red, onion salad

King Prawn, curry spices, mango, quinoa, lime, coriander salad

Steamed asparagus, crispy hen egg, watercress

Creamy artichoke parcel, prosciutto and basil salad.

Courgette carpaccio, Dorset burrata lemon confit, sundried tomato

Fricassee of chestnuts mushroom and caved aged cheddar on toasted brioche

 

OR Middle eastern selection (for the whole party to share):

Marinated olives, humus, Greek tzatziki, tomato and feta salad, aubergine and chickpea salad, flat bread, grilled halloumi with glazed figs.

 

OR Selection of four canapés and two nibbles

 

All starters are served with warm bread and butter

MAIN COURSES

Braised blade of beef, potato rosti, red wine jus, glazed onions

Roasted guinea fowl breast, wild mushroom and leek spelt risotto, toasted hazelnuts, pan jus

Moroccan beef, couscous, yogurt, flaked almond

Roasted corn fed chicken supreme, tarragon jus, celeriac mash.

Seared cod loin, wilted spinach, herb’s new potato, lobster sauce

Roasted Scottish salmon, horseradish mash, sorrel sauce

Slow cooked leg of lamb, cinnamon and pomegranate butter, lamb jus, fragrant pilau rice

Confit of duck leg, “baked potato”, cherry sauce

BBQ Lemon and oregano chicken leg, butter bean, chorizo, rocket

Butternut squash, goat’s cheese and walnut pie, with creamy mash and red wine sauce

Spinach and ricotta tortellini in a creamy parmesan and chives sauce, wild mushrooms fricassee

Slow cooked belly of pork, bubble and squeak, cider jus, roasted apple

 

Plant based options available.

All main courses are served with seasonal vegetables

DESSERTS

Chocolate brownie, salted caramel sauce, poached pear, vanilla ice cream

Vanilla and raspberry crème brûlée with shortbread

Mocha chocolate pot, whipped cream, toasted hazelnut

Banoffee pie, salted caramel sauce, toasted almond

Sticky toffee pudding, butterscotch sauce, clotted cream ice cream

Poached pear in red wine, walnut pavlova

Figs and orange salad, rose petal, cinnamon, flaked almonds, honey Greek yogurt

Blueberry custard tart, clotted cream

Eton mess: red berries, baby meringues, whipped cream, raspberry coulis

Trio of dessert: Cointreau panna cotta, chocolate brownie, red berries brandy basket

Selection of west country cheese and biscuits with an apple and cider chutney.

Get in

TOUCH

    Contact us with us and we will come straight back to you.

    We would love to hear from you, whether it be for a wedding, a special event or if you’d like to hire a chef for a dinner party.

    Please contact us on:

    General Enquiries: 01749 938465

    Address:  The Cottage, Cheese Yard, West Horrington, Wells, Somerset, BA5 3ED

    Email. info@thefrench-kitchen.co.uk

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