ORIGINAL RECIPES

ChefGary's Three Course Gourmet Dinner Party Menus

 

 
Duo of roast duck, cherry and red wine gravy
 

 

3 Courses for £70 Per Head

Multi-choice menus will incur a supplement - exceptions for Special Dietary requirements

 

 
 

Starters

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Hot smoked duck breast & crisp confit duck salad - hoi-sin, tamarind & plum dressing - charred watermelon - cucumber - spring onion - toasted cashew nuts
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Crisp chicken thigh, garlic & paprika - seared chorizo - saffron rice - roasted tomato & fresh basil sauce
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Chilli marinated King prawn - prawn & crab cake, ginger & coriander - crispy shallots - coconut curried sauce
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Beetroot & pink gin cured salmon - horseradish & tarragon salmon fish cake - orange roasted baby beetroot - Winter green salad
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Twice cooked, soy, honey & Chinese 5 spiced pork belly - sea salt crackling - curried puy lentils - textures of cauliflower
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Wild mushroom & truffle soup - feta & rosemary scone - toasted walnuts - truffle & soy foam
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Puff pastry tarte - caramelised red onions - crumbled feta - toasted walnuts - roasted figs - rocket salad


 
 

Mains

Roast dinner

Duo of British beef:
Pan roasted pave of Hampshire sirloin - individual brisket & wild mushroom pie - Dauphinoise potato - horseradish & celeriac puree - roasted carrots - red wine gravy
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Assiette of Winter chicken: 
Crispy skin roasted free range chicken breast - confit of thigh - fondant potato - butternut squash - kale - chicken gravy
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Pork & apple:
Pork tenderloin, susagemeat & black pudding wellington - confit sliced belly - bubble & squeak - Winter greens - apple sauce
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Sea bass fillet:
Pan seared sea bass fillet - choizo, squid & saffron risotto
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Roasted butternut squash, kale & red pepper Wellington - puff pastry - wild mushroom gravy (V)
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Vegetarian Paella
Roasted pepper, courgette, charred aubergine, peas and spinach, garlic, oregano,
short grain rice, white wine, saffron, tomatoes and lemon (V)


 
 

Desserts

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White chocolate and raspberry baked cheesecake - ginger crumb - red berry sauce - caramel tuille
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Lime meringue pie -
crisp sweet pastry, lime curd, soft toasted meringue - macerated berries
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Vanilla and honeycomb creme brulee  lemon and black pepper short bread
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Toasted pecan chocolate brownie - popcorn and salted caramel ice cream
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Apple tart tartin - cinnamon, ginger and caramel sauce - vanilla cream
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Spiced plum and ginger bakewell tart - stem ginger and mulled wine ice cream

Choose up to three (Recipes may vary as multi-choice desserts)

 
 

 
 

View  ChefGary's Set Menus

* For bespoke menus and more information on Intolerance's/Allergies please get in contact * 
(Bespoke Menus may incur a supplement)