Dinner Party Spring Menu 2017

Dorset Fine Dining

South West Wedding caterer of the Year 2017

To Start

  • Lyme Bay scallops, black strap bacon, croutons, raspberry, leaves
  • Torched mackerel fillet, kohlrabi remoulade, creme fraiche, apple and beetroot relish
  • Home cured salmon, fresh wasabi, sour cream, sour dough and rocket
  • Ham hock and chicken terrine, pickles, truffle mustard, toasted sour dough
  • Crispy sesame crusted goats cheese, citrus salad
  • Ham hock hash, poached egg, sweet minted pea puree
  • Venison, wild boar and pigeon terrine, caramelised orange, brioche
  • Hand picked Lyme bay crab, chilli, coriander, crostini, rocket, homemade mayonnaise
  • Lobster Thermidor, parmesan crisp, flowers, cress
  • Beetroot, ash goats cheese, rosemary shortbread, beetroot vinaigrette
  • Wild mushrooms, crostini, fried duck egg, parsley and garlic butter
  • Burrata and Heirloom tomato salad, black olive, herb oil and chicory
  • Moules Mariniere, crusty bread
  • Whipped goats cheese cigars, spring vegetables, pancetta, lemon

Intermediate courses available

  • Gin and Tonic granita, assorted melon
  • Sorbet selection

Main Course

  • Braised beef cheek, pancetta, pancetta, button mushroom, mash and Vichy carrots
  • Roast chicken breast, truffle mash, roast chicken veloute, scratchings
  • West County Grass Fed Onglet steak, chunky chips, peppercorn sauce
  • Fillet of West country beef, haggis, whisky sauce, sauté potatoes
  • Confit duck leg, wild mushrooms, red wine sauce, mash
  • Slow cooked and pressed belly of pork, apple, crackling, caramelised apple sauce, spring vegetable bubble and squeak
  • Lamb rump, creamed potato, broad bean, pea and tomato fricassee
  • Fillets of sea bass, tartar butter, sautéed greens
  • Trout fillet, herb crust, wilted spinach, beurre blanc, new potatoes
  • Baked hake fillet, hazelnut and parsley crust, moules mariniere, orzo
  • Baked portobello mushroom, chickpea, aubergine and artichoke, preserved lemon gremolata


  • Vanilla panna cotta, macerated compressed berries, homemade granola
  • Sable Breton, Seasonal berries, whipped cream
  • Apricot bread and butter pudding, malted milk custard
  • Warm Dorset apple cake, fresh cream
  • Peanut butter and honey cheesecake, sour cherry and caramelised banana
  • Warm pear and almond tart, spiced fruit ice cream
  • Passion fruit curd, tart torched Italian meringue, raspberry
  • DFD Eton Mess
  • Gooey chocolate brownie, praline cream, chocolate sauce, soil, marshmallow
  • A selection of some of our favourite South West cheeses, crackers, grapes and chutney

Coffee and Truffles £3.50

Prices from £42pp exc vat for a 3 course meal

Please note some dishes carry a surcharge and are marked with *, i will then quote accordingly

Staffing for the evening to include a private chef and waiting staff is £120 exc vat and includes clearing up based on 12 guests. More guests would require 2 waiting staff and increase costs.

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