Autumn & Winter Dinner Collection 2013

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Megan Simmons
5 years ago
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1 DINNER COLLECTION Usually selected for more formal occasions or celebrations. Dinner can be served in three or more courses, and courses are often chosen to complement each serving.

2 Autumn & Winter Dinner Collection 2013 Please choose your own menu by selecting one starter, one main course and one dessert to create your own menu for your function. Please feel free to discuss with us the feasibility of having a choice of dishes at your event. Once you have selected your menu we can price accordingly. Also please choose one vegetarian starter and main course and ensure we are advised of any dietary requirements in advance. If you would like to discuss any particular dish or create a certain cuisine theme, please do not hesitate to get in touch. As a company we believe the menus that we construct should be as unique as our clients. Formulating a menu in collusion with clients from our range of food collections, allows truly original offerings. It allows you to create an extraordinary menu rather than the ordinary!

3 Autumn & Winter Dinner Starters Soups Cream of wild garlic & watercress, grilled feta cheese crouton, white truffle oil Classic Italian minestrone, garlic & rosemary flat bread, fresh parmesan cheese French onion, gruyere cheese on toast, onion marmalade Cream of Guernsey tomato with bocconcini, deep fried basil Velouté of leek & potato, chive oil, walnut & raisin bread Roast chicken velouté, parsley & garlic butter crispy wing, Guernsey cream Cold Starters Smoked salmon tartar, pink grapefruit & baby caper dressing Chicken, pistachio ballotine, salad nicoise, balsamic reduction Wafer thin Smoked salmon, cucumber carpaccio watercress purée, citrus oil Homemade chicken, duck liver pâté, toasted brown bread bloomer, blueberry chutney Smoked haddock Scotch egg, paprika hollandaise, green salad Seared trout niçoise; baby new potatoes, blistered cherry tomatoes, steamed green beans, quail s eggs & caviar Broad bean, asparagus & crisp pancetta salad with soft cooked duck egg Carpaccio of beef, celeriac remoulade, rocket leaves & parmesan croute Bloody Mary king prawn & langoustine martini cocktail with cucumber caviar Ballotine of smoked salmon & Guernsey chancre, soused cucumber, radish salad, citrus dressing Salad of seared duck, crispy pancetta, watercress, pink grapefruit, honey & lavender dressing Pressed ham hock & smoked chicken tian, spring onion, apricot & pistachio: onion & orange confit Sliced, seared tuna with wasabi & sesame crust, mizuna cress, soy & ginger dressing Marinated beetroot carpaccio, crumbled feta, soft herbs & micro herbs (V) Antipasti plate: char-grilled courgettes & aubergines, roasted pimento peppers, baby artichokes, bocconcini balls, basil oil, balsamic syrup & baby ciabatta (V) Marinated buffalo mozzarella in lemon oil and garlic served with poached figs, basil, roasted pistachios & drizzled honey (V)

4 Autumn & Winter Dinner Starters Warm Starters Duo of Guernsey crab: rich crab bisque served with a spiced crab filo baton Confit duck leg, puy lentils, honey & ginger glaze Tea smoked duck spring rolls, pickled Asian salad Smoked haddock and new potato terrine, pea purée, lemon caper dressing Vine tomato, caramelised red onion & feta empanadas Chancre crab onion bhaji, chilli, basil & mango sorbet Seasoned & crispy skinned salmon fillet served with a fennel & orange salad Wonton parcels of confit duck, spring onion & hoisin sauce Guernsey frie d or, roasted butternut squash, garlic & sage filo parcels (V) Ravioli of crushed peas, ricotta, parmesan & mint courgette salsa verdé, warm asparagus velouté (V) Red lentil, sweet pepper and mozzarella savoury cake, herb salad & piquant red pepper coulis (V) Double baked Guernsey cheddar soufflé with pear, rocket & walnut salad (V) Vine tomato, caramelised red onion & feta empanadas, rocket leaves, balsamic syrup (V)

5 Autumn & Winter Dinner Mains Chicken Corn fed chicken breast, young broad beans, baby edamame & French bean warm salad, buttery braised potato tower, madeira jus Stuffed chicken breast, Fenella Madisons fort grey cheese, spinach, leek, white wine jus Parma wrapped supreme of chicken, goats cheese & chive mousse, buttered mash, tomato reduction Corn fed garden crumbed chicken kiev, edamame beans, garden peas, baby new potatoes, roasted cherry plum tomatoes Beef Rich beef stew with red wine & horseradish dumplings, fondant potato, garlic cabbage Slow cooked Thai beef massaman curry, jasmine rice Chargrilled Ribeye steak, dauphinoise potatoes, fine beans, béarnaise sauce Sueco s beef & liberation ale pie, crushed root vegetables Pork Slow braised Guernsey Pork, bramley apples, hedge- veg, Rocquette cider cream sauce Sticky slow roasted belly pork & oven baked apples, creamy celeriac and potato mash Ham hock & parsley sauce, creamy mash, garlic cabbage, garden peas Trio of Locally Produced Sausages, wrapped in leek with creamy mashed potato, pickled balsamic red cabbage, thyme roasted root vegetables, madeira jus Roasted pork fillet saltimbocca, garlic & shallot mash, bean medley, Rocquette cider gravy Lamb Braised lamb shank, crushed herb new potato, green beans, rich merlot gravy Slow roasted shoulder of lamb, dauphinoise potato, buttered carrots Roasted rump of lamb, confit shoulder, aubergine purée, chick peas, preserved lemon, rosemary & garlic potatoes Slow braised shin of beef, herb dumplings, colcannon potatoes, green beans Fillet of beef, cooked medium, cocotte potatoes, mini Yorkshire puddings, pink peppercorn jus

6 Autumn & Winter Dinner Mains Pheasant Roasted pheasant breast, fondant potato, garden peas Venison Venison casserole, garlic mash, root vegetables Loin of Venison, boulangere potatoes, sticky red cabbage, celeriac puree, juniper & black pepper jus Fish Oven roasted salmon Kiev, wilted spinach, saffron risotto Flash fried fillet of sea bass, sautéed potatoes, petite saladé, red wine syrup Steamed lemon sole, hot new potatoes, nicoise salad, dill vinaigrette Pot au feu of brill, baby turned vegetables, salad of local herbs Trio of steamed salmon, bass & sole, saffron mash, tomato concasse, chive beurre blanc Blackened monk fish, seafood cassoulet, basil pesto, lobster oil Fillet of salmon, dill mash, baby leeks with shrimp butter sauce Teriyaki salmon fillet with pak choi, chilli, ginger, sesame noodles Pecorino & parsley crusted lemon sole fillet, celeriac and apple potato cake, wilted spinach seafood bisque Vegetarian Butternut squash risotto fingers, wild rocket, salsa timbale of spring onion, cucumber, lime, tomato & coriander Stilton, leek, broccoli, cauliflower cheese, with crispy herb breadcrumb top Wild mushroom gnocchi with leek & ricotta Mediterranean vegetable & goats cheese strudel, garlic sauté potatoes, tomato, black olive white bean caponata, basil oil Thai scented Asian risotto, lemongrass, garlic, coconut milk, charred spring onions, rocket salad Field mushroom stuffed with sun blushed tomato, fort grey & pine nuts, roast onion boulangere, fine beans, red & green pesto, crème fraiche Butternut squash ravioli, roasted aubergine, crispy sage, sage cream sauce Malaysian style spiced vegetable curry with vegetables, chili coriander chickpea dumplings, garden peas and fried aubergine served with spiced rice Courgette, leek and fennel crumble, toasted almonds and home pickled beetroot salad Duck Honey & lemon thyme duck breast, sauté spring greens, onion purée, parisienne potatoes Confit duck, shredded garlic cabbage, dauphinoise potatoes

7 Autumn & Winter Dinner Desserts Dessert Classic Lemon tart Icky sticky toffee pudding, butterscotch sauce Granny smith tarte tatin, cinnamon ice cream*, caramel sauce Cappuccino cup tiramisu, chocolate bourbon cream Rhubarb & vanilla cheesecake, raspberry curd cookie Bitter sweet chocolate tart, sauce anglaise, nut brittle Raspberry sables, honey crème fraiché, strawberry salsa Fruit compote summer trifle, English custard, whipped Guernsey cream, hundreds & thousands Treacle tart, Guernsey dairy vanilla ice cream * Apple & cinnamon crumble, homemade vanilla custard Mulled wine poached pear, Hechet farm cinnamon ice cream* Rich chocolate and hazelnut brownie, homemade orange sorbet* Cheese Course Guernsey Cheeseboard; The Guernsey Dairy s extra mature cheese, Smoked Guernsey cheese, Fenella Madison s Torteval Fort Grey cheese served with dried fruit, celery, grapes, crisp savoury biscuits, relish & Guernsey butter Classic Cheeseboard; Local, English & Continental cheeses served with dried fruit, celery, grapes, crisp savoury biscuits, relish & Guernsey butter Baked Box Cheese; Warmed Camembert, served with dipping bread, crudités, grapes & dried fruit Welsh Rarebit with Homemade Fireside relish Coffee & Candies Locally Roasted & Ground Bean14 coffee; Rwandan Mugombwa filter coffee served in thermal cafieteries Classic chocolate mints Chocolate truffles Guernsey Fudge *Please discuss the feasibility of Ice cream for your particular event Rich chocolate brownie bites

Spring & Summer Dinner Collection 2014

Spring & Summer Dinner Collection 2014 DINNER COLLECTION Usually selected for more formal occasions or celebrations. Dinner can be served in three or more courses, and courses are often chosen to complement each serving. Spring & Summer Dinner