I have catered for a few events previously for Patrick and Tania Trant, including providing chilli, rice and condiments for a new years eve party and also providing bacon rolls, hot soup, coffee and biscuits for an event at Norman Court Stud. My most recent event with them was to provide the catering for a Sunday lunch Banquet for eight persons. When I come to do a Private Dinner Party it is a great way to ensure providing top quality food and service while being able to relax in your own home and enjoy the occasion.
Menu
Canapes
Smoked salmon on granary toast, lemon, black pepper and fresh dill.
x x x
Pork chipolatas, honey, mustard and sesame glaze.
x x x
Individual Parma ham and asparagus quiche.
x x x
Quails eggs with celery salt.
ChefGary's freshly made cheese and spring onion bread.
Main-course
Roast rib of beef, Yorkshire pudding, red wine and rosemary gravy.
Dauphinoise potatoes, roast potatoes, glazed baby carrots, mashed swede and parsnips,
Saute green beans with bacon and shallots.
Dessert
Chocolate orange cheese cake, raspberry coulis,
or
Meringue, chantilly cream and summer berries.
Cheese course
Mature cheddar, Stilton, Brie and French rouille,
Celery, apples, red grapes, caramelized onion chutney.
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| Canapes |
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| Cheese and spring onion bread |
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| Roast rib of beef, Yorkshire puddings. |
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| Cheese board |
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