Fine Dining Sample Menus

Our fine dining and private chef catering service cater for parties of 6 or more people throughout Greater Birmingham, and for parties of 20 to over 300 people throughout Central England, the Home Counties & London.

 

We only use high quality, fresh ingredients, which are professionally cooked by our experienced chefs, and served in your home, or the venue of your choice.
Below is a selection of our most popular seasonal fine dining and private chef menus.
These are just £27.95 per person or £30.95 per person with an additional cheese course. Dessert as a Trio is an additional £2.95 per person.

The above dishes are examples of what our professional catering team can prepare and cook for you.

 

However, with most clients, we design a menu specifically for them reflecting their particular event, so if you’re looking for something different, why not give our Head Chef, Liam a call on 0796 883 0755 or click the link below and we will get back to you.

Get A Free Menu Planning Session
Spring Sample Menus

Starters

  • Seared herbed tuna and niçoise salad
  • Oriental tartare of salmon with pickled ginger
  • Potted chicken liver paté with Melba toast and a red onion marmalade
  • Asparagus with a poached egg and a light citrus hollandaise

Main Courses

  • Herb crusted rack of spring lamb, Parisienne potato and vegetable ratatouille
  • Chicken supreme stuffed with roasted red pepper and mozzarella served with French beans and a light tomato coulis
  • Wild sea trout with leeks and crushed new potatoes
  • Aubergine gateaux with parmesan and basil

Desserts

  • Lemon posit with biscotti biscuits
  • Poached strawberry, rhubarb and champagne jelly with a refreshing lemon granita
  • A classic Eaton mess
  • Mango and dark chocolate mousse
  • A selection of cheeses
Autumn Sample Menus

Starters

  • Golden onion soup with cheese toasts
  • Lightly spiced pan-fried scallops with a cauliflower purée
  • Pan-fried pigeon with beetroot, rocket and a caramelised hazelnut salad
  • Ham hock and chicken terrine wrapped in savoy cabbage served with a pear saffron chutney

Main Courses

  • Monkfish wrapped in Parma ham served with a potato cake and Mediterranean vegetables
  • Beef wellington served with fondant potato, honey glazed carrots and watercress (or a colcannon parcel)
  • Pressed belly of pork with crisp crackling, caramelised apple and pomme Dauphinoise
  • Wild mushroom and rocket and wilted baby spinach risotto finished with truffle oil

Desserts

  • Chocolate and toffee fondant
  • Apple Tarte Tatin with rum and raisin ice cream
  • Edwardian pumpkin cake cheesecake
  • Fig and frangipane tart
  • Cheese selection
Summer Sample Menus

Starters

  • Chilled melon soup with seasonal fruits and fromage frais
  • Thai crab cakes with a homemade tartare sauce
  • Watermelon, mint and feta salad
  • Antipasti of marinated grilled vegetables or cured meats

Main Courses

  • Poached chicken with herb crushed new potatoes and a mushroom velouté
  • Chateaubriand with creamy horseradish mashed potatoes and green vegetables
  • Sole steamed with spring onions, ginger, garlic and a light soy sauce
  • Chèvre salad of herb goats cheese, caramelised pear, celery and roasted pine nuts

Desserts

  • Summer pudding stack complemented by homemade white chocolate and mint ice cream
  • Strawberries and cream with shortbread biscuits
  • Vanilla pannacotta served with a blackberry compote
  • A bitter chocolate mocha tart
  • A selection of cheeses
Winter Sample Menus

Starters

  • Roast vine tomato, pepper and garlic soup
  • Bouillabaise of mussels, snapper and king prawns
  • Warm chicken salad with crisp Parma ham and herb olive oil
  • Twice-baked cheese soufflé served with apple and sultana chutney

Main Courses

  • Salmon en croute with sautéed spinach
  • Oven-roasted duck breast with caramelised swede and fondant potato
  • Peppered steak with mushroom fricassee, confit of cherry tomatoes and lyonnaise potatoes
  • Broccoli and filo flan with a spiced nut pilaf

Desserts

  • Chestnut and chocolate truffle cake
  • Trio of crème brulée
  • Tiramisu
  • Banana Tarte Tatin with rum caramel sauce
  • A selection of cheeses

The above prices exclude VAT.

Let’s Get Started On Your Fine Dining/Private Chef  Event

 With most clients, we design a menu specifically for them reflecting their particular event, so if you’re looking for something different, why not give our Head Chef, Liam a call on 0796 883 0755 or send us a message using the form below and we will get back to you.