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Menus


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Menus


Sample Menus


Menu One
£37.50

Leek and Potato Veloute,
Chives and Croutons

Lincolnshire Sausages Garlic
and Thyme Mash, Green Beans
and a Red Onion Marmalade

Black Forest Trifle

Teas and Coffee

 

Menu Two
£38.50

Salmon and Smoked Haddock
Fish Cake, Pea Shoots and
Sauce Remoularde

Pan Fried Breast of Chicken,
Slow Roasted Cherry Plum Tomatoes, Chorizo and Black Olives

Seasonal Berry Pavlova,
Fruit Coulis

Teas and Coffee

 

Menu Three
£38.50

Marinated Goats Cheese,
Parma Ham and Rocket Salad,
Truffle Oil

Lamb –Two Ways. Slow Braised
Shoulder and Roasted Best End.
Seasonal Fresh Vegetables and Potatoes

Sticky Toffee Pudding,
Vanilla Ice Cream

Teas and Coffee


Menu Four
£39.50

Platters of Antipasti, Olive Breads
and Tapenade

Roasted Rump of Lamb,
Gratin Potatoes, Red Currant
and Rosemary Sauce

Vanilla Panna Cotta, Almond
Tuilles and Seasonal Berries

Teas and Coffee

Menu Five
£40.00

Salmon and Smoked Salmon Terrine, 
Alresford Cress and Shoots

Honey Roasted Breast of Duck,
Confit Leg Sour Cherry Port Sauce

White Chocolate Torte, 
Belgium Chocolate Sauce

Teas and Coffee

Menu Six
£40.00

Warm Fillet of Bass, Nicoise.
Quail Egg, Basil, Cherry Tomatoes 
 Green Beans and Olives

Pan–Fried Breast of Guinea Fowl,
Slow Roasted Leg, Giant Cous Cous
and Vegetable Caponata

Eton Mess, Honeycomb and
Seasonal Berries

Teas and Coffee


Menu Seven
£41.50

Terrine of Duck Confit,
Duck Liver, Caramelised
Grape Chutney


Roasted Fillet of Salmon, 
Spiced Rice Cakes,
Mild Curry Cream

Key Lime Pie

Teas and Coffee

Menu Eight
£44.00

Classic Prawn Cocktail

Fillet of Beef, Braised Ox Cheek,
Thyme Mash and Roots,
Madeira Sauce


Trio of Desserts in Miniature

Teas and Coffee

Menu Nine
£38.50

Beetroot and Goats
Cheese Salad

Orange Jelly and Balsamic
Wild Mushroom Arancini,
Parsnip and Vanilla Puree

 ~

Warm Chocolate Brownie,
Pistachio, Chocolate Sauce

Teas and Coffee

 


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Canapé and Drinks


Canapé and Drinks


Hot Varieties


Lamb Kebabs with
a Mint Pesto

~

Chicken Sate with 
a Peanut Sauce

~

Mini Vegetable
Samosas

 

Smoked Cheese and Ham Croquettes with Pommery Mustard Sauce 

Fish Goujon,
Sauce Gribiche

~

 Chilli, Tomato Pizza 

 

 

Spiced Prawns in
Filo Pastry

~

Red Leicester
Cheese on Toast

~

Caponata Tartlet’s with
Melted Mozzarella

~

Thai Chicken and Lemon
Grass with a Lemon and
Ginger Sauce

~

Chipolatas, Honey
Mustard Sauce

~

Cheese Straws

 

Prawn and Sesame
Seed Toast

~

Spring Rolls,
Plum Sauce

~

Black Lentil Arancini
with Parmesan

~

Spiced Crab Cake
with a Lime
Mayonnaise

~

Smoked Haddock,
Welsh Rarebit


Slow Roasted Belly Pork
and Apple Sauce

~

Shepherds Pie
on a Spoon

~

Leek and Potato Soup
with Chives 

 ~

Tartlet of Spinach,
Quail Egg and Smoked Haddock

~

Chicken and Chiozo
Kebab



 


Cold Varieties 


Smoked Salmon on
Wholemeal Bread,
Cracked Pepper

~

Quail Egg Tartlet,
Sauce Hollandaise

~

Curried Prawn Tartlet’s

~

Salmon Tartare, Sour Cream
and
  Chives Gravlax on
a Blini Pancake

~

Soused Mackerel
Sushi Rice

Crostini of Blue
Cheese and Red
Onion Jam

~

Avocado Sushi with
Olive and Peppers

~

Taramasalata Tartlet

 ~

Rare Roast Beef on
Yorkshire Pudding with
Horse Radish Cream



 

Parmesan and Black
Olive Shortbread with
Basil Pesto and Feta

~

Savoury Scones –
Various Toppings

 ~

Paté on Brioche

 ~

Marinated Tiger
Prawns with Chilli
and Coriander               

 


 

Rillette of Duck,
Spiced Orange
Marmalade

~

Smoked Aubergine
Palmiers

~

Mint Tortillas

~

Seared Tuna, 
Mango Chutney

 

 


Sweet Varieties 


Mini Pavlovas

~

Lemon Chiffon Pies

~

Millionaires' Shortbread

Mini Mince Pies

 

 

Chocolate Profiteroles

~

Chocolate Brownie

Lemon Tart

 

Chocolate Dipped Strawberries

~

Scones Jam and Cream 

~

Doughnuts Chocolate Sauce

 

 

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Dinner Party


Dinner Party


Dinner Party Items


Dinner Party Starters

 Smoked Salmon and Sole
Timbale with a Pink Peppercorn
and Chervil
Butter Sauce.

 ~

 Terrine of slow cooked pork Belly, spiced apple sauce and Crackling

 ~

Ravioli of Chicken and Lobster,
 
Shellfish Dressing.

Warm Goats Cheese Salad with
a Tomato, basil and Shallot Dressing.

Pan fried Scallops, Asparagus,
 
chorizo and Pea Shoots.

Marinated Salmon and Smoked
 
Salmon Tatare.

 

Dinner Party Fish

Braised Monk Fish with flash
Fried Vegetables and a
Coriander and Ginger Sauce.

Fillet of Sea Bass with Roasted Fennel, Orange Hollandaise

Red  Mullet, Lightly Soused,
served with Fresh Pasta and Tomato Salsa

Fillets of Salmon with Crab and
served with Mussels and a Saffron Cream.

~

Fillet of Cod Served on Fresh
 
Spinach Leaves and Bacon With a Sherry Butter sauce.

Fillet of Halibut with a Glazed
White Wine, Grape and Parsley Sauce.

Dinner Party Mains

Roasted Breast of Duck with a
Beetroot and Coriander Sauce.

Fillet of Beef topped with pan
fried Goose Liver and a Madeira Sauce.

Breast of Guinea Fowl, Honey
Roasted and served with Red
Currants and Thyme scented Sauce.

Pan fried Calves Liver with
Garlic Mash  and a Red Onion Marmalade.

Noisettes of Lamb with Roasted
Shallots and Garlic Port Wine Sauce.

Loin of Venison with a Celeriac
Puree and Smoked Bacon Red Wine Sauce.

 

 

Dinner Party Deserts

Panna cotta with Fresh Berries.

Mango Mousse with Raspberries.

Classic Lemon Tart.

Dark Chocolate Parfait with an
Orange Compote.

Summer Berry Pudding with
Clotted Cream.

White Chocolate Mousse with
Spiced Poached Pear and a Red
Wine Syrup.

Chocolate Bread and Butter
Pudding, Vanilla Cream.

Poached Apples, Glazed and
served with a Caramel Sauce.

Warm Pecan Tart with
Cinnamon Ice Cream.

Tiramisu Cheesecake.

 


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Taster Menu


Taster Menu


Taster Menu


Amuse

Crayfish Bisque

Starter

Terrine of Foie Gras, warm Confit of Duck Leg,
Pear and Raisin Chutney and Brioche Toast.

Fish

Tempura Fried Cod, Minted Pea Puree and Chips,
Smoked Tomato Ketchup and Balsamic Vinegar.

Granite

Lychee and Lime

Main Course

Fillet of Beef, Caramelised Shallots and Garlic.
Slow Braised Ox Cheek, Cauliflower and Vanilla Veloute,
Fondant Potatoes.   

Pre Dessert

Pink Champagne Jelly, Red Currant Compote and Sesame Praline.
Banana Fritter with Mango Mousse - Chocolate Parfait , Pistachio Sauce-

Savoury

Veal Kidney and Wild Mushroom Tartlet

Coffee and Truffles


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Afternoon Tea


Afternoon Tea


Sample Afternoon Tea Menu


Canapé Selection

Five varieties and on average
five pieces per guest.

 

Assorted Tea Sandwiches

Smoked Salmon

Cucumber

Tuna

Cream Cheese and Chives

Egg and Cress

Hamand Pea Shoot

Cheese and Tomato

 

Teas, Coffee and
Handmade Chocolate Truffles

 

Savoury

Mini Quiches

Quail Egg Scotch Egg Sauce Tatare

Somoza and Spring Rolls, Plum Sauce

Mini Roast Beef and Yorkshire Pudding

 

Sweet

Pastries in Miniature

Éclairs

Lemon Tarts

Scones Jam and Cream

Chocolate Brownie

Shortbreads

Mini Pavlovas