www.wildgourmetcatering.com

Dinner party menu 1

· A selection of Canapés

· Choose one item  from our starter menu

· Choose one from our fish course

· One soup

· A main course of your choice

· And one amazing sweet to complement your meal

     Dinner party  are all  bespoke please ring

Text Box: To contact us:

Phone: 07790-555819

             01942-817046

Email:  james@wildgourmetcatering.com

 

 

 

 

Wild sea bass on a bed of sweet and sour red onions

 

Smoked duck on braised red cabbage with an orange

reduction sauce

 

Panade wood pigeon stuffed with garlic and cream cheese on a bed of rocket and a balsamic reduction

 

Red legged partridge breast stuffed with horse chestnuts and garlic moose and a little wild mushroom cream sauce (seasonal)

 

Fresh wild tuna quickly seared served on a bed of rocket with a citrus caviar

 

Tomato tartan with chive and garlic creme fresh

 

Smoked salmon  served en croute with dill and lemon mayo

 

Black pudding tower with potato cakes and crispy onions  with an English mustard sauce

 

Mixed game terrine

 

Chicken liver pate

 

Crab moose on a baby leaf salad

 

 

 

 

 

           Wild mushroom and truffle oil

          

           Butternut squash and willi wonkers 100% coco

          

           Curried parsnip   

 

Spinach and smoked garlic

 

Chowder

 

Cream of  broccoli 

 

Carrot  and orange

 

Leek & potato

 

Or why not try a 3 in 1 bowl

 

 

Rack of lamb served on a fondant potato, game crisp, port jus

 

Chicken stuffed with black pudding served on caramelised red onion mash and a wholegrain mustard sauce

 

Duck breast served on asparagus tips with a Cointreau sauce

 

Pork fillet with wild mushroom & brandy sauce

Served with al dente baby vegetables

 

Venison wellington  a wee twist on the beef wellington but with a lot of flavour! Served with a port jus

 

Whole wild partridge raped in air dried ham served with wilted spinach

A simple white wine and garlic sauce

 

Organic salmon served with white wine sauce on a bed of asparagus

 

Panada mackerel fillet served on a baby leaf salad dressed with balsamic vinegar  & home made tarter sauce

 

Wild mushroom and tarragon risotto with a parmesan tulle

 

 

 

 

 

 

 

 

Sticky toffee pudding with a vanilla bean ice-cream

 

Wild mess a wee twist to an Eton mess

 

Assiete of sweets 

 

Vanilla panacota

 

White chocolate cheese cake

 

Profiteroles filled with Baileys covered with a thick chocolate sauce

 

 

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Text Box: Soup Course
Text Box: Main Course
Text Box: Sweets
Text Box: Starters