Christmas Fine dining 2018
Scottish smoked salmon gravlax on blini, Caramelised red onion beetroot compote, with orange dill mustard dressing with sesame tuile.
Smoked duck Caesar salad with duck croutons, and crispy parmesan crumble.
Thai tiger king prawn chermoula with aromatic crispy vegetables with rapeseed basil dressing
Black tiger prawn & crayfish cocktail on roman lettuce heritage tomatoes with a bourbon seafood sauce
Japanese Panko crumble Sweet potato chilli coriander crab & lobster fishcake with sweet chilli jam
Panko sesame coated Wild mushroom parmesan arancini sun dried tomato pesto with toasted pine nuts (V)
Caramelised onion tart Tatin sun blushed tomatoes, smoked apple wood cheese dressed with, micro herb salad, beetroot & balsamic glaze (V)
Sautéed Kentish asparagus spears served with poached free-range egg, glazed hollandaise sauce and shaved Wiltshire truffles.
Cured fillet of mackerel served with poached rhubarb and radish and watercress salad ad raspberry vinaigrette dressing
Herb crust Fillet of halibut, with roast cauliflower puree and clam and samphire butter sauce
Baked sea bass fillets, bean, chorizo picante, Provencal vegetable sauce
Roast rump of lamb with fondant potatoes caramelised onion puree, baby autumn vegetables
Port red currant mint sauce.
Tea – smoked breast of duck served with French puy lentils millinaise and orange – glazed plum salad
Roast Norfolk bronze turkey lemon thyme stuffing, duck fat roasted potatoes, honey roasted parsnips seasonal vegetables red wine thyme sauce
Free range corn fed chicken supreme with autumn vegetables champagne tarragon sauce
Roast belly of pork petit pois a la franchise compressed caramelised apples with apple cider mustard sauce
Vegetable filo wellington, spinach roasted Parmentier potatoes tomato pepper basil sauce (V) (VEGAN)
Roasted Butternut squash petit pois wild mushrooms risotto parmesan crispy shallot crumble
Triple chocolate mousse with chocolate straws & popping candy
Raspberry crème Brulee with Chantilly cream
Vanilla panna cotta autumn berry compote
Fresh berry pavlova raspberry coulis
Passion fruit mousse with mango passion fruit coulis
Baileys crème Brulee
Lemon tartelette with orange suzette sauce
Strawberry mascarpone tartelette
French apple flan with vanilla bean ice cream
Chocolate brownie Chocolate sauce with vanilla bean ice cream
Camembert, brie de meaux, Roquefort, gorgonzola dop piccante
Reserve gruyere, long Clawson stilton, mature cheddar, red Leicester,
with ith grapes, celery, walnuts, chutney, biscuits or artisan breads
£ 7.95 per person
Christmas Fine-dining FAQ
Pricing information: Per person, excluding VAT.
Deposit: 50% deposit 7 working days before the event and balance payable within 30 days existing company accounts.
Orders by 12:00 noon, 3 working day prior to the event and cannot be lowered after this time.
Minimum order cold canapés: 20 guests
Hot canapés: 50 guests, chef and oven are required for hot canapés.
Delivery & collection charge: Calculated by postcode.
Wines, beers and soft drink deliveries by Smith’s Catering are supplied “sale or return” and wines include free glass hire.