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STARTERS

  • Blinis with smoked salmon and crème fraiche
  • Spinach roulade filled with herb soft cheese
  • Roast aubergine and red pepper salad with grilled goats cheese
  • Cold fresh tomato and basil soup with parmesan crisps
  • Twice baked cheddar cheese souffle
  • Crab cakes with sweet chilli Sauce
  • Melted goat’s cheese on bruchetta with caramelized onion & honey dressing
  • Smoked breasts of chicken and duck with red onion marmalade
  • Smoked salmon & king prawns with lemon basil dressing on a bed of mixed leaves
  • Roast red pepper and celery soup
  • Tomato, buffalo mozzarella & rocket salad
  • Chicken liver pate, port jelly & onion chutney

MAIN COURSES

  • Breast of Barbary duck with star anise & redcurrant sauce
  • Whole poussin glazed with Maple syrup
  • Supreme breast of chicken wrapped in Parma ham with a leek & herb cream cheese filling
  • Chicken breast with shallot, apple & Calvados sauce
  • Breast of chicken with lemon & Balsamic vinegar
  • Pork fillet with lemon, cream & capers
  • Pork tenderloin stuffed with apricots & spinach
  • Rack of lamb with a thyme & red wine jus
  • Roasted fillet steak with caramelized onion and Balsamic sauce
  • Beef Wellington with a rich Madeira sauce
  • Roasted Cod with Pea Puree & Sherry Sauce
  • Mediterranean cod wrapped in Parma ham & stuffed with olives
  • Baked fillet of cod with spiced green lentils & coriander pesto
  • Baked salmon with creamy watercress & lime sauce
  • Teriyake & lime salmon fillets with spinach & salsa

VEGETARIAN

  • Morrocan style vegetable tagine with honeyed couscous
  • Filo parcels of wild mushrooms with a rich Madeira cream
  • Mediterranean vegetables millefeuille with buffalo mozzarella & basil dressing
  • Roasted vegetable terrine with a pesto & balsamic coulis
  • Warm goat's cheese salad with roasted vegetables & red onion marmalade
  • Triple tomato tart with a pesto drizzle
  • Parisian red peppers with a mushroom, halloumi cheese, bean & olive filling
  • Twice baked tomato & feta cheese souffle
  • Roast flat mushrooms stuffed with stilton & walnuts on a bed of rocket with sunblushed tomato dressing

DESSERTS

  • Lemon tart with crème fraiche
  • Raspberry crème brulee
  • Petits pots au chocolat
  • Blueberry & frangipane tart
  • Bitter chocolate tart
  • Tiramisu Poached pears with red wine
  • Chocolate espresso cake
  • Vanilla pannecotta with Cointreau sauce
  • Melting chocolate moments
  • Individual hazelnut pavlovas with raspberries
  • White chocolate torte
  • Sticky date puddings with warm toffee sauce
  • Dark chocolate roulade with white chocolate filling
  • Exotic fruit salad
  • Summer pudding with Mascarpone cream
  • Local strawberries with clotted cream (seasonal)
  • Melon & Champagne sorbet in a brandy snap basket
  • Baked vanilla cheesecake with poppyseeds

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