Personal Chef Dinner Menus – for a stress free dinner

Smoked mackerel paté
Served with home-made oat cakes and a side salad

Roasted Cherry Tomatoes
with olive oil, garlic and basil, served on ciabatta bread, and topped with shaved parmesan

Balsamic red onion and goats cheese tarts
Sliced red onion cooked in balsamic vinegar, in a short crust pastry case and topped with a round of soft goat’s cheese

Homemade soup of the day
The choices are limitless.  Our suggestions include roasted carrot and fennel, lentil, leek and potato, tomato, and creamy mushroom.  Served with crusty bread

Classic prawn cocktail
North Atlantic prawns served on a bed of shredded lettuce, cloaked in our own recipe seafood sauce, with brown bread and butter

Sticky chicken drumsticks
Coated with either barbecue or sweet chilli glaze, served with a side salad

Chicken:

Chicken ballotine (gf)
Chicken breast, stuffed with asparagus, rolled and then poached.  Served with a creamy garlic and white wine sauce

Chicken Chasseur
Whole chicken breast with smoked streaky bacon and mushrooms, cooked in a red wine and tomato sauce.  Served on a bed of mashed potato, with seasonal vegetables

Pan fried supreme of chicken (gf)
Served with a creamy leek and Stilton sauce

Chicken Balti (gf)
Served with basmati rice, naan bread, poppadoms and pickles

Chicken, leek and tarragon pie (can be gf)
A double crust pie with a creamy chicken and leek filling.

Chicken ‘a la crème’
Diced chicken breast with mushrooms bound in a creamy white wine sauce, served with basmati rice

Lamb:

Cumberland ‘tatie’ pot
Cumbrian lamb and Cumberland sausage cooked in a red wine liquor topped with black pudding and sliced potatoes.

Javanese lamb curry (gf)
A mild lamb curry with coconut and lemongrass served on a bed of basmati rice, served with naan bread, poppadoms and pickles.

Valentine lamb steaks (gf)
Served with a red wine and mint reduction.

Beef:

Steak pie (can be gf)
A double crust pie with tender local beef.  Choose from steak and ale, steak and kidney or steak and mushroom

Lasagne (can be gf)
Minced beef lasagne, served with garlic bread and salad

Beef madras (gf)
Served on a bed of basmati rice, served with naan bread, poppadum and pickles.

Beef stroganoff (gf)
Tender strips of beef cooked in a creamy white wine sauce with Dijon mustard and paprika served on a bed of pilaf rice

Pork:

Somerset pork chops (gf)
Pork loin chops cooked in a creamy cider sauce with onions and sage.

Pork fillet and black pudding
Pan fried and served with a creamy pink peppercorn sauce.

Zesty stir-fried pork
with carrots, spring onions, beansprouts, sugar snap peas, red chillies and egg noodles.

Roast pork belly squares
Can be served with a sweet chilli glaze.  Served on a bed of mashed potato with onion gravy

Fish:
All these items can be prepared as a fish course or as a main course with a larger portion size.

Salmon fishcakes (gf)
Flaked salmon mixed with mashed potato and fresh dill

Chilli Prawns with Cashews (gf)
Delicious stir-fry of prawns, spring onions, red chillies and cashew nuts.  Served with Basmati rice

Classic fish pie
A medley of fish, wrapped in a creamy sauce topped with mashed potato.  Served with seasonal vegetables

Salmon en Croute (can be gf)
Delicious Salmon fillet with a creamy spinach filling wrapped in melt-in-the-mouth pastry.

Baked fillet of cod (gf)
wrapped in pancetta with a creamy white wine and chive sauce

Vegetarian:

Mushroom and red pepper lasagne (can be gf and Ve)
Served with garlic bread and a side salad

3 bean chilli (gf, Ve)
Red kidney beans, cannellini beans and borlotti beans made to our own recipe, served on a bed of basmati rice

Roasted vegetable couscous (Ve)
Served with crusty bread

Mushroom Stroganoff (can be gf and Ve)
Whole button mushrooms cooked in our own creamy stroganoff sauce; served on a bed of pilaff rice.

Stuffed Peppers (gf, Ve)
Red peppers baked with a mushroom, red pepper and pine nut stuffing

Fruit pie / Crumble
Depending what is available and in season, your choice of fruit wrapped in sweet pastry or topped with delicious crumble.  Examples include Apple, Rhubarb and Gooseberry.  Served with custard, fresh cream or ice cream

Chocolate brownie (can be gf and Ve)
A sticky chocolate brownie served with cream

Eton mess
Strawberries and mini meringues served in a tall glass, bound with whipped cream and topped with strawberry sauce

Raspberry Pavlova
Individual meringues topped with whipped cream and fresh Raspberries

Sticky toffee pudding
With toffee sauce, served with custard or fresh cream

Cheesecake
Choose from white chocolate and orange, after eight, chocolate and ginger or lemon curd

Starters:

Chicken liver and smoked bacon parfait
With crusty bread

 Individual smoked salmon terrine
with prawn mousse filling and baguette crisp

 Smoked duck and fig salad
With watercress and rocket

 Asparagus, blue cheese and red onion tartlet
With rocket and balsamic dressing

Creamy Stilton and garlic mushrooms
Served on a toasted ciabatta with mixed leaves

Wild mushroom risotto (vegan)
With truffle oil and pea shoots

Fish course:

Oven baked cod loin with leeks and rosemary
With potato rosti and pea puree

 Poached salmon in dill infused fish stock
With leek and watercress dauphinoise

 Prawn and smoked salmon ravioli
With prawn velouté

 Pan fried trout with garlic, lemon, and parsley
Served on asparagus tips

 Sea bass fillet
With Provençal vegetables and basil oil

 Main course:

Confit duck legs
With warm puy lentil salad

 Corn fed chicken supreme
With baby leeks and wild mushroom sauce

 Fillet of beef wellington
With mini fondant potatoes, sautéed kale and rosemary jus

 Sautéed lamb noisette
With maxim potatoes and asparagus

Roast Lamb rump
With mini fondant potatoes, baby carrots and redcurrant jus

 Vegetarian dishes

Field Mushroom wellington
With spinach and blue stilton, wrapped in puff pastry with a red wine and shallot sauce

 Sweet potato and goats cheese ravioli
With shaved parmesan and chilli oil

 Roasted Vegetable and nut stroganoff
Roasted vegetables with cashew and pistachio nuts in creamy stroganoff sauce with pilaff rice

Roasted red pepper (vegan)
Stuffed with a wild mushroom and asparagus risotto, served with a side salad

 Dessert:

Chilled lemon soufflé
With Cointreau Chantilly cream and white chocolate shavings

White chocolate panna cotta
With a citrus glaze

 Crème brulée
With a lavender shortbread biscuit and raspberry coulis

 Mirrored chocolate mousse cake
With Chambord cream

Exotic fruit salad (vegan without cream)
Served in its own juices, with cream

 Selection of local cheeses
A selection of 4 different cheeses served with crackers, red grapes, and plum chutney