A fantastic start to the Bank Holiday weekend cooking for a party of 8 near Ring wood. I love cooking everything on my menu but it was really refreshing to be cooking some beautiful Seabass Fillets for the Main-course. Accompanied perfectly with a Lemon Butter Sauce, Saute Green Beans and some Delicious Samphire Grass, they made a Fantastic Light and Tasty Dish. Having Started with Succulent Seared King Scallops, Black Pudding and Cauliflower Puree, the menu was well balanced and it was great to receive fantastic feedback from such friendly and welcoming guests.
Menu
Canapes:
Bruschetta, Baby plum Tomato, Lime and spring Onion Salsa,
x x x
Pickled Beetroot and Goats Cheese Skewer,
x x x
Lemon Cured Salmon, Black Pepper and Sea Salt,
To Begin:
Seared King Scallops, Black Pudding, Cauliflower Puree, Pickled Cauliflower, Parma Ham Crisps,
Main-Course:
Lemon and Rosemary Marinated Sea Bass Fillets,
Dauphinoise Potatoes, Glazed Chantaney Carrots, Saute Green Beans and Samphire Grass,
To Finish:
Trio of Desserts:
Toffee, Vanilla and Honeycomb Creme Brulee,
x x x
Strawberry and ElderFlower Jelly,
x x x
Melting Chocolate and Cherry Brandy Fondant, Vanilla Ice-Cream.
For further enquiries, please contact me via email or telephone.
Tel: 07775560126 Email: Chef@Chefgary.co.uk
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