Dinner Parties and Formal Meals

When we cater for Dinner parties, we like to really push the boat out, and provide a fantastic feast, complete with canapes, Starter, Main course and Dessert, coffee with petit fours and a cheese course.

We use the best ingredients, locally sourced where possible, cooked with care and skill by one of our highly skilled chefs. We believe that if you’re having a chef come and cook in your home, then it should be a really memorable luxurious experience.

 

Example £45 per person dinner party menu 

Thai salmon fishcakes with sweet hot sour dip
Crunchy mozzarella balls with a pea pesto
Chipolatas in a honey mustard glaze
Chicken satay skewers with a peanut, coconut sauce

Coconut prawns with a mango, pepper and lime salsa, spinach, cucumber and sesame ‘slaw

Chicken Orvieto, roasted with new potatoes, fennel, lemon, rosemary, parsley, olives and green beans topped with crumbled feta

Strawberry brûlée with lavender shortbread, strawberry and mint salad

Coffee with mint and chocolate meringue kisses

 

Example Dinner party menu £60 per person.

Canapés

  • Oysters on the half-shell, with a sharp chilli tomato shot.
  • Quails egg scotch eggs with a mustardy piccalilli.
  • Norfolk Smoked salmon, lemon and ground pink pepper on toasted sourdough.
  • Smoked eel, beetroot and horseradish potato blinis.
  • Slow cooked tomato, caper, basil and Pecorino bruschetta.
  • Smoked paprika roasted pork loin, Chorizo and fennel Shish kebab.

Starter

Sautéed scallops, ginger and apple puree, crispy pancetta.

Main Course

Honey roast duck breast, fondant potatoes and creamed spinach.

Dessert

Chocolate sacher torte with crème freiche and raspberries

Cheese

Selection of local and French cheeses, sourdough toasts, quince, grapes and biscuits

Coffee.

Coffee and petit fours

Example Dinner party menu £80 per person menu

Canapés.

  • Asparagus (in summer, Salsify in winter) wrapped with Serrano ham.
  • Red pepper, sweet potato, red onion and aged manchego cheese tortilla.
  • Caramelised red onion, Goats cheese and rosemary pizzettas
  • Crab cakes with lemon and tartare sauce
  • Duck rillete, and pickled fig on toasted brioche.
  • Fillet of beef, sauce gribiche, celeriac rosti.

Starter.

Baked mozzarella, wrapped in Parma ham, with plum tomato, basil and red pesto

Fish.

Rye Seabass, pickled cucumber, caper creme fraiche, quails egg

Meat.

Loin of lamb, dauphinoise potatoes and ratatouille.

Refresher.

Watermelon, lime and basil salad

Dessert.

Tangerine panna cotta, longue de chat biscuits, raspberry foam and chocolate almonds

English cheese board with handmade crackers, quince, figs, grapes and honey

Coffee with chocolates, sweets and biscuits

Example Dinner party tasting menu £100 per person

Canapés.

  • Cromer Crab, tomato and saffron tartlets.
  • Turbot goujons, lemon mayonnaise and pomme frittes in edible cones.
  • Artichoke pate, olive and scrambled egg croustades.
  • Scallops with capers and cauliflower purée
  • Lobster, vanilla, avocado and tomato on a silver spoon

Courses.

  • Slow cooked tuna, warm new potatoes, fennel, lemon and olives.
  • Pumpkin gnocchi with sage butter and globe artichokes.
  • Salad of Cromer crab, with globe artichoke and a parsley, egg and mustard vinaigrette
  • Cod baked in tomatoes, basil and olives, fresh linguine, cockles and courgettes
  • 4 hour daube of beef in red wine with smoked bacon, shallots and mushrooms
    Horseradish scones, Honey roasted carrots Celeriac purée
  • Braised shoulder and roasted rump of lamb, leek and spinach gratin, fondant potatoes, lamb Madeira sauce
  • Apple and ginger salad
  • Blueberry and orange, Norfolk rapeseed cake with maple syrup ice cream
  • Chocolate mousse with parsnip crisps
  • French and English cheeseboard with handmade biscuits, Eccles cakes, quince, grapes, celery, figs and walnuts
  • Sumatra coffee or infusion selection with house special petit fours

 

Other dinner party and formal menus.

Lunch or dinner

Starters

Mushroom and squash soup with parmesan and rosemary croutons
Roasted peppers, Piedmont style with walnut pesto, tomatoes and soft goat’s cheese.
Warm confit duck, green bean, pine nut, pumpkin seed and garlic salad.
Rye Seabass, pickled cucumber, caper creme fraiche, quails egg
Game terrine, tomato and onion chutney, and sourdough toast.
Sautéed scallops, sweet tomato, caper and basil, crushed ratte potato
Serrano ham, Manchego shavings, rocket, fresh figs and Spanish olive oil.
Baked mozzarella, wrapped in Parma ham, with plum tomato, basil and red pesto
Slow cooked tuna, warm new potatoes, fennel, lemon and olives.
Pumpkin gnocchi with sage butter and globe artichokes.
Goats cheese, pea & basil risotto, pea shoots, roast tomato and butternut squash sauce.
Leek, walnut and goat’s cheese tart, beetroot puree, pesto dressed ruby chard.
Tomato, chorizo and chestnut soup
Salad of Cromer crab, with globe artichoke and a parsley, egg and mustard vinaigrette
Local salt cod, pea and potato fritters, tartare sauce
Ham hock, gem, pecorino Caesar salad, crisp/ soft egg
Crispy tiger prawns, ‘cocktail’ salad, 1000 island

Main courses

Smoked haddock, poached egg, spinach and saffron risotto.

Roast Chicken, bacon, green beans, bubble and squeak and bread sauce.

Ali’s handmade burger, handmade bun, pickles, chips and salad.

Roasted courgettes and aubergine with salsa verde, Telligio cheese and grilled polenta.

Rump steak, paprika roast wedges, roast tomatoes and field mushrooms

Roast sirloin of beef, Yorkshires, horseradish, duck fat roasties and seasonal vegetables.

Ribeye steak, Thrice cooked chips, and thick béarnaise.

Honey roast duck breast, fondant potatoes and creamed spinach.

Loin of lamb, dauphinoise potatoes and ratatouille.

Slow roasted ras en hanoul rubbed lamb, served with yogurt, pomegranate and mint, baked aubergines, cous cous with pinenuts, raisins, chilli and coriander

4 hour daube of beef in red wine with smoked bacon, shallots and mushrooms
Horseradish scones, Honey roasted carrots Celeriac and potato mash

Braised shoulder and roasted rump of lamb, leek and spinach gratin, fondant potatoes, lamb Madeira sauce

Pork belly, chorizo, butter bean, fennel, tomato and kale stew, saffron aioli

Holkolm Venison loin, Parsleyed Parsnip mash, leek gratin, and chocolate venison sauce

Crisp breaded breast of Suffolk chicken, stuffed with smoked dapple cheese and bacon, Garlic courgettes and truffle buttered orzo pasta

Roasted sea bass, with sautéed potatoes, wild mushrooms and baby onions, chive butter sauce

Cod baked in tomatoes, basil and olives, fresh linguine, cockles and courgettes

Roasted Halibut, rosemary pomme sassy, samphire and hollandaise

Wild mushroom, and artichoke risotto, rocket and shallot salad.

Desserts

Warm banana bread, hot chocolate sauce and caramelised pecans.
Raspberry, meringue and vanilla cream Pavlova
Chocolate and blueberry brownie, mascarpone and roasted hazelnuts.
Apple crumble with hazelnuts and vanilla ice cream
Chocolate sacher torte with crème freiche and raspberries
Fresh lemon tart
Pear and almond tartlet with whipped cream.
Traditional English trifle.
Strawberries, shortbread and clotted cream.
Blueberry and orange, Norfolk rapeseed cake with maple syrup ice cream
Tangerine panna cotta, longue de chat biscuits, raspberry foam and chocolate almonds
Honey roasted figs, with hazelnuts, mascarpone and salted caramel
Dark chocolate mousse, Ginger and orange Eccles cakes, pouring cream
Raspberry and butterscotch cheesecake ice cream
Profiteroles filled with creme patisserie, served with chocolate sauce
Florentine horn filled with vanilla cream and blackberries in cassis
Seasonal berry fool with freshly baked madeleines
Pear tarte tatin with vanilla ice cream, and caramel sauce
Raspberry jelly, single cream and almond jam drops
Sticky toffee pudding, sticky toffee sauce and clotted cream