Canapes and Tapas – 2017

Canapes

  • Rye, smoked salmon, creme fraiche and caviar
  • Smoked Mackerel and horseradish
  • Caprese skewers
  • Pea, mint and ricotta bruschetta
  • Clear Gazpacho
  • Chicken liver toasts with red onion marmalade
  • Chargrilled Med veg and tapenade croustades
  • Lyme Bay crab and mango
  • Eclairs stuffed with goats cheese and chive mousse
  • Goats cheese mousse
  • Smoked salmon, sour cream and chive choux buns.
  • Lobster or prawn Thermidor
  • Chorizo in red wine
  • Bangers and mash
  • Crispy Duck won tons with sweet chilli dipping sauce
  • Yorkshire puddings with rare beef and horseradish cream
  • Slow roasted curried lamb, sweet minted yoghurt tortillas
  • Welsh rarebit vol au vents
  • Jerk chicken skewers
  • Cheddar and leek tartlets
  • Sticky sausages
  • Caesar salad
  • Ham hock compression, mustard fruit
  • Smoked trout mousse, Squid ink cracker
  • Seabass ceviche, shaved radish
  • Aubergine and roasted red pepper cone
  • Stilton, blue cheese and walnut pate
  • Cheese scone, herb mayonnaise and smoked salmon
  • Home cured gravadlax, rye and pickled cucumber
  • Chicken spring roll with Malay style satay
  • Pork slider with smokey BBQ sauce
  • Teriyaki chicken skewer, toasted sesame and spring onion
  • Mini beef burger, crispy shallots, black onion seed and tomato relish, gem
  • Butternut squash, feta and pesto spring rolls

TAPAS

  • Smoked salmon and rocket baguette sliced very thinly
  • Chorizo in red wine with crusty baguette around
  • Homemade hummus with crudites and breadsticks
  • Patatas bravas
  • Whitebait with lemon and alioli
  • Grilled courgettes, aubergine and red peppers
  • Marinated artichoke hearts
  • Aubergine puree
  • Selection of Spanish / Italian meats
  • Selection of Italian/ Spanish Cheeses
  • Olives and pickles
  • Crusty Baguette
  • Mini pretzel rolls
  • Butter and Olive oil and balsamic
  • Roasted chicken wings
  • Paella

Dinner Party Summer Menu 2017

Dorset Fine Dining

South West Wedding caterer of the Year 2017

  • Toasted sour dough, grilled asparagus spears, poached hen’s egg, kibbled onions, bacon crumb
  • Dorset crab tart with chilli and coriander, mache, gazpacho and black cow shot
  • Lobster Thermidor, parmesan, won ton crisp, rocket and flowers
  • Seared scallop, kohlrabi, apple, verjuice, apple blossom
  • Torched mackerel fillet, beetroot relish, horseradish, buttermilk, radish, spiced squid ink crackers
  • Asparagus Soup, confit duck egg yolk, scratchings
  • Risotto of pea, crispy Parma ham and pecorino
  • Hot smoked sea trout, dill cured trout, fennel, lime and avocado salad, salmon roe
  • Mezze plate of Aubergine Biyaldi, roasted peppers, avocado, Grilled Halloumi, pesto

Intermediate courses available

  • Gin and Tonic granita, assorted melon

or

  • Sorbet selection

 

  • Roasted rump of lamb, charred gem, peas, mint and pancetta
  • Roast chicken breast, truffled gnocchi, shaved summer truffle, parmesan, roast chicken veloute,
    broccoli, scratchings
  • Homemade gnocchi, Isle of Wight blue cheese, creme fraiche, kale and parmesan
  • Sea bass fillet, Orzo pasta, Saffron, ham, corn, garlic and herb butter
  • Fillets of sole Veronique, new potatoes, crisp mange tout
  • Sautéed monkfish tail, lobster gyoza, tempura vegetables, lemon puree, herbs and garlic
  • Teriyaki glazed Creedy carver duck breast, confit leg bon bon, liver, gizzard, duck gravy, duck fat roasted new potatoes, crisp mange tout

SEASONAL VEGETABLES TO SHARE ARE EXTRA SO PLEASE LET US KNOW

  • Torched cylinders of Italian meringue, lemon cured, strawberry textures, crumb
  • Baked rhubarb, vanilla Bavarian cream, crumble, sable
  • Chocolate bar, peanut butter and honey cheesecake, salted peanut brittle, silver leaf
  • Summer pudding, flowerpot, dry ice (10 people or more)
  • Dark chocolate blancmange, bailey’s custard, puffed rice, kumquat compote
  • Chocolate and pistachio fondant, salted caramel ice cream
  • Peach, raspberry, vanilla, white peach blanket
  • White chocolate sphere, raspberry and rosewater, dark chocolate sauce

Coffee and Truffles £3.50

Prices from £45pp exc vat for a 3 course meal

Please note some dishes carry a surcharge, we will then send you a quote based on your choices.
Staffing for the evening to include a private chef and waiting staff is £120 exc vat and includes clearing up based on 12 guests. More guests would require 2 waiting staff and increase costs.

Dinner Party Spring Menu 2017

Dorset Fine Dining

South West Wedding caterer of the Year 2017

To Start

  • Lyme Bay scallops, black strap bacon, croutons, raspberry, leaves
  • Torched mackerel fillet, kohlrabi remoulade, creme fraiche, apple and beetroot relish
  • Home cured salmon, fresh wasabi, sour cream, sour dough and rocket
  • Ham hock and chicken terrine, pickles, truffle mustard, toasted sour dough
  • Crispy sesame crusted goats cheese, citrus salad
  • Ham hock hash, poached egg, sweet minted pea puree
  • Venison, wild boar and pigeon terrine, caramelised orange, brioche
  • Hand picked Lyme bay crab, chilli, coriander, crostini, rocket, homemade mayonnaise
  • Lobster Thermidor, parmesan crisp, flowers, cress
  • Beetroot, ash goats cheese, rosemary shortbread, beetroot vinaigrette
  • Wild mushrooms, crostini, fried duck egg, parsley and garlic butter
  • Burrata and Heirloom tomato salad, black olive, herb oil and chicory
  • Moules Mariniere, crusty bread
  • Whipped goats cheese cigars, spring vegetables, pancetta, lemon

Intermediate courses available

  • Gin and Tonic granita, assorted melon
  • Sorbet selection

Main Course

  • Braised beef cheek, pancetta, pancetta, button mushroom, mash and Vichy carrots
  • Roast chicken breast, truffle mash, roast chicken veloute, scratchings
  • West County Grass Fed Onglet steak, chunky chips, peppercorn sauce
  • Fillet of West country beef, haggis, whisky sauce, sauté potatoes
  • Confit duck leg, wild mushrooms, red wine sauce, mash
  • Slow cooked and pressed belly of pork, apple, crackling, caramelised apple sauce, spring vegetable bubble and squeak
  • Lamb rump, creamed potato, broad bean, pea and tomato fricassee
  • Fillets of sea bass, tartar butter, sautéed greens
  • Trout fillet, herb crust, wilted spinach, beurre blanc, new potatoes
  • Baked hake fillet, hazelnut and parsley crust, moules mariniere, orzo
  • Baked portobello mushroom, chickpea, aubergine and artichoke, preserved lemon gremolata

Desserts

  • Vanilla panna cotta, macerated compressed berries, homemade granola
  • Sable Breton, Seasonal berries, whipped cream
  • Apricot bread and butter pudding, malted milk custard
  • Warm Dorset apple cake, fresh cream
  • Peanut butter and honey cheesecake, sour cherry and caramelised banana
  • Warm pear and almond tart, spiced fruit ice cream
  • Passion fruit curd, tart torched Italian meringue, raspberry
  • DFD Eton Mess
  • Gooey chocolate brownie, praline cream, chocolate sauce, soil, marshmallow
  • A selection of some of our favourite South West cheeses, crackers, grapes and chutney

Coffee and Truffles £3.50

Prices from £42pp exc vat for a 3 course meal

Please note some dishes carry a surcharge and are marked with *, i will then quote accordingly

Staffing for the evening to include a private chef and waiting staff is £120 exc vat and includes clearing up based on 12 guests. More guests would require 2 waiting staff and increase costs.

“Perfect in every way”

Hi Nick, good to hear from you. Yes, it was perfect in every way – service and food both brilliant. People were particularly complimentary re the venison – one said “best meat I have ever tasted” – wow!  The choice was just right – thanks for your steer – the creme brules a great finish. Wishing you every success with your business – Sandie

“The feedback has been wondeful”

Good morning Nick, I just wanted to drop you a line to thank you for doing the catering at Chetnole for me on Monday.  The feedback I have had has been wonderful, the family were very pleased and I have even had someone come into the office for one of your cards, which apparently ran out at the wake. – Sherry

“Wonderful 4 course meal”

My husband and I (not royalty!) recently had a wonderful holiday with our family in Dorset to celebrate our Daughters 40th birthday. We had a local chef, Nick Holt  come in and cook for us. We had a wonderful 4 course meal! After canapes we began the meal with Lebanese Chicken , large bite-size pieces of chicken on a bed of spicy salad. For our main course we had sea bream with spinach , baby potatoes and vegetables; beautifully presented and tasting delicate! The dessert was sticky toffee pudding with a wonderful toffee sauce. It was all absolutely delicious and all the courses complemented one another! We all cleared our plates though I had a little trouble finishing my pudding! Some had lovely local cheese with port and others coffee and chocolates (home made). We were served by a young lady who set the table and waited on and cleared away. We were not rushed at any time, the whole evening was greatly enjoyed by all. Thanks to Nick Holt and his assistant! – Carol

“Mouthwatering menu”

Nick put on a mouthwatering menu for hubby’s 60th birthday bash. After initial discussion of what we would like, Nick came up with suggestions for suitable menu options and was happy to accommodate different dietary requirements and to cater for child/adult tastes in one meal. Admit to slight apprehension about someone else cooking in my kitchen, but from beginning to end, Nick took care of everything – I didn’t have to do a thing other than point him in the direction of the kitchen! He produced a delicious 3 course meal, which was beautifully presented and tasted delicious.  The main course of slow roasted lamb cooked on hay was very succulent and flavoursome. The kitchen was left spotless – and he washed up!! We can’t wait for another “occasion” to use him again! – Ann and Peter