Dial The Chef Dinner Menu Samples
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| Starters Pan Roasted European Scallops Sweet queen scallops set on a bed of mixed leaves with a brunoise of roasted vegetables and drizzled with a raspberry vinegarette. Irish Oak Smoked Salmon Risotto Creamed arborio rice with a julienne of smoked salmon, seasoned with fresh thyme and topped with shaved parmesan cheese Baked Pears and Tomato Salad Honey baked anjou robed pears and heirloom tomatoes, diced red onion and peppers coated with a French citrus dressing. Warm Beef and Blue Cheese Salad Strips of marinated beef fillet pan fried in olive oil set on a bed of cos lettuce topped with blue cheese and a balsamic dressing. Rilette of Duckling Duck breast pate cooked with brandy and cream, fresh herbs and garlic. Served with brown soda bread melba toast. Soups Freshly Made Crab Bisque Dungeness crab based soup. Beef Consommé Paysanne Clear Beef Soup garnished with thinly sliced vegetables. Chicken and Sweet Corn Soup Chunky chicken pieces and corn kernels in a thickened fresh chicken stock. Potato and Onion Soup Puree of potato and onions topped with homemade crutons and chives |
| Fish Course Salmon and Shrimp Champagne Poached organic Scottish salmon stuffed with bay shrimp and coated with a champagne sauce. Seafood Mixed Grill Seared ahi tuna, Alaskan halibut and monk fish served with an asparagus mousse and a wild mushroom beurre blanc. Whole Dover Sole On The Bone Dover sole cooked in clarified butter and topped with capers, tomato concasse, fresh parsley and lemon. Pan Fried New Zealand Swordfish Swordfish steak nested on a bed of fried rice and coated with a green and black olive tapenade. Beef Fillet Dish's Individual Beef Wellington 5oz beef fillet coated with a duxelle of mushrooms and onions, wrapped in puff pastry then baked and served with a port wine sauce. Portobello Beef 6oz beef fillet seasoned and pan fried then topped with a whole grilled portobello mushroom and coated with a traditional borderlaise sauce Tornado Rossini 6oz beef fillet wrapped in bacon set on a buttered cruton with foie gras and drizzled with a reduced beef demi - glaze Entrecote Steak 10 oz sirloin steak served with a choice of cashel blue cheese sauce, black pepper sauce or cafe de paris butter Steak and Shrimp 4oz beef fillet served with 6 jumbo shrimp |
These are samples of foods from past dinner parties. As Dial The Chef has
worked in so many countries any type or style of food can be catered
worked in so many countries any type or style of food can be catered
Roast Rack Of Lamb Provencal Marinated rack of lamb with dijon mustard and fresh mint served with a mini ratatoullie of vegetables and a tomato and garlic sauce. Honey Baked Pork Loin Chasseur Pork loin roasted with brown sugar, honey and mustard and served with a tomato, mushroom and white wine sauce. |
| Other Main Course Dish's |
| Cornish Game Hen Princess Half Roasted game hens rubbed with olive oil, basil and lemon and served with a creamed white wine veloute. Veal Cutlet Charcutiere Veal Chop on the bone oven baked with a rich brown gravy garnished with baby gherkins, mushrooms and onions. |
| All main courses will be served with a selection of seasonal vegetables or rice. Also a potato dish from the following selection |
| Boulangere Potato Mashed Potato Macaire Potato |
| Dauphinoise Potato Marquise Potato Baked Potato |
| Duchess Potato Byron Potato Delmonico Potato |
| Now Check Out Dial The Chef's Homemade dessert Click Here Dial The Chef Home Page |
