Fine Dining Menus. spring-summer 2012

Fine Dining Menus

spring-summer 2012

Mustard Catering Limited

First courses

Fish

Tartare of yellow fin tuna,

Compressed pickled cucumber salad and shaved radishes, Toasted pinenuts, coriander cress and yuzu granite

*

Olive oil poached organic salmon with herb crust,

Pressed avocado terrine, spring vegetable pearls, and basil dressing *

Roasted diver scallops with warm crushed peas and olive oil, Marinated cucumber, wild sea herbs and truffle vinaigrette

*

Griddled fillet of lemon sole with jersey royal, parsley and caper salad, Oven dried tomatoes, sea purslane, and a spiced lemon dressing

*

Seared fillet of red mullet with buttered salt marsh samphire, Black olive tapenade, candied fennel wafers and tomato basil jus

*

Cured loin of sea trout with confit lemon and sea salt,

Salad of compressed cucumber, cucumber jelly, avocado and crème fraiche, Micro herbs and honey vinaigrette

*

Griddled fillet of sea bream with rosemary and rock salt, Shaved fennel, orange and herb salad with rocket pesto

Vegetarian

Roast courgette flower stuffed with wild mushrooms,

Baby artichoke, confit tomato and young spinach salad with raspberry vinaigrette *

Asparagus tasting plate:

Griddled white and green new season asparagus Minted pea and asparagus soup

Shot glasses of sprue asparagus with hollandaise Avocado salsa, sorrel cress and pink grapefruit dressing

*

Green and white asparagus salad with avocado salsa verde, Marinated cucumber, quails egg, and wild pea flowers,

Parmesan wafer and basil pistou *

Burrata mozzarella salad with shelled broad beans, asparagus spears and peas, Griddled foccacia and tarragon dressing

*

Twice baked gruyere cheese soufflé with glazed parmesan sauce, Red, yellow tomato and basil salad with olive oil

Ravioli of crushed peas, ricotta, parmesan and mint, Courgette salsa verde and warm asparagus veloute

*

Warm cauliflower brulee served in an eggshell,

Baby vegetable a la Greque salad, sea salted potato wafers and truffle honey dressing *

Warm crisp herb filos with goats cheese, pinenuts, lemon and mint, Salad of tomato confit, roast asparagus spears and black olives,

Pink grapefruit dressing

Meat

Ravioli of free range chicken, foie gras and herbs, Spiced cauliflower chutney and a truffle tamarind sauce

*

Warm soft poached organic egg with asparagus, artichokes hearts, garden peas and wild herbs,

smoked duck carpaccio and spiced chicken consommé *

Griddled breast of quail with truffled honey and thyme, Salad of jersey royals, radishes, quail’s egg, grapes and watercress

Mustard dressing *

Herb crusted beef carpaccio with celeriac and grain mustard remoulade, Roasted beetroots, rocket, shaved parmesan and truffle oil

*

Foie gras torchon with spiced peach chutney, Foraged herbs and leaves and warm toasted mini brioche

Main courses

Beef

Rare roast fillet of beef with celeriac puree, Sautéed French beans, peas and baby spinach,

Potato galette and horseradish pesto *

Roast fillet of aged Scottish beef with Pommes Anna,

Carrot mash, buttered broad beans, asparagus and watercress, Madeira jus *

Roast 28 day aged Sirloin of beef with griddled English asparagus,

Smoked potato, spring onion and wasabi mousseline, tomato confit, beef and soy jus *

Roast fillet of 28 day hung Scottish beef, Artichoke, golden chanterelles and parsley barigoule, Crushed jersey royals with wild garlic, beetroot poivrade

*

Roast fillet of beef cooked pink with ravioli of chicken and wild mushrooms, Buttered baby vegetables and beef roasting juices

Veal

Roast veal rib eye with rosemary and lemon,

Risotto primavera of broad beans, peas, spinach and parmesan, Golden chanterelles and veal roasting juices

*

Roast fillet of veal cooked pink,

Asparagus spears, pan fried new potatoes with artichokes and parsley, Madeira jus

*

Roast fillet of veal with red and yellow pepperonata *

Buttered spring greens, Anna Potato and black olive jus

Lamb

Roast rump of English lamb with pressed shoulder of lamb, Puree of new seasons carrot, picked broad beans and Pommes Anna,

Lamb roasting juices *

Roast loin of lamb with a shepherd’s pie in copper pots, Panache of peas, mangetout and pea shoots, mint salsa verde

*

Roast fillet of English lamb

Globe artichoke heart with crushed broad beans, spiced cauliflower puree, Potato and thyme rosti, lavender honey infused lamb jus

Fillet of English lamb with red and yellow pepperonata, Asparagus spears with carrot ribbons, truffled soufflé potato,

Basil lamb reduction *

Roast rump of lamb marinated with olive oil and sea salt, Crushed jersey royals with wild garlic cream,

Buttered baby vegetables and thyme jus

Duck an Poultry

Pan roast boneless quail filled with duck foie gras, Carrot puree, buttered baby vegetables and crisp potato galette,

Quail sauce *

Roast boneless baby chicken with pine nut, lemon and sage mousseline, Peas ala Francaise with baby turnips, pearl onions and pea shoots,

Glazed heritage baby carrots, Anna potato and sage jus *

Roast baby corn fed chicken stuffed with wild garlic and mushroom, Panache of young leeks, French beans, peas and rocket,

Potato and celeriac puree, white wine jus *

Steamed and glazed duck breast with spring vegetable ribbons, Confit duck, spring onion and ginger filo, Champ mash,

Duck and soy juices *

Slow roasted duckling with honey, thyme and pomegranate, Spiced wild rice with pistachios, golden raisins, orange and coriander,

Glazed young carrots, sautéed spinach, beetroot jus

Fish

Roast fillet of John Dory with minted pea puree, Crushed jersey royals with tomato, black olives and parsley,

Truffle veloute sauce *

Roast fillet of halibut with confit lemon,

Green spring vegetable risotto of courgette, broad beans, spinach and chervil, Spiced baby fennel and basil oil

*

Griddled sea bream with rosemary, lemon and sea salt, Artichoke barigoule, potato puree with basil pesto, sauce vierge

*

Grilled fillet of wild sea bass,

Steamed courgette flower stuffed with herb risotto, Warm salad of girolles, asparagus spears and salt marsh samphire

Roasted Scottish salmon with soya and mirin glaze,

Stir fried baby vegetables with pak choi and ginger, potato and wasabi mash, Toasted sesame dressing

Vegeterian

Warm pressed summer vegetable terrine,

With marinated baby vegetables, carrot and coriander puree, tomato vinaigrette *

Globe artichoke heart filled with crushed pea, goat’s cheese and chives, Ragout of baby vegetables, wild mushroom duxelle and rocket pesto

*

Roast courgette flower stuffed with broad bean and mint brandade, Risotto of peas, spinach, herbs and Fontina,

Crispy leek and a basil veloute *

Gruyere cheese and grain mustard soufflé in globe artichoke heart, Griddled asparagus spears, oven roasted tomatoes and pickled wild mushrooms,

Pudding

Chocolate

Bitter chocolate sphere,

Marinated raspberries, raspberry sorbet and hazelnut crunch, Warm white chocolate and thyme sauce

*

Warm chocolate fondant with organic vanilla pod ice cream, Poached summer berries and pistachio tuiles

*

Dark chocolate marquise with sea salted caramel, Cherry jelly, kirsch cream and cherry sorbet

*

Valhrona bitter chocolate crème brulee with white chocolate ice cream, Pine nut praline and espresso foam

*

Dark chocolate and hazelnut mousse,

Milk chocolate cookie crumbs, red currant sauce and crème fraiche ice cream, *

Warm dark chocolate fondant pudding with strawberry jam ice cream Praline custard and toasted almonds

Fruit

Vanilla pod crème brulee with poached peaches,

Raspberry and rose jus, peach Bellini granite and warm pecan straws *

White chocolate and vanilla mousse,

Chilled strawberry and basil consommé, strawberry salad, Wild strawberry sorbet

*

Baked egg custard and nutmeg tart with basil marinated strawberries, Elderflower jelly and strawberry sorbet

*

Hot raspberry soufflé with raspberry curd,

Poached red berry compote and raspberry ripple frozen yoghurt *

Vanilla, elderflower and strawberry cheesecake, Roasted strawberry and balsamic compote, red berry granite

*

Chilled yoghurt and orange panna cotta,

Salad of roasted rhubarb, raspberries and strawberries with blueberry essence, English wildflower honeycomb

*

Glazed passion fruit tart with crisp lime meringue, Margarita sorbet, exotic fruit salad and lemongrass syrup

Miniature puddings served in glasses: Choose a selection of four from the menu below:

Chilled vanilla rice pudding with rhubarb sorbet *

Eton mess of crushed strawberries, strawberry and basil sauce, black pepper meringues and honey whipped cream

*

Lemon posset with candied lemon and shortbread fingers *

Chilled elderflower, raspberry and mint jelly with elderflower sorbet *

Gooseberry trifle with sherry soaked sponge, gooseberry compote, vanilla custard and whipped cream *

Blackcurrant fool with cassis sorbet *

Iced dark chocolate soufflé with sea salted caramel, white chocolate snaps *