Emily Botham

tel: 0191 209 4325, mob: 07798 542873 info@emilybotham.com

Dinner party example menus

Starter´╗┐

Pressed terrine of belly pork and black pudding served with a spiced apple and apricot chutney.

Wild mushroom angel hair pasta with cream froth and truffle oil.

Trio of king prawns: Tempura with sweet chilli dip, Garlic and lemon infused and spiced creamed.

Main course

Fillet of venison with blueberry and red wine jus, pomme puree, wilted spinach and parsnip crisps.

Loin of lamb with a trio of beetroot and fondant potatoes.

Seared sea bass with braised petit poi, lardoons and baby onions, with celeriac mash, flashed clams and creamy froth.

Dessert

Petit four selection, for example Champagne jelly, mini pavlova with mango and basil, Triple chocolate brownies with gold leaf and praline ice cream, Mini white chocolate tiramisu.

Mini black current flap jack crumble with apple ice cream.

Chocolate and pistachio torte with salted pistachio praline and pistachio ice cream.

Menus

tel: 0191 209 4325 | mob: 078666 35298 | email: info@emilybotham.com
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