The cost of a 4 course meal on top of the chef's or butler's fee will
be £35-40 per head for standard menu items and £55-85 per head with 5
Star menu items
The chef charges from £175.- £200 per session (5 hours)
and the butler is from £100.00 per session. Travel is charged at .40p
per mile over 20 miles from base
Menus are designed individually so the cost will vary from client to
client. The above is to give an idea of our charges.
Only the very best ingredients will be used
Soups
and
Starters
Canapés selection (choose)
Smoked Salmon, Blue Crab, and Keta Caviar Blinis
Freshly made mini roulade of salmon and of spinach and cream cheese
Home Made tiny
Bruchetta with tomato and basil
Selection of dainty mixed canapés
Soups
Rich Consomme with Old Malmsey
Real
Chicken Soup
Fresh Vegetable soup Minestrone Soup
Soup Potage Crecy (Cream of Carrot)
Starters selection
A full Russian Style Zakuska with Iced Vodka (5 star)
Wafer thin
slices of Fresh Salmon in Ciboulette sauce
Home made Terrine of Veal or Venison and Wilde Boar (5 star)
Roasted Vegetable
Timbales with shaved Parmesan Balsamic and walnut dressing
Forshmak Smoked
fish apple and potatoes baked in a ramekin with creamy sauce
Soufflé's
Suisse’s individual cheese soufflé in
sauce
Carpaccio of Fresh Tuna
Freshly cooked Lobster on the half shell (5 star)
Caviar and Blinis with all trimmings(5
star)
Seared Sea Bass Mignons with crisply fried shallots and lime and
ginger jus (5 star)
Warm Duck Salad on Wild Rocket with Cranberry garnish
Mini Steak Tartar
with Quail Egg and garnishes
Towering Sea Food selection on crushed ice.
Seasonal fare (5 star)
Smoked Salmon individual Soufflé's
Coquille St Jacques
Smoked Salmon Pâté
Chili Prawns
Spinach and Smoked salmon Roulade
Baked Peppers and Aubergines
Sicilian Tomato and Mozzarella tarts with Goats
Cheese
Stuffed Vine Leaves with Lamb and Mint
Cheese and Leek Flan
Roquefort Cheese Soufflé (large)
Smoked
Salmon Souffle (large)
Strong
Cheese Souffle (Large)
main
courses
Fish
and Seafood
Fresh
Lobsters as you wish (5 star)
Cajun Trout
Seared Sea Bass with crisply fried shallots and lime and
ginger jus (5 star)
Lobster Thermidor (5 star)
Herb-Baked Salmon
Creole Jambalaya
Spaghetti with Clam Sauce
Steamed Salmon with Hollandaise Sauce
Seafood Quiche
Seafood Stuffed Pancakes with Lobster Sauce
Manor House Fish Pie
Whole dressed Salmon
COLD fried Halibut with Chrain (5 star)
Kulebiaka Salmon in Filo Pastry
Poultry
Slow Roasted Chicken
Lemon Chicken Lebanese Style
Chicken in Lemon Sauce
Chicken Gumbo Deep South Style
Chicken with Caramelise Onions
Moroccan Chicken with Chickpeas
Roast Duck with Orange Glaze
Tandoori Chicken and Couscous
Chicken Faberge Imperial (stuffed with Lobster) (5 star)
Chicken Faberge Tsar Stuffed with Foie Grass and Truffle (5 star)
Chicken
Faberge Romanoff stuffed with pate and enclosed in a puff pastry
case
All the above are decorated to look like a Faberge Egg
Ethiopian Chicken Stew Doro Wat
Quails en Sarcophage (5 star)
Traditional Roast Goose with all the trimmings (5 star)
Breast of Duck or Goose cooked with apples and Calvados (5 star)
