Sample Dinner Party Menu

Gastronomy designed with you and your guests at the centre of the experience. Elaborate flavours and beautiful dishes to astound and entertain, your menu will be individually created in accordance with your tastes to deliver a restaurant style experience in the intimate surroundings of your chosen location. Pull out all of the stops with a feast of extravagance and delight that will make every birthday, anniversary or seasonal party shine with indulgence and elegance.

 

Canapés

Whole Iberico ham stand station
To be set up and served to guests and handed around on boards
Cromer crab crostini
With a lemon balm & radish aioli
Lamb kofte
With rhubarb chutney & minted yoghurt
Crispy Macaroni & cheese arancini balls
Scott’s Field Farm pork scratching
With pulled pork and apple puree
Cromer crab, halibut & salmon fish cake & lemon & parsley mayonnaise
Chicken liver parfait
With caramelized onion jam, crisp brioche & onions
Rare seared dry aged beef and Yorkshire pudding
With horseradish crème fraiche & watercress
Alde Valley shoulder of lamb Shepherd Pie tartlet
Wild mushroom gratin with truffle croustade
Halibut ‘Fish & Chip’
Sticky glazed rare breed mini sausages
With thyme & honey
Buffalo mozzarella, dried heritage tomato, pesto & olive bruschetta
Whipped feta cheese, cucumber
With mint & olive tapenade/dd>
Seared tuna loin, avocado & grapefruit
Salt, pepper & chilli fried fresh squid
With Asian dip
Mixed herb, lemon & chilli marinated glazed king prawns
Corn fed chicken skewers
With homemade peanut satay sauce
Lemongrass & ginger cured salmon
With pickled carrot & cucumber
Shredded crispy Gressingham duck
With pancake, & hoisin dressing
Norfolk asparagus
With a Parma ham & tarragon hollandaise
Mini corn fed chicken fajita
With Mexican slaw & dressing
Pancetta & rare breed pork sausage roll
With wholegrain mayonnaise
Soft-boiled quail’s Scotch egg
With celery salt
Caramelized onion, thyme & goats cheese mini tart tatin
Wild smoked salmon & dill cream cheese pancake roulade
Tomato macaroon
With dried tomato & basil mascarpone filling
Trio of Norfolk cheese scone
With whipped goat’s cheese & onion jam
Arancini filled with wild boar ragu
Mini rare breed beef sliders
With smoked cheese & bacon jam
Salt cod croquettes
With wasabi & garlic aioli
Norfolk ale rarebit on toasted brioche
With bitter onion jam and parsley oil
B.L.T (Crisp bacon, dried tomatoes & lettuce compote)
With wholegrain dressing & crisp crouton

Starter

Please see bottom of the list for sharing table picnic starter dishes
Corn-fed chicken liver parfait
With caramelised onion jam, cherry puree, celeriac & crisp bread
Corn-fed Norfolk chicken ‘Caesar Salad’
With smoked bacon Scotch egg, anchovies & parmesan croutons
Seared tuna loin
Radish, samphire, cucumber salad with shallot, lime & lemon dressing
Glazed hand dived king scallops with Sheringham lobster ravioli
Chorizo & cauliflower veloute with apple
Homemade tortellini with a wild mushroom, Gorgonzola & walnut stuffing
Chorizo, spinach & pine nut cream sauce
Natural smoked haddock & baby potato rarebit
Spinach, hollandaise beurre blanc, poached hen’s egg
Oven roasted tomato soup
Dried tomato, basil oil & parmesan croutons
Trio of Sheringham lobster claw thermidor, tail ravioli, lobster cocktail
With lobster mayonnaise dressing
‘Prawn Cocktail’
Marie rose sauce, marinated tomato, avocado, cucumber, radish & grapefruit
Wild Norfolk pigeon breast
Honey parsnip puree, celeriac fondant, brandy jus & crisp parsnips
Curried cauliflower soup
Chorizo, stilton & charred garlic bruschetta
Buttermilk fried chicken in a soft charred taco
Mixed vegetable slaw served with a garlic & chipotle dressing
Local foraged wild mushrooms on toast
Garlic & thyme crouton, Parmesan & poached hens egg
Confit butternut squash, coconut and lime broth
Sesame prawn toast and chili oil
Pea & asparagus risotto
Halloumi cheese and toasted almond
Barbecue & Spiced pork rib spring roll
Korean kimchi style salad & dressing
Trio of Gressingham duck
Crisp breast leg croquette potato & duck stew, carrot fondant, cherry & cucumber
Cromer crab tian
White meat in a lemon & chive mayonnaise & brown meat with Thai marinade, Crisp breads, avocado, cucumber,radish & grapefruit salad
Antipasti
Cured marsh pig meats, dried & marinated tomatoes, Tuscan olives & buffalo mozzarella, rocket & parmesan salad
Kiln smoked salmon & Gruyere cheese tartlet
Lemon, dill & parsley crème fraiche, caper & watercress salad
Scott’s field ham hock terrine
Morcilla sausage croquette, tomato pickle & sourdough crispbread
Duo of Fielding Cottage cheese
Goat’s Feta & Norfolk Mardler, Confit hen’s egg, marinated spring vegetables & yoghurt dressing
Seared king scallops
Pork belly, cauliflower puree, brown shrimp dressing & crisp shallot’s
‘Moules fries’
Fresh Brancaster mussels served in a Belgian beer, white wine, parsley & shallot cream, served with garlic bruschetta & shoestring fries
Baked whole camembert (per couple)
Served with onion jam & garlic homemade bruschetta
Norfolk cockle & clam chowder
Baby potatoes, apple & curry oil

‘Table picnic starter’

Sharing boards & platter’s to be served in the middle of each table for all guests to help themselves
Meat
Ham hock terrine, Scotch egg, Poached pear chutney, Chicory, fennel, walnut & whipped blue cheese mixed salad, and Charred sourdough loaf
Fish
Beetroot & gin cured salmon Gravadlax, Gremolata whole king prawns, Scandinavian slaw, Crisp breads, and a Shriazi salad
Vegetarian
Griddled halloumi with falafel, Asparagus and sprouting broccoli with soy sesame & honey dressing, Persian Flat bread, and Hummus - Muhammara – Babaghanoush dips

Main

Trio of Scott’s Field pork
Braised belly, confit cheek, crisp leg stuffing & crackling, Celeriac puree, dauphinoise potatoes, glazed carrots, apple & roast pig sauce
Braised shin of Pelham Estate beef
Confit garlic roasted turned potatoes, swede & carrot puree, kale, roast beef & red wine jus
Roasted rump of Alde Valley lamb
Braised shoulder croquette, courgette & broad bean fricassee, dried tomato & roast lamb sauce
Pot-roasted Norfolk chicken breast with crisp cured ham
wild mushroom stuffing dauphinoise potatoes, glazed green beans, courgettes & porcini cream
Chicken and ham pie
Chicken thigh, ham hock, leeks & puff pastry, spring vegetables
Pan roasted Seabass
Dried Cherry tomatoes, samphire, baby leeks stew with gremolata, parmentier potatoes
Pan fried wild salmon fillet
Root vegetable rosti, beetroot, spinach & tarragon aioli
Pan fried wild salmon fillet with mixed herb crust
English pea, lettuce, chorizo & lemon buerre blanc sauce with potato sauté & watercress
‘Steak & Chips’
Sirloin of 35-day dry aged red poll beef, served with thrice cooked chips, Rocket, watercress & Parmesan salad, Béarnaise sauce & Portobello mushroom
Pot-roasted corn-fed chicken thigh & breast
marinated in lemon, garlic & thyme, Roasted baby potatoes, buttered asparagus with Tuscan olives & feta cheese, finished with a lemon dressing & pea shoot salad
Sausage & mash
Roasted rare breed sausage’s, buttered potato & red onion gravy
Fillet of dry aged Sandringham Estate wellington
with wild mushroom & spinach stuffing, Garlic & thyme roasted potatoes, glazed green beans & red wine sauce
Roasted sirloin of rare beef
Braised oxtail wellington, potato & onion puree, charred shallot & nasturtium leaves
Pot roasted Gressingham duck breast
Duck fat fondant potato, savoy, broad bean & pancetta fricassee & thyme jus
‘Hunter’s Chicken’
Pot roasted chicken with parmesan crisp, Chorizo couscous, BBQ sauce& charred broccoli
‘Shepherd’s pie’
Braised Norfolk lamb shoulder, potato puree, seasonal vegetables & roast lamb broth
‘Fish pie’
Wild Scottish salmon, Norfolk hake, Cornish haddock & king prawns in a tarragon veloute, Finished with soft boiled egg, spinach & gruyere cheese potato & mixed salad
Herb crusted fillet of East Coast Hake
Smoked bacon and dill gnocchi, buttered Swiss chard and caper and hazelnut beurre noisettes
Roasted shoulder of Scott Field pork
Lemon, thyme & sea salt cracking ,Italian sausage & mixed bean stew
Organic salmon fillet with a lemon, fennel & coriander marinade
Served with a mussel & clam Thai chowder

Vegetarian

Shallot, baby new potato & goats cheese tarte tatin
Beetroot bourguignon
Charred hispi cabbage, polenta dumplings & lentils
Trio of root vegetable’s
Celeriac fondant, heritage carrots, & caramelized beetroot, Goats cheese panna cotta, picked walnut, picked leaves
Chargrilled spring vegetable wellington with Camembert stuffing
Dill & garlic veloute & olive tapenade
Goats cheese and marinated vegetable tartlet
Whipped goats cheese, baby potatoes & crème fraise

Classic roast dinner

Meat choices:
Roasted sirloin of beef
Shoulder of pork with lemon & thyme crackling
Leg of Alde Valley lamb
Roasted corn fed free-range chicken
Goose fat roasted potatoes, Yorkshire pudding, cauliflower cheese, seasonal vegetables & pan gravy
*Can be served as the table picnic style or individually plated

Table Picnic main course

Served in large individual bowls & platters of various food choices in the middle of each table for guests to help themselves. Suggested quantities - 1 or 2 meat or fish options with 3 or 4 side dishes
Meat
Slow braised shoulder of Scott Field pork, lemon & thyme crackling with apple & sage stuffing
Braised shoulder of Norfolk lamb with rosemary, herb & garlic crust
Roasted sirloin of Sandringham estate beef with peppercorn & Dijon glaze
Rare breed lamb kofte with cucumber, roast garlic, radish & mint yoghurt
Honey & lemon roasted chicken with pistachio, pinenut, rocket & lemon pesto
Roasted chicken thighs with chorizo, preserved lemon, thyme, olives & oregano
Honey, thyme & wholegrain roasted venison rump
Fish
Soy & five spice organic salmon fillet
Roasted fillet of sea bass with spring onion, ginger & coriander
Wild seabass with lemon, fennel & coriander marinade
Whole glazed prawns in chilli, garlic, spring onion, lemon & thyme & Asian marinade
Fresh Lowestoft mackerel fillets with a parsley & lemon gremolata with sun dried tomatoes
Home smoked Norfolk mackerel fillet flaked with Cromer crab
Seared loin of tuna with arrabiata marinade
Crispy fried squid with salt & chilli

Side dishes

Marinated mixed Tuscan olives, hummus, muhammara, baba ganoush
Raw vegetable sticks including carrot, celery & cucumber
Roasted aubergine
with preserved lemon, falafel & garlic stuffing
Sweet potato mash
Radish, apple, avocado salad
With broad beans & lemon dressing
Avocado, fennel tomato & radish salsa
5 spice mixed wild red rice salad
Fennel, orange, olive, raisins, & pistachios
Sweet potato & sage gratin
Homemade flatbread
Ottolenghi style mixed vegetable salad
With mint & lemon dressing
Traditional Tabbouleh with quinoa
Roasted chantenney carrots
With sage & parsley herb butter
Hot green beans
With garlic & parsley butter
Mediterranean vegetable couscous & Moroccan tomato dressing
Bowls of lemon, thyme & garlic roasted baby new potatoes with gremolata
Potato dauphinoise
Sticky glazed Elveden beetroot
With glazed walnuts & whipped goat’s cheese
‘Caesar Salad’
Dressed romaine leaf, soft boiled hens egg, Parmesan & anchovies
Wild mushroom risotto cakes
With chestnut & porcini
Purple & white vegetable slaw
Homemade pasta with roasted butternut squash, pine nuts & feta cheese
Caprese salad of tomatoes & buffalo mozzarella
Dressed baby new potato salad, spring onions, Norfolk herbs & crème fraiche
Panzanella – red pepper, tomato, basil & crusty bread salad

Dessert

‘Rhubarb & custard’
Custard pannacotta, rhubarb jelly, poached rhubarb with granola & lemon balm
Feta & honey cheesecake
Roasted plum, chocolate & almond crumb
Apple & raisin strudel
Rum & raisin ice cream with candied pecans
‘Trio of chocolate’
Milk chocolate & salted caramel mousse, White chocolate panna-cotta & chocolate brownie ice cream
Baileys & milk chocolate delice
Chocolate brownie base, banana mousse, honeycomb & hazelnut ice cream
Madagascan vanilla panna-cotta
Summer berry compote, lavender shortbread & lemon balm
Caramelised lemon tart
Raspberry compote & vanilla ice cream
‘Rum poached banana sandwich’
Banana bread French toast with toffee sauce & stem ginger ice cream
Chocolate fondant
Caramel sauce, & homemade vanilla ice cream
Vanilla & cinnamon crème brulee
Ginger biscuit & Vanilla ice cream
Dark & white chocolate brownie
Salted caramel sauce, honeycomb & vanilla mascarpone
Cherry, raspberry & almond frangipane tart
Vanilla custard ice cream
Sticky toffee pudding
Gingerbread toffee sauce, sticky walnuts& vanilla ice cream
Mango & passion fruit filled meringue
Mango jelly, passion fruit puree & elderflower cream
Baileys chocolate & salted caramel cheesecake
Brownie base, honeycomb & vanilla ice cream
Strawberry and lemon curd Eton mess
Apple & calvados tart tatin
Vanilla ice cream
Treacle tart
Clotted cream and apple caramel & raspberries
Selection of Fair-trade tea & coffee
Petit fours
Homemade chocolate truffle & flavoured macaroon