4 Course Dinner Ideas

Ideas for a 4 Course Dinner

Listed here are a number of sample dishes & menus. Hopefully they will assist you in compiling a menu to suit your taste. Extra vegetable and potato dishes can be added if you require, however each main course includes a panache of fresh seasonal vegetables & a suitable potato dish.

Please note that these choices are only suggestions and represent only a small fraction of our creativity, please ask for some more ideas or feel free to suggest any personal favourites that are not listed. Price per head is based on a canapé reception and a 4 course dinner consisting of starter, main course, dessert, coffee and cheese board, however we can also add a sorbet if requested.

A Small Selection of Canapés…

Vegetarian…

•Savoury pastry case filled with lemon crème fraiche topped with a quail’s egg.
•Mini crostini with avocado puree, mozzarella, fresh basil & black olives.
•Roasted goats cheese on crostini topped with grilled red peppers.
•Tiny tartlets baked with dolcelatte & caramelised red onion.
•Miniature vegetable spring rolls served with a chilli dip

Fish…

•Seared salmon on brioche with saffron mayonnaise and fresh dill.
•Tiger prawns wrapped in filo pastry.
•Crab salad with mango, red pepper, coriander and wasabi on brioche.
•Brown bread with Scottish smoked salmon, sour cream and capers.
●Smoked mackerel Barquettes.

Meat…

•Miniature Yorkshire puddings filled with roast beef and creamed horseradish sauce.
•Miniature tartlets filled with roast chicken and garlic mushroom.
•Minted sausage & mash tarts
•Melon balls wrapped in salami.
•Coronation Chicken Barquettes.

A Small Selection of Starters....

A Selection of Soups…,
•Lobster and prawn bisque.
•Cream of celery and stilton soup.
•A light and creamy gin and orange soup.

A Selection of Fish Starters…

•Home cured gravadlax with a dill and mustard mayonnaise, a crisp roquette salad and balsamic vinegar reduction.
•Pastry basket filled with scallops, Mediterranean prawns and a garlic cream sauce.
•Rillette of smoked mackerel served with Melba toast and beetroot olive oil.
•Salmon, sole and spinach roulade, with home made tartare sauce.


A Selection of Fruit Starters…

•Platter of pink grapefruit, orange & pineapple.
•Avocado pear, asparagus and melon salad.

A Selection of Meat Starters...

•Chicken and bacon tartlet with a port and stilton sauce.
•Warm leek and ham vol au vent with a mixed leaf salad and roasted red peppers.

A Selection of Vegetable Starters…

. Traditional Greek salad with goat’s cheese and fresh olives marinated in a balsamic dressing.
.Wild mushroom & onion tart served with fresh hollandaise sauce.
•Tomato and asparagus salad with a blue cheese dressing.
•Hot breaded baby camembert with cranberry sauce.

A Small Selection of Main Course Dishes…

A Selection of Vegetarian Dishes…

•Caramelised red onions tart with, wilted spinach, tomato compôte and melted brie.
•Roasted red capsicum pepper & goats cheese tartlet, served with crisp roquette and a balsamic vinegar reduction.
•Leek, mushroom and asparagus fricassee in a puff pastry vol au vent.

A Selection of Meat Dishes…

•Supreme of chicken stuffed with asparagus and mushroom poached in a brandy and apricot sauce.
•Pan fried duck breasts, with a light port and cranberry jus.
•Seared loin of Venison with a pink peppercorn sauce and crispy leeks.
•Braised lamb shank served with a ragout of vegetables and a cranberry or mint sauce.
•Pan fried veal with a Madeira jus.
•Roast fore-rib of beef served with Yorkshire puddings, horseradish sauce and roast gravy
•Beef Wellington, served with a rich burgundy sauce.
•Sautéed Medallions of pork fillet served with a peppercorn sauce.

A Selection of Fish Dishes…

•Seared fillet of salmon, with a creamy sorrel sauce.
•Oven baked sea bass with vanilla oil, roquette and shavings of fresh parmesan.
•Home smoked salmon steak with a roasted red pepper and basil purée.

A Selection of Desserts…

•Summer torte with fresh berries served with a raspberry coulis and thick double cream.
•Raspberry crème brulee tart.
•Fresh profiteroles tower filled with crème patisserie or Chantilly cream with hot chocolate sauce.
•Individual summer pudding served with clotted cream.
•Tropical fruit baskets – tropical fruit served in brandy snap basket with clotted cream.

Coffee or Tea - will be served with a small selection of cheeses and homemade chocolates

Price : Prices can be quoted on request