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Mike Fishpen Private Chef

Three Course Menu For Spring/Summer 2024

Pre-dinner canapés (not part of the three course menu, please enquire if interested).


Please choose the same course for everyone

(unless there is a dietary requirement).

Any items with a (£) at the end means that there will be a supplement charge added, at current market prices.

(Please check with Chef what they are).

Starters

Homemade sourdough and butter (optional)

Pan Fried Devon scallops, Cornish white ponzu crab, celeriac mayo, truffle oil, balsamic (£) (my signature dish)

 

Half Classic Lobster Thermidor, melted gruyere, buttered new potatoes and mixed leaves (£ at market price on request)

 

Slow cooked confit duck leg, hoisin sauce, asian slaw, sweet potato cake

 

Char grilled lemon chicken, roasted Mediterranean vegetables, shaved parmesan, crunchy cos, ranch dressing

 

Sweet potato rosti, warm goats cheese, mango salsa, radicchio (V)

 

Individual celeriac and tahini gratin with mixed leaves, sun blushed tomato (V)

Mains

Char grilled Cotswold beef fillet, marsala jus, parmentier potatoes, vegetables (choice of 6oz or 8oz, please let chef know) (£)

 

Pesto crusted lamb rump, roasted tomato jus, lyonnaise potatoes, vegetables (£)

 

Seared rack of lamb, hassleback and thyme potatoes, red wine reduction, seasonal vegetables (£)

 

Chargrilled 8 ounce flat iron steak, pink peppercorn sauce , baked sweet potato and thyme, crunchy green salad (£)

 

Char grilled cornfed chicken, wild mushroom velouté, cherry tomatoes and crunchy spring greens

 

Pan fried plaice fillet, crushed new potatoes, salsa verde, vegetables

 

Individual roasted butternut squash, portobello mushroom wellington, tomato coulis (V)

 

Tagliatelle, rocket pesto, sun-blushed tomatoes, shaved parmesan (V)

Dessert

Duo of chocolate mousse, crushed meringue, wild berry compote, lemon balm

 

Basque style cheesecake, berry compote

 

Vanilla and raspberry creme brûlée, shortcake biscuit

 

Dark chocolate fondant, Chantilly cream, wild berry coulis, mint

 

Black cherry bakewell tart, clotted cream, freeze dried raspberries

 

Flourless marsala almond chocolate slice, creme fraiche

 

Passion fruit panacotta with roasted pistachio brittle

 

OR

 

Trio of dessert - dark chocolate fondant, berry mousse, creme brûlée, lemon balm (£)

(V) suitable for vegetarians

Vegetarians, vegans and other dietary requirements can easily be catered for, please enquire on booking

Waiting staff can accompany the chef for a fee from £100 plus travel (depending on distance)

 

Dietary requirements and allergies: Please make the chef aware of any requirements when booking

© Michael Fishpen  

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