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Mike Fishpen Private Chef

Three Course Menu For Spring/Summer 2023

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

Pan-fried Devon scallops, Cornish white ponzu crab, celeriac mayo, truffle oil, balsamic (£)

(my signature dish)

Spiced seared lamb, courgette ribbons, pickled

chilli, pine nuts (£)

Upton Smokehouse Smoked chicken, charred peppers, Kalamata, crunchy cos, sourdough croutes, smoked garlic dressing, parmesan shavings

Soy glazed salmon, black sesame seeds, wilted bok choi

Homemade butternut squash ravioli, roasted red pepper emulsion, Parmesan, sun-blushed tomato, fresh basil (V)

Pumpkin and red lentil köfte with smoky tomato sauce (V)

Mains

Char grilled Cotswold beef fillet, smoked garlic sauce, parmentier potatoes, vegetables

(choice of 6oz or 8oz, please let chef know) (£)

Pan fried Cotswold beef rump, chimichurri sauce, dauphinoise potatoes, vegetables (£)

Herb-crusted 4 bone lamb rack, mint jus, hassle back potatoes, vegetables (£)

Pan fried chicken, grain mustard and marsala sauce, wilted greens, rice pilaf

Grilled Seabass, haricot bean ragout, roasted fennel, mojo verde

Miso roast squash, new potatoes, roast almonds, kale (V)

Dessert

Dark chocolate ganache tart, lime crème fraiche, berries

Vanilla panacotta, Berry compote, mint

Duo of chocolate mousse, terracotta chocolate cup, berry coulis

 

Bakewell tart, clotted cream, berries

Lime frosted carrot cake

 

Baked chocolate (base) lime cheesecake, berry coulis, mint

OR

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

Homemade sourdough and butter is available as an optional extra, at £10 for the table

(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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