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Mike Fishpen Private Chef

Three Course Menu for Winter 2021/22

Pre-dinner canapés (not part of the 3 course menu, please enquire if interested)

Please choose the same course for everyone

(unless there is a dietary requirement)



​Chicken satay, cucumber salad, saffron rice

Smoked salmon parcel, poached salmon and caper mousse, salsa verde, red amarynth (£)

Lobster Thermidor with mixed leaves, buttered new potatoes (££)

Pan Fried Devon scallops, white crab, celeriac mayo, truffle oil, balsamic (£)

Smoked duck, mango, caramelised walnuts, mixed leaf, ginger and mandarin dressing

Mediterranean vegetable tian, goats cheese, sweet potato, rocket, balsamic (V)

Roasted beetroot, burrata, toasted hazelnut, mandarin dressing (V)



Pot Roasted Chicken supreme, pomegranate molasses, caramelised orange jus, sauté potatoes, winter vegetables

Char grilled Cotswold beef fillet, wild mushroom velouté, pomme puree, vegetables (£)

Classic Tournedos Rossini, beef fillet, foie gras, black Truffle, croute, winter vegetables, cocotte potatoes, madeira jus (££)

Char-grilled ribeye steak, chimichurri sauce, sweet potato wedges, green beans with sauté red onions (£)

 Crusted lamb rump, Rioja jus, smoked parmentier potatoes, winter vegetables (£)

Rack of lamb, red currant jus, hassleback potatoes, baby vegetables (£)

Pan fried seabass, coconut, coriander, lime, saffron rice, wilted pak choi

Roast vegetable & lentil moussaka with a baby leaf salad (V)

Thai style chickpea, pumpkin, lemongrass and coconut curry with fragrant rice (V)



Baked passionfruit cheesecake, blueberry compote

Dark chocolate fondant, wild berry cream, freeze dried raspberries

Sticky toffee pudding, toffee sauce, salted caramel ice cream

Individual coxes apple, cinnamon and sultana crumble, creme anglaise

Warm double ginger and apple cake, creme fraiche
Bakewell tart, clotted cream, berries

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

(££) (£) Supplement cost at cost price and current market value

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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