Dinner Party Menus

This summer's dinner party menus are perfect examples of the ideas you can expect from Purple Marmalade's dinner party catering services.

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• Menu A - £35 per head
• Menu B - £45 per head
• Menu C - £55 per head

Course One

Roast tomato & basil soup with parmesan crisps

Starters

Develled lambs kidney with hot granary toast
Pear & St Agur parcels with hot spicy chutney and rocket
Oak smoked salmon on hot potato rosti with horseradish creme fraiche
Port & stilton toasties with berry jam & walnut salad
Baked field mushrooms with basil & garlic with toasted goasts cheese

Main Course

Slow cooked shank of lamb with rosemary and lavender honey gravy on mash
Roasted duck on parsnip fries with duck liver & madiera liquor
Grilled welsh mullet with caper & lemon butter with tempora bites
Corn fed chicken breast cooked in lemon thyme & sage with risotto
All homemade beer battered cod with chunky chips mushy peas & tartar
6hr braised oxtail with wholegrain mustard mash
Gloucester old spot chop on creamed three mashes with juniper sauce and apple fitters

Desserts

Orange water chocolate cheesecake with grand marnier
Boozy bread & butter pudding with vanilla custard
Hot mulled summerfruits on ice-cream
Trio of pavlovas with the red berries
Bannana creme brulee

Course One

Pea soup served with cucumber and sorrel

Starters

Saute king prawns infused with lemon & lime with garlic,chilli & corriander
Farmers sarni-haggis & black pudding stack with port & cranberry sauce
Thai crab cake with lemon aolli & watercress
Griiled Welsh mackeral with tomato & mozzarella stack
Stilton & celery pate with walnut toast

Main Course

Gressingham duck breast on creamed swede with cherry liquor glaze & duck juices
Pair of seabass fillets with mango & lime salsa
Slow cooked cracked shoulder of welsh lamb on roased vegtables and beaujoulis gravy
Pan fried calves liver with pancetta and saged white onion with sweet potatoe chips
Corn-fed chicken stuffed with st agur wrapped in parma ham with thyme peppers
Pan seared tuna with hot fennel & tomato salad & tapenade toasties
Baked clover & honey smoked ham with mash with raisin sauce

Desserts

Spiced poached pears with calvados cream
Tiramasui pots
Banana fritters with maple syryp
Apple & cinnamon crumble with vanilla custard
Choc pots with summer fruit sticks

Course One

Cream of watercress soup with toasted parmesan cheese islands with white truffle oil

Starters

Capaccio of beef on wild rocket & red onion drizzled with black truffle oil
Pan-fried pigeon breast with pancetta and morello cherry
Whole dressed crab with toasted goasts cheese and granary crisps
Seared scallops on blackpudding with honey & ginger syrup
Beef tomato-basil & mozzarella stack with lime vinaigrette
Confit of duck leg on warm potato salad

Main Course

10oz hereford black fillet on dauphine potato with black truffle sauce
Pair of roasted quail with honey & ginger butter on parsnip fries
Whole lemon sole grilled with lemon thyme & bay with crab rissotto & baby spinich omlette
Rack of salt marsh lamb on a bed of garlic & rosemary sweet potato mash with beaujolais gravy
Whole aberdovey lobster grilled & chive butter, crushed sautee potato with avacardo salad. Served with mango & pineapple salsa

Dessert

A mini selection of each
Fiona's famous white choclate cheesecake with raspberry coulis
Spiced poached pears with calvados cream & almond crisp
Boozy bread & butter pudding
Tiramasui