Due to continued growth were looking for freelance chefs to work with us cooking for our fabulous customers. - Please forward your CV & covering letter to info@dinnerwithshaun.com - Must be eligible to work in the UK
Spiced pumpkin creamy burrata black olive and lemon pangrattato
Scallop tar-tar orange dressing with dill crème fraiche
Chicken liver parfait red onion marmalade toasted sour dough
Rillettes of duck cornichons and toasted sour dough
Leek and mushroom pithivier minted petite pois and piquant sauce Ⓥ
Asparagus and purple sprouting broccoli tempura with pecorino and truffle cream sauce
Main Course
Pressed pork belly with cardamon and fennel, Pommes anna shallot puree crispy cavolo nero grain mustard sauce - crispy crackling with a cinnamon and apple dipping sauce
Fillet of brill, Pancetta feve bean and new potato fricassee with a champagne chive and cream velouté finished with caviar
Venison wellington truffle pommes puree roasted beetroot and purple sprouting broccoli with a port jus
Tournedos Rossini
Fillet steak on a toasted crouton with seared foie gras in a rich madeira jus served with fondant potato purple sprouting broccoli and fresh truffle (£10 surcharge per guest)
Wild mushroom and asparagus risotto with rocket and parmesan lemon oil and shaved truffle (£10.00 surcharge per guest)
Red onion tart tatin potato and chive galette with sherry caramel Ⓥ
Pre Dessert
Lemon meringue martini
Desserts
Raspberry crème brûlée, sable biscuit mint and fresh berries
Hazelnut and dark chocolate parfait burnt orange ice cream and pickled strawberry
Floating Islands – Italian meringue set on crème anglaise drizzled with a caramel sauce and dusted with ginger crumb
“Mille-feuille of Chocolate” – A dark rum and chocolate sponge with layers of sable biscuit and chocolate mousse topped with a chocolate ganache vanilla bean ice cream and candied nuts
Dark cherry and Kahlua tiramisu
Caramelised Pear Tart Tatin with raspberry sorbet Ⓥ
Petite fours & coffee
Why not add one of our artisanal cheese boards for the table?
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