Spring Menus March, April & May

 

After long dark nights and the wintery chill, the clocks will soon change & what could be more welcoming than the first asparagus of the year, Jersey Royals, sardines, Cornish crab, rhubarb, gooseberries......how can that not whet your appetite?

 

Below are just a few dishes to tempt you....

 

 

FIRST COURSES

 

                                                          

Light chicken & lemon soup with fresh tarragon & crème fraiche

 

Langoustine, crab & chervil broth with a hint of fresh ginger & lemongrass

 

Caramelised shallot, thyme & goats' cheese Tarte Tatin with a rocket & tomato salad

 

Traditional Basque Piperade served on a bed of Serrano ham

 

Home smoked breast of chicken with sweet ripe mango & a Jalapeno dressing

 

Seared diver caught Scottish scallops, crispy smoked Pancetta on a fresh pea & mint puree


Fresh Cornish crab & avocado salad & homemade tangy lime mayonnaise

 

Fresh sardines simply grilled with olive oil, garlic, lemon & parsley

 

Morecombe Bay potted shrimps with finest locally smoked salmon & wholemeal toast

 

Pan fried fillets of Newlyn lemon sole with a chive & butter sauce

 

Warm seared foie gras with crisp pancetta on sourdough toast & chanterelles

 

Creamy lobster risotto with seared scallops and a lobster & saffron bisque

 

Warm griddled fillet of prime Aberdeen Angus beef, horseradish dressing, Parmesan shavings & rocket salad

 

Fresh Evesham asparagus with Parmesan shavings & melted butter (from end of April)

 

Marinated salmon – thinly sliced Loch Duart salmon marinated with fresh lime juice, sea salt & dill
 

 

 

MAIN COURSES

 

 

Roast herb crusted rack of Oxford Downs lamb served on a bed of parsnip puree, roasted shallots & a sauce of lamb stock, mint & sorrel

 

Roast fillet of English veal with pan fried veal sweetbreads, truffle shavings, giroles & baby broad beans, pan juices. Jersey royals & asparagus

 

Roast Chateaubriand of prime Scotch beef with a rich cepe sauce, gratin dauphinoise potatoes & French beans

 

Pan fried English calves’ liver with fresh sage, dried cured bacon, creamy mashed potato and roasted shallot gravy

 

Warm Cajun spiced Monkfish with skewered langoustines, avocado & tomato salad & a guacamole dressing. Warm new potatoes

 

Fillet of halibut poached in Champagne & served with a sauce of langoustines, scallops & prawns, sugar snap peas & new potatoes

 

Whole Dover sole simply pan fried in butter with triple cooked chips, peas & proper homemade tartare sauce

 

Baked hake fillet with red peppers, tomatoes, potatoes, chorizo & smoked paprika

 

Pan fried fillets of Brill with capers, shrimps & parsley, brown butter sauce

Main courses are accompanied by a selection of seasonal potatoes & vegetables or salad

 

 

PUDDUNGS & SAVOURIES

 

 

Sticky toffee, date & pecan pudding & cream

 

Rhubarb crumble & custard

 

Milk chocolate & orange mousse in a dark chocolate cup with a Grand Marnier glaze

 

Warm chocolate fondant pudding with cream, salted caramel ice cream & spun sugar

 

Rhubarb & ginger crème brûlée with homemade ginger ice cream & brandy snap biscuits

 

Warm pear frangipane with cream

 

Tangy lemon tart with a fresh raspberry sauce

 

Baked egg custard tart dusted with fresh nutmeg & served with vanilla cream

 

Petit pot au citron vert with lime biscuits & citrus curd

 

Selection of English & French farmhouse cheeses with biscuits, fruit, celery & homemade apple & date chutney

 

Sautéed herring roes on toast

 

Pan fried field mushrooms cooked with fresh herbs & garlic & served with grilled dry cured back bacon with toast & dripping

 

 

Tea, coffee, hot chocolate and homemade petits fours

 

 

Contact us

Here at Tailor Made Top Nosh we're happy to offer you our help and advice, with absolutely no obligation, so just give us a call if you need any help in organising any aspect of your event

 

If you would like us to keep you updated with seasonal menus, inspirational gift ideas and special offers then please just fill in the contact form

 

Tailor Made Top Nosh

 

01993 852696

07584 514030

 

If you are you looking for a stylish, interesting, historical, peaceful or an unusual venue we have access to locations as diverse as:-

 

The Divinity School at the Bodleian in Oxford

Rhodes House Oxford 

Riverside Weddings Standlake

Oxleaze Barn

Worton Hall

 

We also cater at a number, of Stately Homes, Manor Houses, Luxury Country Cottages, secluded Lakeside Lodges properties at the Cotswold Water Park & Lakes by Yoo, Historic Houses & Mansions, Landmark Trust properties, superb wedding venues, private dining rooms, even a secluded Dovecote and a local brewery!!

 

We can highly recommend the following local venues:-

 

Bruern Cottages

Honeystone Manor

Cotswold Manor Estate 

Wildwood House

New Yatt Farmhouse

Churchill Manor

The Orchard Cookham

Pye Corner Broadway

Polo House Middle Lypiatt, Stroud

Burcombe House Cirencester

Bartholomew, Tresham

North Lodge, Blenheim

Stourton Manor, Shipston on Stour

Midsummer Wood Bourton on the Water

........where we can offer anything from a delivery, fully catered breakfast, lunch or supper to a complete catering service for the whole of your stay........

 

The list is endless and we are confident that we can help you find a location for any event, as we provide dinner party catering & private chef hire & fine dining services in Oxford, throughout the Cotswolds, Thames & Chilterns, Bath, Bristol, Gloucestershire, Oxfordshire, Wiltshire, Warwickshire, West Sussex

Worcestershire, Berkshire, Northamptonshire, Surrey, Buckinghamshire, Hampshire and London

 

We also cater at many properties listed with the following agents:-

 

Unique Home Stays

Avenue Properties

WOW Properties

Wedding Secrets

Luxury Cotswold Rentals

 

 

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