Dinner Party Menus

Caramelised-onion & leek tart with watercress & walnut salad

Pheasant breast with a red wine & porcini sauce on grilled polenta

Poached pears with vanilla flavoured Arborio rice pudding

Aubergine, roasted red pepper & basil terrine

Duck confit with braised red cabbage & green beans

Orange crème caramel with Grand Marnier oranges & orange wafers

Grilled pear, mozzarella & proscuitto salad

Pan-seared salmon fillet with celeriac puree & Pinot Noir sauce

Creamy lime tart with lime jelly

Smoked trout with preserved lemon & chervil dressing

Ricotta-stuffed free range chicken breast with warm basil sauce

Dark chocolate & Armagnac mousse with whipped cream

Mussels with white wine & gremolata

Lamb shanks with white beans & picada

Coffee & raspberry trifle