Tasty Menus

You have all seen the video recipes on the web that are designed to be practical and for everyday use at home but I have been asked by a couple of people in the last month to share the food that I would cook for clients. Its been a while since I have written any menus and I must say it is something that I miss. I find it the most exciting part of being a chef, letting your imagination run wild and created dishes on paper that will be brought to life at a later stage. When I write menus I picture walking through the markets in my head looking for the best produce and indeed some of the best dishes will actually come into your head as you are out and about shopping for produce.

So I when I sat down last week to write menus for our new catering business minted I was bursting full of ideas and knowing that these would be served at a whole host of special events it was essential to make them extra special! I have always been of the opinion though that a menu should read very simple and the real skill is bringing it to life on the plates and beating people's expectations. Let me know what you think of these examples and if they would leave you salivating or you'd rather pop down the local Mcdonalds?

STARTERS

Organic Irish Smoked Salmon with New Potato Salad, Pickled Cucumber and Lime Crème Fraiche

Pan Seared Scallops with Crispy Bacon, Watercress Salad and Warm Balsamic Vinaigrette

Cappuccino of Asparagus with Aged Parmesan and Truffle

Warm Tartlet of Roasted Peppers, Caramelised Onions and Air Dried Tomatoes with Aubergine Caviar

King Prawns with Ginger, Chilli and Lemongrass broth

Antipasti Plate with Prosciutto, Marinated Artichokes, Spiced Olives,

Parmigiano Reggiano and Roasted Onion Foccacia

Seared Duck Breast with Wilted Chinese Greens, Hoi Sin Sauce and Crispy Noodles

Roasted Fois Gras with Toasted Brioche, Caramelised Pears and Calvados Reduction

Lobster Salad with Grilled Asparagus, Summer Herbs and Saffron Aioli

Salad of Smoked Chicken, Green Beans, Quails Eggs and Basil wit

Citrus Vinaigrette

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MAIN COURSES

Pan Seared Fillet of Beef with Celeriac Purée, Truffled Potatoes, Wild

Mushrooms and Thyme Jus

Slow Roast Rib of Kobe Beef with Glazed Baby Vegetables, Fondant

Potatoes and Fresh Horseradish

Herb Crusted Fillet of Lamb with Marinated Vegetables, Sundried Tomato

Couscous and Basil Oil

Risotto of Fresh Langoustines with Garden Peas, Saffron and Braised

Scallions

Pan Seared Tuna with Mango and Papaya Salsa, Glass Noodles and Baby

Fennel

Fillet of Sea Bass with Basil Mash, Sautéed Spinach, Baby Ratatouille

and Saffron Cream

Breast of Free Range Chicken Wrapped in Prosciutto Stuffed with Leeks

and Parmesan and served with Polenta and Char Grilled Aubergines

Local Lobster Tail with New Potatoes, Asparagus and Herbed Hollandaise

Fillets of Sole with Panko and Wasabi Crust, Braised Asian Greens and

Marinated Tomatoes

Fresh Pasta with Roasted Red Peppers, Char Grilled Zucchini, Porcini

Mushrooms, Roasted Garlic and Rocket

Desserts

White and Dark Chocolate Mousse with Sable Biscuits

Fresh Seasonal Wild Berries with Sweet Mascarpone and Amaretto
Biscotti

Warm Chocolate Tart with Vanilla Bean Ice Cream

Lemon Tart with Raspberry Sorbet

Banana and Coconut Crumble served with Baileys Ice Cream

Classic Tiramisu

Sherry Trifle 2008

Fresh Figs Baked with Thyme and Honey and served with Sweetened

Sicilian Ricotta

Passion Fruit and Lime Mousse with Red Berry Reduction

Selection of Irish and French Farmhouse Cheeses