Dionne McCreery

European Dinner Party Menu

Starters

Beef Carpaccio with Beetroot and Pecorino.

Butternut Squash, Spinach and Dolcelatte Tart with Candied Nuts (v).

Warm Salad of Garlic and Chilli Prawns and Chorizo served with Alioi.

Chilli crusted Scallops with a Cashew and Cucumber Salad.

Main Course

Lamb Rump with Mint Salsa Verde, Potato Rosti, Roasted Cherry Tomatoes and Green Beans.

Corn Fed Chicken Supreme with Porcino and Herb Risotto with a Parmesan Biscuit.

Breast of Duck with Celeriac and Potato Dauphnoise and a Rich Clementine Jus.

Shin of Beef, Horseradish Mousseline Potatoes, Miniature Yorkshire Pudding, Spiced Red Cabbage.

Halibut, Clam Chowder.

Desserts

Decadent Chocolate Brownie.

Espresso and Chocolate Cheesecake.

Stem Ginger Pannacotta with Chocolate Chip Shortbread.