Fine Dining Sample A
The following menu sample is provided as a representation of the culinary expertise of your personal chef, Kevin and the dinner services provided by Dine with Michelle.
Fine Smoked Salmon on a warm Beetroot Rosti
with horseradish crème fraîche
Mango and Champagne Sorbet
Pan Fried Duck Breast with Parsley Cream Cheese and Blackberries
with rosemary butter new potatoes and medley of seasonal vegetables
Lemon Tart with Citrus Cream
Arrangement of Regional Cheeses
served with fresh chutneys and crackers
Petit Fours and Coffee
Fine Dining Sample B
The following menu sample is provided as a representation of the culinary expertise of your personal chef, Kevin and the dinner services provided by Dine with Michelle.
Smoked Salmon and Crab Roulade on Radichio Baby Spinach
served with lemon dill flat breads
Champagne Sorbet
Venison Marinaded in Blackberries Red Wine with a Rich Port and Juniper Sauce
served with roasted sweet potatoes in garlic butter, courgettes, mange tout and red peppers
Brandy and Cappuccino Mousse
drizzled with Kahlúa crème coulis
Arrangement of Regional Cheeses
served with fresh chutneys and crackers
Petit Fours and Coffee
Lunch Sample A
The following menu sample is provided as a representation of the culinary expertise of your personal chef, Kevin and the dinner services provided by Dine with Michelle.
Cold Smoked Venison Carpaccio
served with a lemon infused aioli and walnut bread
Poached Halibut, served on a Bed of Fennel and Orange Risotto
garnished with an orange crisp and a deep fried fennel bhaji
Pears Poached in Port
with stilton ice cream
Arrangement of Regional Cheeses
served with fresh chutneys and crackers
Petit Fours and Coffee
Lunch Sample B
The following menu sample is provided as a representation of the culinary expertise of your personal chef, Kevin and the dinner services provided by Dine with Michelle.
Smoked Scottish Salmon with Cracked Black Pepper and Lime Dressing
served with home made mayonnaise and multigrain loaf
Slow Roasted Belly Pork with Cider Butter, Black Pudding and Parsnip Puree Tart
served with a medley of seasonal vegetables and potatoes
Panacotta Mousse served with Fresh Vanilla Pod
and roasted blueberries complimented by fresh basil sprigs and crème fraîche
Arrangement of Regional Cheeses
served with fresh chutneys and crackers
Petit Fours and Coffee
Wedding Sample A
The following menu sample is provided as a representation of the culinary expertise of your personal chef, Kevin and the dinner services provided by Dine with Michelle.
Tomato Consommé
with basil gnocchi
Goats Cheese and Thyme Stuffed Chicken with Pancetta
served with red onion marmalade
Pink Grapefruit and Orange Sorbet
Medium Lamb Fillet Provencal
with crushed potatoes and garlic
Dark Chocolate Tart
with stem ginger ice cream
Arrangement of Regional Cheeses
served with fresh chutneys and crackers
Petit Fours and Coffee
Wedding Sample B
The following menu sample is provided as a representation of the culinary expertise of your personal chef, Kevin and the dinner services provided by Dine with Michelle.
Chilled Red Pepper and Tomato Consommé
with basil gnocchi
Seared Scallops
with apple and ginger puree with fennel sauce
Rose Sorbet
Venison baked in Bison Grass with Beetroot, Fig and Bitter Chocolate Sauce
served with a wild mushroom cep wellington and potato fondants
Baked Apple Terrine
with cinnamon mousse and green apple sorbet
Arrangement of Regional Cheeses
served with fresh chutneys and crackers
Petit Fours and Coffee
Party Planning Sample A
The following menu sample is provided as a representation of the culinary expertise of your personal chef, Kevin and the dinner services provided by Dine with Michelle.
Seared Tuna Fish Médaillons Salad
with a sauce of watercress, capers, sorrel and tarragon
Bourbon Glazed Beef and Cracked Black Pepper
served with a green herb salad and breaded chive sticks
Caramelised Lemon Posset
with a compote of berries
Arrangement of Regional Cheeses
served with fresh chutneys and crackers
Petit Fours and Coffee
Party Planning Sample B
The following menu sample is provided as a representation of the culinary expertise of your personal chef, Kevin and the dinner services provided by Dine with Michelle.
Seafood Tempura Platter
with lemon grass and sweet chilli dip
Marinated Rack of Lamb
with gratin dauphinouse, pumpkin puree and coriander jus
Dark Chocolate Mousse
with basil tuille and mango sorbet
Arrangement of Regional Cheeses
served with fresh chutneys and crackers
Petit Fours and Coffee
Fine Wines
The following wine selections are provided as a representation of the fine wines that we might recommend to accompany selected menu choices prepared by you personal chef, Kevin.
Entrée
Guigal Condrieu 2005
Guigal is the largest producer of Condrieu. The 2005 vintage is exceptional due to the flawless fruit of that year, with unusually good acidity for this appellation, but fabulous ripeness and intensity. The wine imbues fruits such as peach, apricot, pineapple and litchi. It is a full bodied dry wine and awarded a 5 star rating. Try with fish or chicken.
Villa Maria Sauvignon Blanc 2008
A typical Marlborough Sauvignon Blanc with aromatic and intense lime and gooseberry flavours. This Sauvignon Blanc is bursting with passion fruit, ripe gooseberry and lime flavours. It has a well balanced and a freshly invigorating palate with a crisp and zesty finish. Try with prawns, fish or chicken.
Main Course
Domaine de la Vougeraie les Cras 2001
Produced in Burgundy, Vougeot and makes sole use of the Pinot Noir grape. This wine is a really attractive deep ruby colour with purple tints. The nose is intense, of great finesse, fruity, evolving towards more floral and spicy notes. One should savour the richness of its taste and its vigour which goes on for several minutes.
Guigal Côtes du Rhône 2005
A big, rustic red from one of France's top wineries. It' s made from older vines for better quality and aged for 18 months in oak casks producing a big, rustic red, round and sweet, with fleshy cherry, black raspberry and candied flower flavors framed by silky tannins. Excellent with all red meats.
Sweet
Three Bridges Botrytis Reserve Semillon 2001
This luxurious 'sticky' wine is fermented and aged in oak barriques just like top Sauternes. Luscious honeyed complexity with hints of marzipan, toasted cashews and mandarin. The ultimate dessert wine.