Dinner Party Menus

Menu 1


Roasted vineripe tomato soup with basil

Goats cheese crostini with roasted red pepper and basil dressing

Parma ham plate with melon and figs

Marinated seafood salad with mussels, calamari and fennel citrus dressing

Duck livers with baby greens and a meaux mustard cream

Main Courses

Chargrilled tuna with rocket and mango chilli salsa

Cornfed chicken with Mediterranean vegetables, harissa and various oils

Duck confit with baby greens, ginger and sesame vinaigrette

Tortelloni with gorgonzola cream, parmesan, sundried tomato and kalamati olives

Arragui strips of beef with tomato, onion, harissa, garlic and extra virgin oil


Sticky Toffee pudding with caramel ice cream

Pear and almond tart with chocolate sauce

Chocolate roulade with raspberry coulis

A selection of Irish cheese 

Menu 2


Warm goats cheese with baby greens, roasted beetroot and balsamic vinigrette

Parma ham, crostini with artichokes and extra virgin olive oil

Marinated herrings plate with warm dill potatoes

Caesar salad with croutons, parmesan and Caesar style dressing

Grilled asparagus with rocket, balsamic vinaigrette and parmesan shavings

Main Courses

Magret duck with Thai style salad and dressing

Fillet of beef with horseradish crème fraiche and fondant potato

Cajun breast of chicken with papaya and mango salsa

Pan fried hake (subject to availability) with roasted pepper, caper and rosemary compote

Angelhair arrabiatta pasta in homemade tomato sauce with garlic, chilli and parmesan


Crème brulee with hazelnut cookies

French apple tart with vanilla bean ice cream

Sicilian lemon meringue roulade served with raspberries and fresh cream

A selection of Irish cheese 

Menu 3


Buffalo mozzarella and vine ripe tomato salad with basil dressing and kalamati olives

Pan fried prawns with lemon, harissa and parsley butter

Duck liver parfait with toasted brioche and red onion marmalade

Dunany crab salad with baby greens, asparagus and aioli

Main Courses

Chargrilled chicken marinated in lemon rosemary and chilli served with a spiced couscous and lemon aioli

Pan fried escalope of veal with sauce vierge – tomato, coriander seed and extra virgin olive oil

Turbot / Brill with asparagus and beurre blanc
Filet of beef with rosemary and thyme, with a port jus and rosemary sautéed potatoes béarnaise sauce and homemade fries

Penne with asparagus, wild mushroom, cream and parmesan cheese


Chocolate and raspberry tart with berry compote

Pecan pie with vanilla bean ice cream

Individual chocolate mousse

A selection of Irish cheese 

My favourite gatherings are random dinners for six to eight, if I use a caterer it’s Sarah Peelo of Yuzu Catering.

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