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Please see below a few sample menus. Le Guest Chef can create a menu to suit your needs, style and budget. Just give us a call or click the button below to email us.

On The Green Bus Sample Menu


Spiced tomato and red pepper gazpacho with Start Bay white crab meat

First course:

Fresh mackerel tartar herbs &capers, fennel shaving salad, basil oil drizzle &

lemon mayonnaise sauce.

Main Course:

Seared sea bass fillet, crab croquette served with a warm green summer salad

(Broad beans, asparagus, peas, sugar snap & rocket) and chilli, ginger, lemon dressing



Fresh summer berry pudding, Devon clotted cream, fresh mixed berries with a berry coulis.



Dartmouth Food Festival -   supper menu


Moules mouclade, saffron and vegetable broth


First Course: 

Start Bay white crab meat, spices and mayonnaise, gazpacho, brown crabmeat, a puff pastry crisp and basil oil.


Second Course:

Lamb loin, croquette, shoulder shepherd’s pie, spiced leg, vine cherry tomatoes and celeriac mousseline.


Main Course:

Mutton breast, stuffed with offal, faggot, loin, leg & shoulder casserole, with pearl barley, wild mushrooms and pearl carrots.



Blackberry and apple crumble, calvados crème brulee, mint sable biscuit and berry coulis

Sample Menu


Octopus Escabeche (Tarragon, White Wine Vinegar, Red Pepper,Shallot) Served with Garlic & Thyme Crouton

Assiette of Goat Cheese: Arancini, Mouse & Beignet with Pickled Beetroot, Pea Puree, Basil Oil & Balsamic Reduction.


Classic French Onion Soup (can be made vegetarian) topped with melted Emmental Cheese on a Crouton.


Crab MadeThree Ways: Bisque with Crouton, Croquette & Aioli Salad with White & Brown Crab, Ginger, Chilli, Spring Onion & Lime Dressing.


Six or Twelve Escargots with Wild Mushrooms, Flambeed with Cognac and finished with Garlic Butter & Toasted homemade Brioche.


Main Courses:


JP's Signature Boullabaisse with Fish & Shellfish served with Rouille, Emmental Cheese & Crouton.


Roasted Whole Red Pepper, stuffed with Quinoa and Vegetables topped with Parmesan, Rocket Salad, Sunblushed Tomato & Basil Dressing finished with Roasted Pinenut


Beef Bourguignon with Dauphinoise Potatoes, Sauteed Mushrooms, Pearl Onion & Poitrine fumee.


Shin of Beef with Whole Grain Mustard Creamed Potatoes, Roasted Carrot, Swede & Curly Kale

with a Red Wine Jus.




Assiette of Spiced Pineapple, homemade Bounty Bar & Pineapple Granita


Dark Chocolate Delice with Nuts & Chocolate Soil, served with a Raspberry Sorbet.


Traditional Apple Tart Tatin, topped with Crème Fraiche.


French ‘Ile Flottante’ with Cème Anglasie, Toasted Flake Almond & Caramel Sauce.

Find out more...
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