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
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Appetizer:
Spiced tomato and red pepper gazpacho with Start Bay white crab meat
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First course:
Fresh mackerel tartar herbs &capers, fennel shaving salad, basil oil drizzle &
lemon mayonnaise sauce.
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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
Dessert:
Fresh summer berry pudding, Devon clotted cream, fresh mixed berries with a berry coulis.
Dartmouth Food Festival - supper menu
Appetizer:
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.
Dessert:
Blackberry and apple crumble, calvados crème brulee, mint sable biscuit and berry coulis
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Sample Menu
Starters:
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Octopus Escabeche (Tarragon, White Wine Vinegar, Red Pepper,Shallot) Served with Garlic & Thyme Crouton
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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.
Desserts:
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.
Sample
Menus
