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

Appetizer:

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

 

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

Sample Menu

Starters:

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.

 

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

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