Menus

Tempting

Menus

Griffin Private Chefs offer a bespoke service so you can choose your own menu.

Our menus are inspired from food that we enjoy eating and have been refined from years of experience. However we are fully flexible and enjoy creating new menus specific to your tastes and budgets.

Below are examples of some of our favourite dishes.

Please note; we like to centre our menus around seasonal and local produce. At some times of the year not all of the ingredients from our menus will be available.

  • Steak and Confit Tomato Crostini

    Seared fillet steak, cooked rare and finely sliced, served on a crostini with confit tomatoes and homemade tarragon Mayonaise

  • Mini Steak Tartare

    Hand minced prime fillet steak, with garlic, mustard, capers, rosemary and egg yolk served on a garlic croûton

  • Mini Beef Yorkshires

    Mini yorkshire puddings serve with roast beef, horseradish cream and onion chutney

  • Confit Duck Filo Parcels

    Confit duck, spring onion and 5 spice filo parcels

  • Smoked Duck with Hoison

    Smoked duck toasts with creamy hoison sauce and coriander

  • Foie Gras

    Foie gras on toasted pain d'espices with pear chutney

  • Crispy Boudin Noir

    Slices of boudin noir coated in breadcrumbs and deep fried, served with a mustard mayonaise

  • Pesto and Parma ham crostini

    Crispy parma ham served on a pesto crostini with sunblush tomatoes

  • Feta, Melon and Parma Ham

    Cubes of feta and melon wrapped in parma ham

  • Mini Croque Monsieurs

    Fried toasted sandwiches with Gruyere, ham and a bechamel sauce

  • Quails Egg Mayonaise

    Quails eggs with homemade Mayonaise and chives served on a toasted crouton with crispy Parma ham

  • Mini Quiches

    Mini quiches with the choice or fillings; quiche lorraine with bacon, shallot and garlic or vegetarian leek and sweetcorn

  • Mini Caesar Salads

    Gem lettuce leaves filled with roasted chicken pieces, crispy pancetta, Parmesan shavings and Caesar salad dressing

  • Prawn and chorizo skewers

    Sauteed prawns and chorizo in garlic and parsley

  • Quails Egg And Caviar

    Soft boiled quails egg topped with salmon eggs

  • Thai Fish Cakes

    Thai fish cakes with chilli, ginger and coriander served with a sweet chilli and lime dip

  • Cod Mousse in Parma Ham

    A smooth and creamy cod mousse, poached in Parma ham

  • Smoked Salmon and Caviar

    Scottish smoked salmon roses with garlic cream cheese on cucumber slices garnished with caviar and dill

  • Marinated Tuna Loin

    Marianted tuna loin in spicy sesame oil and sesame seeds

  • Avocado, Prawn and Coriander Blinis

    Freshly made blinis served with avocado, coriander and sauteed prawns

  • Gougères (V)

    A baked savory choux pastry with Savoie cheese

  • Spinach and Feta Filo Parcels (V)

    Spinach, sundried tomato and feta filo parcels

  • Leek, Potato and Cheddar Filo Parcels (V)

    Creamy potato with leeks and cheddar in filo parcels

  • Thai Sweet Potato Filo Parcels (V)

    Sweet potato with chilli, ginger and corianer in a filo parcel served with a sweet chilli dip

  • Hummus and Feta (V)

    Hummus served on a slice of cucumber with feta and mint

  • Herby Goats Cheese With Balsamic Red Onion Jam (V)

    Creamy goats cheese mixed with mint, coriander, chives and lemon served on a crouton with balsamic red onion jam

  • Arancini Balls (V)

    Deep fried risotto balls with a mozzerella and basil centre

  • Bean Falafels (V)

    Mini bean falafel burgers with coriander an chilli served with a sweet chilli dip

  • Parmesan Whaldorf Cups (V)

    Miniature concasse of celery, apple, grape and Roquefort cheese served in a sesame seed Parmesan cup

  • Sherry Mushrooms and Parmesan Vol au Vents (V)

    Garlic and sherry sauteed mushrooms in a puff pastry case served with Parmesan shavings

  • Deep fried camembert (V)

    Deep fried camembert served with cranberry sauce

  • Chilled Gaspacho Soup (V)

    Chilled spanish gaspascho soup served with a sun dried tomato palmier

  • Goats cheese, caramalised onion and fig tart (V)

    Goats cheese, caramalised onion and fig jam on a puff pastry tart

  • Gorgonzola and Fig Bruschetta (V)

    Creamy gorgonzola, fig chutney and fresh fig on toasted bruschetta

  • Tomato and basil bruschetta (V)

    Sweet tomatoes, basil, olive oil on toasted garlic bruschetta

  • Chargrilled courgette, pesto and mozzerella bruschetta (V)

    Chargrilled courgettes, pesto and mozzerella on toasted bruschetta

  • Potato and Manchego Croquettes (V)

    Spanish tapas croquettes made potato and spanish Manchego cheese

  • Corn, Avocado and Bean Tostadita (V)

    Corn, avocado and bean salsa served on a round tortilla chip with cream fraiche

  • Spanish tortilla (V)

    Spanish omellette with potatoes and onion

  • Butternut Squash And Sweet Potato Soup

    Roasted butternut squash and sweet potato soup, roasted seeds, crispy Parma ham and grated Beaufort

  • Gazpacho Soup

    Chilled spanish vegetable soup served with fresh crab, basil oil and croutons

  • Watercress Soup (V)

    Watercress soup served with crème fraîche

  • Veloute Of Cauliflower (V)

    Veloute of Cauliflower with truffle oil, croutons and Parmesan shavings

  • French Onion Soup

    French onion soup served with Gruyere croutons

  • Roasted Red Pepper, Tomato and Basil Soup (V)

    Served with creme fraiche, basil oil and croutons

  • Broccoli and Roquefort Soup (V)

    Creamy broccoli and Roquefort soup served with fresh crusty baguette

  • Chicken Caesar Salad

    Griddled slices of chicken breast with Parmesan shavings, croutons, anchovies, and Caesar sauce with crisp baby gem lettuce

  • Warm Goats Cheese Salad

    Warm goats cheese salad with crispy pancetta, confit tomatoes and a honey and mustard dressing

  • Duo of Quail

    Pan fried breast and confit leg of quail served with garlic and bacon lentils and sauce gibier

  • Saddle of Rabbit

    Saddle of rabbit stuffed with black pudding served with a potato puree

  • Pan Fried Foie Gras

    Pan fried foie gras served with a pear compote, port reduction and pain d’épice

  • Scallops and Black Pudding

    Seared scallops on black pudding with a pea purée and baby cress

  • Seared Scallops

    Seared scallops served with cauliflower and truffle puree and crispy pancetta

  • Chef Selection

    Smoked Salmon Blinis

    Freshly cooked blinis with a dressed rocket salad, Scottish smoked salmon, avocado and a creamy horseradish sauce

  • Crab and Avocado Tian

    Fresh dressed crab served with avocado, cavier and croutons

  • Chef Selection

    Crayfish and Coriander Risotto

    Mildly spiced crayfish risotto served with a coriander, confit tomatoes and Parmesan shavings

  • Tuna Niçoise

    Seared tuna loin with a niçoise salad

  • Retro prawn cocktail

    Prawn and avocado salad with a marie rose sauce

  • Seafood Gratin

    Filet of sole, scallops and prawns in a creamy Noilly prat sauce with a gratin topping

  • Salmon and Prawn Fishcakes

    Salmon, prawn and potato fishcakes with lemon and parsley served with a pea puree

  • Wild Mushroom Bruschetta (V)

    Mixed mushrooms cooked with garlic in madiera and cream, served on toasted bruchetta, with roast cherry tomatoes, parma ham and pesto dressing

  • Roquefort Souffle (V)

    Roquefort souffle served with walnut and apple salad and a balsamic glaze

  • Mediterranean Vegetable Tart (V)

    Roasted Mediterranean vegetables, topped with mozzerella cheese on a puff pastry base

  • Zucchini and Wild Mushroom Risotto (V)

    Zucchini and wild mushroom risotto served with truffle oil, pine nuts and Parmesan crisp

  • Spinach, sundried tomato and feta filo parcels (V)

    Spinach, sundried tomato and feta filo parcels served with tzatziki and a rocket and olive salad

  • Sweetcorn and Leek Quiche (V)

    Warm Sweetcorn and Leek Quiche served with a green salad

  • Asparagus (V)

    Griddled asparagus served with a poached duck egg, truffle hollandaise and Parmesan shavings

  • Beef Wellington

    Tenderloin beef rolled in a garlic mushroom duxelle wrapped in a parsley crêpe and cooked in puff pastry with chunky cut chips and a Port jus

  • Chef Selection

    Steak Rossini

    Filet of Charolais beef, crispy rosti potato, cauliflower puree, garlic and nutmeg spinach, truffle croûton with a slice of fresh fois gras and fois gras and port sauce

  • Slow Cooked Beef Cheeks

    Slow cooked beef cheeks in red wine served with creamy polenta

  • Beef Rumpsteak

    180g rumpsteak served with celeriac purée, wild garlic mushrooms, roasted root vegetables and a red wine and rosemary jus

  • Beef Bourguignon

    Tender pieces of beef shin braised in red wine with shallots, bacon, and mushrooms served with pomme purée, glazed carrots, and green beans

  • Saddles of Lamb

    Saddles of lamb marinated in garlic, balsamic vinegar and rosemary served with ratatouille, gratin dauphinoise and a garlic and rosemary jus

  • Braised Lamb Shank

    Braised lamb shank served with minted puy lentils, aubergine cavier and a warm tomato chutney

  • Braised Lamb Shank

    Braiased lamb shank with caramalised onion mash and red cabbage

  • Coq au Vin

    Traditionally slow cooked chicken thighs in red wine and rich stock, served with wild rice and buttered greens

  • Thai Green Chicken Curry

    Fragrant and creamy Thai curry with chicken served with Thai jasmine rice and stir fried vegetables. (Vegetarian version available)

  • Chicken Suprême

    Chicken suprême stuffed with garlic mushrooms , wrapped in Parma ham, served with morel and tarragon cream sauce, wild rice, griddled asparagus, roast vine tomatoes

  • Chef Selection

    Duo of duck

    Pan roasted magret du canard and a confit leg filo parcel served with sweet potato purée, savoy cabbage and bacon and a cherry sauce

  • Confit du canard cassoulet

    Slow cooked duck leg served with a rich haricot bean and bacon cassoulet

  • Filet Mignon of Pork

    Filet mignon of pork, fondant potato, celeriac purée, mini ratatouille , charred leeks and a pork jus

  • Roast Pork

    Roast pork tendaloin served with an apple puree, roasted roots and a cider and mustard cream sauce

  • Venison Pie

    Venison, wild mushroom and Madiera pie served with caramalised onion mash and braised red cabbage

  • Venison fillet

    Venison fillet with dauphinoise potatoes, wild mushrooms, glazed carrots and a port jus

  • Sole Meunière

    Fillet of sole with a lemon, butter and parsley sauce, served with sauteed potatoes

  • Monkfish Tail

    Monkfish tail cooked in parma ham served with a creamy langostine sauce, sauteed potatoes and baby courgettes

  • Crispy Skinned Seabass

    Crispy skinned seabass with lobster tail, fennel, chorizo, and a caper beurre blanc sauce

  • Lobster Thermidor

    Fresh European lobster served in it's shell with a grilled cheese sauce, dressed with a rocket salad and sauce béarnaise

  • Sea Bream

    Sea Bream on a bed of garlic spinach served with a buttered clam and saffron sauce

  • Skillet Griddled Cod

    Cod filet served with spanish potatoes, chorizo and salsa verde

  • Filet of Trout

    Pan fried fillet of trout served with lemon crushed new potatoes, courgette caponata and a white wine and chive butter sauce

  • Filet of Cod

    Filet of cod served with a pea and courgette risotto, chorizo crisps and basil oil

  • Vegetarian Lasagne (V)

    Puy lentils and roasted vegetables layered with lasagne and a Parmesan bechamel sauce served with a rocket and pine nut salad

  • Butternut Squash Risotto (V)

    Roasted butternut squash risotto with creamy Gorgonzola and crispy sage

  • Broccoli and Gruyère Crêpes (V)

    Baked crêpes with a creamy broccoli, leek, mushroom and Gruyère filling

  • Wild Mushroom and Tarragon Strudel (V)

    Wild mushrooms, Madeira and tarragon with pine nuts and sundried tomatoes in filo pastry served with a Madiera and tarragon sauce

  • Spinach and Feta Parcel (V)

    Spinach, feta and sun blush tomato filo parcel served with a tomato fondue

  • Melanzane parmigiana (V)

    Layers of griddled aubergine, tomato and basil sauce with parmesan and mozzella

  • Spinach and ricotta Cannelloni (V)

    Spinach and ricotta filled cannelloni with a tomato sauce and creamy cheese topping

  • Tartifette

    Classic Savoie dish of potatoes, bacon, onions,cream and reblochon cheese. Served with charcuteries, pickles and a green salad (Vegetarian version available)

  • Appellation d'origine contrôlée (AOC) 

    is a French certificate granted to products where all stages of production are carried out according to a recognized expertise in the same geographical area, which gives the product its features.

  • Roquefort

    Made from raw sheeps milk, Roquefort is a blue cheese from the natural caves of Mont Combalou in Roquefort-sur-Soulzon. The first cheese to recieve AOC status in 1925. Best served with a vintage port, muscat grapes, walnuts and crusty wholegrain bread.

  • Brie de Meaux

    A mild, creamy cows milk cheese. The brie de meaux is considered the finest AOC variety. Best served with Champagne, crackers and crisp sliced apple.

  • Epoisse

    A cows milk cheese from Burgandy. Develops a red rind during the riping process and a strong pungent flavour. AOC since 1991. Best served with sweet Sauternes wine and raisin bread.

  • Beaufort

    An alpine cheese from the Savoie region. Made of raw, cows milk. A firm, strong and creamy cheese. AOC since 1968. Best served with mature Chablis, crusty baguette, cornichons, whole grain mustard and saussicon sec.

  • Saint Maure de Touraine

    A Creamy goats cheese from Indre-et-loire. Made from unpasturised full fat goats cheese. Shaped into a log with a straw through the centre to hold the shaped.  AOC since 1990. Best served with light fruity wines such as Chinon, walnut bread, fresh figs and onion chutney.

  • Camembert de Normandie

    The AOC variety since 1992, only to be made with unpasturised cows milk. Soft and creamy with an edible rind. Best served with normandie cider or a pinot noir wine, crusty bread and sliced pears.

  • Valençay

    Valençay made from unpasturised goats milk, is from the town of Valençay in the Indre department. Soft, dense and smooth with a blue ash rind. Originally it was shaped liked a pyramid, but it is believed the shaped changed to a flat top after Napolean was served the cheese after returning from a war in egypt. The pyarmid shaped brought back unpleasant memories so he cut the top off with his sword. AOC since 1998. Best served with whole grain artisan bread, fresh cherries and dry white Valençay wine.

  • Ossau-Iraty

    The only other sheeps milk cheese (with Roquefort) which has AOC status, since 1980. Made with raw, unpasturised milk, it has a firm, smooth and creamy centre. Comes from the mountains of the Pyrenees. Best served with Spanish Tempranillo or a hearty Bordeaux with crusty bread, almonds and chorizo.

  • Comte

    A firm cheese made from unpasturised milk from cows in the jura in the Franche-Comte region. AOC since 1958 it has the highest production of AOC cheeses.  It has bown butter and roasted nut aromas. Best served with Amontillado sherry, grilled pears and honey.

  • Chaource

    Chaoure named after the town in the champagne region is the coldest town in France. AOC since 1970. A white fluffy rind with a soft, creamy centre and a slightly nutty and fruity taste. Best served with Sancerre and cured meats.

  • Chocolate Orange Marquise

    Rich dark chocolate and orange marquise with Cointreau marinated orange segments

  • Chef Selection

    Chocolate Fondant

    Chocolate fondant served with vanilla ice cream and fresh berries

  • White Chocolate Mousse

    White chocolate mousse served with fresh raspberries, raspberry coulis and a coconut macaroon

  • Dark Chocolate Coffee Pots

    Dark chocolate and espresso mousse served with whipped cream and hazelnut biscotti

  • Poached pears Belle Helene

    Poached pear in honey and vanilla served with hot chocolate sauce, flaked almonds and vanilla ice cream

  • Rose Poached Pear

    Rose poached pear with a rose wine reduction served with a summer fruits, vanilla ice cream and spun sugar

  • Pear and frangipane tart

    Warm pear and  frangipane tart served with mascarpone cream

  • Tart au Citron

    Creamy lemon tart in an all butter pastry shell

  • Apple Tart Tatin

    Apple tart tatin served with vanilla chantilly

  • Rhubarb and Cinnamon Streusel Tart

    Rhubarb and orange tart with a cinnamon and almond streusel topping served with crémé Anglais

  • French Apple Tart

    Sweet pastry filled with creme patissiere, topped with caramalised apples and an apricot glaze

  • Strawberry Tart

    Fresh strawberries and creme patissiere in an all butter pastry tart

  • Mango and Ginger Cheesecake

    Mango and ginger cheesecake served with a passion fruit glaze

  • Banoffee cheesecake

    Baked banana cheesecake with a pecan base served with a toffee sauce

  • Citrus Cheesecake

    Citrus cheesecake served with a berry coulis

  • Chef Selection

    Sticky Toffee Pudding

    Sticky toffee pudding served with butterscotch sauce and vanilla ice cream

  • Classic Creme Brulee

    Classic creme brulee with madagascan vanilla

  • Vanilla Pannacotta

    Vanilla pannacotta served with blackberries in a crémé de mure sauce and honey madelines

  • Pistachio and Olive Oil Cake

    Pistachio and olive oil cake with orange blossom cream and raspberry sorbet

  • Classic Tiramisu

    Layers of espresso soaked sponge fingers, marsala laced mascarpone and dark chocolate shavings

  • Lemon posset

    Creamy lemon posset served with lemon and almond shortbread

  • Coconut, Mango and Lime Pavalova

    Coconut meringues with lime mascarpone and fresh mango

  • Chef Selection

    Petit Gourmand

    Selection of mini desserts - Dark chocolate coffee pots, rhubarb and cinnamon strusel tart and citrus cheesecake

 

 

 

Individual Dishes

Individual

Dishes

 

We can tailor your menu so you can have as many courses as you wish. Why not try a cheese and wine presentation or finish your meal with delicious handmade petit fours.  Or if you simply need to feed a crowd with hearty, healthy food we also can provide buffet style meals and themed parties.

 

Melon Prosciutto and Feta

Intermediates

Intermediate courses are a great way to expand on a dinner party. A light bite to lift and cleanse the palate to prepare for the third course.

Thai Banquet

Other Dishes

Not only are we interested in creating the classics, we love themed dinner parties. Thai, Indian, Spanish tapas nights, why not try something different.

Petit Fours

Petit Fours

The perfect end to a perfect evening. Finish your meal with coffee and petit fours. Beautiful handmade miniature sweets and desert leave you wanting for nothing.