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.
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Steak and Confit Tomato Crostini
Seared fillet steak, cooked rare and finely sliced, served on a crostini with confit tomatoes and homemade tarragon Mayonaise
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Mini Steak Tartare
Hand minced prime fillet steak, with garlic, mustard, capers, rosemary and egg yolk served on a garlic croûton
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Mini Beef Yorkshires
Mini yorkshire puddings serve with roast beef, horseradish cream and onion chutney
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Confit Duck Filo Parcels
Confit duck, spring onion and 5 spice filo parcels
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Smoked Duck with Hoison
Smoked duck toasts with creamy hoison sauce and coriander
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Foie Gras
Foie gras on toasted pain d'espices with pear chutney
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Crispy Boudin Noir
Slices of boudin noir coated in breadcrumbs and deep fried, served with a mustard mayonaise
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Pesto and Parma ham crostini
Crispy parma ham served on a pesto crostini with sunblush tomatoes
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Feta, Melon and Parma Ham
Cubes of feta and melon wrapped in parma ham
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Mini Croque Monsieurs
Fried toasted sandwiches with Gruyere, ham and a bechamel sauce
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Quails Egg Mayonaise
Quails eggs with homemade Mayonaise and chives served on a toasted crouton with crispy Parma ham
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Mini Quiches
Mini quiches with the choice or fillings; quiche lorraine with bacon, shallot and garlic or vegetarian leek and sweetcorn
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Mini Caesar Salads
Gem lettuce leaves filled with roasted chicken pieces, crispy pancetta, Parmesan shavings and Caesar salad dressing
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Prawn and chorizo skewers
Sauteed prawns and chorizo in garlic and parsley
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Quails Egg And Caviar
Soft boiled quails egg topped with salmon eggs
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Thai Fish Cakes
Thai fish cakes with chilli, ginger and coriander served with a sweet chilli and lime dip
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Cod Mousse in Parma Ham
A smooth and creamy cod mousse, poached in Parma ham
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Smoked Salmon and Caviar
Scottish smoked salmon roses with garlic cream cheese on cucumber slices garnished with caviar and dill
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Marinated Tuna Loin
Marianted tuna loin in spicy sesame oil and sesame seeds
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Avocado, Prawn and Coriander Blinis
Freshly made blinis served with avocado, coriander and sauteed prawns
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Gougères (V)
A baked savory choux pastry with Savoie cheese
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Spinach and Feta Filo Parcels (V)
Spinach, sundried tomato and feta filo parcels
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Leek, Potato and Cheddar Filo Parcels (V)
Creamy potato with leeks and cheddar in filo parcels
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Thai Sweet Potato Filo Parcels (V)
Sweet potato with chilli, ginger and corianer in a filo parcel served with a sweet chilli dip
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Hummus and Feta (V)
Hummus served on a slice of cucumber with feta and mint
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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
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Arancini Balls (V)
Deep fried risotto balls with a mozzerella and basil centre
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Bean Falafels (V)
Mini bean falafel burgers with coriander an chilli served with a sweet chilli dip
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Parmesan Whaldorf Cups (V)
Miniature concasse of celery, apple, grape and Roquefort cheese served in a sesame seed Parmesan cup
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Sherry Mushrooms and Parmesan Vol au Vents (V)
Garlic and sherry sauteed mushrooms in a puff pastry case served with Parmesan shavings
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Deep fried camembert (V)
Deep fried camembert served with cranberry sauce
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Chilled Gaspacho Soup (V)
Chilled spanish gaspascho soup served with a sun dried tomato palmier
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Goats cheese, caramalised onion and fig tart (V)
Goats cheese, caramalised onion and fig jam on a puff pastry tart
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Gorgonzola and Fig Bruschetta (V)
Creamy gorgonzola, fig chutney and fresh fig on toasted bruschetta
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Tomato and basil bruschetta (V)
Sweet tomatoes, basil, olive oil on toasted garlic bruschetta
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Chargrilled courgette, pesto and mozzerella bruschetta (V)
Chargrilled courgettes, pesto and mozzerella on toasted bruschetta
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Potato and Manchego Croquettes (V)
Spanish tapas croquettes made potato and spanish Manchego cheese
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Corn, Avocado and Bean Tostadita (V)
Corn, avocado and bean salsa served on a round tortilla chip with cream fraiche
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Spanish tortilla (V)
Spanish omellette with potatoes and onion
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Butternut Squash And Sweet Potato Soup
Roasted butternut squash and sweet potato soup, roasted seeds, crispy Parma ham and grated Beaufort
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Gazpacho Soup
Chilled spanish vegetable soup served with fresh crab, basil oil and croutons
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Watercress Soup (V)
Watercress soup served with crème fraîche
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Veloute Of Cauliflower (V)
Veloute of Cauliflower with truffle oil, croutons and Parmesan shavings
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French Onion Soup
French onion soup served with Gruyere croutons
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Roasted Red Pepper, Tomato and Basil Soup (V)
Served with creme fraiche, basil oil and croutons
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Broccoli and Roquefort Soup (V)
Creamy broccoli and Roquefort soup served with fresh crusty baguette
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Chicken Caesar Salad
Griddled slices of chicken breast with Parmesan shavings, croutons, anchovies, and Caesar sauce with crisp baby gem lettuce
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Warm Goats Cheese Salad
Warm goats cheese salad with crispy pancetta, confit tomatoes and a honey and mustard dressing
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Duo of Quail
Pan fried breast and confit leg of quail served with garlic and bacon lentils and sauce gibier
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Saddle of Rabbit
Saddle of rabbit stuffed with black pudding served with a potato puree
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Pan Fried Foie Gras
Pan fried foie gras served with a pear compote, port reduction and pain d’épice
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Scallops and Black Pudding
Seared scallops on black pudding with a pea purée and baby cress
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Seared Scallops
Seared scallops served with cauliflower and truffle puree and crispy pancetta
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Chef Selection
Smoked Salmon Blinis
Freshly cooked blinis with a dressed rocket salad, Scottish smoked salmon, avocado and a creamy horseradish sauce
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Crab and Avocado Tian
Fresh dressed crab served with avocado, cavier and croutons
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Chef Selection
Crayfish and Coriander Risotto
Mildly spiced crayfish risotto served with a coriander, confit tomatoes and Parmesan shavings
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Tuna Niçoise
Seared tuna loin with a niçoise salad
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Retro prawn cocktail
Prawn and avocado salad with a marie rose sauce
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Seafood Gratin
Filet of sole, scallops and prawns in a creamy Noilly prat sauce with a gratin topping
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Salmon and Prawn Fishcakes
Salmon, prawn and potato fishcakes with lemon and parsley served with a pea puree
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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
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Roquefort Souffle (V)
Roquefort souffle served with walnut and apple salad and a balsamic glaze
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Mediterranean Vegetable Tart (V)
Roasted Mediterranean vegetables, topped with mozzerella cheese on a puff pastry base
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Zucchini and Wild Mushroom Risotto (V)
Zucchini and wild mushroom risotto served with truffle oil, pine nuts and Parmesan crisp
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Spinach, sundried tomato and feta filo parcels (V)
Spinach, sundried tomato and feta filo parcels served with tzatziki and a rocket and olive salad
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Sweetcorn and Leek Quiche (V)
Warm Sweetcorn and Leek Quiche served with a green salad
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Asparagus (V)
Griddled asparagus served with a poached duck egg, truffle hollandaise and Parmesan shavings
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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
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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
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Slow Cooked Beef Cheeks
Slow cooked beef cheeks in red wine served with creamy polenta
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Beef Rumpsteak
180g rumpsteak served with celeriac purée, wild garlic mushrooms, roasted root vegetables and a red wine and rosemary jus
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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
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Saddles of Lamb
Saddles of lamb marinated in garlic, balsamic vinegar and rosemary served with ratatouille, gratin dauphinoise and a garlic and rosemary jus
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Braised Lamb Shank
Braised lamb shank served with minted puy lentils, aubergine cavier and a warm tomato chutney
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Braised Lamb Shank
Braiased lamb shank with caramalised onion mash and red cabbage
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Coq au Vin
Traditionally slow cooked chicken thighs in red wine and rich stock, served with wild rice and buttered greens
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Thai Green Chicken Curry
Fragrant and creamy Thai curry with chicken served with Thai jasmine rice and stir fried vegetables. (Vegetarian version available)
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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
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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
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Confit du canard cassoulet
Slow cooked duck leg served with a rich haricot bean and bacon cassoulet
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Filet Mignon of Pork
Filet mignon of pork, fondant potato, celeriac purée, mini ratatouille , charred leeks and a pork jus
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Roast Pork
Roast pork tendaloin served with an apple puree, roasted roots and a cider and mustard cream sauce
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Venison Pie
Venison, wild mushroom and Madiera pie served with caramalised onion mash and braised red cabbage
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Venison fillet
Venison fillet with dauphinoise potatoes, wild mushrooms, glazed carrots and a port jus
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Sole Meunière
Fillet of sole with a lemon, butter and parsley sauce, served with sauteed potatoes
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Monkfish Tail
Monkfish tail cooked in parma ham served with a creamy langostine sauce, sauteed potatoes and baby courgettes
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Crispy Skinned Seabass
Crispy skinned seabass with lobster tail, fennel, chorizo, and a caper beurre blanc sauce
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Lobster Thermidor
Fresh European lobster served in it's shell with a grilled cheese sauce, dressed with a rocket salad and sauce béarnaise
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Sea Bream
Sea Bream on a bed of garlic spinach served with a buttered clam and saffron sauce
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Skillet Griddled Cod
Cod filet served with spanish potatoes, chorizo and salsa verde
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Filet of Trout
Pan fried fillet of trout served with lemon crushed new potatoes, courgette caponata and a white wine and chive butter sauce
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Filet of Cod
Filet of cod served with a pea and courgette risotto, chorizo crisps and basil oil
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Vegetarian Lasagne (V)
Puy lentils and roasted vegetables layered with lasagne and a Parmesan bechamel sauce served with a rocket and pine nut salad
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Butternut Squash Risotto (V)
Roasted butternut squash risotto with creamy Gorgonzola and crispy sage
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Broccoli and Gruyère Crêpes (V)
Baked crêpes with a creamy broccoli, leek, mushroom and Gruyère filling
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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
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Spinach and Feta Parcel (V)
Spinach, feta and sun blush tomato filo parcel served with a tomato fondue
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Melanzane parmigiana (V)
Layers of griddled aubergine, tomato and basil sauce with parmesan and mozzella
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Spinach and ricotta Cannelloni (V)
Spinach and ricotta filled cannelloni with a tomato sauce and creamy cheese topping
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Tartifette
Classic Savoie dish of potatoes, bacon, onions,cream and reblochon cheese. Served with charcuteries, pickles and a green salad (Vegetarian version available)
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Chocolate Orange Marquise
Rich dark chocolate and orange marquise with Cointreau marinated orange segments
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Chef Selection
Chocolate Fondant
Chocolate fondant served with vanilla ice cream and fresh berries
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White Chocolate Mousse
White chocolate mousse served with fresh raspberries, raspberry coulis and a coconut macaroon
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Dark Chocolate Coffee Pots
Dark chocolate and espresso mousse served with whipped cream and hazelnut biscotti
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Poached pears Belle Helene
Poached pear in honey and vanilla served with hot chocolate sauce, flaked almonds and vanilla ice cream
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Rose Poached Pear
Rose poached pear with a rose wine reduction served with a summer fruits, vanilla ice cream and spun sugar
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Pear and frangipane tart
Warm pear and frangipane tart served with mascarpone cream
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Tart au Citron
Creamy lemon tart in an all butter pastry shell
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Apple Tart Tatin
Apple tart tatin served with vanilla chantilly
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Rhubarb and Cinnamon Streusel Tart
Rhubarb and orange tart with a cinnamon and almond streusel topping served with crémé Anglais
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French Apple Tart
Sweet pastry filled with creme patissiere, topped with caramalised apples and an apricot glaze
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Strawberry Tart
Fresh strawberries and creme patissiere in an all butter pastry tart
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Mango and Ginger Cheesecake
Mango and ginger cheesecake served with a passion fruit glaze
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Banoffee cheesecake
Baked banana cheesecake with a pecan base served with a toffee sauce
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Citrus Cheesecake
Citrus cheesecake served with a berry coulis
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Chef Selection
Sticky Toffee Pudding
Sticky toffee pudding served with butterscotch sauce and vanilla ice cream
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Classic Creme Brulee
Classic creme brulee with madagascan vanilla
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Vanilla Pannacotta
Vanilla pannacotta served with blackberries in a crémé de mure sauce and honey madelines
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Pistachio and Olive Oil Cake
Pistachio and olive oil cake with orange blossom cream and raspberry sorbet
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Classic Tiramisu
Layers of espresso soaked sponge fingers, marsala laced mascarpone and dark chocolate shavings
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Lemon posset
Creamy lemon posset served with lemon and almond shortbread
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Coconut, Mango and Lime Pavalova
Coconut meringues with lime mascarpone and fresh mango
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Chef Selection
Petit Gourmand
Selection of mini desserts - Dark chocolate coffee pots, rhubarb and cinnamon strusel tart and citrus cheesecake