Simon's Fine Foods: Menus
Private chef service in your home
Example menu choices for lunch or dinner:
click here for more examples Menuexamplessimonsfinefoods.doc
Fall/ winter Examples
(some of the dishes on the summer menu are also available but will be garnished with winter products)
Your choice of dishes is not limited to what is displayed here, menus are designed around your taste
Appetizer
Roasted butternut squash and ginger soup, walnut pesto
Curried parsnip and honey soup
Caramalized onion and port soup
Creamy mushroom and stilton soup
Shrimp and brandy bisque
Spicy slow cooked pork belly, apple chutney
Smoked ham hock and parsley terrine, pineapple chutney
Pan fried salmon and dill fishcakes, lemon butter sauce
Twice baked goats cheese and almond souffle, cranberry chutney
Salad of organic greens, soft poached hens egg, smoked bacon, croutons, mustard dressing
Handmade ravioli, sweet potato, nutmeg and ricotta, sage butter
Mini fish pie, potato crust
Entrees
Slow cooked shank of lamb, parsley and extra virgin olive oil mashed potato, roast butternut squash, caper sauce
Guinness braised beef steak, horseradish mashed potato, roast vegetables
Herb crusted rack of lamb, dauphinoise potato, root vegetable puree, shiraz and honey reduction
Roast squash and spinach rissotto, parmesan, almonds
Fresh fish dishes dependent on market availability
Summer
Appetizer
Chilled Gazpacho soup
sweet peppers,cucumber,garlic,tomato
Dill cured Atlantic salmon, yeast pancake, sour cream, rocket salad
Warm portabello mushroom and blue cheese tart, pear chutney
Spinach, walnut, goats cheese salad, dried cranberries, balsamic dressing
Main course
Roast wild Pacific Halibut fillet, rosti potato, grilled vegetables, warm smoked bacon and caper dressing
Grilled South River Valley Bison rib eye, dauphinoise potatoes, butternut squash puree, blueberry sauce
Crispy honey duck leg, bubble and squeak, orange, soy and ginger dressing
Parmesan and basil pesto risotto, caramalised shallots,
Dessert
Simon's famous sticky toffee pudding, toffee sauce, vanilla seed Ice cream
Coconut panna cotta, tuille biscuit
Warm bitter chocolate tart, orange reduction
Strawberry Shortbread
Simon will consult with you to determine a menu suitable to the occasion. Your menu will consist of one dish from each course and can be catered for eight to twenty people.
Extra courses can be added. These include: amouse bouche, salad, cheese or even tasting menus!
Wine recommendations can be made for each course.
Pricing is market driven and does not include applicable taxes.
Some ingedients may differ depending on availability.
Food allergies can be catered for wherever possible.