This document provides a sample menu for a dinner party that includes canapés, starters, main courses, a pre-dessert, desserts, and petit fours. The menu features dishes showcasing seasonal ingredients like asparagus, lamb, squab pigeon, blueberries, and strawberries. Courses incorporate flavors from around the world like blood oranges, fennel, hazelnuts, mangoes, lime, chocolate, and whiskey.

1. Sample dinner party Menu
Canapés
Lincolnshire Poacher cheese Gougère with Onion soubise
Wild Boar Scotch egg with Salad cream
Duck Breast smoked with Jasmine tea
Jersey Royal baked Potato with crème fraîche and Oscietra Caviar
Fresh Horseradish cheese with tar divi Marmalade
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Starters
Chargrilled Calçot onions with Goat cheese, Lardo and Olive oil
Asparagus Confit in salted butter, Beurre Noisette Hollandaise
Terrine of seasonal game birds studded with Pistachio and Summer Truffle
Smoked Mackerel Tartare, Buttermilk and Chive cream, warm toasted Muffin
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Main Courses
Dover Sole roasted on the bone, Blood Orange and Fennel salad, Hazelnut pesto
Herb crusted cannon of Elwy Valley lamb with Fricassée of Peas and Medjool
Dates, young Vegetables
Oven roasted Anjou squab Pigeon, caramelized Mango purée, Offal and
Mushroom en croûte
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Pre Dessert
Yuzu iced tea
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Desserts
Blueberry and Mascarpone Tart, bitter Chocolate Sorbet
Basil Pannacotta, Szechwan pepper scented Strawberries, Honeycomb
Olive oil and wild Lime parfait
Valrhona alpaco milk Chocolate Mousse, Mango fool
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Petit Fours
Smoked white chocolate Fudge
Praline Cake
Dark chocolate and Malt Whiskey truffles