Fall Dinner Party

I recently catered a six course dinner party; for which I devised the menu, composed the dishes, and did all of the cooking and plating myself. In the following days I will share the dishes and recipes. The menu, featuring a fall theme, is as follows:

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Cranberry & Baked Brie Tartlets

Roasted Baby Potatoes with Mustard Aioli & Onion Jam

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Crescent Biscuits, Maitre d’Hôtel Butter

Irish Soda Bread, Ginger Butter

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Butternut Squash Ravioli, Spiced Roasted Chickpeas, Sage Brown Butter Sauce, Herb Foam

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Seared Fillet of Beef cooked to your preference, Pommes Duchesse, Carrot Puree, Brussels Sprouts, Roasted Cherry Tomatoes, Beurre Rouge, Balsamic Pearls

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Dark Chocolate ‘Fondue’, Caramel, Spiced Poached Pear, Citrus Cake, Salted Almond Crumb, Vanilla Cream

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White Chocolate Pistachio Ganache, Blueberry Madeleine Cakes, Chocolate Espresso Brownie