PRIVATE DINNERS

You can create a menu with the following selections of starters, main courses and desserts.

You can also add extra dishes to your menu, such as a consommé, spoom and cheese platter. Ask us about the different possibilities.

It is also possible to create your own menu, with dishes that are not on our website. In consultation with our chef you can discuss the possibilities.

We can offer you a suitable wine package for your menu.

Prices of menus vary according to number of persons and depend on your choices.

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MENU

STARTERS
  • Carpaccio with parmesan cheese, pesto and pine tree seeds
  • Quail stuffed with goose liver, apple and port wine sauce
  • Courgette soup with steamed sole fillet  
COLD MEAT STARTERS
  • Carpaccio with parmesan cheese, pesto and pine tree seeds
  • Pasta salad with sundried tomato’s and Jamon Serrano
 
COLD FISH STARTERS
  • Smoked salmon, potato “rosti”, mixed salad, and horseradish
  • Avocado prawn cocktail
  • Tuna tartar with wasabi mayonnaise
  • Sashimi of tuna and salmon
  • Bonbon of smoked salmon filled with prawns
  • Smoked trout terrine with seaweed
  • Prawn cocktail
 
SALADS
  • Warm goat cheese salad with caramelised apple and nuts
  • Caesar salad
  • Avocado and prawn salad with cocktail sc.
  • Waldorf salad with smoked chicken
  • Salad of home smoked duck breast with red fruit dressing
  • Pink roast beef salad with duck liver curls and rucola
  • Mixed leaf salad with smoked duck and red summer fruit dressing
 
WARM STARTERS
  • Quail stuffed with goose liver, apple and port wine sauce
  • Grilled dorado on spinach with pomedori, pesto and beurre blanc
  • Forest mushroom pouch on cream spinach
  • Grilled scallops with green asparagus and spring onion
  • Thai salmon cakes
  • Terrine of salmon mousse with smoked Trout and sushi nori
 
SOUPS
  • Tomato
  • Chicken
  • Mushroom
  • Vegetable
  • Onion
  • Lobster
  • Courgette soup with steamed sole fillet
  • Melon soup with basil and Jamon Serrano
  • Gamba Cappuccino
MAINS
  • Fillet steak “rosini” with duck liver and Madeira sauce
  • Lobster 3 ways; in tempura, with mayonnaise and grilled
  • Zarzuela (different kind of fish and seafood, Spanish style)
MEAT
  • Tame duck with mango and teriyaki sauce
  • Grilled ostrich steak with brandy plums and port wine sauce
  • Cajun grilled turkey with mango and orange sauce
  • Rack of lamb with honey and thyme sauce
  • Slow cooked Mallorca lamb shank with couscous and grilled vegetables, tomato and spearmint salad
  • Lamb filet with forest mushrooms
  • Fillet steak “rosini” with duck liver and Madeira sauce
  • Guinea hen with cepes sauce
  • Filled steak with king prawns and lobster sauce
  • Rabbit 3 ways
FISH
  • Grilled Dorado fillets with sun dried tomato and basil sauce
  • Ray wing with saffron sauce
  • Half lobster, pinchers boiled with hollandaise sauce and tail grilled with red pepper, parsley and onion tapenade
  • Lobster 3 ways; in tempura, with mayonnaise and grilled
  • Steamed sole fillet with salmon served with spring onion and grape fruit sauce and basmati rice
  • Grilled tuna steak with tapenade
  • Cod from the oven with fresh pasta, pesto and cherry tomato
  • Zarzuela (different kind of fish and seafood, Spanish style)
DESSERTS
  • White chocolate mousse with blackcurrant sauce
  • Warm cherry cakes with vanilla ice-cream
  • Apple and raisin clafoutis with vanilla ice-cream
 
DESSERTS
  • Crème brulle with orange and whipped cream
  • White chocolate mousse with blackcurrant sauce
  • Pannacotta with forest fruits
  • Apple gondola with date sauce and vanilla ice-cream
  • Almond cake with cinnamon ice cream and vanilla sauce
  • Peach melba
  • Citrus fruit bavroise with chocolate cake and passion fruit jelly
  • Chocolate mousse with vanilla sauce
  • Apple and custard crepe with vanilla ice-cream
  • Tiramisu
  • Limoncello Tiramisu
  • Warm cherry cakes with vanilla ice-cream
  • Cannelloni of apple and pear with cinnamon ice cream and crème brulle
  • Crème Catalane with orange sorbet and whipped cream
  • Crepes with flambéed cherry’s with vanilla ice-cream
  • Crepe suzette the classic with grand marnier
  • Pineapple carpaccio with red fruit and raspberry ice cream
  • Apple and raisin clafoutis with vanilla ice-cream
  • Chocolate fountain with fresh fruit, sponge fingers and marshmallows
  • Coffee and hierbas with bonbon
  • Variety of local cheese

© 2020 Rent A Chef Mallorca

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