Foodie Notes 1 The Sevruga is the smallest Sturgeon caught commercially. It grows to a maximum of 1.5 m (5 ft) and rarely exceeds 25 kg (55 lb) in weight. It has a snub nose with a long snout and two sets of barbels, just above its small mouth. Like the Oscietre, the Sevruga is an omnivore and bottom-feeds on algae and small crustacea. It has very distinctive bony scales down its length, which resemble stars, and for this reason it is sometimes known as the 'Star Sturgeon'. It has a striking backbone and mottled body, which may be deep blackish-brown, cinnamon-brown, ash-grey or nearly black. Sevruga are nearly always darker when living in the sea than they are in rivers. The eggs are grey-black with a fine grain, small and have the strongest flavour of all Sturgeon eggs. Among connoisseurs they are the most highly appreciated for their unique taste. Back
2 Red Mullet is highly valued as food fish, especially in the Mediterranean Region. Its best season is October to May. Good fresh specimens should have a bright pink colour streaked with gold and a black striped front dorsal fin. Nutritionally, it is rich in protein, iodine, iron and phosphorus. Back
3 The famous ‘Goosnargh’ Duck can be tasted at many top restaurants throughout the country. It is produced in the Lancashire village of Goosnargh. The ducks are reared on feedstuffs which are free from chemicals and growth promoters. Back
4 Griottine Cherries – Pour 5lbs of pitted cherries in a large container, then coat them with 5lbs of sugar, the zest of one of each – orange, lime, grapefruit & lemon, one stick of ground cinnamon and ½ teaspoon each of wholes cloves and allspice. Mix well. Pour in Brandy, enough to cover and place a plate on top of the cherries to keep them submerged in the liquid. Cover and store in a cool, dry place. They will be ready in about three months. Back
With thanks to the various internet sources which assisted us with these facts
Dine menus are designed for our clients who expect high standards of food and the service and surroundings to match. As with our entire range of menus, these are intended simply as suggestions. We will be more than happy to write a menu based on your specific requirements.
Our Dine 'Options' Menuscontinue our commitment to perfection, allowing you to customise the finer points of your meal; from the Breads to the Coffee Beans. Options Menus are exclusive to our Dine & Dine Collection clients: You can choose the style of Bread, your favourite Cheeses, your own blend of Coffee (or type of Herbal Tea) and even your preferred Petits Fours.
Naturally, we also have a Dine wine list and our Sommelier will gladly advise on food and wines which complement one another.
Ballontine of Salmon Classically Presented With Quenelles of Crème Fraiche & Caviar
Lobster & Tiger Prawn 'Cocktail' Layers of King Prawns & Lobster Tails Shredded Wild Rocket & Purple Basil with Shisu Cress Sauce Marie Rose & Lime Vinaigrette
Salmon Tartar Pressed with Dill & Lemon Oil & topped with a soft bolied Quail's egg Quenelle of Sevruga 1Caviar & Herb Labné Dressing
Filo Wrapped Goat’s cheese Chard Salad Sweet Balsamic Dressing
Red Mullet Escabishe Warm Potato Salad & Grain Mustard Dressing
Fillet of Beef & Foie Gras Carpaccio Roma Tomato Essence Black Truffle
Potted Shrimps Summer Asparagus & Lemon Jelly Mini Hovis Loaf
Large Individual Ravioli Goat's Cheese & Black Olives Asparagus, Tomato Fondue & Basil Oil
Terrine of Duck Confit & Foie Gras Individual Brioche Loaf Apple & Muscat Jelly
A Plate of Organic Smoked Salmon Summer Herb Leaf Salad, Potato Blini & Horseradish Cream
Trio of Salmon Romanov, Thai Cured, Home Cured with Pink Peppercorns & Fennel Seeds Asparagus Salad & Baby Limes
Beef 'Carpaccio' Steak Sandwich Griddled Ciabatta Croute with Caramelised Onions Rare Fillet of Beef, rolled in Cracked Pepper & Herbs Topped with Dijon Mustard Aioli & Melted Roma Tomato Rocket & Red Chard Salad & Horseradish Dressing
Oak Roast Salmon 'Pate' flaked with Creme Fraiche, Grain Mustard, Dill Red Onions & Capers Tomato, Lime & Chilli Salsa
Trio of Asparagus New Season Asparagus, Truffle Oil & Parmesan Dressing Shot of Asparagus & Tomato 'Gazpacho' Filo Tartlet of Asparagus with Ricotta Salad of Broad Beans & Minted Peas, Lemon Oil Dressing
Dine's Mini Copper Pan Filled with Gnocchi with a light Blue Cheese Sauce Baby Spinach Salad & Walnut Dressing
'Timbale' of Vegetable Antipasti Layers of Asparagus, Roasted Plum Tomatoes, Balsamic Shallots, Red & Yellow Peppers, Portobello Mushrooms, Griddled Aubergine & Mozzarella Topped with a Parmesan Crisp Red & Green Pesto
Chargrilled Fillet of Poussin On a Pistachio & Smoked Chicken Mouselline Salad of Marinated Baby Vegetables Vegetable Nage Vinaigrette
Brandy & Black Pepper Chicken Liver Pate With shavings of Truffle
Quenelles of Sole Pastry Fleurons Champagne Beurre Blanc
Barbecued Brochette of Lamb with Baby Plum Tomato & Feta Cheese Drizzled with Sage & Lemon Butter
Dine's Mediterranean Club Sandwich A Mini Loaf, packed with Mozzarella, Roasted Red & Yellow Peppers, Roasted Button Onions & Portobello Mushrooms Dine's take on this classic involves creating a mini terrine
Poulet Bresse ‘Cassoulet’ Broth of Baby Spring Vegetables
‘Boudin’ of Monkfish Wrapped in Parma Ham Red Wine & Girolle Reduction Finished with Crisped Sage
Seared Fillet of Lamb 'Boudin' of Braised Oxtail Mini Leek Pie Juniper Jus
Griddled Red Mullet2 on tomato Consommé Baby New Potatoes Chervil Fine Asparagus
Fillet of Aromatic Angus Steak Seared & Marinated in Ginger, Lemongrass, Fennel & Sichuan Pepper with Oyster Mushrooms, Pak Choi & Sticky Teriyaki Beef Wonton Fillet of Angus Steak Boeuf Bourguignon ‘Pudding’ Caramelised Button Onions with Beetroot Jus
Rack Of Lamb with an English Mustard & Thyme Crust Rosemary Fondant Wild Mushroom Pudding Redcurrant & Port Jus
Fillet of Angus Steak Assiette de Legumes Saffron Potatoes Stock Reduction
Fillet of Venison Autumn Scented Fruits Juniper Dauphinoise
Fillet of Goosnargh 3 Duck Encasing Duck Leg Confit Baby Toffee Apples
Griddled Fillet of Cod Thai Yellow Curry with Saffron Potatoes Aromatic Lime Oil
Chateaubriand of Beef Carved and plated with a Portobello Mushroom, Melted Plum Tomato with a Gremoulata Topping, Peppery Land Cress Offered with three sauces: Bernaise, Chateaubrian Sauce, Peppercorn Horseradish & Mustard Your Choice of French Fries or Chunky Chips Rocket & Herb Salad with Parmesan Dressing Have some fun: appoint one of the guests at each table to carve the Beef and serve it...
Fillet of Soy, Honey & Lavender Roasted Duck On Fragrant Pad Thai Confit Duck Spring Roll with Hoi Sin
Rack of Lamb On a Broad Bean & Pea Puree Basil & Mint Oil Dine's Mini Copper Pan with an individual Lamb Casserole & Minted Dumpling
Fillet of Lamb Nicoise Nicoise Style with Queen Olives, Ripped Basil Sunblushed Pomodorino Tomatoes Flowering Baby Courgettes Saffron Potatoes Mini Pie of Wild Mushrooms & Confit of Lamb
Classical Roasted 'Fleur de Sel' Corn Fed Chicken On Sage & Apricot Stuffing An Individual Pan of Baby Vegetables Chateau Roast Potatoes Thyme Gravy
Boned Rolled Poussin With a smoked Garlic & Thyme Mouselline Roasted Tinkerbell Pepper filled with a Ratatouille Fondant Potato
'Pot Roasted' Organic Chicken Fillet Boudin of Wild Mushrooms & Pancetta Broth of Baby Spring Vegetables Pearl New Potatoes
Assiette of: Bitter Chocolate Demitasse with a rich Ganache and Griottine4Cherries Tartlet of Raspberries Macerated Summer Fruits
Bitter Chocolate & Cardamom Tart Ginger & Orange Granite
Trio of Crème Brûleés: Vanilla White Chocolate Raspberry
Timbale of Wild Strawberries & Summer Fruits in a Pink Champagne Jelly Melon ‘Soup’
Blueberry Cheesecake White Chocolate & Vanilla Dressing
Individual Tartlet of Amandine-Griottes Griottine Cherry Compote
Rich Chocolate Terrine Framboise Dressing
Summer Fruit Crumble Crunchy zesty topping, Vanilla Clotted Cream
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Coffee & Petits Fours
Dine always carries a variety of Herbal Teas and has both Columbian & Decaffeinated coffees available.
Please note that certain items may become unavailable at short notice; for example, due to poor weather or supply difficulties. In this case, Dine will substitute an item as necessary.
