menus

I work with a network of local suppliers and producers to ensure the quality and freshness of my ingredients
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THE SPRING MENU (March, April, May)

STARTERS

Asparagus and mint risotto

Crab, avocado and rocket salad

Cream of watercress soup

MAIN COURSES

Roasted duck breast with orange and red wine sauce

Herbed monkfish tail with a lemon butter sauce, served on pousse spinach with pomme dauphinoise

Best end of Spring lamb with rosemary and horseradish crumble served with a Savoy cabbage and mushroom fricassee

Crispy corn fed chicken supreme with spring onion pesto and bean salad

DESSERTS

White chocolate cheesecake with raspberry compote

Raspberry and almond tarte

Toffee pear gallette with crème fraiche

THE SUMMER MENU (June, July, August)

STARTERS

Prawn and avocado cocktail

Goat’s cheese and beetroot salad

Summer minestrone soup

MAIN COURSES

Roasted chicken breast with broad beans, minted peas and spring onions

Stuffed lamb saddle with rosemary infused redcurrant & red wine jus

Halibut with ratatouille and creamed potato with tomato butter sauce

Pork belly with mustard cabbage and apple mash

DESSERTS

Pine nut and honey tart with orange infused Greek yoghurt

Raspberry and rose wine syllabub

Strawberry and vanilla Millfeuille

THE WINTER MENU (December, January, February)

STARTERS

Castellated Crab with rocket and basil oil

Shallot and tomato tarte Tatin with goat’s cheese and rosemary caramel

Roasted and spiced butternut squash soup with parmesan croutons and sage oil

MAIN COURSES

Pancetta wrapped chicken breast stuffed with goat’s cheese & thyme & mustard cream sauce, served on roasted tomato & courgette

Seared cod on champ potatoes with a caramelised shallot and red wine sauce

Fillet of beef topped with wild mushroom gratin with Madeira wine sauce

Braised lamb shank with cannellini beans, rosemary, tomatoes and bacon

DESSERTS

Chocolate brownie served with vanilla ice cream

Sticky toffee pudding with custard

Tarte au citron with fresh raspberries

THE AUTUMN MENU (September, October, November)

STARTERS

Seared diver caught king scallops with a tomato sauce vierge

Vietnamese poached chicken salad with coriander and mint

Pumpkin risotto with crispy sage and amaretti crumbs

MAIN COURSES

The ultimate chicken pie

Fillet of sea bass with Savoy cabbage and beetroot pesto

Fillet of Aberdeen Angus Wellington with a caramelised shallot and red wine sauce

Pork with thyme and sherry vinegar sauce served with lemon and rosemary roast potatoes

DESSERTS

Dark chocolate fondant with Chantilly cream

Raspberry ripple crunch parfait topped with fresh raspberries

Vanilla panna cotta with figs and thyme honey

THE FREEZER FILL MENU

 

Chilli con Carne
Aberdeen Angus steak mince with onions, peppers and fresh kidney beans in a spicy tomato sauce

Coq au Riesling
Chicken joints with smoked bacon, mushrooms and onions in a creamy white wine sauce

Lasagne al Forno
Egg pasta layered with a rich ragu and béchamel sauce, topped with fresh parmesan and mozzarella cheese

Cottage Pie
Aberdeen Angus steak mince with carrots, onions in a rich beef gravy, topped with creamy mashed potato

Thai Red/Green Chicken Curry
Chicken thigh pieces with Thai aubergines, bamboo shoots and Kaffir lime leaves in a creamy red/green coconut sauce finished with Thai sweet basil

Beef in Stout with Herbed Dumplings
Aberdeen Angus steak pieces with carrots, onions and celery in a thick stout gravy, served with herb dumplings

Fish Pie
Smoked haddock, salmon fillets and prawns in a rich white sauce, topped with creamy mashed potato

Bolognese Sauce
A rich beef and pork mince ragu with a sofrito of carrots, celery and onion

Pork, Apple & Cider Casserole
Layers of pork chops, onions, apples and potato, spiced with juniper berries and cooked in cider

Sausages in Onion Gravy
Hand made Lincolnshire sausages in a rich onion and red wine gravy

Beouf Bourguignon
Aberdeen Angus steak pieces with smoked bacon, mushrooms and baby onions in a rich red wine sauce

Salmon & Fennel en croute with Watercress Sauce
Salmon fillets and braised fennel encased in puff pastry served with a crème fraiche and watercress sauce

Braised Lamb Shanks with Cannellini Beans
Lamb shanks and root vegetables, braised in a tomato and red wine sauce with fresh rosemary and cannellini beans

Chicken Cacciatore
Chicken joints with smoked bacon, olives and red wine in a rich tomato sauce

Squash & Coconut Curry
Chunks of butternut squash with red pepper in a rich coconut sauce spiced with Madras curry

Beef Goulash
Chunks of Aberdeen Angus steak cooked with tomato, onion and red pepper and spiced with paprika

Chicken Sorrento
Chicken joints with pancetta and cannellini beans in a rich tomato sauce

Beef/Chicken Madras
A medium hot curry in a rich tomato based sauce with peppers, spiced with aromatic fenugreek, cumin and garam masala

Sweet & Sour Chicken
Succulent pieces of chicken breast with mixed peppers, onions and bamboo shoots in a tangy sweet and sour sauce

Bacon Wrapped Chicken Breast
Whole chicken breast stuffed with creamy goat’s cheese & fresh thyme on a bed of roasted tomato’s and courgettesand

Roasted Mediterranean Vegetable Lasagne
Peppers, onions, courgettes and aubergines, slowly roasted & mixed with a rich tomato & basil sauce, layered with béchamel sauce and egg pasta

BBQ CATERING MENU

Burgers
Juicy Aberdeen Angus burgers, served in a fresh sesame seed bun, with or without cheese

Sausages
Fresh free range pork sausages, served with fried onions in crusty small French loaf

Chicken
Succulent chicken breast, chargrilled and served in soft white bap with mayonnaise

Steaks
Prime British rump steak, cooked just the way you like it, left whole, or sliced and served in a soft bap with caramelised onions

Fish
Whole sea bass wrapped in foil and stuffed with aromatic ginger, lime, garlic, chilli & soy sauce

Kebabs
A variety of marinated chicken breast kebabs, served in a fresh white pitta bread

Thai Green Curry Lamb
Butterflied leg of lamb marinated in a aromatic Thai green curry paste, drizzled with a creamy green curry coconut sauce

Peri Peri Pork
Whole pork shoulder marinated in Peri Peri Marinade, served with a refreshing peach salsa

Ribs
Whole racks of ribs, marinated in a rich BBQ sauce, cooked until tender and served with a side order of coleslaw

Salads
A selection of fresh and healthy salads, all served with a choice of homemade dressings

Vegetarian
Choose from a selection of char grilled vegetables, served in a pitta bread, field mushroom burger drenched in garlic butter or halloumi cheese and vegetable kebabs

Desserts
Selections of home made desserts are available

7 COURSE TASTING MENU WITH WINE FLIGHT

TASTING MENU

Daikon nimono niku – Miso flavour
Selbourne classic cuvee brut, England

Diver caught scallop, black quinoa tabbouleh, candied kumquat
Ara ‘sightlines’ sauvignon blanc 2018, New Zealand

Triple cooked pork belly with nonban sauce
Pasqua 11 minutes rose 2019, Italy

Campari and prosecco sorbet

Fillet of sea bass, savoy cabbage, beetroot pesto, basil oil
Pouilly-Vinzelles 2017 Caves des Grand Crus Blancs, France

Fillet of Aberdeen Angus beef, sweet potato mash, baby vegetables, aji panca cream
Viñalba Reserve Malbec 2017 Mendoza, Argentina

Yuzu and raspberry posset, matcha madellaines
Royal Tokaji 5 Puttonyos 2013, Hungary

English cheeseboard, crackers, fruitcake, chutney
Taylor’s Quinta de Vargellas 2005, Portugal

Dear Mark, Thank you for looking after us so well. Very much appreciated from all of us. It was lovely to enjoy our guests and not to have the worry a... Read More
Steve Marlow
Steve
“Mark, thank you so much for cooking for my family and I. Over an extended period we have experienced some real highs, and always been impressed... Read More
Asmir Cobham
Asmir
“Apologies it’s taken me so long to write to you to say thank you. Everyone had such an amazing time when you cooked for Ian’s birth... Read More
Leigh Rudgwick
Leigh

where we are

Address:

Chez Vous Cuisine

11 Pams Way

Ewell

Surrey

KT19 0HA

Tel No:

07962 984395

Email:

mark@chezvouscuisine.co.uk

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