Looking to host a Dinner Party? Introducing The Butler’s Bistro at Home Service

Our ‘Bistro at Home Service‘ includes all crockery, cutlery, glassware, napkins & events team
We lay the table, serve, clear away, so that you can spend valuable time with your guests in the comfort of your own home or rented accommodation

Sample Private Dinner Menu
Complimentary Hors d’oeuvre
Home made bread served with Butter & Balsamic Oil


Smoked Haddock Chowder
A creamy smoked haddock chowder with leeks and finely cut savoy cabbage, finished with a dusting of mature cheddar cheese

Home Smoked Warm Partridge Saladette
Warm home smoked partridge with crispy pancetta nestled on a tossed leaf salad with pear slices and a lemon pepper dressing, finished on a pan fried croute drizzled with balsamic

A Mushroom and Bean Ragout with Chicken (V option available)
A wintery ragout of wild mushroom, mixed beans and herbs on linguine pasta topped with pan fried Norfolk chicken breast with tarragon

Home Made Chicken Liver Parfait
Home made smooth chicken liver parfait served with wafer thin melba toast & Butler’s home made date chutney, finished with a tossed saladette drizzled with a balsamic dressing

Main Course

Braised Derbyshire Beef
Braised slices of tender beef cooked with shallots, smoked bacon and mushrooms, with a burgundy red wine stock, finished with celeriac puree

Gressingham Duck Breast
Oven roasted duck breast carved onto sweet potato puree with crispy pancetta, finished with a rich redcurrant reduced stock sauce

Pan Fried Fillet of Seabass
Fillet of seabass pan fried with dill, finished on sautéed oyster mushrooms and curly kale surrounded with a saffron and lentil creamy stock sauce

Pheasant Breast with Braised Filled Thigh
Pheasant thigh filled with a fig and walnut stuffing, wrapped with pancetta and braised with red wine, topped with a pan fried pheasant breast with thyme and wild mushrooms

Feta Cheese & Sundried Tomato Tartlet (V)
A home made tartlet of feta cheese, sun dried tomato and spinach, finished with oyster mushrooms and a clear lentil and herb stock sauce

All the above main courses are served with a selection of seasonal vegetables & a potato dish

Home made ‘Pantry’ Desserts

Creamy Baileys Creme Brullee
A creamy creme brullee with a crispy toffee crust served with a curl of home made Belgium chocolate mousse

Marmalade Bread & Butter Pudding
A creamy bread & butter pudding served with vanilla sauce & garnished with berries & mint

Cointreau & Orange Cheesecake
A light creamy cheesecake with orange cointreau topped with spun sugar and finished with swirls of berry sauce and a berry apple compote

Cheese board may be served as an additional 4th course
a selection of County cheeses served with celery, grapes, home made Butler’s date chutney, savoury biscuits & bread croutes
– additional price

Coffee & Home made Chocolate Truffles
– additional price