Back Door Dining Club


Garry and Teresa Elcock are the husband and wife team who are the company ‘Let us Cater’.

So why not gather together up to 10 friends, visit us at Highlands View and become a member of our Dining Club.

We will serve you and friends a Set Menu Dinner of Four courses in our relaxed informal dining room.

We supply the venue and food and let you organise and bring your own aperitifs, wine and Liquors. We will keep the wine chilled, supply the glasses and everything else you need.

We know this concept is unusual but we believe it actually allows you to try a new and different dining idea whilst enjoying very good value for money.

A sample menu is included but we can of course quote for a menu of your choice.

The meal was fantastic, just the right atmosphere as well. Thank you for all your hard work and the attention to detail. We will be back soon

ER, Bear Cross

A huge thank you to you both for the fabulous lunch. The menu was superb, so very neatly presented and well cooked. Great sized portions and lovely to have a cheese board as well. Great value for money, well done

JS, Bournemouth

Back Door Dining Club Menu Example – £25 per person (min 8 max 12/14 persons)

Select one item from the starters, main course and desserts

Canapés

A selection of ‘Let us Cater’ Pre dinner Nibbles


Suggestions

Starters

A Medley of Fish
(Mini Prawn Cocktail Stack, Smoked Salmon Rose and Smoked Mackerel Pate)

Or

Spicy Red Lentil Soup with Crème Fraiche swirl and French bread

Or

Chicken Liver Pate to share served with Melba toast and red onion relish

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Main Course

Roasted Lamb Rumps with Port Jus

Or

Pork Encroute with Basil and Pesto lining with Apple Jus

Or

French Beef Bourguignonne

Or

Salmon Coulibiac with a Chive and Parsley Sauce (Fresh Salmon with a Creamed Spinach layer enclosed in Puff Pastry)

Or

Monk Fish wrapped in German Ham

Served

On a bed of White Beans in a Cream Sauce with Scallops and Prawns

Served with

Baby New potatoes or Potato Dauphinoise

And

3 Fresh Seasonal Vegetables

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Desserts

Individual Crème Brulee with Kiwi and Raspberry Coulis

Or

A Trio of lemon Sweets
(Lemon Posset, Lemon Flan, Citrus Meringue Cream)

Or

Pear and Almond Flan with Crème Fraiche

Or

Meringue Tranche

with

Fresh Fruit Berries

And

Cheese Board to Share

A Selection of cheese including Cheddar, Blue and Brie with biscuits and fruit