CANAPÉS
Deluxe
3 Canapés per person
Salmon & Caviar
Foie Gras Brioche
Foie Gras, Caviar & blinis
Shell of champignon des bois
Sweet breads and Sauternes
Cashel Blue Beignet
Goats cheese croute
South coast scallop Escabich
or
Superior
3 Canapés per person
Smoked salmon mousse
Pickled vegetables and beef
Cromeskies
Porjaskies
Melon and Parma ham
Filled cherry tomatoes
Quail egg pesto
Smoked salmon and cream cheese
Shell of ratatouille balsamic
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APPETISERS
Ravioli of Lobster and Cumin
Dressed in aged Balsamic Vinegar
Goats Cheese and Artichoke Salad
With Sun Dried Tomato Tapenade
Salad of Smoked Chicken, Rocket and Parmesan with Aioli Dressing
Plum Tomato and Baked Ham Soup with Garlic Sippets
Classic Smoked Salmon with Toasted Brioche and Caperberries
Leaves of Seasonal Melon and Strawberries with Water Melon Coulis
Terrine of Confit Duck with Sweet Onion and Redcurrant Marmalade
Marinated Red Mullet on Potato and Piquillo Pepper Salad
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PRINCIPAL DISHES
Roast Chump of Lamb with braised Red Cabbage, Apple and Mint
Baked Brill 'en papillotte' with Lemon Grass, Coriander and Artichokes
Fillet of Scotch Beef with Port and Thyme Cepes
Breast of Chicken wrapped in Panetta with Aromatic vegetables
Escalope of Salmon with Roast Fennel and Sun Dried Tomatoes
Breast of Gressingham Duck with seasonal Berries and Cassis Jus
Tenderloin of Pork with Boudin Noir and Sage
Pan fried Sea Bass with Ribbons of Leek and Sauce Sauternes
Seared John Dory
Honey and Basil with Pickled Aubergines
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DESSERTS
Hot Chocolate Fondant
With Butterscotch Sauce
Classic Lemon Tart with Raspberry Coulis
Assiette of Fruits glazed in coconut Sabayon
Poached Pear and Cinnamon
Crème Brûlée
Bitter Chocolate Tart with Crème Anglaise
Iced Rhubarb Parfait with Praline Tuille
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Selection of English and Continental Cheeses with Prune and Armagnac Chutney
Available as an extra course
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Coffee and Petit Fours
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