I have just received your request; I would like to submit my proposal for your event. A little about myself I am a third-generation culinary professional who was trained in Paris, Genova and London with some of the finest European Chefs. (Marco Pierre White, George Blancs, Albert Roux) Through my progressive career I learnt to explore flavors of the world and try to incorporate them into my dishes.
Below you will find a list of a few dishes a 3 hors D’ouevres (2 pieces per person)
Ahi Poke in Persian Cucumber cups
Seared Sesame Ahi on Wonton Crisps with Wasabi Aioli
Shrimp BLT
Baked Spinach and Cheese Ravioli
Vegetable Samosa’s with Tamarind Glaze
Baby Caprese Skewers with Balsamic Glaze
Wonton Cups filled with Indian Style Butter Chicken
Balsamic Steak Bites
First Course
Tournedos Rossini – Garlic Crostini with Sliced Filet of Beef knapped with a rich madeira mushroom sauce
Salade Niçoise with Seared Ahi
A Duo of Salmon soufflé with tomato, pepper and olive sauce
Asparagus spears with truffle, poached egg and hollandaise sauce
Black Truffle Waffles with Seasoned Chicken drizzled with Honey Sriracha Sauce
Confit of salmon with peas à la Française
Entrée please select 1
Sirloin of Beef with Red Onion Marmalade in a Caramelized onion broth
Ballotine of Chicken Stuffed with Crap a Creamy Garlic Sauce with Slow roasted Tomatoes
Baked Halibut with Heirloom Tomato Reduction
Herb and Dijon-crusted rack of lamb with Niçoise vegetables and gratin potatoes
Bacon Wrapped Petite Filet with a Red Claret Demi-Glace
Desserts Please select 1
Pear tarte tatin with Gorgonzola
Tahitian Vanilla Crème Brulee Cheesecake
Mille-feuille of peach and Strawberries with a citrus cream
Chocolate Souffle
Other Infomation
I wanted to give you a choice for your event. Please make selections at the time of booking.
I will also be providing a server/assistant that will ensure that you can relax and enjoy the evening.
I am known for my sauces - I was the chef de saucier at Buckingham Palace
