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

Meal for 2 on 08 August 2020