Good morning
I just received your request for service from Table at home and I would like to submit my proposal for your consideration.
Lets Start the Evening off with some nibbles and bubbly. You supply the bubbles and I will supply the nibbles. Please select 3
Ahi Poke in Persian Cucumber cups
Seared Sesame Ahi on Wonton Crisps with Wasabi Aioli
Shrimp BLT
Bang Bang Shrimp with Cajun Remoulade
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
Mini Toastada’s with Seasoned Steak
Jamaican Jerk Chicken Wings with Honey Glaze
Once you have sat down I will Serve the Following:- (please make choices a head)
First Course
Chicken n Waffles
Black Truffle Waffles with Panko Crusted Chicken served with Honey Sriracha Sauce
or
Crab with Lemon Garlic Aioli
Flakey Crab meat infused with bell peppers crusted with panko with a lemon pepper garlic aioli
Or
Seared Scallops in a Lemon Beurre Blanc
Jumbo Scallops seasoned; pan seared served with a fragrant white wine lemon butter sauce
Second Course
Chicken Breast with Tarragon and Chive Sauce
Sous Vide moist chicken breast served with a tarragon and chive sauce
Or
Herb Crusted Rack of Lamb
Austrailian Rack of Lamb French Trimmed and with a Pomegranate and mint reduction
Or
Bacon Wrapped Beef Sinatra
Tender filet of beef wrapped with bacon topped with mushrooms and peppers in a balsamic reduction served with a side of red wine reduction
Or
Oolong Sea Bass in a Sweet Ginger Soy
Sustainable Sea Bass with Sweet Ginger Soy Sauce on a bed of Charred Baby Bok Choi
Third Course
Panna Cotta with Mixed Berry Coulis
A classic Italian dessert that is a very light way to end the evening, Tahitian Vanilla Panna Cotta served with a homemade very berry coulis
or
Warm Molten Chocolate Lava Cake
Decadent, velvety and gooey are words that describe this wonderful dessert
Other Infomation
A little about myself, my name is Chef Asheesh and I am a third generation culinary professional who was classically trained in Europe, France and Italy before returning to London where I rose through the ranks to Executive Chef at the Langham Hotel.
I wanted to give you a selection for your event. Not just limit you to one dish.
I am known for my sauces
