Good Morning, I would like to submit a proposal for you consideration for your forthcoming event.

Let us start the evening off with a few nibbles and bubbles. You supply the bubbles and I will supply the nibbles.

Please Select 3 from the list below
Jamaican Jerk Wings with Honey Glaze
Ahi Poke in Persian Cucumber
Seared Ahi on Wonton Crisp with Wasabi Aioli
Chicken Fajitas in Tortilla Cups
Butter Chicken on Naan Bread Bites
Caprese Skewers with Balsamic Glaze
Shrimp BLT with Sriracha Aioli
Balsamic Steak Bites
Seared Sliced Steak on Garlic Crostini
Baked Spinach and Cheese Ravioli

1st Course Please select 1
Pan Seared Scallops
Jumbo Scallops gently seared and napped with a White Wine Lemon Sauce
Chicken n Waffles
A twist on this Southern Classic dish with Black Truffle Waffles with Seasoned Chicken Tenderloins serve Honey Sriracha Sauce
Crab Tower Salad
Succulent Crap Meat on top of fresh made guacamole with mixed leaf drizzled with champagne vinaigrette
Butter Nut Squash Soup
Roasted Butternut Squash Soup with a Crisp Kale

2nd Course Please Select 1

Bacon Wrapped Beef
Pepper Bacon Wrapped Tenderloin of Beef with a Bourbon Horseradish
Ballotine of Turkey
Turkey escalope stuffed with spinach and wrapped with parma ham with a thyme jus
Fillet of Halibut
A fillet of Halibut with a potato crust pan fried with a cider cream sauce

Dessert Please select 1
Mini Pumpkin Cheesecake
Panna Cotta with mixed berry coulis
warm chocolate fondant with espresso chocolate sauce

If you prefer a traditional family style menu please message me
Other Infomation

A little about myself, I am a third-generation culinary professional who was classically trained in Europe, France and Italy before returning to London where I worked with some of the Britain's finest chefs Marco Pierre White, Albert Roux just to name a few. I became Chef De Saucier at Buckingham Palace. I wanted you to have a choice for your thanksgiving event. Please let me know if you want to change any items or upgrade

Meal for 5 on 24 November 2022