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 Won-ton Crisps with Wasabi Aioli
Bang Bang Shrimp with Cajun Remoulade
Baked Spinach and Cheese Ravioli
Vegetable Samosa’s with Tamarind Glaze
Reshmi Kebabs with mint and coriander sauce
Naan Bites with Indian Style Butter Chicken
Mini Toastada’s with Seasoned Chicken
Jamaican Jerk Chicken Wings with Honey Glaze
Once you have sat down I will Serve the Following:- (please make choices a head)
Chicken n Waffles
Black Truffle Waffles with Panko Crusted Chicken served with Honey Sriracha Sauce
Crab with Lemon Garlic Aioli
Flakey Crab meat infused with bell peppers crusted with panko with a lemon pepper garlic aioli
Pan-fried red mullet on courgette tagliatelle with a homemade pesto
Chicken Breast with Tarragon and Chive Sauce
Sous Vide moist chicken breast served with a tarragon and chive sauce
Herb Crusted Rack of Lamb
Australian Rack of Lamb French Trimmed and with a Pomegranate and mint reduction
Bacon Wrapped Filet of Beef
Tender filet of beef served with a red wine demi glaze
Oolong Sea Bass in a Sweet Ginger Soy
Sustainable Sea Bass with Sweet Ginger Soy Sauce on a bed of Charred Baby Bok Choi
Braised Short Ribs with a red wine birria sauce
Slow cooked ribs in a succulent red wine birria sauce with chive mashed potatoes
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
Warm Molten Chocolate Lava Cake
Decadent, velvety and gooey are words that describe this wonderful dessert
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 will have a vegetarian dish for each course I try to match it to the dish that is being served.
To amplify your experience I would suggest having a server present. I can arrange for one to be there. This will allow you to relax and enjoy your event with your guests. There will be a small additional charge for this and this can be paid direct to the server.
I wanted to give you a selection for your event. Not just limit you to one dish.
I am known for my sauces
This price is for 6 guests. For more guests lets chat when you know the complete number