Plated Menu 1

 

Soup

Roasted Cream of Tomato soup with a dollop of Crème Fraiche, chopped Olive salsa and finished off with slivers of Parmesan cheese

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Starter

Smoked Salmon with pan fried prawns, drizzled with horseradish cream and dressed with baby salad greens tossed in a lime vinaigrette

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Main Course

Fillet of Beef napped with a rich Port Jus and served with crushed New Potatoes with Gremolata

Carrot Cream

Wild Mushroom and Spinach phyllo pastry strudel

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Dessert

Decadent Pear and Chocolate Frangipane Tart dusted with toasted sugared almonds and accompanied by whipped cinnamon Mascarpone and summer berries

 

 

Plated Menu 2

 

Soup

Cream of Cauliflower and Broccoli soup served with Spinach and Ricotta fritters

 

Starter

Tuna Niquoise – Seared Tuna slices served with colored tomatoes, olives, slices of hard boiled eggs, baby potatoes and salad greens napped with Red pepper vinaigrette 

 

Main

Marinated and rolled Loin of Lamb napped with a Lemon Caper sauce

Roasted Duck fat potatoes with a herb garlic salt

Heirloom Carrots with Asparagus and Green beans

 

Dessert

Strawberry and Coconut Semifreddo – layers of Mascarpone ice cream, strawberries and coconut cake topped with chocolate leaves and drizzled with Strawberry coulis

 

Plated Menu 3

 

Soup

Cream of Butternut Soup topped with a dollop of sour cream, Harissa and flaked crab meat

 

Starter

Chickpea crepe filled with shredded chicken, topped with pan fried Haloumi cheese and salad greens, drizzled with a Green Goddess sauce

 

Main Course

Caramelized Salmon served with baked Parmesan cheese mash

Steamed Greens tossed with garlic and lemon

Roasted tomato on the vine

 

Dessert

Chocolate Petit Plate per person:

            White Panecotta with Passionfruit Coulis served in tiny shooter glasses

            Double chocolate ice cream served in tiny bowls

            Decedent chocolate mousse in phyllo pastry cups

            Slice of Chocolate brownie with a Belgium truffle topping

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• Add on options to menu – Drinks/Cocktail on arrival, Canapés to start off with, Sorbet Course, Cheese board or Cheese and Chocolate Platter at the end of the meal