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Entrée & Mains Suggestions
EntréeCrepes with crab, chicken and rosemary with lemon buerre blanc
Individual pies with either beef rib, beetroot and horseradish cream, or chicken, mushroom and leek
Spaghetti with goat’s cheese, anchovies, rocket, olives and chilli
Peking duck pancakes, shallots and hoi sin sauce
Oysters natural with lime and watercress
Smoked salmon on blinis with leek confit and caper salsa
Pan- seared duck livers with roasted baby beets and onions on mixed leaves, balsamic jus
Risotto of pumpkin, prawns, sage and pine nuts
Soup or broth with bruschetta
Antipasto platter
Duck confit on puy lentils with mandarin and baby leaf salad
Mains
Fillet of beef with asparagus, mashed potato, spinach and mushroom Dijon jus
Brazilian seafood stew with prawns, mussels, octopus and fish fillets (tomato coconut milk base)
Lamb cutlets on potato gratin with roasted garlic, thyme and tomatoes
Salmon fillet with prawn ravioli, salmon roe and lime soy buerre blanc
Osso Bucco with creamy polenta and gremolata
Whole roasted baby chicken stuffed with preserved lemon, chorizo, sage and roasted vegetables
Oxtail lasagne with celeriac cream and parsley salsa
Pork fillets, braised cabbage, caramelised apple, potato rosti, mustard jus
Slow roasted Chinese pork belly with cinnamon, mandarin and five spice, Asian greens and stir fried noodles
Braised lamb shanks wrapped in prosciutto with tomato and rosemary