Hot Chicken Bouchee

Mimi vol au vent with chicken in a creamy tarragon sauce

Panfried Wagyu Beef with Bearnaise
and Caramelized Onions

Cubes of the worlds most tender beef seared to medium
and served with Bearnaise on flaky pastry squares

Blue Fin Tuna

Slices of blue fin tuna with cucumber and fennel

Prawn Tartlet

Crisp tartlets with prawns in a sweet and
sour dressing with fresh basil and nuts

Smoked Salmon and Brown Bread

Smoked salmon on buttered homemade whole meal
scones with a dollop of crème fraiche

Ceviche Cups

Crispy corn tortilla filled with small cubes of Dory fish marinated in lime juice, mixed with tomato, onion cilantro and
green olive salsa enhanced with a touch of chili

Guacamole Cups

Dainty crispy corn tortilla filled with pureed avocados,
Chopped onion, cilantro, and fresh tomatoes
with a hint of chili and garlic

Roast Leg of Lamb

Barded with garlic and rosemary and marinated in Guinness.
Served with Boulanger potatoes, jus de rôti
and roasted ratatouille

Poached Salmon with Mousseline Sauce and Veracruzana Sauce

Salmon poached in court boullion and served with a light hollandaise with whipped Cream and dill
and a tomoto sauce with olives, garlic and capers

Sauteed Chicken Chasseur

Pieces of chicken sautéed and served
with wild mushrooms and tarragon sauce

Accompaniments

Rizatto, Colannon Potatoes, Gratin Dauphinoise Potatoes, Ratatouile Mashed carrots and Parsnips,
Broccoli Gratin Caesar Salad

Pear and Almond Tart

Dainty almond frangipan squares
with apricot glase and pears fans

Mini Fondant Squares

Cubes for genoise sponge layered with strawberry
confit and topped with fondant icing

Strawberry Tartlet

Petite pastry cups with crème patissiere
and fresh chocolate dipped strawberry on top

Refreshment

Fruit punch garnished with fresh fruits

All prices are subject to 10% + 5% Tax & Service charges