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Entrees
- Wild mushroom open ravioli on rocket with carrot and mascarpone
cappuccino sauce and fresh parmesan
- Tempura style aubergine stack with grilled buffalo mozzarella
and a roast garlic and tomato sauce
- Chèvre Chaud- baked goats cheese pots with old fashioned
cheese straws
Mains
- Lamb shanks on parsnip and celeriac mash with redcurrant
and rosemary jus and fine green beans
- Grilled snapper on sautéed tumeric potatoes, wilted
spinach and roasted cherry tomato sauce
- Braised duck legs on white bean cassoulet with crispy pancetta
and savoy cabbage
Desserts
- Peach and Vanilla bean pannacotta with crushed raspberries
- White chocolate and banana bread and butter pudding with
butterscotch sauce
- Individual apple crumbles with vanilla ice cream and crème
anglaise
Catering includes breakfast and afternoon tea for 6 days,
evening dinner consisting of an aperitif, 3 courses , coffee
and unlimited wine and beer for 6 evenings. Meals planned and
cooked by chef with 14 years experience running restaurants
in London and New Zealand.
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