Beruflich Dokumente
Kultur Dokumente
Appetizers
4 Vegetarian
•Hummus topped with crispy fried Lady Fingers served with assorted homemade Crostini.
•Assorted Bruchetta with three separate toppings. Green Pea with Onion and Mint Vinaigrette.
Fresh Tomato Concase. Sweet 'n' Sour Aubergine.
•Broiled Peach Halves stuffed with Goat Cheese and sprinkled with Wasabi coated Almonds and
Balsamic Reduction.
•Grape Leaves stuffed with Jasmine rice, finely diced Onion and Calamata Olives, served with a
Roasted Garlic Yogurt dipping sauce.
•Marinated grilled Zucchini boats with a Herb and Walnut center, served with Lemon Aioli.
•Sweet Corn Pancakes with Tomato Chili Chutney.
•Goat Cheese Won Tons with Garlic Aioli ans Sweet Chili Dipping Sauces.
•Potato and Leek Rosti served with a Coriander Chili dipping sauce.
•Vol-au-Vent (puffed pastry) fresh Asparagus and Mozzarella Cheese sauce, garnished with Red Bean Chili Salsa.
•Grilled Polenta triangles topped with Sweet Pepper and Basil Salsa
•Spinach and Cottage Cheese stuffed Phillo parcels served with a Shitake Mushroom Wine Cream Sauce.
•Rice Croquettes with a savory Aubergine, Tomato and Garlic center coated with Panko Bread Crumbs and lightly fried to
a golden brown.
• Fresh Chilled Calamari tossed with thinly shaved Fennel and Orange Segments and rice Vinegar.
• Fresh Calamari tossed with Artichoke Hearts and Candied Lemon, served in a Phillo Basket.
1 Prawns
•Citrus Marinated Shrimp served with an Avocado Mango Salad.
•Tea Smoked Shrimp served with Thai Peanut Sauce and Wakame Seaweed Salad.
•Grilled Prawn and Pineapple with a Sweet Soy and Sesame Dipping Sauce
•Coconut Shrimp Skewers with a Pomegranate Mint Chutney.
5 additional non-veg
•Almond Stuffed Dates Wrapped in Pancetta Bacon
•Prosciutto wrapped Asparagus and Melon.
•Olive Oil roasted Sweet Potatoes served with Crème Fraise and Black and Red Caviar.
• Black Caviar on Hard Boiled Egg
• Caviar Martini. Layers of Sevruga Caviar, crème fraise and a Sweet and Tangy Lemon Sauce
served in a Martini Glass.
•Blackened Salmon Panini with Jalapeno Aioli.
• Fresh Tuna Carpaccio drizzled with Balsamic Vinegar and Extra Virgin Olive Oil Sprinkled with
Toasted Sesame Seeds and served with a dollop of Wasabi Horseradish.
• Wild Caught Crawfish with a Watercress Flan floating in Champagne Lemon Sauce.
• Medallions of Duck Breast With a Portobello Pine Nut Center.
• Lollipop Lamb Chops with Cilantro Lime Glaze.
• Antipasti Platter. Cured Meats, Olives, Cheeses and Marinated Vegetables
• Medallions of Ostrich topped with Bleu Cheese Butter.
1 or 2 Chicken
•Chicken Sate with Garlic Aioli and Chili Dipping Sauces.
•Sweet &Spicy Chicken Skewers marinated in Ginger, Soy and Honey
•Chicken and Roasted Vegetable Roulade with Lemon Aioli
•Chicken with Caribbean Jerk Spices and Mango Jalapeno Chutney
Salads
4 Vegetarian
•House Salad of seasonal mixed Greens and fresh Vegetables served with a choice of dressings.
•Mixed Greens tossed with a Lemon Basil Vinaigrette topped with Garlic Roasted Beet Root,
Avocado and sprinkled with Feta Cheese.
•Fresh Rocket tossed with Citrus Vinaigrette topped with Orange Segments and Toasted Pine Nuts.
•Baby Mozzarella Balls and Fresh Grapes over a bed of Rocket tossed with Balsamic Vinaigrette.
•Fresh Rocket tossed with Balsamic Vinaigrette, Figs, Goat Cheese and Pickled Onion.
•Mixed Greens tossed with Red Wine Vinaigrette and topped with Pepperoncini, Calamata Olives,
Fresh Tomato and Feta Cheese.
•Caprice Salad. A Traditional Italian Dish Made From Fresh Tomato, Fresh Basil, Fresh Mozzarella
and Extra Virgin Olive Oil.
•Smoked Tomatoes topped with a Roasted Garlic Aioli over a bed of Seasonal Greens.
•Cucumber and Dill Salad. Thinly sliced Cucumbers tossed with fresh Dill, Pimentos and Rice Wine
Vinaigrette.
•Three Legume Salad. Garbanzo Beans, Corn and Lentils tossed with finely diced Onion, Fresh
Herbs and Tomato served over a bed of finely shredded Lettuce and topped with a dollop of Cumin
and Chili Flavored Yogurt.
• Hearts of Romaine with Fresh Apple, Walnuts and Bleu Cheese with a Creamy Herb Dressing.
•Roasted Beet Root, Dried Figs and Walnuts tossed in Balsamic Vinaigrette and topped with Goat
Cheese.
•Braised Fennel Salad tossed with Cranberry Vinaigrette topped with Pears, Gorgonzola Cheese and
toasted Almonds.
•Cauliflower and Peas tossed with Roasted Garlic, Sweet Red Pepper and Extra Virgin Olive Oil.
•Thai Broccoli Salad. Fresh Broccoli Flowers tossed in a sweet and spicy Thai Peanut Dressing with
diced Sweet Red Peppers, Spring Onion and roasted Peanuts.
•Jicama, Carrot and Curry Salad over a bed of Baby Rocket.
Entrees
5 Vegetarian
• Sweet and Sour Eggplant Capanata (that is the dish I made for you at home in November).
• Assorted Mushrooms stuffed with fresh Herbs and Almonds in a Mushroom jus.
• Sautéed Japanese Eggplant with Spring Onions and Thyme.
• Pan Seared Asparagus with a Three Cheese Soufflé.
• Fire Roasted Artichokes and Almonds with Chili Garlic Sauce.
• Smoked Tomatoes with a Herb studded Cous Cous Stuffing.
• Portobello Mushroom and Root Vegetable Tower with Ginger Soy Broth.
• Ricotta Fritters with Assorted Tomato Salad.
• Oven Roasted Squash stuffed with Herb and Cheese Studded Tabbouleh.
• Wild Mushroom and Roasted Potato Tower with Cabernet Reduction.
4 Chicken
• Chicken Breast with a 3 Mushroom Stuffing topped with Rosemary jus
• Chicken Breast stuffed with sautéed Spinach, Sweet Peppers and Pine Nuts topped with a
Champagne Cream Sauce.
• Herb Smoked Chicken and Asparagus Roulade with Roasted Sweet Pepper Coulis.
• Pan Seared Breast of Chicken with Sautéed Artichokes Hearts and Candied Lemon.
• Pan Seared Chicken Breast with Grilled Pineapple and Jalapeno Salsa.
• Pan Seared Chicken Breast with a Whole Grain Mustard Cream Sauce topped with Crispy Fried
Garlic Cloves.
•Grilled Breast of Chicken with a Mediterranean Tomato, Mushroom and Garlic Sauce.
• Ouzo Roasted Chicken topped with Spicy Fennel and Mandarin Orange Salsa.
• Herb and Garlic Crusted Chicken with a Parmesan Coriander Cream Sauce.
• Smoked Chicken Soufflé with Roasted Root Vegetables.
• Stir Fried Chicken Threads and Spring Onion with Sesame Soy Glaze.
• Cajun Spice Crusted Chicken over wilted Spinach and toasted Almond Flakes.
• Chicken and Pancetta Ravioli with Tarragon Cream Sauce.
• A Terrine of Chicken, Mushroom and Roasted Peppers with Saffron Chili Sauce.
2 Shell Fish
•Grilled Prawns with a Dijon Chardonnay Cream Sauce.
•Grilled Prawns with a chilled Fennel and Fig compote.
•Sautéed Prawns with Orange/Chili Glaze
•Pan Seared Scallops with a Spicy Apricot Mint Curry.
•Sautéed Scallops with Artichoke Hearts and Candied Lemon
• Wild Caught Crawfish and Watercress in Poppy Seed Ravioli with Lemon Sauce.
•Broiled Lobster Tail with Sweet Pepper and Basil Salsa
•Orange and Ginger Scented Lobster Tails.
3 Fin Fish
I would rather have Tuna on the Entrees and move Salmon to the Grill section.
• Sesame Seared Sashimi Tuna with Asian Vegetables and Wasabi and Soy Dipping Sauces.
1 Salmon
•Filet of Salmon Poached with White Wine and Lemon.
•Grilled Salmon with a Mustard Dill Sauce.
•Sautéed Filet of Salmon with Sun dried Tomato and Caramelized Onion Pesto
•Filet of Salmon with Sautéed Baby Eggplant and Yellow Curry Sauce.
1 Sole
•Grilled Sole with a Browned Butter, Lemon and Parsley Sauce.
•Pan Seared Sole with White Wine Cream Sauce topped with Crispy Fried Spring Onion.
•Breaded Filet of Sole served with Pickled Ginger Tartar Sauce and Herb Roasted Wedge Potatoes.
•Filet of Sole topped with spinach and Mozzarella cheese Wrapped with Prosciutto.
1 Basa
•Marinated in Mustard Pan Seared Crusted with Semolina and Herbs topped with Orange Butter.
•Filet of Basa with Sesame, Soy and Chile glaze served with Baby Bok Choy and Snow Peas.
•Filet of Basa with Basil Cream Sauce.
•Baked Basa with a concasse of Tomato, Olives and Capers.
2 Lamb
•Rosemary Roasted Rack of Lamb with Chardonnay Mint Jelly
•Bleu Cheese and Walnut Crusted Rack of Lamb with Cabernet Reduction.
•Braise Shank of Lamb with Root Vegetables and Preserved Lemon and Parsley Gremolata.
•Grilled Lamb Chops with Pink Peppercorn Garlic Cream Sauce.
•Roulade of Lamb layered with Spinach, Pine Nuts and Goat Cheese.
•Pan Seared Lamb Chops with Rosemary Rum Demi Glace.
1 Beef
•Pan Seared Tenderloin with Juniper Berry Horseradish Cream Sauce.
•Roasted Tenderloin with Sun dried Tomato Bleu Cheese Butter.
•Roulade of Tenderloin with Roasted Peppers and Zucchini with Dijon Tomato Coulis.
•Pan Seared Sirloin with Caramelized Onion and Wild Mushrooms.
1 Pork
• Grilled Pork Tenderloin with Sautéed Apples, Cinnamon and Chili Chutney.
• Pan Seared Bone–In Pork Chop with Green Peppercorn, Honey Demi Glace.
• Pan Seared Pork Tenderloin with Tomato Butter Cream Sauce.
• Braised Pork Shank with a Merlot Caraway Reduction.
Risotto
1 Vegetarian
• Wild Mushroom and Parmesan Risotto.
• Asparagus, Tomato and Spring Onion Risotto with Sauvignon Blanc.
• Sun dried Tomato and Basil Risotto.
• Grilled Three Colored Pepper Risotto.
1 Meat
• Broccoli and Bacon Risotto.
• Smoked Chicken and Herb Risotto.
• Seafood,Spring Onion and Lemon Risotto.
• Pancetta and Rapine with Pecorino Risotto.
• Chorizo and Fresh Chili Risotto.
Homemade Pastas
2 Vegetarian
• Goat Cheese and Spring Onion Ravioli in a Tomato Basil Cream Sauce.
• Pumpkin and Pine Nut Ravioli with a Caramelized Onion Vegetable jus.
• Spinach and 3 Cheese Cannelloni.
• Pumpkin Gnocchi tossed in Brown Butter and Pine Nuts topped with Pecorino Cheese.
• Spinach Gnocchi with a Wild Mushroom Wine Cream.
• A Ragout of Eggplant, Tomato, and Wild Mushrooms over a bed of homemade Spinach Fettuccine.
• Beet Root Ravioli filled with Caramelized Onion, Pine Nuts and Mascarpone Cheese over a
Caraway Cream Sauce.
• Homemade Fettuccine tossed with Snow Peas, Caramelized Carrots, Onions and Toasted Sesame
Oil.
1 Meat
• Pasta Carbonara. Fresh pasta tossed with creamy Egg Yolk, Pecorino Cheese and Pancetta.
• Potato Gnocchi with a Smoked Chicken and Pink Peppercorn Cream Sauce.
• Homemade Spinach Fettuccine Nest filled with Sautéed Onion, Olives and Prawns over a Tomato
Cream.
• Braised Lamb with Caramelized Carrots and Onions over homemade Spinach Fettuccine.
• Poppy Seed Ravioli filled with a seafood mélange of fresh fish, prawns and scallops over a Lemon
Mustard Cream Sauce.
3 or 4 Meat
∙Smoked Salmon and Rocket with Goat Cheese.
∙Grilled Pineapple and Prosciutto with Mozzarella.
∙Pancetta, Bleu Cheese and Walnuts.
∙Chorizo, Caramelized Onion, Tomato and Peppers with Mozzarella.
∙Figs, Rocket and Pancetta with Mozzarella.
∙Grilled Chicken, Pepper and Onion with Cheddar Cheese.
∙Basil and Pine Nut Pesto with Grilled Prawns and Mozzarella.
∙Grilled Zucchini, Onion and Sweet Ham with Mozzarella and Pecorino Cheese.
∙Grilled Chicken and Chorizo with Tomato, Onion and Mozzarella.
∙Grilled Duck Breast and Caramelized Onion with Mozzarella and Pecorino Cheese.
∙Pancetta and Rapine with Roasted Garlic and Mozzarella.
∙Grilled Chicken, Spring Onion and Shitake Mushrooms with Mozzarella.
Sandwich Menu
5-7 Sandwiches
Desserts
11 Desserts