Food Stations Dinner

Oyster Bar

Cucumber Lemon Mignonette /Red Wine Mignonette

Accompaniments of Fresh Horseradish/Hot Sauce

Hors d’oeuvres and Canapés

Duck Confit Crepes

Sautéed Leeks & Kale/Aronia Port Sauce

Cauliflower Chickpea Frites

Cauliflower Cream and Chickpea Flour/Roasted Red Pepper Aioli

Truffle Chèvre Palmiers

Puff Pastry/Truffle Paste/Whipped Chèvre/Truffle Honey

  1. Live Cooking Stations

BBQ Prawns and Mushroom Fricassee

Grilled Spot Prawns and Sides Stripe Shrimp/ Herbs Salees/Confit Garlic Oil 

Sunchoke Puree

Wild Mushroom Fricassee (Provencal)/Brown Butter

Heirloom Tomato & Smoked Honey Roasted Apricot Salad: Sourdough Croutons/Pickled  Shallot/Shaved Easter Egg Radish/Toasted Pepitas//Basil Pistou Dressing

 Steak au Poivre

Grilled Bavette Steak/Peppercorn Creme Fraiche Sauce

Roasted Summer Courgettes, Snow Peas & Citrus Glazed Hakurei Turnips/ Verde Dressing

Potato Salad: Confit Shallots/Fresh Herbs/Champagne Dijon Vinaigrette

Vegetarian Alternative

Vegetable Mousse Terrine

Silken Tofu/Pea/Yellow Beet/Red Pepper Sauce 

Catering Summer

© 2024 esculent Gourmet. All rights reserved.