Harvest Dinner

Hors d’œuvres 

Cured Salmon

Potato Latke/Tarragon & Chervil Creme Fraiche/Pickled Beet 

Lamb Tenderloin

Grilled Courgette/Tomato Jam/Balsamic Glaze 

Artichoke Fritti

Fried Marinated Artichokes/Parmesan Cup/Fior di Latte/Poached Quail Egg/Wild Onion & Basil Oil

Focused Plate

Scallop Duo

Seared Hokkaido

Basil & White Strawberry Mousse

Bay Scallop Ceviche

Melon Pearls/Baby Cucumber/Shaved Green Radish/Scallions/Charred Heirloom Cherry Tomatoes/Avocado/Fermented Chili/White Corn Tortilla Crisps

Principal Plates

BBQ Roasted Chicken Legs

Rhubarb Honey Butter Sauce/Herbs de Provence rub

Grilled Vegetables

Grilled Asparagus, Leeks& Runner Beans/Fiddleheads/Runner Beans/Haricots Verts/Brown Butter

Chicory Salad

Amaro Greens; Dandelion, Belgian Endive, Castlefranco, Grilled Radicchio & Watercress/Shaved Fennel, Radish/Maple Red Miso Dressing 


Fillets of Snapper, Branzino and Pacific Cod

Wild BC Striped Side Prawns, Manila Clams and PEI Blue Mussels

Broth, Baguette and Rouille Sauce 

Roasted Baby New Red and Fingerling Potatoes


Selection of French Cheeses and Breads\

Catering Autumn

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