Canapés
Let's cook for your special taste
Flambé Night
Menu Description
Foie Gras
Halloumi
Orange Duck
Steak
Pictures used in the menus description are general and only for visual effect and may differ from the set up offered, although be assured the outcome its impresive, all of the times.
As most of the time I am busy cooking, if you would like to contribute with your own pictures taken at the event, I will be happy to receive your captures at contact@chefeugen.co.uk
Canapés Sophisticated Savoury Canapés
Appetiser Smoked Scallops Carpaccio, Seaweed Bed, Ponzu Dressing or Venison Tartare, Fresh Truffle
Starter Garlic & Chilli King Prawns Flamed with Cognac or Blood Orange Sea Scallops Flambé or Pear and Sage Halloumi Saganaki or Pan seared Foie Gras, Scented Pear
Main course Prime Cut Fillet of Beef Flambé, Dauphinoise Potatoes, Herbed Carrots, Asparagus Tips, Jus or Duck Orange and Truffle Mash, Cabbalo Nero, Jus or Monk Fish Seared, Wild Mushrooms & Truffle Risotto or Lamb Cutlets, Jersey Potatoes, Heritage Carrots, Mint Jus
Dessert Caribbean Rum Banana Flambé or Chocolate Fondant & Vanilla Ice Cream or Strawberries Crepe Suzette
Cheese Assorted Fine French Cheeses with all accompaniments
Complimentary A Bottle of 2009 Collection Vintage Brut Champagne by Nicolas Feuillatte
Banana Flambé
Crepe Suzette
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish and, also, does the washing up before leaving.