Mackerel and Beetroots
Menu Description
Starter
Pan-Sautéed Queen Scallops, Pancetta Crisps, Spicy Pea Puree and Lime Pearls
or
Thai Walnut Salad with Confit Duck in Orange Sauce
or
Chargrilled Mackerel with Sweeort & Sour Beetroot Carpaccio
Cranberry and Brie Tart, Wild Rocket, Truffle Balsamic
Main course Da Vinci Wellington Wild Salmon and Pork Medallions, Roasted Carrots, Pea Puree, Sautéed New Potatoes with Truffles or Confit Duck Leg, Naked Mash, Sautéed Greens with Baby Asparagus or Herbed Rack of Lamb, Truffle Mash, Baby Broccoli, Red Wine Jus or French Rabbit Casserole with Garlic and Thyme, Dauphinoise potatoes, Baby Carrots
Dessert Orange Chocolate Fondant, Vanilla Ice Cream or Blueberry Creme Brûlée or Chocolate Poached Scented Pear or Espresso Caramel Mousse Cake
Cheese Cheese Board with Chutney, Crackers and Grapes Complementary for up to 6 pax: Bottle of Cabernet Sauvignon or Chardonnay
Rabbit Casserole
Duck Leg
Espresso Caramel Cake
Cheese Board
Scented Pear
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 time.
As 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
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The chef brings all ingredients, prepares the meal in your kitchen, serves each dish and, also, does the washing up before leaving.