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Raj menu ideas A LA CARTE STARTER/LES ENTRÉES Délicatesse du Sud Ouest en terrine et sa compote de figues* £12.50 South West Delicatesse terrine with a fig compote *Glass of Chateau Lafon £8.95 Poëlée de St Jacques, et Purée de Potimaron £11.95 Pan Fried Scallops with Butternut Squash Purée Saumon Fumé, Oeuf Poché et Epinard sur Brioche £10.25 Smoked Salmon and Poached Egg on Spinach with Béarnaise and Brioche Salade Landaise au canard fumé, bacon et gésiers as a starter £9.75 as a main £17.50 Smoked Duck, gizzard and bacon salad Crottin de Chavignol Chaud en Feuille de Brique, Chutney de Poire £8.75 Warm Goat’s Cheese in pastry, Pear Chutney Cassolette d’Escargots Les 6 £8.50 Les 12 £17.00 Snails cooked in Garlic, Ricard and Parsley Butter Gratinée à l’Oignon £8.25 Traditional French Onion Soup Moules Marinières £9.50 Mussels cooked in White Wine Tartare de Boeuf coupé au Couteau £10.00 Hand Cut Beef Tartare FISH/LES POISSONS Lotte Poëlé, Sauce aux Crustacés et Pommes Safrannées £22.50 Pan Fried Monkfish, Shellfish Sauce, Saffron Potatoes, Tomato and Basil Petals Filet de Loup, Sauce Vierge et Ratatouille £19.95 Fillet of Sea Bass, Lemon and Olive Oile sauce with a Mediterranean Ratatouille Moules Marinières Pommes Allumettes £16.50 Mussels cooked in White wine and served with Chips Sole de Douvre Meunière, Pommes Nouvelles £38.00 Dover Sole with a Meunière Butter and New Potatoes Brochette de St Jacques et Gambas Flambée au Pastis £21.75 Skewer of Scallops and Gambas flambéed in Pastis, Jerusalem Artichoke and Butternut Squash Purée MEAT/LES VIANDES Selle d’Agneau Rosti de Pomme de Terre, Fèves et Petits Pois £21.50 Rump of Lamb, Rosti Potato, Broad Beans and Peas Magret de Canard Rôti aux Myrtilles, Petits Pois et Navets £19.75 Roast Breast of Duck with Blueberry Sauce, Peas and Turnips Entrecote Grillée, Sauce Béarnaise ou Poivre et Pommes Allumettes £23.95 Rib Eye Steak with Pommes Allumettes, Bearnaise or Pepper Sauce (Extra Sauce £1.00) Poulet Façon Coq au Vin Maison, Pommes de Terre Vapeur £18.50 Coq au Vin (Chicken) with Boiled Potatoes Escalope de Veau aux Morilles, Pommes Ecrasées £23.25 Escalope of Veal with Morel Mushrooms and Crushed Potatoes Tartare de Boeuf Coupé au Couteau, Pommes Allumettes £19.75 Hand cut Beef Tartare with pommes allumettes Poussin aux Champignons Sauvages £19.95 Whole Baby Chicken with Wild Mushrooms, Baby New Potatoes and Green Beans VEGE/VEGETARIEN Quinoa aux Légumes du Marché £16.00 Quinoa with Roasted Vegetables Tagliatelle aux Champignons Sauvages £16.00 Tagliatelle with Wild Mushrooms LES LEGUMES Gratin Dauphinois £5.00 Pommes Nouvelles ou Pommes Allumettes £4.25 Petits Pois à la Crème (Peas with Cream and Bacon) £4.25 Haricots Verts (Green Beans) ou Epinards à la Crème (Spinach with Cream) ou Légumes du Jour £4.25 Salade Verte, Panachée £4.00 PERSONAL CHEF SERVICES PERSONAL STANDARD OF QUALITY -------- Sit-down Dinner/Buffet Starters: – Smoked Duck and Taleggio Cheese Salad with Toasted Hazelnuts, Fresh Figs, Hazelnut Oil and Aged Balsamic Dressing – Fine Leaves Salad with Skinless Roast Red Peppers flavoured with Cherry Vinegar, Fried Baby Spinach with Shallots, Fried Smoked Bacon Lardons – Pan Fried Wild Sea Bass with Asparagus, Crunchy Fine Green Beans, Rocket Salad and Basil Pesto – Home Made Tagliatelle with Garlic, Kalamatas Olives, Smoked Anchovies, Cherry Vine Tomatoes and Fresh Soft Herb – King Prawns or/and Scallops Pan Fried with Olive Oil, Garlic, Red Chilli and Parsley – Home Made Linguine with Minced Pork Belly, Fennel, Fennel Seeds, Juniper Berries and Cherry Tomatoes Sauce – Risotto with Very Wild Mushrooms, Rocket Salad, Parmesan and Chives – Raviolis with Ricotta Cheese, Pecorino, Parmesan, Fresh Green Peas, Mint and Nutmeg in Lemon Thyme Butter – Beef Steak Tartare Flavoured with Cherry Amontillado, Shallots, Salted Capers and Egg Yolk. – Wide Selection of Sushi, Sashimi and California Rolls – Rock Oysters with Champagne Jellies and Limes You can tell a lot about your fellow’s character by his way of eating oysters. Soups: – Wild Sea Food Soup Flavoured with Zesty Cherry Tomatoes Sauce – Thai Cauliflower Soup with Coconut Milk – Gazpacho with Diced Red Pepper, Cucumber and Avocado, Tomato Concasse and Parmesan Croutons – Wild Mushrooms Cappuccino – Watercress Veloute Worries go down better with soup. Palate Refreshers: – Champagne and Citrus Zests Sorbet – Pomegranate, Clementine and Mint Sorbet – Ginger Lychee Sorbet – Calvados and Green Apple Main Courses: The choice is just enormous. I don’t wish to anyone spending a couple of hours sorting that out. I’ve got better solution: why don’t you choose your favourite menu item and then I’ll come up with the complete set dishes to be chosen? That can be for example: Grass-fed Ribeye or Fillet Beef, Best End of Lamb (the cut out of rack), Pork- Fillet or Loin, Corn-fed Chicken, Poussin (Spring Chicken), Breast Duck, Whole Roast Duck, Turkey Fillets Coated in Almond Flakes, Venison, Games, Wild Sea Bass, Baby Red Mullet, Red Snapper, Halibut, Sole, Turbot etc. Vegetable Filo Parcel (V) can be for example Moroccan, Indian or French style. Accompaniments: – Roast Sliced Potatoes with Fennel – Crushed New Potatoes with Olive Oil, Kalamatas Olives and Chives – Roast New Potatoes with Rosemary – Mash Potatoes with Herbs and Garlic Infused Olive Oil – Spanish Saffron Rice (Red Chili, Bay Leaf, Shallots, Garlic, Stock) – Thai Fragrant Rice – Broad Beans and Confit Onions Puree with Ground Cumin and Coriander – Roast Baby Artichokes with Spinach – Brussels Sprouts with Smoked Bacon Lardons – Young Vegetables with Butter and Chopped Herbs Typically these are: Cauliflower and Broccoli Florets, Baby Courgettes, Young Carrots, Mange Tout. Any of these items can be replaced by: Baby Sweetcorn, Fine Green Beans, and String Beans, Baby: Leeks, Kohlrabi, Asparagus or Fennel. Chopped Herbs: Parsley, Dill and Chives. Some of the sauces: – Porto Wine Veal Jus (meat) – Very Wild Mushrooms Sauce (meat) – Sauternes Wine and Ginger White Sauce (for fish) – Basil Veloute (for fish) – Rich Cherry Tomatoes Sauce with Tahini Paste (for vegans) Desserts: – Frangipane Pear Tart Glazed with Maple Syrup – Rich Chocolate Tart with Roast Pecan Nuts – Baked Banana White Chocolate Cheesecake – Home Made Ice Creams ( Vanilla, Mango, Roast Almonds, Coconut etc.,) – Home Made Sorbets (Blackberry, Redcurrant, Black Cherry etc.) – Pecan Crumble with Pears, Grapes, Sun-dried Cranberries and Vanilla Custard – Fruits Puree Jelly with Fruits and Light Vanilla Cream Home made ice creams are exquisite, what a pity they’re not illegal. All desserts are served with Seasonal Berries/Currants/Fruits and Home Made Ice Creams. Yummy! ----- Finger Buffet Manapes: For bread bases we use Fresh Rustic Breads, Stone-baked Sour Bread, Roasted Sunflower Seeds Bread, Ciabatta, Slowly Fermented Bread Sticks, Parmesan Toast or Swedish Croustades. For spreading Home Made Mayonnaise or just Herbs Infused Olive Oil – Smoked Duck of Breast with Wasabi Mayonnaise and Smoked Paprika – Pan-fried Barbary Duck with Chinese Sauce- Soy Sauce, Garlic, Ginger, Honey, Red Chili, Coriander and Spring Onions – Homemade Smoked Sausages with Mustard and Roast Skinless Red Pepper – Ricotta Cheese with Parmesan, Pecorino, Cherry Tomatoes and Mint – Minced Smoked Chicken with Shallots, Mayonnaise and Dill – Avocado with Olive Oil, Red Chilli, Shallots and Lemon Juice – Roquefort Cheese with Walnuts and Fresh Figs – King Prawns Pan Fried with Garlic, Red Chilli, Olive Oil and Parsley – Pan Fried Sliced Scallops with Crunchy Rocket Salad and Aged Balsamic – Roasted Skinless Red Peppers with Cherry Vinegar, Olive Oil and Parsley – Italian Cured Sausages with Roasted Red Onions and Lemon Thyme – Dukkah Coated Chicken Breasts with Clementine Slice – Wild Mushrooms Pan Fried with Spring Onions, Parmesan and Parsley – Oaked Smoked Salmon with Normandy Butter, Red Onion Rings and Salted Capers – Smoked Sea-trout with Total Yogurt and Soft Fresh Herbs Wide selection of Sushi, Sashimi and California Rolls They can contain for example Wild Sea Bass, Baby Red Mullet, Tuna, Avocado, Baby Spring Onions, Cucumber, Watercress, Sesame Seeds, Chives and Mustard Cress. For dippings: Soya Sauce, Wasabi Mayonnaise and Aojiso Dressing. Palate Refresher: Marinated Ginger Nibbles (Cold): Involtini: (small parcels) – Grilled Aubergines and Asparagus Involtini – Grilled Courgettes and Fried Smoked Pork Belly – Roast Skinless Red Peppers and Watercress – Grilled Aubergines, Smoked Mackerel and Chives – Quesadilla (Toasted Tortilla with Melted French and Italian Cheeses): – Kalamatas Olives and Marinated Chillies – Wild Mushrooms and Cherry Plum Tomatoes Confit – Roast Onions, Smoked Chicken and Watercress Served Hot: Soups served in shot glasses: – Fish Soup Flavoured with Zesty Cherry Tomato Sauce – Borsch (Beetroot Soup) – Thai Cauliflower Soup with Coconut Milk – Minestrone Soup with Basil Pesto Roast in an oven: – Mini Thai Fish Cakes with Chilli Jam – Mini Minced Turkey Cakes with Redcurrant Relish (Star Anise, Cinnamon Bark) – Moroccan Style Vegetables in Mini Filo Parcels – Homemade Mini Sausages with Honey and Mustard Dip Deep Fried: – Wontons Parcels with Minced Chicken Thighs, Red Chilli, Ginger, Garlic, Soya Sauce, Sesame Seeds Oil and Coriander – Battered Closed Mini White Bread Sandwiches with Parma Ham – Breaded Halibut with Gribiche Sauce ( boiled eggs, salted capers, mayonnaise, tarragon) – Risotto Balls with Wild Mushrooms, Parmesan, Pecorino Cheese, and Fresh Soft Herbs Hot skewers: – Grilled Argentinian Beef Fillet marinated in Lemon Thyme – King Prawns with Olive Oil, Garlic, Red Chilli and Parsley – Free Range Chicken Breast marinated in a blend of tasted chickpeas and spices (Dukkah) – Asparagus, Courgettes Skins, Roast Skinless Red Peppers and Taleggio Cheese Afters: – Pieces of Tropical Fruits (each piece has their own wooden fork in it for easy pick up) – White Chocolate and Banana Baked Cheesecake – Frangipane Pear Tart Glazed with Maple Syrup – Rich Chocolate Tart with Roast Nuts – Gluten/wheat-free Almonds and Clementine Cake – Tiramisu (enhanced taste by using Marsala Wine and Cocoa Liqueur) – Pecan Crumble with Pears, Seedless Grapes, Sun-dried Cranberry (+Vanilla Custard obviously) – Home Made Ice Creams (Mango, Vanilla, Almond, Strawberry, Chocolate etc.,) – Freshly Made Sorbets (any taste you desire) – Rich Chocolate Tart with Roast Pecan Nuts ----- Summer Sizzling BBQ Menu BBQ: – Corn Fed Chicken Fillets marinated in Hazelnuts Dukkah Spices – Lamb Cutlets coated in Middle Eastern Spices – Eastern European Home Made Smoked Sausages – Salmon with Salted Capers, Anchovies and Tarragon Sauce – Sweet Corn, Baby Courgettes, Aubergines, Asparagus and Halloumi Cheese Accompaniment: – Bulgur Salad with Roast Skinless Red Peppers and Basil – Young Root Vegetables and Garden Peas Salad with Saffron Egg Mayonnaise – Cherry Plum Tomatoes, Bunched Radish and Chives Salad – Rustic Slowly Fermented Breads – Tomato and Apple Ketchup, Deli Mustard, BBQ Sauce Afters: – Tropical Fruits Salad (Mango, Papaya, Clementines, Pineapple, Flat Peaches and Kiwi Fruits) ------ On Sticks and in Shot Glasses Finger Buffet Desserts Desserts on a stick/skewer: – Chocolate and Dark Rum Truffles – Hazelnuts and Cashewnuts Butter Cocoa Truffles – Cherry Almond Cheesecake on a Stick – Milk Chocolate Mini Roll, Strawberries and Florentines Biscuits Dessert Kabobs – Madeleine, Blackberries and Marshmallows Skewers – Financier (Almond Cake), Blueberries and Medjool Dates Skewers – Dark Chocolate Wafer Cakes with Salted Caramel Florentines and Clementines Skewers Served in shot glasses or mini cocktail/cherry glasses: – Blackberry and Mint Brownie Parfaits – Key Lime Cooler and Tamarind Sauce Dessert Shooters – White Chocolate and Peppermint Mousse with Strawberries Cheesecake – Vanilla and Coconut Panna Cotta with Pomegranate Jelly – Lemon Curd, Ladyfinger Cookies, Lightly Whipped Cream Garnish – Tiramisu with Reduced Marsala Wine, Cocoa Liqueur and Sweet Cherries Relish – Morello Cherry Meringue Parfaits – Banana, Blueberry and White Chocolate Cream Parfaits – Raspberry and Chia Seed Superfood Parfait with Cherry or Lychee Compote – Passion Fruit Cheesecake and Sesame Halva – Roasted Peaches With Mascarpone Cream and Fresh Mint – Pears Poached with Cinnamon Bark and Star Aniseed with Chocolate Sauce – Vanilla Sponge, Brownies and Red Currants Trifle – Mini Pecan Nuts Brownie Sundaes – Pound-Cake Croutons with Baileys Cream, Whipped Vanilla Cream and Raspberries Coulis – Maple Cinnamon Oats and Vanilla Greek Yogurt Parfaits with Chocolate Chips – Chocolate Cheesecake Oreo and Marshmallows Parfaits – Raspberry Mocha Mudslide Parfaits – Mango Mousse, Pistachio Halva and Salted Caramel – Apple Pie Crumble with Whipped Vanilla Cream and Brazilian Nuts Butter – Blood Orange Cheesecake Mousse Trifles with Roast Sesame Seeds – Shot Glasses Layered with Custard and Chocolate Mousse, flavored with Amarula Cream Liqueur and Seasonal Berries – Florentine Salted Caramel Biscuit and Meringues in Berries Mousse – Canelé (Vanilla Sponge soaked in Dark Rum and Cointreau) with Mixed Diced Fruits (Kiwi, Mango, Papaya, Pineapple and Clementines) --------- Happy Days Christmas Day Menu Starters: – King Prawns Pan-fried with Olive Oil, Garlic, Red Chili and Parsley, served with Artisan Bread A fabulous alternative to the above starters Soup: – Wild Seafood Soup with King Prawns and Scallops flavoured with Cherry Plum Tomatoes Sauce and Zesty Spices, served with Rustic Bread and Butter or: – Minestrone Soup made out of Vegetables Consommé with Young Root Vegetables and Flageolet Beans, flavoured with Cherry Plum Tomatoes Sauce, Fresh Oregano and Parsley, served with Rustic Bread and Butter Palate Refresher: – Black Currant (or Morello Cherry), Lime and Mint Sorbet Main Course: – Traditional Roast Turkey with Chestnut Stuffing – Roast Irish Ribeye Beef marinated in Lemon Thyme Accompaniment: – Roast Baby Potatoes with Rosemary – Roast Parsnips Glazed with Honey and Mustard – Young Vegetables with Butter and Fresh Herbs – Brussels Sprouts cooked with Shallots/Leeks, Cured and Smoked Boneless Spare Ribs – Roast Home-made Mini Sausage – Red Wine Gravy – Cranberry Relish Cooked with Star Anise and Cinnamon Bark Desserts: – Christmas Trifle with Roast Chopped Nuts, Raspberries Coulis, Cocoa Liqueur, Homemade Vanilla Ice Creams, Black Cherries Relish and Seasonal Fruits/Berries Afters: – Traditional Matured Christmas Pudding with Brandy Custard ----- Big Day Wedding Menu Starters: – Fine Green Salad with Roast Skinless Red Peppers, Pan-fried Spinach with Shallots, Roast Smoked off-the Bone Ribs (Pan-fried Halloumi Cheese for the vegetables lovers) and Cherry Vinegar Dressing, served with Rustic Bread and Butter Main Courses: – Whole Roast Poussin (Spring Chicken), Crushed New Potatoes with Olive Oil and Chives, Young Vegetables with Butter and Fresh Herbs, Red Wine Sauce – Moroccan Style Spaghetti Vegetables in Filo Pastry, Crushed New Potatoes with Olive Oil and Chives, Young Vegetables with Butter and Fresh Herbs, Cherry Tomatoes and Tahini Paste Sauce (V) Desserts: – Almonds Frangipane Pear Tarts Glazed with Maple Syrup, Raspberries Coulis, Madagascar Vanilla Whipped Cream and Seasonal Berries Dessert: Green tea and pistachio parfait Chocolate and chilli cheese cake Tamarind sorbet Mango ice-cream Fried Sesame and Banana Balls Malaysian Pancake filled with Peanut and Corn Jam Tapioca and Coconut Milk Cake Grated Coconut with Palm Sugar wrapped in Pandan Flavored Skin Grilled glutinous Rice in Banana Leaves filled with spicy flavored grated Coconut Red Bean, Coconut and Grass Jelly dessert drink Egg Custard Tart Creamy coconut creme brulee with a sweet strawberry & lemongrass syrup and delicate raspberry jelly pieces Chocolate and chilli cheese cake Steam taro and black rice pudding; mango ice cream Tom yum brulee Selection of ice cream or granitas Lychee & ginger ice-cream. Coconut & jackfruit ice-cream. Lemongrass, honey, and lime sorbet Other Ideas: Salads: A light & tasty cold Tofu salad with Smoked Bonito Flakes, fresh grated Ginger, & Ponzu Dressing. Succulent Chicken skewers served with chunky Peanut satay Sauce served with zippy Thai Mango & Chilli relish. Crispy Silky Tofu Crispy Soft Shell Crab With herbs & Vietnamese dressing Sushi Deluxe Green papaya, Crispy tofu, Pomegranate somtam, roasted Cashew Nuts Goat Cheese parcels, toasted Sesame, Red Onion compote; Walnuts salad and Lime dressing Tomato & Avocado Salad Cherry Tomatoes marinated in ginger, Chilli and Shallots crowned with an Avocado flower Scallop Tartare Freshly diced juicy scallops, dressed with citrus flavours of ponzu, aijiso & yuzu. Shallot relish Seared tuna sashimi Succulent slices of fresh tuna served on a shoestring daikon salad. Fresh cut Salmon, Sushi Gari, wasabi paste, rock chives and Shiso Cress. And some more: Hosomaki (V)thai food Japanese pickled Cucumber wrapped and rolled in Sushi Rice, Nori, Chives & spicy Shichimi Pepper. Soft Shell Crab Maki Rolls Crispy Soft Shell Crab, creamy chilli mayonnaise, rolled with velvety Avocado and Chives Tuna Maki Fresh sliced tender? Tuna with smooth Avocado, Soft Shell Crab, Sesame Seeds & Sushi. Vegetable Uramaki Crisp Avocado & Cucumber wrapped and rolled in Sushi Rice, Nori, Chives & Sesame Seeds. Seared Salmon Maki Baked Fresh Shitake, Potato Edamame Dumpling, Szechuan Peppercorn Sauce, Toasted Pine Nuts Fresh Leaves with Shiso Dressing Crispy Squid garlic chips, fresh chilli, shallots served with adjud sauce on the side topped with chilli jam, fresh chillies and coriander chinese ingredients Duck & Watermelon crispy duck, watermelon, cashew nuts, mint, Thai basil Chicken Gyoza pan fried Japanese dumpling Green papaya, crispy tofu and pomegranate somtam with roasted cashew nuts Fresh sliced salmon lightly blow-torched, laid over sushi rice & nori with a melting middle of soft avocado, cucumber & cream cheese. Scallop Gunkan Fresh scallops steeped in mirin, kizami wasabi, yuzu & miso wrapped in nori. Gunkan Seafood Gyozacourgettes 3 Delicious morsels of velvety cod and prawn, served with a zesty yuzu dressing Silky smooth black cod marinated with spicy miso. Served with pickled ginger stem & juicy lime Slices of fresh sashimi nestled amongst mixed salad leaves with tangy wasabi yuzu dressing, sushi gari & pickles. Ginger based mustard vinaigrette. Crispy duck salad with pomelo, pine nut and shallot and chilli garlic sauce Tuna tartare, picadillo-style, on crispy wontons | black currants, almonds and coconut | soy-lime vinaigrette BBQ wings marinated with lemongrass, garlic, turmeric and chili powder. Chanterelle mushroom with lily bulb and almond Scallop with Hakka sauce and Red Tobiko Caviar Black truffle roast duck with tea plant mushroom with gai lan, lily bulb and macadamia nut Seared scallop, pancetta, apple salad Cherry tomatoes and dressed with lime juice, chillies, garlic, and Thai herbs. Prawn Spring Roll coated in white sesame seeds, with a tomato salsa Avocado & Sweet Potato (v) with orange ponzu Dressing of lemon juice, chillies, and toasted sesame seed oil. Soup: Korean Grilled Beef & Noodle Soup Udon Noodles in Miso Broththai ingredients Fresh selection of seafood served in a lime & lemongrass scented broth with ramen noodles. Miso Soup Traditional Japanese soup with spring onion, seaweed & tofu, served in a bowl to sip from. Royal sweetcorn soup King prawns, Thai red shallots, cherry tomatoes, and oyster mushrooms in a spicy soup flavoured with galangal, kaffir lime leaves, lemongrass, and chilli-jam. Same as above but with chicken instead of prawns.OLYMPUS DIGITAL CAMERA Sliced free-range chicken breasts, Thai red shallots, cherry tomatoes, and oyster mushrooms in a spicy coconut soup flavoured with galangal, kaffir lime leaves, and lemongrass. A hot and sour soup of fish and mixed vegetables in a stock flavoured with tamarind, fresh red chillies, Thai red shallots, and Thai wild ginger. An old-school Thai soup of king prawns, courgettes, mushrooms, pumpkin, and Thai lemon basil in stock flavoured with white peppercorns, Thai wild ginger, Thai red shallots, coriander roots, and smoked mackerel. Soup with chicken, shiitake and pomelo (or limone), shimeji mushroom and fresh leek Seafood Udon Noodle Soup Mixed vegetable soup with wonton crisps Shrimp & Veg good soup Sweet basil and spring onion Malaysian Curry Noodle Soup Clams and vegetables Thai soup With home made tofu, chilli and black bean sauce Thai style lemongrass soup with prawns Prawn Hot and sour soup with lemongrass, galangal, lime leaves and touch of chilli paste Chicken Coconut soup flavoured with kaffir lime leaves and galangal …And a bit more: Main Courses (and Side Dishes): Broad rice noodle sautéed with chili sweet soy sauce, basil, tomato, pepper, onion, bean sprouts and lime juice. Wasabi potato salad Spiced lamb neck fillet, tamarind, sweet potato mascarpone Chilean seabass marinated with sweet plum miso and cooked in a hoba leaf Grilled free-range chicken thighs and drumsticks marinated with garlic, lemongrass, and kaffir lime leaves. Organic Rack of Lamb breaded with oriental herbs and an Asian dressing Rice noodles with seasonal vegetables With chicken or king prawns Beef Bulgogi fillet of beef with Japanese chive mash Rice noodles with seasonal vegetables Prawn Tempura with orange ponzu Grilled satay duck breast, almond butter, crispy lemongrass Grilled chicken thigh green curry, asparagus, butternut squash Pan-fried red snapper, Malaysian sambal sauce, squid ink linguine Roasted monk fish, spinach & ricotta ravioloni, mango puree red curry Grilled tofu and butternut squash green curry Indian spices Giant prawns red Thai curry, rum and coconut cream | crispy bok choy and boniato chips King prawns green curry, asparagus, butternut squash Duck confit salad in Laotian style laab (salad with herbs and sprinkled roasted rice) Sizzling beef sirloin in a hot plate with sliced onion, fresh green peppercorns, krachai (wild ginger) Braised pork belly with fresh sugar cane, sham mash potato, red onion compote Melt-in-the-mouth tofu with spring onion, daikon and juicy shiitake mushrooms. Lightly battered crispy vegetable mixed tempura, served with a tempura dipping sauce. Flavoursome fillet of salmon marinated in yuzu & wasabi spiced miso, served on a piquant pickled salad. Tender udon noodles with stir fried crunchy greens in a light miso & ginger broth. Traditional South-East Asian curry. Zingy lemongrass & ginger complement savoury beef with a torrent of chilli, creamy coconut milk & tamarind Creamy coconut curry with butternut squash, and selected fresh seasonal vegetables, garnished with sprigs of coriander, red chilli & crispy shallots. Slow braised tender pork neck served with confit of apple, spicy chocolate sauce, red wine reduction, & crushed wasabi peas. Irresistible Gently fried aubergine in a more-ish hot & spicy sauce, with pinyin (“cloud ear” similar to a black mushroom). Crispy chinese leaf, carrot, spring onion and fresh Fuji apple in a sweet but sharp ginger and sake dressing. Roasted silver cod with Champagne and honey curry dishes Sweet and sour pork with pomegranate Wagyu beef in spicy Szechuan sauce Hand cut potato chips sprinkled with masala Mix salad with house dressing and toasted sesame seeds Sweet potato mash with spring onion Stir fried halloumi cheese with chilli and spring onion Mongolian style lamb chop Spicy venison stir-fry Stir-fry lotus root, asparagus and lily bulb v Three style mushroom stir-fry v Monk’s vegetables in taro dome with lily flower, water chestnut, black fungus and lotus root Stir-fry in Szechuan sauce with Thai asparagus, yam bean, shimeji mushroom and Morinaga tofu Stir fried fresh aubergines with basil in light soy sauce Deep fried breaded juicy chicken glazed with an orange teriyaki sauce Thailand’s famous green chicken curry with red peppers, aubergines, bamboo shoots and sweet basil Outdoor-Reared pork Chicken stir-fried with cashew nuts, onions, and dried chillies in light soy sauce Bangkok ‘s famous red Roast Duck curry with sweet basil, pineapple, cherry tomatoes and grapes Beef Rendang – A classic Malay beef curry slowly cooked with spices Jalapeno and Yuzu Dressing, Mackerel Bok Choy with Toasted Garlic Shanghai Noodles Plantain Fried Rice with Avocado Salad Tofu stir-fried with minced pork, bean sprouts, garlic, chillies, and spring-onions. Edamame (or broad beans, fava beans) Served with yuzu lemon glazehalibut roast Lemongrass Grilled Wings Broiled marinated black cod in yuzu miso flavor. Served with ponzu chili radish. Grilled chicken strips over mixed greens served with mango sauce. Octopus Salad Sliced octopus over mixed greens with spicy onion dressing Tuna, salmon and mango over mixed green with kiwi dressing. -------------- Asian’s Best Fusion Menu Ideas Salads: Crispy duck salad with pomelo, pine nut and shallot and chilli garlic sauce Duck & watermelon crispy duck, watermelon, cashew nuts, mint, Thai basil Chanterelle mushroom with lily bulb and almond Green papaya, crispy tofu, pomegranate somtam, roasted cashew nuts Succulent chicken skewers served with chunky peanut satay sauce served with zippy Thai mango & chilli relish. Silky smooth black cod marinated with spicy miso. Served with pickled ginger stem & juicy lime Black truffle roast duck with tea plant mushroom with gai lan, lily bulb and macadamia nut Prawn spring roll coated in white sesame seeds, with a tomato salsa Veg: Cherry Tomatoes marinated in ginger, chilli and shallots crowned with an avocado flower Baked fresh shiitake, potato edamame dumpling, Szechuan peppercorn sauce, toasted pine nuts Vegetarian spring roll Main Courses Meat: Pan-fried red snapper, Malaysian sambal sauce, squid ink linguine Giant prawns red Thai curry, rum and coconut cream | crispy bok choy and boniato chips Thailand’s famous green chicken curry with red peppers, aubergines, bamboo shoots and sweet basil Veg: Creamy coconut curry with butternut squash, and selected fresh seasonal vegetables, garnished with sprigs of coriander, red chilli & crispy shallots Gently fried aubergine in a more-ish hot & spicy sauce, with pinyin Stir-fry lotus root, asparagus and lily bulb Monk’s vegetables in taro dome with lily flower, water chestnut, black fungus and lotus root Stir-fry in Szechuan sauce with Thai asparagus, yam bean, shimeji mushroom and Morinaga tofu Sides: Broad rice noodle sautéed with chili sweet soy sauce, basil, tomato, pepper, onion, bean sprouts and lime juice Coconut rice Bok choy with toasted garlic Indian pancakes Yuca mojo fries Dessert: Green tea and pistachio parfait Chocolate and chilli cheese cake Tamarind sorbet and mango ice-creams ---------- Eat to the beat Healthy Meal Plan/Sample Menu For Weight Loss Mains: Roast Pork Fillet with Sweetheart Cabbage, Shallots and Smoked Bacon Veal Stew with Leeks, Shiitake Mushrooms and Flat Parsley; Crunchy Broccoli Florets Minced Chicken Tights Cakes with Coriander, Ginger, Lemongrass and Garlic; Cauliflower and Chive Broth Grilled Ribeye Beef with Gravy Sauce and Bulgur Wheat with Skinless Roast Red Pepper and Basil Dover Sole (or Turbot) with Young Vegetables, Butter and Fresh Herbs Cod Fillet with Parsley Pesto, Kale & Spinach fried with Shallots and a hint of Cream King Prawns and Bean Sprouts in Zesty Tomatoes Sauce Moroccan Style Vegetables in Filo Pastry with Tahini Paste Scallops Broth with Root Vegetables and Fresh Herbs Crab Meat with Corn Pasta with Olive Oil, Pecorino Romano Cheese and Cherry Plum Tomatoes Side Dishes: Sweet Potatoes roast with Lemon Thyme Roast Squash marinated in Rosemary and Black Pepper Pumpkins Puree with a hint of Cream and Dill Roast Parsnip with Maple Syrup and Mustard Quinoa Pilaf with Saffron Celeriac and Carrots Mash Grilled Aubergines and Baby Courgettes with Basil Pesto Artichokes Hearts with Parmesan Cheese Whole Oats Pan-cakes Brown Basmati Rice cooked in Chicken Stock and a hint of Olive Oil ************************* fusion food tasting ALL THE MENUS ARE TAILORED MADE. WHAT DOES IT MEAN IN PRACTISE, IS THAT IF YOU WISH TO HAVE A … YOU WANT IT- YOU HAVE IT Salads Crispy duck salad with pomelo, pine nut and shallot and chilli garlic sauce Duck & watermelon crispy duck, watermelon, cashew nuts, mint, Thai basil Chanterelle mushroom with lily bulb and almond Green papaya, crispy tofu, pomegranate somtam, roasted cashew nuts Starters Meat Succulent chicken skewers served with chunky peanut satay sauce served with zippy Thai mango & chilli relish. Silky smooth black cod marinated with spicy miso. Served with pickled ginger stem & juicy lime Black truffle roast duck with tea plant mushroom with gai lan, lily bulb and macadamia nut Prawn spring roll coated in white sesame seeds, with a tomato salsa Veg: Cherry tomatoes marinated in ginger, chilli and shallots crowned with an avocado flower Baked fresh shiitake, potato edamame dumpling, Szechuan peppercorn sauce, toasted pine nuts Vegetarian spring roll Sea Food: Crispy soft shell crab served with yuzu lemon glaze Pan seared jumbo sea scallops Crispy octopus with assorted tempura Main Courses: Meat: Pan-fried red snapper, Malaysian sambal sauce, squid ink linguine Giant prawns red Thai curry, rum and coconut cream | crispy bok choy and boniato chips Thailand’s famous green chicken curry with red peppers, aubergines, bamboo shoots and sweet basil Veg: Creamy coconut curry with butternut squash, and selected fresh seasonal vegetables, garnished with sprigs of coriander, red chilli & crispy shallots. Gently fried aubergine in a more-ish hot & spicy sauce, with pinyin (“cloud ear” similar to a black mushroom). Stir-fry lotus root, asparagus and lily bulb Monk’s vegetables in taro dome with lily flower, water chestnut, black fungus and lotus root Stir-fry in Szechuan sauce with Thai asparagus, yam bean, shimeji mushroom and Morinaga toffu Sides: Broad rice noodle sautéed with chili sweet soy sauce, basil, tomato, pepper, onion, bean sprouts and lime juice. Coconut rice Bok choy with toasted garlic Indian pancakes Yuca mojo fries

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