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| Sample Dinner Menu |
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Sorrel Vichyssoisse |
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Steamed Scallops and Asparagus with Lemongrass Butter Sauce |
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Tenderloin of Beef with a Hoisin Crust. Whipped Creme Fraiche and Chive Potatoes |
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Arugula with Baked Brie in Phyllo |
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Strawberry Tartlets with Tahitian Vanilla Bean Ice Cream |
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Sample
Buffet Menu |
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Wood Grilled Chicken Breast with Citrus Risotto Tempura Gulf Prawns with Spicy Mango Salsa Artichoke, Asparagus and Pea Ragout Sald of Baby Spinach with a Warm Pancetta and Shallot Vinaigrette Warm Blue Cheese Popovers Blueberry Financier with Lemon Gelato
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