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Personal chef London
Private/personal chef service
Antipasto - Grilled aubrgine sumaq yoghurt, roast peppers, marinated olives, broccoli and pumpkin seeds, halloumi cheese and parma ham
Mussels with coconut milk, chilli, ginger, lemongrass and spring onion.
Wild mushroom risotto, grilled artichokes and truffle oil
Tuna tartar with a salad of green beans and a touch of wasabi
Carpaccio of beef fillet - seared beef with horseradish and herbs, sour cream, shaved beetroot and toasted walnuts
Stuffed calamari - calamari filled with tabbouleh and taziki sauce
Hot foie gra with confi peach and marsala sauce
Jerusalem artichoke soup, mascarpone and macadamia nuts
Sweet potato ravioli with a chive velote
Tiger prawns in a red fruit sauce and asparagus
Organic chicken breast stuffed with ducsel mushrooms and swiss chard on a lentil cream
Prosciutto, apple, celery and blue cheese salad with nut vinegar dressing
Sirloin steak tartare - minced meat, capers, gherkins, shallot, mustard and worcestershire sauce served with a raw egg yolk and bread
Scallops with cauliflower puree and quails eggs
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Baked red snapper and ratatouille with a green sauce and olive oil
Crispy duck with caramlized orange sauce, beetroot puree, chesnuts & confi of shallots
Veal escalope with caponata, celeriac cream and sauteed spinach
Grilled pink tuna steak fillet with polenta accompanied by a salsa of tomatoes, chilli kalamata and thyme
Calves liver with pancetta, garlic confi, Bubble and squeak, pine nuts, red wine and a shallot sauce
Roast partridge with bacon savoy cabbage, buttered parsnips, game gravy & bread sauce
Lamb cutlets pan roasted on a bed of creamy mashed potato, root vegetables and natural jus sauce
Pan-fried salmon with potato gnocchi, broad beans, peas & vodka tomatoe cream sauce
Grilled rib eye steak served with slow cooked tomatoes, portebello mushrooms & roasted new potatoes accompanied with a Bearnaise sauce, peppercorn sauce or mustard sauce
Butternut squash risotto, trompette mushrooms and pine nuts
Tunisian fish tajene - sea bream cooked slowly in rich spicy tomatoe sauce - saffron rice
Pan fried poussin on a bed of lentils, chorizo and diced root vegetables with parsley sauce
Grilled Sea bass on a bed of hot potatoe salad, peas and asparagus with chives and mustard dressing
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Selection of our Deserts
- Rustic apple tart with hazelnut crumble
- Chocolate volcano with creme anglaise
- Eton mase - traditional strawberry and cream desert
- Vanilla rice pudding with cinnamon, honey pistachios and dried fruits
- Gratin of winter fruits with irish mist sabayon
- Classsic Italian tiramisu
- Figs cooked in red wine and cloves with a vanilla ice cream
- Chocolate moose tarts with caramel sauce and soured cream
- Citrus fruit soup with exotic fruits, orange zest and ginger
- Selection of English and French farm house cheeses
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Selection of our canapes
SAVORY CANAPE- SERVED HOT
- Pea and mint soup and crispy pancetta served in espresso cups
- Baby new baked potatoes with sour cream, smoked salmon and dill
- Spinach and Ricotta filo with taziki sauce
- Seared and glazed lamb skewer with grilled red onion seved with Chimichurri sauce
- Baked polenta, chorizo and tomato salsa
- Roast beef in baby Yorkshires with a tomato confit, tapenade and gherkin
- Lamb filo served with cucumber and mint raita
- Salmon fish cakes with rocket pesto dip
- Seared and glazed beef skewer with grilled peppers served with green tahini sauce
- Smoked haddock fish cakes, watercress and soured cream
- Chicken yakitori with sesame soy dip
- Beetroot rosti, tapenade, goat's cheese and roast mushroom
- Seared scallops with root vegetables cream and white wine sauce
- Fish falafel served with fresh tomato sauce
- Salt and pepper calamari with lime mayonnaise
- Tortellini filled with ducsel mushrooms on white coco beans cream
- Panco shrimps skewers with smoked paprika aioli
- Gnocchi ratatouille in a spoon
- Puff pastry bites with tomato, basil and mozzarella
SAVORY CANAPE - SERVED COLD
Nature oysters in red wine vinegar dressing
Shot glass of fresh gazpacho served with chives and cream fraiche
Tuna ceviche-avocado, chilly, onion, coriander and lime in a cucumber cup
Baba ghanouch, matbucha and chick peas on herbed tostaditas
Carpaccio of beef confi, cherry tomato ,rocket, parmezan, balsamic and olive oil served on a garlic crostini
Stuffed vine leaves - vine leaves filled with goat cheese with preserved lemons and a yoghurt sauceFilo tartlets with Asian beef salad
Carpaccio of aubergine, pomegranate, fennel, balsamic and olive oil
Baby cos lettuce with chicken caesar salad & miniature croutons
Anchovy with marinated peppers, capers and labaneh bruschetta
Mediterranean Calamari salad and white coco beans served in a spoon
Duck in pancakes - crispy duck, cucumber, spring onion, ginger and hoi sin sauce
Tartar of sea bream with bulgar, tomatoe seeds, spring onion, mint, parsley, lemon and olive oil in a spoon
Poached quail egg, asparagus, hollandaise sauce & shaved truffles on a whole wheat toast
Prosciutto - wrapped fig stuffed with feta and mint drizzled with balsamic reduction
Bloody Mary mussels shots
Rosti potato with creme fraiche, caviar and chives
Vietnamese spring rolls with oriental vegetables and aThai chilli sauce
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SWEET CANAPE
- Mini chocolate cakes
- Irish whiskey truffles
- Tiramisu in tiny cups
- Mini apple galettes
- Exotic fruit skewers with passion fruit sauce/warm chocolate sauce
- Raspberry and lemon mascarpone parrfaits
- Coconut rice with mango in a spoon
- Mini classic trifle
- Catalan cream and orange zest in a spoon
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Bowl Food
Mini moroccan pie - tender pieces of lamb cooked in a fragrant traditional moroccan sauce
Tradishnal fish pie
Foie gras ravioli in a warm chicken broth with herbs and garden vegetables
Beef kebab - humus, lemon juice, olive oil, tahini sauce, harissa and chick peas
Green risotto with spinach, pistachio, asparagus and gorgonzola cheese
Classic shepherd's pie
Mix tomato salad with red onion, capers, calamata olives, mozzarella di buffalo, za'atar, basil leaves, lemon, olive oil and crutons
Lamb cutlets - pan roasted cutlets on a bed of cous cous with diced Mediterranean roast vegetables
and a rich gravy sauce
Thai chicken curry with balsamic rice
Moussaka - layers of meat in tomato sauce and aubergine topped with a bechamel
Beef meatballs in a rich tomato sauce with ocra & saffron rice
Pasta ragu
Chili con carne - Mexican spicy stew of chilli, peppers, beef, garlic, onions, cumin and red kidney beans
Quinoa salad and seasonal vegetables with fresh herbs in a light dressing
Orange fennel and almond salad
BBQ Menu
- Lamb cutlet marinated in olive oil, white wine, garlic and oregano
- Chicken wings marinated in honey, garlic, ginger and soy sauce
- Jumbo shrimps with pineapple chutney
- Beef kebab and tahini sauce
- Organic chicken marinated in yogurt, cumin, lemon zest and coriander
- Chorizo and new potato skewers with paprika mayonaise
- Melon on the grill with feta and thyme
- Kids hamburgers
SIDE SALADS
- New potatoes spinach salad, green peas, feta, lemon and olive oil
- Pasta with green beans, sun-dried tomatoes and mozzarella
- Cous cous - diced Mediterranean roast vegetables with lots of fresh herbs
- Zucchini with lemon, garlic and mint
- Middle Eastern tabbouleh salad
- Beetroot salad - green salad, rockford cheese & pine nuts- pomegranate seeds &.balsamic sauce
- Radish, rocket and fennel salad with a sheep yogurt
- Pear and blue cheese salad
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Greek salad
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