This is one of the menus i made when i was Head Chef in my 3rd year at college
Modern Twist on Old Classics Menu
Amuse Bouche
Marinated King Prawn with a Marie Rose Sauce (Prawn Cocktail)
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Starters
A Duo of Hot and Cold Winter Vegetable Soups (Soup)
Camembert and Sausage Crème Brulee served with a Gruyere and Leek Twist (Creme Brulee)
Salmon Goujons with a Lime Scented Crumb served with an Avocado and Lime Dip (Fish Fingers)
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Main Courses
Warm Lemon Chicken with a Yoghurty Coronation Sauce served with a Trio of Salads (Coronation Chicken)
Potato Rosti and Haggis Stack with Winter Vegetables and a Whisky Sauce (Haggis, Neeps and Tatties)
Roasted Slab of Pork Belly with a Lettuce Wrap of Vidalia-Onion Confit and a Crouton of Tomato Raisin chutney served with Hand Made Sweet Potato Crisps (BLT)
Homemade Fish Sausages rested on a Lemon and Parsley Mash with Petit Pois a la Françoise served with a Red Wine Caramel (Bangers and Mash)
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Dessert
Chocolate Chantilly Cream with Kirsch Macerated Cherries encased in a Rich Chocolate Sponge served with a Kirsch Sabayon (Black Forest Gateau)
Rhubarb and Custard Cheesecake Served with a Champagne Sorbet and a Grenadine and Ginger Syrup (Rhubarb and Custard)
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