Foie Grass
Let's cook for your special taste
Fine Dinning
Menu Description
Langoustine
Wagyu
Lobster Tail
Rhubarb Cannelloni
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 times.
As most of the time 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
Canapés Citrus-cured sea bass on blinis with Royal Oscietra caviar
and crème fraîche Goat's cheesecake with red onion jam Teriyaki-cured salmon, winter slaw
and horseradish crispbreads Scallop, coriander and lime canapés Stilton beignets with grape jelly
Appetiser Prosecco and Wild Raspberry Glazed Sorbet or Red Dragon Fruit Granita
Starter Braised pig's trotter croutons or Langoustine moqueca or Scottish scallops with celeriac and apple purée
and a roasted celeriac emulsion or Foie gras terrine, Sourdough Toast
Main course Poached lobster tail with cauliflower and butter sauce or Duck breast with chicory and potato dauphinoise or Pan Grilled Japanese Wagyu A5 Rib Eyes, Potatoes Fondant, Salsify, King Oyster Mushrooms (+ £10.00 / guest) or Venison Haunch Steak, Smoked Black Garlic Mash, Bouquet Au Veggie
Dessert Mango and passion fruit mousse or Passion fruit and white chocolate cheesecake with fresh orange sorbet or Rhubarb & custard cannelloni or Toffee Apple
Cheese Fine selection of French and Italian Cheese, Grapes,
Crostini, Spiced Chutney
Sweets Petite Four
Granita
Canapés
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish and, also, does the washing up before leaving.