Canapés
Let's cook for your special taste
Tasting Chapter 1
Menu Description
Scallops
Lobster Tail
Venison Tartar
Cheese Board
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 Inspired by Season
Appetiser Pancetta crisp Pan Seared Queen Scallops with Lime Ponzu Foam
Starter Crab and Prawn Ravioli with a Lobster Bisque, Roast Duck Breast and Wild Boar Croquette or Spicy Octopus, Venison Tartar and Truffle Pearl, Prosciutto, Goat's Cheese and Fig
Main course Monk Fish and Braised Breast of Wood Pigeon with Truffle Mash, Cavalo Nero or Lobster Tail and Guinea Fowl with Roast Herbed New Potatoes, Carrot Puree and Parsnip Crisp or Salmon en Papillote & Fillet Chateaubriand, Parmesan Roast Potatoes, Asparagus Bouquet
Dessert Skinny Mini Assorted Desserts
Cheese Selected Fine Cheeses with Crackers, Grapes and Spiced Fruit
Sweets Petit Fours
Monk Fish
Mini Dessert
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish and, also, does the washing up before leaving.