Menu catering

(Sample) Soup Butternut squash with pear, walnuts Celery root soup with chestnut Moroccan lentil soup, spicy lamb meatball Mushroom and thyme bisque Salad Haricot vert with toasted almonds, shallot and mustard dressing Napa cabbage, ginger and miso crispy rice sticks Arugala and watercress with parsnip chips and honey lemon dressing Three bean salad, Mexican papaya, sherry vinaigrette   Baby spinach with jicama, pineapple and cumin lime dressing Poultry Chicken Tagine with preserved lemon, picholine olives Roast chicken, mushroom ragout Provence chicken stew, tomatoes eggplant and peppers Stuffed chicken roll with leeks, carrots sauce veloute Meat Braised ribs sweet and sour, potato Mousseline Slow cooked Beef and carrots, pearl barley pilaf   Slow cooked  tri tip steak with pearl onion, carrots and red wine Lamb stew, orange, rosemary and Yukon potatoes Seafood Pan roasted  trout filets, lemon and capers Salmon with spice and orange broth , glazed yams Sesame seed crust catfish, bock Choy and Napa cabbage Bouillabaisse Seafood mélange with saffron Deserts Bittersweet chocolate pot de crème Ginger and tangerine crème brulee Poached pineapple in sweet ginger, sesame praline   Banana  and coconut Bread pudding , rum and caramel sauce