The Elite Epicurean (4-Course Gourmet Fare)
The Gourmand
Asparagus and White Truffle Soup
A smooth soup of asparagus and leeks with white truffle oil
drizzled on top, served with poppy seed fleuron
Fried Crab Claws with Coriander
Succulent crab claws sautéed in garlic, coriander and lemon butter
Braised Veal Paupiettes
Tender escallop of veal filled with pine nuts and green pepper
farce, slowly braised in Marsala wine sauce with a pinch of
Cayenne pepper
Strawberry Cheese Tart
A thin pastry case with light cream cheese filling topped with
strawberries and passion fruit coulis
Recommended for a minimum of 10 diners
Asparagus and White Truffle Soup
A smooth soup of asparagus and leeks with white truffle oil
drizzled on top, served with poppy seed fleuron
Fried Crab Claws with Coriander
Succulent crab claws sautéed in garlic, coriander and lemon butter
Braised Veal Paupiettes
Tender escallop of veal filled with pine nuts and green pepper
farce, slowly braised in Marsala wine sauce with a pinch of
Cayenne pepper
Strawberry Cheese Tart
A thin pastry case with light cream cheese filling topped with
strawberries and passion fruit coulis
Recommended for a minimum of 10 diners
* images for illustration only. copyright P McHugh
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