menus
Good Chef

Menu 1

Salad:
Classic Caesar Salad, with Lemon Pepper Chicken Strips.

Soup:
Carrot – Ginger Soup, Crème Fraiche, Cumin Ciabatta.

Entrée:
Salmon Tartare, Broccoli Crème, Avocado, Teriyaki, Lime, Ginger Dill Sauce.

Main Course:
Roast Pork Bon Fillet, Potato Gratin, Broccoli puree, Teriyaki glazed onion and Madeira Jus.  OR
Mustard Crusted Rack of Lamb, Tarragon Sauce, Ratatouille, Broccoli, Turnip Root, and Potato Gratin. OR
Pan Seared Norwegian Salmon, Fondant Potatoes, Fresh Baby Broccoli, Glazed Carrots and Pea Puree.

Dessert:
Crème Brûlée

Menu 2

Salad:
Niçoise Nouveau Salad, Garden Greens, Tomatoes, Green Beans, Potatoes, Boiled Eggs, Olives & Tuna Spring Roll.

Soup:
Creamy Tomato Soup with Cheese Croutons.

Entrée:
Coconut Shrimp Cake, Seafood risotto, Wakame, Teriyaki sauce.

Main Course:
Roast Duck Breast, Mousseline sweet potatoes, warm Bulgur Tabbouleh, Plum Compote. OR
Mustard Crusted Rack of Lamb, Tarragon Sauce, Ratatouille, Broccoli, Turnip Root, and Potato Gratin. OR
Pan Seared Norwegian Salmon, Fondant Potatoes, Fresh Baby Broccoli, Glazed Carrots and Pea Puree.

Dessert:
Apple Crumble Deconstructed

Menu 3

Salad:
Grilled Shrimp Salad, Avocado Salsa, Arugula Leaves, Bread Wafer and Pea Puree.

Soup:
Prawn Bisque with smoked salmon, cream and chives.

Entrée:
Antipasti with Prosciutto, Bruschetta Provincial, Crusted Goose Liver, Sriracha Mayo, and fresh Radish.

Main Course:
Slow Roast Beef Bon Fillet, Mustard Gravy, Caramelized Onions, String Beans, Carrots, Roast Potato. OR
Mustard Crusted Rack of Lamb, Tarragon Sauce, Ratatouille, Broccoli, Turnip Root, and Potato Gratin. OR
Pan Seared Norwegian Salmon, Fondant Potatoes, Fresh Baby Broccoli, Glazed Carrots and Pea Puree.

Dessert:
Tiramisu and Espresso Ice Cream

Menu 4

Salad:
Tabbouleh, parsley, tomatoes, mint, onion, bulgur, olive oil, lemon juice, sweet pepper.

Soup:
Vegetable consommé with vermicelli pasta, olive and garlic bruschetta and foam.

Entrée:
Sweet and Sour Pork Tempura and spring onion dirty rice.

Main Course:
Spinach & Sundried Tomato Chicken Breast Roulade, Potato Mash, Brussel Sprouts, Carrot Puree. OR
Mustard Crusted Rack of Lamb, Tarragon Sauce, Ratatouille, Broccoli, Turnip Root, and Potato Gratin. OR
Pan Seared Norwegian Salmon, Fondant Potatoes, Fresh Baby Broccoli, Glazed Carrots and Pea Puree.

Dessert:
Hazelnut Ice Cream and Chocolate Cake, with Sour Cherry Coulis.

sunflower in kitchen

Mix and Match

When you look at the menus, and you would like to swap an item from one menu to another, you are more than welcome to do so.

Unfortunately there are some restrictions to consider. Besides the fact that I give you the opportunity to create your own menu, you will always be limited to only one meal selection per course. That means only one salad, one soup, one entrée, one main course and one dessert per menu selection.

I suggest you know the needs and/or likes of your guests before you decide. The only additional change that will be allowed is if you have a vegetarian, vegan or a guest intolerant to specific foods or disorders. We can work around that.

Should you however insist on having a greater selection or choice, I will have to insist on an additional cook for preparation and execution of food served. 

Please feel free to ask any questions before you make you final decision and commitment. Minor changes can be agreed on prior to your function. I aim to satisfy all your requirements and needs, but because I work on my own there are certain things that is just not possible to change last minute. I trust that you will understand and respect this.