Surf and turf salad

  Surf and turf salad with fried squid & prawns, rare beef, mixed leave, radish, onion, green bean, cucumber and tomato and lime salsa

Trout mousse

Spicy Trout mousse with roasted pepper relish, cherry tomato and grilled artisan bread

Salmon with a brown shrimp butter

Baked salmon with a brown shrimp butter Served over zucchini, broccoli, green beans and chilli with a Sauvignon Blanc and crème fraîche sauce

Some canape

Butternut sqaush puree and feta cheese on cups

some spoons canapes

salmon and crayfish salad on cups

Banofee pie

Banofee pie mini pastry

Stuffed turkey

Turkey wrapped in bacon stuffed with chorizo sausage, dates and cranberries
served with roasted winter vegetables and a creamy Riesling wine thyme sauce

Slow cooked beef

Slow cooked beef marinated in winter spices and red wine served with roasted winter vegetables and a Port wine sauce

Mushroom Wellington

Porcini and portabello mushroom Wellington encased in a buttery puff pastry filled with fennel, spinach and gruyere  cheese served with a creamy white wine saffron sauce

The fish show

Monk fish

Some flat fishes

fish

How to filet fish?

Monk fish head

Chocolate terrine

Chocolate, fig, walnut and raisin ‘terrine’ with an orange, apricot mascarpone cream

Some fish dishes

The perfect fish plate selection

Beetroot Gravlax with sesame seeds

Gurnard fillet with potato cakes

Some pickle mussel, anchovy, sardine and prawns

Some pasta, bean, olives and salad

Some cured salmon with salad

Brown crab pate and some roast  potato

Some nice salad with pickle herrings

Some nice artisan bread

Smoked trout pate

Spicy smoked trout pate on crostin topped with piquillo pepper relish

Almond brandy cake

Almond brandy cake
accompanied by a peach compote, cinnamon vanilla cream and a sweet wine syrup

Blackstick blue cheese

Blackstick blue cheese served with candied quince, spicy pecans and oat biscuits

Pesto crusted cod

 

Pesto crusted cod with herbs risoni pasta, broccoli, courgette, cherry tomato and sweet pepper sauce