SUGGESTIONS FOR CHRISTMAS DINNER DELICIOUS AND EASY TO SERVE, PLATE OR BUFFET

HEATING INSTRUCTIONS INCLUDED

 

 

HOT AND COLD HORS D’OEUVRES – 4 per person

 

Gingerbread canapé with foie gras mousse, fig and maple chutney

Tomato, avocado, mint and mango maki roll, ponzu sauce

Satay of shrimps with lime and coconut, peanut sauce

Wild mushrooms croustade and old cheddar

 

 

HOT AND COLD STARTERS – a choice of one

 

Roasted eggplant and zucchinis, tomato confit, Mozzarella Di Bufala, grilled red pepper sauce, pesto and fleur de sel

Gravlax salmon with citrus zest, fennel and apple cider salad, crème fraîche with capers, large blini

Wild mushrooms Vol au vent, vegetable broth with basil, Old Cheddar shavings, roasted baby tomatoes, mustard sprouts

Five spices duck confit pastilla, currants, pine nuts, mint, mesclun salad with pomegranate, smoked apple sauce

MAIN COURSES – a choice of one

 

Breast and tigh range turkey, olives, sundried tomatoes, candied lemon, turmeric, root vegetables coucous

Range chicken breast stuffed with apple and cranberries, glazed vegetables, gratin dauphinois, delicate cooking juice with tarragon

Charlotte of duck confit, parnship and Yukon potato puree, wild mushrooms, artichoke, roasted onions, port wine sauce

Slow cooked veal rump, cauliflower gratin with parmesan, artichoke and leek sauteed in brown butter, merlot sauce

Angus Prime beef braised short rib, cassoulet of white beans, preserved cherry tomatoes, cabbage and Chorizo, garnished with gremolata

Unilaterally pan seared bar fillet, vegetable ratatouille with saffron, watercress and toasted slivered almonds salad,

fine herbs emulsion

 

CHEESE

 

Palette of local cheese, fresh figue confit in port wine, blood orange marmalade, roasted nuts and crackers

 

 

DESSERTS – a choice of one

 

Traditional Christmas log with chocolate or vanilla butter cream, soft biscuit
Mini Christmas log with 70% dark chocolate and crème brûlée, preserved fruits

Our Christmas logs are served with an orange blossom crème anglaise

Preserved fruit cake, rhum, Chiboust cream, cardamome, salted caramel, served in a pot

Pear pudding chômeur, mascarpone foam, maple syrup, cranberries and blueberry sauce, served in a pot

Starter, main course, dessert 37,50 $ per person

Starter, main course, dessert, hors d’oeuvre 45,00 $ per person

Starter, main course, cheese, dessert, hors d’oeuvre, 52,00 $ per person

For a minimum of 6 guests