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Asian combination noodle boxes filled with assorted wontons and dumplings
Baked fingers of blue eye fillet wrapped in rice papers with julienne of vegetable and oriental herbs
Char grilled swordfish medallions on a lemon and tomato Arborio rice risotto
Hand made spinach gnocchi pillows tossed with wild mushrooms and a cream sauce
Honey glazed roasted duck segments in pancake rolls with seared bok choi
Lamb korma with cardamom rice topped with seasoned yoghurt
Lamb loin fillets with a roasted cumin crust on a smoked eggplant puree in spiced pastry baskets
Mini parcels of chicken breast with a filling of pork and apricots
Paper cones of mini risotto balls with a herbed napoli sauce
Pumpkin and almond ravioli served oven baked with three cheeses
Roasted mini fillets of Atlantic salmon rubbed with harissa and Moroccan spices
Spanish chorizo baked with moist chicken, white beans, onions, and olives
Thai style calamari and vegetable salad in crisp potato cups
Thai style ground pork larb salad with vermicelli, coriander and lime chilli dressing
Veal and mushroom scaloppini rolls in a creamed fine herb sauce.
Veal and parmesan polpetti with a rich organic tomato sauce and fried basil garnish
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