{ Ask me about my Bridal Services and Wedding Curations }

Petit Croque Monsieur |  apple and pear chutney

Yam Fish Cakes | wasabi aioli, cilantro microgreens and edible flowers

Turmeric Braised Chicken Skewers |  coconut chips, opal basil and sweet peanut sauce

Roast Beef | lemon-pepper asiago spread

Cheese Board | charcuterie, seasonal fruit, turbinado almonds, artisanal crackers, breads and other delicacies

Chilled Seafood Board | tomatoes, cucumbers, pickled onion, boursin, herbs, lemon, capers, butter-dipped radishes with flake salt, soft-boiled eggs and caviar

Fiesta Board | roasted tomatillo salsa verde, grilled tomato salsa, pico de gaillo, enselada de nopale, mango salsa, pickled jalapeños, corn ceviche, and tortilla chips

Grilled Aubergine | feta, fire-roasted peppers, preserved lemon and fresh herbs

Tuna Ceviche | mango, cilantro, lime, cayenne and pink salt with plantain chips

Sliced Serrano Ham | summer melon, black pepper syrup, and marcona almonds

Wild Salmon | sweet corn and stone fruit salsa  with zucchini-ricotta salad

Steamed Mussels |  sweet coconut curry, tomatoes and fresh basil over silver noodles

Local White Fish | blackberry-cucumber salad, creme fraiche and lemon

Scallops  |  butter poached baby turnips, peas, double cream and truffle

Cornish Game Hen | shallot-white wine sauce and root vegetable galette

Lamb Chops | grilled heirloom carrots, turkish apricots, and pomegranate coulis, with feta and fresh mint

Braised Short Ribs |  citrus, chili and white wine over coconut rice, with cilantro and lime

Polenta | wild mushrooms, gigandes beans, fresh arugula, and parsley pesto

Stuffed Yams  |  chana masala, raita,  cilantro and mango chutney

Shoyu or Miso Ramen | bok choi, fried tofu or egg, kimchee, noodles, scallions and sesame seeds