To Start:


  Scallop Bisque

     Dill Creme Fraiche drizzle.

   Raw Shaved Vegetable salad

     Oven Dried Tomatoes, Aged Parmesan Cheese,

     White Truffle Vinaigrette, Crouton Lace.

In The Middle:


  Seared Steelhead

      Golden Gnocchi and Wild Mushroom Ragu. Sweet Pea &  Basil Puree

  Slow Braised Short Rib,

     Truffle Demi-Glace, Sweet Corn and Thyme Risotto Cake,

     Seasonal Roasted Vegetables.


  Miso Glazed Sablefish

     Golden Gnocchi, Baby Bok Choy, Shimeji, Mushroom,

     Ginger Dashi Broth.


  Baked Eggplant Tower

     Braised Quinoa, Yam Pave, Spinach, Fire Roasted Tomato Coulis,  

     Crispy Fennel.


The Finish:


  Wild Berry Pavlova

     Blood Orange Coulis, Basil, Chantilly Cream.


  Ice Cream Sandwiches

     Chocolate Ganache, Toasted Hazelnuts.


  Salted Caramel Pot De Crème,

     Sesame Seed-Almond Brittle.


Chocolate Ganache.

Toasted hazelnuts, Rasperry Puree, Maldon salt.


Plated Menu:

(Three Courses)

© 2015 by White Linen Catering

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