~ 3 course meal ~
Smoked Minestrone Soup
Chef’s take on the classic Minestrone Soup with aromatic, fresh seasonal vegetables cooked in smoked San Marzano tomatoes and blonde chicken stock, served with a dash of white beans, freshly made pasta, and croutons on the side.
Salmon En Croute
Atlantic salmon with mushroom duxelles (a paste of finely chopped mushrooms, herbs and black pepper) and spinach encased in light, flaky golden pastry. It is served with champagne sauce, remoulade (mayonnaise-based sauce) of seasonal vegetables, alliums and lemon zest, and the Chef’s secret sauce on the side.
A classic crème brûlée made of a rice custard base, burnt cream with a layer of hardened caramelized sugar, and served in a takeaway sardine can. *this dish contains egg.
|Smoked Minestrone Soup: OVEN/AIR FRYER||Reheat with interval of 30 seconds until hot or desired temperature is achieved|
|Salmon En Croute: MICROWAVE||Reheat with interval of 30 seconds until hot or desired temperature is achieved|
|Crème Brûleé||Serve at room temperature.|