ITALIAN STROGANOFF
~ 3 course meal ~
APPETISER
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.
MAIN
Beef Stroganoff
Thick slices of Black Angus ribeye cooked with white wine, onions, mushrooms, topped with fresh sour cream, and served with tagliatelle (long and flat Italian pasta) on the side.
DESSERT
Crème Brûleé
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.
RE-HEATING INSTRUCTIONS:
| Smoked Minestrone Soup: OVEN/AIR FRYER | Reheat with interval of 30 seconds until hot or desired temperature is achieved |
| Beef Stroganoff: MICROWAVE | Reheat with interval of 30 seconds until hot or desired temperature is achieved |
| Crème Brûleé | Serve at room temperature. |
