CANAPES AND SNACKS SAMPLE MENU 1 – 150 RMB PER PERSON

approx. 2 hours of service
choose up to five items from the list below plus the dessert platter
These are cold canapés ready to serve and are delivered in boxes.
An onsite chef is not required. Rent of serving plates on request.

MENU
Goat’s cheese mousse and roast vegetables over crispy ciabatta
Smoked salmon mini profiteroles, cream cheese and dill
Brie cheese, strawberries, home-made balsamic and strawberry jam over pitta bread
Puffy pastry with gorgonzola cream, roasted pears and walnuts
Crispy bread basket with basil cream, cherry tomato confit and parma ham
Mini muffins with sundried tomatoes, bacon and basil
Chicken pate, apricot-almond chutney over pumpernickel bread
Mini tartlet with mushroom and truffle ragout
Crispy flatbread with horseradish chantilly, pastrami and cornichon
Potted duck confit with orange marmalade in a crispy bread basket
Parmesan sable with basil cream and tuscan salami
Crunchy polenta with blue cheese and tomato confit
Puff pastry with caramelized onions and feta cream

DESSERT PLATTER
Mini apple and cinnamon crumble pie, chocolate and hazelnut truffles,
profiteroles with vanilla pastry cream and chocolate coating

CANAPES AND SNACKS SAMPLE MENU 2 – 280 RMB PER PERSON

approx. 2 hours of service
choose up to eight items from the list below plus the dessert platter
These are hot and cold canapés to be assembled onsite.
An onsite chef is required. Serving plates and utensils are included. 

MENU
Chicken satay with peanut dipping sauce
Parmesan shortbread basket with cannellini bean puree and pepperonata
Mushroom ceviche over tortilla chips
Vietnamese rolls with prawns and avocado, spicy tomato salsa dip
Pork rilette with mango chutney on sourdough crackers
Mini blini with lemon crème fraiche, salmon gravlax and caviar
Butternut squash and lemongrass shot with coconut milk and ginger foam
Beef tenderloin skewers with huacatay and guasacaca sauce
Mexican style shrimp ceviche
Cod brandade and roasted red pepper crostini
Tuna tataki with tomato aioli and salmon roe
Saffron and tallegio arancini with lemon-thyme and fresh tomato sauce
Crispy flatbread with horseradish chantilly, roast beef and cornichon
Baby cheeseburger with mini pickled cucumber
Panzanella salad and tuna carpaccio on crispy bread basket 

DESSERT PLATTER
Mini pavlova with whipped cream and seasonal fruits, mini lemongrass crème brulèe, dark chocolate mousse tart

CANAPES AND SNACKS SAMPLE MENU 3 – 430 RMB PER PERSON

approx. 3 hours of service
choose up to five items from the list below plus 3 course tasting menu and dessert
The highest of quality canapés and tasting courses served with the ultimate in ingredients and presentation.
An onsite executive chef is required. Serving plates and utensils are included.                                   

CANAPES
King prawns with garlic cream confit and vegetable tartare
Lamb kofta with yogurt mint sauce dip
Foie gras terrine with fig and walnut compote on toasted brioche
Tuna sashimi, tartare sauce, sesame seeds and mustard cress
Saffron and tallegio arancini with lemon-thyme and fresh tomato salsa
Potato and blue cheese soup shots with garlic butter rye bread
Crispy prawns served with rocoto lime sauce
Sealed beef carpaccio with pineapple and chili marmalade
Roast beef with horseradish sour cream and enoki mushrooms on top of braised champignons
Mushrooms, parmesan and chives on mini pizza bread roll 

TASTING MENU

I
GLAZED PORK BELLY
Bourbon-citrus glazed pork belly, spicy carrot emulsion, orange slices and reduction, fennel, dill
or
FIVE SPICES CRUSTED TUNA
Seared tuna medallions, tomato aioli, pear salad, ponzu dressing, grapefruit jelly, salmon roe

II
FIG AND BRIE TORTELLINI
Onion creamy sauce confit, walnuts, mizuna and pecorino crumbs
or
Three GrainS Risotto
Goat’s cheese, beetroot, pine nut crumbs, watercress, cabernet sauvignon reduction

III
BEEF TENDERLOIN
Field mushroom-truffle mousseline, duchesse potatoes, sautéed leek and spinach, dark cocoa-beef jus, pumpkin
or
PAN FRIED BLACK COD AND BRANDADE
Roasted red peppers, saffron sauce, braised bok choi, lemon and parsley béarnaise foam 

DESSERT
CHOCOLATE FONDANT
Butterscotch ice cream, vanilla custard, chocolate crumbs, cappuccino sauce
or
PASSION FRUIT CRÈME BRULEE
Coconut dacquoise and sago, yogurt foam, blueberry coulis