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Cuisine domicile
  • Sun 07 September 2008
Example of Cocktail Menu

Example of Cocktail Menu


Tides, season, and most of all, your desires, will dictate the menus.


Example of Cocktail Diner:

_Spring rolls
_Crab, mango and pink peppercorn maki
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Californian maki
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Salmon sushi
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Beetroot served in a small glass, fresh goat cheese mousse & sesame breadstick
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Tuna tartare in a small glass
_Ricotta fritter with foie gras
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Salmon tartare and avocado
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Gambas brochette
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Yakitori of teriyaki marinated poultry
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Fish brochette and horseradish
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Artichoke crostini and enoki mushroom with wild herbs
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Pork samousa with Swiss chard and ginger
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Octopus and potato napoleon, chorizo sauce
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Lobster brochette, granny apple & basilic
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Cherry tomato brochette and cherry tomato with mozzarella & basilicFingers of fish with miso
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Pleine de Naples squash stuffed nicoise-style
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Black truffle risotto
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Caviar blinis
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Salmon caviar blinis
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Cucumber garnished with coriander beef
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Riviera fish carpaccio with black sesame sauce
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Magret of smoked duck, sour yoghourt with ginger confit
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Cupped oyster with shallot cream and cucumber jelly
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Belgian endive leaf with Roquefort cheese and walnuts
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Thin slice of foie gras on toasted gingerbread
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Cucumber gaspacho with mint
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Abruzzo lamb liver and colonata bacon brochette
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Whipped goat cheese with spices served in a small glass with poppy seed breadstick
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Mackerel and sorrel brochette & Menton lemon
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Parmesan Tomato bruschetta
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Lime prawn dip
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Barbecued duck and mandarin spring roll
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Oyster Bloody Mary style
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Zucchini fritter, pesto sauce Genovese style
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Thin tartlets of local sardines
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Mini crostini with boletus carpaccio, parmesan and riquette
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Lentils in a small glass, espima of spicy coco
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Spicy poultry finger, satay sauce
_Local Baugna Cauda
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Soft boiled egg, espuma of parmesan

 

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