Chef Eric's Cooking School




Les Enfants Terrible V.I.P CATERING OPTIOINS WHICH ALSO INCLUDE COOKING AND WAITING FOR ANY SIZE PARTIES, ANYWHERE !!! (Please call Chef Eric on 07404 025932 or pop in our restaurant for more details... )


Canapés or amuse bouche

-Chicken breast wrapped in Bresaola, stuffed with basil and ricotta, balsamic pearls

-Chilled Gazpacho soup with tomato mousse, and a Kalamata black olive tapenade crostini (glass)

 -Mini taco with guacamole (taco pocket)

 -Seared scallops with celeriac velouté a sevruga caviar (spoon)

 -Foie gras on toasted brioche, red onion marmalade and balsamic reduction (brioche)

-Pan fried quail egg with white asparagus spear, Bearnaise sauce (spoon)

 -Creamy seafood chowder with flying fish roe (glass)

 -Quail egg Florentine with Hollandaise sauce (spoon)

 -Mexican delight (spicy salsa with guacamole mousse topped with tequila sphère (spoon)

 -Savory profiterole with smoked salmon and chives whipped cream

Soups

-Vichyssoise velouté with seared scallops (leeks and potato, can be served without the scallops)

 -Roasted butternut squash soup with coconut milk and a touch of cayenne pepper

-Carrot, coriander and cumin soup

 -Clams chowder -Chilled gazpacho with a Kalamata black olive tapenade crostini

 -Classic minestrone soup

 -Roasted parsnips and rosemary soup

 -Creamy tomato soup with garlic croutons

 -French onion soup with emmenthal crostini

 -Roasted tomato soup with lime and mascarpone


Starters :


-Pan fried smoked salmon with a French beans salad and a thyme jus

 -Roasted beetroot with goat-cheese salad and a basil pesto

 -Tuna, crab and avocado salad with flying fishing roe

 -Lobster and avocado salad with sevruga caviar


-White asparagus with poached quail egg and a Hollandaise sauce   

                        
-Beef carpaccio with rocket salad, capers, Parmesan crips and shaved truffle  

                        
-Hammour ceviche with spicy guacamole and a mango and passion fruit dressing

 -Wild mushrooms risotto with truffle oil, Parmesan and a soft poached egg

 -Eggs a la Florentine, with spinach and Béarnaise sauce on English muffins

 -Eggs Royal with Smoked salmon and Hollandaise sauce on English muffins

 -Eggs Benedict with smoked turkey and Béarnaise sauce on English muffins

 -Thai style beef salad with wild rocket

 -Sticky chicken wings with raw vegetables salad and barbecue sauce

-Seared scallops with smoked salmon and a cauliflower puree

-Tomato and olive tart

-Freshly shucked oysters with Vietnamese dressing

-Pancetta wrapped prawns with crab and spring onion risotto

-Trio of salmon with rosemary demi-glace and shaved truffle

-Chicken livers parfait with red onion marmelade and toasted brioche

-Seared tuna carpaccio with celeriac remoulade, pickled ginger and yuzo dressing

-Spicy Gaspacho with avocado salsa

-Crab, bacon and avocado salad

-Fresh beans, artichoke and zuchini with rocket salad and parmesan shavings, balsamic glazed


MAIN COURSE :

-Roasted Australian beef filet served with pommes fondandes, ratatouille and a red wine jus

-Pan-fried line caught Sea-bass with steamed Pak-choy, baby courgettes and a sweet basil beurre blanc

-Roast lamb rump with garlic mash with caramelized baby onions and red wine jus

-Pan-fried balsamic chicken with boulangeres potato, fresh peas with mushrooms veloute

-Poached wild salmon with winter root vegetables and crispy leeks, spinach and tomato consome

-Wild mushrooms and baby spinach risotto with truffle oil and parmesan shaving


-Beef tenderloin with pommes fondantes, garlic confit and a red wine jus

 -Roasted rack of lamb crusted a la Provençal with a thyme and black olive sauce

-Chicken breast stuffed with ricotta and basil wrapped bresola with classic ratatouille and a beurre blanc

-Pan fried Dover sole with brown butter and capers served with wilted spinach and baba ganoush

 -Roasted Hammour with petit pois a la Francaise


-Traditional Italian meat balls with home made tagliatelle and a roasted tomato sauce

-Roasted red pepper and goat cheese lasagne served with a continental salad


-Spanish Paella (either with sea food or chicken)

 -Roasted rack of lamb with braised red cabbage, rosemary and garlic baby potato with a mint sauce

 -Beef Bourguignon  with Parmesan and coarse grain mustard mashed potato

 -Beef stroganoff

 -Stuffed Aubergine with spinach, ratatouille and Parmesan cheese

 -Roasted salmon with Savoy cabbage and beurre blanc (butter sauce)

 -Pan-fried Black Sea bream with stir fry vegetables with clams velouté


DESSERT

-Apple tart with vanilla ice-cream 

-Pear and chocolat tart

-Rhubarb and vanilla crumble

-Lemon-grass and Thym creme brulee

-Hot and cold chocolat fondant served with vanilla ice-cream or crème Anglaise


-Mango and passion fruit tropical soup with fresh berries and home made vanilla ice-cream

 -Vanilla and dates pannacotta with pears poached in date syrup

-Apple and rhubarb crumble with classic sauce Anglaise

-Selection of continental cheeses with grapes and crackers







 

 

 

 

Specialities include

Lobsters, crabs and all kind of wonderful freshly cooked Seafood...