Examples of Starters

Examples of Mains

Examples of Desserts

Examples of Canapés/Finger food

Examples of Buffet dishes

Examples of StartersExamples of MainsExamples of DessertsExamples of Canapés/Finger foodExamples of Buffet dishes
  • Lamb Tortellini with Hot Tahini, Tomato Coriander Salsa, Pine nuts 

  • Sea-Bass Ceviche salad with Red Onion, Peppers, Mango and Coriander on a bed of Avocado, Chives and Roasted Pepper Coulis

  • Filo Parcels of Béchamel Zucchini and Prawns on a bed of Beetroot Sauce

  • Marinated Salmon in Knafe (Middle Eastern Angel-Hair) on a Bed of Roasted Leeks

  • Fillet Carpaccio, Fennel, Parmesan Shaves, Truffles 

  • Roulade of Chicken with Spinach and Mushroom Mousse with Pommes Anna and Asparagus

  • Halibut in a Parmesan and Spinach Crust on a Bed of Cherry Tomatoes Sautéed in White Wine accompanied with Twice Baked Potatoes

  • Saddle of Lamb with Mint Cooked in Wine and Lemon with Cream of Aubergine, Tender Glazed Baby Legumes, and Pommes Duchesse

  • Filet Mignon with Red Wine Sauce, Fondant Potato, Caramelised Shallots

  • Tuba of Mascarpone, Almonds, Hazelnuts and Cylan served with Fresh Raspberries, Raspberry Sauce and Sorbet

  • Pear Helene in Herbed Red Wine, Chocolate Cream and Almond Twirl

  • Malabi on Strawberry Coulis with Chopped Pistachio, Angel Hair Canafe and Mango

  • Trio of Profiteroles, Vanilla, Chocolate, Caramel

  • Roses of Marinated Zuchini with Smoked Salmon and Cream Cheese

  • Mini Profiteroles with Tuna Mousse, Pickles and Chives

  • Leek and Herb Falafel on Roasted Pepper Coulis  

  • Chicory Leaves with Tartare of Salmon

  • Individual Zuchini, Halloumi and Salmon Flan

  • Milfeulle “Escargot” with Minced Lamb and Herbed Tomato Sauce

  • Lamb with Ras Al Hanut Meatballs  in Hot Tahini 

  • Mini Filo Parcels with Caramelised Red Onions, Feta and Thyme

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