The following menus work just as an example, they will change according to the season or upon request.
I work with my clients to create a unique menu designed for each occasion.
Five course dinner menu based on vegetables, grains and legumes
beluga lentil samosa. black garlic dip
butternut squash “flower”, toffee
lettuce, peas, jalapeño, herb salad
beet. buckwheat & miso bomb
dark chocolate fudge bar. raspberries
Seven course dinner menu with global influence and ancient and modern cooking techniques
Sourdough Bread, Homemade Rillettes, Pickle Radish
Butternut Squash Mille-Feuille
Torched Scallop. Burnt Apple Purée. Fresh Apple
Pine Needles. Lightly Smoked Cornish Hen. Black Pepper Glaze. Sweet Peas. Mint & Horseradish
Whole Clementine Sorbet. Lumpfish Roe
Dark Chocolate Fudge Bar. Raspberries