Sample Menus

menus

sample menus

                                                                             (all menus are personally customized)

fish

BLACK COD
with a sweet miso-soy glaze

ITALIAN BRAISED COD
tomato, wine, olives and capers

SOLE PICCATA
 lemon-butter and caper sauce

GREEK SHRIMP WITH TOMATO & FETA

VIETNAMESE CATFISH
spicy caramel-coconut sauce

SLOW ROASTED SALMON
with shallots, tamarind, ginger and chipotle

THAI HALIBUT
pineapple, bell pepper, tomatoes and sweet and sour sauce

MONKFISH TAIL
cooked with white wine, garlic and rosemary

BLACKENED CATFISH

SALMON, QUINOA AND SPINACH CAKES

poultry

BRAISED CHICKEN
with artichokes, peppers and mushrooms

HOISIN CHICKEN HOTPOT
with shiitake mushrooms and vegetables in a delicious sauce

CHICKEN CACCIATORE
braised with bell peppers, olives, mushrooms, tomato and herbs

THAI RED CURRIED CHICKEN
with vegetables and basil

MOROCCAN CHICKEN TAGINE
with baby onions, dates and cinnamon

ROASTED CHICKEN
roasted thighs with lemon, garlic and rosemary

CHICKEN TERIYAKI

CHICKEN PAPRIKASH with DUMPLINGS
braised with tomato, paprika and sour cream

CHICKEN CURRY
Indian style with tomato, cashews and yoghurt gravy

TURKEY & BEAN CHILI

CHICKEN FAJITAS

TURKEY & VEGETABLE MEATLOAF

meat

ROASTED PORK TENDERLOIN
served with soy-ginger glaze

MOROCCAN LAMB
braised with raisins, olives and spices

VEAL SALTIMBOCCA
with prosciutto, sage and wine-butter sauce

ZA’ATAR CRUSTED LAMB CHOPS

BRAISED BEEF
asian style with ginger and shiitake mushrooms

THAI MUSSAMAN BEEF CURRY
potatoes, whole spices, coconut milk and peanuts

INDIAN LAMB KEBABS
with cilantro and mint chutney

BEEF GOULASH WITH DUMPLINGS

BEEF SHORT-RIBS
braised with wine and herbs

IRISH LAMB STEW

vegetarian & vegan

MUTTAR PANEER (v)
paneer and peas in aromatic tomato sauce

SINGAPORE NOODLES (v)
stir-fried curried noodles, veggies and tofu

ORANGE-MAPLE GLAZED TEMPEH (v)
with snap peas and cashews

VEGETABLE STEW WITH GINGER, MISO AND TOFU (v)
shiitake, bok choy, carrots, scallions in a miso broth

LASAGNA
with roasted vegetables and ricotta

MOROCCAN TAGINE (v)
root vegetables, chickpeas and dates

PANEER AND VEGETABLE KORMA
paneer and vegetables in yoghurt-cashew sauce

EGGPLANT PARMIGIANA
eggplant layered with ricotta, mozzarella and tomato-basil sauce

BAKED POLENTA WITH MUSHROOM RAGOUT (v)

BLACK BEAN ENCHILADAS

KALE & FETA PIE
kale, pine nuts, feta and raisins baked in filo pastry

STUFFED PORTABELLO MUSHROOMS

LENTIL & VEGGIE LOAF
with mushroom and rosemary au jus

BLACK BEAN AND VEGETABLE CHILI (v)

THAI BRAISED VEGETABLE AND TOFU (v)
red curry with coconut and basil 

VEGETABLE & RICOTTA TART

NB: tofu  and tempeh are interchangeable in most recipes

side dishes, soups and salads

peruvian potato and cheddar soup
zucchini, leek and fennel soup
butternut squash, cannellini bean and sage soup
stir-fried brown rice with ginger, vegetables and peanuts
sauteed kale with shiitake mushrooms
goat cheese potato gratin
porcini and parmesan crusted roasted cauliflower
roasted brussels sprouts
quinoa and vegetable biriyani
green beans braised with tomato, allspice and cinnamon
corn and cheddar fritters
orzo salad with roasted beets and feta
roasted potato wedges with smoked paprika and cumin

sample menus for entertaining

first course

PUREE OF ZUCCHINI FENNEL & LEEK

BRUSCHETTA

SHAVED FENNEL, APPLE AND ARUGULA SALAD
with honey-mustard vinaigrette

BUTTER LETTUCE AND NECTARINE SALAD
with goat’s cheese and nectarine-honey dressing

WATERCRESS AND ORANGE SALAD
with jicama and cilantro-lime dressing

ASPARAGUS MIMOSA SALAD
grilled asparagus with egg and shaved parmesan

ARUGULA SALAD WITH GRAPES
toasted almonds and shaved manchego 

KALE SALAD WITH CURRANTS, PINE NUTS AND SHAVED PARMESAN

main course

ROASTED BEEF TENDERLOIN
with madiera sauce, crispy roasted potatoes and broccolini

COD FISH
braised with tomato, wine, olives and capers with saffron risotto and haricot vert

PAN-FRIED HALIBUT
with romesco sauce a potato galette and grilled zucchini

PAN-FRIED RICOTTA & PARMESAN POLENTA
with wild mushroom ragout roasted broccoli

VEGETABLE STRUDEL
vegetables and goat’s cheese baked in puff pastry with a roasted bell pepper sauce served with broccoli rabe

SLOW ROASTED SALMON WITH TAMARIND AND CHIPOTLE
saffron rice and 
seasonal vegetables

EGGPLANT PARMIGIANA
with broccoli rabe and fingerling potatoes

SESAME CRUSTED TOFU
on a bed of sweet potato puree, stir-fried bok choy and hoisin-ginger sauce

PAN-FRIED SPICE RUBBED CHICKEN BREASTS
with ratatouille and orzo risotto

ROAST RACK OF LAMB
with goat’s cheese gratin, red wine sauce and haricot vert

desserts

seasonal fruit crisp
light-as-air chocolate cupcakes with marsala sweetened whipped cream
almond custard tart with dates and cinnamon (v)
profiteroles with ice-cream and warm chocolate sauce
flour-less chocolate cake
ricotta, orange and chocolate budino
banana tart tatin with rum laced whipped cream
apple galette
apple bread and butter pudding
tiramisu
creme brulee
buttermilk and rhubarb tart (seasonal)
strawberries with zabaglione