Menu of the month

 

Canapés: 

 

Seared tuna with coriander dipping sauce 

Glasses of surimis 

Salmon tartare in a cucumber cup 

Wild mushrooms and thyme tartlets

 

Starters: 

 

Spoons of pumpkin and sage risotto 

Smoked chicken and guacamole in a filo cup 

Beef filet skewers with salsa verde 

 

Desert: 
Pineapple carpaccio with lime and mint 

Pomegranate jelly (agar-agar)

Poached tangerines in winter spices