Filet of beef, parmesan dauphine, spinach, vegetable tian, bearnaise sauce
Hazelnut and shallot crumble, smoked salmon mouse, white wine and prawn reduction.
Amuse bouche, served as an appetizer, created and plated by me.
Mains away..and the garnish for the duck is ready..just moments before served in the Windsor Suite, fine dining for private dinner of 24 guests, at the Milestone hotel. Copyright 2015 by tastingalife. All rights reserved.
Balsmic reduction, cherry tomato, shallot onion, black olive, baby basil, sea salt Amuse bouche, a small appetizer before the starters, created by me.