• Course Menu:  6 to 7 dishes in total ( 2 to 3 Chef’s Selection of Canapés+Startar+Main+Dessert)
• Buffet style Menu:  7 to 10 dishes in total (Assembles of Canapés, Vegetable, Fish, Meat dishes, and Dessert)

—Course Menu:  French Exotic for Christmas —

Chef’s Selection of various Canapés: ( exampls, little cheese chox, Mini tarts,miso-ginger-pork, onion & maki-sushi)
Startar 1 : Vichyssoise aux truffes or  Pumpking, ginger & coco soup
Startar 2 :  Terrine of crab, pomrgranets, rockets basil  sauce, or  Mussels & Seafood in white wine sauce.
Main :   French roasted chicken herbed & lemon sauce, Roasted beef with mustard gravy or  Salmon (or white fish) &  mushroom wellington
Dessert:  “Buche de Noel ” with light lemon cream & white chocolte,  fruits,  or French favourite!-Very very Dark Chocolate cake with Brandy cream.
* (All guests must have same menu))

 

—Course Menu:  Autoumn/Winter Franco-Nippone—

Chef’s Selections of various Canapés ( E.g, small sushi, makis,  fingerfoods,  canapes )
Startar 1 : Scottish Salmon tartar, Japanese raddish, mille-feuille with yuzu lemon sauce
Startar 2 :  Baked aubergine,   Pork, Ginger Red-Nagoya miso, or  Creamy Egg & Very Juisy Japanese “Koya” beancurd.
Main :  7hr Braised wagyu beef cheek in red wine miso sauce or Marinated seasonal fish,  Kyoto-miso-sake lee, Vetebale Garnish,
Dessert:   Very Fuffy Japanese cheese cake with yuzu sauce or Matcha( Green tea) chocoate fondant, (warm melting chocoate inside)
* (All guests must have same menu))

-Soup

Japanese pumpkin creamy soup,  thyme &  parmigiano reggiano

Mussels Miso soup with green onion

Mushroom soup with truffle

Creamy Prawn & Crab Bisque

-Cold Starter

Mille-feuille Salmon& citrons

Chicken liver mousse  with crusty bread

Tomato farci salad with rockets pesto sauce
Seard Hokkado Scallop, Carpaccio & fennel salad with orange
Goma-Ae  (seasonal vegetable with sesami sauce)

-Hot Starter

Glazed blue cheese with honey,  & Warm beetroot salad

Seared Hokkaido Scallop, celeriac puree

Markreal confit, caramelized onion,  herbs, flaky open tart.

Quiche lorraine with seasonal vegetable

Japanese Savory Chawan-mushi, (Steamed custard pudding with seafood and vegetable)

Juicy dried tofu with creamy egg and onion.

Saikyo-Yaki, Marinated Seasonal fish with  Kyoto Sake Lee,  Japanese pumpkin puree
Wagyu Beef cheek  7hr slow cooked in miso sauce, japanese Goma-shio rice
French Duck breast, spiced orange sauce, potato puree.
French Pork Fillet, Crusty parmesian, creay mustard sauce.
Marrocan Style Chicken or NZ organic Lambs casserol,  with Aromateic cous-cous
Wagyu Beef cheek  7hr slow cooked in wine sauce,  seasonal vegetable mush
NZ grass fed rack of lamb with herb, Asian sauce, sesame rice, or roasted vegetables
Roasted Wagy Beef with mustard gavy sauce, seasonal vegetables.
Salmon & Mushroom wellington or White fish & Harbed creamy sauce wellington