SPICY HUMMUS & SMOKED SALMON CANAPE
MINI FRIED KEBBEH
Char-Grilled aubergines blended with garlic, sesame paste and lemon juice. (V)
Filo pastry stuffed with a mixture of Halloumi, feta and Kashkaval, onions and herbs. (V)
Grilled prawns and asparagus with lemon sauce.
Sauteed chicken liver with shallots, capsicum, tomato, flambeed with lemon
and pomegrenate molasse.
Lettuce, Cherry tomatoes, cucumber, mint, radish, seasoned with olive oil vinaigrette. (V)
Beef fillet, flambéed with cognac and topped with Bordelaise sauce made with Bordeaux red wine.
Roasted sea bass fillet, served with wild mushrooms, topped with a creamy, buttery dill sauce.
Baked aubergine, asparagus, potatoes, chickpeas and plum tomato sauce topped with cheese.
Fresh strawberries topped with a creamy chocolate sauce
Privée of Knightsbridge