Flair - Style - Creativity

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Rosh Hashanah 2016

Entree
Traditional chopped herring
Fish balls
Kichel

Soup
Double boiled chicken broth with seasonal root vegetables
Roasted butternut pumpkin soup with a hint of spices

Salad
Black, white and red quinoa, roasted pumpkin, freekeh and lime honey dressing
Marinated mushroom salad with balsamic vinegar and sweet chili dressing

Main
Tempura fish fingers, baby caper and chervil aioli
Oven baked Tuscan style petuna ocean trout
Crispy panko crumbed chicken escalope 
Chermoula crusted butterfly chicken
Honey, orange and cinnamon braised beef
Duqqa crusted lamb shoulder with lemon, marjoram and chimichurri sauce

Sides
Roast kumera and potato wedges, tossed in fennel salt
4 grain rice pilaf: basmati, brown, red and wild rice with aromatic seasoning

Dessert 
Coconut and passion-fruit sorbet terrine
Date, fig and walnut pudding, salted caramel sauce 
Granny smith apple tart
Flour-less callebaut chocolate cake