WINTER A LA CARTE MENUS

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John Ellis
5 years ago
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1 WINTER A LA CARTE MENUS

Starters - kindly select 1 of the following Meat & Poultry Wild boar tortelloni with mushroom cream sauce and madeira 12 Roasted, shredded Peking duck topped with mixed leaf salad on a bed of baby

tomato ravioli with roasted prawns and a basil-infused shellfish emulsion 15 Saffron risotto with hand-picked white crab meat and herbs 15 White Japanese 7-spice fishcakes with wasabi aioli 10 Smoked

2 Starters - kindly select 1 of the following Meat & Poultry Wild boar tortelloni with mushroom cream sauce and madeira 12 Roasted, shredded Peking duck topped with mixed leaf salad on a bed of baby cucumber carpaccio with crispy duck skin 10 Chicken liver pate meat-fruit cherries with toasted sourdough 8 Celeriac & parsnip soup with shredded confit duck, crispy bacon 5 Fish & Seafood Inside-out tomato ravioli with roasted prawns and a basil-infused shellfish emulsion 15 Saffron risotto with hand-picked white crab meat and herbs 15 White Japanese 7-spice fishcakes with wasabi aioli 10 Smoked salmon rosette with avocado and mixed green leaf salad and Dijon vinaigrette 8 Vegetarian Wild mushroom risotto with mixed herbs 10 Pumpkin or butternut squash risotto with parmesan crisp 10 Chestnut soup with truffle cappuccino foam 10 Mushroom & truffle tortelloni 10 Roasted polenta with crumbled goat s cheese and roasted vegetables 8

Mains - kindly select 1 of the following Meat & Poultry Roasted loin of venison with truffle pommes puree, red cabbage & an agro-dolce sauce 40 Roasted veal tenderloin with a wild mushroom cream

with roasted parisieǹnes potatoes, jardinie re vegetables, cherry tomato confit & red wine sauce 30 Beef wellington with savoy cabbage, celeriac and parsnip puree, braised shallots & red wine & port

3 Mains - kindly select 1 of the following Meat & Poultry Roasted loin of venison with truffle pommes puree, red cabbage & an agro-dolce sauce 40 Roasted veal tenderloin with a wild mushroom cream sauce, pommes Anna & mixed vegetables 35 Zu rcher Geschnetzeltes (tender veal fillet strips in a velvety mushroom cream sauce) with ro sti potatoes & seasonal green vegetables 30 Uruguyan beef fillet with roasted parisieǹnes potatoes, jardinie re vegetables, cherry tomato confit & red wine sauce 30 Beef wellington with savoy cabbage, celeriac and parsnip puree, braised shallots & red wine & port sauce 30 Roasted duck breast with fondant potatoes, braised shallots, mange touts & cinnamon duck sauce 25 Half a bourbon glazed poussin with pearl barley & rooibos risotto, baby carrots, roasted padron peppers 15 Award winning lamb and apricot tagine with couscous salad & confit tomatoes 10 Fish & Seafood Miso-crusted black cod with teriyaki glaze, sweet potato, carrot & ginger puree, grilled pak choi 35 Roasted supremes of halibut with pea pureé, new potatoes, & sauce vie rge 30 Seabass en papillote with wild rice, confit tomatoes, roasted leeks & rosemary-infused balsamic sauce 30 Prawn & monkfish curry with Kamil basmati rice with turmeric, raisins & coriander, beetroot & yoghurt salad 25 Hake in a saffron & tomato sauce with spiced freekeh pilaf, pine nuts, roasted purple sprouting broccoli & tahini dressing 20 Stonebass fillet with mustard & tarragon sauce, green beans on a bed of crushed, herbed new potatoes 20

Mains Vegetarian Pumpkin risotto, fresh herbs & black truffle

with micro rocket (quinoa risotto) 15 Beetroot wellington,

massaged kale, sautéed wild mushrooms & toasted buckwheat 10

4 Mains Vegetarian Pumpkin risotto, fresh herbs & black truffle 20 Gruyere, pea & prosecco risotto 15 Wild mushroom quinotto with micro rocket (quinoa risotto) 15 Beetroot wellington, watercress salad and garlic yoghurt 12 Pan fried gnocchi with massaged kale, sautéed wild mushrooms & toasted buckwheat 10 Miso-glazed aubergine steak with giant couscous salad, coriander shoots 8

Desserts - kindly select 1 of the following Warm Grand Marnier souffle with orange salad (with blood oranges if available) 15 Chocolate bombe with cookie dough, hazelnut ice cream, peanut crumble,

Frozen almond nougat, candied kumquats & crispy pancetta 10 Sissi s award winning apple strudel with whipped cream 8 Rhubarb & apple crumble with cre me Anglaise 8 Apple tarte tatin with bourbon

5 Desserts - kindly select 1 of the following Warm Grand Marnier souffle with orange salad (with blood oranges if available) 15 Chocolate bombe with cookie dough, hazelnut ice cream, peanut crumble, peanut butter powder & hot caramel sauce 12 Salzburgernockerln on top of mixed berry compote 10 Red wine poached winter compote with pears, mirabelle, winter berries & plums & vanilla ice-cream 10 Frozen almond nougat, candied kumquats & crispy pancetta 10 Sissi s award winning apple strudel with whipped cream 8 Rhubarb & apple crumble with cre me Anglaise 8 Apple tarte tatin with bourbon vanilla ice cream 8 Sticky toffee pudding with vanilla ice-cream 8 Chilled Award-winning espresso & praline chocolate cake with salted caramel 12 Pecan pie with cinnamon ice cream 12 Hazelnut meringue pavlova with exotic fruit and mango coulis 10 Flourless chocolate cake (70% cocoa) with pistachio ice cream 10 I les flotantes au caramel with dulce de leche cream sauce & caramel nests 8 Glazed lemon polenta cake with chopped pistachios and clotted cream 8 White & dark chocolate mousses with mint chocolate leaves 7

6 Our minimum charge is 400, which can include the above dishes, canapés, drinks, & equipment but excludes service, carriage & VAT. Service & staff are for a minimum of 4 hours are priced at 25 per hour for chefs &butlers, 20 per hour for kitchen assistants & 18 per hour for cloakroom hostesses & kitchen porters. Carriage is charged at 35 each way within central London. Staff costs & carriage are subject to VAT. If you are interested in booking us for an event or would like more information on the services & food we can offer please contact us via the following: Phone: events@sissifabulousfood.com All above prices are subject to VAT

Kindly choose either our Standard or Premium buffets

Kindly choose either our Standard or Premium buffets BUFFET MENUS FOR A 2-2 ½ HOUR BUFFET, W E WOULD SUGGEST: 3-4 CANAPES 2 MAIN COURSE ITEM S 2 SIDE DISHES 1 SALAD 2 DESSERTS COMPLIMENTARY ARTISAN BREAD & BUTTER ANY EQUIPMENT/DRINKS CAN BE HIRED/PURCHASED