ALTESSE SAMPLE MENU


Sarah Bowman’s Sample Menu

Breakfast:
Baked French Cinnamon Toast served with warm maple syrup and natural yoghurt
Eggs Florentine served with grilled asparagus, crispy bacon and homemade Hollandaise sauce
Blueberry, Strawberry and Mango Pancakes served with honey and natural yoghurt
Huevos Racheros
Freshly Baked Banana and Walnut Loaf, served with hot Croissant and Pain au Chocolate
All served with Fresh Tropical Fruit, Continental and American Cheeses, Bagels, Toast, Granola and yoghurt

Lunch:
Grill seared Tuna Nicoise Salad served with an Italian Garlic and Herb Dressing and Crusty French Bread
Seafood Risotto served with a Zesty Lime and Green Leaf Salad
Beef Tenderloin Kebabs served with Curried Rice, Blackbean and Roasted Red Pepper salad and Homemade Banana Salsa
Moroccan Spiced Chicken Tangine served with jewelled cous cous and and a mint and aubergine salad
Warm Thai Shrimp Salad served with spicy peanut rice noodles with fresh vegetables and sesame wontons

Hors D'oeuvres served with cocktails:
Filo wrapped prawns served with a sweet and spicy sauce
Individual skewered mozzarella caprese
Warm cheese and artichoke dip served with grilled pita slices
Grilled stuffed apricots, wrapped in bacon and drizzled with honey
Baked Courgette batons with a creamy onion dip

Starters:
Caramalised Onion and Brie Filo Parcels served with a Balsamic Vinegar Reduction
Asian Style Tuna Ceviche
Twice Baked Cheese Souffles served with a warm chive sauce
Goat Cheese, Roasted Tomato and Thyme Tart 
Petit Pois and mint soup served with crisp pancetta

Entrees:
Roulade of Salmon and Sole served with a Crème Fraiche and Dill Sauce, Garlic Roast Potatoes, Sautéed Vegetables with Ginger and a Green Leaf Salad
Pork Tenderloin stuffed with Porcini Mushrooms wrapped in Palma Ham, served with Potato Dauphinoise, baby vegetable bundles and roasted broccoli
Baked Mahi Mahi topped with a sundried tomato and bacon crust served with coconut rice and a warm plantain salad
Grilled Fillet Steak with Creamed Butter Beans and Leeks and a Rocket and Blue Cheese Salad
Scallops wrapped in Pancetta served with Herby Puy Lentils and Wilted Spinach

Dessert:
Tarte Tatin served with homemade honey and mascarpone ice cream
Individual summer berry trifles
Rich Chocolate Mousse served with Baileys Whipped Cream and Chocolate leaves
Poached Peaches served with a Raspberry and Vanilla coulis
Hazelnut Torte with Crème Anglais