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Roasted Garlic Mashed Potatoes
Yukon Gold potatoes with extra-virgin olive oil and
Parmesan
Butternut Squash & Polenta Triangles
Oven Roasted Potatoes with Rosemary
Stuffed Baby Potatoes
- Crème Fraiche and Caviar
- Sour Cream, Gruyere & Chives
- Boursin & Leeks
- Celeriac & Mascarpone
‘Smashed’ Potatoes
New baby red potatoes, buttermilk, sweet butter and
herbs
Bombay Potatoes
With cumin, coriander and mustard seeds; tossed with
tomatoes and cilantro
Risotto Cakes
- Minted Sweet Pea and Leek
- Wild Mushroom
Couscous
Scented with saffron, lemon, mint and honey-roasted
carrots and yams
Coconut Lemon Basmati Rice Pilaf
Brown & Wild Rice Pilaf with Crispy Shallots
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Potatoes Dauphinoise
Individual serving of potatoes layered with roasted
garlic cream, spinach and Gruyere
Twice-Baked Roquefort Soufflé
French Onion Bread Pudding
Oven Roasted Root Vegetables
Carrots, parsnips, yams, sweet potatoes, squash, celeriac
and red onion tossed with extra virgin olive oil,
balsamic vinegar, honey and fresh rosemary and roasted
until golden
Ratatouille
With fresh basil
Green Beans, Sugar Snap Peas, Snow
Peas and Sweet English Peas
With lemon zest and toasted almonds
Roasted Asparagus Spears with Honey
Glazed Carrots
With citrus vinaigrette and chives
Stuffed Portabellini Mushrooms
With wild mushroom duxelles, goat’s cheese, green
onions and hazelnuts
Tomatoes a la Provencal
Oven-roasted with extra-virgin olive oil, garlic,
Italian flat leaf parsley and bread crumbs
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