CORPORATE EVENT MENU (SAMPLE OPTIONS) BUFFET FOOD Homemade pork pie, chutney, pickles Marinated chicken salad, tabbouleh

First Page		Document Content
Date: 2014-09-27 05:07:57 Sauce Top Chef Everyday Gourmet with Justine Schofield Christmas dinner Food and drink Compote Desserts		CORPORATE EVENT MENU (SAMPLE OPTIONS) BUFFET FOOD Homemade pork pie, chutney, pickles Marinated chicken salad, tabbouleh Add to Reading List Source URL: www.peterharrisonchef.co.uk Download Document from Source Website File Size: 30,53 KB Share Document on Facebook

	Dessert Ricotta Cheesecake with a Graham Cracker Crust Blueberry Compote & Bourbon Caramel 10. Sticky Date Cake Vanilla Gelato & Toffee Sauce 12. Tangerine Crème Brulée DocID: 1tBoq - View Document
	p o st r e “dESSERT” SWEET BLUE CORN BISCUIT 7 seasonal fruit compote, honey cream DocID: 1sT8f - View Document
	breakfast CHALLAH FREN CH TOAST Blueberry-peach compote, crème anglaise 12 DocID: 1sP1d - View Document
	DESSERTS Coconut Rice Pudding $14 Cantaloupe Granita, Chamomile Poached Apricots, Compressed Melon, Honey-Roasted Almonds Sweet Corn Cake $14 Corn Mousse, Blueberry Compote, Caramel Popcorn, Lime-Basil Sorbet DocID: 1ssqN - View Document
	Brunch Specialties Deviled Eggs Topped with bacon, pickled chili and chives 7 Beignets with Powdered Sugar Served with a blueberry and strawberry compote 6 Charcuterie Board An assortment of meats and cheeses, olives, da DocID: 1rUUN - View Document