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ChefBox Mar 11- Mar 13 dinner menu

spaniard seafood pasta.

Entrée

Slaw and peaches salad


Appetizers

Carnivore

Foie gras and orange parfait

Caramelized foie gras parfait and orange gel


Pescatarian / Vegetarian

Butter poached cauliflower

A classic appetizer from El Tenedor, finish with pineapple truffle sauce



Mains

Carnivore

Smoked brisket

Slowly cooked and flavourful seasoned brisket to finish in the oven or grill. Served with wrinkle potatoes and mojo verde Canary Island sauce.


Pescatarian

Fideuá

Think seafood paella but with short baked pasta


Vegetarian

Mushrooms and lentil cannelloni

Finish with Chardonnay and saffron reduction


Dessert

Mojito mousse

Rum, mint, lemon and sugar cane mousse. Salud!

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