Dinner Menu for 10/09/2018

Sautéed Chestnut Mushrooms with Apples on Walnut Toasts with a Dijon Mustard Dressing

(√Dairy, √Gluten, √Mustard, √Nuts)


Poached Fillet of Scottish Salmon with Hollandaise Sauce

(√Dairy, √Gluten)


Cinnamon Poached Pears with Crumble and Vanilla Custard

 (√Dairy, √Gluten)

Clean and washed the Mushrooms and cut in half. Sautéed the Mushrooms in hot oil on the flat size, seasoned, finished with Butter and then added the Apples. Served with Apple Puree, Leaves, toasted Walnut Bread and dressing made from Mustard, Yoghurt, Cream, Mayonnaise, Cider Vinegar and Seasoning.

Poached the Salmon and served with Pommes Gratin, Asparagus, Cauliflower Cheese Puree, and Hollandaise Sauce.

Poached the Pears in a Sugar Syrup with Cinnamon. Served coasted in a thick and sweet Custard sprinkled with Crumble.


Mushrooms with Walnut Toast and Apples - 20180910


Salmon with Hollandaise - 20180910