Dinner Menu for 14/06/2019

Soft Poached Egg with Asparagus, Pancetta & Béarnaise Sauce

 (√Dairy, √Eggs, √Gluten, √Pork)

 

Sirloin Steak Balmoral – Pan-fried Scottish Sirloin Steak with Prawn and Whisky Sauce

(√Beef, √Dairy, √Gluten, √Shellfish)

 

Banana Parfait with Roast Pineapple, Banana Fritters & Piña Colada Sauce

 (√Dairy, √Eggs, √Gluten, √Vegetarian)

Starter is quite explanatory. Cooked the Asparagus, wrapped in Pancetta and grilled just prior to service. Served with a soft Poached Egg on a piece of hot Buttered Toast, with the Asparagus, Bernaise Sauce and a Parmesan Crisp.

Served the Sirloin with Chilli and Garlic Potatoes, Brocolli and Mushroom with Pea Puree.

Made the Parfaits and put in the freezer. Fried the Pineapple with Unsalted Butter then added Dark Brown Sugar and Dark Rum. Made the Piña Colada sauce from Pineapple Trimmings with Coconut Water, Coconut Cream, Sugar and Lime Juice. Added a little Double Cream, bought to a quick boil and then simmered for 20 minutes. Thickened, passed and cooled. Topped with toasted Coconut shards.

20190614 - Poached Egg with Asparagus, Pancetta & Béarnaise Sauce20190614 - Sirloin Steak Balmoral20190614 - Banana Parfait with Roast Pineapple