Culinary Arts

Tots awes dishes!
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Mont Blanc Cake with interesting plating

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fresh carrot soup with cardimom cream and fried peas to garnish.

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Pistachio crusted pan seared yellow fin tuna and cilantro lime shrimp with cilantro lime guacamole dipping sauce.

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Parmesan bowl, cilantro pesto cream, cherry tomatoes, avocado, bacon, green onion, carrot.

Fish & Chips: fried tuna, fresh potato fries & special tartar and bbq sauce

focaccia bread with garlic and black pepper dipping oil.

BLT inspired salad: Parmasean Bowl, Guacamole Cilantro base, diced and deseeded tomato, thinly sliced carrots, garnished with chive and drizzled with balsamic reduction.

crackers and cheese: anchovie and cheese spread, aged cheddar and other varieties.

Brussel sprout slaw with quail eggs and smoked paprika

Slow roasted BBQ Short rib with thick sliced grilled sweet potato topped with bacon and feta cheese and cilantro sauce.

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