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    CTW - N2017 - Menu - Olive Bar & Kitchen Non Veg

    Uploaded by

    Megha Sudheesh
    This menu contains 6 courses of non-vegetarian dishes for Chef's Table Week in Delhi. The first course is a duck and parsnip velouté. The second course features crispy oxtail with spice crusted smoked tenderloin and mustard caviar. The third course is prawns stuffed in pasta soaked in a bean minestrone. The fourth course is braised Belgian pork belly served with apple accompaniments. For dessert, the fifth course pays homage to Eton Mess with various berry and cream components. The sixth course concludes the meal with petite fours.

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    CTW - N2017 - Menu - Olive Bar & Kitchen Non Veg

    Uploaded by

    Megha Sudheesh
    559 views3 pages
    This menu contains 6 courses of non-vegetarian dishes for Chef's Table Week in Delhi. The first course is a duck and parsnip velouté. The second course features crispy oxtail with spice crusted smoked tenderloin and mustard caviar. The third course is prawns stuffed in pasta soaked in a bean minestrone. The fourth course is braised Belgian pork belly served with apple accompaniments. For dessert, the fifth course pays homage to Eton Mess with various berry and cream components. The sixth course concludes the meal with petite fours.

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    CTW_N2017_Menu_Olive Bar & Kitchen Non Veg

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    This menu contains 6 courses of non-vegetarian dishes for Chef's Table Week in Delhi. The first course is a duck and parsnip velouté. The second course features crispy oxtail with spice crusted smoked tenderloin and mustard caviar. The third course is prawns stuffed in pasta soaked in a bean minestrone. The fourth course is braised Belgian pork belly served with apple accompaniments. For dessert, the fifth course pays homage to Eton Mess with various berry and cream components. The sixth course concludes the meal with petite fours.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    559 views3 pages

    CTW - N2017 - Menu - Olive Bar & Kitchen Non Veg

    Uploaded by

    Megha Sudheesh
    This menu contains 6 courses of non-vegetarian dishes for Chef's Table Week in Delhi. The first course is a duck and parsnip velouté. The second course features crispy oxtail with spice crusted smoked tenderloin and mustard caviar. The third course is prawns stuffed in pasta soaked in a bean minestrone. The fourth course is braised Belgian pork belly served with apple accompaniments. For dessert, the fifth course pays homage to Eton Mess with various berry and cream components. The sixth course concludes the meal with petite fours.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Chefs Table Week Delhi Non Vegetarian Menu

    AMUSE
    Chefs selection of hors d oeuvres to begin your meal


    FIRST COURSE

    Duck and Parsnip Velout


    Simmered sweet root served with citrus pure and seasoned with hazelnut dukka

    SECOND COURSE

    Pastrami & Oxtail


    Crispy oxtail with spice crusted smoked tenderloin, mustard caviar and
    pickled cream; served with selection of winter radishes and anchovy croquette


    THIRD COURSE

    Mezzelune Frutti di Mare


    White tiger prawns stuffed in half moon-shaped pasta, soaked in borlotti bean minestrone;
    garnished with confit tiger prawns and shrimp pesto


    SORBET
    Palate cleanser

    FOURTH COURSE

    Belgian Pork Belly


    6-hour braised Belgian pork belly; served with green apple piccalilli,
    mustard stem, pickled apples and sweet port jus

    FIFTH COURSE

    A Perfect Mess!
    A homage to the English Eton Mess with vanilla blancmange,
    a soft-centred meringue and a texture of macerated strawberry

    SIXTH COURSE

    Petite Four
    Sweet nibbles to end your meal

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