Hors d’oeuvres
Roasted wild mushrooms in a lettuce cup with a vegan cashew pesto
Apricot-glazed applewood smoked salmon with a tarragon sweet pea puree, micro greens and spicy peanuts, served in a chinese soup spoon
Polenta, mozzarella, sour cherry and walnut croquette with a truffle aioli
Mini curry salmon cakes with mango and a dill & horseradish aioli
Ostrich sliders with a quail egg, and apple & caramelized onion chutney
Peri Peri shrimp wrapped in bib lettuce with a red pepper aioli
Sausage stuffed with feta, spinach and raisins, wrapped in bacon and baked in puffed pastry
Roasted portobello sliders, spicy beet ketchup, pine nuts and goat cheese
South African-Inspired
Amuse-bouche
Ostrich scramble with biltong (South African jerky), served in an eggshell on a nest of breadsticks
FIRST COURSE
Pap (South African maze), mozzarella, and wild mushroom croquettes with a white truffle aioli
SECOND COURSE
Roasted tomato tart with basil pesto, and a frisée salad
MAIN
Smoked ostrich steak, gorgonzola, roasted almonds, apricot & raisin chutney, and roasted root vegetables
Dessert
Tipsy Malva pudding with rooibos-infused syrup, candied pecans and olive oil gelato
PETIT FOURS
Homemade chocolates and infused marshmallows
New American-Inspired
Amuse-bouche
Sweet pea puree served in a shot glass with chili-infused olive oil and an oven roasted cherry tomato
FIRST COURSE
Roasted cauliflower salad with marcona almonds, sweet black grapes, Manchego cheese, dried cherries, baby arugula and a fig balsamic
SECOND COURSE
Oven roasted halibut with a pickled red pepper puree
MAIN
Beef tenderloin with a parsnip and broccoli puree, and cashew & cognac peppercorn sauce
Dessert
Macerated mixed berries, dark chocolate sorbet, reduction of espresso balsamic vinegar, and chocolate cookie crumble
PETIT FOURS
Homemade vegan chocolates and infused marshmallows