THE PEDDLER
Previously named Poderoso
THE PEDDLER SAMPLE MENU
DAY 1
Lunch
Asparagus Caprese salad with a basil dressing
Roasted Cod with Romeso Sauce and Olive oil and Almond dressing
White Chocolate Caramel Pecan Fudge
Canapé
Beetroot and Goats cheese Crunchy cups
Dinner
Bresaola Parmesan Salad
Ribeye with Summer roasted vegetables with a shallot jus
Mousse au chocolat
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DAY 2
Lunch
Individual tomato tartelets
Chicken Cesar salad
Millionaires Shortbread
Canapé
Bruschetta's topped with Spice Coated Salami
Dinner
Salmon gravlax with a soft boiled egg and radish salad
Mint and Cumin spiced lamb Chops served with Sweet Roasted Carrots and Tahini Dressing
Pavlova with Peaches and Berries
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DAY 3
Lunch
Pear Blue Cheese and Walnut salad
Garlic Buttered Pomodoro pasta with King Prawns
Chocolate Brownies
Canapé
Twisted Sausage Rolls
Dinner
Halloumi with Balsamic tomato Salsa
Sesame Tuna Tataki with wasabi and edamame
Summer Fruit salad
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DAY 4
Lunch
Octopus salad
Herb Crusted Pork Tenderloin with and apple glazed sauce
Homemade HoneyComb
Canapé
Herb Baked Feta with Toast dippers
Dinner
Stuffed mushroom
Sea bass with Cannelloni bean Summer Stew
Raspberry and Walnut Baked Camembert
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DAY 5
Lunch
Beetroot Carpaccio with Pistachio and Burrata
Crisped Chicken Thigh with a mushroom and Garlic buttered sauce served with Light Potatoes
Mini CheeseCakes
Canapé
Basil Potato and Chive Frititta
Dinner
Melon Palma ham and pesto salad
Grilled Salmon Fillets with Mango salsa and Coconut rice
Vanilla Panna cotta
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DAY 6
Lunch
Greek Salad
Scallop and Prawn Risotto
Strawberry sorbet
Canapé
Charcuterie board
Dinner
Crispy Creamy Boursin Mushrooms
Braised Beef short rib with sweet potato purée
Crème Brulée
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DAY 7
Lunch
Prawn Cocktail
Whole baked local fish with minted rice and spring salads
Home made Cookies
Dinner
Grilled Asparagus with quail’s eggs and chorizo
Roasted Duck Confit with Seasonal Vegetables and a Blackberry jus
Blueberry and Lemon Tart
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