Talia Yilmaz Client Portfolio
Talia Yilmaz Client Portfolio MENUS Winter Dinner Party, Sustainable Spring Evening Tasting, Gluten Free Mediterranean Summer Family Lunch Mid-Summer Wedding Buffet Tastes of the Sea Italian Experience Autumn Afternoon, Vegan Canape Party Charity Supper Club Menu Key: V = Vegetarian VG = Vegan GF = Gluten Free NF = Nut Free 2 Cured Mackerel, Pickled Cucumber Vermicelli, Apple Gel, Seaweed Crisp 3 WINTER DINNER PARTY Sustainable Cured Mackerel, Pickled Cucumber Vermicelli, Apple Gel, Seaweed Crisp (NF) or Roast Butternut Squash Salad, Chicory, Caramelized Onions (V, VG, GF, NF) - Coffee and Walnut Crusted Venison Loin, Beetroot Carpaccio, Jerusalem Artichoke Puree, Sherry Jus (GF) or V: Salt Baked Celeriac, Wild Mushrooms, Lentils, Walnuts & Goat’s Curd (V, GF, can be VG) - White Chocolate and Blood Orange Cheesecake, Ginger Crumb and Tuile (GF, NF) or Pear and Almond Frangipane Tart, Amaretto Ice Cream, Cherry Coulis (Can be GF) 4 Coffee Crusted Venison Loin, Beetroot Carpaccio, Jerusalem Artichoke Puree, Confit Artichokes, Sherry Jus 5 MEDITERRANEAN SUMMER FAMILY LUNCH Grilled Squid with Nduja, Cannellini Bean Puree, Lemon Samphire (NF) or Turmeric, Carrot and Pine Nut Fritters with Sumac Whipped Feta (V) - Pomegranate Glazed Pulled Lamb, Bulgur Tabbouleh, Roasted Red Pepper Hummus and Chickpea Za’atar Flatbreads (NF) or Salmon with Pine Nut, Feta Crust, Sweet Potato Puree, White Bean Pesto (GF) or Stuffed Aubergine with Bulgur Tabbouleh, Roasted Red Pepper Hummus, Chickpea Za’atar Flatbreads (V, VG, NF) - Spiced Custard Filo Parcels,
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