 Fruit Filled Filo Cup with Cinnamon Creme Anglaise
Baked Sourdough French Toast with a Valencian Orange Maple Syrup
Pastry Turnover filled with Wild Mushroom Duxelle
topped with a Poached Egg and Wholegrain Mustard Sauce
Glazed Citrus Segments with Orange Sabayon
Mini Belgium Chocolate Pancakes with warm Chocolate and Pecan Sauce
Egg Souffle with Smoke Bacon, Roasted Peppers and Aged Cheddar on a Arugula Pesto
Ginger and Vanilla Poached Pineapple with Vanilla Mascarpone
Puff Pastry Parcel filled with Toasted Mixed Nuts and homemade Caramel
Sautéed Spinach, Pearl Onions and Pancetta with Scrambled Eggs and a Chipotle Hollandaise
Seckel Pear cooked in Spiced Red Wine with Sugared Pecans and Orange Zest
Crepes with Sauteed Apple Julienne with a mixed Spice Custard
Italian Sausage, Rosemary and Smoked Gouda Frittata with a Red Pepper Coulis |
