Available for pick-up/delivery Saturday February 13 and Sunday February 14. Meals prepared by Chef Uthayan and Dessert made in-house by Julia Congram. Simple reheat instructions will be provided. Please indicate your preferred delivery date in the Delivery Note!
Tomato Basil Soup
Choice of Entrée:
Roasted Beef Tenderloin
Served with cauliflower mashed, roasted root vegetables and red wine peppercorn sauce
Ricotta and Spinach Stuffed Cannelloni
Served with an herbs tomato sauce and topped with mozzarella and cherry tomato stuffed Portobello mushrooms
Peanut Butter Malt “Opera” Cake
A twist on a French classic – layers of roasted peanut sponge cake, malted milk buttercream & chocolate peanut butter ganache.