Dinner Menu 2

first course

CHILLED BUTTERNUT SQUASH BISQUE
crème fraiche and roasted pumpkin seeds

to follow

FISH FILET
served on a garlic polenta with a parsley salad

then

COFFEE CRUSTED BEEF TENDERLOIN
tender beef filet enrobed in a wonderful crust of coffee and chiles
fall root vegetables
Risotto

finally

FLOURLESS CHOCOLATE TART
with bittersweet chocolate sauce and fresh berries in season

€33.00 pp
Additional Charges:
Up to 10 Guests €170.00
1 Chef plus 1 Servers and clearing up
Up to 20 Guests € 340.00
2 Chefs plus 2 Servers and clearing up
We can provide you with
Wine, Flowers, Decoration,

contact: 0030 693 718 5380

Desserts

photos @impromptu

the finalle….

Chez Fritz Private Chef Catering
mfwalser@yahoo.co.uk

Dinner Menu

SAMPLE DINNER MENU

To welcome you guests

Smoked Salmon on Wasabi Toast with Caviar
Parmesan Basket filled with Cream Cheese and Chive

To Start
Eggplant & Goat Cheese Mille Feuille
with a Charred Tomato Salsa

To Follow
Roast Tenderloin of Beef baked in puff pastry, flavored with mushrooms and foie grass,
and accompanied by seasonal vegetables and a peppered red wine sauce.

Salad
Young Spinach Salad with Sesame Oil Vinaigrette

Afters

Delicious Raspberry and Black Current Mousse
With a Almond Tuille

€ 30.OO p.p

Additional Charges:
Up to 10 Guests €170.00
1 Chef plus 1 Servers and clearing up
Up to 20 Guests € 340.00
1 Chefs plus 2 Servers and clearing up
We can provide you with
Wine, Flowers, Decoration,

contact:mfwalser@yahoo.co.uk

Spring Menu

Sample menu Spring

Our menus vary according to the season, the event, and the tastes of our clients.

To welcome

Foie gras in a pastry pillow

Menu
Lightly steamed lobster with kiteraki pasta and sevruga caviar,
served with a creamy lobster nage

To follow

Slow roasted leg of milk lamb, paysanne vegetables,
Jerusalem artichoke puree and its own juices

To follow

Lambs lettuce and herb salad in blackcurrant vinaigrette

To finish

Refreshing strawberry and yoghurt mousse with fresh mint

Chez Fritz on Your Private Yacht

One of my job was aboard, MY Esmeralda, a 62meter charter yacht that has taken me to the beautiful coastlines of France, Italy, Greece, Crotia and Turkey.

On this boat I have cooked rather catered for charters for the Grand Prix in Monaco, Cannes Film Festival and many private charter by discreet well known guests.

special occasion? special friends…?

@impromptu

and you don’t want to hassle yourself in the kitchen.
contact me:
+30 210 646 7519
+30 693 718 5380

athens, greece

Christmas 2005 Pilpoul Restaurant

@impromptu

Pre – Christmas Menu
(Starting on the 6th of December)

ΓΚΑΛΑΤΙΝΑ ΑΠΟ ΚΟΤΟΠΟΥΛΟ ΚΑΙ FOIE GRAS ΣΕ ΛΑΧΑΝΟ ΣΑΒΟΙ
CHICKEN AND FOIE GRASE GALANTINE IN SAVOY CABBAGE

To follow
ΡΙΖΟΤΟ ΣΑΜΠΑΝΙΑΣ ΜΕ ΛΕΥΚΗ ALBA TRUFFLE ΣΕ ΦΩΛΙΑ ΠΑΡΜΕΖΑΝΑΣ
CHAMPAGNE RISOTTO WITH WHITE ALBA TRUFFLE IN PARMESAN CRISP

To follow
VOL-AU-VENT ΟΣΤΡΑΚΟΔΕΡΜΩΝ ΜΕ ΜΩΡΟ ΣΠΑΝΑΚΙ ΣΩΤΕ
SHELLFISH VOL-AU-VENT WITH SAUTEED BABY SPINACH

To follow
ENTRECOTE ΑΠΟ ΕΛΑΦΙ ΨΗΤΟ ΜΕ ΦΡΟΥΤΑ ΤΟΥ ΧΕΙΜΩΝΑ,
ΑΡΩΜΑΤΙΣΜΕΝΑ ΜΕ GIN ΦΡΕΣΚΙΑ
CRANBERRY ΣΩΣ & ΚΑΣΤΑΝΑ ΓΛΑΣΣΕ
ROAST LOIN OF DEER WITH WINTER FRUIT, FLAVORED IN GIN FRESH
CRANBERRY SAUCE & GLAZED CHESTNUTS

To follow
ΕΥΡΩΠΑΙΚΑ ΤΥΡΙΑ ΨΩΜΙ ΜΕ ΚΑΡΥΔΙ ΚΑΙ ΚΡΕΜΜΥΔΙ CONFIT
CHEESE OF EUROPE WITH WALNUT BREAD AND ONION CONFIT

To finish
YULE LOG
CHRISTMAS COOKIES