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PICK UP

1 ea        caviar tin, merolin
45 gm       creme fraiche
1 tbsp       chives, sliced thin 

Fill large white bowl with crushed ice, fill 1 ramekin with crushed ice and place an opened tin a caviar and place inside the large bowl. Full the 2nd ramekin with creme fraiche and garnish in the center with chives and place in the large bowl.

PLATE – large white bowl filled with crushed ice, 2 small ramekin (sundae service) (1 for crushed ice for caviar tin, 1 for creme fraiche)

POTATO CHIPS

10        ea        kennebec potatoes – slicer setting 2

METHOD

Rinse chips under cold running water until water runs clear (removing excess starch). Fry in left fryer until crispy, season with salt and reserve.