PLATED MEAL SELECTIONS
Minimum of 50 Persons Required
Menu Selections Include Rolls & Butter, Regular and Decaffeinated Coffee and a Selection of Hot Teas.
SOUPS
Cream of wild mushrooms
Tomato soup scented with gin and basil
Cream of celery with gorgonzola cheese
Gazpaccio ( cold)
Cream of vegetables topped with fried onions
Potato and leek topped with fried leeks
Yogurt & cucumber with fresh mint( cold)
/ person
SALADS
Trattoria salad with italian dressing
Rocket salad with sun dried tomatoes and parmesan shavings – balsamic dressing
Goat cheese on a bed of greens with fig balsamic glaze
Fresh garden greens with cherry tomatoes, croutons, crispy bacon and caesar dressing
Seafood salad with crispy greens and olive oil dressing
Rocket leaves with grilled halloumi Cheese and carob honey
Greek Village Salad with fetta cheese and oregano
/ person
APPETIZERS
Cold
Smoked salmon served with green leaves and lemon mustard dressing with dill
Mozzarella caprese with basil oil
Grilled vegetables with herbed goat cheese and rucola pesto
Prosciutto served with melon
Italian antipasti plate ( prosciutto, salami, mozzarella, grilled artichokes and cherry tomatoes)
Smoked duck and asparagus served with strawbbery balsamic glaze
Smoked salmon timbale with garden greens
Parmesan basket filled with rocket leaves, dried apricots and balsamic reduction
Avocado and shrimp timbale served on garden greens with mustard dressing
Foie gras and apple terine with sautern jelly
Hot
Duck foie gras with onion marmalade on brioche served with greens and fig glaze
Saffron risotto with asparagus and parmesan slivers
Mushroom risotto drizzled with truffle oil and parmesan
Ricotta ravioli with rocket cream sauce
Seared king scallops with artichoke ragout in saffron sauce
/ person
SORBETS INTERMEZZO
Any kind of fruit sorbet
/ person
MAIN COURSES
Lamb, Veal & Pork
Herb crusted lamb chops with mashed potato and ratatouille
Roast milk fed veal loin with morel sauce accompanied by roast herbed potatoes and vegetables
Medallion of pork with sage sauce accompanied with rice and seasonal vegetables
Medallion of pork gratinated with mozzarella served with basil cream sauce served with rice and seasonal vegetables
Roast pork fillet wrapped in chicken mouseline served on vegetable linguini with chateux potatoes and creamy marjoram sauce
Poultry
Chicken filled with mozzarella and sun dried tomatoes served with tomato basil sauce
Chicken filled with spinach and fetta cheese served with tomato coullis in butter herb sauce
Grilled chicken with roast garlic sauce served with chateux potatoes and seasonal vegetables
Duck breast with sweet port wine reduction on a potato vanilla rosti
Beef
Fillet Mignons on mashed herbed potatoes served with wine emulsion and vegetables
Roast tenderloin of beef served on wild mushroom ragout with thyme sauce
Beef fillet on stir fried vegetables with black bean sauce and basmati rice
Beef Tournedo with Roquefort sauce served with chateaux potatoes and seasonal vegetables
Beef tournedo topped with foie grass served with balsamic sauce
Seafood
Baked norwegian salmon topped with herb crust served on chard leaves and potato parisienes
Baked norwegian salmon on herbed potato and pumpkin mashed rounded with tomato coullis in butter rosemary sauce
Steamed perch fillet served on spinach leaves with saffron sauce and vegetable pearls
Fresh seabass fillet on parsley pesto sauce served with seasonal vegetables and steamed potatoes
Jumbo prawns with provencale sauce, served with vegetable fettuccini and parsley potatoes
Steamed Lobster tail with lemon grass and thai basil sauce, served with julienne vegetables and jasmine rice
Combination
Steamed chicken lime with prawns served with herb sauce on a bed of vegetable linguini
Duck breast & Roast Pork fillet served with commandaria and berries sauce
Fillet Mignon & Jumbo prawns served with fresh pepper mouseline
Chicken fillet & Pork medallions served with basil mushroom sauce
Vegetarian
Stir fried vegetables with ginger and oyster sauce, served in popodum basket with basmati rice
Vegetarean thai curry with jasmine rice
DESSERTS
Fyllo tower filled with anari mousse served with cinnamon vanilla sauce
Strawberry shortcake with honey yogurt ice cream
Panna cotta with raspberries
Tiramisou
Chocolate cake
Morello cheese cake
White chocolate and passion fruit mousse
Coconut and mango parfait
Apple pie with cream
Fresh fruit salad scented with coconut rum
Forest fruit cheese cake
Fruit platter with prickly pear ice cream
Poached rear in red wine served with cinnamon ice cream and wine syrop
Mini pastries tower plate
Ginger & Vanilla cream brule
/ person