A la cart/Banquet

MENU 1

Appitizers

Fettuccini with Garlic Cream, red Caviar & Herbs
Mushroom Jullian Tartlet
Salmon Carpaccio with Wasbi Cream, Nori & Rice Paper
Chicken Roulette in Aspic Served W/Cramberry Coulee


Soups

Roasted Pumpkin Garlic Soup
Classic French onion with Cheese Crouton
Potato Corn Chowder
Tomato Pesto

Salads

Garden Salad with Rasberry Walnut Vinegrette
Ratatouli Salad
Tomato, Mozzeralla (Caprizi) with Cream Pesto
Classic Ceasar Salad

 Main Course

Grilled Filet Mignon on Wrapped in Bacon & Served on a Potato Fritter with Blue Cheese
Broiled Salmon Steak with Lemon Caper Butter Served with Deep Fried Rice and
Nori Leaves
Roasted Rack of Lamb with a Garlic, Dijon Crust Served with a our Famous Potatoes 
Stuffed Porkchops with Crabmeat Served with Duchess Potatoes
Breast of Chicken Sacher Served with a Three Grain Timbale

Desserts

Blue Berry Cheese Cake
Chocolate Mouse
Strawberries and Cream

MENU 2

Starters Cold

Smoked Salmon served with Wild Rocket Salad & Crème Fraiche
Curls of Parma Ham, Oregano Breast of Chicken & Milano Salami with Sliced Tomato, Buffalo Mozzarella & Pesto
Cevich of Tuna & See Scallops Shaved Fennel Salad with Lime Dressing
Cauliflower Panna Cotta with Red Caviar served with Salad Compose & Classic Vinaigrette
Cheese Soufflé with Apples, Celery & Walnut Dressing

Starters Hot

Risotto of Wild Mushrooms with Truffle Cream
Ratatouille & Parmesan, Herbed Polenta served with Mesclun Mix
Crumbed Escalope of Chicken with Cracked Black Pepper & Zest of Lemon; Pesto Mayonnaise
Chargrilled Zucchini, Aubergine, Tomato and Sweet Pepper served with Parmesan & Sage Polenta
Flame Grilled Paprika Chicken with Spicy Chorizo Sausages & Roasted Red & Yellow Capsicums
Smoked Salmon Fish Cakes with Hot Horseradish & Fresh Dill, Lemon Mayonnaise
Layers of Aubergine & Tomato with Oregano Topped with a Parmesan & Mozzarella Sauce served with Rocket Salad & Vinaigrette
Roasted Vegetables in a Tomato- Basil Sauce Layered with Pasta Sheets in Creamy Cheese Sauce, Topped with Tomatoes & Grated Parmesan served with Green Mix

Maine Course

Chicken Roulette in Aspic with Raspberry coulee
Fillet Mignon wrapped in Bacon with Potato Terrine & Vegetables
Roasted Fillet of Pork, Smoked Mashed Potatoes, Chargrilled Shallot, Wild Mushrooms & Red Wine Jus
Salmon & Atlantic Prawns in Creamy Dill Sauce with Sautéed Leeks & Parsley Potato Puree
Chicken Supreme wrapped in Parma Ham & Sage served with a White Wine Sauce
Roasted Tenderloins of Beef & Veal, served with goat cheese, peppercorn sauce Asparagus & Soufflé Potatoes
White Fish Cibas on Potato Soufflé
Lamb Steak served with Red Wine Rosemary Jus
Stir-Fry of Chicken & String Beans
Roasted Salmon steak served with Chive Sauce
Marinated Chicken fillet Cumin, Lemon, Coriander with Feta & Cucumber Cous Cous served with Pineapple
Chicken Parmesan Pancetta served on Crispy Salad Leaves with Wild Mushroom Sauce

Vegetarian

Oven Roasted Mediterranean Vegetables and Penne Pasta in a Tomato & Basil Sauce Topped with Crumbled Feta & Pine Nut Topping
Mixed Mushrooms & Baby Spinach in a Creamy Sauce Layered with Fresh Pasta Sheets & Topped with Cheddar Cheese
Wild Mushroom Risotto served with Truffle Oil & Parmesan Shavings
Spinach & Ricotta Cannelloni served with Garlic Bread

Desserts

Chocolate Brownies served with Chocolate Sauce
Lemon Mousse with Raspberries Coulis
Exotic Cheese Platter with fruits
White Chocolate Walnut Cake
Chocolate Chip Cake with Gonash & Strawberries
Coconut Crisp with “Paticie” Cream & Fresh Berries

 MENU 3

Appetizers Cold

Smoked Salmon with Green Mix & Tapenade on Croutons
Warm Goat Cheese with Rocket, Cress & Pesto Crostini 
Asparagus Salad served with Crisps & Artichoke Spread
Prosciutto wrapped Melon & Feta Cheese with Rucola & Grizini
Avocado stuffed with Shrimps & Crab Meat Salad

Appetizers Hot

King Prawns with Snow Pea & Lime Coulis
Scallops with Asparagus on White Sauce
Sesame-Crysted Chicken & Roll-Cut Asparagus
Grilled See Scallops with Golden Pepper Sauce & Mesclun Mix in Parmesan Tuilips

Main Course

Mille Folie of Tuna & Grilled Vegetables
Osso Buco style Veal Fillet on Vegetable Medley & Red Wine Coulis
Poached Salmon wrapped with Nori Leaves served in Wasabi Ginger Cream
Mango Stuffed with Lamb & Mango Curry
Fillet Minion with Souffle Potatoes & Asparagus
Lobster Tail on Vegetable Parfaits
Roasted Beef Roll stuffed with Chicken Puree, Capsicums & Olives

Dessert

Chocolate Walnut Care with Gonash of Marakuya & Raspberries
Pistachio Sabayon Baked with Fresh Berries
A warm White & Dark Chocolate Pralines with Strawberry Souffle
Rich Berries Parfaits
Mocha Tort Caught in a Spider Web
Pear Poached in Red Wine with Red Wine Syrup