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REFRESHING SALADS
Ceasar Salad
Tomato, Mozzarella and Basil
Tropical Salad
Marinated Prawns on Crushed Ice
Coquilles St. Jacques with Fruits
Asparagus Tips with Balsamic Vinegar
Lobster with Haricot Vert and Balsamic Vinegar
Mushroom Salad
Guacamole Dip
Enchilada Dip
Horiatiki Salad
Tricolore Sicilliano
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MIRROR DISPLAY
Poached Salmon
Smoked Salmon
Smoked Chicken & Smoked Turkey
CARVERY
Chateaubriand with Bearnaise Sauce
Stuffed Leg of Lamb with Pimentos,
Halloumi Cheese and Mint Sauce
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HOT BUFFET SPECIALITIES
Escargot Bourgignone
Roast Duck with Raspberry Sauce and Chestnuts
Poached Salmon au Gratin garnished
with Prawn and Asparagus Tips
Beef stuffed with Morel Mushrooms
Chicken Pernod
Rissoles Potatoes
Tagliatelle with Salmon Cream Sauce
Rice Pudding
Buttered Season Vegetables
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SWEET BUFFET
Deep Baked Blueberry Cheesecake
Walnut Caramel Tart
Chocolate Bourbon Fudge Cake
Fresh Cut Fruit Salad with Lime
Crisp Mint and Coffee Gateau
Rich Vanilla Brulle with Raspberry Compote
Exotic Fruit Display
Poached Pears and Peaches served with Apricot Ice Cream
Almond Meringue Apple Pie
Strawberry and White Chocolate Fan Cake
Athol Brose
(Rich Whiskey and Honey Cream with Roasted Oatmeal and
Forest Fruit)
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30%
