COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES 2014
COFFEE BREAKS PAGE 3
LUNCH PAGE 8
FAMILY STYLE SELECTION PAGE 10
BUFFET SELECTION PAGE 14
Prices in this document are for 2014 and quoted in Thai Baht. These prices cannot be used beyond 2014, but the menus and content can act as an indication. COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
Co ee Breaks PAGE 2 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
COFFEE BREAKS
Co ee Breaks (Please tick)
To be chosen from the co ee breaks menu selection
THB 370* 2x Savoury, 3x Sweet, 2 x Juice
THB 425 3x Savoury, 3x Sweet, 2 x Juice
THB 475 4x Savoury, 4x Sweet, 3 x Juice
All the above include coffee & tea, red & green apples
THEME COFFEE BREAKS (minimum of 50 persons & up, rate per person per break)
DESCRIPTION RATE
Ice Breaker
Mango Mania
Jungle Break 550
Thai Herbal Spa & Massage Break
Phuket Fantasy
BREAKFAST
DESCRIPTION RATE
Thai Bu et Breakfast: minimum of 80 persons 470
Japanese Bu et Breakfast: minimum of 80 persons 600
American Bu et Breakfast: minimum of 80 persons 600
*Selection of the meeting package
The above prices are quoted in Thai Baht (unless otherwise specified) and inclusive of 10% service charge and 7% government tax. Prices are non-commissionable.
PAGE 3 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
SAVOURY
European / Western selection
Caesar salad wrap (V) Bbq chicken wings with tangy ranch sauce Pastrami and coleslaw on rye bread sandwich Deep fried sh nger with Cajun dipping sauce Smoked salmon nger sandwich Mini chicken fajita with guacamole Mini tomato and cheese ciabatta (V) Quiche Lorraine Mediterranean vegetable and feta cheese toast (V) Grilled chicken in pita pockets with tzatziki Tuna and cucumber foccacia Mini mushroom and bell pepper pizza (V)
Middle Eastern / Asian Selection (Halal)
Tabouleh salad in pita bread (V) Mini lamb pies with yoghurt dip Shredded lamb with mint leaves Falafel, chick pea patties with tahini (V) Lemon chicken in pita Spinach and Feta lo triangles (V) Vietnamese rice paper rolls with chicken Indian vegetable curry pu (V) Shrimp salad with cucumber and mint leaves Grilled Indonesian chicken kebabs with sweet soy Vegetable spring rolls (V) Deep fried shrimp dumplings with sweet chili sauce
Thai / Indian Selection
Minced pork on crisp bread ‘Kha Nhom Buang’ Crispy pancake with sweet sauce Mini chicken satay with peanut sauce Sago dumplings with pickled turnip and peanut (V) Shrimp parcels with plum sauce Phuket style spring rolls with chilli sauce (V) Fish Tikka Mini butter chicken spoons Masala vegetable sandwich (V) Aloo tikki (V) Paneer tadka (V) Vegetable samosa with mint sauce (V)
PAGE 4 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
SWEET
European / Western Selection
Mini blueberry mu ns Pecan nut cookies Mini cashew nut brownies Dried cranberry cookies Lemon curd tartlets Selection of sliced fruits Chocolate chip cookies Apple and walnut tartlets Lemon sable cookies Mixed macaroons Almond nancier Red cherry crumble tartlets
Middle Eastern / Asian
Basbussa, semolina cake with rose water and lemon Shortbread cookies Lokma, fried dough fritters with honey syrup Baklawa, nut pastries with sweet syrup Sticky rice pastries Honey dipped cookies Ka r lime cookies Egg custard tartlet Cinnamon cookies Sweet coconut custard Cashew nut cookies Exotic fruit skewers
Thai / Indian
Pandan Thai sweets Selection of tropical fruits Lemongrass cookies Thai Tako pudding with coconut topping Star anise cookies Mango with sticky rice Sweet basil cookies Eggless lemon cookies Mini almond cupcakes Carrot Halwa Gulab Jamun Ras malai
JUICE
Mango Cranberry Orange Pineapple Green Guava Lemon Iced Tea Apple Lychee Watermelon
PAGE 5 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
Supplemental items Each additional item will be an additional THB 50 per person. The below items cannot be used to replace non-supplemental items on previous pages. SAVOURY
Blackened chicken breast with apple chutney Baked sea bass sh in lo pastry with orange reduction Deep fried oyster tempura with wasabi aioli Baked vine tomato with goat cheese Steamed salmon in seaweed with mango chutney Oriental steamed chicken with shiitake mushrooms Shrimp salad with cucumber and mint leaves Pan seared cod sh llet with Thai basil pesto Phuket lobster and mango salad Seared tuna with wasabi cream Roasted pork tenderloin with sweet corn and Shrimp and scallop in coconut and ka r lime cream papaya salsa Chicken and banana blossom salad
SWEET
Individual Tira Misu Green tea mousse Berry and kiwi fruit salad Carrot and walnut cake with pistachio icing Chocolate fountain with fruits and pro teroles Black and white chocolate spring rolls Mango mousse cake Bitter chocolate and hazelnut cake Lemongrass pannacotta Mango Tartlets Pistachio crème brulee Sa ron mousse
JUICE
Live juice station with your choice (one) of the following,
Watermelon Apple Pineapple Cantaloupe Carrot
PAGE 6 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
Buon Appetito Restaurant PAGE 7 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
LUNCH
Family Style Minimum 10 pax, Maximum 600 pax
Bu et Minimum 30 pax, Maximum 1,500 pax
Menu’s available Thai, Chinese, Japanese, International, European, Italian, Indian, Vegetarian
Family Style (Please tick)
To be chosen from Family Style menu selection
THB 780* 1 x starter, 2 x main, 1 x vegetable, 1 x starch, 1 x dessert
THB 825 1 x starter, 1 x soup, 2 x main, 2 x vegetable, 1 x starch, 1 dessert
THB 975 2 x starter, 1 x soup, 2 x main, 2 x vegetable, 2 x starch, 2 x dessert
Bu et (Please tick)
To be chosen from Bu et menu selection
THB 780* 5 x salad / starter, 2 x soup, 1 x pork, 1 x chicken, 1 x seafood, 1 x beef, 2 x vegetable, 2 x starch, 5 x dessert
THB 825 6 x salad / starter, 2 x soup, 2 x pork, 2 x chicken, 2 x seafood, 1 x beef, 2 x vegetable, 2 x starch, 6 x dessert
THB 1,050 6 x salad / starter, 2 x soup, 1 x Action station, 2 x pork, 2 x chicken, 2 x seafood, 1 x beef, 2 x vegetable, 2 x starch, 6 x dessert
Substitutions
Only the following can be substituted for another from the same group.
Group 1 Pork, chicken, squid, sh llet, octopus
Group 2 Beef can be substituted with any of the above, but not vice versa
*Selection of the meeting package
The above prices are quoted in Thai Baht (unless otherwise specified) and inclusive of 10% service charge and 7% government tax. Prices are non-commissionable.
PAGE 8 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
Thai Dish PAGE 9 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
FAMILY STYLE SELECTION - THAI
Starters
Additional items on top of the selection criteria are charged at an additional THB 50 per person.
Som Tum (Traditional green papaya salad) Nam prik pla too thord (fried mackerel with Larb Gai Bang Larn-Na (Spicy minced chicken shrimp paste dip and vegetables) salad with chili and mint) Yum Toa Plu (Spicy wing bean salad (V)) Yum Mamung (green mango and Yum Nuea (Traditional Thai beef salad) cashew nut salad (V)) Saengwa (traditional grilled prawn salad with aromatic herbs and fried cat sh)
Soups
Tom yam goong (hot and sour spicy prawn soup) Pla chon tom (clear sour soup with sh llet and Tom kha gai (tender chicken and coconut soup tamarind leaf) with fragrant herbs) Sweet corn and shallot egg drop soup (V)
Mains
Gaeng keaw Waan Gai (green chicken curry) Pla Muek Phad Kaprow (stir fried squid with onion, Pla tord sarm rod (fried snapper llet with basil and dried chili) three avors of Thai sauce) Phad Phak Benjarong ( ve types of vegetables in Nuea Phad Kaprow (stir fried beef with garlic, oyster sauce and crisp shallots) basil and green peppercorn) Phad Phak Boong Fai Deng (stir fried morning Gaeng phed ped yang (roasted duckling in red glory avored with bean paste) curry with cherry tomato and grape) Goong Tord Kratiem Prik Thai (stir fried prawns Gai Phad nham makharm (southern style wok fried with garlic and pepper sauce) chicken with garlic and tamarind)
Vegetables
Phad Phak Ruam (stir fried mixed vegetables Steamed broccoli with fried garlic and chili in oyster sauce) Steamed Chinese cabbage Stir fried baby kale with bean paste
Starch
Khao Suay Hom Mali (steamed jasmine rice) Khao Klong (steamed brown rice) Khao Phad Phak (vegetable fried rice) Phad Se-ew (stir fried rice noodle with vegetable)
Dessert
Fresh fruits in season Kha nhom mor gaeng tard (baked sweet yellow Tub tim grob (water chestnut dumplings with bean tartlets) coconut milk) Ka-nom Thai benjarong ( ve varieties of Thai sweets) Sang ka ya ma-prow-on (steamed young coconut custard)
PAGE 10 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
FAMILY STYLE SELECTION - ASIAN / INDIAN
Starters
Additional items on top of the selection criteria are charged at an additional THB 50 per person.
Vietnamese banana blossom and Crispy pork won tons, with chestnuts and chicken salad with chili sh sauce dip dipping sauce Spicy minced beef salad with fresh mint Chilled soy chicken with sesame cabbage Vegetable pakora’s with mint dipping sauce (V) Deep fried home made spring rolls with Paneer tikka masala (V) chicken and bean sprouts Cantonese meatballs, with bamboo shoots Grilled tiger prawns with dipping sauce
Soups
Spicy miso and white radish soup (V) Mullagatawny Vietnamese pho bho soup, Yellow dhal soup with fried cumin and curry with sliced beef and aromatic herbs leaf (V)
Mains
Teriyaki salmon llet with green asparagus and Grilled sh cakes with Nonya sauce straw mushrooms Stir fried beef “Bulgogi” style Butter chicken, tender chicken chunks in a mild Braised Chinese cabbage with bean sprouts Indian style sauce and black mushrooms (V) Nakji Pokum Korean style stir fried octopus with Hong Kong style beef noodle bell peppers and sesame seeds Nasi Goreng (V) Singapore noodles with baby shrimp Drunken prawns Black pepper crusted pork tenderloin
Vegetables
Aloo Gobi, potato and cauli ower with Mixed vegetable stir fried with ginger and garlic roasted cumin Braised baby kale with straw mushrooms and Roasted eggplant with spicy chili bean sauce oyster sauce
Starch
Steamed basmati rice Vegetable fried rice Yellow dhal curry Potato curry
Dessert
Gulab Jamun Carrot halwa Coconut custard Exotic fresh fruits in season
PAGE 11 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
FAMILY STYLE SELECTION - EUROPEAN
Starters
Additional items on top of the selection criteria are charged at an additional THB 50 per person.
Caesar salad with poached chicken and Lamb kofta kebabs with mint sauce garlic croutons Greek salad with tomato, cucumber, Spinach and ricotta cheese pastries (V) olives and feta cheese (V) Grilled chicken and mushroom skewers with Prime beef Carpaccio with shaved parmesan cheese mustard sauce Olive oil poached tiger prawns with fresh thyme Braised baby octopus with rocket (ruccola) and and garlic balsamic vinaigrette
Soups
Lobster bisque with brandy cream Cream of asparagus with smoked salmon Roasted tomato and basil soup (V) Duck consommé with wild mushroom ravioli
Mains
Herb marinated salmon llet with Steamed white snapper with lemon, capers green asparagus and sa ron champagne sauce and garlic Beef cannelloni with roasted tomato sauce Peppered chicken breast with sage and Vegetarian bean cassoulet (V) cheese stu ng Slow cooked lamb shank in red wine jus with Sliced pot roasted beef with mushrooms and pearl onions baby carrots Spinach, mushroom and ricotta lasagna (V) Grilled prawn linguine is sa ron cream sauce
Vegetables
Steamed broccoli with herb butter Baked zucchini in a rich tomato sauce Gratinated cauli ower with cream and cheese Honey glazed baby carrots
Starch
Roasted baby potatoes with rosemary Mashed potato with parmesan Rice pilaf Spaghetti with olive oil
Desserts
Orange crème brulee Berry cheesecake with cappuccino ice cream White and dark chocolate mousse dome Sliced exotic fruits in season
PAGE 12
Pork Black pepper crusted pork tenderloin Stir fried pork bulgogi style
Chicken Butter chicken, tender chicken chunks in a mild Indian style sauce Stir fried chicken and cashew nut with basil and chili
Seafood Sichuan peppered stir fried squid with bok choy Stir fried sh llet with black bean sauce Steamed snapper llet with soya sauce
Beef Beef Massaman curry Stir fried beef with asparagus and oyster sauce COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
European Dish PAGE 13 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
BUFFET SELECTION - THAI
Salads and starters
Additional items on top of the selection criteria are charged at an additional THB 50 per person.
Yam Sai Krawk (thai style chicken sausage salad) Yam Woon Sen (glass noodle salad with Yam Toa Plu (spicy wing bean salad) white jelly mushroom) Yam Khai Tom (spicy egg salad) Som Tam (green papaya salad with dried shrimps) Yam Gai Yang (grilled chicken salad) Ou Chae (traditional Phuket salad with egg, Pak Sod Tang Tang (salad fresh from the garden) crispy vermicelli and tofu) Yam Nuea (beef salad with lime and chilli) Som Tam Goong (green papaya salad with Yam mamung (green mango salad) grilled tiger prawn) Larb Gai (marinated minced chicken salad)
Soups
Tom Kha Gai (tender chicken and Tom Yam Talay (hot and sour spicy soup with coconut soup with fragrant herbs) mixed seafood) Tom Yam Goong (hot and sour spicy prawn soup) Tom Korng Pla Ka Pong (clear sh soup with lime leaves, shallot and tamarind)
Stir-Fry Action Stations Stir-fried Pad Thai noodle with chicken Khao Man Som Tam Peak Gai Yang (spicy green papaya salad served with condiments) Tord Man Goong (golden fried prawn cakes with Thai sauce) Pla Tong Ko (deep fried Thai style donut) Ice Kachang (shaved ice with assorted avored Fried omellete (traditional spicy fried mussels syrups and topping) with onion and sprouts) Wonton Noodle Soup with roasted duck Mains
Pork Satay Moo (pork satay with peanut and Moo Chop Tord Kratiem Prik Thai (fried pork chops cucumber sauce) with garlic and pepper sauce) Moo Phad Ta-Kai (stir fried pork loin with Moo Phad Kapow, stir fried pork with garlic (chili lemongrass, ginger and celery) and green pepper corn and basil) Gaeng Phed See Kron Moo Yang See Kron Moo Phad Cha (northern style stir fried (grilled pork rib with garlic and pepper sauce) pork rib with baby corn and basil)
Chicken Masaman Gai (chicken in Massaman curry) Gaeng Keaw Waan Gai (chicken with green curry sauce) Gai Phad Med Ma Muang (fried chicken with Gaeng Karee Gai (chicken with yellow curry sauce) cashew nuts) Gaeng Phed Ped Yang (tender duck with red curry sauce) Gai Tord Kratiem Prik Thai (stir fried chicken with garlic and pepper sauce)
PAGE 14
Mains
Pork Roasted pork ribs with spicy bbq sauce Grilled pork chops with pepper sauce
Chicken Rosemary scented roasted chicken Pan fried chicken breast piccata
Seafood Herb marinated salmon llet with green asparagus and sa ron champagne sauce Steamed white snapper with lemon, capers and garlic
Beef Sliced pot roasted beef with mushrooms and baby carrots Beef cannelloni with roasted tomato sauce COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
BUFFET SELECTION - THAI (2)
Seafood Pla Priew Wann (Fish llet with sweet and sour sauce) Pla Muek Phad Ton Homm (stir fried squid with Phad Mee Sapam (Phuket style wok fried mushrooms, celery and oyster sauce) yellow noodle with seafood) Gaeng Keaw Waan Luk-Chin-Pla Krai Chu Chi Pla Ka Pong ( at sh balls with green curry sauce) (crispy sea bass in red curry sauce) Goong Pan Takrai (fried shrimp cakes on lemongrass skewers wrapped in vermicelli noodles)
Beef Nuea Kub Gai Phad Nam Man Hoi (beef with Panang Nuae (stir fried beef with string bean and asparagus in oyster sauce) Panang curry sauce) Nuea Phad Ta-Khai (stir fried beef with Satay Nuea (beef satay with peanut and lemongrass, ginger and celery) cucumber sauce) Nuea Phad Khing (stir fried beef with garlic, Gaeng Keaw Waan Nuea (green curry of beef with black mushroom and chili) eggplant and spices)
Vegetable
Phad Phak Ruam (stir fried mixed vegetables with Phad Phak Boong Hed Hom (stir fried morning oyster sauce) glory and shiitake mushrooms) Panang Tao Hoo (white bean tofu Phad Dok Kana Kanaeng (stir fried broccoli and in a panang curry sauce) baby kale in oyster sauce) Phad Kanaeng Kana (stir fried baby kale with carrot) Phak Mieng Phad (stir fried mieng leaf)
Starch
Khao Suay (steamed jasmine rice) Phad Se-ew (stir fried noodles with vegetables) Khao Klong (steamed brown rice) Kway Teow Kuaw Gai (stir fried rice noodle with Khao Seun Bai Touey (steamed rice with chicken and vegetables) Pandanus leaves) Khao Phad Phak (fried rice with vegetables)
Desserts
Fresh fruits in season Kha nhom mor gaeng tard Tub tim grob (water chestnut dumplings with (baked sweet yellow bean tartlets) coconut milk) Ka-nom Thai benjarong ( ve varieties of Sang ka ya ma-prow-on (steamed young coconut Thai sweets) custard) Gluey Baud Chee Nga Dum Ka r lime mousse (braised banana in sweet coconut milk)
PAGE 15 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
BUFFET SELECTION - ASIAN / INDIAN
Salads and starters
Additional items on top of the selection criteria are charged at an additional THB 50 per person.
Vietnamese banana blossom and chicken salad with Spicy eggplant salad (V) chili sh sauce Chilled soy chicken with sesame cabbage Spicy minced beef salad with fresh mint Deep fried home made spring rolls with Vegetable pakora’s with mint dipping sauce (V) chicken and bean sprouts Paneer tikka masala (V) Assorted California rolls with condiments Tomato and cucumber salad with coriander and Indonesian Gado Gado with peanut sauce (V) fresh lemon (V) Cucumber and pineapple kachumbar (V) Spicy squid salad with ginger and garlic Tandoori prawns with cucumber raita Crispy pork won tons, with chestnuts and dipping sauce
Soups
Spicy miso and white radish soup (V) Crab meat and sweet corn soup Clear soup with pork and shiitake mushroom Yellow dhal soup with fried cumin and curry leaf (V) Stir-Fry Live Station , Marinated beef, pork, and chicken sauteed with Indian Tendoori Chicken Tikka - marinated bean sprouts, red onion, peppers, and Chinese cabbage chicken pieces cooked in Tandoor with lightly seasoned with oriental spices ginger-soy sauce condiments Indonesian Sate BBQ - chicken and beef on charcoal Roasted Peking Duck Station - with traditional grill with peanut sauce condiments and Chinese pancakes Sushi Station - expertly prepared with Tempura Station - assorted fried tempura vegetables assortment of maki and sushi rolls served with wasabi and teriyaki sauce with condiments Naan Tandoori - traditional Indian atbread cooked Vegetable Tikki Station - assorted vegetable from the Tandoor with butter or garlic cakes cooked on the Tawa Lamb Sheiks Kebob Station - minced skewered lamb cooked in the Tandoor with condiments
Vegetable
Stir fried bean shoots and broccoli with dried shrimps Subz Biryani Indian vegetable curry Aloo Gobi Braised bean curd with vegetables in a light soy sauce Eggplant Masala Cauli ower, tomato and green pea curry Yellow dhal Kadai Paneer
PAGE 16 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
BUFFET SELECTION - ASIAN / INDIAN (2)
Mains
Pork Black pepper crusted pork tenderloin Curry powder rubbed, oven roasted baby Stir fried pork bulgogi style back ribs Pork chop teriyaki Chicken Butter chicken, tender chicken chunks in a Soy roasted chicken mild Indian style sauce Chicken Makhani Stir fried chicken and cashew nut with basil and chili
Seafood Sichuan peppered stir fried squid with bok choy Teriyaki basted red snapper llet Stir fried sh llet with black bean sauce Salt and pepper prawn with bean shoots Steamed snapper llet with soya sauce
Beef Beef Massaman curry Soy braised beef llet with shiitake Stir fried beef with asparagus and oyster sauce mushrooms Steamed beef dumplings
Starch
Potato Masala Exotic fresh fruits in season Steamed jasmine rice Ka r lime mousse Fried rice with vegetables Chilled rice with Longan Cumin roasted chat potato Assorted Thai sweets
Desserts
Mango sticky rice Vegetable biryani Gulab Jamun Nasi Goreng Coconut and lime custard Steamed basmati rice Carrot halwa
PAGE 17 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
BUFFET SELECTION - EUROPEAN
Salads and Starters
Additional items on top of the selection criteria are charged at an additional THB 50 per person.
Caesar salad with poached chicken and Chilled half shell mussels with tomato and basil garlic croutons vinaigrette Caprese salad, mozzarella, tomato and Smoked salmon and asparagus salad basil pesto (V) Salad Nicoise, tuna, green beans, olive and potato Smoked duck breast salad with tomato Grilled bell peppers with olive oil and sea salt (V) relish and artichoke Rare roasted beef and asparagus rolls with Greek salad with tomato, cucumber, mustard dressing olives and feta cheese (V) Marinated baby octopus salad with baby spinach Potato salad with crisp bacon and spring onions Apple, walnut and celery salad (V) Prawn cocktail with avocado mousse
Soups
Lobster bisque with brandy cream Cream of asparagus with smoked salmon Roasted tomato and basil soup (V) Duck consommé with wild mushroom ravioli
Live Action Stations
Pasta Station - Assorted Pastas served with Fajita Station - Your choice of marinated chicken primavera, pesto, and marinara sauce; topped breast or beef ank steak, soft our tortilla, onions, with freshly grated parmesan cheese and sauteed bell peppers, jalapeno peppers, pico de gallo, garlic breadsticks fresh guacamole, sour cream, and cheddar cheese Carved Pork Loin - served with grain mustard Plancha Grill - Grilled prawns, crabs, mussels, and sauce and mini semolina rolls local sh with condiments , , , Aussie BBQ Lamb on the Spit - whole roasted Sauteed Bananas Flambe - Sauteed local bananas lamb with minted lam jus in rum with vanilla ice cream Crepe Station - French-style crepes cooked to Wae Station - Made to order with assorted order with assorted llings and vanilla ice cream toppings and ice cream Portuguese BBQ Chicken - Whole roasted Portuguese chicken with black bean sauce
Vegetable
Steamed broccoli with herb butter Honey glazed baby carrots Gratinated cauli ower with cream and cheese Vegetarian bean cassoulet (V) Baked zucchini in a rich tomato sauce Spinach, mushroom and ricotta lasagna (V)
PAGE 18 COFFEE BREAKS, SET LUNCH & BUFFET LUNCHES
BUFFET SELECTION - EUROPEAN (2)
Mains
Pork Roasted pork ribs with spicy bbq sauce Roasted loin of pork with a brandy apple sauce Grilled pork chops with pepper sauce Fabada, Spanish style pork and bean stew
Chicken Rosemary scented roasted chicken Peppered chicken breast with sage and cheese Pan fried chicken breast piccata stu ng Grilled chicken and mushroom skewers with mustard sauce Seafood Herb marinated salmon llet with green Pan fried sea bass with caper and herb butter asparagus and sa ron champagne sauce Salt and pepper calamari with romesco sauce Steamed white snapper with lemon, Herb marinated seared prawn cutlets with thyme capers and garlic butter
Beef Sliced pot roasted beef with mushrooms and Grilled beef tenderloin with green pepper sauce baby carrots Osso Bucco, braised beef shank in rich tomato Beef cannelloni with roasted tomato sauce sauce
Starch Crushed potato with Olive oil Roasted garlic mash Pan red potatoes with caramelized onion Rosemary baked potato wedges Buttered penne pasta Rice Pilaf
Desserts
Sliced fresh fruits in season Assorted French pastries Orange crème brulee Co ee and walnut cheese cake White and dark chocolate mousse dome Pannacotta Berry cheesecake with cappuccino ice cream Individual Tira Misu Sliced exotic fruits in season Honey glazed baby carrots Vegetarian bean cassoulet (V) Spinach, mushroom and ricotta lasagna (V)
PAGE 19 THANK YOU