DOCSLIB.ORG

Function & Events Menus

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Function & Events Menus 2016/7 Function & Events Menus HELLO! PLEASE TAKE NOTE OF THE FOLLOWING: Strictly catered Halaal meals are available at a surcharge of R60.00 p/p. Meals are prepared as per the original menu choice and a lead time of 5 day’s notice period is required. “A fully catered Halaal menu is available at a surcharge of R80.00p/p R100p/p for plated meals.” Kosher meals are available at a surcharge of R450.00p/p. A lead time of 5 day’s notice period is required for all Kosher meals. at a surcharge of R20.00p/p. Due to health and safety regulations, the duration of the service period Thank you and we look forward to hosting your next event! THE MMS HOSPITALITY TEAM 2 Contents Breakfasts Conference Menu Packages Breakfast 4 Conference Menu 1 13 Conference Menu 2 13 Light Meals Conference Menu 3 14 Refreshment Breaks 5 Conference Menu 4 14 Healthy Menu Option 6 Conference Menu 5 14 Lunch or Dinner Network Lunches 7 Cocktail Reception Options 8 Plated Dinner Menu 9 - 10 International Sports Buet 11 - 12 CONTENTS Valid untill 30 June 2017. Menu prices are current and are subject to increase without 3 Continental Breakfast Breakfasts Price R105.00 per person Selection of fresh fruit juices Cereals & yoghurt Sliced fresh fruit Cold meat platter Brown and white toast Butter and preserves Freshly brewed coee and a selection of teas Choose 1 of the following egg dishes: Standing Breakfast Creamy scrambled eggs Price R122.00 per person Selection of fresh fruit juices Sliced seasonal fresh fruits Choose 1 of the following vegetarian items: The bakers selection of mini breakfast pastries Baked beans cooked in tomato Toast served with jam and butter Vegetable stir fry with soya, ginger and garlic Omelette with cheese and mushroom Brown mushrooms and spinach bake Egg and spinach wrap Grilled soya sausage chutney Rösti potato Freshly brewed coee and selection of teas Choose 2 of the following: Lamb sausage Choose 1 of the following sausage: Mini lamb burger pattie Lamb sausage Beef sausage Beef sausage Chicken sausage Chicken sausage Pork sausage Pork sausage Bacon Beef macon Grilled minute steaks Poached haddock in chive sauce Price R156.00 per person Savoury mince Selection of fresh fruit juices Freshly brewed coee and selection of teas Cereals and yoghurt Breakfast meat platter Optional Extras Per Person Sliced fresh fruit platter From the Cold Kitchen Danish pastries and croissants Breakfast cheese platter R38.00 R38.00 Toast served with preserves, breakfast cheese and butter Grilled tomatoes From the Hot Kitchen Sautéed potatoes with onion and garlic Additional egg dish R19.00 Pan fried button mushrooms Additional vegetable dish R16.00 Additional protein dish R21.00 CONTENTS Valid untill 30 June 2017. Menu prices are current and are subject to increase without 4 Beverages Refreshment R18.50 per person Price R126.00 per person Choose 1 of the following beverages Petite gourmet wrap selection Hot Beverages Filled mini pita pockets Breaks Freshly brewed coee, decaeinated coee, South African cheese bites with fruits and nuts Five Roses tea, Rooibos tea, Milo and hot chocolate Chilled vegetable crudités with dips Cold Beverages Crisps, nuts and pretzels Orange and fruit cocktail Fresh seasonal fruit Bottled Beverages Biltong at an additional price of R55.00 per person Still mineral water R15.00 Additional hot snack charged at R40.00 per person: Sparkling mineral water R15.00 Choose 1 vegetarian and 1 protein item only Vegetarian Samoosas (V) Delicate Snacks Mini Thai vegetable pie (V) BBQ chicken wings All prices are charged per person Honey glazed beef short ribs Assorted cookies R16.00 Gourmet lamb pies Assorted Danish pastries R18.00 Filled mini croissants R21.00 Scones with cream and jam R20.00 Stadium Snack Box Mini banana cakes R18.00 Price R90.00 per person Lamingtons R18.00 Sandwich R30.00 Potato crisps Sliced fresh fruit platter R18.00 Fresh seasonal fruit Assorted wrap platter R30.00 Chocolate bar Soft drink Gourmet Style High Tea Price R125.00 per person Stadium Lunch Box Maximum duration of 2hrs, served between To be consumed outside the Stadium, the hours of 9 – 11am and 2–5pm only i.e. bus trips and outdoor events Price R110.00 per person Selection of fresh fruit juices Freshly brewed coee and selection of teas Freshly prepared sandwich South African cheese and biscuits Danish pastries Filled mini croissants Fresh seasonal fruit Apple crumble Chocolate bar Mini milk tartlets Potato crisps Dinky doughnuts Soft drink Fresh fruit tartlets Mini vegetarian quiche Cocktail chicken and mushroom pies Mini gourmet pizzas CONTENTS Valid untill 30 June 2017. Menu prices are current and are subject to increase without 5 Healthy Menu R26.00 per person Options Fruit Skewer R21.00 per person Seasonal fresh fruit skewer with a honey and ginger glaze Cocktail Rolls R38.00 per person Open faced mini health cocktail rolls, topped with smoked salmon, chicken mayonnaise and grilled vegetable with hummus Finger Sandwiches R38.00 per person Muesli R26.00 per person Muesli with low fat strawberry yoghurt Provitas & Low Fat Cheeses R38.00 per person A selection of soft low fat cheeses, served with Provita crackers Healthy Smoothies R29.00 per person CONTENTS Valid untill 30 June 2017. Menu prices are current and are subject to increase without 6 Cold Selection Salad Selection Fresh garden greens with accompaniments Filled mini cocktail rolls Grilled potato and red onion salad Mediterranean vegetable baguette Beetroot and butternut salad Network Vegetarian style antipasto platter with focaccia bread Mexican 3 bean salad Grilled chicken, pepper and brie cheese Panini Cabbage and carrot slaw with spicy mayonnaise Sweet chilli beef wraps Mediterranean pasta salad Lunches Chicken tikka wraps Nicoise salad Grilled vegetable and hummus wraps Tomato, mozzarella and arugula salad Hot Selection Dessert Selection Spinach and feta phyllo parcels Tropical fruit salad with fresh cream Vegetable spring rolls with sweet chilli sauce Fresh fruit tartlets with crème patisserie Cheese and corn samoosas Vanilla ice cream Potato samoosas BarOne cakes slices Beef, chicken or lamb samoosas Cheese cake slices Chilli bites with onion and spinach Koeksisters Freshly baked lamb, beef or chicken mini pies Custard éclairs Marinated chicken kebabs Tiramisu cake slices Beef and bell pepper kebabs Traditional black forest cake Beef meatballs tossed in a prego sauce Cajun chicken wings Chocolate mousse BBQ basted lamb koftas Mini vegetarian or chicken quiches Menu Option 1 R178.00 Select 1 cold item, 2 hot items, 1 fork item, 1 vegetarian item, 2 salad items, and 2 dessert items Fork Dishes All fork dishes are served with an appropriate Menu Option 2 R195.00 starch and tossed seasonal vegetables Select 2 cold items, 2 hot items, 1 fork item, Chicken and prawn stirfry 1 vegetarian item, 2 salad items and 3 dessert items Pan fried beef medallions with onion jus Menu Option 3 R228.00 Traditional lamb Rogan josh Select 2 cold items, 3 hot items, 2 fork items, Beef lasagne 1 vegetarian item, 2 salad items, and 3 dessert items BBQ basted lamb koftas All luncheons served with freshly brewed coee and house selection of teas Grilled Boerewors and onion gravy BBQ beef short ribs Oven roasted chicken drumsticks topped with a thyme jus Optional Extras All additional items on the menu will be charged per person Vegetarian Dishes Cold selection R20.00 Spinach and feta ravioli with a tomato and basil sauce Hot selection R25.00 Soya prawn chutney Fork dish R29.00 Vegetable and noodle stirfry with soya sauce, garlic, Salad R20.00 ginger and chilli Dessert R20.00 Seasonal fresh vegetable lasagne South African cheese R50.00 CONTENTS Vegetable breyani with dhal Valid untill 30 June 2017. Menu prices are Vegetarian fajitas napped with a cheese sauce current and are subject to increase without 7 All cocktail menus are served for a duration of 2 hours only and are available between 4 – 7pm. A surcharge of R20pp will be applicable for serving times outside the stipluated time frame. Kindly ensure that you include in your choice of menu, 1 cold vegetarian and 1 hot vegetarian item. Pre Dinner Snacks Only R42.00 per person Spinach, mushroom and feta pancakes (V) Cocktail Haloumi and grilled pineapple skewers (V) Hot Canapés Reception Pre Dinner Cocktail R122.00 per person Grilled chicken and bell pepper kebabs with coriander salsa Your choice of 2 cold and 2 hot items Mini Cajun chicken burgers Chicken and mushroom vol au vents Options Welcome Reception R152.00 per person Peri peri chicken wings Chicken tikka samoosas Your choice of 2 dips, 3 cold and 3 hot items Chicken, pepperdew and jalapeño pizzas Mini chicken and vegetable sub Deluxe Reception R195.00 per person Beef mince samoosas Your choice of 2 dips, 4 cold and 4 hot items Baked cocktail sausage rolls Greek meat balls with salsa BBQ beef short ribs Royal Reception R245.00 per person Gourmet cocktail beef or lamb burgers Your choice of 2 dips, antipasto platter with crusty breads, Lamb mince samoosas 5 cold and 5 hot items Cumin and coriander spiced lamb koftas Mini lamb bunny chow with sambals Fried prawn tails with dipping sauce Choice of Dips Mustard mayonnaise with a touch of chilli, served with toasted pita Calamari rings with chilli lime coating Greek Taramasalata and crackers Prawn springrolls Feta cheese and herb dip with pizza bread Cheese and corn samoosa (V) Spiced tuna and cream cheese with melba toast Jalapeño rissoles (V) Spicy curry mayonnaise with mini french stick Vegetable quiche (V) Hummus and pita bread Potato samoosas (V) Mexican chilli and coriander foam with pita triangles Crumbed mushrooms with chilli dip (V) Cream cheese and herb dip with vegetable crudités Spinach and feta rissoles (V) Olive tapenade with crostini Potato and cheese croquettes (V) Vegetarian pizzas (V) Thai vegetable pies (V) Choice of Cold Canapés Smoked salmon and caper crostini Tuna, jalapeño and olive bruschetta All Items listed below are for 25 guests: Peppered beef and melon S.Q.
Load more

Recommended publications
  • Foodservice Toolkit Potatoes Idaho® Idaho® Potatoes
    IDAHO POTATO COMMISSION Foodservice Table of Contents Dr. Potato 2 Introduction to Idaho® Potatoes 3 Idaho Soil and Climate 7 Major Idaho® Potato Growing Areas 11 Scientific Distinction 23 Problem Solving 33 Potato Preparation 41 Potato101.com 55 Cost Per Serving 69 The Commission as a Resource 72 Dr. Potato idahopotato.com/dr-potato Have a potato question? Visit idahopotato.com/dr-potato. It's where Dr. Potato has the answer! You may wonder, who is Dr. Potato? He’s Don Odiorne, Vice President Foodservice (not a real doctor—but someone with experience accumulated over many years in foodservice). Don Odiorne joined the Idaho Potato Commission in 1989. During his tenure he has also served on the foodservice boards of United Fresh Fruit & Vegetable, the Produce Marketing Association and was treasurer and then president of IFEC, the International Food Editors Council. For over ten years Don has directed the idahopotato.com website. His interest in technology and education has been instrumental in creating a blog, Dr. Potato, with over 600 posts of tips on potato preparation. He also works with over 100 food bloggers to encourage the use of Idaho® potatoes in their recipes and videos. Awards: The Packer selected Odiorne to receive its prestigious Foodservice Achievement Award; he received the IFEC annual “Betty” award for foodservice publicity; and in the food blogger community he was awarded the Camp Blogaway “Golden Pinecone” for brand excellence as well as the Sunday Suppers Brand partnership award. page 2 | Foodservice Toolkit Potatoes Idaho® Idaho® Potatoes From the best earth on Earth™ Idaho® Potatoes From the best earth on earth™ Until recently, nearly all potatoes grown within the borders of Idaho were one variety—the Russet Burbank.
    [Show full text]
  • Download for the Reader
    Folklore Electronic Journal of Folklore http://www.folklore.ee/folklore Printed version Vol. 71 2018 Folk Belief and Media Group of the Estonian Literary Museum Estonian Institute of Folklore Folklore Electronic Journal of Folklore Vol. 71 Edited by Mare Kõiva & Andres Kuperjanov Guest editor: Liisi Laineste ELM Scholarly Press Tartu 2018 Editor in chief Mare Kõiva Co-editor Andres Kuperjanov Guest editor Liisi Laineste Copy editor Tiina Mällo News and reviews Piret Voolaid Design Andres Kuperjanov Layout Diana Kahre Editorial board 2015–2020: Dan Ben-Amos (University of Pennsylvania, USA), Larisa Fialkova (University of Haifa, Israel), Diane Goldstein (Indiana University, USA), Terry Gunnell (University of Iceland), Jawaharlal Handoo (University of Mysore, India), Frank Korom (Boston University, USA), Jurij Fikfak (Institute of Slovenian Ethnology), Ülo Valk (University of Tartu, Estonia), Wolfgang Mieder (University of Vermont, USA), Irina Sedakova (Russian Academy of Sciences). The journal is supported by the Estonian Ministry of Education and Research (IUT 22-5), the European Union through the European Regional Development Fund (Centre of Excellence in Estonian Studies), the state programme project EKKM14-344, and the Estonian Literary Museum. Indexed in EBSCO Publishing Humanities International Complete, Thomson Reuters Arts & Humanities Citation Index, MLA International Bibliography, Ulrich’s Periodicals Directory, Internationale Volkskundliche Bibliographie / International Folklore Bibliography / Bibliographie Internationale d’Ethnologie,
    [Show full text]
  • A Plant-Based Cook's Guide to Potatoes
    A Beginner's Guide to Potatoes By April 28 2021 Everything you need to know about one of the best-loved, most versatile foods in the world: potatoes. With potato selection and storage tips, basic cooking methods, blueprint recipes, and a rundown of which varieties are best for what, this guide has got you covered. Are Potatoes Vegetables? In the field or garden, a potato is a tuberous root vegetable. It’s a member of the nightshade family of plants along with tomatoes, eggplants, and peppers. Nutritionally speaking, potatoes are considered a carbohydrate because their flesh is primarily made up of starch. Potatoes vs. Sweet Potatoes Sweet potatoes and yams are also root vegetables, though they belong to a different botanical family altogether. Sweet potatoes are very similar to potatoes when it comes to nutritional makeup, but they have about 50 percent more fiber than potatoes. Are Potatoes Healthy? Potatoes sometimes get a bad rap thanks to their association with greasy french fries and potato chips. But it’s not the potatoes that make those foods unhealthy; it’s the oil and salt. Potatoes, in and of themselves, are as nutritious as they are delicious, an incredibly healthful source of starchy satisfaction (which is why they’re a foundation of a whole-food, plant-based diet). And no, carb-rich whole plant foods such as potatoes will not make you gain weight, as long as they’re prepared healthfully. Can You Eat Them Raw? No, you can’t eat potatoes raw—but why would you want to? If you’ve ever crunched into an undercooked potato (it happens), then you know raw potatoes are mealy and bitter.
    [Show full text]
  • Das Große MENÜ-Regisfer 1
    Das große MENÜ-Regisfer 1. Alphabetisches Stichwortverzeichnis ln diesem Stichwortverzeichnis finden Sie in alphabetischer Reihenfolge alle Rezepte, Warenkunden und Tips aus 10 MENÜ-Bänden. Die erste Zahl hinter dem Stichwort gibt die Bandzahl an, die zweite Zahl die Seitenzahl. Fettgedruckte Seitenzahlen weisen auf einen Tip hin. Ein (W) hinter der Seitenzahl be­ deutet, daß es sich hier um eine Warenkunde handelt, ein (H) steht für Hinweis und (PS) weist auf einen Rezept-Nachtrag hin. Albertkekse 1/13 Ananaskraut 1/29 - s. auch Alcazar-Torte 1/14 Ananasmelone, Horsd’cBüvre 4/297 (W) Alexander-Cocktail 1/15 s. Melone 6/310 (W) - s. auch Sachgrup­ Aachener Printen 1/1 Alice-Salat 1/15 6/311 penregister Aal aus der Provence 1/1 Alicot, s. Puterra­ Ananas-Partyspieße 1/30 Vorspeisen - blau 1/1 gout kanadisch 8/75 Ananas-Pumpernik- - s. auch Schweden­ - Frikassee von 3/298 Allgäuer Käse­ kel-Dessert 1/30 platte 9/287 - gebraten 1/2 spatzen 1/16 Ananas-Salat auf Aperitif An isette 1/41 - gekocht, s. Aal­ - Käsesuppe 1/16 Äpfeln 1/30 Apfel, Adams- 1/11 schnitten ait- - Suppenknödel 1/17 - Colmar 1/32 Äpfel »Bolette« 1/42 hoiländisch 1/7 Altdeutscher Topf 1/20 - Käse- 5/222 - bosnisch 1/42 - geräuchert 1/2 Altenglischer Punsch 1/20 - Zwiebel- 10/300 - bulgarisch 1/43 - grün auf flämi­ Altholländische Ananas-Schnitzel 1/32 - Eierkuchen mit 2/337 sche Art 1/4 Aalschnitten 1/7 Ananas-Schokolade­ - Eskimo- 3/70 - häuten 1/4 Alufolie 3/78 Schnitten 1/33 - flambiert» 1/43 1/6 Aluko Chop, s.
    [Show full text]
  • 2007 Recipe Index. a Fresh Borlotti Bean & Spring Seared Sirloin Salad with Barley, Apricots Vegetable Soup
    annual recipe index. 2007 recipe index. a fresh borlotti bean & spring seared sirloin salad with barley, apricots vegetable soup ............................Sep:162 grapes & sumac ............................Mar:85 apricot & apple charlotte ..................Aug:71 garlic green beans ............................May:67 soy beef with tatsoi salad ...............Mar:132 baked apricot chicken with parsnip Greek bean & silverbeet stew ........Mar:138 spicy beef, olive & onion pie ............. Jun:10 and pumpkin ............................... Apr:136 green bean & asparagus salad steak & mushroom pie .....................May:38 baked lamb & apricot couscous...... Jun:78 with sesame dressing ....................Oct:78 steak Diane ...................................... Jun:106 artichoke pesto ....................................May:106 green beans with basil dressing ....Dec:125 steak tagliata with roast tomatoes ...May:68 asparagus green beans with hot feta dressing .. Feb:98 steak with anchovy asparagus, artichoke & grape tomato green beans with red onion and & red wine butter .......................... Jun:88 salad with cottage cheese......... .Nov:206 redcurrants ................................. Apr:118 steak with lemon pepper potatoes . Feb:135 asparagus, ham & mascarpone grilled whiting with summer beef salad ......................... Feb:130 tarts ............................................ Dec:154 Mediterranean bean salad ......... Feb:133 teriyaki beef & beans ........................ Feb:84 asparagus risotto ............................Nov:191
    [Show full text]
  • Guide to Cooking Potatoes
    GUIDE TO COOKING POTATOES NAME CLASSICAL NAME DESCRIPTION Boiled and steamed (waxy) potatoes Boiled potatoes Pommes nature Washed, peeled and rewashed potatoes cut into even sized portions. Covered with cold salted water, brought to the boil and simmered until cooked (15-20 minutes). Tested with a skewer, drained and steam allowed to escape. Boiled new potatoes Pommes nouvelles New potatoes washed, covered with cold salted water, and cooked as for boiled potatoes. Steamed potatoes Pommes vapeur Washed, peeled and rewashed potatoes cut into even sized portions. Steamed until cooked (10-15 minutes). Tested with a skewer. Removed from steamer and steam allowed to escape. Parsley potatoes Pommes persillées Boiled or steamed potatoes tossed in oil/butter and chopped parsley. Boiled (floury) potatoes Mashed potato Pommes purées Boiled potatoes, drained, passed through sieve, butter/oil, seasoning and milk added. Mashed potato with Pommes Biarritz Mashed potatoes with sautéed capsicum and ham. capsicum and ham Boiled, puréed and glazed (floury) potatoes Duchesse potatoes Pommes Duchesse Drained, dried and sieved boiled potatoes. Egg yolk, butter and seasoning added, then piped into shapes. Edges firmed up by heating, egg washed, then heated until golden. Brioche potatoes Pommes brioches Duchesse mixture shaped into small brioche shapes. Finished as for Duchesse. Marquis potatoes Pommes Marquise Duchesse mixture shaped into nests, glazed, baked and filled with tomato concassé and chopped parsley. Boiled, puréed and fried (floury) potatoes Potato cakes Pommes galettes Duchesse mixture shaped into small cakes and pan fried. Croquette potatoes Pommes croquettes Duchesse mixture moulded into cylinders, crumbed (double pane). Deep fried. Dauphine potatoes Pommes Dauphine Duchesse mixture and choux paste moulded into cylinders or quenelles and deep fried.
    [Show full text]
  • 5-Ingredient Air Fryer BLAD NEW.Indd
    5-INGREDIENT AIR FRYER RECIPES 312 pages total Enjoy fried foods anytime, with fi ve simple ingredients, $27.95 CA / $24.95 US a fraction of the fat and none of the messy cleanup. 7" x 10" • Index 24 color photographs ISBN 978-0-7788-0590-8 • The super-trendy air fryer is one of the most popular appliances in the market, February 2018 and this book makes the perfect companion. • Camilla offers 175 recipes that contain no more than fi ve familiar ingredients ABOUT THE AUTHOR and require minimal preparation and little time — most can be fully prepared Camilla V. Saulsbury is the author in just 15 to 20 minutes. of more than 20 cookbooks and is a freelance food writer, recipe developer, cooking instructor and Thanks to the invention of the home air fryer, which relies on hot air creator of the healthy cooking blog rather than hot oil to “fry” foods, you need not wait for weekend splurges powerhungry.com. She’s been or special occasions to savor this simple delight. featured on Good Morning America, Today and the Food Network, and in The New York Times. • Each recipe is unique, designed exclusively for the air fryer, and the results are every bit as irresistible as higher-fat options. RECENT BESTSELLERS • The recipes are suitable for any occasion and season, and for both novices and experienced air-fry cooks. • The author’s previous air fryer cookbook has over 125,000 copies in print. Marketing and Publicity Robert Rose will launch a highly targeted marketing and publicity campaign across North American platforms.
    [Show full text]
  • Banquets Continental Breakfast Continental Breakfast Is Priced Per Person and Includes Coffee, Seasonal Teas and Juices
    Banquets Continental breakfast Continental breakfast is priced per person and includes coffee, seasonal teas and juices. The Crowne Continental 14 seasonal sliced fresh fruit and berry salad assorted mini danish, muffins and flaky croissants assorted fresh bagels with whipped regular and flavored cream cheeses The Healthy Start Continental 17 seasonal sliced fresh fruit and berry salad assorted fresh baked muffins including low fat, bran and blueberry muffins served with preserves and honey yogurt bar with dried fruits and granola The Power Continental 19 seasonal sliced fresh fruit and berry salad assorted mini danish, muffins and flaky croissants assorted fresh bagels with whipped regular and flavored cream cheeses yogurt bar with dried fruits and granola sausage egg and cheese croissant hot cereal bar with choice of grits, oatmeal, or corn meal porridge The European 21 fresh baked scones and warm croissants served with nutella, jams, jellies and preserves berry bar with natural yogurt imported cheese display charcuterie tray Prices subject to change. All prices subject to 24% service charge and applicable taxes. Crowne Plaza St. Louis Airport 2 11228 Lone Eagle Drive | Bridgeton, MO 63044 | 314-291-6700 | www.cphotelstlouis.com Plated breakfast Plated breakfast is priced per person and includes coffee, seasonal teas and juices. Breakfast meat choices include 2 strips of pecan wood smoked bacon, 2 links of maple sausage or 2 chicken sausage patties. The Scramble 12 light and fluffy cage free scrambled eggs with cheddar cheese, breakfast
    [Show full text]
  • Year 10 Catering Exam
    Year 10 Catering Exam Mrs Bradley has recently been overseeing the Year 10 pupils with their GCSE Catering exams and thought they were all well prepared and have worked really hard. She wanted to thank the families for all the support they have had at home in preparation for their exams. Mrs Bradley Lewis made chicken Kiev with creamed potatoes, veg and tiramisu. Lewis Tilly made spaghetti Bolognese with garlic bread and raspberry Tilly pavlova with raspberry sorbet and summer fruit coulis. Brooke Brooke made lasagne with salad and panna Charlie cotta with strawberry C h a r l i e m a d e topping. c h i c k e n a n d mushroom pasta Daisy with pitta bread and lemon meringue pie Daisy made stuffed wi th ras pbe rry burgers sandwiched Issey coulis. between fresh bread Hayden made salt rolls, potato wedges Issey made chicken and pepper chicken and salad and Kiev, green beans, with egg fried rice s t i c k y t o f f e e creamed potatoes and and curry sauce and p u d d i n g w i t h panna cotta with vanilla ice-cream. raspberry coulis. Hayden beef bulgogi stir fry. Year 10 Catering Exam Ben made fried seabass with hasselback potatoes garnished with lemon, carrots and mange tout and homemade tartar sauce. For his second course Amelia Ben made fruit roulade with a coulis sauce. Amelia made mascarpone Dani made garlic and herb stuffed chicken chicken Kiev with with pea puree, asparagus seasoned wedges and Lyonnaise potatoes.
    [Show full text]
  • The Trusty Servant Menu
    THE TRUSTY SERVANT MENU LET’S GET STARTED SOUP OF THE DAY (GLUTEN FREE OPTION AVAILABLE) £5.99 CHILLI AND GARLIC QUEEN OLIVES £4.99 SALT AND PEPPER HALLOUMI FRIES WITH SWEET CHILLI DIP (V/GF) £6.99 BUFFALO CHICKEN WINGS, BLUE CHEESE DRESSING AND CELERY STICKS ON THE SIDE (GF)£7.99 WILD MUSHROOM AND SMOKED LYBURN ARANCINI WITH A CARAMELISED RED ONION CHUTNEY (V/GF) £7.99 PULLED HAM HOCK AND BLACK PUDDING SCOTCH EGG, SALAD AND A HP SAUCE DIP £8.99 SPICY CAULIFLOWER AND SPINACH PAKORAS WITH A SWEET MANGO CHUTNEY DIP (VG/GF) £6.99 SMOKED SALMON MOUSSE, LIME AND DILL CRÈME FRÉCHE AND TOASTED BRIOCHE £8.99 PARMA HAM PANZANELLA SALAD £7.99 CONFIT CHICKEN AND HAM HOCK TERRINE, PICCALILLI AND TOASTED BRIOCHE £8.99 SHARING IS CARING SHREDDED DUCK, PANCAKES, SPRING ONION, CUCUMBER AND HOISIN DIP £16.99 LOADED NACHOS, SOUR CREAM, SALSA (V) £9.99 ADD JALAPENOS OR BACON £1.00 CHIP SHOP PLATTER: BATTERED FISH, SAVELOY, HOMEMADE FISHCAKES, BATTERED SAUSAGE, HAND CUT CHIPS, CURRY SAUCE, PEA FRITTER, PICKED EGG, TATAR SAUCE, LEMON WEDGE AND BREAD AND BUTTER £23.99 CLASSICS BEER BATTERED FISH AND CHIPS, MUSHY PEAS, LEMON AND HOMEMADE TARTAR (GF) £12.99 PAN FRIED LIVER , STREAKY BACON, BUBBLE AND SQUEAK CAKE, RED ONION GRAVY (GF) £13.99 HONEY GLAZED HAM, SCATTER BROOK FARM EGGS, CHUNKY CHIPS AND SALAD (GF) £12.49 PEPPERED STEAK SUET CRUST PIE, CHIPS, SEASONAL VEGETABLES AND GRAVY £14.99 NEW FOREST WILD BOAR & APPLE SAUSAGES, MASH, GREENS, CARAMELISED RED ONION GRAVY (GF) £13.99 CHEFS CHOICES DUO OF HAMPSHIRE PORK - CONFIT BELLY, FONDANT POTATO, SHREDDED
    [Show full text]
  • Cosmopolitan Exclusives
    COSMOPOLITAN COCKTAILS KENDALL JACKSON “ELEGANCE” FOR BLINKER 12 PRIVATE LABEL CELEBRITY CRUISES Bulleit Rye, Grapefruit, Grenadine We are pleased to offer our Celebrity Elegance wines that ROSE AND MARY 12 are created exclusively for Celebrity Cruises by Tito’s Vodka, Rosemary Vermouth, Fresh Lemon Juice Kendall-Jackson’s Winemaster Randy Ullom. HONEYCOMB GOLD RUSH 12 CHARDONNAY, CELEBRITY CRUISES, “ELEGANCE” 11 Famous Grouse Scotch, Fresh Lemon, Honey, Mole Bitters CABERNET SAUVIGNON, CELEBRITY CRUISES, “ELEGANCE” 11 WINES BY THE GLASS GRGICH HILLS “OPULENCE” FOR CELEBRITY CRUISES WHITE WINES PRIVATE LABEL RIESLING, KABINETT, J. & H. SELBACH, MOSEL-SAAR-RUWER 10 Mike Grgich was the winemaker at Chateau Montelena for the 1973 SAUVIGNON BLANC, VILLA MARIA, MARLBOROUGH 11 vintage of Chardonnay that won the famous Judgment of Paris. Cheers to Napa Valley! RED WINES PINOT NOIR, KENDALL-JACKSON, “VINTNER’S RESERVE”, CA 11 CHARDONNAY, CELEBRITY CRUISES, & GRGICH HILLS 16 CARMÉNÈRE, MONTGRAS, “RESERVA”, COLCHAGUA VALLEY 9 CABERNET SAUVIGNON, CELEBRITY CRUISES, & GRGICH HILLS 25 COSMOPOLITAN EXCLUSIVES STARTERS ENTRÉES GRILLED CARROT & MOZZARELLA SALAD PAN ROASTED SALMON* SMOKED TROUT, FRESH HERBS, CARROT VINAIGRETTE SAUTÉED RUBY CHARD, CLAMS, NAVY BEANS, GARLIC BROTH BBQ GLAZED SHORT RIB HERB MARINATED CHICKEN BREAST CRISPY ONION STRAWS, SWEET CORN PURÉE, BLACK GARLIC EMULSION, WILD MUSHROOMS, PICKLED VEGETABLE SLAW ASPARAGUS, NATURAL JUS SEARED SCALLOPS* MANHATTAN CUT NY STRIP STEAK* CURRIED PARSNIP PURÉE, POMEGRANATE ROASTED BABY VEGETABLES,
    [Show full text]
  • 2016 Annual Recipe Index Annual Recipe Index
    2016 ANNUAL RECIPE INDEX ANNUAL RECIPE INDEX. ‘Arista’ Florentine-style roast Miso & chilli carbonara ................. Apr:90 pork rack ................................... Oct:90 Potato & bacon soup with Almonds see also nuts Artichokes parsley pesto ...........................Jun:117 AAlmond butter chicken satay Artichoke, radicchio, tomato Potato salad with bacon and with Asian slaw ........................ Feb:105 & burrata salad.......................... Sep:70 buttermilk..................................Dec:81 Almond jam drops ......................Dec:105 Artichoke & confit cherry Pumpkin & pancetta soup with Almond milk ............................... Sep:134 tomato bruschetta .................. Sep:114 pepita pesto................................Jul:90 Almond nougat ............................. Sep:27 Ashed goat’s cheese with candied Roast pumpkin, haloumi & Barbecued clams with fennel and walnuts .................. Oct:109 bacon croissants .....................Dec:128 almond & parsley butter ........... Feb:76 Asparagus Saffron & pancetta risotto with Bee sting buns ...............................Jun:46 Asparagus & Taleggio risotto ....... Sep:24 herb butter king prawns............ Oct:92 Eggplant agrodolce with quinoa, Snapper crudo with celery, asparagus Salt-crusted root vegetables almonds and feta ...................... Oct:31 and green olive ......................... Sep:84 with saffron pancetta butter ....Aug:146 Florentines ..................................Aug:128 Aubergine see eggplant Southern-style baked beans .......
    [Show full text]