Buffet Menu

Minimum 35 persons

 

SALAD BAR

 

Selection of Seasonal Salad Leaves

Tomatoes Wedges, Sweet Corn, Beetroot, Capsicum Peppers, Carrots

Dressing: French, Vinaigrette, Thousand Island, Creamy Sesame

Condiments: Olives, Croutons, Bacon Bits, Pineapple Chunks, Onion Rings, Shredded Cheese

Classic Coleslaw Salad

BLT Pasta Salad

Chicken, Peach and celery salad, creamy dressing with touch of curry flavour

Russian Salad (Mixed vegetables dices with mustard mayo)

Watermelon and Mint Leaves Salad (Seasonal)

COLD APPETIZERS

 

Smoked Salmon with Condiments

Selections of International Cold Cuts Platters

International Cheese Platters Assorted Crakers

Cold Vermicellli with Poached Shrimps, Bean Sprouts, Fish Sauce, Lime Juice, Cilantro

Tomato cups stuffed with Mozarella Cheese and Basil

SOUP

 

Cream of Onion Soup

Assortment of Bread served with Butter

HOT CHAVING DISHES

 

Beef Stewed in casserole with thyme, shallots, mushrooms and vegetables

Fillet of Sole with Asparagus Cream Sauce

Chicken upper thigh poached in chardonnay broth with garden root vegetables

Lamb Vindaloo curry, crispy poppodum

Baked Pork Cutlets, Tomato Sauce with Fried Rice

Mussels, Shrimps, Squid and Tomato Stew

Sauteed Seasonal Green Vegetables

Oven Baked Potato Wedges with Herbs

Sauteed Fusilli Pasta with Vegetables

Steamed Fragrant Basmati Rice

CARVING STATIONS

 

Roasted Canadian Beef Prime Rib

Honey Glazed Gammon Ham

Coffee / Tea Station