Whether you wish for a grand bufet or a plated dinner, let our chef's cater for your guests with the gourmet finesse and elegance that you have come to expect from The Ritz-Carlton, Doha.
Plated Dinner
Entrees
Mushroom bullion with cured salmon
Chicken Mousakan with peanut and yogurt salsa
Sheash Burak with yogurt and coriander sauce
Butternutsquash soup with chive creme fraiche
Seared salmon on green pea puree with Avruga caviar
Roasted duck and tangerine salad
Smoked salad and shrimp roulade, lime basil sauce, balsamic reduction
Main Courses
Slow cooked salmon on pesto mashed potatoes, candid beetroot and buerre rouge
Rack of lamb with tomato and rosemary couscous, mint lamb jus
Seared beef tenderloin on truffle mashed potatoes
Baked Hammour on red lentil ragout, sweet paprika sauce
Chicken breast supreme with an herb farce, mushroom risotto cake, tarragon buerre blanc
Salmon and scallop roulade with fennel confit, prawn bisque sauce
Braised lamb shank with sweet potato puree, braised figs and olives
Oven roasted veal chop, potato gratin, picatta sauce
Vegetarian options available on request
Desserts
Vanilla bean creme brulee with coconut cookies
Triple layered chocolate mousse with raspberry jelly
Flaky strawberry mascarpone Napolean with an orange tuille
Glazed lemon tart with raspberry sorbet
Mango mousse in a gingersnap basket with tropical fruit
Ginger bread and butter pudding with an apricot compote
Baked apple tart with vanilla ice cream
White chocolate dome with raspberry coulis
Whether you envisage an intimate reception in Le Ciel dining room or a casual gathering in our fountain courtyard, every taste can be catered for with a selection of menus tailored to exceed your expectations.
Plated Lunch
Mixed mezzeh
Salad of baby leaves with balsamic vinaigrette
Cream of lentil soup
Consomme of chicken with seasonal vegetables
Asparagus salad with beets, goats cheese and walnut oil
Fennel and scallop tart with preserved lemon and chive oil
Spinach bealzaet with grilled shrimp, pomegranate and fried onion
Chicken tartour with green beans, quail eggs and red capsicum syrup
Main Course
Grilled hammour with zucchini spaghetti with tomato lemongrass broth
Harissa marinated lamb loin on vegetable couscous
Grilled sirloin steak with roasted new potatoes and mushroom sauce
Vegetable lasagne with roasted tomato and basil sauce
Chicken breast supreme with an herb farce and mushroom risotto cake
Marinated tuna on fennel, celeriac and capsicum slaw with caponata and tapenade jus
Bitter chocolate mousse with hazelnut praline sauce
Key lime pie with berry coulis
Vanilla bean pannacotta with mango coulis
Caramel walnut tart with oranges and chocolate sauce
Peach tarte tatin with coconut ice cream
Tropical fruit tart with coconut cream
Experience an elegant cocktail reception with a variety of canapes including long-time favorites and our chef's special recommendations.
Tray Passed Canapes - Cold
Salmon rilettes in barquettes; Caponata in puff pastry; Curried chicken profiteroles; Leek and shiitake frittata; Cured salmon on lavosh; Avocado mousse-filled cherry tomatoes (red and yellow); Beef carpaccio; Soy marinated seared tuna
Tray Passed Canapes - Hot
Demi tasse of white truffle scented mushroom bullion; Peking duck with plum sauce on crisp wonton; Curried lamb on toasted pitta; Soy seared sea scallops with seaweed salad in filo cups; Baby potato filled with Boursin; Miniature leek and feeta quiche; Tempura oysters with mirin tartar; Polenta squares with tomato confit
Tray Passed VIP Canapes
Lobster spring roll; Miniature Tournedos Rossini; Sushi/sashimi; Foie gras filled mushroom caps; Lobster purses; White asparagus mousse in cherry tomatoes; Smoke mackarel pate; Terrine of foie gras; Baby potato filled with creme fraiche and caviar
Tray Passed Substantial Canapes
Chicken or beef satay with peanut dipping sauce; Lamb cutlets; Sushi or sashimi with soy sauce and wasabi; Tempura prawns; Assorted finger sandwiches; Tomato, pesto and olive tapenade bruschetta; Seared scallops with pea puree and crisp wontons; Smoked salmon and cream cheese on mini bagels; Fishcakes with sweet and sour dipping sauce; Mussels on the half shell with spinach and lemon bechamel