Starters

Selection of appetizers, individually presented and served on an extensive table arrangement

Main Courses Selection

*Pan seared salmon, mushroom ragout, spring onions, red wine seduction

Baked sea bass, tomato herb crust, rocket risotto

Lobster thermidor "pot au feu", pilaf rice

*Roasted pork chop, sauerkraut, parsley mash, apple sauce

*Red wine braised baby chicken, mushrooms, pearl onions, crouton

Duck confit leg, warm raspberry vinaigrette

Grilled lamb chops, mint hollandaise, crushed olive potatoes

Grilled black angus sirloin, melted herb butter, grill garnish

Slow cooked beef cheek, Moroccan spiced, cous cous

Spaghetti clams

Dessert

Choices of dessert on buffet display and live cooking stations

Starters

Caesar salad, peppercorn oil, parmesan cheese shavings, anchovy crouton

Mesclun greens, smoked salmon julienne, poached egg, mustard dill vinaigrette

Marinated prawns, mango salsa, corn chips

Pan seared lump crab cake, spicy tomato avocado sauce

Parma ham with cantaloupe melon

Mushroom salad with pecorino toscano cheese

Tomatoes and mozzarella salad

Soups

Minestrone soup

Tomatoes soup

Soup of the day

Sandwiches

Vegetarian Panini, grilled vegetable, olive spread goat’s cheese

Foccia, bacon, lettuce, tomato

Grilled chicken, guacamole, sour cream, red onion, lettuce wrap

Pasta and risotto

Gnocchi in veal cream sauce with pecorino toscano

Spaghetti amatriciana ( pancetta )

Penne wild mushroom and cream

Rigatoni buttero (saffron cream parma ham zucchini )

Risotto gorgonzola

Risotto saffron and sausage

Spaghetti garlic oil and prawns (spicy)

Mains

Roasted pork sausages, sauerkraut, mash potatoes

Fried Chicken “Kiev”, carrots, green peas

Braised lamb shank ragout “Roghan Josh”, rice pulao

Tempura fried salmon cubes, wasabi mashed potatoes

Clam stew, chorizo, tomato, parley

Grill

Angus sirloin 200 gm

Angus rib eye 220 gm

Angus tenderloin 120 gm and 200 gm

Wagyu sirloin

Wagyu rib eye

Lamb chop

Pork chop

Salmon 180 gm

Tuna 180 gm

Sea bass 180 gm

Tuna 180 gm

Dover sole pan fried/grilled

All grill dishes are served with choice of one side dish and one sauce

Sauces

Red wine, peppercorn, mushroom, mushroom, béarnaise, BBQ, chimichurri, roasted tomato

Sides

Green salad, tomato/onion salad, grilled vegetables, garden vegetables, sauté/creamed spinach, creamed sweet corn, mash potatoes, steak fries, crushed potatoes roasted new potatoes

Desserts

Warm chocolate fondant, raspberry compote, vanilla ice cream

Strawberry/white chocolate cheese cake

Banana fritter, citrus caramel sauce

Tiramisu

Sliced fruit

Cheese trolley

Ice cream selection

Melon, vanilla

Sorbet selection

Lime, cocoa, cassis

STARTERS:

Caesar salad with pepper corn oil, parmesan cheese shavings, anchovy croutons

Mesclun greens, pear textures, pecan nut praline, blue cheese dressing

Alaskan king crab salad, gazpacho foam, balsamic ice cream

Yellow fin tuna paillard, rare, red wine vinaigrette

Beef carpaccio oriental spices, peanut sauce, mesclun salad

Crispy cannelloni of escargot and duck, red wine lentil jus

Foie gras terrine, sauternes jelly, toasted brioche

Pan seared foie gras, caramelized apple, chocolate oil

Oyster’s ½ dz 1 dz

Caviar

Soups:

Cauliflower veloute, crispy duck confit ravioli, while truffle oil

Consommé of caramelized onions with parmesan bubbles, parsley jelly, croutons

Crab cream soup with crisp crab, avocado purée, lemongrass oil

Main course:

Sea bass, creamed spinach, truffle veloute

Plaice, grilled or meuniere, parsley potato, sautéed spinach

Steamed salmon, green asparagus, shallot/parsley beurre blanc

Pot au feu of bay lobster and scallops, basmati rice, light curry cream

Chicken, poached & roasted, rocket risotto, white tomato tarragon sauce

Pork chop, roasted carrot, celeriac cream, truffle reduction

Rack of lamb, ratatouille, warm goats’ cheese, tapenade jus

Waghu beef duet, tenderloin/cheek, blue cheese mousse, port wine shallot jus

Angus beef tenderloin, foie gras, spinach, forest mushrooms, red wine jus

Tomato and aubergine tart, mesclun greens, parmesan sauce

Grill:

Rib eye “angus” 300 gm

Sirloin “angus” 280 gm

Tenderloin “angus” 230 gm

Rib eye “Waghu”

Sirloin “Waghu”

Tenderloin “Waghu”

Double lamb chop

Pork chop

Salmon steak 250 gm

Tuna medaillon 220 gm

Sea Bass 200 gm

Red wine, green peppercorn, mushroom, beurre blanc, béarnaise, roasted tomato/chili

Creamed/sautéed spinach, vichy carrots, grilled vegetable, garden vegetable

Mashed potatoes, parmesan fries, steak fries, gratin potatoes

Rocket salad, mesclun greens, tomato/shallot salad

Desserts:

Crème brulee, roasted banana, chocolate ice cream

Tapioca coconut, mango pudding

Poached granny smith apple, white almond ice cream

White chocolate cheese cake, balsamic cherries, black pepper ice cream

Warm chocolate fondant, raspberry compote, vanilla ice cream

Cheese

Ice creams