Emperors Palace Banqueting Year end 2016

Transcription

1 Emperors Palace Banqueting Year end 2016 ~ Convention Centre Pricing ~ ~Set Menus~ Set Menu 1 R240pp Set Menu 2 R270pp ~ Buffet Menus ~ Buffet Menu 1 R295pp Buffet Menu 2 R315pp ~ All Menus include ~ Eggnog on Arrival Tea, Coffee and Christmas mince pies at the end of the evening Hats & Crackers are not included but can be supplied at R40.00 per person ~ Contact details ~ For bookings please call or events@emperorspalace.com ~ Terms and Conditions ~ All rates are applicable to Convention Centre venues only. Groups less than 200pax will be charged a flat rate of R for a standard 7m x 7m dance floor. Dance Floors larger than 7m x 7m will be at an additional cost. Minimum numbers: 80pax All rates are valid for Mondays Wednesdays only. Valid from October December 2016 Should the event comply with the above terms and conditions, then venue hire is included in the menu ~ Centre Court ~ Minimum numbers: 600pax *Terms and conditions apply*

2 ~ Set Menu Selection ~ ~ Set Menu ~ 1 R240 pp ~Starter ~ Chopped Cajun Chicken Salad Arugula, shaved red onion, corn, bowtie pasta, cucumber ribbons, ranch dressing, tomato pesto drizzle, garlic crouton Selection of freshly baked breads and rolls with butter ~Main Course~ Roasted Herb Crusted Sirloin of Beef Spinach and mozzarella stuffed backed potato, carrot and bean bundle, horseradish brown sauce, deep-fried onion straws ~Dessert~ Christmas Steamed Pudding Pouring custard, cinnamon ginger and brandy stewed apricots ~ Set Menu ~ 2 R270pp ~Starter~ Chilled Smoked Salmon Terrine Seafood salad, guacamole smear, Gazpacho dressing, Melba toast, rocket leafs Selection of freshly baked breads and rolls with butter ~Main Course~ Traditional Turkey Wellington Roast potato, seasonal vegetable bundle, red wine mushroom sauce ~Dessert~ Red Velvet Cake Berry shot, pink macaroon, berry cream dots, mint leafs

3 ~Buffet Menu Sélection~ ~ Buffet 1~ R315pp Plated Starter Grilled Vegetable Terrine Roasted ratatouille salad, arugula leafs, olive Tapenade paint, basil pesto aioli, red onion marmalade, grilled bruschetta From the Carving Station Roast Tom Turkey with sage, onion, bread and chestnut stuffing on the side Oak Smoked and Baked Smithfield s Gammon Ham With red wine gravy, red currant jelly and apple sauce Hot Selection Beef goulash with mini bread dumplings Grilled fish with caper cream sauce Spinach ricotta cannelloni with parmesan cream baked with mozzarella Brussels, braised onions, crispy bacon Honey, ginger, butter and parsley glazed carrot batons Oven roasted farm potatoes Spanish tomato rice pilaf Dessert Selection Sherry trifle in coup glasses Profiteroles filled with custard cream dusted with powder sugar Christmas chocolate Yale log Italian Tiramisu Chocolate dipped meringues Apple strudel Fruit salad Pouring cream Malva pudding with vanilla custard Ice-cream Station with a selection of condiments

4 ~ Buffet 2 ~ R335pp Starter Buffet Created your own Garden Salad: Tomato, cucumber, onions, pimentos, mixed crisp lettuce, croutons, bacon bits, green olives, black olives, feta, mixed Italian pickles and a selection of dressing Apples slaw with dried fruit and chopped mixed nuts Roasted beetroot with balsamic finished with greens and a citrus, pecan nut salad Creamy potato with egg, gherkin and spring onions Grilled Cajun chicken with cubed pineapple and sweet chilli dressing Cape Malay pickled fish with mustard & chutney Avocado boats filled with seafood cocktail Chicken liver pate in jars with onion marmalade and Melba toast Creamy pea soup with dried garlic croutons Selection of freshly baked breads and rolls served to the table with chilled butter From the Carving Station Horseradish crusted prime rib of beef with mini Yorkshire pudding Roast stuffed Tom Turkey with sage, bread, chestnut and onion stuffing Brown onion gravy with a selection of condiments Hot Selection Lamb curry with condiments and Flat bread Grilled line fish on pasta ribbons with a mussel cream sauce Butternut ricotta ravioli with creamy tomato basil pesto sauce Broccoli gratin Honey, cinnamon and brown sugar baked butternut wedges Rice pilaf Oven roasted farm potatoes Dessert Selection Berry trifle in coup glasses White chocolate éclairs Christmas chocolate Yule log Mini milk tartlets Individual crème brulée Baked cheese cake with sliced fresh strawberries Fruit salad Pouring cream Malva pudding with vanilla custard Ice-cream Station with a selection of condiments

5 Add Something Extra to your Buffet Cold buffet Assorted Sushi with wasabi, soya, pickled ginger R25 per person Cold meat board with pickles R16 per person Carving station Baked honey gammon Karoo leg of lamb R30 per person ~ Special Meal Requirements ~ Halaal Lunch Halaal Dinner Halaal food station for buffets Kosher Lunch Kosher Dinner A surcharge of R will be charged per meal Please also note that we do not cater for Halaal friendly or kosher friendly meals and that all Halaal and Kosher meals are ordered in from an outside catering company and therefore need to be ordered 24 hours in advance As a standard with all set menus we will cater for 5% of the total guests a vegetarian meal option, Over and above this amount, a charge will be levied For any other special meal requests for set menus being, fish, chicken or any other, these dishes must be taken off our normal menu selection and will be charged accordingly over and above the set menu price Regarding other special meals, dairy free, and gluten, diabetic and so on please if these guests can be more specific as to what they want to eat easier to plan the menu

6 Aurelia s Emperors Year End 2016 Available for lunch period only Year End Menu One R235 Starters Smoked Franschoek Salmon Waldorf Apples, brandy grapes, pecan nuts, mustard citrus vinaigrette, grape seed oil Salad Caprese Tomato terrine, bocconcini, basil balsamic thyme caviar, olive oil, walnut pesto Sorbet Strawberry and Balsamic Choice of Mains Pulled Turkey Wellington Spinach, mushrooms, puff pastry, baby vegetables, turned potatoes, red wine cranberry sauce Aged Sirloin 250g French fries, baby vegetables, bone marrow, café de Paris butter, peppercorn sauce Spinach and Ricotta Maultaschen Pasta sheets, wild mushrooms, mushroom crème, micro greens, pecorino, balsamic cherry tomatoes, truffle oil Dessert Baked Christmas pudding Brandy Anglaise, beery jelly drops and Valrhona and hazelnut chocolate spring roll Cheese Cake Decadent mascarpone, Amaretto, wild berry truffles, Sambuca biscotti crumble, sugar sheets, meringues Year End Menu Two R290

7 Starters Avocado Ritz with Twist Steamed prawns, horseradish carrot salad, avocado, lime caviar, Mary Rose Oak Smoked Venison Tartar Garlic, red onion, caper berries, quail egg, corn toast, pomme gaufrettes, Kalahari truffle oil Entrée Butternut Ravioli Pasta sheets, butternut relish, mushroom crème, micro greens, pecorino, cherry tomatoes Sorbet Rose petal Choice of Mains Beef Fillet Fondant potato, biltong butter, roasted bone marrow, porcini mushrooms, baby vegetables, red wine jus Corn Fed Chicken Cordon Bleu Smoked turkey, goats cheese mushroom tortellini, cèpes mushrooms roasted tomatoes, baby root vegetables, potato Parmesan croquette truffle butter, pea bouillon Seared Sea-Bass Cauliflower celeriac mash, wild mushrooms, fennel prawn squid ink tortellini, crevette Boursin, sabayon Spinach and Ricotta Maultaschen Pasta sheets, wild mushrooms, mushroom crème, micro greens, pecorino, balsamic cherry tomatoes, truffle oil Dessert Chocolate Torte 70% Valrhona dark chocolate, raspberry macaroons, sour cherries, sugar ribbons, almond pistachio mousse, wild berries, flowers Chefs Cheese Board Local cheese Board with fresh fruit and crackers Year End Buffet Menu One R350pp Min 40 Guests Starters Salad counter Create your own salad

8 Cos, butter lettuce, arugula, red oak, watercress, tomatoes, peppers, red onions, cubed feta cheeses, crispy bacon, dry roasted garlic herb croutons, toasted salted nuts, pickles, green olives, black olives, bottle olive oil, bottle balsamic, bottle tarragon vinegar, blue cheese dressing, ranch dressing and Dijon mustard vinaigrette Balsamic roasted beetroot with flaked feta and walnuts Couscous with cinnamon, honey and ginger roasted butternut cubes with pumpkin seeds and arugula Penne pasta with roasted pimentos, sun dried tomatoes, smoked chicken and basil garlic aioli Thai crispy beef and noodles with scallions, celery and a peanut and coriander dressing A selection of Cold meat platter & charcuteries: Spanish Parma ham, Italian salami, Pepper salami, Hickory ham, sliced glazed rolled gammon, chicken liver pate with Melba toast and apricot chutney Fruits from the Ocean Steamed prawns in glass with Marie Rose sauce and lime wedges, Salmon trout gravlax with condiments, Greek style marinated octopus, Thai sweet basil and lime vinaigrette marinated mussels Selection of freshly handmade sushi and sashimi with assorted condiments Soup of the day Chef s soup of the day with air dried croutons MAINS From the Carvery Maple syrup glazed gammon Turkey Roll prepared the traditional way with cranberry jelly and Chestnut stuffing Brown onion gravy, mushroom sauce, mint jelly, apple pure and cranberry jelly Bacon wrapped chipolatas sausages Hot Buffet Traditional Oxtail slow braised finished with pearl onions, butterbeans and old brown sherry Chicken Chasseur in a rich tomato and mushroom herb sauce Spinach and ricotta ravioli in a creamy tomato and basil pesto sauce Oven baked Pumpkin with cinnamon & brown sugar Oven roasted potatoes Sautéed Brussel Sprouts sautéed with garlic and shallots Cauliflower gratin Savory rice pilaf

9 Desserts Christmas pudding with custard Ice cream with chocolate sauce Baked cheese cake Croque-en-Bouche Chocolate mousse shots Tiramisu cups Crème caramel Panna Cotta in jars with berry compote Swiss rolls filled with whipped cream and fresh berries Mini sweet tartlets Stolen Freshly cut fruits Tea and Coffee with mince pies