INTERNATION AL WEDDING BUFFET

Transcription

1 INTERNATION MENU 1 Qr. 230 per person + Qr. 40 for regular beverages (Soft drinks, chilled juices, water, coffee & tea) Minimum of 100 guests SADS AND STARTERS A selection of Japanese Sushi and California Rolls Scottish smoked Salmon with Lemon Wedges, Sour Cream, Capers, Horsera dish Sauce, sliced Onion and Dill Oil Hummus (Chickpeas, Sesame Paste, Lemon Juice and Olive Oil) Fattoush (Tomato, Cucumber, green Pepper, Mint and Parsley with toasted Bread and Sumac) Tabouleh (Parsley, Tomato, Spring Onion and cracked Wheat) Moutabel (Char grilled Eggplant, Sesame Paste, Garlic, Lemon Juice and Olive Oil) Mixed Garden Salad Mediterranean Pasta Salad with grilled Zucchini, Tomato and Fennel with Garlic-Oregano Tomato and Pesto Salad with Onion Rings Snow Peas, Tomato, Pineapple and Spring Onion with Chilli Coriander Potato and Chicken Salad with Tomato, Cucumber, fresh Coriander leaves and smeared with Indian spices BAKER'S BASKET OF BREADS AND ROLLS DRESSINGS Italian, French, Thousand Island, Cocktail, Herb and Balsamic CONDIMENTS Whole grain Mustard, Dijon Mustard, Marinated Olives, Gherkins Vegetable Pickles, Mint Jelly and Chutney SOUP Arabic Lentil Soup with Bread Croutons

2 MAIN DISHES Kingfish wrapped in Banana leaves with Chilli Peanut Coriander Sauce Grilled Chicken Breast with Artichoke, Kalmata Olives and gratinated with Parmesan Cheese Ghost Chaarminar (Lamb shanks cooked in Tomato and Chilli Gravy tempered with Mustard Seeds and Curry leaves) Sliced Beef with Celery and green Peppers in Oyster Sauce Sautéed seasonal Vegetables Baked Eggplant, Baby Marrow and Tomato with Mozzarella Bharwaan Zaafraani Guchchi (Stuffed Morels in Saffron Gravy) Stir-Fried Broccoli in Soya-Ginger Sauce Roasted Potatoes with Semi-dried Tomatoes Pilaf Rice with green Peas DESSERTS Oven Baked Umm Ali Strawberry Tart Seasonal cut sliced Fruit Platter Sticky Rice Pudding with Mango Green Tea Mousse Passion Fruit and Raspberry Tart Chocolate and Nut Cake Crème Caramel with Orange Flakes Kesari Ras Malai

3 INTERNATION MENU 2 Qr. 300 per person + Qr. 40 for regular beverages (Soft drinks, chilled juices, water, coffee & tea) Minimum of 100 guests SADS AND STARTERS A selection of Japanese Sushi and California Rolls Cold Meat Platter of Roast Beef, Chicken Mortadella, Salami and Turkey Roll Hummus (Chickpeas, Sesame Paste, Lemon Juice and Olive Oil) Fattoush (Tomato, Cucumber, green Pepper, Mint and Parsley with toasted Bread and Sumac) Tabouleh (Parsley, Tomato, Spring Onion and cracked Wheat) Moutabel (Char grilled Eggplant, Sesame paste, Garlic, Lemon Juice and Olive Oil) Zayton Har (Marinated green Olives with Chilli Sauce and Olive Oil) Dill Marinated Salmon with Lemon Wedges, Sour Cream, Capers, Horseradish Sauce and sliced Onion Tropical curried Shrimp Salad with Pineapple, Sultanas and shredded Coconut in Pineapple Boats Antipasti of grilled Asparagus, Zucchini, Bell Peppers and Fennel Boiled Potato, Kenya Beans, Cherry Tomato and Pickled Cucumber in Mustard Sliced Beef, Broccoli, Carrot and Celery with Lemongrass, Ginger and Fish Sauce Glass Noodles with Tomato, Chicken, Bean Sprout, Spring Onion and Peanuts with Chilli - Coriander and white Wine Roasted sweet Potato Salad with Chilli, Cashew Nuts and Cherry Tomato Greek Salad with marinated Feta and Lemon Oil Vinaigrette BAKER'S BASKET OF BREADS AND ROLLS DRESSINGS Italian, French, Thousand Island, Cocktail, Herb and Balsamic CONDIMENTS Whole grain Mustard, Dijon Mustard, Marinated Olives, Gherkins Vegetable Pickles, Mint Jelly and Mango Chutney SOUP Cantonese Hot and Sour Soup

4 MAIN DISHES Swiss chard and Cabbage wrapped Salmon and Hammour Roulade with braised Leeks and Saffron-Clam Sauce Asian Spices marinated grilled Prawns with fruity Couscous and Sambal Sauce Mustard roasted Beef tenderloin with roasted Pumkin and Pepper- Plum Sauce Moroccan Lamb Tajine Murgh Badam Pasanda (Boneless pieces of Chicken cooked in a rich Almond and Cashew nut Gravy) Chinese five spice marinated roast Quails filled with Apricot, dried Apple and Pine seeds farce topped with Salsa Verde Spinach Lasagne Stir-Fry Carrot, Bell Peppers, Bamboo Shoots, Baby Corn, Straw Mushroom and Snow Peas in Oyster Sauce Ginger-Honey glazed Vegetables Zucchini and Eggplant Parmesan Sautéed Potato with Bell Peppers and sweet Soy Scented yellow Rice with Vegetables and Nuts Steamed Rice NAAN/ ROTI/ PUDINA PARATHA DESSERTS Hot Carrot Halwa Basbosa (Semolina Cake) Coconut Crème Caramel Mixed Fruit Cheese Cake Apricot Almond Crumbles Tart Praline Chocolate Mousse Mocha Profiteroles Pineapple upside down Cake Cheese Kunafa

5 INTERNATION MENU 3 Qr. 360per person + Qr. 40 for regular beverages (Soft drinks, chilled juices, water, coffee & tea) Minimum of 100 guests SADS AND STARTERS A selection of Japanese Sushi and California Rolls Scottish smoked Salmon and Gravlach with Lemon Wedges, Sour Cream, Capers, Horseradish Sauce, sliced Onion and Dill Oil Hummus (Chickpeas, Sesame Paste, Lemon Juice and Olive Oil) Fattoush (Tomato, Cucumber, green Pepper, Mint and Parsley with toasted Bread and Sumac) Tabouleh (Parsley, Tomato, Spring Onion and cracked Wheat) Moutabel (Char grilled Eggplant, Sesame Paste, Garlic, lemon Juice and Olive Oil) Warak Enab (Wine leaves stuffed with Egyptian Rice, Tomato, Onion and Parsley) Zayton Har (Marinated green Olives with Chilli Sauce and Olive Oil) Fried Eggplant (Topped with churned Yogurt and Paprika) Okra Bil Zayt (Fried Okra cooked with Tomato, Garlic and Coriander) Kabiss Salad (Shredded cabbage with Onion, Chilli Paste, green Capsicum, Lemon Juice and Olive Oil) Caesar Salad with Beef Bacon bits, Anchovies, shaved Parmesan and Bread Croutons, Calamari, Fennel, Carrot and Spring Onion in Sambal Tomato, Mushroom, Basil leaves and white Onion with Lemon, black Pepper, Cucumber and sweet Corn Kernels with Paprika and French Hammour, Shrimps and Cattle Fish with fresh Lime leaves and Ginger in a Pineapple Boat Snow Peas, Mushroom, Baby Corn with Sesame Vinaigrette and Chinese spices Crispy Roca Salad with Tomato, Garlic, Peanut and Lemon Raw Papaya Salad with Thai Herbs Green Apple, Celery and Walnut Salad with a light creamy Fresh Shrimp and Peach skewers with Watercress and Lemongrass Chilli

6 Quail Eggs and Cherry Tomato picks with Garlic Mayonnaise Minted Melon Soup Cinnamon Infused Pumpkin and Orange Soup INTERNATION Gazpacho in shooter Glass BAKER'S BASKET OF BREADS AND ROLLS DRESSINGS Italian, French, Thousand Island, Cocktail, Herb and Balsamic CONDIMENTS Whole grain Mustard, Dijon Mustard, Marinated Olives, Gherkins Vegetable Pickles, Mint Jelly and Mango Chutney SOUP Tom Yam Koong (The Thai favourite-spicy Prawn Soup) MAIN DISHES Shrimp Themidoore with Pommery Mustard Hazelnut coated red Snapper with wilted greens and Cardamom infused yellow Bell Pepper Sauce Grilled Seafood Skewers with fried Noddles and Chilli-Coriander Char grilled Beef Medallion with glazed Cipollini Onion, and Ratatouille jus Slow cooked Duck with roasted sweet Potatoes and spicy Honey sauce Aloobukhara Kofta (Lamb Kofta stuffed with fired Plums in Spinach Gravy) Rosemary and Raspberry Jam marinated char grilled Lamb Chops with caramelized Apricot-Prunes, and Honey Tamarind Sauce Asian Spices marinated grilled Chicken drumsticks with Acar and Ponzu Sauce Stir-fry Noodles with Ginger, Shitake Mushrooms, Bok Choyand Spring Onions, Snow Peas, Broccoli, Asparagus and Tofu with Almonds Sautéed seasonal Vegetables Cottage Cheese and Bell Peppers Skewers Saffron flavour roasted baby Potatoes Steamed Rice Rice with Vegetables and Nuts

7 DESSERTS Hot Gulab Jamun with Vanilla Ice Cream Minted Fruit Salad Opera Cake Chocolate and Mocca Eclares Spicy Pumpkin loaf Selection of Oriental Sweets Praline Swiis Roll Lemon Grass Crème Brulee Ginger Cake Muhallabieh Fresh Strawberry Cake Swans with Cream Chantilly Apple Flan with Honey Mille Feuille slices Raspberry and Pineapple Mousse Cake