W E D D I N G M E N U S

Transcription

1 W E D D I N G M E N U S

2 Menu Nr. 1 Roast beef with horseradish cream Brie cheese with red onion marmalade Seasonal fruit skewers SALADS Meat salad with chicken, potatoes and eggs Caesar salad with Parmesan cheese, garlic toasts and anchovy sauce Greek salad MEAT APPETIZERS Sliced pork fillet Roasted pork loin with mustard, garlic and carrots Roast beef Beef tongue Grilled chicken breast FISH APPETIZERS Smoked salmon Marinated salmon with dill and peppers Stuffed eggs with shrimp salad Marinated herring VEGETABLES AND SAUCES Fresh and marinated vegetables Aioli mayonnaise, olive oil dressing, cocktail sauce MAIN COURSE Chicken roulade with bacon, roasted potatoes, steamed vegetables and basil sauce Salmon fillet with grilled vegetables and balsamic vinegar sauce Fresh fruit EUR per person

3 Menu Nr. 2 Salmon tartare with dill cream Roast beef with port wine jelly Brie cheese on crackers with grapes and celery salad SALADS Meat salad with chicken, potatoes and eggs Nicoise salad with steamed salmon, green beans, olives and rocket salad Greek salad with feta cheese ASSORTED MEAT Pork fillet Roasted pork with mustard, garlic and carrots Roast beef Beef tongue Grilled chicken ASSORTED FISH Marinated salmon with dill and anise Smoked salmon Stuffed eggs with shrimp salad Herring tartare with eggs and chives VEGETABLES AND SAUCES Fresh and marinated vegetables Aioli mayonnaise, olive oil dressing, cocktail sauce MAIN COURSE Grilled pork chop with bone with herb pomme puree and wholegrain mustard sauce Fried sea bass fillet served with asparagus risotto, rocket salad and balsamic reduction Fresh fruit EUR per person

4 Menu Nr. 3 Salmon tartare with dill cream, served on spoon Roast beef with port wine jelly Brie cheese on cracker with red onion jam Basket with truffled mushroom, port wine and thyme FOR THE TABLE Freshly baked bread and butter Caesar salad with anchovy mayonnaise, crispy bacon and corn chicken fillet Salmon fillet, marinated in Riga Black Balsam, with pepper and dill Buffalo mozzarella and tomato salad with basil sauce and balsamic reduction Marinated herring assorti (in tomato sauce, Matjes and curry sauce) Seared tiger prawns marinated in lime, chilli, ginger and garlic Roast beef with horseradish cream, pork fillet and grilled chicken fillet Beef tongue with organic salad leaves and home-marinated vegetables Chicken and potato salad Fresh and marinated vegetables (cucumber, tomatoes, bell pepper, radish, black olives, marinated cucumbers, marinated artichokes, pearl onions and marinated cherry tomatoes) Aioli mayonnaise, olive oil sauce, cocktail sauce MAIN COURSE FROM THE KITCHEN Guinea fowl supreme with vegetable ratatouille, pomme puree and thyme-cordon rouge sauce Whole baked sea bream with roasted new potatoes, sautéed white asparagus and basil-white wine sauce Fruit plates EUR per person

5 Menu Nr. 4 Salmon tartare with dill cream Roast beef with port wine jelly Brie cheese on cracker with red onion jam Fruit skewers SALADS Rocket salad with fried cherry tomatoes and pine nuts Salmon Nicoise salad served with seared salmon, boiled potatoes, french beans, boiled eggs, olives, cherry tomatoes and balsamic sauce Caesar salad with anchovy mayonnaise, crispy bacon and corn chicken fillet Thai roast beef salad with fresh vegetables, ginger and soy-sesame sauce Mozzarella cheese and tomato salad with basil pesto and arugula leaves FISH SELECTION Marinated salmon fillet with peppers and dill, salmon terrine with shrimps Seared tiger shrimps marinated in lime and chilli, stuffed eggs with shrimp salad MEAT SELECTION Roast beef with horseradish cream, beef tongue, home-smoked duck fillet with mango salad and duck liver terrine VEGETABLES AND SAUCES Fresh and marinated vegetables, olives and salted cucumbers Aioli mayonnaise, olive oil dressing, cocktail sauce MAIN COURSE Seared duck fillet with duck leg confit served with potato gratin, baby vegetables, asparagus, rosemary and red wine sauce Fried Atlantic cod with baby vegetables, asparagus and truffled pomme puree with a chive and white wine sauce Fresh fruit EUR per person

6 Menu Nr. 5 Home-smoked duck fillet with tomato salsa Brie cheese with red onion marmalade Smoked salmon with crème fraîche and dill Tiger prawns with mango salad FOR THE TABLE Freshly baked bread and butter Beef carpaccio with rocket salad and Parmesan cheese Guinea fowl supreme salad with potatoes, red onions and marinated cucumbers Beef tartare, served with freshly baked ciabatta toasts Caesar salad with tiger prawns, Parmesan cheese and anchovy dressing Greek salad with fresh salad leaves and basil sauce Beef tongue with organic salad leaves and home-marinated vegetables Smoked salmon with lemon, black olives and capers Marinated salmon with dill and peppers Stuffed eggs with shrimp salad Aioli mayonnaise, olive oil sauce, cocktail sauce MAIN COURSE FROM THE KITCHEN Angus beef fillet with sautéed baby vegetables and asparagus, celeriac muss, truffle mashed potatoes and a chive Demi-glace Whole dorado with sautéed baby vegetables and asparagus, dill pomme puree and saffron white wine sauce DESERTS Fresh fruits EUR per person

7 RADISSON BLU RIDZENE HOTEL Reimersa Street 1, LV-1050 Riga, Latvia T: F: latvia.events@radissonblu.com