SULTANAH S PORTS OF CALL
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- Brooke Wilkins
- 5 years ago
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2 SULTANAH S PORTS OF CALL Sunday Dublin, Ireland Monday Barcelona, Spain Tuesday Marseille, France Wednesday Naples, Italy Thursday Lisbon, Portugal Friday Istanbul, Turkey Saturday Hamburg, Germany Sultanah borrows its name from the famous Omani vessel in the century that sailed around the world for trade and international relations. Every evening, the set menu vary according to the port of call of the liner s itinerary
3 Dublin / Ireland Sunday Starter Butter Poached Dublin Bay Langoustine with Irish coffee jelly on creamy green peas Soup Potato and Leek Soup with red cheddar and crispy beef bacon Sorbet Guinness Main Grilled Beef Tenderloin with colcannon mashed potato, confit vanilla baby carrots and beef jus Dessert Irish Coffee Savarin whipped cream, shortbread and raspberries
4 Barcelona / Spain Monday Soup Heirloom Tomato Gazpacho cecina beef ham, cucumber and pine nut relish Entrée Mandonguilles Amb Sepia Catalan style meatballs and squid served with tomato bread Sorbet Raspberry Gazpacho Main Cod Fish a la Plancha cooked Catalan style served on a seafood and chorizo paella Dessert Crema Catalana crumble, dark chocolate ganache and coffee jelly
5 Marseille / France Tuesday Starter Pan-Fried Foie Gras caramelized apples and sweet potato purée Entrée Saint Jacques cauliflower grains and lobster emulsion Sorbet Purple Fig Main Marseille Bouillabaisse with crispy garlic bread and rouille Dessert Dark Chocolate Tartlet bitter orange coulis, orange blossom mousse and vanilla olive oil
6 Naples / Italy Wednesday Starter Vitello Tonnato thinly sliced veal with creamy tuna flavored sauce and caper berries Entrée Paccheri Pasta beef ragout and herb ricotta Sorbet Balsamico Main Roasted Sea Bass confit shallots, truffle potato pavé and fish broth Dessert Limoncello Sacripantina berry compote, sbrisolona and chocolate gelato
7 Lisbon / Portugal Thursday Starter Bakal Hau Cured Codfish with potato salad, tomato pickles, red radish and lemon mint reduction Casserole Quail and Girolle Mushrooms with root vegetables Sorbet White Grapes and Cloves Main Baby Chicken with Tiger Prawns, citrus salad, crushed potatoes and saffron cream Dessert Iced Soufflé with marinated prunes
8 Istanbul / Turkey Friday Starter Karides Salatasi grilled shrimp with tomatoes, cucumber, onions, chillies and mints Entrée Mercimek Corbasi red lentil soup with country bread croutons Sorbet Pomegranate Main Firinda Balik Pilaki oven baked fish with couscous and purslane tomato salad Dessert Turkish Coffee and Chocolate Custard creamy basbousa, nutti baklavasi and kayram dondurma
9 Hamburg / Germany Saturday Starter Warm Salmon Tartar on Pumpernickel Bread with horseradish cream fraîche Soup Goulasch with cumin cloud Sorbet Roasted Honey Dark Plum Main Oven Roasted Veal Loin melted butter spaetzle, white asparagus and truffle veal jus Dessert Steamed Apple vanilla ice cream, spices and white wine jus
10 Rooted in Nature Menu Sustainable Food for a Sustainable World Enjoy a variety of dishes created by our culinary team in which we have incorporated the finest local and ethically-sourced ingredients. Starter Watercress and Goats Cheese crispy crumbed goats cheese, Omani tomatoes, cucumber, carrots, and lemon dressing Main Grilled Tuna with crushed Omani potatoes, tomatoes and onion salsa Dessert Omani Sticky Date Pudding with butterscotch ice cream
11 À la Carte Menu
12 Entrée Lobster Salad baby octopus carpaccio, roasted watermelon, sunchoke chips and baby squid vinaigrette s Degustation of Crab sesame crusted soft shell crab and king crab falafel with marinated English pea salad and creamy lemon vinaigrette, chickpea salad and creamy saffron vinaigrette, fava bean salad and creamy tomato lime vinaigrette Wagyu Beef Tartar with Nashi pear jelly Foie Gras Torchon with pickled baby vegetables, Port wine berry compote served with brioche Hokkaido Scallops Rockefeller smoked capsicum relish, Spanish chorizo and saffron crisp Grilled White Jumbo Asparagus with main lobster croustillant, Cecina beef ham and Maltaise sauce Crispy U.S. Prime Short Ribs with butternut squash, confit shallots, watercress salad and truffled Parmesan hollandaise Camembert Beignet with rocket leaves, preserved plums and caramelised walnuts Garden Lettuce Salad with baby beetroot, grapefruit and Taggiasca olive oil dressing
13 Soups Bouillabaisse saffron-tomato broth cooked with Mediterranean red prawns, clams and baby octopus French Onion Soup made with three types of onion and served with Gruyère cheese croutons Heirloom Tomato Consommé asparagus, tomato and cheese melt Classics Prepared By Your Table Side with roasted rosemary baby potatoes, sautéed wild mushrooms, steamed garden vegetables with shallot butter served with veal jus, béarnaise sauce and assorted mustards Chateaubriand (for two persons) double fillet steak Tomahawk Steak (for two persons) bone in, French trimmed rib eye steak Rock Salt Baked Branzino
14 Main Courses Herb Roasted Halibut langoustine ravioli, braised baby gem and chardonnay nage U.S. Colorado Rack of Lamb crusted with curry leaf and puy lentil, served with compressed lamb shoulder, sweet potato coulis and smoked Greek yogurt Salmon Wellington braised savoy cabbage with foie gras emulsion Combination of Duck pan seared duck breast with honey glazed baby onion, salsify and ceps, confit of duck leg with minted fava beans and Madeira sauce Gnocchi Galette with Braised Beef Cheecks celery root purée, sage and chanterelle sauce Corn Fed Chicken ballontine with pistachio, slow cooked leg roulade, fondant potato and natural jus Seasonal Wild Mushroom Quinoa Risotto with arugula, oven dried tomato, Parmesan tuille Sweet Potato and Butternut Squash Ravioli sage cream and brown butter
15 Steaks and Seafood from the Grill All served with your choice of béarnaise sauce, beef jus, herb or lemon butter and mustard including two side dishes from the list below. Australian Wagyu Sirloin (250g) Australian Wagyu Rib Eye (250g) Grilled Canadian Lobster Grilled Omani Lobster U.S. Prime T Bone (400g) U.S. Prime Beef Tenderloin (200g) Grilled King Prawns (250g) Side Dishes Truffle Mashed Potatoes Roasted Fingerling Potatoes with Garlic and Rosemary Truffle and Parmesan Fries Sautéed Seasonal Vegetables Butter Glazed Green Asparagus Creamy Spinach Mixed Garden Salad Sautéed Mushrooms
16 Dessert Strawberry and Champagne Terrine with sweetened crème fraîche and rhubarb ice cream Stone Fruit Pain Perdu Dulce de Leche caramelised milk, ice cream and trio of caramel sauce - cherry, plum and peach Warm Chocolate Pudding Cake chocolate peanut butter ganache and malted vanilla milk shake Banana Tarte Tatin crisp puff pastry with glazed bananas, maple crème Anglaise and maple sugar ice cream Classics Prepared By Your Table Side (for two persons) Crêpes Suzette Flambé with orange sauce and vanilla bean ice cream Cheese European Cheeses homemade bread, chutneys, nuts and grapes served with a glass of Port wine
17 Vegetarian Entrée Camembert Beignet accompanied by rocket leaves, preserved plums and caramelised walnuts Garden Lettuce Salad with baby beetroot, grapefruit and Taggiasca olive oil dressing Soups Heirloom Tomato Consommé asparagus, tomato and cheese melt Main Courses Seasonal Wild Mushroom Quinoa Risotto with arugula, oven dried tomato and Parmesan tuille Sweet Potato and Butternut Squash Ravioli sage cream and brown butter
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Silver Dinner Buffet 12.50 per person Minimum Required Homemade Bread Rolls Celeriac Waldorf Salad Chicken and Basil Pesto Pasta Salad New Potato, Chives and Pickled Mustard Seeds with French Dressing
More informationOur Spring & Summer Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability
More informationUppingham School. Hospitality Menu
Uppingham School Hospitality Menu Cold Fork Buffets Choose 2 Meat, Fish or Vegetarian Option Crushed Pink Peppercorn Roasted Beef Topside with Wholegrain Mustard Italian Sausage Stuffed Turkey Breast with
More information35,50 Each person Vat included
Create your menu Choose one starter, one main course and one dessert and begin your voyage true the Mediterranean flavours. Includes: Our Amuse bouche Our couvert The starter The main course The dessert
More informationgrilled chicken breast romaine lettuce turkey bacon croutons grana padano dressing (contains anchovies)
Appetizers The Beach House chicken Caesar salad (G, L, E, S, F, MD) grilled chicken breast romaine lettuce turkey bacon croutons grana padano dressing (contains anchovies) Quinoa & pomegranate salad (MD,
More informationBusiness Menu. Starters. Main courses. desserts
Business Menu Cod with preserved lemon, crunchy cucumber and beetroot coulis Pressed duck with leek fondue, crunchy vegetables and horseradish Cooked and raw mixed vegetables, goat cheese mousse and parmesan
More informationEVENT MENUS The following event menus have been crafted by our Head Chef, using only the best British produce and supporting local suppliers.
EVENT MENUS 2018 The following event menus have been crafted by our Head Chef, using only the best British produce and supporting local suppliers. Our menus are suited to groups ranging from 10 200 guests,
More informationLUNCH & DINNER SET MENUS
LUNCH & DINNER SET MENUS SET LUNCH/DINNER ENTREES select your choice Soup $13 per guest Creamy potato & sautéed leek soup crispy sourdough with three cheese mix Thyme roasted pumpkin soup onion, chive,
More informationCOLD STARTERS. Chopped Raw Fillet of Beef mixed with Capers, Onions, Dill Cucumber, Egg Yolk, Dijon Mustard & Chillies or you can mix it to your taste
COLD STARTERS Steak Tartare 95 Chopped Raw Fillet of Beef mixed with Capers, Onions, Dill Cucumber, Egg Yolk, Dijon Mustard & Chillies or you can mix it to your taste Tuna Tartare 95 Freshly chopped Raw
More informationBROCHURE THINK AWESOME
PRIVATE CHRISTMAS PARTIES THINK AWESOME CHRISTMAS CELEBRATIONS MARCO PIERRE WHITE FESTIVE DINING BOXING DAY NEW YEARS EVE BROCHURE CHRISTMAS DAY LUNCH PRIVATE PARTIES SET IN THE ROOM OF YOUR CHOICE, HILTON
More informationTo Begin With. The Fish Club Sandwich
Food Menu To Begin With The Fish Club Sandwich Grilled Mixed Fish, Scallops, Prawns & Smoked Salmon, Crevette Fritter, Marie Rose, Skinny Fries, Garlic Mayonnaise (Monday to Friday Lunch Time) 14.00 The
More informationCaesar Salad Smoked Chicken, Crispy Bacon, Rocket & Cos, Sourdough Croutons, Parmesan, Caesar Dressing
Starters Caesar Salad Smoked Chicken, Crispy Bacon, Rocket & Cos, Sourdough Croutons, Parmesan, Caesar Dressing Roast Salmon Pavé Fennel, Broad Bean & Watercress Salad, Crispy Capers, Lemon Gel Caprese
More informationCanapés. Anchovy, puff pastry, Parmesan twists
Here at Kenton Hall Estate we are delighted to provide bespoke wedding catering in partnership with Chef Peter Harrison. All of our menus are put together using the finest quality and seasonal ingredients
More informationWedding Menus WYONG GOLF CLUB
Wedding Menus WYONG GOLF CLUB Conventional ALTERNATIVE DROP MAIN Grilled Barramundi Fillet with Sweet Potato Mash, Buttered Greens & Bearnaise Sauce Mediterranean Style Braised Beef Brisket with Creamy
More informationPIGALLE RESTAURANT MENU Green Point, Cape Town
PIGALLE RESTAURANT MENU Green Point, Cape Town Appetisers Trio of Seafood Spicy seared Tuna, sesame coated salmon and pan seared scallop Pan Seared Scallops Served with spring onion risotto corn puree
More informationÀ LA CARTE H O T & C O L D
À LA CARTE H O T & C O L D H OT CHICKEN Roasted chili chicken leg 14$ Served on a bed of sweet ginger carrots and garlic sautéed spinach Chicken roulade 15$ Chicken stuffed with spinach, prosciutto, sun
More informationChristmas Packages 2018
Christmas Packages 2018 For more information and to Book NOW please call on 0207 932 4675 events@doubletreewestminster.com for event and group enquiries Canape Menu 18.00 (6 items) Menu 1 Duck pate and
More informationTHE REPULSE BAY CLASSIC MENU. The famous Repulse Bay Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns
THE REPULSE BAY CLASSIC MENU The famous Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns Traditional French onion soup baked with Gruyère cheese croûtons
More informationStarters. Prawn and crab Wellington 7.95 Prawn and crab meat, spinach, wrapped in filo pastry, served with saffron sauce and Kalettes
GLUTEN FREE ( GF) Starters Soup- please ask member of staff for details (GF) 5.25 Prawn and crab Wellington 7.95 Prawn and crab meat, spinach, wrapped in filo pastry, served with saffron sauce and Kalettes
More informationRestaurant Menu. Tuesday Thursday Open from 11am-Late Lunch 11:30am 2:30pm Dinner from 6pm 8:30pm
Restaurant Menu Tuesday Thursday Open from 11am-Late Lunch 11:30am 2:30pm Dinner from 6pm 8:30pm Friday & Saturday Open from 11am-Late Lunch from 11:30am 2:30pm Dinner from 6pm 9pm Sunday Open from 9am
More informationFOOD STATIONS EACH STATION $20 per guest CAVIAR STATION To be priced per enquiry Minimum 50 Guests, available with Canapé & Buffet Packages
CATERING CANAPES GOLD PACKAGE $70 per guest 3 Cold, 2 Warm, 1 Substantial, 1 Dessert PLATINUM PACKAGE $100 per guest 4 Cold, 4 Warm, 2 Substantials, 1 Dessert ELITE PACKAGE $125 per guest 5 Cold, 4 warm,
More informationPetite Degustation Menu 590
Petite Degustation Menu 590 Pistachio Salmon Terrine Crab meat kaffir mayo, mango emulsion, caviar, crusted pistachio, passion fruit jelly Seared Sweet Spice Duck Salad Seared duck breast, pomelo, strawberry,
More informationEvening Events. Reception & Dinner Menus
Evening Events Reception & Dinner Menus 1 Receptions 51 Exclusive Package $51.50 per hour, per guest Five Passed Canapés Full Bar Imported & Domestic Beers Assorted Liquors Assorted Sodas, Juices & Water
More informationBUFFET DINNERS. Fennel & Orange Salad Golden Raisins Citrus Honey Dressing. Butternut Squash Bisque Spiced Cream
2015 Holiday Menus BUFFET DINNERS All meals are served with our Regular & Decaffeinated Coffees and a Selection of Fine Teas. Buffets are for 50 or more people. A 25% surcharge applies for less than 50
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