Option 1 Option 2 Option 3. Starter. Starter Main Course Dessert. Starch Choose 1
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1 Wedding Menu In the following pages you will find the s, s and s offered by our Chefs at Medley House. Please use the following steps as guidelines in choosing your tailored menu from the variety of options that follow. Step 1: Choose between our 3 options Option 1 Option 2 Option 3 Pre-Snacks Harvest Table Step 2: Choose your preferred meals using the following guidelines OR Soup OR Salad Choose 1 Meats Choose 2 Starch Choose 1 Vegetables Choose 2 Choose 1 OTHER MENUS AVAILABLE ON REQUEST Wedding Menu Canapé Platter Menu Breakfast Function Menu Halaal Menu On the Spit Menu Picnic Menu High Tea Menu Kiddies Menu Breakfast Menu WEDDING FUNCTION VENUE. CONFERENCE CENTRE. DÉCOR FLOWERS
2 s Please choose 1 option from EITHER our Soups, Salads or s Soups v Creamy Butternut Coriander Soup v Spinach Barley Soup served with Profiteroles v Hot Sour Soup with Spring Onion Shrimp v Carrot Butternut Soup All soups are served with a Cocktail Roll Butter. s v Selection of Tradional Antipasto v Artichoke, Peppers Tomato Quiche v Peri Peri Chicken Livers v Tikka Chicken Medallions in a Light Curry Coriander Cream v Beef Carpaccio v Traditional Mortadella v Savoury Filled Pancake with Cheese Sauce v Tandoori Line Fish Kebabs Mixed Greens with a Mint Coriander Raita v Fish Cakes with Coconut Relish v Vegetable Terrine v Bocconcini Cherry Tomatoes in Basil Pesto v Tuna, Dill Lemon Paté with Melba Toast v Chicken Parfait with a Berry Drizzle v Assorted Sushi Rolls with Pickled Ginger, Tamarind Sauce Wasabi v Lime Marinated Tiger Prawns with a Mustard Dip (+R20.00pp) v Smoked Duck Breast on an Asian Sprout Salad with an Orange Star Anise Dressing (+R20.00pp) v Parma Ham with Melon Chutney (+R20.00pp) v Italian Coppa Paprika Salami (+R20.00pp) Salads v Greek Salad v Mediterranean Salad v Roast Vegetable Salad with a Rosemary Dressing v Green Bean Salad with a Walnut Dressing v Broccoli Roasted Baby Tomato Salad v Chicken Mayonaisse Salad with Orange Segments v Chicken Pear Salad with a Honey Lime Dressing v Thai Chicken Salad with Grilled Spring Onion v Tomato Cucumber Salad with a Sesame Dressing v Red White Coleslaw with Raisins v Celery Apple Salad with Watercress Aioli v Garlic Herb Croutons Peppers v Roasted Button Onion Salad v Fresh Garden Leaves with Biltong v Potato Salad v Beetroot Orange Salad v Spicy Chicken Salad v Farfalle Pasta Salad with Calamata Olives Feta Cheese v Cucumber Tofu Salad v Vietnamese Cabbage Salad v Hot Thai Shrimp Salad v Caprese Salad with a Balsamic Olive Oil Dressing *BUFFET ONLY OPTION* v Salad Valley with Fresh Garden Greens, Cherry Tomatoes, Onion Rings, Cucumber Crispy Bacon Bits WEDDING FUNCTION VENUE. CONFERENCE CENTRE. DÉCOR FLOWERS
3 Please choose 2 s, as well as accompanying side dishes from the next page. Beef/Ostrich v Roast Beef with Brown Onion Gravy v Beef Curry v Beef Stroganoff with Sautéed Peppers Gherkins v Mousse on a Fennel Risotto with a Port Wine Jus v Porterhouse Steak with Garlic/Herb Butter v Peppered Beef Fillet with a Red Wine Mustard Gravy v Roulade of Ostrich Coppa (+R20.00pp) Lamb/Mutton v Roast Leg of Lamb studded with Rosemary Garlic v Karoo Lamb Curry with Baby Brinjal v Mutton Curry with Sambals v Rosemary Garlic Spiked Leg of Lamb with a White Wine Jus Pork v Crumbed Pork Schnitzel v Sweet Sour Pork v Roasted Pork Fillet with Pear Apricot Compote v Pork Fillet with a Sage Onion Stuffing Apple Sauce v Roast Pork with Five Spice Glaze v Pork Belly (+R10.00pp) Chicken v Lemon Grilled Chicken with Glazed Pearl Onions v Grilled Chicken Breast with Lemon Herb Butter v Chicken Curry with Sambals v Thai Red Chicken Curry v Chicken Cacciatori v Chicken Straganoff v Chicken Breast Stuffed with Sundried Tomato, Parmesan Basil, served with a White Wine Reduction Fish v Grilled Fish of the day with Lemon Butter v Homemade Fish Pie Pasta v Beef Lasagne v Chicken, Zucchini Mushroom Lasagne v Choice of Pasta (Beef Tortellini/ Penne/Meat Ravioli) served with Neapolitan/Arrabiata/Macon, Mushroom Cream Sauce. Vegetarian/Special Dietary Requirements Meals for special dietary requirements can be made on request for individual guests if communicated beforehand. WEDDING FUNCTION VENUE. CONFERENCE CENTRE. DÉCOR FLOWERS
4 Side Dishes Choose 1 starch + 2 veg to accompany your meals. Starch v Roasted New Potatoes v Boiled New Potatoes with Butter Parsely v Potato Gratin Dauphinoise v Thyme Roasted Potatoes v Sautéed Savoury Rice v Steamed Basmati Rice v Egg Fried Rice v Wild Brown Rice with Mushrooms Vegetables v Roast Pumpkin v Creamed Spinach v Sweet Carrots Sesame Seeds v Broccoli Mornay v Honey Glazed Carrots v Cauliflower Cheese Sauce v Cauliflower Mash v Cinnamon Baked Pumpkin v Buttered Sweet Corn v Roasted Seasonal Vegetable Medley v Fresh Garden Vegetables v Milk Poached Sweet Corn v Minted Peas WEDDING FUNCTION VENUE. CONFERENCE CENTRE. DÉCOR FLOWERS
5 s Choose 1 option. v Fresh Fruit Salad with Whipped Cream v Crème Caramel v Granadilla Coconut Crème Caramel v Chocolate Mousse v Strawberry Mousse v Sticky Toffee Pudding with Custard v Malva Pudding v Italian Trifle v Carrot Cake v Tiramisu v Coconut Banana with Caramel Syryp v Hot Apple Crumble Cream OR Custard v Meringe Nests with Lemon Curd v Mini Fruit Pavlovas with Chantilly Cream v Panna Cotta with Fruit Coulis v Vanilla Bourbon Pot De Crème v Sweet Thieboudienne Rice Melange v Kahlua White Chocolate Cake v Citrus Preserved Ginger Cheesecake v Guava Lemongrass Mousse v Sambuca Dark Chocolate Gateau v Pineapple Macadamia Tartlets v Blueberry Cheesecake v Baked Orange Cheesecake with Chocolate Sauce v Chocolate Irish Cream Roulade v Chocolate Marquise v Individual Mini Chocolate Fondue served with Fresh Seasonal Fruit *BUFFET ONLY OPTIONS* v Soft Serve Ice Cream Bar (2 flavour, 6 toppings) v Chocolate Fountain with Condiments WEDDING FUNCTION VENUE. CONFERENCE CENTRE. DÉCOR FLOWERS
2 Courses 3 Courses. Starter Main Course Dessert. Starch Choose 1
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MENU 1 STARTERS 4.25 Leek and potato soup (V) Smoked haddock fishcake, with wholegrain mustard hollandaise and a pea shoot salad Red pepper and tomato soup (V) Lightly spiced sweet potato soup (V) MAIN
More informationWedding Breakfast Menus. Menu A 34.25
Wedding Breakfast Menus To allow you the ease and flexibility of choosing the package which is suitable for your occasion, we have developed a selection of well balanced menus suitable for a wide range
More informationHOST YOUR CHRISTMAS PARTY AT NOVOTEL NEwcastle Beach
HOST YOUR PARTY AT NOVOTEL NEwcastle Beach S OVERVIEW 5% OFF YOUR WHEN YOU Book BEFORE 31ST OCTOBER Express Christmas Cheese & Antipasto platters on arrival Variety of hot food platters 3 hour venue hire
More informationWedding Menus. Bespoke Menu. Canapé Selection
Wedding Menus Our wedding menus are priced at 45.00 per person. All menus include coffee and chocolate truffles We would ask that you to select one set menu for all your guests. Dietary requirements will
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CRANMORE SCHOOL MENU WEEK ONE - INGREDIENTS MONDAY CHICKEN TETRAZZINI CHICKEN, PASTA, ONION, MUSHROOM, BUTTER, PLAIN FLOUR, MILK, CREAM, CHEESE, VEGETABLE STOCK, PARSLEY ASPARAGUS AND BARLEY RISOTTO ASPARAGUS,
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 informationTHE TABLE BAY HOTEL 1-3 FULL DAY CONFERENCE PACKAGES 4-6 HALF DAY CONFERENCE PACKAGES WITH LUNCH HALF DAY CONFERENCE PACKAGE WITHOUT LUNCH
BANQUETING PACK T H E B E S T A D D R E S S I N C A P E T O W N TABLE BAY BREAKWATER BOULEVARD, VICTORIA & ALFRED WATERFRONT, 8001 PO BOX 50369, WATERFRONT, 8002, CAPE TOWN, SOUTH AFRICA TELEPHONE +27
More informationDinner & Buffet Parties Menu. Starters. Vegetarian
Dinner & Buffet Parties Menu Starters Vegetarian Tartlet of Gorgonzola and caramelized red onion topped with quince jelly and served on watercress and lambs lettuce Salad of balsamic beets and grilled
More informationDAY CONFERENCE PACKAGES. Our convenient full and half day packages are tailor-made to suit your event requirements.
DAY CONFERENCE PACKAGES Our convenient full and half day packages are tailor-made to suit your event requirements. 2 DAY CONFERENCE PACKAGES INCLUDES HALF DAY FULL DAY Venue hire (appropriate to the confirmed
More informationROUGEMONT SCHOOL MENU SUMMER TERM Roast beef & yorkshire pudding
ROUGEMONT SCHOOL MENU SUMMER TERM 2018 WEEK 1 WEEK COMMENCING: 16th April 2018 16th 17th 18th 19th 20th Grilled salmon fillet with a prawn & asparagus cream sauce Traditional lamb & potato moussaka Southern
More informationyour menu WORKING LUNCHES Create your own working lunch using the option below and add from each of the lists $28.00
WORKING LUNCHES Minimum of 20 persons for all working lunches Minimum of fifteen working days required the daily menus are available for events booked less then fifteen days out Create your own working
More informationWarbrook House & The Garden Suite Wedding Menu Selector
Warbrook House & The Garden Suite Wedding Menu Selector Creative Canapés Enhance your drinks reception with a selection of canapés for your guests to enjoy. Meat and Poultry Ham and brie croque monsieur
More informationC O N F E R ENC E BUFFET MEN U
TASTE OF THE GARDEN ROUTE... We are on a journey to deliver food that is thoughtfully sourced and carefully served. Farm fresh local produce. Just for you and your guests. E v ents M e n u C O N F E R
More informationBUFFET LUNCH 1 DECEMBER - 22 DECEMBER 2017 MONDAY - FRIDAY 12PM PM $59.50 PER PERSON INCLUDING GLASS OF TABILK SPARKLING, RED OR WHITE WINE
Festive Menu BUFFET LUNCH 1 DECEMBER - 22 DECEMBER 2017 MONDAY - FRIDAY 12PM - 2.30PM $59.50 PER PERSON INCLUDING GLASS OF TABILK SPARKLING, RED OR WHITE WINE SEAFOOD AND SALADS Cooked Queensland and Vannamei
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More informationThe Old Vicarage. The Old Vicarage Country House Menus
Country House Menus A lovely selection of nibbles to be enjoyed during your Drinks Reception Canapes Parma Ham, Sweet Melon, Buffalo Mozzarella Smoked Salmon, Cream Cheese & Caper Blini Chicken Satay Mini
More informationWhat s for Lunch? Summer Term 2017/18. Week commencing. 16 April 23 April 30 April 7 May 14 May. 21 May Half Term June 11 June 18 June
Summer Term 2017/18 (NB. Our Menus are on a 4 week cycle) Week commencing 16 April 23 April 30 April 7 May 14 May 21 May ------Half Term----- 4 June 11 June 18 June 25 June 2 July 9 July 16 July Week 1
More informationSelector A 3 courses for 22 per person Selector A - Starter selection. Selector A 3 courses for 22 per person Selector A Main course selection
Selector A 3 courses for 22 per person Selector A - Starter selection VEGETABLE SOUP A Clear Vegetable Soup with Brunoise of Vegetables and topped with Crispy Herb Sippets PLUM TOMATO SOUP Ripened Italian
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