MENUS InterContinental Cairo Citystars Omar Ibn El Khattab St. Heliopolis, Cairo Egypt Go to www.intercontinental.com or click here to contact us
INTRODUCTION Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks and dinners. Our Local Origins dishes, for instance, offer signature and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. Whereas our World Kitchen recipes leverage our global know-how by drawing on the experience of our chefs to offer a collection of authentically prepared classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the emphasis on fresh and natural produce. Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. KEY Local Origins Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Authentically prepared classic and contemporary dishes from around the world that leverage our global know-how. Light Vegetarian Contains Dairy Contains Nuts
SUNDAY BUFFET SALAD SELECTION Fresh Salad Bar Tomato, cucumber, pepper, mushroom, red cabbage, endive, white cabbage, green lettuce, red lettuce Assorted Dressings Honey mustard sauce, mayonnaise, extra virgin olive oil French dressing, Italian dressing, herb sauce, balsamic vinaigrette, cocktail sauce, lemon garlic dressing Greek salad Chinese seared beef loin with pickled ginger Zucchini and goat cheese tart Tandoori chicken with banana and pineapple Noodle salad with pineapples, tuna, soy vinaigrette Tomato and mozzarella cheese flavored with basil 1 of 4
SUNDAY BUFFET Taboulah, labneh with mint, tahini, fattoush Freshly baked bread basket Butter and margarine SOUP Creamed white bean with roasted seafood and coriander 2 of 4
SUNDAY BUFFET MAIN COURSE Grilled beef kebab with grilled onion and bell peppers Pan fried fish and calamari with lemon butter creamy fresh dill sauce Grilled chicken with basil oil White rice Sliced veal with mushroom cream sauce Grilled garden vegetables with olive oil and mozzarella Roasted potato, garlic butter with fresh parsley 3 of 4
SUNDAY BUFFET DESSERT International dessert Oriental dessert Fresh fruits 4 of 4
MONDAY BUFFET SALAD SELECTION Large basket of mixed green lettuce with condiments and sauce Carrot, mushroom, pineapple, tomato sauce, yellow bell pepper Potato and avocado, mixed sweet bell pepper Tempura of fresh mushrooms set on rucola leaves and soy dressing Goat cheese salad on ratatouille vegetables Coleslaw salad Stuffed tomato with tuna Thai beef marinated salad. Roasted turkey salad with dried raisins Hummus salad, tabouleh, labneh, baba ghanoug 1 of 4
MONDAY BUFFET Assorted Dressing Herb sauce, hazelnut sauce, Italian dressing, Caesar dressing Freshly baked bread basket Butter SOUP Chicken cream soup 2 of 4
MONDAY BUFFET MAIN DISH Grilled kebab and kofta with vegetables Grilled sea bass fillet with butter caper sauce Veal piccata with mushroom cream sauce Roasted baby chicken with lemon and herbs Meat Lasagna Ratatouille White rice 3 of 4
MONDAY BUFFET DESSERT International dessert Oriental dessert Fresh fruits 4 of 4
TUESDAY BUFFET SALAD Fresh Salad Corner Carrots, green beans, watercress, tomato wedges, cucumber, mixed pepper, black olives, green olives, red and white cabbage Dressing Herb sauce, Italian dressing, Hazelnut sauce, Caesar dressing, Grated cheese, blue cheese sauce Mousseline of fresh sea bass set on a salad of green beans and pine kernels with raspberry vinaigrette Fillet of beef Carpaccio with selection of marinated grilled peppers Calamari salad with tomatoes and fresh coriander Selection of assorted cheeses with crackers Oriental salad, baba ghanoug, tehina, yogurt with cucumber, marinated tomato Freshly baked bread basket Butter 1 of 4
TUESDAY BUFFET SOUP Saffron seafood broth with anise star flavor 2 of 4
TUESDAY BUFFET MAIN DISH Chicken curry with fried onion and grilled eggplant Rokak with meat Grilled seafood with clam butter sauce Roasted beef fillet with butter balsamic reduction Basmati rice Roasted potato and garlic parsley Grilled vegetable with coriander pesto 3 of 4
TUESDAY BUFFET DESSERT International dessert Oriental dessert Fresh fruits 4 of 4
WEDNESDAY BUFFET SALAD Fresh Salad Corner Tomato, cucumber, mixed peppers, carrot, watercress, black olives, Green olives, red cabbage, white cabbage, mixed green and red lettuce Dressing Peanut sauce Green sauce, chili sauce, French dressing Lemon juice and olive sauce, thousand island, aioli, grenadine and vinaigrette dressing Country style baked mushroom salad, enhanced garlic, parmesan cheese, parsley, fresh thyme Palm heart salad with sweet corn, coconut milk dressing Assorted grissini with black olive tapenade and pesto sauce Niçoise salad French style 1 of 4
WEDNESDAY BUFFET Lyonnaise salad with poached egg, fried beef ham Cucumber with calamari soy dressing Stuffed tomato with seafood Assorted cheese platter Megadara, tabouleh, fattoush, tahina Freshly baked bread basket Butter SOUP Lentil soup with vermicelli pasta 2 of 4
WEDNESDAY BUFFET MAIN DISH Deep fried seafood with remoulade sauce Roasted chicken with BBQ sauce Veal kebab with bell pepper and onion Rice with nuts Baked oven macaroni Crispy wedge potatoes with fresh rosemary Seasonal sautéed vegetable 3 of 4
WEDNESDAY BUFFET DESSERT International dessert Oriental dessert Fresh fruits 4 of 4
THURSDAY BUFFET SALAD Fresh Salad Corner Large basket of fresh vegetables with condiments and sauce, Tomatoes, cucumber, spring onions, green peppercorn, yellow and red bell pepper mixed greens Dressing Grated cheese Honey mustard sauce, olive oil, Mayonnaise, sesame oil, French dressing, Italian dressing, herb sauce Caesar salad with grilled chicken Fatoush, taboulah, yogurt with cucumber, oriental potato salad Marinated vegetables fried in garlic olive oil dressing Grilled mushroom with vinaigrette Cold gazpacho soup with garnishes 1 of 4
THURSDAY BUFFET Poached fresh salmon on lemon and cream mirror Potato salad with tomato slices, onions, egg, anchovy Freshly baked bread Butter SOUP Cream of potato and leek soup 2 of 4
THURSDAY BUFFET MAIN DISH Turkey piccata breaded with black seeds Meatballs with tomato with thyme Grilled beef medallion with Madagascar sauce Mixed grilled seafood with vierge sauce Stuffed vegetable dolma Sautéed vegetables White rice 3 of 4
THURSDAY BUFFET DESSERT International dessert Oriental dessert Fresh fruits 4 of 4
FRIDAY BUFFET SALAD Large basket of mixed green leaves with condiments and sauce Boiled eggs, Fried beef bacon, smoked turkey Beetroot, artichoke, fresh mushrooms, sweet corn, tomato, cucumber, pepper, carrot, mushroom, spring onions, red cabbage, endive, white cabbage, green lettuce, red lettuce Dressing Honey mustard sauce, olive oil, mayonnaise, sesame oil, French dressing, Italian dressing, herbs sauce Grated cheese Marinated mushroom and parmesan shavings warm goat cheese Fresh thyme roasted peppers and tapenade croutons Stuffed roasted potato with sea bass and salmon, spring onions Turkey pastrami with Russian salad and poached eggs 1 of 4
FRIDAY BUFFET Chicken walnut salad Baba ghanoug, tabouleh, Labneh, raheb, traditional white cheese with herbs and tomato Grilled halloumi cheese on marinated zucchini Freshly baked bread basket Butter SOUP Harira soup with lamb and fresh coriander 2 of 4
FRIDAY BUFFET MAIN DISH Grilled beef kebab and kofta with vegetables, onion, bell pepper, parsley Breaded sea bass fillet Rokak with mixed cheese Grilled chicken Tikka Gratin macaroni with minced meat Stir fried vegetables Potato rissoles with olive oil roasted garlic 3 of 4
FRIDAY BUFFET DESSERT International dessert Oriental dessert Fresh fruits 4 of 4
SATURDAY BUFFET SALAD Fresh Corner Tomato, cucumber, pepper, carrot, mushroom, spring onions, red cabbage, endive white cabbage, green lettuce, red lettuce Dressing Honey mustard sauce, mayonnaise, extra virgin olive oil, French dressing, Italian dressing, herb sauce, balsamic vinaigrette Pasta with smoked salmon, asparagus, lemon cream Assortment of cold dolma, zucchini, mixed bell peppers, vine leaves, tomatoes Turkey and apple salad, light mayonnaise Balady salad, hommos, bossara with crispy onion Baby shrimp with tabouleh and mint salad African spiced chicken with pickled lemons 1 of 4
SATURDAY BUFFET Roasted squab with apples, peas and cucumber mint salad, crunchy garlic potatoes Cottage cheese on herb and tomato couscous Ratatouille salad with poached beef fillet, balsamic vinegar Marinated fish with coconut, lemon, garlic and chili Freshly baked bread basket Butter SOUP Spicy Hungarian goulash soup 2 of 4
SATURDAY BUFFET MAIN DISH Shredded Beef stew with mushroom Grilled seafood with lemon dill cream sauce Lasagna with meat Indian lamb curry with spicy vegetables Assorted vegetables Grilled chicken with basil oil olive White rice 3 of 4
SATURDAY BUFFET DESSERT International dessert Oriental dessert Fresh fruits 4 of 4
MENU 1 Antipasti grilled vegetables rolls, mozzarella cheese and herbs with marinated shrimps and calamari on garden green salad Roasted stuffed beef fillet with spinach and sundried tomatoes, mushroom cream sauce served with potato confit and seasonal vegetables Mocha Panna Cotta Coffee & tea with fresh mint Served with assorted deluxe cookies INTRODUCTION BUFFETS 3 COURSE MENUS BEVERAGES
MENU 2 Citrus fruit salmon with marmalade chutney, kiwi dressing on water grass salad Stuffed chicken with minced meat and herbs sauce served with khalta rice and vegetables baguette Crème brûlée on carrot cake topped with caramelized almond with chocolate sauce Coffee & tea with fresh mint Served with assorted deluxe cookies INTRODUCTION BUFFETS 3 COURSE MENUS BEVERAGES
MENU 3 Surf & turf dish smoked salmon rose, shrimp and chicken breast served with chili sauce, field green and balsamic reduction Grilled sea bass fillet with lemon butter sauce served with boiled parsley potatoes and seasonal vegetables Coffee mousse on hazelnut praline cake with strawberry sauce Coffee & tea with fresh mint Served with assorted deluxe cookies INTRODUCTION BUFFETS 3 COURSE MENUS BEVERAGES
MENU 4 Thai seafood vegetables salad with crispy noodles Duo of grilled beef and chicken kahlta rice with vegetables timbale, Served with creamy pepper sauce Green apple tart with vanilla ice cream and mint leaves Coffee & tea with fresh mint Served with assorted deluxe cookies INTRODUCTION BUFFETS 3 COURSE MENUS BEVERAGES
MENU 5 Chicken Caesar salad with condiments Duo of beef fillet and stuffed roasted chicken top cabby served with light sauce White rice Sautéed vegetables Fruit salad with vanilla Ice cream Coffee & tea with fresh mint Served with assorted deluxe cookies INTRODUCTION BUFFETS 3 COURSE MENUS BEVERAGES MENU 1 MENU 2 MENU 3 MENU 4 MENU 5 MENU 6 MENU 7
MENU 6 Shrimp Caesar salad with condiments Mixed grilled seafood, shrimp, sea bass, salmon, calamari, verge sauce Saffron rice with anise flavor Sautéed vegetables Lemon chocolate mousse with orange sauce Coffee & tea with fresh mint Served with assorted deluxe cookies INTRODUCTION BUFFETS 3 COURSE MENUS BEVERAGES
MENU 7 Fattoush salad with sumac Mixed grill, beef medallion, lamb chops, grilled chicken, herb sauce served with kahlta rice with nuts and vegetables timbales Green apple tart with vanilla ice cream and mint leaves Coffee & tea with fresh mint Served with assorted deluxe cookies INTRODUCTION BUFFETS 3 COURSE MENUS BEVERAGES
BEVERAGE PACKAGES Soft drinks and mineral water Juices, soft drinks & mineral water Fresh juices, soft drinks mineral water INTRODUCTION BUFFETS 3 COURSE MENUS BEVERAGES