BUFFET MENUS YOUR BANQUETING OPTIONS
STAND UP BUFFET MENUS MENU 1 SOUP roast bell pepper and plum tomato soup with pesto croûtons SANDWICHES AND WRAPS toasted double decker with emmental, gammon and herb mayonnaise open multigrain bread with cocktail prawn paste and capers maltese ftira with tuna, onions and sundried tomatoes chicken with mango grilled wraps SALADS AND DIPS mixed crispy green salad with herb dressing beetroot salad hinted with mandarin oil a trio of bean salad with garlic and parsley couscous with sundried tomatoes and capsicums pasta salad with sweet corn, roasted artichokes and salami in basil oil potato and cherry tomato salad with grain mustard mayonnaise red kidney bean paste with parsley and garlic hummus and chili accompanied with water biscuits and grissini assorted dressings: pesto oil, balsamic dressing, chili mayonnaise DESSERTS apple and sultana tart assorted seasonal fruit platter
STAND UP BUFFET MENUS MENU 2 SOUP pumpkin soup with croûtons STARTERS mexican bean salad balsamic perfumed mushroom salad french bean and tuna salad mixed lettuce tomato and onion salad dressing sauces and bread rolls PIZZA AND PASTA FEAST pizza margherita: tomato sauce, mozzarella and oregano pizza spicy chicken: tomato sauce, mozzarella, cajun spiced chicken, sweet corn, mushrooms and bell peppers pizza mediterranean: fresh tomatoes, mozzarella, tuna, olives, onions and capers pasta tossed with salami, artichoke and pea salsa rosa pear frangipane
STAND UP BUFFET MENUS MENU 3 SOUP cream of woodland mushroom soup PASTA penne carbonara WRAPS AND SALADS moroccan chicken wraps with hummus, red onion and crispy lettuce tuna, olives and tomato rolls ham and cheese toasties beetroot salad infused with mandarin maltese butter bean salad infused with garlic and parsley couscous salad rice salad with pineapple and ham mixed lettuce salad and cherry tomatoes served with dressing and bread rolls DESSERTS lemon cheese cake
STAND UP BUFFET MENUS MENU 4 SALADS pasta salad with ham, sweet corn and olives mediterranean rice salad coleslaw zucchini with sundried tomatoes egg noodle salad with prawns served with dressing and bread rolls ASIAN TABLE asian wraps asian nibbles spring rolls and samosa with dips chicken madras curry rice with vegetables perfumed with sesame poppadoms and prawn crackers DESSERT fruit salad
STAND UP BUFFET MENUS MENU 5 SOUP cream of pea and ham confit soup with parmesan croûtons BAKERY CORNER trio of quiches (salmon, cheese and onion, maltese sausages) maltese pastizzi (pea or ricotta) spinach and anchovy qassatat mini pizzas with mozzarella and olives PASTA stuffed ravioli with spinach and ricotta cheese tossed in basil tomatoes MAIN COURSES chicken tagliata with stir fried mushrooms and a hint of balsamic pan-fried swordfish with tomatoes, capers and mussels seasonal petits vegetables tossed in parsley butter roast potatoes with sundried tomatoes and rosemary perfume bread basket with local and fancy bread DESSERTS banana and toffee tart granny apple and clove crumble assorted seasonal fruit platter slow baked date fingers
SEATED BUFFET LUNCH MENUS MENU 1 STARTERS artichokes with sundried tomatoes and mushrooms red kidney bean salad chicken salad with mango chutney potato and bacon salad in mustard mayonnaise seafood salad mixed tossed lettuce with parmesan grating Mexican bean salad with sweet corn cold cuts of salami and ham assorted dressings (tartar sauce, thousand islands, yoghurt and mint) SOUP cream of fresh bell peppers and tomato soup with a hint of basil PASTA woodland mushroom quadroni with parmesan and a herbed cream sauce MAIN COURSES grilled pork with sage and mango salsa moules marinières with garlic crostini pan-fried beef minute steaks with crushed pepper and parsley butter grilled mediterranean vegetables lyonnaises potatoes DESSERTS selection of traditional desserts and pâtisseries seasonal tropical fruit
SEATED BUFFET LUNCH MENUS MENU 2 STARTERS caprese salad (mozzarella, tomatoes and basil) balsamic marinated mushrooms salami pasta salad french beans with tomatoes, olives and eggs tomato bruschetta with toasted bread mixed tossed lettuce tomatoes with onions tapenade and aubergine paste grilled zucchini, pepperonata with anchovies and capers assorted dressings (tartar sauce, thousand islands, yoghurt and mint) SOUP pea and leek soup with crispy croûtons PASTA penne carbonara with bacon, onions, parmesan and cream MAIN COURSES chicken tagliata with rucola and parmigiana baked grouper with mediterranean salsa caponata with plum tomatoes and olives roast potatoes with fresh rosemary DESSERTS selection of traditional desserts and pâtisseries seasonal tropical fruit
SEATED BUFFET LUNCH MENUS MENU 3 STARTERS tossed cherry tomatoes with aged balsamic salade niçoise with tuna eggs and greens marinated button mushrooms potato and grilled artichoke salad tossed in a grain mustard vinaigrette pasta salad with italian salami cucumbers in mint and yoghurt noodles with prawns and sweet corn rice salad with olives and capers assorted dressings and condiments SOUP carrot and coriander soup with pepper croûtons PASTA ravioli stuffed with ricotta and tossed in basil tomato sauce MAIN COURSES salmon suprême with ginger and lime grilled chicken breast basted in honey and sesame moroccan style couscous panaché of vegetables baked potato wedges with a rosemary perfume DESSERTS selection of traditional desserts and pâtisseries seasonal tropical fruit
PLATED MENUS YOUR BANQUETING OPTIONS
PLATED LUNCH OR DINNER MENUS 3 course meals MENU 1 penne with maltese sausages, peas and artichoke hearts tossed in a salsa rosa roasted chicken suprême set on a forest mushroom compote, enhanced by a thyme jus vanilla gâteau with a forest berry sauce MENU 2 forest mushroom soup with garlic croûtons roasted pork wrapped in prosciutto, with sage and parmesan infused potatoes, enhanced by a mandarin jus pear and almond frangipane glazed with honey served with straciatella ice cream MENU 3 parma ham and sweet melon, roasted bell peppers and petite salade enhanced with balsamic reduction pan-fried sea bream set on sundried tomatoes, basil and potato brandade enhanced by a fennel caviar velouté chocolate and walnut tart with tipsy winter fruit
PLATED LUNCH OR DINNER MENUS 4 course meals. MENU 1 chicken caesar salad with parmesan, chicken, garlic croûtons, lettuce and bacon roasted red bell pepper and plum tomato soup with pesto croûtons fillet of scottish salmon with a pernod and lobster sauce apple tart with vanilla-spiced crème anglaise and roasted almonds MENU 2 garganelli pasta with chicken sweet corn, bell peppers and goat cheese cream roast pumpkin and coriander soup with parmesan cristina pan-fried beef fillet set on a forest mushroom and artichoke compote enhanced by a barolo and thyme jus lemon cheesecake with vanilla ice ball
PLATED GALA DINNER 3 COURSE MENUS MENU 1 carrot and coriander velouté with smoked pork belly, citrus zest croûtons roasted chicken suprême stuffed with paris mushrooms and a stir-fried cabbage compote enhanced by a grain mustard cream illy coffee gâteau with vanilla ice ball MENU 2 air cured beef served with rocket, mustard and olive oil, topped with parmesan shavings and a rosemary galette pork wellington with pancetta, mushroom duxelle and sesame puff pastry, laced with a barolo scented truffle jus fresh tartlet with tropical fruit on a pineapple carpaccio hinted with coconut liquor gala dinner menus include chair covers and candelabras
PLATED GALA DINNER 4 COURSE MENUS MENU 1 ravioli stuffed with artichokes hearts tossed in parmesan, olives, capers and tomato concassé with herbs celery and leek cream soup seared sea bass with tomato confit, potato and basil brandade served with a red bell pepper coulée tiramisu with a chocolate ice ball illy coffee and petits treats MENU 2 lobster ravioli tossed with parsley, peas, lemon and shallot creamy sauce citrus sorbet with champagne crystals tender best-end lamb marinated with rosemary and parmesan crust accompanied by forest mushrooms, parmesan cauliflower purée and madeira wine jus chocolate sacher served with wild berry compote and chocolate ice-cream illy coffee and petits treats
PLATED GALA DINNER 4 COURSE MENUS MENU 3 assiette of parma ham with beetroot and melon timbale accompanied by a petite salade with a balsamic drizzle carrot and coriander velouté with smoked pork belly orange chantilly and citrus zest croûtons marinated grilled beef fillet with a rosemary and onion polenta, asparagus and truffle infused jus duo of dark chocolate tart and white chocolate mousse with a pecan crusted vanilla ice ball illy coffee and petits treats
INFORMATION ABOUT PLATED MENUS VEGETARIAN OPTIONS FOR MAIN COURSES moroccan couscous with grilled mediterranean vegetables enhanced by a pine nut vinaigrette or home-made ravioli stuffed with porcini mushrooms set on creamed leeks, tossed with an aromatic truffle and lemon oil or crespelle gratiné stuffed with a ratatouille of vegetables accompanied by cherry tomatoes and a basil vinaigrette GLUTEN FREE OPTIONS nearly all plated courses can be arranged to be gluten free please advise in advance FOOD ALLERGIES we take food allergies seriously. our food may contain one or more of the following: dairy, nuts, eggs shellfish, or wheat. please inform our sales representative right away if you or any of your guests is allergic to any of the above mentioned ingredients so we can accommodate appropriately to your health requirements.