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Below is an example of our special
“Wedding 3 Course Buffet Menu”.
3 Course Buffet
STARTER
(1 or 2 starters
depending on price range of menu)
Starter served
plated, for example:
Cold:
Marinated biltong,
sun-dried tomato & three cheese salad on sweet butter lettuce served
with cocktail seed rolls;
or
Crispy Potato Fritters topped with fresh rocket, herbed cream cheese
mousse and smoked salmon served with a blueberry vinaigrette;
or
Tomato & mozzarella stacks with parsley & lemon granata served with
a basil pesto foam;
or
Proscuitto with watermelon & feta salad;
or
Rockford mousse with strips of Blackforest ham & green fig syrup
served with melba toast;
or
Shavings of smoked chicken served with salad greens, Italian plum
tomatoes & cucumber ribbons with a rose petal & white wine dressing;
or
Prawn, fresh papaya & macadamia nut salad
Hot:
Crêpe tulip filled
with crispy bacon & brown mushroom relish served with a side salad;
or
Strips of spicy chicken fillet served on roasted mango with a sweet
chilli sauce;
or
Fried camembert served with Melba toast and a duet of kiwi &
blueberry sauce;
or
Miniature lamb kebabs with a balsamic, mint & rosemary reduction;
or
Baked black mushrooms topped with mozzarella, rocket and piquant
peppers;
or
Hot squid head & noodle salad with spicy tomato Calde Verde –
Portuguese Soup with potato, shaven cabbage & chorizo sausage;
or
Italian Tomato & basil soup with mozzarella bites
MAIN COURSE
Buffet
Any one of the
following:
Succulent Deboned
Leg of Lamb roasted with fresh herbs and “secret seasoning” served
with homemade mint and rosemary jelly;
or
Slices of Roast beef with a coarse black pepper and whole mustard
crust served with a creamy paprika sauce;
or
Pickled Pork Leg slowly baked in the oven and served with fresh
fennel and a sweet & sour litchi sauce
Any one of the
following:
Chicken Marguerite
(grilled chicken in a tangy mango, chutney, rosemary and peppadew
sauce);
or
Coq au Vin (chicken casserole with red wine, bacon, mushrooms &
young onion);
or
Poulet Provençale (fried chicken topped with a sauce of white wine,
tomato, black olives, garlic and basil);
or
Sesame Chicken (filleted chicken breast marinated in olive oil,
orange juice, thyme and sesame seed);
or
Ostrich Goulash with sweet potato & fresh herbs;
or
Grilled Ostrich Kebabs with Whiskey, Honey & Dijon Mustard;
or
Smoked Pork Neck Steak with Ginger, Orange & Pineapple;
or
Marinated Pork Kebabs with roasted pepper and Turkish Apricot
Any one of the
following:
Thai Chicken &
Vegetable Stir-fry;
or
Oven Baked Turkey with asparagus, broccoli, pecan nuts & ricotta
yoghurt;
or
Authentic Italian lasagne with sun-dried tomato’s, olives & basil;
or
Smoked pork & spinach lasagne with roasted plum tomato’s &
mozzarella;
or
Traditional Cape Malay Boboti with dried fruit chutney;
or
Baked Mushrooms with brown rice, spinach & feta cheese (vegetarian);
or
Butternut, caramelised onion, peppadew & creamy camembert lasagne
(vegetarian)
Young potato’s
roasted with olive oil, rosemary and black olives;
or
Steamed young potato’s with spiced butter or sour-cream & chives;
or
Savoury brown & wild rice with lentils; or Green Rice Pilaf
Selection of fresh
young vegetables roasted with olive oil, balsamic vinegar and
sun-dried tomatoes or steamed and served with herbed butter
Country Fresh
Salad Display (3 salads)
For example –
Layered Green Salad with Miracle Cream and Garlic Croutons;
Marinated Mushroom & sweet pepper salad; Spinach & Orange salad with
pecan Nuts and lemon herb dressing; Cucumber, mint and grape salad
with chilli vinaigrette; Mediterranean Mixed Salad (Greek salad
theme); Roasted Italian Rosa Tomato with goats cheese & butter
lettuce salad; Crunchy Baby Marrow & Carrot Salad with roasted seeds
and olive oil, lemon and thyme dressing; etc
DESSERT
Everwood
Dessert Display (2 or 3 desserts)
For Example –
Pavlova with amaretto mascarpone cream filling topped with fresh
seasonal fruit; Chocolate Mousse garnished with fresh cream and
chocolate shavings; Passion Fruit Crème Caramel; Cheese cake with
mixed berry ganache;
Italian Vanilla Ice
Cream with a dark chocolate & orange sauce or a “fruits of the
forest” sauce; Cape Brandy & Pecan Nut Tart served with a dark
chocolate dressing and fresh cream;
The Best Ever Malva
Pudding served with Apricot Compote and Vanilla Mascarpone; etc
Roasted Camembert
Cheese, Topped with Nuts and Caramel served with a & Fresh Fruit
Plate
English tea,
Rooibos, Coffee
After Dinner Mints
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