17coursefrenchclassicalmenu
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The document presents the courses and menu items for a meal, including starters like caviar and canapes, soups, eggs, pasta and rice, fish, small entrees, sorbet, roasted and grilled meats, vegetables, salads, a cold buffet, cheeses, sweets like cheesecakes and cakes, savory items like brouchees and quiche, fresh and dried fruits, and beverages like tea, coffee, and Irish coffee.
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17coursefrenchclassicalmenu
- 1. COURSES OF MENU Presented By: Vikash Prasad
- 2. HORS-DOEUVRES (Starters) SALADS CANAPES
- 3. Caviar
- 5. OEUFS (Eggs) Omelet Mexican Egg Curry
- 6. Cont Stuffed Eggs Boiled Eggs Scrambled Egg
- 7. FARINEUX (Pasta & Rice)
- 9. ENTRE (Small, well garnished ready to serve dishes) Tournedos Vol-au-vent A lorly
- 10. SORBET (Frozen Water Ice) Lemon Sorbet Strawberry Sorbet
- 11. RELEVE (Large Joints of Meat) Dry Pork Chops Grilled lamb chops
- 12. ROTI (Roast) Roasted Lamb Roasted Chicken
- 13. LEGUMES (Vegetables) Hungarian Asparagus Steamed Osso Buco
- 14. SALADE (Salad) Green Chicken Salad Strawberry and Feta Salad
- 15. BUFFET FROID (Cold Buffet) Cold Meat Platter Pepper Sausages
- 16. FROMAGE ( Cheese) Cheese Platter
- 17. Cont. Cheddar Cheese Mozzarella Cheese
- 18. ENTREMETS (Sweets) Cheese Cakes Orange Meringue Caramel Custard
- 19. Cont. Chocolate Cake Plated Dessert
- 20. SAVOUREUX (Savoury) Brouchees Quiche Lorraine
- 21. DESSERT (Fruit) Fresh fruits Dried Fruit Platter
- 22. BEVERAGES Green Tea Lemon tea
- 23. Cont. Coffee Irish Coffee