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This document provides the menu for a catered event including canapés, starters, main courses and desserts. The canapés section lists 6 small appetizers including seafood ceviche, beef fillet skewers, and leek and feta parcels. The starters section describes 5 first courses including chicken soup, scallops with pears and chorizo, and smoked salmon. The main courses offer 5 options of chicken, duck, beef, lamb and sea bass served with accompaniments. Finally, the desserts provide 6 choices such as chocolate fondant, lemon posset and cheesecake to end the meal.
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Damrak ii sample menuSunreef Yachts Charters
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The document provides an extensive menu for breakfast, lunch, appetizers, and dessert options for a resort or event. Breakfast options include continental items, cereals, breads, as well as both sweet and savory cooked items like pancakes, French toast, omelets and eggs. Lunch options span a variety of cuisines and include salads, wraps, tacos and pasta dishes. Appetizers include nuts, dips, fritters and bruschetta. Desserts cover cakes, tarts, fruit options and sorbets. Beverages are also available throughout the day.Embassy Grand Convention Centre - CORPORATE MENU PACKAGES
Embassy Grand Convention Centre - CORPORATE MENU PACKAGESshanicescott82
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Here are the list of Embassy Grand Convention Centre - CORPORATE MENU PACKAGES. See more details here: http://www.embassygrand.ca/our-services/corporate-events/Canape Menu - 2015
Canape Menu - 2015Jay Page
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The document provides details of a canapé menu, including wraps priced at £2.25 each featuring fillings like smoked salmon, chicken Caesar, and Mediterranean vegetables. Smaller appetizers are priced at £1.25, such as meatballs, chicken skewers, and prawn brochette. Crostini options at £1.25 include toppings like tomatoes and capers, goat cheese, and beef carpaccio.sample menu
- 1. Canapés Seafood ceviche corriander and lime Marinated seared fillet of beef with a horseradish cream on a toasted croute Shot of tomato soup with basil and vodka Thai chicken skewers with nim jam dipping sauce Leek and feta parcels with pine nuts Speck with apple remoulade on pumpernickel Starters Light chicken & lemon soup with a fresh tarragon & crème fraiche Caramelised pears with scallops, pea shoots and chorizo Hot smoked salmon with crispy seaweed and a wasabi dressing Pork and chicken terrine with pistachio nuts and an apricot jelly Marinated forest mushrooms served on ciabatta crostini with chilli onion chutney Home smoked breast of duck with a citrus salad, micro herbs and a lime dressing Main course Char-grilled breast of chicken with salsa verde, avocado salad, baby potatos & warm asparagus Roast breast of Gressingham duck with a warming damson & ginger compote served with parmentier potatoes and buttered cabbage Slow braised beef served with honey glazed carrots, leek champ, topped with a red onion marmalade and barolo jus Roast cumin & coriander spiced fillet of lamb served on a bed of smoked aubergine puree, with roasted red peppers, griddled courgettes & a tomato dressing Pan fried sea bass with sautéed new potatoes, aubergine caviar with a red pepper purée Pilaf of mixed grains, sweet potato and fennel with roast beetroot salsa Pudding Rich chocolate fondant with raspberry sorbet and double cream Lemon posset with poppy seed shortbread Cardamom cream with blackberry compote Sloe gin and bramble crumble with lashings of vanilla custard Decadent chocolate torte garnished with fresh berries & grand marnier spiked crème Lime and elderflower cheesecake on a ginger base with poached gooseberries © margot Heskin Email: relish.chef@yahoo.co.uk