| CHEF'S GOURMET BUFFET SELECTION No 2 |
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| CARVED AT THE BUFFET |
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Apple and apricot glazed pork loin
Rib eye of fillet
w/ mustard and juniper
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| PLATTERS OF |
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Seared Atlantic salmon
w/ herb oil & wild rocket
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Smoked chicken breast
w/ melon and cucumber pickle
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Sea salt and chilli squid
On baby chard
w/ lemon & lime
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Lamb racks
Stuffed with preserved lemon and plum
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| HOT SELECTION |
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Veal Blanquette and pilaff rice
Steamed seasonal greens
Roast vegetable quartet
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Bakers bread display
Condiments and sauces
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| FRESH SALADS |
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Pesto potato salad
Marinated tomato and olive
Button mushroom and garlic balsamic
Vinaigrette
Spiced garden green
Baby cos, shaved parmesan and rosemary
Croutons
Roasted butternut pumpkin and cashew
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| DESSERTS |
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Served to the table alternately
please choose two (2)
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Belgian chocolate truffle flan
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Orange and almond cake
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Mixed berry tartlet w/ orange patisserie
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Apple tarter tartin
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Hazelnut meringue w/ mocha mascarpone
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Chocolate créme fraiche marquis
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Please ask for current pricing |
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(Minimum of 40 people)
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