You
are here: Home > Catering > Menus > Fine
Dining 1
Seafood
Platter
Lobster
Thermidor & Mussels
Portugaise Style, served with Olive Bread Green
Salad
Lightly Dressed in a Lime & Herb
Dressing
Mango & Lemon
Sorbet
Warm Salad with Smoked Chicken
and Almonds
Warm Smoked Chicken & Toasted
Almonds, Croutons, Marinated in a Garlic Vinaigrette
Dressing
Escallop
of Veal Henry VIII
Escallop of Veal filled with
Farci of Spinach, Cream Cheese and Pistachios,
Served in a rich Cream Sauce. Garnished with
a Timbale of Spinach and turned Mushrooms.
Fondant Potatoes
Half Roast, Half Boiled in Chicken
Stock
Mange Tout
Mediterranean
Combination
of Mange Tout, Red and Green Peppers, Mushrooms
and Sesame Seeds with a slight Garlic flavour.
Buttered Baby Carrots
Coupe
Royale
Orange Ice Cream, Cointreau, Sparkling
Wine and Strawberries.
Served with an Orange
Biscuit.
Mature
English Cheddar & Oatmeal
Biscuits, Freshly
Brewed Coffee, Chocolates & Liqueurs
|
