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Dining 3
Salad
Tied Trident
Warm
salad of Oak leaf Lettuce, Radicchio, Curly Endive,
Mange Tout with Monkfish and Red Mullet scallops.
Served with a Sherry flavoured Vinaigrette.
Supreme
de Pintade Chimay
Supreme of Guinea
Fowl with a Farci of Chicken Liver and Mushrooms.
Garnished with Button Mushrooms, Asparagus
Tips and Timbal of Saffron Rice. Served with
a Madeira Jus- Lie and lightened with Low Fat
Cream.
Pommes Cretan
Fondant
with Fresh Thyme
Broccoli au Buerre
Lightly cooked with Butter.
Fantasie
des Fruits Tropicale
Mixture of Mango, Paw Paw,
Kiwi, Star Fruit, Passion Fruit, Fig served with
a Fruit Coulis.
Continental
Cheeses
Freshly Brewed Coffee
served with Belgium Truffles
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