CONTINENTAL CUISINE

CONTINENTAL CUISINE

STARTERS

• Potato Croquet
  Mashed New Potatoes Coated with Bread Crumbs
• Vol-au-vent
  Short crushed flaky crispy mould stuffed with various fillings
  (Mushroom, Broccoli, Chicken, Seafood)
• Grilled Prawns and Baked Rolls
• Cocktail Prawns
• Grilled Prawn with Sweet Chilli Sauce
  Black Tiger Prawns Grilled with Peppers and served with Chilli Sauce
• Fish Orly à l'anglaise
• Deep Fried Chicken
  Boneless Chicken Crumbed and Deep Fried Chicken Liver
• Deep Fried Calamari
• Grilled minted Lamb Kebab served with tabouleh

MAIN COURSE

• Cauliflower Mornay
  Cauliflower Cooked with Mornay Sauce and Baked with Butter
• Legume Diane
  Mixed Vegetable Cooked with Red Wine Sauce
• Chicken Stroganoff
  Julienne of Chicken cooked in Cancasse with Bell Pepper garnished with Gherkins and Chopped Parsley
• Beef Stroganoff
• Roast Chicken with Roast Gravy
• Fillet of beef with boiled vegetable and Mash potato
• Poached salmon
• Grilled Salmon
  Salmon Steak marinated with English Mustard and served with Sautéed Onions

PASTA

• Spiral
• Penne
• Bow
• Spaghetti

Choice of sauces for Pasta:

• Carbonara
• Tomato
• Mornay
• Bolognese
• Mint Pesto

DESSERT

• Cheese cakes
• Brownie with chocolate Sauce
• Profiteroles
• Gateaux (Various Flavours)
• Choice of Ice cream
• Fruit Platter