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Creative Catering Lunch & Dinner Festive Menu’s
Available for parties of 10 to 100 from 30th November 2015 - 31st January 2016
(Party organiser receives complimentary for 2 people when booking a party of minimum of 20 people and over)
2 course Menu R100.00 per person
(Choose starter & main or main & dessert)
3 course Menu R120 per person
(Choose starter, main & dessert)
4 course Menu R140 per person
(Choose soup or starter, main, dessert or Cheese & Biscuit)
5 course Menu R160 per person
(Choose soup, starter, main, dessert & Cheese & Biscuit)
Soups
Homemade Creamed of Tomato soup finished with fresh cream
Thick Vegetable soup
Cream of Mushroom soup
Seafood Soup
Butternut Squash Soup
Leek and Potato Soup
French Onion Soup
*NB: All soups are served with cocktail rolls and croutons
Starters
Finest quality Grilled Prawns with dressed French leaves with garnish and creamy lemon and herb sauce
Fried Calamari served with mixed salad and Tartar sauce
Finest quality smoked salmon with dressed French leaves and chive cream cheese
Figs, St Agur cheese, seedless black grapes, toasted walnuts and cherry tomatoes Tossed in a mixed leaf salad with a balsamic vinaigrette
Mushroom Bovary, grilled Paris Mushrooms in garlic and fresh tarragon, tossed in Crème Fraiche, covered with gruyere cheese and baked, served with homemade tomato sauce (V)
Charismatique Salad, mixed leaves, cocktail tomatoes, avo, orange segments and walnut, dressed with olive oil and balsamic (V)
Parisienne Salad, French mixed leaves, celery, cocktail tomatoes, red pepper, yellow pepper, cucumber, smoked chicken and crispy smoked bacon dressed with a homemade French dressing
Chicken Caesar salad with course lettuce, grilled chicken breast, served creamy dressing with parmesan shavings and croutons
Roasted Vegetable Caesar salad with course lettuce, seasoned roasted vegetables, served with a creamy dressing with parmesan shavings and croutons.
Mains
Grilled Turkey Steak + Stuffing with creamy pepper sauce, Roasted Garlic and Herb Baby Potatoes, Medley of vegetables
Roasted Stuffed Butternut squash served with a Creamy Vegetable sauce and Steamed Green Vegetables (V)
Supreme Grilled salmon, French mixed leaves bound with whole grain mustard and egg dressing, with garlic new potatoes, fresh steamed medley vegetables dressed with lemon beurre blanc sauce
Slowly braised beef skirt in a rich Burgundy sauce with horseradish Roasted baby potatoes & steamed medley vegetables
Oven roasted Stuffed Baby Chicken, marinated with coconut and lime served with basmati & wild rice, steamed broccoli and baby carrots and served with a coconut and lime sauce
Slow braised lamb shank in rosemary, garlic and thyme sauce served on steamed herbed new potatoes with medley vegetables
Papadelle with Mushrooms cooked in a creamy sauce, served on a bed of papadella pasta with fresh parmesan shavings and medley vegetables.
Dessert
Chocolate pudding with a melted chocolate centre, served with vanilla ice cream
‘Paris Brest’ - sweet pastry ring filled with a creamy vanilla mousse and , with a caramel sauce and sprinkling of toasted almonds
Sticky Toffee Pudding, served with Vanilla Ice Cream
Apple Crumble, served with hot custard or Double Cream
Fresh Fruit Salad, served with Double cream or Vanilla Ice Cream
Traditional, individual steamed Christmas pudding with a hot Brandy sauce
Cheese platter with St Agur, Brie and Cheddar cheese, with crackers and seedless grapes
Bon Appetite!
*NB: When you book with us we will provide all crockery, Cutlery and warming equipment FREE!
Deco and setting up and breaking down dining room extra cost:
Deco contact person: Mrs Desire Kensley
Mobile: 0844594812
Office: 021 4473690
Terms and Conditions for booking your event
Deposit of R10pp required which is non-refundable 72hrs prior to reservation, pre-orders preferred & no later than 48hrs before booking. Maximum single table size is 10 people, larger parties catered for over multiple tables. *Voucher for free complimentary will received on day of dining and valid for only on that day your group are dining. Please note chefs do use nuts in their kitchen and menu descriptions do not show all ingredients, if you have any particular dietary requirements please advise staff at time of ordering.
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