19 May 2014
Post-concert Buffet Menu
Soup
Spicy Pumpkin Velouté, Apple Juliennes
Appetisers
Seasonal Oysters & Condiments
Dill Marinated & Smoked Salmon, Marinated Herring, Honey Mustard Dressing
Crab Meat Stuffed Avocado, Lime & Shallot Dressing
Shaved Parma Ham, Seasonal Melon
‘Mezze Platter’ Marinated Vegetables, Arugula, Hummus
Salads
Assorted Lettuces, Tomato & Cucumber Salad
Rare-seared Ahi Tuna, Ratatouille, Feta Cheese
Smoked Chicken, Celery, Green Apple, Orange Mayonnaise
Potato Salad, Onion, Crispy Bacon, Mustard Dressing
* * *
Selection of Salad Dressings & Condiments
Carving
Whole Roast Beef Sirloin, Yorkshire Pudding, Red Wine Sauce
Main Courses
Indian Chicken Curry, Onion, Tamarind, Steamed Rice, Condiment Tray
Seafood Mixed Grill, Sun-dried Tomato & Parsley Butter
Beijing Style Stir-fried Pork, Celery, Spicy Cashew Nuts
Grilled Lamb Cutlet, Roasted Artichoke, Shallots, Gravy
Baked Cannelloni, Spinach & Ricotta Cheese
* * *
Gratin Potatoes, Seasonal Vegetables
Desserts
Seasonal Fresh Fruits
Selection of Häagen Dazs Ice Cream
Ginger Crème Brûlée
Banana Bread & Butter Pudding, Kirsch Custard
Caramel Mille-feuilles
Valrhona Chocolate Tart
* * *
Coffee or Tea
