Buffet & Plated Menu Selection - 2016 Version 1
Buffet – Option 1
2 Meat Option @ R 230.00 p/p 3 Meat Option @ R 260.00 p/p Meat Dishes: 1. Honey and Mustard Chicken Grilled Chicken pieces with a Honey Mustard Sauce baked off in the oven. 2. Pork Roulade Roasted rolled fillet of pork served with a sweet and sour apple sauce. 3. Roast Beef Slow Roasted Beef served with a red wine Jus. Vegetarian Dish: 4. Penne al'arrabiata Penne pasta drizzled in a reduced tomato and basil sauce. Starch Dish: 5. Roast baby Potatoes Sautéed onion, garlic and rosemary Oven roast potatoes. 6. Savory rice Sautéed onion, garlic and bell pepper infused rice. 7. Assorted Breads Freshly Baked Breads with butter. Vegetable Dishes: 8. Summer Green Beans Green Beans Sautéed in Garlic and onion. 9. Vegetable Medley Oven baked Butternut with Onion, Courgettes and Bell Peppers in Olive Oil and Garlic. Salads: 10. Smoked Chicken Salad Smoked Chicken, Fresh Avocado and Pepper Dew Salad on a bed of Cos Lettuce with a Balsamic Dressing. 11. Greek Salad Cherry Tomato, Cucumber, Red Onion, Black Olives and Herb Feta in a Greek Dressing. Desserts: 12. Chocolate Trifle Pudding Layers of Chocolate sponge, fruit jelly and duxelles fresh fruit with Chocolate Ganache and served with Strawberries and Cream. 13. Italian Ice Cream with fresh fruit salad Creamy Italian Ice Cream served with a trio of fruits
Please note that tastings are available but you have to arrange with our chef, do note that only your final selection will be available for tastings. No tastings on weekends. Fees may apply
Buffet & Plated Menu Selection - 2016 Version 1
Buffet – Option 2 2 Meat Option @ R 240.00 p/p 3 Meat Option @ R 270.00 p/p
Meat Dishes: 1. Chicken Cacciatore Mediterranean Chicken, Oven Baked in a Red Wine and Tomato Sauce. 2. Roast Pork Tuscan Style Slow Roast Pork with Rosemary, Sage and Garlic. 3. Beef Lasagna Layers of Beef Bolognaise, Pasta Sheets and Cheese. Vegetarian Dish: 4. Tuscan Pasta Cheese Ravioli served with a Tomato and Basil Cream. Starch Dish: 5. Roast Potatoes Oven Roast Potatoes with Olive Oil, Rosemary and Garlic. 6. Wild Rice Mixture of Wild and Brown Rice. 7. Assorted Italian Breads Ciabatta bread, Bread Sticks, Focaccia and Panini served with Butter. Vegetable Dishes: 8. Summer Green Beans Green Beans Sautéed in Garlic. 9. Mediterranean Medley Oven Roast Butternut, Red Onion, Courgettes, Red and Yellow Peppers in Olive Oil, Rosemary and Garlic. Salads: 10. Tomato Salad Chocolate Tomato, Cherry Tomatoes, Roma Tomatoes, Yellow Pear Tomatoes and Golden Tomatoes served with a Chilli Balsamic Dressing. 11. White Bean Salad White Beans, Red Onion and Lavender in a Lemmon and Herb Dressing. Desserts: 12. Tiramisu Coffey Flavored Lady Fingers layered with Amaretto Flavored Mascarpone and Cocoa. 13. Italian Ice Cream La Venziana Sabrina Cups in chocolate and/or caramel.
Please note that tastings are available but you have to arrange with our chef, do note that only your final selection will be available for tastings. No tastings on weekends. Fees may apply
Buffet & Plated Menu Selection - 2016 Version 1
Buffet – Option 3 2 Meat Option @ R 250.00 p/p 3 Meat Option @ R 270.00 p/p
Meat Dishes 1. Lamb Spit Slow Roasted Rotisserie Lamb. 2. Pork Chops Spiced Pork Chops prepared over the grill. 3. Chicken Skewers Grilled Chicken skewers marinated in a Lemmon and Herb Sauce. Vegetarian Dish: 4. Stuffed Peppers Stuffed Red Pepper with Brown Rice, Red Kidney Beans, Tomato, Onion and Cheddar. Starch Dish: 5. Pasta Salad Pasta Bowties with Cherry Tomatoes, Cucumber, Red Onion, Kalamata Olives, Feta and Greek Dressing. 6. Potato Salad Creamy Potato Salad in Sweet Curry Mayo. 7. Braai Breads Garlic and Butter loaf wrapped in foil and Traditional Grilled Braai Breads with Cheese, Onion and Tomato. Vegetable Dishes: 8. Corn on the Cob Corn on the Cob served with Butter. 9. Vegetable Skewers Spiced Sweet Potato, Bell Peppers, Red Onion, Courgettes, Yellow Squash and Portobello Mushrooms on a skewer prepared over the fire. Salads: 10. Beetroot Salad Red Beets with Onion served in Vinaigrette. 11. Coleslaw Shredded White and Red Cabbage, Carrots and Lettuce in a Sweet Mayo Dressing. Desserts: 12. Milk Tart Traditional Milk Tart. 13. Italian Ice Cream La Venziana Sabrina Cups in chocolate and/or caramel.
Please note that tastings are available but you have to arrange with our chef, do note that only your final selection will be available for tastings. No tastings on weekends. Fees may apply
Buffet & Plated Menu Selection - 2016 Version 1
Informal Summer Menu R220 p/p -‐ Plated
To create your menu select 1 dish from each section; starters, mains and desserts. For an A-‐La Carte (Choice option) menu an additional charge will be added to your p/p total. +1 Additional Main choice: + R 55.00 to your p/p total +1 Additional Starter choice: + R 30.00 to your p/p total +1 Additional Dessert choice: + R 30.00 to your p/p total
Starter: 1. 2.
3.
Triple Berry Salad Blueberry, Raspberry and Strawberries with Avocado, toasted Almonds and Cream Cheese. Spicy Thai Salad Prince Prawn, Carrot and mango with Brown Noodle Salad served with a Spicy Peanut Dressing. Pesto Pasta Salad Cold Basil Pesto Pasta Salad with rocket, sundried tomato, toasted pine nuts and cream cheese.
Mains: 1.
2. 3.
Mustard stuffed Bacon wrapped Chicken breasts Duo of Cheese and Mustard stuffed Chicken breasts with savory Rice and sautéed baby Spinach Grilled Lamb Cutlets Spiced Lamb Cutlets served with lamb Korma sauce, crushed Cashews and Spiced Rice. Beef fillet medallions Oven roasted Beef fillet, cut into medallions with champ mashed Potatoes, grilled Vegetable skewer and red Wine gravy
Desserts: 1. 2. 3. 4.
Candy Buffet An assortment of colorful candies and baked goods Cup Cake Table Assortment of cupcakes Milk and Cookies Chocolate Lassi served Almond and coconut Macaroons Individual Pavlova Fresh merengue nest with strawberry, kiwi and sweet melon served with a passion fruit and lemon cream.
Please note that tastings are available but you have to arrange with our chef, do note that only your final selection will be available for tastings. No tastings on weekends. Fees may apply
Buffet & Plated Menu Selection - 2016 Version 1
Formal Summer Menu R280 p/p -‐ Plated To create your menu select 1 dish from each section; starters, mains and desserts. For an A-‐La Carte (Choice option) menu an additional charge will be added to your p/p total. +1 Additional Main choice: + R 60.00 to your p/p total +1 Additional Starter choice: + R 35.00 to your p/p total +1 Additional Dessert choice: + R 35.00 to your p/p total
Starter 1. 2.
3. 4. 5.
Duck Liver Tasters Locally Sourced Duck Liver Pate served with Crostini Slices and Homemade Red Wine Jelly. 3 Piece Salmon Sushi Plate California Roll Salad, 1 piece Macro Maki and 1 Salmon Rose served with soy, wasabi and ginger. Smoked Chicken Alfredo Smoked Chicken with Pappardelle Pasta, assorted peppers and asparagus in a creamy sauce. Beetroot Carpaccio Thinly Sliced Beetroot with crispy fried feta and mint and tarragon vinaigrette. Blue cheese and Onion Steak Bites Toasted baguette slices with Blue Cheese spread, thinly sliced Fillet and Caramelized Onions.
Mains 1. 2. 3.
4.
Smokey Beer and Bacon Chicken Lollipops Beer Chicken Drumstick wrapped in Crispy Bacon and served with Stir-‐fried Vegetables. Rack of Lamb Rack of Lamb with Rosemary and Olive Oil served with Ratatouille and Tomato Reduction. Kingklip with Champ Mash Kingklip Fillets served with Spring Onion mash, Sesame Asparagus and a Lime Beurre Blanc Sauce Beef Fillet Medallions Beef Fillet Medallions with French Sour cream sauce, Roast Duck Fat Potatoes Slices and Avocado.
Desserts 1. 2. 3.
Fruit Salad & Cappuccino trifle Finley chopped fruit layered with Cappuccino cream and topped with Chocolate shavings Traditional Tart Tower Milk tart, Peppermint Crips Tart and Fridge Tart in glasses stacked in a tower. Triple Chocolate Mouse Layered Dark Chocolate, Milk Chocolate and White Chocolate Mouse.
Please note that tastings are available but you have to arrange with our chef, do note that only your final selection will be available for tastings. No tastings on weekends. Fees may apply
Buffet & Plated Menu Selection - 2016 Version 1
Informal Winter Menu: R220p/p -‐ Plated To create your menu select 1 dish from each section; starters, mains and desserts. For an A-‐La Carte (Choice option) menu an additional charge will be added to your p/p total. +1 Additional Main choice: + R 55.00 to your p/p total +1 Additional Starter choice: + R 30.00 to your p/p total +1 Additional Dessert choice: + R 30.00 to your p/p total
Starter 1.
2.
4.
Caramelized Pear and Walnut Salad Caramelized Pear, Candied Walnut and Gorgonzola Salad with a honey and Spring Onion Dressing. Creamy Mushroom and butternut Risotto Creamy Risotto with assorted mushrooms, Butternut and Parmesan shavings with Smoked Tomato Dressing. Jalapeno Poppers (availability to be confirmed) Crunchy, Mozzarella Jalapeno Poppers served with a Spicy Apricot Sauce
Mains 1. 2. 3. 4. 5.
French trimmed Lamb cutlets Spiced Lamb Cutlets served with lamb Korma sauce, crushed Cashews and Spiced Rice. Sticky Duck Breast Sliced Duck Breast served with a Sticky Plum Sauce, Brown Noodles and Chives. Chicken Pot Pie Country Style Chicken Pot Pie served with Carrot, Fingerling Potatoes and Pea Ragout Pork Cutlets Tender Pork Cutlets served with creamy mashed potatoes, Cider Gravy and Caramelised Carrots. Rump Steak in Pepper Sauce Rump Steak in a Madagascan green pepper sauce served with oven roasted Romanita Tomato, Courgettes and Pepper Trio.
Desserts 1. 2. 3. 4.
White Chocolate Churros Warm Churros served with a White Chocolate Dipping Sauce White wine poached Pears White wine and Citrus Poached Pears with Mascarpone and Pomegranate Syrup. Tuscan Style Crème Caramel Lemon and Lavender infused Crème Caramel. Oven Baked Winter Apples Oven Baked Apples stuffed with Chopped Pecan nuts, Oats, Cinnamon and Cardamom dipped in Caramel.
Please note that tastings are available but you have to arrange with our chef, do note that only your final selection will be available for tastings. No tastings on weekends. Fees may apply
Buffet & Plated Menu Selection - 2016 Version 1
Formal Winter Menu: R260 p/p -‐ Plated To create your menu select 1 dish from each section; starters, mains and desserts. For an A-‐La Carte (Choice option) menu an additional charge will be added to your p/p total. +1 Additional Main choice : + R 60.00 to your p/p total +1 Additional Starter choice : + R 35.00 to your p/p total +1 Additional Dessert choice : + R 35.00 to your p/p total
Starter 1. 2. 3. 4.
Mains 1. 2. 5.
Roast Pork Belly Bites Roast Pork Belly Bites with an Apple and Cider Puree and a Micro Slaw Salad. Winter Salad Winter Salad with Pine Nut, Parmesan and Cranberries served with Citrus Vinaigrette. Beef Carpaccio Beef Carpaccio served with Parmesan Shavings and Dijon Vinaigrette. Soup Selection • Creamy Chicken, Artichoke and Brie Soup • Cream of Pear and Broccoli Soup • Spicy Beef and Bean Soup
Roast Pork Lion Oven Roast Pork Lion served with Mixed Mediterranean Vegetables and a mini Potato Galett. Open Seafood Lasagne Salmon and Prawn Lasagne in a Creamy Sauce with Mushroom, Asparagus and Dill. Beef Bourguignon Sirloin Steaks Slow Roasted in Red Wine, served with mashed potatoes, Button Mushrooms, Carrots and Onion.
Desserts 1. 2.
3. 4.
Cream Puff Bowl Choux Pastry Balls stuffed with sweet Mascarpone and smothered in hot chocolate sauce Winter Citrus Salad Slices of Orange, Blood Orange, Lemon, Lime and Pomegranate with a Maple and Mint Dressing Baked Cape Brandy Pudding Brown Cape Brandy Pudding served with a sweet caramel sauce. Sticky dark Chocolate pudding Decadent Chocolate pudding, Served with a Raspberry Compote and a rich Chocolate ganache.
Please note that tastings are available but you have to arrange with our chef, do note that only your final selection will be available for tastings. No tastings on weekends. Fees may apply
