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BUFFET MENU 1 R255.00 (minimum 30 guests) JOHANNESBURG - THE ROSEBANK SOUP Creamy Butternut and Coriander SALADS Roast Vegetable Salad with a Rosemary Dressing Green Bean Salad with a Walnut Dressing Thai Chicken Salad with Grilled Spring Onions Farfalle Pasta Salad with Kalamata Olives and Blushed Cherry Tomatoes Roast Sweet Potato Salad with a Sweet Chilli Dressing Tomato and Cucumber Salad with Sesame Dressing Red and White Coleslaw with Raisins MAIN COURSE Roast Beef Topside Carved To Order Lemon Grilled Chicken with Glazed Pearl Onions Karoo Lamb Curry with Baby Brinjal Pesto Tossed Penne Pasta with Tomate Concasse Grilled Fish of the day with Lemon Butter Beef Strogano with Sauteed Peppers and Gherkins Thyme Roasted Potatoes Honey Glazed Carrots Gratinated Cauliflower and Broccoli Cinnamon Baked Pumpkin Creamed Spinach Buttered Sweet Corn Sauteed Savoury Rice DESSERTS Fresh Fruit Salad with Whipped Cream Assorted Individual Pastry Treats Italian Trifle Carrot Cake
BUFFET MENU 2 R385.00 (minimum 30 guests) JOHANNESBURG - THE ROSEBANK STARTERS Grilled Halloumi Cheese with Balsamic Marinated Mixed Peppers Artichoke and Tomato Quiche Tikka Chicken Medallions with a Light Curry and Coriander Cream Lime Marinated Tiger Prawns with a Mustard Dip Selection of Traditional Antipasto Stu ed Baby Squid with a Lemon Tomato Dressing Parma Ham with Melon Chutney Italian Coppa and Paprika Salami Traditional Mortadella SALADS Celery and Apple Salad with Watercress and Aioli Panzanella Salad of Vine Ripened Tomatoes, Ciabatta Croutons, Anchovies, Olives and Fresh Basil Green Asparagus Salad with a Nut and Tarragon Dressing English Cucumber Salad with Sour Cream and Dill tossed with Sauteed Fennel Bulbs Sweet Potato and Roast Beetroot Salad with Feta Cheese Salad Bar with Fresh Garden Greens, Cherry Tomatoes, Onion Rings, Cucumber, Crispy Bacon Bits, Garlic and Herb Croutons and Peppers MAIN COURSE Grilled Fillet of Fresh Line Fish on Homemade Basil Tagliatelle served with Fresh Baby Vegetables and Grape and Lime Butter Chilli and Mint Basted Lamb Rump with Onion Sauteed Potatoes and Fine Beans Braised Breast of Duck set on Sweet Potato Confit with a Coriander and Ginger Glaze Poached Medallions of Norwegian Salmon with Scallop Foam and Rissole Potatoes Vol Au Vents of Springbok and Portobellini Mushrooms gratinated with Sauce Bearnaise Roulade of Ostrich and Coppa Mousse on a Fennel Risotto with a Port Wine Jus Potato Gratin Dauphinoise Sauteed Seasonal Vegetables Pumpkin Tortellini in Tomato Concasse DESSERTS Vanilla Bourbon Pot De Creme Granadilla and Coconut Creme Caramel Sweet Thieboudienne Rice Melange Kahlua and White Chocolate Cake Mango and Orange Confit Citrus and Preserved Ginger Cheesecake Guava and Lemon Grass Mousse Sambuca and Dark Chocolate Gateau Pineapple and Macadamia Tartlets Banana and Raspberry Bavarois Melon in Coconut Cream Rum Chin Chin Pastries
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