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BUFFET MENU 2<br />
R385.00 (minimum 30 guests)<br />
JOHANNESBURG - THE ROSEBANK<br />
STARTERS<br />
Grilled Halloumi Cheese with Balsamic Marinated Mixed Peppers<br />
Artichoke and Toma<strong>to</strong> Quiche<br />
Tikka Chicken Medallions with a Light Curry and Coriander Cream<br />
Lime Marinated Tiger Prawns with a Mustard Dip<br />
Selection of Traditional Antipas<strong>to</strong><br />
Stu ed Baby Squid with a Lemon Toma<strong>to</strong> Dressing<br />
Parma Ham with Melon Chutney<br />
Italian Coppa and Paprika Salami<br />
Traditional Mortadella<br />
SALADS<br />
Celery and Apple Salad with Watercress and Aioli<br />
Panzanella Salad of Vine Ripened Toma<strong>to</strong>es, Ciabatta Crou<strong>to</strong>ns, Anchovies, Olives and Fresh Basil<br />
Green Asparagus Salad with a Nut and Tarragon Dressing<br />
English Cucumber Salad with S<strong>our</strong> Cream and Dill <strong>to</strong>ssed with Sauteed Fennel Bulbs<br />
Sweet Pota<strong>to</strong> and Roast Beetroot Salad with Feta Cheese<br />
Salad Bar with Fresh Garden Greens, Cherry Toma<strong>to</strong>es, Onion Rings, Cucumber, Crispy Bacon Bits, Garlic and<br />
Herb Crou<strong>to</strong>ns and Peppers<br />
MAIN COURSE<br />
Grilled Fillet of Fresh Line Fish on Homemade Basil Tagliatelle served with Fresh Baby Vegetables and Grape<br />
and Lime Butter<br />
Chilli and Mint Basted Lamb Rump with Onion Sauteed Pota<strong>to</strong>es and Fine Beans<br />
Braised Breast of Duck set on Sweet Pota<strong>to</strong> Confit with a Coriander and Ginger Glaze<br />
Poached Medallions of Norwegian Salmon with Scallop Foam and Rissole Pota<strong>to</strong>es<br />
Vol Au Vents of Springbok and Por<strong>to</strong>bellini Mushrooms gratinated with Sauce Bearnaise<br />
Roulade of Ostrich and Coppa Mousse on a Fennel Risot<strong>to</strong> with a Port Wine Jus<br />
Pota<strong>to</strong> Gratin Dauphinoise<br />
Sauteed Seasonal Vegetables<br />
Pumpkin Tortellini in Toma<strong>to</strong> Concasse<br />
DESSERTS<br />
Vanilla B<strong>our</strong>bon Pot De Creme<br />
Granadilla and Coconut Creme Caramel<br />
Sweet Thieboudienne Rice Melange<br />
Kahlua and White Chocolate Cake<br />
Mango and Orange Confit<br />
Citrus and Preserved Ginger Cheesecake<br />
Guava and Lemon Grass Mousse<br />
Sambuca and Dark Chocolate Gateau<br />
Pineapple and Macadamia Tartlets<br />
Banana and Raspberry Bavarois<br />
Melon in Coconut Cream Rum<br />
Chin Chin Pastries
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