Sample Menu - Villa Hotels

AppetizersAVOCADO & LOBSTER ST. MALOTree ripened avocado `n´ chunks of rock lobster baked in a delicate creamywhite wine & cheese sauceSCOTTISH SMOKED SALMON WITH TRADITIONAL CONDIMENTSServed with walnut bread & horseradish pesto emulsionDUCK, PRUNE & CREAM CHEESE MOUSSEA delectable combination served on pumpernickel with peach relishMARINATED INDIAN OCEAN PRAWNSWith mango salad and thousand island, complimented with a chiffonade ofseasonal greens and pickled quail eggsTANDOORI CHICKEN SKEWER WITH PINEAPPLE CHUTNEYPrepared to a mild Rajasthani recipe, served with a timbale of onion riceand cucumber raitaORIENTAL HORS D’OEUVRE PLATTERA fine selection of sushi and sashimi with relishes and accompanying saucesPÂTÉ À LA MAISONHome made liver pâté complimented with pistachio nuts,thyme & red currant jelly16.0016.0010.0015.008.0011.0010.00SoupsBEEF & SHITAKE MUSHROOM CONSOMMÉClear beef soup enhanced with sherryCHILLED GAZPACHO ANDALOUSEA delicate blend of tomato, cucumber & peppers with a dash of tabascoSPICY SILVER MULLET SOUPA traditional Thai soup with lemongrass, ginger and a touch of cilantroCORN `N´ SPINACH SOUPServed with garlic croûtonsBOUILLABAISSE MARSEILLESThe classical French seafood soupCHINESE CHICKEN WONTON & VEGETABLE SOUPPerfumed with a sprinkling of roasted sesame oil8.007.007.007.0012.008.00

VegetarianSPINACH & CHEESE QUICHESavoury flan, slow baked with creamed organic spinach, egg & aged parmesanMONGOLIAN STIR FRY ON BEAN THREAD NOODLESSelected oriental vegetables, wok fried with soya and garlicVEGETABLES AU GRATINSeasonal vegetables, simmered in a rich cream sauce and gratinated with cheeseMADRAS VEGETABLE CURRYFresh vegetables cooked in cashew nut paste and mild coconut curry gravyserved with steamed rice timbale, mango chutney & papadumCOURGETTE & AUBERGINE ALLA PARMIGIANALayered with fresh tomato & mozarella and bakedserved on a bed of tomato spaghettiGNOCCHI PIEDMONTAISEFreshly made potato dumplings in a tangy tomato bell pepper sauce14.0016.0013.0016.0014.0014.00Pasta & RicePAELLA VALENCIANAMade the traditional Spanish way with seafood, chicken & chorizoRISOTTO ALLA ZAFFERANORisotto with saffron, parmesan cheese & creamMACCHERONI ALLA MARINARAMacaroni with a generous selection of seafood - prawns, calamari, clam & crabsimmered in a basil flavoured tomato sauceCANNELONI AL FUNGHIHome made cannelloni stuffed with a herbed mushroom filling &slow baked with parmesan shavingsGRIGLIATA DI LINGUINE POLLO E PEPERONATALinguine with fillets of pan fried chicken, mushroom, olive,Bell pepper & basil pesto creamTORTELLINI AL FORMAGGITortellini with a savoury cheese filling,tossed in a creamy white wine garlic sauce18.0016.0018.0015.0016.0015.00

EntreesPOACHED DARNE OF NORWEGIAN SALMONWith sun dried tomato `n´ light dill saffron sauceparsley potatoes, medley of vegetablesSEAFOOD BONANZAMixed grill of seafood - prawn brochette, calamari, rock lobster tail & fishserved with garlic butter, pilaf rice & mediterranean salad or assorted vegetablesBAKED CRAB SOUFFLÈChunky ocean crab, flamed with cognac and baked in a creamy cheese sauceenhanced with crushed celery & escorted by steamed pearl rice & tossed saladPAN FRIED SUPREME OF GAROUPA WITH CITRUS CAPER SAUCEServed with onion mashed potato & garden vegetablesBATTER FRIED PRAWNS & CUTTLE FISH WITH SWEET CHILI SAUCEServed with spring onion rice & stir fried vegetablesGRILLED JUMBO PRAWNS WITH GARLIC `N´ LEMONGRASS CREAMServed with bouquetiere of vegetables & timbale of saffron riceDUCK `A L´ ORANGEBreast of duck with lychee stuffing, masked with a drambuie flavouredorange sauce, served with almond coated William potatoes &bouquetiere of vegetablesCHAR-SIU GLAZED LEG OF CHICKENGlazed with exotic oriental spices, served on a rosti potato cake & grilled vegetablesROSEMARY SCENTED BEST END OF LAMBSlow roasted to perfection, served with marsala herb jus & mint creamaccompanied by chateau potatoes & mediterranean vegetable ragoûtPRIME NEW ZEALAND ANGUS TENDERLOIN OF BEEF STEAKGrilled to your liking, served with a choice of pepper, morel or béarnaise saucebaked potato & bouquetiere of vegetablesPAN FRIED FILLET OF VEAL MEDALLIONSWrapped with bacon, deglazed with burgundy & masked with perigoudine sauceserved with lyonnaise potatoes & seasonal vegetablesCombinationsSURF & TURFGrilled tournedos of beef fillet `n´ tail of rock lobster withtamarind barbecue sauce & coriander garlic creamserved with baked potato & gourmet saladCAJUN CRUSTED LAMB CHOPS `N´ SPINACH STUFFED SUPREME OF CHICKENWith tomato bell pepper salsa & caramelized blueberry sauceserved with herb roasted potatoes & garden vegetables32.0040.0028.0025.0028.0040.0020.0018.0025.0040.0030.0040.0025.00

DessertsPEACH & GALLIANO CHEESE CAKEOn macadamia cookie crust, complimented with rainbow sauceRUM & RAISIN `N´ COCONUT MALIBU CASSATATopped with macerated mixed berry compôteTIA MARIA CREAM CARAMEL WITH BUTTERSCOTCH BANANACoffee flavoured caramel custardSTRAWBERRY & KIWI ROMANOFF IN TULIP LEAFFresh strawberry & kiwi, steeped in kirsch & topped with crème chantillyNOUGHAT GATEAUSandwiched with mocha sponge, kahlua cream & candied hazelnutHOT DATE & APPLE CRUMBLE PIEServed with vanilla ice creamBLACK & WHITE CHOCOLATE FEASTTowering bittersweet soft chocolate mousse served in a crispy basket,masked with cointreau flavoured orange sauceCARAMELIZED FRUIT FIESTAFresh fruits flamed with drambuie & served with fruit `n´ nut ice cream,mango coulis & butterscotch sauceFRESH FRUIT PLATTERAn assortment of seasonal fresh fruits10.009.0010.0016.008.009.0010.0010.0010.00Bon Appetit