ARRIVAL SNACKS Sexy arrival Snacks on State of the Art Glass vessels
Crushed Pink Pepper & Coriander Biltong Stix wrapped in Black Satin Ribbon
Italian Grissini Sticks with Parma Ham wrapped around the base
Roasted Root Veg Chips with Pistachio Vanilla Yoghurt Dip
Roasted Rosemary Pecan & Macadamia Nuts with Dried Rose Petals & Olive Salt
STARTER (Choice of one served to the table)
Kingklip & Smoked Salmon Terrine set in a pool of Dill Sauce, garnished with Shellfish, Lemon & Fresh Herbs (H)
Smoked Ostrich Carpaccio with Fresh Asparagus & Baby Green Salad Leaves served with Quince Jelly
Smoked Chicken on micro Herbs & Leaves with Marinated Mushrooms & Apricot Dressing
VEGETARIAN OPTION
Tower of Roasted Vegetable Salad drizzled with Beetroot Oil Dressing
SERVED WITH DINNER ROLLS & FARM BUTTER
MAIN COURSE BUFFET
Grilled Hake layered with Mushrooms in a Cream Sauce (H)
Fillet of Beef Medallions with Pink Peppercorn Sauce
Chinese Style Sweet & Sour Pork with Julienne Peppers & Pineapple
Asparagus filled Chicken wrapped in Spinach (H)
Honey Roasted Root Vegetables including Butternut, Pumpkin, Sweet Potato, Carrots & Red Spanish Onions (V)
Baby Parisienne Potatoes with Parsley Butter (V)
Savoury Brown Rice Pilaf with African Spices & Seeds (V)
Baby Green Vegetables, Pesto & Feta Pasta Bows (V)
VEGETARIAN OPTION
Nutty Dahl - A Vegetable, mixed Nut & Lentil Roast topped with a Mild, Spicy Curry Sauce & garnished with Banana Ball rolled in Coconut & Fresh Coriander
DESSERT BUFFET
Oversized ½ meter Martini Vases filled with an array of Fresh Fruits, Mocca Meringues, Chocolate Fudge Mousse, Strawberry Cream Gateaux, Fudge Balls & Amarula Truffles
