FUNCTION’S THAT I HAVE COMPLETED

Admiral Yachts: 10 pax     

MENU

Starter:
Prawn and lemon grass soup
Pan fried veg placed in between puff pastry with a tomoto chilli jam and herb buttter

Main:
Beef fillet set on wild mushrooms, accompanied by roast potatoes and served with a parmesan and black pepper sauce

Roast Veggies: butternut, green pepper, baby marrow, onion and sun dried tomato

Dessert:
Italian Ice cream with sugared strawberries

Reference Number:  David 021  556 3281

Enthoven Dinner:    20 pax

MENU

Starter:
Tom Yum Soup accompanied by egg noodles and prawns
Veggi spring rolls
 
Main:
Rolled beef fillet slowly cooked and basted with honey and mustard, served with a garlic and thyme sauce and a parmesan and black pepper

Roasted beetroot salad with balsamic glaze, sprinkled feta and served on a bed of lettuce

Cous cous salad with sundried tomatoes, chickpea’s and fresh herbs

Wild Rice with mushroom’s, pepper’s and onion

Dessert:
Carrot Cake
Bread and butter pudding served with whipped cream and custard

Reference Number: Mariota 082 3794394

“ Melissa’s  the food shop”  family lunch:    20 children , 20 adults

CHILDREN MENU

Mini hamburgers

Crumbed chicken fingers

Crudités - baby tomatoes, carrots, cucumber

Desserts: 
Ice cream and cones
Cup cakes

ADULT MENU

Snacks:
Tortilla Wraps: 
- cream cheese, rocket, dill and smoked salmon
- red pepper’s, cucumber with a mint and coriander mayo

Home made cheese straws

Buffet Lunch

Meat:
Roasted baby chicken marinated in olive oil, garlic, lemon and rosemary
Lamb Knuckle - citrus flavour, tomatoes, carrots, chillies, ginger, orange zest and orange rind

Starch:
Cous Cous salad with fresh herbs, cherry tomatoes, chickpeas and sun dried tomatoes

Veggie’s:
Roast butternut and sweet potato

Salads:
Roasted Beetroot salad-honey, mustard, thyme, feta cheese, lettuce
Green Salad- mixed salad greens, cherry tomatoes, cucumber, olives, celery, spring onions, rocket, basil, avo and feta

Desserts:
Ice cream
Custard
Bread and butter pudding
Nectarine and berry crumble

Afternoon tea:
Cheese board
Truffles

Reference Number: Melissa’s The Food Shop head office

Admiral Yachts: 10 pax

MENU

Starter:
Lemon grass and prawn soup

Main:
Seared tuna set on butternut puree, topped with a small salad and drizzled with a  cracked hazelnut butter

Dessert:
Italian ice cream with strawberries

Reference Number: David   021 556 3281

McArthur Party:  20 Pax

Snacks:
Nachos accompanied with a tangy guacamole and spicy salsa
Chinese rice crackers with roasted red pepper dip

Starters:
Smoked Norwegian Salmon served in a crispy phyllo cup, drizzled with gorgonzola and chive cream dressing.

Main Course:
Roast Rack of Lamb, served with a Caramelized onion mash, sweet chilli veggies and a Garlic and Thyme Sauce

Dessert:
Individual Lemon Meringue Pie tartlets accompanied with ice cream and surrounded with a berry couli

Reference Number: Penny 083 602 1152

Paul Mccabe Snacks Party:  30 pax

Snack Menu:

Tortilla wraps:
- cream cheese, smoked salmon slithers, rocket and dill
- red pepper, cucumber, bean sprouts, mint and coriander mayo

Crostini’s          
- mayo, rocket and sliced beef
- goats cheese and pepperdews

Rye Bread       
- cream cheese on rye bread topped with smoked salmon and poppy seeds

Cherry Bombs   
- cherry’s wrapped in bacon

Mini Hamburgers   
- rocket, beef patty and sweet chilli mayo

Skewers  
-  bocconcini, cherry tomatoes and basil served with a  pesto dip

Reference Number:    paul@maccabefineart.com

Trevor Van Zyl dinner party:  15 pax

MENU

Starter:
Tom yum Soup with vermicelli noodles and garnished with  prawns

Main:
Roasted Rack of Lamb served with a
- Wild mushroom and parmesan risotto
- Sweet chili veggies
- Garlic and thyme sauce

Desserts:
Baked chocolate pudding, served with vanilla ice cream and berry couli, garnished off with a tuile biscuit

Reference Number: Trevor  083 459 3977

Admiral Yachts: 8 pax

MENU

Starter:
Roasted butternut and ginger soup served with fresh ciabatta bread

Main:
Rolled Beef fillet with a cracked black pepper crust served with Roasted Veggie’s, Roast potatoes and a parmesan and black pepper sauce

Dessert:
Italian ice cream with strawberry’s