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Buffet Menu

Buffet Menu. Buffet Menu. BANQUET BUFFET 1 PHP 950.00 per person Minimum of 30 persons Salad and Appetizer Salad Bar with Condiments and Dressings Fresh Lumpiang Ubod Tod Mun Pla Thai Fish Cakes with Sweet Chili Dip Soup Cream of Pumpkin with Cinnamon Croutons

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Buffet Menu

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  1. Buffet Menu

  2. Buffet Menu • BANQUET BUFFET 1 • PHP 950.00 per person • Minimum of 30 persons • Salad and Appetizer • Salad Bar with Condiments and Dressings • Fresh Lumpiang Ubod • Tod Mun Pla • Thai Fish Cakes with Sweet Chili Dip • Soup • Cream of Pumpkin with Cinnamon Croutons • Assorted Rolls and Sweet Butter • Main Course • Szechuan Kung Pao Chicken with Cashew Nuts • German Roast Pork Neck on Braised Champagne Cabbage with Mustard Sauce • Boneless Bangus Fillets a la Pobre on Soy • Calamansi Sauce • Stir-Fried Oriental Vegetables • Steamed Jasmine Rice • Dessert • Mango Pudding • Trio of Cakes and Pastries • Exotic Fruit Platter • Inclusions: • - One Round of Coffee/ Tea • - One Round of Iced Tea • - Stage • - LCD • - Projector • - Standard Centerpiece • VAT • Use of complete set of dinnerware, flatware and glassware for the occasion • Service Charge

  3. BANQUET BUFFET 2 PHP 950.00 per person Minimum of 30 persons Salad and Appetizer Fresh Lumpiang Ubod Duck Embutido Ensaladang Manga Green Mango, Tomato, Roast Eggplant, Onions and Bagoong Okoy Vegetable Fritters Soup Molo Soup Main Course Lengua Estofado Chicken and Pork Adobo Fish Fillet Escabeche Pancit Canton Guisado Steamed Pandan Rice Dessert Exotic Fruit Platter Leche Flan Palitaw Maja Blanca con Mais Prices are subject to 5% service charge and are subject to change without prior notice. As of August 2010 • Inclusions: • - One Round of Coffee/ Tea • - One Round of Iced Tea • - Stage • - LCD Projector • - Standard Centerpiece • VAT • Use of complete set of dinnerware, flatware and glassware for the occasion • Service Charge

  4. Buffet Menu • BANQUET BUFFET 3 • PHP 1150.00 per person • Minimum of 30 persons • Salad and Appetizer • Chinese Cold Cut Platter • Poached Chicken, Pork Sausage, Ham with Century Eggs • and Marinated Jelly Fish • Seared Tuna Carpaccio with Asian Slaw • Assorted Lettuces with Condiments and Dressings • Soup • Potato and Leek Soup with Bacon Bits • Main Course • Émincé of Pork Zurich Style with Mushrooms • in Cream Sauce • Dory Picatta on Tomato Linguine • Herb Roast Cornish Game Hen with Peppercorn • Sauce • Old-Fashioned Beef Pot Roast • Lyonnaise Potato • Pilaf Rice • Dessert • Assorted Mini Pastries • Vanilla Panna Cotta with Exotic Fruit Coulis • Apple Pie with Cinnamon Cream • Inclusions: • - One Round of Coffee/ Tea • - One Round of Iced Tea • - Stage • - LCD Projector • - Standard Centerpiece • VAT • Use of complete set of dinnerware, flatware and glassware for the occasion • Service Charge

  5. BANQUET BUFFET 4 • PHP 1400.00 per person • Minimum of 30 persons • Salad and Appetizer • Chicken Liver Pâté with Shallot Confit • Tapas Selection of Spanish Omelet with Olive Tapenade, Aubergine Caviar, Davao Goat Cheese Croquettas • Thai Beef Salad • Assorted Garden Green with Condiments and • Italian Dressing • Soup • Tomato Cream Soup • Main Course • Duck Casserole with Tomato, Olives and Pepper Stew • Poached Lapu-lapu Fillet on Cream Spinach • Kalbi Chim • Korean Beef Stew • Roast Garden Vegetable with Lemon Pesto • Penne Putanesca • Carvery • Roast Pork Belly with Honey Mustard Sauce • Dessert • Assorted French Pastries • Lemon Meringue Tartlet • Blueberry Cheesecake • Prices are subject to 5% service charge • and are subject to change without prior notice. • As of August 2010 • Inclusions: • - One Round of Coffee/ Tea • - One Round of Iced Tea • - Stage • - LCD Projector • - Elegant Centerpiece • VAT • Use of complete set of dinnerware, flatware and glassware for the occasion • Service Charge

  6. Buffet Menu • BANQUET BUFFET 5 • PHP 1600.00 per person • Minimum of 30 persons • Salad and Appetizer • French Duckling Terrine with Vegetable and Fruit Chutney with Cumberland Sauce • Shrimp Cocktail on Tequila Tomato Jelly • Tomato Mozzarella Salad with Basil and Virgin Olive Oil and Italian Cold Cuts • Assorted Mesclun Greens with Condiments • and Italian Dressing • Soup • Minestrone Tradizionale • Main Course • Lamb Navarin with Spring Vegetable (Lamb Stew) • or Roast Leg of Lamb Provençe Style • Grilled Salmon Fillet with Fresh Tomato • Basil Salsa • Grilled US Beef Medallion with Cream Forest • Mushroom Stew • Gratinated Broccoli and Cauliflower in Cheese • Sauce “Al Forno” • Fettuccine à la Bascaiola or Rice • Carvery • Roast Tom Turkey with Stuffing and Giblet Gravy • Dessert • Chocolate Opera Cake • Baked Strawberry Pavlova • Oreo Cheesecake • A Selection of Deluxe Pastries • Prices are subject to 5% service charge • and are subject to change without prior notice. • As of August 2010 • Inclusions: • - One Round of Coffee/ Tea • - One Round of Iced Tea • - Stage • - LCD Projector • - Elegant Centerpiece • VAT • Use of complete set of dinnerware, flatware and glassware for the occasion • Service Charge

  7. Cocktail Menu

  8. Cocktails Menu COCKTAILS 1 PHP 620.00 per person Assorted Nuts and Dried Fruits Pass-around Cold Hors d’oeuvres Traditional French Pissaladière with Homemade Sardines Vietnamese Steamed Vegetable Spring Roll with Peanut Sauce Hot Savory Fish Fingers with Remoulade Sauce Buffalo Chicken Wings Baked Four-Cheese Macaroni Desserts Fruit Tartelettes Chocolate Rum Balls • COCKTAILS 2 • PHP 800.00 per person • Nacho Chips with Chili con Carne, Tomato Salsa • and Sour Cream Dip • Pass-around Hors d’oeuvres • Shrimp and Tanigue Ceviche with Mango • and Cornick • Chicken Roulade on French Baguette • with Semi-dried Tomato Vinaigrette • Curried Vegetable Strudel • Hot Savory • Crispy Almond Crusted Fish Fillet • with Lemon Sauce • Spinach and Ricotta Cheese Quiche • BBQ Bacon-wrapped Cocktail Franks • Chicken Shish Tahouk with Pickled Papaya • Pasta Station • Linguine or Penne Pasta with Choice of: Cream, Pomodoro or Pesto Sauce • Desserts • Mini Fruit Pavlova • Chilled Chocolate, Banana and Rum Mousse • Inclusions: • - One Round of Coffee/ Tea • - One Round of Iced Tea • - Stage • - LCD Projector • - Standard Centerpiece • VAT • Use of complete set of dinnerware, flatware and glassware for the occasion • Service Charge • Inclusions: • - One Round of Coffee/ Tea • - One Round of Iced Tea • - Stage • - LCD Projector • - Standard Centerpiece • VAT • Use of complete set of dinnerware, flatware and glassware for the occasion • Service Charge

  9. Buffet Menu • COCKTAILS 2 • PHP 1000.00 per person • Nacho Chips with Chili con Carne, Tomato Salsa • and Sour Cream Dip • Pass-around Hors d’oeuvres • Shrimp and Tanigue Ceviche with Mango • and Cornick • Chicken Roulade on French Baguette • with Semi-dried Tomato Vinaigrette • Curried Vegetable Strudel • Hot Savory • Crispy Almond Crusted Fish Fillet • with Lemon Sauce • Spinach and Ricotta Cheese Quiche • BBQ Bacon-wrapped Cocktail Franks • Chicken Shish Tahouk with Pickled Papaya • Pasta Station • Linguine or Penne Pasta with Choice of: Cream, Pomodoro or Pesto Sauce • Desserts • Mini Fruit Pavlova • Chilled Chocolate, Banana and Rum Mousse • Inclusions: • - One Round of Coffee/ Tea • - One Round of Iced Tea • - Stage • - LCD Projector • - Standard Centerpiece • VAT • Use of complete set of dinnerware, flatware and glassware for the occasion • Service Charge

  10. Buffet Menu • COCKTAILS 3 • Chips, Pita, Papadum and Dips: Eggplant Caviar, • Hummus and Tzatziki • Pass-around Cold Hors d’oeuvres • Barbajuan of Pumpkin and Parma Ham • California Maki • Teriyaki Shitake Mushroom Tartine • Multi-layered Omelets with Tapenade, Goat Cheese and Sundried Tomato Marmalade • Hot Savory • Baked Potatoes with Bacalao Brandade Farce • Mini-Angus Burgers with Chipotle Salsa • Honey Soy-glazed Chicken Sausage • Crespelle al Horno • Oven-baked Ham and Cheese Crepe • Vegetable and Prawn Tempura Station • Desserts • Strawberry Shooters • Cheesecake Bars • Almond Pear Tartelettes • Prices are subject to 5% service charge • and are subject to change without prior notice. • As of August 2010

  11. Plated Menu

  12. Executive Set Menu EXECUTIVE SET 1 for three courses Choice of: One (1) Soup or Appetizer One (1) Main Course One (1) Dessert EXECUTIVE SET 2 for four courses Choice of: One (1) Soup One (1) Appetizer One (1) Main Course One (1) Dessert Soup Grilled Asparagus Cream Soup Roasted Red Capsicum Cream Soup with Sesame Seed Grissini Classic Tomato Soup with Pesto Croutons Shrimp Sinigang Soup Chicken Consommé with Vegetable Julienne Appetizer Assorted Mesclun Mixed Greens with Cherry Tomatoes, Olives and Carrots in Lemon Vinaigrette Classic Caesar Salad with Barbeque Chicken Nuggets Seared Tuna Salad Niçoise with Green Beans, Olives, Tomatoes, Boiled Eggs, Potatoes in Herb Vinaigrette Spinach Ricotta Cannelloni Basler Onion Tart with Emmental Cheese • Main Course • Grilled Italian Herbed Chicken on Tomato • and Vegetable Linguine • Baked Dory Fillet with Tomato Spinach Stuffing • and Chateau Potatoes • Breaded Pork Cutlet on Country Mash, • Tartar Sauce and Side Salad • Filipino Style Beef Steak with Garlic Jasmine Rice • and Pickled Vegetables • Dessert • Lychee Panna Cotta • Mocha Crème Brûlée • Apple Cobbler with Vanilla Ice Cream • Bread and Butter Pudding • Almond Pear Pie • Prices are subject to 5% service charge • and are subject to change without prior notice. • As of August 2010

  13. Prix Fixe Menu • PRIX FIXE 1 for three courses • Choice of: One (1) Soup • One (1) Main Course • One (1) Dessert • PRIX FIXE 2 for three courses • Choice of: One (1) Appetizer • One (1) Main Course One (1) Dessert • PRIX FIXE 3 for four courses • Choice of: • One (1) Soup One (1) Appetizer One (1) Main Course One (1) Dessert • Appetizer • Classic Shrimp Cocktail on Tequila Tomato Jelly • Chicken and Forest Mushroom Vol-Au-Vent • with Mesclun Mix Salad • Seared Cajun Tuna with Warm Romaine Spears • and Honey Mustard Sauce • Fresh Buffalo Mozzarella and Vine Ripe Tomato • with Pesto • Smoked Norwegian Salmon with Horseradish Cream and Seasonal Greens in Lemon Vinaigrette • Baked Three-cheese Spinach Gnocchi • Smoked Duck Breast on Marinated Melon • with Cranberry Coulis • Crab and Shrimp Spring Roll • with Cream Corn Dip • Soup • Artichoke Cream Soup with Parma Ham Crisps • Double Boiled Beef Consommé with Ox Tail Tortellini • New England Clam Chowder • Prawn Bisque • Classic French Onion Soup • Cream of Forest Mushroom with Truffle Foam • Main Course • Garlic Anchovy Studded Lamb Skewers, Mediterranean Vegetable Stew, Couscous and • Rosemary Jus • Sesame Crusted Norwegian Salmon Fillet with Baby Bokchoi, Capellini Pasta and Dill Nage • Pan-seared Beef Tenderloin, Buttered Broccoli Spears, Crisp Onion Rings, Fondant Potatoes • and Hollandaise Sauce • Poached Flounder Fillet Dugelere-Style • Sautéed Chard and Chateau Potatoes • Honey-Glazed Smoked Duck Breast • with Roasted Root Vegetables, Potato Mash • and Orange Jus • Barbeque Baby Back Ribs with Grilled Vegetables • and Baked Potato • Dessert • Kirsch Macerated Fresh Fruits with Vanilla Ice Cream • Ube and Macapuno Bavarian on Caramelized • Pineapple Sauce • Baked Mocha Cheese Cake with Pistachio Sauce • Normandy Apple Tart with Calvados Cream • White and Dark Chocolate Mousse with Brandy Snap • Prices are subject to 5% service charge • and are subject to change without prior notice. • As of August 2010

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