DROP OFF BUFFET

Pide topped with spinach, pomegranite and goat’s cheese (L)

Toasted pita breads with smoked aubergine pate (L)

Baklali Enginar artichokes topped with broad beans and parsley. Drizzled with lemon juice and olive oil (L;G)

Lettuce, tomato and cucumber topped with beef köfte (L;G)

Mini sweet potato salads

xxx

Chicken skewers served with a smoked garlic mayonnaise (L;G)

Kuzu Tandir slow roast lamb with fennel, cinnamon and citrus served with new potatoes and topped with yoghurt (L;G)

xxx

Raspberry and rose trifles (L;G)

Baklava (L)

6 RUOKALAJIN ILLALLINEN

ON ARRIVAL

Beef samoosas with a chutney dip

Kilpatrick oysters with bacon, Worcesteshire sauce and balsamic vinegar

STARTER – EUROPE

Marinated moose terrine served with toasted crouton, lettuce and a lingonberry jam

FISH – ASIA

Tiger prawn and vegetable tempura served with a tomato and chilli jam

SOUP – NEW ZEALAND

Tomato bacon soup topped with thyme, parsley and fresh (parmesan)

MAIN COURSE – SOUTH AMERICA

Fillet of lamb with a pomegranate sauce. Served with cassava chips and a chimmichurri mayonnaise

DESSERT – NORTH AMERICA

Mississippi mud pie set on a raspberry coulis with fresh berries and meringue

BURGER BUFFET

Tomato, mozzarella and basil pesto salad (G)

Asparagus and parma ham salad with a herbed dressing (L;G)

Green salad with pomegranite seeds and a herbed dressing (L;G)

BURGER BAR

Homemade beef (and some vegetable) burgers served with:

Burger buns

Lettuce

Sliced cheese

Sliced tomato

Gherkins

Jalapeno salsa

Sauteed mushrooms and onion

Blue cheese crème fraiche BBQ sauce and ketchup Dark List Acce

CLIENT MEETING

Beef tartar on bruschetta with capers, red onion, pepper, parsley and egg yolk (L)

Salmon sashimi with a wasabi and ginger cream (L;G)

Prawn crackers with a shrimp pate (L;G)

Mini tabbouleh salads topped with yoghurt, honey and cashew nuts (L;G)

Cape Malay pickled fish on rocket (L;G)

xxx

Chicken skewers with a peanut, coconut and soya dip (L;G)

Lamb breyani with a cucumber, onion and carrot relish (L;G)

Vegetable springrolls with a tomato and chilli jam (L)

xxx

Rhubarb pannacotta (L;G)

HOUSEWARMING

Poached tiger prawns with a sweet chilli dip (M;G)

Coconut and lime rice cakes topped with seared tuna and a soya glaze (M;G)

Beef carpaccio on bruschetta topped with mushroom, basil, black pepper, olive oil and parmesan cheese (G)

Tortilla chips with a roast red pepper mayonnaise (M;G)

Salmon sashimi (M;G)

xxx

Chicken skewers with a spicy peanut sauce (M;G)

Mini spoons offering reindeer wrapped in bacon on sweet potato with a berry compote (M;G)

Cocktail cups offering steamed rice topped with

Beef curry, cucumber and carrot salsa (M;G)

Vegetable spring rolls with sweet soya sauce (M)

xxx

Parisien fruit with a minted honey dip (M;G) e

CLASS REUNION

MENU

Tiikerirapu, mango, avocado ja tomaattihillokastike (M;G)

Viherslaatti, tomaatti, kurkku, sitruunakastike (M;G)

Naudan carpaccio, herkkusieni, basilika, parmesaanjuusto, balsamicosiirappi (G)

Myskikurpitsa, vuohenjuusto, kurpitsansiemen ja hunajasalaatti (L;G)

Focaccialeipä, voi (L)

xxx

Naudan ulkofile, pippurikastike (L;G)

Kanapaistileike, maapähkinävoikastike (L;G)

Piinatti ja itsetehdyt paneerjuusto-curry (G)

Riisi ja paistetut peruna (L;G)

xxx

New York sitruunajuustokakku (L) y

GRADUATION PARTY

MENU

KYLMÄT

Kreikkalainen salaatti, fetaa, mustia oliiveja (;G)

Rucola, mango, kurkkusalaatti (L;G)

Ceasarsalaatti, savulohi (L(G))

Mansikka-melonisalaatti, tuoretta basilikaa (L;G)

Itsetehdyt focaccialeipä (L)

Täyteläinen tuorejuusto yrteillä herkistettynä

LÄMPIMÄT

Kanafile, tomaattisessa parmesaani-kermakastikkeessa (L;G)

Porsaan sisafile, sienikastikekkessa (L;G)

Kesäkasviswokki, hunaja-sesamsiemenkastikkeessa (L;G)

Varhaisperuna (L;G)

JÄLKÄRI Brinkhall Sparkling omena pannacotta (L;G)