GREEN TABASCO. FISH CAKES WITH CURRY MAYONAISE. & CHOPPED CAPERS. SHRIMPS WITH CAULIFLOWER CREAM, CRUNCHY ONION.
BUFFET MENU AP P ET IZER S SEA BASS CEVICHE WITH LIME, CHIVES, ORANGE ZEST, & GREEN TABASCO FISH CAKES WITH CURRY MAYONAISE & CHOPPED CAPERS SHRIMPS WITH CAULIFLOWER CREAM, CRUNCHY ONION & TRUFFLE OIL
SAL ADS QUINOA WITH HASELNUTS, HERBS & CITRUS DRESSING MANGO CAPRESE WITH RAISINS & BASIL
MAIN DISHES CHARCOAL BEEF TENDER WITH MUSHROOMS SAUCE & CONFIT TOMATOES SALMON FILLET WITH COUS COUS & HONEY MUSTARD SAUCE GLAZED CHICKEN THIGH WITH SWEET ‘N’ SPICY CHILI SAUCE & ROASTED SESAME SEEDS SERVED WITH STEAMED RICE WITH HERBS & VEGGIES
DESSERT CO RNER CHEESECAKE NO BAKE WITH FOREST FRUIT SAUCE BANOFEE (BUTTER BISQUITS, SLOW COOKED BANANAS WITH BUTTERSCOTCH SAUCE & WHIPPED CREAM) CHOCOLATE MOUSSE WITH GINGER CARAMEL & CRUNCHY ALMONDS
