Banquet Menu no. 3
Soups
- Cream of bay bolete mushroom soup with lazanki noodles
- Cream of tomato soup with sweet cream and basil leaves
Hot buffet menu
- Pork rolls baked with talegio cheese
- Chopped meat and pepperoni cutlets served over tomato sauce
- Barbequed chicken breast
- Meat stuffed cabbage rolls in creamy mushroom sauce
- Penne Arabiata with tomato sauce, capers and olives
- Cod fillet baked on a bed of spinach with wine sauce
Side dishes
- Steamed vegetables
- Curry rice with sugar snap peas
- Spinach dumplings / Boiled potatoes
Salads
- Cauliflower, sweet corn and green peas salad with garlic dressing
- Broccoli, bell pepper, cooked ham and cheese salad
- Crispy green salad with surimi and pickled onions
- Roast beef and fresh vegetable penne
- Bread, butter
Hors d’oeuvres
- Mozarella and tomatoes
- Selection of cold meats and sausage
- Selection of cheeses
- Roast beef, English style
- Roasted pork loin with prunes
- Vitello Tonato Veal
- Chicken timbales
- White asparagus and prosciutto di Parma served over Tartare sauce
- Salmon and Wasabi cream cheese
Desserts
- Chocolate mousse and raisins bathed in Amaretto
- Coconut milk
- Yoghurt mousse with jellied cherries
- Mini Apple pie
- Mini chocolate cake
Beverages
- Coffee
- Tea
- Mineral water
- Fruit juices
