Managers Buffet
Chicken
Angry Chicken – tender fillets of boneless chicken tossed with lychees and red Thai curry
Grilled, boneless chicken breasts – served with rosemary and grilled lemon, or a Peri-Peri rub
Coq au vin – tender pieces of chicken gently braised in red wine with bacon, mushroom & onion
Italian chicken – tender fillets coated with a fresh tomato & basil sauce
Chicken Korma – succulent chicken cuts, braised in a lightly spiced almond and yoghurt sauce
Chicken curry – a warming Indian style curry gently flavoured with aromatic spices
Chicken a ‘la King – an old favourite, prepared to an old family recipe
Oriental Chicken – tender chicken fillets prepared with fresh lime & chilli
Thai Green Chicken Curry – fillets of boneless chicken, enlivened with ginger, chilli, lemon grass and fresh chopped coriander
Chicken Cacciatore – tender cuts of chicken braised in a forest sauce of tomatoes, mushrooms, olives, wild herbs and red wine with a hint of garlic
Chicken & Feta Parcels – feta encased with tender chicken fillet, delicately infused with dill, coated with a fresh tomato sauce
Beef
Bourguignonne – tender cubes of prime beef braised in a rich red wine, mushroom, bacon and onion sauce
Stroganoff – strips of tender beef fillet sautéed with onions, mushrooms, and green peppers and finished with sour cream – Please be advised that our Stroganoff carries a
Curry – a mildly spiced, aromatic Indian curry
Casserole – cubes of beef slowly oven-baked in a rich sauce with seasonal vegetables
Hungarian Goulash – hearty stew flavoured with paprika, red peppers & cubed potatoes
Bobotie – the favourite traditional Cape Malay delicacy, slightly sweetened, lightly curried minced beef topped with an egg custard, traditionally served on saffron rice
Chili con Carne – ground beef with red kidney beans, simmered with onions, tomatoes and fresh chilli
Rare roasted beef fillet – sliced and presented with a rich pinotage and fresh herb jus
Lamb
Lamb & Tomato Bredie
Moroccan Lamb – tender cubes of lamb, gently braised with apricots, sultanas and chickpeas, aromatically flavoured with cumin and coriander
Cranberry Lamb Casserole – cubed leg of lamb slowly oven baked with cranberries
Pasta
Home-made Italian Lasagne – layers of pasta between creamy white sauce and your choice of meat, chicken or vegetable ragout
Ricotta & Spinach filled Cannelloni – glazed with a creamy white wine sauce
Penne – with Basil pesto and topped with toasted pine nuts
Fish
Fish Tagine – with a blend of North African spices
Grilled Salmon – with chilli and lime sauce
Grilled Kingklip Fillets – lightly grilled fillets of deep ocean Kingklip, topped with zesty lemon butter
Country Style baked hake fillets
Hake Provencal – grilled fillets of deep water hake served with a with tomato, white wine and olive sauce
Salad Sides
Curry bean salad with yellow sliced peaches
Three bean salad
Summer Coleslaw – coleslaw with pineapple, red pepper & cucumber
Waldorf – red & green apples, sliced Celery, chopped walnuts in a mayo dressing
Pear & Blue Cheese – finished with a light sour cream whip
Greek salad
Curried carrot salad
Caprese Pasta – Penne tossed with baby tomatos, mozzarella, tossed in a Basil pesto dressing
Pasta Napoli – with a Napolitana base sauce and mixed vegetables
Curry Noodle & yellow cling peaches
Three Cheese Pasta – Done with a light Vinaigrette, olives, mozzarella, feta & cheddar cheeses
Creamy Potato Salad
German Potato Salad – Baby potatoes bound in a sour cream dressing with crispy bacon bits, chopped gherkin and chives
Brown Rice & Lentil
Tomato, onion & sweet pepper salad – with a creamy dressing
Corn, red-pepper & pickle onion salad
Chickpea salad – done with a tomato salsa & corn
All items listed are subject to seasonal availability
Vegetable Sides
Beans Niçoise – beans done with bacon, chopped onion and a touch of garlic
Beans Almandine – with chopped onion & slivered toasted almonds
Carrots Lyonnaise – fresh carrots with chopped onion & dill
Carrots a ‘la orange – glazed carrots gently flavoured with orange zest
Fresh sliced carrots – with a parsley butter sauce
Cauliflower cheese
Indian-Style Cauliflower – lightly seasoned with cumin & curry, garnished with green peas
Broccoli with Spicy Chickpea Sauce – best with Lamb/Chicken
Braised Red Cabbage with Apples – good to accompany Pork / Gammon
Creamed Spinach – with a hint of garlic and nutmeg
Baked Butternut – tossed with olive oil, lightly flavoured with garden herbs
Butternut cubes – done with crumbled feta and pumpkin seeds
Oven-baked Butternut – done with cinnamon & honey
Ratatouille – baby marrow done with tomatoes, sweet peppers, brinjals & onion
Baby marrow – done with a mushroom cream sauce
Spiced Beetroot – flavored with coriander, allspice & garlic (suggested to accompany Fish / Pork)
Roasted vegetable medley – mixed vegetables basted with a sun-dried tomato & olive oil dressing
Baby Gems with a creamy sweet corn filling – topped with melted cheese – SEASONAL (for 40 guests or less ONLY)
Seasoned corn off the cob – with a butter sauce
Mint Peas
Peas & fresh sliced carrots
Peas & corn off the cob with butter
All items listed are subject to seasonal availability
Desserts
Country Fresh Malva Pudding –using a family favourite recipe passed down
Annie’s Baked Apple Charlotte – with a rich Crème Anglaise.
Sticky Chocolate brownies (served warm) – with Vanilla infused Ice Cream DEEP-FREEZE REQUIRED
Traditional Milk tart & cream – garnished with a syrupy koeksister
Lemon meringue pie
Petit pots of Peppermint tart
Baked Lemon cheesecake with a berry coulis
Italian Tiramisu – using freshly ground coffee beans & liquer to drench biscuits, dusted with cocoa
Old-fashioned Sherry trifle – served with custard & cream
Fresh fruit salad with Cream/Ice cream *DEEP FREEZE REQUIRED
Ice cream and chocolate sauce, garnished with a wafer biscuit *DEEP-FREEZE REQUIRED
Individual Apple crumbles served with whipped cream
A duo of white and dark chocolate mousses served in jam jars and topped with blackberry compote
Individual Crème Brule
A phyllo beggar’s purse filled with cinnamon pear and currant compote and served on a berry coulis with a duo of profiteroles
A tower of profiteroles alternately filled with Amarula and Kahlua creams, drizzled with dark and milk chocolate