FRIDAY EVENING MENU

starters

• Smoked Trout Roulade with Cream Cheese and Chive Served with Garlic Bruschetta

• Roasted Red Pepper Hummus & Cumin Hummus with Pita Chips (V)

• Mini Quiches (Sundried Tomato & Basil, Spinach & Feta) (V)

• Artisan Bread Display with A Variety of Country Breads & Rolls; Compound Butters (V)

salads

• Garden Salad Bar (V) (Included)

• Cous-Cous Tabbouleh with Parsley and Mint (V)

• Roasted Baby Vegetable Salad with Balsamic Glaze (V)

• Grilled Baby Corn & Avocado Salad with Lime Dressing (V)

• Asian Noodle Salad with Mixed Peppers, Leeks, Cashew, And Sweet Chilli Dressing

ROASTS and sauces

• Spiced Lamb Leg with Mint Yogurt

• Herb-Crusted Sirloin of Beef with Horseradish Cream

• Chimichurri

• Mushroom Sauce

CASSEROLES OR HOT DISHES

• Grilled Chicken Leg Quarter with Lemon & Herb Glaze

• Oven Baked Butterfish with Paprika and Peppers. Tartar Sauce and Lemon Wedges

• Butter Chicken with Naan Bread

• Traditional South African Potjie (Beef)

 VEGETABLE DISHES

• Glazed Sweet Potatoes with Maple Syrup & Peppadew (V)

• Honey-Glazed Carrots with Sesame (V)

• Creamed Spinach with Nutmeg (V)

 VEGETARIAN DISHES

• Vegetable Biryani with Basmati Rice & Yellow Dhal (V)

• Vegan Shepherd's Pie with Lentils and Sweet Potato(V)

• Wild Mushroom & Truffle Gnocchi Bake with Basil Pesto & Parmesan (V)

STARCHES

• Polenta Fries with Marinara Sauce (V)

• Roasted Potatoes with Garlic and Rosemary (V)

• Fried Rice with Vegetables

DESSERTS

• Lemon Meringue Pie; Tropical Fruit Salad; Salted Caramel Brownies

• Chocolate Marble Mouse Cups; Malva Pudding with Cinnamon Custard