Hors d’oeuvres

GARAMASALA BEEF

with a spicy mango dip

HERB & CHEESE STUFFED PASTA MEDALLIONS

tossed in pesto & served on skewers

FRUIT AND VEGETABLE SUSHI

exotic fruit and vegetable maki sushi with japanese rice served with a soya dip

first course

GRILLED JUMBO SHRIMP

with thai green curry dip
Served warm on a banana leaf

salad

ARGULA & WATERCRESS SALAD

with a pink grapefruit & pomegranites & a ginger-grapefruit dressing

dinner

DIJON APRICOT CHICKEN

boneless breast in a delicious white wine
and cream sauce
with rice pilaf

HOT SEASONAL VEGETABLES

fresh rolls & breads

with whipped butter

FRESH FRUIT DISPLAY

seasonal & exotic fruit 
sprinkled with berries

DESSERT

40.00 per guest with a minimum of 15 guests