|
I
CAESAR SALAD
PENNE PRIMAVERA
tubes of pasta simmered
in a pink sauce with julienne of vegetables
FETTUCINE ALFREDO
wide noodles tossed in
a cream sauce with sautéed mushrooms and ham
OR
Choose two pastas from the pasta selections
PROFITEROLES
II
TRADITIONAL CAESAR SALAD
PASTA SALAD
SHRIMP AND AVOCADO SALAD
MEAT LASAGNA
VIRGINIA HAM OR TURKEY CARVING
with traditional condiments
TIRAMISU
III
CURRIED CHICKEN SALAD WITH MANGO
SPINACH SALAD
PLATTER OF SHRIMP, SMOKED SALMON AND TUNA SALAD
FRESH ROAST SIRLOIN CARVING
with gravy, horseradish and mustard
CUCUMBER SALAD
with sour cream dressing
GERMAN POTATO SALAD
with non-mayonnaise
dressing
FRESH FRUIT PLATTER
TIRAMISU
IV
minimum of 20 people
PLATTER OF SEASONAL MELON AND PARMA HAM
SALAD OF ROMAINE LETTUCE
with croutons and Caesar dressing
POACHED DARNE OF SALMON
Served cold
FARFALLE (BOW TIE) PASTA SALAD
with grilled zucchini, eggplant
and tomato
CHICKEN CACCIATORE
Tender Slices of Chicken
Breast sautéed in a White Wine Sauce with Bell Peppers, Olives
and Mushrooms
RICE
ROASTED LEG OF LAMB CARVING
with Mint Sauce
PROFITEROLES
V
minimum of 25 people
MIXED ITALIAN ANTIPASTO
Stuffed peppers,
Grilled Vegetables, Marinated mushrooms and green asparagus with shaved
parmesan
CRISPY GARDEN GREENS with Bermuda onions
and cucumbers and a creamy balsamic dressing
BEEF STROGANOFF WITH WHITE RICE Strips of
tender beef sautéed in a Burgundy sauce flavoured with Gherkins
MEDITERRANEAN FISHERMAN’S DELIGHT Catch of the day pan fried and topped with sautéed cherry tomatoes,
olives, onions and herbs
ASSORTED BREAD BASKET OF MIXED ROLLS, FOCCACIA
AND BRUSCHETTA
TROPICAL FRUIT SALAD
CHOCOLATE MOUSSE
Notes
> All menus are served with a selection of
bread and butter
> Staffing, if required, will be priced according to our regular schedule
Equipment (china, cutlery, linen and glassware) will be charged at a rate
of up to $4.50 per person.
> Some menus may change due to availability of produce (mainly fish
and vegetables). Notice of changes will be given where possible
> Menu items can be inter-changed to provide a more suitable customized
menu and will be re-priced accordingly. If you are not satisfied with
the menu selections please contact Little Venice Catering (tel. 295-8279)
> These menus are for a buffet set-up. However, if you require a more
formal setting, we will be happy to provide additional menus.
Pasta
PENNE VEGETALI
Tubes of pasta with mixed seasonal
vegetables, garlic, extra virgin olive oil, crushed red pepper, basil and
grated parmesan cheese
FUSILLI SICILIANA
Twists of pasta sautéed
with tomato sauce, cubes of eggplant and basil, topped with fresh mozzarella
cheese
ORECCHIETTE CARDINALE
Ears of pasta tossed
with baby shrimps and pesto, finished with tomato concasse
FARFALLE RUSSIAN STYLE
butterfly pasta tossed
with smoked salmon, vodka and pink aurora sauce
RIGATONI ALLA BOSCAIOLA
large tubes of pasta
sautéed with bacon, mixed mushroom sauce, chopped parsley and creamy
gravy sauce
LINGUINE CASALINGA
Flat spaghetti with Italian
sausage, sun dried tomatoes, mushrooms and grated pecorino cheese
TORTELLINI AURORA
Three colored rings of pasta
filled with cheese, tossed with a light cream and tomato sauce
FETTUCINE ALFREDO
large noodles sautéed
with original Italian style alfredo sauce of mushrooms, peas, ham and cream
with parmesan cheese
LASAGNA DI CARNE
traditional meat lasagna
LASAGNA DI VEGETALI
mixed seasonal vegetable
lasagna baked with mozzarella and parmesan cheese
RAVIOLI CAPRESE
pockets of pasta filled with
cheese and spinach and served in an aurora sauce
SPAGHETTI POMODORO E BASILICO
spaghetti tossed
with fresh cherry tomato sauce, basil and garlic
Additional Buffet Menus
for a minimum of 50 guests
VI
SMOKED SALMON PLATTER
with traditional garnishes
MIXED SALAD
romaine lettuce, red chicory,
spinach and endive with peppercorn vinaigrette and salad shrimp
TOMATO AND MANGO SALAD
RIGATONE WITH VEGETABLES
Baby saucers of
pasta sautéed with asparagus, zucchini and mushrooms
SWEET AND SOUR CHICKEN
with vegetables,
pineapple and fresh ginger
PRIME RIB CARVING SERVED
with a rich gravy
and mustard
FRESH BERMUDA FISH
in a lemon butter sauce
RICE
ALMOND CHOCOLATE CAKE
GINGER BREAD
with Grand Marnier Custard
FRESH FRUIT SALAD
VII
SLICED TOMATO AND MOZZARELLA CHEESE
with
balsamic and basil vinaigrette
PINE NUT AND SPINACH SALAD
with toasted
croutons and vinaigrette dressing
CUCUMBER SALAD
with sour cream and dill
dressing
MARINATED AND GRILLED VEGETABLES
with parmesan
shavings
ROAST TENDERLOIN OF BEEF
accompanied by
provençale and bearnaise sauces
(sliced to order)
SAUTEED SHRIMP
in a spicy tomato sauce
ROASTED WHOLE ROSEMARY CHICKEN
with gravy
WHITE RICE
FRUIT TART - CHOCOLATE MOUSSE CAKE
CARAMELISED DARK AND STORMY BANANAS
To Top |
