Buffet Selection - Mediterranean Flavours
Butler passed or stationed. There is a minimum of 20 pieces per hors d’oeuvre
Clients to choose by the Piece
Soup
Roasted Eggplant & Garlic Soup
Cold Selections
Frisèe, Lolo Rossa & Red Oak Lettuce with Sherry Thyme Vinaigrette, Anchovy Vinaigrette, Crispy Onion and Olive Tart, Marinated Beets with Tarragon and Goat’s Cheese, Olive Oil Roasted Potato Salad with Spanish Jamon, Sweet Onions & Olives, Marinated Hearts of Palm with Cucumber and Feta Cheese, Oregano Vinaigrette, Marinated Shrimp & Fennel with Lime and Dill Yogurt, Capresse Salad with Basil Vinaigrette, Balsamic Stewed Mushroom and Tomato Onion , Large selection of Artesian Style Breads Served with Assorted Olive Oils & Tapenades
Main
Leg of Lamb Stuffed with Olives and Sun Dried Tomatoes, Preserved Lemon Basil Jus, Potato Gnocchi with Pumpkin and Mushrooms, Parmesan Cream, Rotisserie style Rosemary Chicken with Lentils Ragout, Steamed Grouper with Shellfish, Bouillabaisse , Ratatouille and Creamy Shallot Polenta
Desserts
Pistachio Kadaif, Lemon Tart , Almond and Apricot pie (fig in season), Piedmont Praline and chocolate gâteau, Fried milk, Crème Catalane and Salade de Fruit
Buffet Selection - Portuguese BBQ
Starters
Algarve Clam Soup with Leeks and Coriander, S. Miguel Olive Oil Marinated Peppers with Garlic Confit, Octopus Salad with Red Onions & Herbs, Assorted Greens with Onions, Local Olive Oil & Wine Vinegars, Jars of Marinated Olives, Traditional Stuffed Local Spider Crabs, Crispy Croutons, Marinated Pig Trotters and “Frade”, Beans in Onions and Garlic Vinaigrette, Mussel and Fava Bean Salad, Assorted Charcuterie to include: Presunto, Paiolas, Salpicão & Paio Enguitado, Assorted Cheeses from Douro & Alentejo with Artisan Style Country Breads
From the Grill
Sardines with Sea Salt, Garlic and Lemon Marinated Shrimp Skewer, Lobster Tails with Lime Coriander Butter, Brazilian Style Picanha, Vilão Sauce, Sweet Paprika Pork, Ribs, Chimichurri, Spicy Linguiça and Toscana Sausage, Piri-piri Chicken, Sea Salt, Baked Baby Potatoes “Murro”, Portuguese Green Beans with Pearl Onions
Desserts
Requeijão with Sintra Honey, Warm Travesseiros & Fruit Dips , Portuguese Sweet, Rice Pudding, Pão de Rala, Orange Torte, Almond Tart, Chocolate Pâvé with Ginja, Fig Compote
with Port Wine, Fresh Tropical Fruits
Plated Menus
Soups
Portuguese Clam Soup with Fresh Coriander & Leeks / Traditional Ericeira Shellfish Bisque / Local Asparagus Soup with Chouriço and Pesto / Pumpkin Soup with Almonds, Cinnamon Vanilla Oil / Cauliflower Velouté with Foie Gras and Truffles / Roasted Tomato and Balsamic Soup
Salads
Arugula with Radicchio, Goat’s Cheese and Confit Tomato Envelope with Olive Vinaigrette / Roasted Figs with Local Green Oak and Chicory, Portuguese Presunto, Blue Cheese and Port Wine Vinaigrette / Lollo Rossa and Endive, Marinated Grapefruit, Dates and Candied Walnuts, Sherry Thyme Vinaigrette / Hearts of Romaine Salad with Garlic Crouton, Oven Dried Tomato, Creamy Anchovy Dressing
Cold Appetizers
Senhor Adolfo” Goat’s Cheese Terrine with Grilled Mushroom Salad, Marinated Peppers and Olive Tapenade / Citrus Marinated Shrimp with Asparagus, Mango Tarragon Remoulade / Salmon Tartar with Lemon Confit, Tobiko Caviar Cream, Petite Herb Salad / Foie Gras Terrine with Moscatel and Spice Gelée, Peppercorn Brioche
Hot Appetizers
Pumpkin Risotto with Porcini Mushrooms, Truffle Oil and Parmesan / Seared Scallop, Truffle Potato Purée, Red Wine Jus / Brandade Cake with Coriander, Chorizo & Tomato Ragout / Duck Confit Cannelloni, Olive Oil, Tomatoes, Foie Gras Jus / Traditional Fish and Shellfish “Cataplana” Style Stew / Presunto “Pata Negra” Dusted Turbot, Celery Fondant, Creamed Leeks
Main Courses
Poultry
Olive Crusted Chicken Breast, Artichoke Barigoule, Garlic Jus / Roasted Guinea Hen Breast, Pumpkin & Mushroom Ragout, Onion Marmalade
Seafood & Fish
Olive Oil and Garlic Roasted Cod with Chickpea Purée with Coriander & Piperade Jus / Chorizo Crusted Grouper with a Stew of Tomatoes & Onions / Herb Roasted Monkfish with Fennel, Clams & Bacon, Clam Broth / Oregano Grilled Shrimp with Chouriço Bulgur, Olive Chimichurri / Butter Poached Lobster, Carrot Cumin Purée, Orange Lobster Sauce
Meat
Herb Roasted Beef Tenderloin, Mushroom & Smoked Bacon Ragout, Caramelized Spanish Onion & Walnut, Port Wine Jus / Beef Tenderloin “Au Poivre”, Grilled Asparagus, Balsamic Roasted Tomato, Cabernet Sauce / Red Pepper Marinated Pork Medallions, Braised Portuguese Cabbage, Shallot Jus / Roasted Rack of Lamb, Braised Artichoke with Linguiça & Confit of Garlic, Cumin Jus / Roasted Veal with Black Truffle Crust, Foie Gras Sauce
Vegetarian
Confit of Tomato Stuffed with Seasonal Vegetables, Parmesan Polenta Cake, Tomato Coulis & Basil Essence / Vegetable “Cataplana” with Oregano Broth / Vegetable “Paella” Stuffed Peppers, Roasted Fennel, Roasted Tomato Vinaigrette
Intermezzos
Sage Sorbet / Basil & Tomatoes Sorbet / Lemon Vodka / Aguardente de Mel Sorbet
Desserts
Roasted Comise Pear with Star Anis & Almond Pain de Gênes (Semi Candied Kumquats, Phyllo Crisp, Pear Wine Gelée) / Fromage Blanc Dome with Forest Berries Heart & Moist Pistachio Financier / Pâvé of Tropical Fruits and White Crème / Buchette of Milk Chocolate, Coconut Dacquoise, Spicy Apricot Chutney / Bouquet of Fruits with a Light Pelargonium Consommé Jelly and Nutty Crisps / Tasting of chocolates textures with roasted fruits and spices
* Please note prices may vary according to the choices made.
|
