CTICC Cuisine Collection 2011

8/3/2019 CTICC Cuisine Collection 2011

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Public Catering 3

On Request 5

Day Conference Package Catering

Breakasts 7

Rereshment Breaks 9

Lunches 11 21

Mid-Morning and Aternoon Breaks 23

Themed Breaks 25

Breakast Menus Buet 27 31

Breakast Menus Plated 33

Cocktail Menus 35 37

Late Substantial Cocktail Menu 39

Finger Fork Menus 41 43

Traditional South Arican Braai Menu 45

Cape Seaood B.B.Q Menu 47

Plated Set Menus 49 53

Banquet Buet 55

Main Course Buets 57 65

Crew Meals 67

Lunch and Snack Boxes 69 71

Healthy Options 73

INDEX

Cape Town International Convention Centre


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CAF FRESH

Assorted gourmet wraps

Selection o sandwiches

Assorted gourmet baguettes, Focaccia, and Panini

Portuguese chicken roll

Bee burger and chips

Pizza

Boerewors roll

Lasagne with side salad

Ches curry o the day

Chicken noodle stir ry

Prawn noodle stir ry

Fish and chips

Hot chips

Yoghurts

Cheese and biscuits

Cakes and gateauxs

Assorted deluxe desserts

Deluxe muns

Chocolate brownies

Assorted chips

Chocolate bars

PUBLIC CATERING PUBLICCATERING


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SUSHI BAR

Freshly prepared sushi to go

OYSTER BAR

Freshly shucked oysters on order

ASIAN NOODLE BAR

Prawn, chicken or vegetable stir ry to order

PIZZA BAR

Fresh pizza to go

SANDWICH AND WRAP BAR

Healthily prepared sandwiches and wraps

CHIP AND DIP

Fried chips to order with an array o dipping sauces

PASTA BAR

Freshly made pasta to order with a choice o pasta sauce

BURGER BAR

Chicken, bee or veggie burgers made to order

PATISSERIE BAR

Selection o baked and mousse desserts, pastries and high tea cakes

Availability and Operational hours o Ca Fresh will be at the sole discretion o the CTICC

Catering / Food and Beverage department. When planning your exhibition please ensure

that the kiosks located in Hall 1A, 1B, 2 and 3 are available.

ALSO AVAILABLE ON REQUESTONREQUEST


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BREAKFAST MENU

FULL ENGLISH BREAKFAST

ON THE TABLE

Platter o pastries and muns

Sliced resh ruit platter or

Swiss muesli and yoghurt

Breakast preserves

Fresh ruit juice

HOT BUFFET OR PLATED

Baked beans, grilled mushrooms or grilled tomato

Sauted potatoes or hash brown potatoes

Breakast sausage - bee, chicken or lamb

Scrambled egg or poached eggs

Macon bee or chicken or poached haddock

CONTINENTAL BREAKFAST DAY CONFERENCE PACKAGE

Plain, herb and cheese croissants with a variety o preserves

Assortment o Danish pastries and muns

Bakers basket o resh continental bread rolls and toast

Seasonal sliced ruit platters

Selection o cured and smoked cold meats

Local cheese platters

Selection o ruit and plain yoghurts with compotes

Selection o cereals

Fruit juices selection o orange and ruit cocktail

Freshly brewed coee and assorted teas

DAY CONFERENCE PACKAGE CATERING DAY

CONFERENCE


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REFRESHMENT BREAKS

ON ARRIVAL

Mini muesli and yoghurt shots

Freshly baked muns and mini Danish pastries

MID MORNING

Selection o closed and open sandwiches

Cookie jars

MID AFTERNOON

Mini health bars and chocolate brownies

Fresh ruit

DAY CONFERENCE PACKAGE CATERING cont DAYCONFERENCE


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LUNCHES

OPTION 1

COLD

Garden baby lea salad bar

Thai seaood glass noodle salad

Smoked chicken and pepperdew quiche

Salad nicoise

Home made breads and bread rolls

HOT

Pan seared bee llet with balsamic onions, and crisp rocket and marinated peppers

Jacket potatoes with coarse salt and rosemary

Baked vegetable cannelloni

DESSERT

Mini nut tartlets

Clotted cream

Crme caramel

Berry mille feur



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LUNCHES

OPTION 2

COLD


Crumbed calamari and rocket salad

Asian vegetable rolls with sweet soya sauce

Malay style pickled sh with toasted coconut


HOT

Spicy Sri Lankan coconut chicken curry with ragrant rice

Traditional accompaniments

Tortellini o wild mushrooms and braised spinach

DESSERT

Tipsy tart

Crme anglaise

Vanilla baked cheese cake

Fresh ruit kebabs with toasted coconut



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LUNCHES

OPTION 3

COLD


Calamari, tamarind and chilli salad

Greek meze platter


HOT

Grilled crusted line sh on steamed leeks with a baby prawn voloute

Herb pineapple rice

Baked butternut stued with spinach and eta cheese

Asian stir ry with peanuts and noodles served with sweet and sour sauce

DESSERT

Berry cheesecake

Fresh ruit tartlet

Classic crme brule



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LUNCHES

OPTION 4

COLD


Mini bagels with orange and dill smoked salmon

Noodle and chicken salad with crisp spring onions and roasted nuts

Japanese sushi rolls


HOT

Bee goulash served with pickled cucumber and yoghurt

Baked rice

Country vegetable bakeSundried tomato, rocket, and eta ravioli in arrabiata sauce

DESSERT

Mini lemon meringues

Dutch apple tart

Cappuccino mousse cake

Fresh ruit platters



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LUNCHES

OPTION 5

COLD


Roast tomato, mozzarella, and wild rocket salad

Spinach and eta quiche

Italian salami and vegetable pickles


HOT

Sticky roast chicken

Parsley new potatoes and sweet potatoes

Vegetable au gratin3 cheese and mushroom cappelletti in a Napolitano sauce

DESSERT

Chocolate spring rolls

Double thick cream

Fruit bavorois

Tiramisu



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Freshly brewed coee and tea with:

Biscuits R 25 pp

Donuts R 30 pp

Wafes R 45 pp

Pancakes R 40 pp

Brownies R 35 pp

Scones R 35 pp

Muns R 38 pp

Danish pastries R 38 pp

Filled croissants R 55 pp

Sandwich wedges R 45 pp

Open and canap style sandwiches R 55 pp

Sliced resh ruit platters R 35 pp

Fresh ruit kebab R 35 pp

Biscuit platter (per 10 pax) R 110 per platter

Assorted pastry platter (15 pieces) R 155 per platter

Mun platters (15 pieces) R 155 per platter

Fruit platters (per 10 pax) R 125 per platter

Fresh ruit bowl (15 pieces) R 85 per Bowl

MID MORNING AND AFTERNOON BREAKS

BREAKS


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Death by chocolate

Chocolate and pecan nut brownies, choc chip cookies and chocolate shortbread ngers

Proudly South Arican

Milk tarts, koeksisters, caramelised orange tartlet and hertzoggies

Health, Wealth and Happiness

Bran muns, oats and honey bars, ruit skewers and jungle mixes

Le Patisserie Delight

Caramel proteroles, petite ours, Linzer tartlets and riandes

Belgian Delight

Wafes and crepes with cream, nuts, coulis and sauces

Power break

Energy bars, chocolate dipped bananas and tropical ruit smoothies

Additional energy drinks

Red bull

Powerade

THEMED BREAKSR55 pp

BREAKS


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OPTION 1

Roasted vegetable quiche

Crumpets served with stewed berries

Scrambled eggs on a breakast mun with smoked salmon

Muesli with Greek yoghurt

Breakast pastries and condiments

Fresh ruit platters

Assorted smoothies

Fresh ruit juice

OPTION 2

Eggs Benedict

Filled croissants with pastrami and emmentaler cheese

Mushroom and pepper dew rittata

Pancakes with banana and ynbos honeyYoghurt and berries

Fresh ruit kebabs

Assorted smoothies

Fresh ruit juice

OPTION 3

Poached eggs on toasted rye with sauce mornay

Mini boerewors wheels

Savory pancakes

Fruit salad shots

Breakast breads and muns with condiments

Juice bar

BREAKFAST MENUS BUFFETR125 pp

BREAKFAST


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OPTION 4

COLD

An assortment o halaal cured and roasted cold cuts

Sliced cheese platters o local and imported cheeses

Plain, herb and cheese croissants with a variety o preserves

Assortment o Danish pastries and muns

Bakers basket o resh breads and bread rolls

Seasonal sliced ruit platters

Selection o ruit and plain yoghurts with stewed ruit

Selection o cereals including muesli, cornfakes,

All bran, weetbix and rice crispies

Fresh and skim milk

Fruit juices selection o orange, and ruit cocktail

HOT

Select One Dish

Scrambled eggs

Eggs Benedict

Poached eggs

Vegetable rittata

Select Two Dish

Bee macon

Mini breakast rump steak

Chicken macon

Spicy lamb sausage

Poached haddock

Bee boerewors wheels

Chicken sausage

Breakast bee patty

Breakast lamb patty

BREAKFAST MENUS BUFFETR145 pp

BREAKFAST


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OPTION 4 continued

Select Three Dish

Sauted potatoes

Hash brown potatoes

Lyonnais potatoes

Grilled tomato

Baked beans

Chilli bean chutney

Sauted mushrooms

Creamed corn

Tomato and onion smoortjie

Freshly brewed tea and coee

BREAKFAST MENUS BUFFET contR145 pp

BREAKFAST


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ON THE TABLE

Fresh ruit juices

Bakers platter o Danish pastries, muns and scones

Grated cheeses and jam conts

Fresh toast basket

STARTERS

Swiss muesli cocktail (layered with Greek yoghurt and ruit coulis)

Fresh seasonal sliced ruit served with ruit compote

Strawberry yoghurt timbale garnished with resh ruit

Cured and smoked cold meat and cheese platter

MAINS

Scrambled eggs with grated cheese, minute steak, tomato with c reamed corn,

grilled lamb chippolata and sauted potatoes

Scrambled egg, poached haddock with a chive cream sauce, grilled tomato,

hash brown potatoes and sauted mushrooms

Masala spiced scrambled egg, grilled chicken sausage, sauted potatoes, macon,

chillie beans and sauted mushrooms

Poached eggs benedict with rolled macon, grilled boerewors, sauted mushroom,

grilled tomato and sauted potatoes

Spanish omelette, grilled tomato, bee breakast patty, rosti potatoes and

grilled mushroom

BREAKFAST MENUS PLATEDR140 pp

BREAKFAST


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ALL COCKTAILS CAN BE SERVED TIPIA SERVICE, BUFFET OR TRAY

OPTION 1CHOOSE 5 COLD AND 5 HOT R 155 pp

OPTIONS 2CHOOSE 7 COLD AND 7 HOT R 175 pp

OPTIONS 3CHOOSE 9 COLD AND 9 HOT R 195 pp

COLD

Mozzarella, pesto and tomato bruschetta

Parmesan biscotti topped with gorgonzola cream and caramelised onions

Roast bee on camembert with cranberry glaze

Savory mini scones with smoked trout and chive cream

Assorted sushi and maki rolls

Shrimp and mussel quicheParmesan tartlet with seaood ceviche

Smoked salmon orks

Seaood cocktail with dill and lemon served in a shot glass

Vegetable crudits and dip platters

Thai prawn satay with a sweet chilli glaze

Asian vegetable wrap

Salmon and avo parcel

Oysters in hal shells

Herb crusted prawn skewer

Cherry tomato, bocconcini and basil skewers

Chicken liver parait with melba toast

Seared lamb with mint pea puree on tomato pikelets

Fresh smoked salmon trout with horseradish on rye breadSeaood cocktail with dill and lemon served in a shot glass

Selection o crudits, crisp garden vegetables and ruit sticks served with a variety o d ips

Marinated shrimps with wasabi and pickled ginger

COCKTAIL MENUAvailable rom 16h00 18h00

COCKTAIL


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HOT - Select 5 dishes

Char grilled chicken satays in a Thai peanut sauce

Cocktail samoosa with a spicy tomato relish

Mini seaood thermidor

Traditional bean bunny chows

Thai sh cakes

Prawn twister

Spinach and eta rissoles

Asparagus and eta cheese tartlet

Tandoori chicken kebab with a mint and coriander raita

Chicken and prawn wontons with a plum and sesame sauce

Vegetables and cashew nut spring rolls

Steamed dim sum

Peri peri wingletsMini chicken and peppadew quiche

Prawn tepura served with a teriyaki glaze

Sheish kebabs with a cucumber riata

Mini bee espedatas with Harrisa dip

Crumbed mushrooms lled with goats milk cheese

Mini seaood kebabs

Minted lamb cutlets basted in a garlic and honey marinade

Honey and ynbos glazed lamb kebabs

Crispy Peking duck pancakes with spring onions

Prawn spring rolls

Prawn bomb with a sweet chili glaze

Craysh samoosa

BBQ lamb ribs

COCKTAIL MENU contAvailable rom 16h00 18h00

COCKTAIL


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Choose a minimum o 4 stations at R60 per station

OVERVIEWTo create an inormal yet workable environment serving ood rom 8 themed ood stations

creating a ood market eel with a choice and variety second to none

CANAPS

A selection o canaps on open French bread, rye bread, tartlet cases etc with a variety o

llings served on trays by waiters

SEAFOOD STATION

A medley o smoked salmon, steamed whole prawns and calamari served cold with a

variety o condiments and sauces e.g. coral mayo, marie rose etc.

SATAY STATIONA selection o chicken, bee, vegetable and sh kebabs served with a variety o sauces and

dips e.g. peanut sauce, sweet chilli, wasabi mayo

CARVERY STATION

A carvery o buttock o bee served with cocktail Portuguese rolls, mustards, sliced tomato,

sliced cucumber, onions and lettuce

SUSHI STATION

A variety o Caliornia and maki rolls with pickled ginger, wasabi and Kikkoman Soya sauce

CURRY STATION

A selection o lamb Rogan josh, chicken and prawn curry and bean and potato served with

basmati rice, roti and traditional condiments

SAMOOSA STATION

An assortment o samoosas including mince, po tato, snoek, butternut and coriander, eta

cheese and g and sweet corn and cheese served with a chilli relish and tamarind sauce

RIBS AND WINGS

Lamb ribs, bee ribs and chicken wings basted in a honey and rosemary marinade

DESSERT STATION

A selection o our pastry ches creations

LATE SUBSTANTIAL COCKTAIL MENU(From 18h00 onwards)

COCKTAIL


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The idea is to create various stations and to create a ood market environment and eel

R60 pp per country with a minimum o 4 countries(Can be served or cocktail or lunch)

CHINESE

Chicken and vegetable spring rolls served with a sweet chilli sauce

Spicy bee and cucumber salad

Vegetable and noodle stir-ry

Sizzling bee with wok ried vegetables

Egg ried rice

INDIAN

Madras lamb curry

Roti, pila rice, picklesSelection o samoosas served with a chilli chutney

Vegetable briyani and dhall

ITALIAN

Italian salad

Antipasto platter

Baked sh with polenta

Spinach and eta cannelloni

JAPANESE

Selection o sushi including Nigiri, Maki and Caliornia rolls

Wasabi and pickled ginger

Tepenyaki o sh and calamari served with a teriyaki sauceOn braised sprouts and cabbage

MAURITIAN

Chicken and prawn gumbo

Mango savory rice

Cajun grilled line sh

Chilli and banana grilled kebabs

Cajun spiced prawn and pineapple skewers

AROUND THE WORLD FINGER FORK MENUFINGERFORK


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MORROCAN

Chermoula chicken

Minted dried ruit couscous

Braised baby potato and spinach with cumin

Moroccan spiced bee kebabs

SOUTH AFRICAN

Beetroot and eta salad

Pickled sh

Lamb and tomato bredie

Yellow rice

Sweet potatoes

Vegetable potjie

BELGIAN DESSERTS

Malva pudding

Fresh ruit tartlets

Sarchertorte

Baked cheesecake

Baklava

Tiramisu

Strawberry charlotte ruse

Deep ried sesame custard buns

Italian kisses

AROUND THE WORLD FINGER FORK MENU contFINGERFORK


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COLD

Selection o salad greens, accompaniments and condiments

Sweet potato, sour cream and herb salad

Beetroot and onion salad

Fruity coleslaw salad with pecan nuts

Bakers basket o corn bread, garlic b read, pot bread and rolls

OFF THE COALS

Lamb chops

Traditional boerewors

Bee steaklets

Chicken wings

Vegetable kebabs marinated in turmeric and yoghurt

HOT

Pap

Chakalaka

Corn on the cob

Potato bake

DESSERTS

Milk tart

Koeksisters

Trife

Malva pudding with vanilla custard

Fruit salad and ice cream

TRADITIONAL SOUTH AFRICAN BRAAI MENUR260 pp

BRAAI


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COLD

Greek salad

Marinated Mediterranean vegetables with resh rocket

Cape seaood salad

Bakers basket o breads, garlic bread and rolls

OFF THE COALS

Fresh whole snoek with an apricot glaze

Calamari steaks

Prince prawns

Fresh line sh

All served with garlic butter, peri peri and lemon bleur blanc

Crayfsh Additional R150.00 p.p

HOT

Savory rice

Mussel hot pot

Baked potatoes with sour cream

Balsamic glazed baby onions with tomatoes

Oven roasted Mediterranean vegetables

DESSERTS

Fruit Pavlova

Fresh ruit kebabs

Ebony and ivory mousse

Passion ruit Charlotte RusseMarbled chocolate orange and chocolate cheese cake

CAPE SEAFOOD B.B.Q. MENUR270 pp

SEAFOOD


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Lunch set menus minimum o 2 course rom R155 pp

STARTERSGrilled tiger prawn served on a bed o baby leaves accompanied

by avocado and mango salsa R 85

Thinly sliced bee carpaccio served with roasted baby beetroot,

watercress, parmesan, and olive oil R 80

Lightly smoked mozzarella cheese and slow roasted cherry tomatoes

served with rocket and dressed with apple balsamic vinaigrette R 70

Pesto rubbed chicken breast set on herb salad with calamata olives,

Danish eta, and cocktail tomatoes R 75

Goats milk cheese and g phyllo tart served on a seasonal salad bouquet

with toasted walnuts and balsamic reduction R 75

Paprika grilled chicken breast set on a petit salad bouquet served with

sweet melon and coriander salsa R 75

Marinated west coast mussel and calamari strips served with

baby garden greens, garlic croutons and wasabi mayonnaise R 75

Sesame crusted bee strips, spring onion and marinated peppers

served on herb salad with Indonesian soya sauce and alala sprouts R 75

Rosette o Franschhoek smoked salmon trout set on a salad bouquet

served with Melba toast, ennel inused crme raiche and lemon vinaigrette R 85

Marinated mushroom and eta cheese stack served with

sticky tomato salsa and seasonal salad bouquet drizzled with basil pesto R 70

ENTREES

Rich Cape craysh bisque topped with a chive cream

Fresh tuna carpaccio, rocket, parmesan shavings and roasted sesame and garlic dressing

Mozzarella, sweet basil, and almond ravioli napped with a tomato sauce aioli

East Arican prawn and coriander coconut soup

Cream o orest mushroom soup

Linguini pasta with hot smoked salmon, p rawns, mussels in a

delicate dill deurre blanc R 55

PLATED SET MENUS

PLATED


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DESSERTS

Italian tiramisu served with raspberry compote and chocolate coee beans

Dark chocolate mousse accompanied by balsamic inused strawberries and resh cat mint

Apple tarte tin with vanilla ice cream and an almond tuille

Baked lemon scented cheese cake with resh ruit and toasted almonds

Vanilla pannacotta served with blueberry compote and kiwi ruit

Iced white chocolate parait with seasonal ruit and mixed berry coullis

Vanilla crme brule with a phyllo pastry disc and stewed ruit

Baked chocolate pudding with peanut brittle and crme anglaise

Trio o strawberry, kiwi, and peach sorbet served with seasonal resh ruit and pistachio nuts

Baked macadamia nut and caramel tartlet with Chantilly cream

ALL DESSERTS R65 PER PERSON

South Arican cheese and biscuit platter (2 per table) R 28 pp

Selection o pastry ches riandise R 18 pp

PLATED SET MENUS cont

PLATED


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OPTION 1

R225 pp

PLATED STARTER

Mozzarella and roasted plum tomato salad with a herb garden bouquet, basil pesto and

an aged balsamic reduction

Baked goats cheese, pine nut and sage phyllo cigar with a herb salad bouquet and

raspberry vinaigrette

Creamy eta and walnut spring roll with a sweet g reduction, served with a roasted

beetroot and mint salad

Mediterranean Aubergine, tomato, goats cheese and sweet basil stack with a herb lavash,

red onion marmalade and a red pepper coulis

Oriental pancake lled with grilled chicken in a sticky plum sauce and spring onions

accompanied by a sweet Indonesian soy sauce and crisp Chinese green

Pate o smoked Franschhoek river trout with crisp melba toast with a bed o resh garden

greens and a citrus dill cream garnished with a rosette o resh smoked Norwegian salmon

Butternut and citrus soup with a lemon oam

BANQUET BUFFETBANQUET

RSE


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Selection o garden greens, condiments and dressing

Antipasto selection o grilled vegetables, onions, eggplant and baby marrows

CARVERY - Select 1 dish (additional item charged at R15.00 pp)

Herb crusted roast buttock o bee

Corn-ed roast chicken

Roasted minted leg o lamb

Rolled stued loin o bee

SAUCES - Select 2 dishes

Creamy trufe sauce

Pepper sauce

Pesto Jus

Minted demi glace


Cape Malay chicken curry

Crusted line sh with a lime butter sauce

Lamb madras curry

Mixed seaood thermidor with savory rice

Potato gnocchi with roasted onions and peppers and a saron veloute

Butternut, spinach and almond lasagna with resh rocket and mature parmesan cheese

VEGETABLES - Select 4 dishes

Golden roast potatoes

Gratin potatoes

Potato croquettes

Fragrant baked riceSavory rice

Tomato and sweet basil risotto

Couscous

Mlange o vegetables

Baked Mediterranean vegetables

Glazed carrots and broccoli almandine

Roasted butternut with green beans and mustard seeds

Grilled marinated Mediterranean vegetables

Caulifower and broccoli gratin

Cinnamon baked pumpkin

MAIN COURSE BUFFETMAINCOUR

RSE


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DESSERT BUFFET - Select 4 dishes

Tropical ruit salad

Mocha mousseMalva pudding

Trife

Tiramisu

Granadilla crme brule

Banno tartlets

Berry pannacotta

Milk tarts

Banana tartlets

Berry cheesecake

Mini ruit fan

Baklava

Fruit Pavlova

Mini koeksisters

Summer ruit tartlets

Fresh ruit kebabs

Chocolate tarts

Pecan nut tartlets

MAIN COURSE BUFFET contMAINCOUR

RSE


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OPTION 2

R235 pp

COLD - Select 5 dishes

Selection o baby salad greens, condiments and dressing

Caesar salad bar

Smoked salmon pate and toasted baguette

Caprese salad

Thai seaood salad with lemon grass

Calamari salad

Malay style pickled sh

Grilled chicken liver salad with mandarin segments

Spinach noodle and eta salad

Thai baby potato salad

Tuna, coriander and chilli pasta salad

Thai bee and cucumber salad

Bakers basket o resh breads and bread rolls

CARVERY - Select 2 dishes (additional item charged at R15.00 pp)

Herb crusted roast buttock o bee

Corn-ed roast chicken

Roasted minted leg o lamb

Rolled stued loin o bee

Herb crusted lamb rack

Whole llet o bee with a pommery mustard crust

SAUCES - Select 2 dishes

Creamy trufe sauce

Pepper sauce

Pesto Jus

Minted demi glace

MAIN COURSE BUFFET contMAINCOU

URSE


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Cape Malay chicken curry

Chicken and prawn vindalooCrusted line sh with a lime butter sauce

Lamb madras curry

Irish stew

Mixed seaood thermidor with savory rice

Bee pepper pot

Grilled line sh on a leek and mussel ravioli

Potato gnocchi with roasted onions and peppers and a saron veloute

Butternut, spinach and almond lasagna with resh rocket and mature parmesan cheese

Seaood paella

VEGETABLES - Select 5 dishes

Golden roast potatoes

Rocket crushed new potatoes

Gratin potatoes

Potato croquettes

Fragrant baked rice

Savory rice

Tomato and sweet basil risotto

Couscous

Mlange o vegetables

Baked Mediterranean vegetables

Glazed carrots and broccoli almandine

Roasted butternut with green beans and mustard seeds

Grilled marinated Mediterranean vegetables

Caulifower and broccoli gratinCinnamon baked pumpkin


URSE


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DESSERTS - Select 5 dishes

Tropical ruit salad

Mocha mousseMalva pudding

Trife

Tiramisu

Granadilla crme brule

Banno tartlets

Berry pannacotta

Milk tarts

Banana tartlets

Berry cheesecake

Mini ruit fan

Baklava

Fruit Pavlova

Mini koeksisters

Summer ruit tartlets

Fresh ruit kebabs

Chocolate tarts

Pecan nut tartlets


EALS


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Supplied to members o sta working at the CTICC

Can be served plated or buet with a vegetables option available

OPTION 1

French salad, shepherds pie, chocolate mocha mousse

OPTION 2

Mediterranean pasta salad, roast chicken, rosemary potato wedges, baked bu tternut,

natural jus, ruit salad and cream

OPTION 3

Three bean salad, homemade chicken pie, gravy and chips, peas, ruit trife

OPTION 4

Potato and chive salad, baked line sh, savory rice, seasonal vegetables, bread and

butter pudding

OPTION 5

Fruity coleslaw with pecan nuts, roast bee, roast potatoes, peas and carrots, peppermint

ridge cake

OPTION 6

Thai chicken noodle salad, lamb and potato curry, condiments, rice, ruit tartlets

OPTION 7

Greek salad, sh and chips, malva pudding and custard

CREW MEALSR75 pp

CREWM

E

OXES


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These boxes are designed or clients that are go ing o site on excursions and tours or

them to take along with them.

OPTION 1

R115 pp

Portuguese baguette with bee pastrami, grated gherkins and pommery mustard

1x cheese and biscuit portion

1x packet crisps

1x chocolate bar

1x ruit juice portion

1x whole ruit

1x cutlery pack

OPTION 2

R125 ppOlive and herb panini smothered with mozzarella cheese, smoked chicken, basil pesto on

resh rocket


1x packet jungle mix

1x dessert (cheesecake, crme caramel or ruit salad)

1x chocolate bar


1x whole ruit

1x cutlery pack

OPTION 3

R135 pp

Herb ocaccia layered with smoked salmon, chive cream cheese and salad greens


1x packet health mix

1x salad (waldor, pasta or rice)

1x dessert (cheesecake, crme caramel or ruit salad)


1x whole ruit

1x cutlery pack

LUNCH AND SNACK BOXESLUNCHB

BOXES


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OPTION 4 (BREAKFAST BOX)

R115 pp

Portion yoghurt

Mun

Jam portion

Butter portion

Health breakast bar

Juice portion

Croissant lled with emmenthaler cheese and salami

Fresh ruit

Cutlery pack

LUNCH AND SNACK BOXES contLUNCHB

OPTIONS


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OPTION 1

R115 pp

Mini panini with roast bee and gherkinGreek salad

Health bar

Tropical muesli mix

Fruit juice

Cutlery pack

OPTION 2

R115 pp

Pre-packed carrots and celery with humus

Muesli bar

Mini bagel with smoked salmon and cream cheese

Fruit salad

Fruit juiceCutlery pack

OPTION 3

R115 pp

Mini whole wheat baguette with smoked chicken and perinaise

Energy bar

Roasted nut mix

Pre-packed cucumber and chive cream cheese dip

Apple, celery and walnut salad

Fruit juice

Cutlery pack

OPTION 4

R115 pp

Mini olive occacia with mozzarella, sweet basil and tomato

Dry ruit mix

Health chocolate bar eg: snacker

Green salad

Cheese portion and biscuits

Fruit juice

Cutlery pack

HEALTHY OPTIONS HEALTHYO

Date post:	06-Apr-2018
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CTICC Cuisine Collection 2011

Documents