A TASTE OF PRATO N E P
ARABIC SHARINGMENU STARTERS Harrisa rubbed chicken | Caesar dressing, baby romaine (D)(G) Grilled halloumi | sun dried tomatoes (D)(V) Cold Mezze | hummus (V), Mohammara (G)(N)(V), vine leaves (V), Fattoush (G)(V), Beetroot Moutabel (D)(V), avocado labneh (D)(V), mixed pickles Fasolia bil zait | green beens with tomato, onion and garlic Spinach and Sumac salad (V) Bakers basket | home baked Arabic breads and rolls (G) Hot Mezzeh | lamb Kebbeh (G)(N), Cheese Sambousek (D)(G), spinach Fatayer (G)(N)(V) MAIN COURSE Shrimp and vegetable Salona (S) Mahi Harra | pan-seared fish, spicy tomato sauce (F) Mixed grill | Arabic selection of grilled meat and chicken kebab (N) Kabsa | traditional Arabic chicken and rice dish Sauteed vegetables with herbs (V) Orecchiette pasta | saffron, olives and asparagus (D)(G)(V) Moussaka | eggplant and chickpea stew (D)(G) DESSERTS Umm Ali (D)(G)(N) Fruit platter Arabic sweets platter (G)(N)
A TASTE OF ASIA
OUTDOOR BBQ
THIS MENU WILL BE SETUP AND COOKED FOR THE LENGTH OF THE EVENT IN AN OUTSIDE BUFFET STYLE BBQ Chicken tikka skewers Lamb kofta skewers Mediterranean vegetable skewers Beef bratwurst sausages Beef burger patties Herb and garlic marinated chicken breast Black bean BBQ burger Brioche rolls Hot dog buns Smokey fried onions Caeser salad with parmesan, croutons, beef pancetta and anchovy Asian slaw with crispy fried onions and soy sesame dressing Dressed os lettuce Sliced Roma tomatoes Aussie beetroot and feta salad with toasted pumpkin seed Penne pasta salad with russo salad Sliced cheddar cheese All BBQ condiments Ice cream and cone freezer station with waffle flakes and toppings
FIRST COURSE Foccacia | balsamic olive oil, sea salt (VE) - 1pc/person Mozzarella stuffed saffron arancini | tomato jam (V) - 1pc/person Baked Farinata | lemon, Grana Padano (V/VE) - 1pc per person Prato rosemary marinated olives (VE) Peppered carpaccio | beef tenderloin, roasted garlic aioli, sourdough chips (DF) Mahi Mahi crudo | lemon, capers, shallots and pickles (DF)(Sharing plate) SECOND COURSE Roasted beef Sirloin | served medium rare, Grana Padano, pesto and rocket (Sharing boards) Baked seabass | tomato compote, basil and lemon (DF) Gnocchi | poached in Napoli sauce, smoked mozzarella and basil (V/VE) Insalata | mixed leaves, toasted pumpkin seeds, cherry tomato, lemon dressing (VE) Garlic roasted potatoes in Italian herbs Chargrilled Mediterranean vegetables | oregano and olive oil (VE) DESSERTS Baked orange olive oil cake (VE) Tiramisu (Sharing style) Chocolate pignoli
FIRST COURSE Curry-spiced cauliflower popcorn | cos lettuce, tomato, onion (VE) Soy, honey and sriracha baked chicken wings with toasted sesame (DF) - 2pc/person Lamb yakitori skewers | miso glaze and fried onions (DF) - 1pc/person Mahi Mahi tataki | hoisin glaze, spring onion and chilli (DF) (Sharing plate) Steamed Chinese vegetable buns | hot and sour sauce (VE) - 2pc/person SECOND COURSE Miso marinated chargrilled sea bream | steamed greens, fried onions, lime Lentil and potato dahl | medium spiced, parsley garlic naans Sticky Thai style beef salad | cashew nut, chilli, coriander Steamed vegetable rice Chargrilled spicy and sweet corn Asian slaw DESSERTS Indian kulfi with toasted nuts Glazed coconut black rice pudding Taho pudding (VE)
AED 250/PERSON
AED 180/PERSON AED 220/PERSON (D) Dairy; (DF) Dairy-Free; (E) Egg; (F) Fish; (G) Gluten; (GF) Gluten-Free; (N) Nuts; (S) Shellfish; (V) Vegetarian; (VE) Vegan
AED 180/PERSON
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