Beruflich Dokumente
Kultur Dokumente
( MINIMUM 20 PERSONS)
CHILLED SMOKED SALMON ON CRISPY GREEN SALAD
SERVED WTH WARM PISTACHIO BRIOCHE
***
GOLDEN CHICKEN CANSOMME WTH VEAL
AND FRESH HERB QUENNLES
***
CHILLED CHAMPAGNE AND ROSE PETAL RANIT
***
GRILL JAVA SEA LOBSTER AMERICAIN
OR
PAN FRIED PRIME U.S FILLET OF BEEF SERVED
WITH A COGNAG AND GREEN PEPPERCORN SACE
***
LA ROSE BAKED ALASKA
***
TEA OR COFFEE
***
PETITS FOURS
***
***
FOIL BAKED PRIME U.S. TENDERLON
SERVED ON A CREAM MUSHROM SAUCE
OR
GRILLED MILD FED CALVES LIVER SERVED ON A VEAL.
HERB AND CIDER SAUCE
***
SELECTION FROM OUR SWEET TROLLEY
***
TEA OR COFFEE
***
LA ROSE PETITS FOURS
***
LUNCH AND DINNER SET MENU IV
(MINIMUM 20 PERSONS)
HOME MADE BEEF CONSOMME HENRY IV
TOPPED WITH FLAKY PASTERY
OR
CHIPS HOME MADE CHICKEN LIVER AND FRESH
HERB PATE SERVED WITH HOT BGRIOCHE
****
RED GRAVES AND LIME GRANIT
****
POACHED FILLET OF SALE WITH SMOKED SALMON AND
BRIE FLLING SERVED ON A COGNAG AND LOBSTER SAUCE
OR
PRIME U.S SIRLIONSTEAK WITH A GREEN
PEPPERCORN AND CREAM SAUCE
****
TEA OR COFFEE
***
LA ROSE PETITS FOUR
LUNCH AND DINNER SET MENU IIB
(MINIMUM 20 PERSONS)
FRESH CREAM OF MUSHROOM SOUP GARNISHED
WITH FINE STRIPS OF BEET ROOT
OR
MIXED SEASONAL SALAD WITH CHOICE OF DRESSING
***
WHITE WINE AND MINT GRANIT
***
ROAST BABY CHICKEN WITH
A BITTER SWEET ORANGE SAUCE
***
SELECTION FROM SWEET TROLLEY
***
TEA OR COFFEE
***
LA ROSE PETITS FOURS
***
LUNCH AND DINNER SET MENU IIA
(MINIMUM 20 PERSONS)
FRESH CREAM OF WHITE ASPARAGUS SOUP
SERVED WITH LEMON PUFF BISCUIT
OR
MIXED SEASONAL SALAD WITH CHOICE OF DRESSING
OR
WHITE WINE AND ORANGE GRANIT
***
POACHED FILLET OF SOLE FILLED WITH SHRIMP MOUSE
***
SELECTION FROM OUR SWEET TROLLEY
***
TEA OR COFFEE
***
LA ROSE PETITS FOURS
***
LUNCH AND DINNER SET MENUIC
(MINIMUM 20 PERSONS)
HOME MADE BEEF CONSOMME GARNISHED
WITH SAVOURY PANCAKE
OR
MIXED SEASONAL SALAD WITH CHOISE OF DRESSING
***
WHITE WINE AND LEMON GRANIT
***
SAUTE FILLET OF BEEF STROGANOFF
***
SELECTION FROM OUR SWEET TROLLEY
***
TEA OR COFFEE
***
COFFEE/ TEA
COCKTAIL VI
COLD FOOD
FISH STALL
: SMOKED SALMON
LOBSTER MEDALLIONS
PRAWN PYRAMDE
INDONESION
JAPANESE STALL
: TEMPURE
BEEF TERRIYAKI
CHINESE STALL
: STEAMBOAT
CARVING STATION
BUFFET
CHEESE
FRIUT
DESSERT
COCKTAIL V
COLD FOOD
INDONESIAN STALL
: PEMPEK PALEMBANG
LUMPIA
SATE
MARTABAK
JAPANESE
: CHICKEN YAKITORI
TEMPURA
BEEF TERRIYAKI
CHINESE STALL
: DIM SUM
STEAMBOAT
CARVING STATION
: LEG OF LAMB
: U.S. STRIPLOIN
BUFFET
CHEEESE
FRUIT
DESSERT
COCKTAIL IV
COLD CANAPES
: SMOKED SALMON
LOBSTER MEDALLIONS
SMOKED BEEF
LAMP MEDALLIONS
SHRIMPS
HOT FINGERFOODS
CARVING STATION
CHEESE
CONDIMENTS
COCKTAIL III
COLD CANAPES
: SADDLE OF VENISON
LOBSTER MEDALLIONS
DE- LUXE ASSORTED CANAPES
INDONESIAN
JAPANESE STALL
: SUKIYAKI
EBI FUARI
CHINESE STALL
: DIM SUM
CONTINENTAL STALL
CARVING STATION
BUFFET
CHEESE
FRUIT
DESSERT
COCKTAIL II
COLD CANAPES
HOT FINGERFOODS
CARVING STATION
CONDIMENTS
: ASSORTED NUTS
POTATO CHIPS
RELISHES
COCKTAIL I
COLD CANAPES
HOT FINGERFOODS
COCKTAIL VI
COLD FOOD
FISH STALL
: SMOKED SALMON
LOBSTER MEDALLIONS
INDONESIAN
JAPANESE STALL
: TEMPURA
BEEF TERRIYAKI
CHNESE STALL
: STEAM BOAT
CARVNG STATON
BUFFET
CHEESE
FRUIT
DESSERT
COCKTAIL V
COLD FOOD
: CHICKEN YAKUTORI
TEMPURA
BEEF TERRIYAKI
CHEESE
FRUIT
DESSERT
COCKTAIL IV
COLD CANAPES
: SMOKED SALMON
LOBSTER MEDALLIONS
SMOKED BEEF
LAMB MEDALLIONS
SHRIMPS
HOT FINGERFOODS