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BANQUET KIT JUL16.pdf


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BANQUETING KIT 2016

B R E A K FA ST

C O N T I N E N TA L B R E A K FA ST

P L AT E D B R E A K FA ST

F U L L B U F F E T B R E A K FA ST

Minimum 35 people served buffet style

Minimum 35 people

Minimum 35 people served buffet style

Sliced seasonal fruit platter, bowls of whole fruit
(G)

Set on the table, platter style

COLD SELECTIONS

Sliced seasonal fruit (G)
Basket of pastries

Sliced seasonal fruit platter (G)
Burcher muesli
Selection of cereals
Selection of yoghurts
Basket of pastries
White, wholemeal, multigrain and raisin toast

Basket of pastries
Crunchy muesli with yoghurt and berry compote
Wholemeal, white, multi-grain and raisin toast
Selection of preserves
Selection of cereals
Selection of juices (G)

Please choose one of the following:


Lightly scrambled eggs with garlic, chives and parmesan



Lightly scrambled eggs with tomato, spring onion and cracked
pepper



Soft poached eggs (2)



Eggs Florentine - toasted sourdough topped with wilted English
spinach, a soft poached egg and hollandaise



Eggs Benedict - toasted sourdough topped with leg ham, a
soft poached egg and hollandaise

Freshly brewed coffee and tea

All the above items are served with crisp bacon, golden hash
browns, slow roasted tomato and butchers house made sausages

HOT SELECTIONS
Pancakes with maple syrup
Lightly scrambled eggs (G)
Crisp bacon
Golden hash browns (DF)
Baked beans
Button mushrooms (G)
Herb roasted tomatoes (G)
Chipolata sausages
Double smoked ham and cheese croissants

Fresh orange juice (G)

Selection of juices (G)

Freshly brewed coffee and tea

Freshly brewed coffee & tea

(G) – gluten free | (V) – vegetarian | (DF) – deep fried | Please let us know of any dietary requirements your guests may have.

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