Catering Menus

Salads & Cold Mezzeh

• Early star salad bar of; Either Grated Carrots with Raisins, Assorted Lettuce and Greek Cucumber, Pix and Mix OR Bit root salad, Cous Cous salad, Coleslaw Salad and African Kachumbari.

Sauces, Dressings & Condiments

• Thousand island, Balsamic, Yoga Sauce

Soup Station

• Either Cream of Tomato, Leak Carrot, Vegetable, Mushroom scented with basil, freshly baked rolls served with butter

Hot Entrée

• Flakes of Perslyed Beef Stew or Grilled beef steaks with Mushroom sauce
• Fish in Coconut Milk Curry or fish fillet al Orly
• Chicken with friken in puree      

Veggie Table

• Creamed spinach
• Tricolor of vegetables lightly sautéed in butter & Garlic (Florets of Cauliflower, Broccoli, and Battonets of Carrots and French Beans)

Accompaniment Starches

• Fried Matoke (Local Bananas), Rosemary potatoes, pilau, Vegetable Rice and Chapatti (White and Brown

Chef’s Carvery

• Either Roast Goat on spit with Minted Sauce, mickey lamb or Crackling pork

Assorted Dessert

• Assorted tropical fruit platter, assorted pastries,
• Tea and Coffee

Beverages – Non Alcoholic

• Sodas 300ml and Mineral water 500ml for all

Cold Canapés

• Assorted Fruit fingers in dips
• Veg fruit tarts in yoga sauce
• Smoked ham and cheese on grapes

Hot Canapés

• Soy and sesame beef skewers
• Vegetable samosas (cock tail)
• Honey glazed chicken wings
• Fish goujouns in tartar
•  Lolly seasoned Frank futters      

Dry Biting

• Roast cashew nuts
• Potato Crisps
• Banana Crips

Beverages; – Welcoming Soft drinks – Assorted tropical Cocktail juices (Mangoe, passion and cocktail)

Salads – Cold Mezzeh Starters

• Coleslaw Mombasa, African Kachumbari, Tomato vinaigrette and assorted dressings

Hot Entrées   

• Flakes of parslyed beef
• Grilled chicken “Ujamaa” – with a side sauce
• Battered Fish fillet in dill sauce

Veggie Station

• Stir Fried Vegetables (French beans, carrot wedges, peas and broccoli)     

Accompaniment Starches

• Braised rice Creole (vegetable rice)
• Cardamon Chapatti (brown and white)
• African Pilau
• Traditional Green Mokimo

Desert

• Freshly cut tropical fruit tarts for all (Pineapple watermelon and pawpaw)

Beverages – Non Alcoholic

• Soda and Mineral Water 300ml each for all

Bridal Table

• Ice cream and fruit salad for 20 people (bridal team)

Salads – Cold Mezzeh Starters

• Coleslaw Mombasa, African Kachumbari, Tomato vinaigrette and assorted dressings

Hot Entrées   

• Flakes of parslyed beef
• Grilled chicken “Ujamaa” 

Veggie Station

• Stir Fried Vegetables (French beans, carrot wedges, peas and broccoli)     

Accompaniment Starches

• Braised rice Creole (vegetable rice)
• Cardamon Chapatti (brown and white)
• African Pilau
• Traditional Green Mokimo

Desert

• Freshly cut tropical fruit tarts for all (Pineapple watermelon and pawpaw)

Beverages – Non Alcoholic

• Soda and Mineral Water 300ml each for all

Bridal Table

• Ice cream and fruit salad for 20 people (bridal team)

Salads – Cold Mezzeh Starters

• Coleslaw Mombasa

Veggie Station

• Stir Fried Vegetables (French beans, carrot wedges, peas and broccoli)     

Hot Entrées   

• Flakes of parslyed beef in mexicaine sauce          

Accompaniment Starches

• Braised rice Creole
• Cardamon Chapatti (brown and white)
• African Pilau

Bridal Table

• As above plus Chicken, Ice cream and fruit salad for 20 people (bridal team)