THE BON VIVANT WEDDING MENU by sdsdfqw21

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									                     THE BON VIVANT WEDDING MENU

   ITALIAN ROLLS, OLIVE CIABATTA, FLAT BREAD AND MINI BAGELS SERVED WITH BUTTER AND
                              SELECTED MEDITERRANEAN DIPS

                                  PLATED STARTER
                           (CLIENT TO CHOOSE ONE OPTION)

      CHAR GRILLED EARTHY BLACK MUSHROOMS TOPPED WITH A FORREST MUSHROOM
 AND SCALLION RAGOUT - ACCOMPANIED BY A LIGHT HERB SUMMER SALAD WITH PROVELONE
                    CHEESE, COMPLIMENTED WITH A BEARNAISE SAUCE

 MESCLUN SALAD SERVED WITH CHAR GRILLED CHICKEN SATAYS SERVED WITH A LIGHT ORANGE
    AND CHIVE SAUCE - GARNISHED WITH SUN DRIED TOMATOES AND AVOCADO WEDGES

SIGNATURE CREAM OF BUTTERNUT SOUP SERVED WITH TOASTED ALMONDS, CREME FRAICHE AND
                     STACKED CIABATTA TOPPED WITH SALSA VERDI

   SEAFOOD MELANGE - SMOKED SALMON ROSES, SMOKED TROUT AND HONEY MUSTARD
   MEDALLIONS AND A MINI MARINATED SEAFOOD SALAD TOPPED WITH DEEP FRIED SCAMPI

     CANTONESE STIR FRIED CHICKEN AND CORN CREPES, FLAVOURED WITH BASIL LEAVES
                  - SERVED WITH A CHILLED VIETNAMESE MISTO SALAD

                               BUFFET MAIN COURSE
                          (CLIENT TO CHOOSE TWO OPTIONS)

CARVED GREEK MARINATED LEG OF LAMB SERVED WITH A RED ONION MARMALADE, MINT SAUCE,
                 REDUCED POT WINE JUS AND ROASTED PARSNIP CRISPS

   HERB CRUSTED SIRLOIN CARVED TO YOUR PREFERENCE AND SERVED WITH A CHOICE OF
 TWO SAUCES: CREAMY GREEN PEPPERCORN SAUCE AND A RED WINE BASED CHASSEUR SAUCE
                   (HORSERADISH CREAM AND VARIED MUSTARDS AVAILABLE)

   FLAT TOP GRILLED PORTUGUESE STYLED CHICKEN SERVED WITH A FRESH HERB AND BACON
           SAUCE, PERI PERI SAUCE AND BOWLS OF MEXICAN CHILLIES AND PICKLES

       ROAST LOIN OF PORK SERVED WITH SAVOY CABBAGE AND CREAMED POTATOES
       - ACCOMPANIED BY ROASTED, GLAZED MINI ONIONS, APPLES AND WALNUTS IN A
                               - BRANDIED APPLE SAUCE
                       - SHARDS OF CACKLING SERVED SEPARATELY

   SEARED NORWEGIAN SALMON SERVED WITH LEMON WEDGES AND A HOLLANDAISE SAUCE
                         WITH SHRIMPS AND MUSHROOMS
                                CASSEROLE SELECTION
                           (CLIENT TO CHOOSE THREE OPTIONS)

  CHICKEN CHARTER PIE WITH BABY LEEKS AND SEARED PEPPERS TOPPED WITH CRISP FLAKY PASTRY

  MARSEILLE STYLED SEAFOOD CASSOULET: KINGKLIP MEDALLIONS, GRILLED FALKLAND CALAMARI,
                         NORWEGIAN SHRIMP, CANADIAN SALMON,
 HALF SHELLED MUSSELS BOUND IN A PROVENCALE TOMATO AND DILL SAUCE SERVED WITH SAUCE
                            ROUILLE AND TOASTED BRUSHETTA

    LAMB “KORMA” CURRY FLAVOURED WITH CREAMED CASHEWS AND SPINACH - SERVED WITH
          TRADITIONAL SAMBALS, MINI ROTI BASKETS AND VARIED SPICED POPPADUMS

  GRILLED, PEPPERED SALMON SKEWERS SERVED ON A BED ON ASIAN GREENS AND SERVED WITH A
                           LIGHT AVOCADO AND WASABI FRAPPE

          TUSCAN STYLED CHICKEN CACCIATORE TOPPED WITH GRILLED POLENTA AND
                             DEEP FRIED CANDIED AUBERGINE

   GRILLED LAMB CUTLETS SERVED WITH MINI ONION AND CRESS TARTS AND A SOUBISE SAUCE

  MEDALLIONS OF RUMP TOPPED WITH SEARED MUSHROOMS - SERVED WITH A BORDEAUX SAUCE
                          FLAVOURED WITH GRAINY MUSTARD

                            ACCOMPANYING VEGETABLES
                            (CLIENT TO CHOOSE FIVE OPTIONS)

                                  CREAMED SPINACH PIE

DUO OF BROCCOLI AND CAULIFLOWER “MORNAY” CENTRED WITH JULIENNE OF GINGERED CARROTS

   VITAL VERTE VEGGIES...A SPRING SELECTION OF SNOW PEAS, LEEKS, BABY GEM SQUASH, BABY
              MARROW AND PEPPERS FLAVOURED WITH A MINTED CHERVIL BUTTER

          BANYAN STYLED EASTERN VEGETABLE CASSOULET BOUND IN COCONUT MILK

       BUTTERNUT WEDGES AND GLAZED PUMPKIN TOPPED WITH RIBBONED COURGETTES

       CHEF’S CHOICE OF SEASONAL VEGETABLES- SELECTED ACCORDING TO YOUR MENU

           VEGETABLE LASAGNA SERVED WITH PARMESAN CHEESE AND VARIED PESTOS

   BAKED TOMATO AND FETA TART TOPPED WITH PAN FRIED BALSAMIC ROSA TOMATOES AND
                                MINI CORN SPEARS

                        CLIENT HAS A CHOICE OF TWO OPTIONS...
GRATIN DAUPHINOISE - LAYERED CREAMED POTATOES WITH GARLIC CHIVES AND FONTINA CHEESE

              ROAST NUTTY NEW POTATOES WITH BACON AND FLAT LEAF PARSLEY
                        (BACON CAN BE OMITTED ON PREFERENCE)

                  SIGNATURE CROQUETTE POTATOES OR BERNY POTATOES

                 ROAST POTATOES FLAVOURED WITH A REDUCED MEAT GLAZE
            SELECTED PASTA SERVED WITH ACCOMPANIMENTS AND A CHOICE OF TWO
                            SAUCES: ARRABIATA AND CARBONARA

     COUSCOUS “ROYAL”- COOKED THE TRADITIONAL NORTH AFRICAN WAY WITH SULTANAS,
                         DRIED APRICOTS AND MUSTARD SEEDS

      TRADITIONAL MEALIE PAP SERVED WITH A SIDE DISH OF CHAKALAKA SAUCE AND HOME
                                    ROASTED CHILLIES

                     STEAMED BASMATI RICE WITH CITRUS PEEL AND STAR ANISE

                  VEGETABLE PAELLA TOPPED WITH VEGETABLE TEMPURA - “AIOLI”

                                          DESSERT BUFFET
   CRUSTY PAVLOVA SERVED WITH CREME CHANTILLY, STRAWBERRIES AND CHOCOLATE SHARDS
                            - ACCOMPANIED BY FRESH FRUIT

SCOOPED ITALIAN ICE CREAM SERVED IN RAISED, COLOURFUL ICE BOWLS WITH A VARIETY OF SAUCES
              - BUTTERSCOTCH, BAR ONE CHOCOLATE AND BLACK CHERRY SAUCE

    WARM STICKY TOFFEE PUDDING SERVED WITH A VANILLA SEED SAUCE AND POACHED PEARS
                                         OR
    STACKED WAFFLES OR FLAP JACKS ACCOMPANIED BY BOWLS OF NIBBED NUTS, MAPLE SYRUP,
             CANDIED BANANA, HONEYED ALMONDS, NOUGAT AND ICE CREAM

                            CHEF’S CHOICE OF SIGNATURE CHEESE CAKES

                   CHOCOLATE MARQUISE GARNISHED WITH HAZELNUT BISCOTTI
                                            OR
                       CREME BRULEE - THE ORIGINAL FRENCH VERSION!!


         COUNTRY CHEESE BOARDS WITH A SELECTION OF LOCAL AND IMPORTED CHEESES
                               - SERVED WITH BOWLS OF:
                                        PICKLES
                                        GRAPES
                                       PRESERVES
                                    DRIED MANGO
                                       CRACKERS
                                 PARMESAN PALMIERS...

            COMPLIMENTARY CUISINE BON VIVANT BRIDAL TRAVEL PACK ON DEPARTURE
        INCLUDING HOME MADE SHORTBREAD, FUDGE, CHOCOLATE AND WALNUT BROWNIES,
              MINI CHEESES, FRESH FRUIT, HAND MADE GRANARY AND NOUGAT BARS
                                   ...BEAUTIFULLY PRESENTED!!


  MENUS ARE COSTED USING UP TO DATE SUPPLIER PRICES PLEASE EMAIL US YOUR SELECTION FOR COSTING PURPOSES
                          MENUS CAN BE TAILOR MADE TO YOUR THEME OR BUDGET
                  SHOULD YOU HAVE A SPECIFIC BUDGET, PLEASE INCLUDE THIS IN YOUR EMAIL

                           SURCHARGES MAY APPLY FOR GROUPS SMALLER THAN 50
                          SURCHARGES MAY APPLY ON SUNDAYS & PUBLIC HOLIDAYS
                            ALL PRICES EXCLUDE VAT, SETUP, BURNERS & DELIVERY
                              MENUS ARE SUBJECT TO SEASONAL AVAILABILITY
                          PRICES ARE SUBJECT TO CHANGE WITHOUT NOTIFICATION
                               CBV STANDARD TERMS AND CONDITIONS APPLY
                 THE EXTRAVAGANT WEDDING MENU

                                    CANAPES
   SALMON TARTAR SERVED ON TOASTED BRUCHETTA TOPPED WITH MUSTARD CRESS,
                        TAPENADE AND CAPER BERRIES

      MINI DOUBLE BAKED GOAT’S CHEESE TARTS GARNISHED WITH A RED ONION
                         MARMALADE AND SALSA VERDI

                    HOME MADE PHYLLO PARCELS FILLED WITH:
              CHICKEN, TARRAGON AND SUN DRIED TOMATO FRICASSEE
                         CAPE MALAY FRUITY BEEF BABOTIE
                    SAUTEED YOUNG SPINACH WITH PINE NUTS

 GRILLED CHICKEN SATAYS SERVED ON DEEP FRIED BANANA LEAVES ACCOMPANIED BY AN
  ASIAN CREAMED LIME STYLED MARGUERITA FRAPPE - served in Funky Marguerita Glasses

                                PLATED STARTER
 CHIVE AND WALNUT CREPES FILLED WITH INDONESIAN STYLED VEGETABLES SERVED WITH
    A ROASTED PUMPKIN AND RICOTTA SALAD - TOPPED WITH GRILLED FETA CHEESE
                         AND DRESSED ROCKET LEAVES

                             BUFFET MAIN COURSE

                             SEAFOOD SELECTION
TRADITIONAL SWEDISH GRAVADLAX ACCOMPANIED BY A LIGHT SWEDOISE SALAD, CRACKED
               PEPPER AND A HONEYED DILL AND MUSTARD DRESSING

   FRESH OYSTERS SERVED WITH TRADITIONAL ACCOMPANIMENTS INCLUDING A FRESH
                       RED WINE AND SHALLOT VINAIGRETTE

                         FRENCH STYLED MOULLE MARINIER

    BOUILLABAISSE SERVED IN ESPRESSO CUPS ACCOMPANIED BY SAUCE ROUILLE AND
                            TOASTED GARLIC BAGUETTE

    ORIENTAL INFUSED KINGKLIP MEDALLIONS SERVED ON A BED ON STEAMED ASIAN
        GREENS WITH SPROUTS, WATER CHESTNUTS AND PEPPERED LIME LEAVES

  SAUTEED QUEEN PRAWNS ACCOMPANIED BY VARIED HOME MADE SAVOURY BUTTERS
                  AND LEMON WEDGES - CHEF IN ATTENDANCE


                             OTHER SELECTIONS....
AGED ROASTED RUMP TOPPED WITH A FRESH HERB GREMOLATA SERVED WITH TRADITIONAL
       ACCOMPANIMENTS, REDUCED RED WINE SAUCE AND A BERNAISE SAUCE

            GRILLED FRENCH TRIMMED LAMB CUTLETS “BOURGUIGNONNE”

 PEKING DUCK SERVED WITH A PLUM SAUCE AND A CANTONESE STYLED DIPPING SAUCE
          CUISINE BON VIVANT’S ORIGINAL THAI GREEN CURRY SERVED WITH STEAMED BASMATI RICE

                                 CASSOULET OF GUINEA FOWL “CREME DE CASSIS”

                                       ACCOMPANYING VEGETABLES
           GRILLED BATONS OF BAKED POLENTA AND SAGE TOPPED WITH GRATED FETA CHEESE AND
                              FLASH FRIED, EARTHY FORREST MUSHROOMS

         BUTTERNUT QUARTERS BAKED WITH OLIVE OIL, ROCK SALT - TOPPED WITH SHAVED PECORINO
                                CHEESE AND DEEP FRIED BASIL LEAVES

            LIGHT CASSEROLE OF BUTTER LEEKS, FEVES AND PANCHETTA BOUND IN A CHABLIS SAUCE

                                    VEGETABLE PAELLA SERVED IN CATAPLANAS

              GRILLED AUBERGINE WITH SPRING ONIONS SERVED WITH A GRAPE SEED VINAIGRETTE

             VEGETARIAN BANITSA SERVED WITH DOUBLE CREAM GREEK YOGHURT WITH OLIVE OIL

                  SIMPLE SALAD BUFFET..SALAD GREENS AND HERBS, ROASTED ROSA TOMATOES,
                 CUCUMBERS, SPRING ONIONS ACCOMPANIED BY A CHOICE OF TWO DRESSINGS

                                               SELECTED CHEESES
                                          FOX AND CROW CHEDDAR
                                                 GRAND BRIE
                                                   CHEVIN
                                            CRUMBLY BLUE CHEESE
                            ACCOMPANIED BY PRESERVES, FRESH FRUIT PLATTERS, NUTS
                               CRISPY BAGUETTE AND HOME MADE SALT CONFITS
                             BOWLS OF: OLIVES, GHERKINS, PICKLED ONIONS, CAPERS

                                                BUFFET DESSERT
                                                BAKED CITRUS TART

                                       CREME BRULEE “MARIE ANTOINETTE”

       FUNKY BERRY SHOOTERS TOPPED WITH CLOTTED YOGHURT, ACACIA HONEY AND DAMARA SUGAR

                                      GLASSES FILLED WITH LAYERED TIRAMISU

            SIGNATURE DEEP FRIED NOUGAT ACCOMPANIED BY PETIT SCOOPED ITALIAN ICE CREAM

                                               ON DEPARTURE....
                                 HAND MADE SELECTED BELGIAN TRUFFLES “JAVA”

        MENUS ARE COSTED USING UP TO DATE SUPPLIER PRICES PLEASE EMAIL US YOUR SELECTION FOR COSTING PURPOSES
MENUS CAN BE TAILOR MADE TO YOUR THEME OR BUDGET. SHOULD YOU HAVE A SPECIFIC BUDGET, PLEASE INCLUDE THIS IN YOUR EMAIL

                                  SURCHARGES MAY APPLY FOR GROUPS SMALLER THAN 50
                                 SURCHARGES MAY APPLY ON SUNDAYS & PUBLIC HOLIDAYS
                                   ALL PRICES EXCLUDE VAT, SETUP, BURNERS & DELIVERY
                                     MENUS ARE SUBJECT TO SEASONAL AVAILABILITY
                                 PRICES ARE SUBJECT TO CHANGE WITHOUT NOTIFICATION
                                      CBV STANDARD TERMS AND CONDITIONS APPLY

								
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