Author: Elisa Solimini

 

CARNIVAL BUFFET MENU
Antipasto and salads

A selection of antipasti consisting of fresh and cured meats, seafood, fish and poultry. Fresh
and composed salads, terrines and roulades accompanied by dressings, oils and vinaigrettes.

Soup

Cauliflower and cumin soup (V, LF, NG)

Pasta

With mushroom, pancetta, peas and cream

Mains

Oven-baked swordfish (NG, LF) with Mediterranean dressing
Grilled beef steak (NG, LF)in red wine jus, garlic, spring onion and parsley
Grilled boneless chicken tights (NG, LF) with spiced couscous and roast red pepper

Vegetable frittata (V, NG, LF)
Mixed seasonal vegetables (V, NG, LF)

Dessert

A generous blend of desserts, consisting of gâteaux, flans, mousses and
fresh fruit cuts, freshly prepared by our Pastry Chef

Cheese Station

A selection of cheese served with dried fruit, nuts, batons of vegetables, chutneys and jams.

Including free flow of wines, beers, soft drinks and water