MENU BUFFET 31st DECEMBER 2009-2010 OASIS TIMANFAYA GOLF
MENU BUFFET DECEMBER 2009-2010 STARTERS AND SALADS Bird’s salad with peppers and balsamic vinaigrette Assortment of pâtés and terrine of green asparagus Endives filled with blue cheese and toasted nuts Lollo Rosso Bouquet with cucumber ring Salmon Pudding Stuffed Turkey Ceviche with lime and green lemon with prawns with coriander and Spring onion Mussels in pickle Salmagundi of tuna with tomato, capers and red peppers Octopus salad with paprika and potatoes Roasted vegetables in Black olives salad With oregano and garlic
SAUCES Mayonnaise, aioli, tartar sauce y vinaigrette
SOUPS AND CREAMS Prawn cream soup with brandy perfume
RINCON DEL PESCADOS Boiled King Prawns with steamed mussels and assorted seafood Smoked Salmon with garniture Mere loin marinated with dill, sugar, and mustard sauce with honey
MEAT, FISH AND GARNITURES Pork medallions with plums and rosemary sauce Ox medallions with paprika, three pepper sauce and mushrooms Turkey medallions with soft chilli sauce Fish stew with potatoes, American peppers, almonds and roast tomatoes Filet of Panga with saffron sauce Tuna Tataky
MENU BUFFET 31 DE DICIEMBRE 2009-2010 GARNITURES Glaze Apples with cinnamon and brown sugar. Sweet Lombard with aromatic herbs bouquet. Creamy Risotto with tender vegetables, white wine and butter sauce Broccoli, carrots, potatoes and green asparagus French Fries Potatoes with onions and fresh basil PASTA Vegetable noodles with pesto sauce Spaguetti with oil, garlic and mussels with Jerez wine sauce ASSORTMENT OF CHEESE Manchego Spanish cheese Dutch cheese Canarias smoked cheese Philadelphia cheese cream
SHOW COOKING Bass to the oven with red wine sauce and grains of pepper POSTRES Chocolate Pudding Cheese cake Coffee Pudding Apple cake Assortment of pastries SWEETS Variety of Christmas sweets FRUITS Fruit salad with strawberry yogurt Fruit of the season Candy Bananas with orange flavour