DCP - STANDING LUNCH MENUS

OPTION 1

MONDAY

Salads:
Carrot sticks, cucumber, radish, tomato, pineapple and mixed lettuce leaves, Pickled line fish with a citrus zest, Waldorf salad, Marinated carrot and pine nut salad

Main:
Beef goulash finish with sour cream, Kingklip and prawn sosaties with lime butter, Pumpkin ravioli, Chicken satay with a Thai peanut dressing, Savoury rice, Oven roasted butternut

Dessert:
Dark chocolate mousse on mixed berries, Fresh fruit salad with cream

TUESDAY

Salad:
Grilled haloumi and herb lettuce salad, Marinated potato salad with chives and balsamic dressing, Crisp fennel and walnut salad, Caramelized baby onions with blue cheese

Main:
Cape Malay chicken curry with coconut milk, Seared beef olives in a mustard jus, Grilled line fish with a coriander and caper salsa, Lamb sosaties glazed with a sweet , plum dressing, Yellow rice, Creamed spinach

Dessert:
Strawberry charlotte, Sago and cinnamon pudding, Fresh cut seasonal fruit platters

WEDNESDAY

Salad:
Caesar salad with a whole grain mustard dressing, Grilled vegetables with a sundried tomato pesto, Penne Pasta with feta and garlic chives, three bean salad,

Main:
Grilled beef and chorizo sosaties with herb roast potatoes, Lamb breedie topped with sundried tomatoes, Savoury Rice, Creamed spinach,  Thai fish cakes with crisp coriander noodles, Vegetable cannelloni with Brie,

Dessert:
Warm Malva pudding with vanilla custard, Trifle, Blue berry cheesecake

THURSDAY

Salad:
Cream of vegetable soup with cheese straws, Haloumi and cous cous salad, Tossed green salad with a onion dressing, Red coleslaw

Main:
Chicken ala king with seasonal mushrooms, Lamb assegai with a lemon yoghurt dressing, Fire roasted vegetable lasagna, Mini beef roti, Plan white rice, Cinnamon buttered pumpkin oven roasted

Dessert:
Black forest gateaux, Selection of Cape cheese with fresh fruit and preserves

FRIDAY

Starters:
Mixed leaf salad with croutons and blue cheese, Balsamic marinated Brinjal topped with shaved Parmesan, Chickpeas with coriander and cherry tomato, Button mushroom with chives and bell peppers

Main:
Classic beef Stroganoff finished with sour cream, Oven roast chicken breast, Line fish and Pepperdew kebabs with a cilantro cream, Seared lamb sosaties with a whole grain mustard jus, Parsley rubbed new potatoes, Buttered seasonal vegetables

Dessert:
Chocolate éclairs, Mini fruit tartlets, Fresh fruit salad with whipped cream

OPTION 2

MONDAY

Starters:
Spinach and feta salad napped with a balsamic cream, Fire roasted vegetables set with basil and shaved Parmesan, Pickled line fish, Tuna & olive open sandwiches, Thai chicken open sandwich, Home made vegetable terrine set with tarragon

Main:
Lamb and apricot sosaties on Savoury rice with a plum glaze, Sesame marinated chicken wings set with potato rosti, Char grilled vegetable kebabs with a sundried tomato pesto, Crumbed line fish goujons, Steamed seasonal vegetables

Dessert:
Light and dark chocolate mousse in glasses, Freshly cut fruit platters, Black forest cake

TUESDAY

Starters:
Caesar salad, Selection of cold cuts with pickles and preserves, Gratinated mussels set on cous cous, German potato salad, Open sandwich with rare roast beef and gherkins, Open sandwich with smoked trout and cranberry

Main:
Spicy beef olives set with new potatoes and button mushrooms, Beef and pearl onion, Sosaties roasted on hash browns, Chicken picata with tomato and coriander reduction, Penne pasta Aribiata, Seared line fish and pepper dew kebab napped with a bell pepper cream

Dessert:
Mini fruit tartlets, Mixed berry cheesecake, Trifle set in glasses

WEDNESDAY

Starters:
Min martin bar, Tofu with a black bean sauce on bean sprouts, Crispy chicken set with pink grapefruit and fennel, Mushroom and Parmesan salad, Selection of closed sandwiches, Platters of carpaccio with rocket and balsamic

Main:
Roasted chicken kebabs set with oven roasted new potatoes napped with a rosemary jus, Assortment of mini quiche, Spinach and ricotta cannelloni, Beef and Bamboo stir-fry, Savoury rice

Dessert:
Fresh fruit salad, Malva pudding and cinnamon custard

THURSDAY

Starters:
Californian salad bar, Celery, lettuce, Onions, capers, tomatoes, pineapple, radish, croutons, Rare roast beef with cocktail rolls and mixed pickles, Platters of smoked fish including salmon and butterfish, Selection of pates with fresh health breads

Main:
Prawn and Kingklip kebabs on sundried tomatoes cous cous, Chicken drumsticks with a cape Malay cream dip, Wild mushroom lasagne, Char grilled lamb and basil sosaties on a bed of yellow rice, Buttered seasonal vegetables

Dessert:
Ginger crème Brule, Pecan nut tart with whipped cream, cut seasonal fruits

FRIDAY

Starters:
Open sandwiches, Smoked salmon with capes and onion, Grilled lamb and humus, Fire roast peppers with pesto, Cheese straws, Tomato and basil soup, Traditional Greek salad

Main:
Salmon and black sesame kebabs set on savoury polenta, Chicken ala king with basmati rice, Lamb and humus wrap, Vegetable cannelloni with a three-cheese sauce, Seasonal vegetables

Dessert:
Amarula mousse, Koek sisters with a honey dip, Selection of mini French