MENU DESCRIPTION

• Appetizers:

- Bruschetta from the Mediterranean region

In the context of an à la carte menu, Bruschetta from the Mediterranean region would typically be
offered as a standalone item that customers can order individually. Here’s how it might be
presented:

Bruschetta from the Mediterranean Region

 Grilled bread rubbed with garlic, topped with:

o Diced ripe tomatoes
o Fresh basil leaves
o Drizzle of extra virgin olive oil
o Sprinkle of sea salt
 Optionally topped with:
o Mozzarella cheese
o Balsamic glaze

This presentation allows diners to customize their order and enjoy the flavors of the Mediterranean
in a traditional bruschetta dish.

If bruschetta from the Mediterranean region were served on a buffet, it would typically be displayed
in a way that allows guests to serve themselves. Here’s how it could be set up:

Mediterranean Bruschetta Buffet

1. Grilled Bread Station:

o Sliced baguettes or ciabatta grilled and kept warm.
o Guests can help themselves to the bread.
2. Toppings Station:
o Diced ripe tomatoes
o Chopped fresh basil leaves
o Extra virgin olive oil
o Sea salt
3. Optional Toppings:
o Mozzarella cheese
o Balsamic glaze or reduction
4. Assembly Instructions:
o Guests can assemble their own bruschetta by spreading garlic on the grilled bread
and topping it with tomatoes, basil, olive oil, and salt. Optional toppings can be
added according to individual preferences.

This setup allows for a customizable experience where guests can create their bruschetta just the
way they like it, with all the flavors of the Mediterranean readily available.
• Primary Dish:

- Plant-based Curry Dish

For an à la carte menu featuring a plant-based curry dish, here’s how it could be presented:

Plant-Based Curry Dish

 Base: Fragrant jasmine rice or fluffy quinoa.

 Curry: Creamy coconut milk-based curry with a blend of spices like turmeric, cumin, and
coriander.
 Proteins: Tender chickpeas or tofu cubes, sautéed until golden brown.
 Vegetables: Fresh seasonal vegetables such as bell peppers, zucchini, and spinach.
 Garnish: Fresh cilantro or parsley, and a squeeze of lime for added brightness.

This dish offers a flavorful and nutritious option for diners looking for plant-based choices on the
menu.

When serving a plant-based curry dish on a buffet, you can set it up to allow guests to create their
own plate with various components. Here’s how you might organize it:

Plant-Based Curry Dish Buffet

1. Curry Station:
o Base: Fragrant jasmine rice and/or quinoa.
o Curry: Creamy coconut milk-based curry with turmeric, cumin, and coriander.
o Proteins: Options like chickpeas, tofu cubes, or lentils cooked in the curry sauce.
2. Vegetable Station:
o Fresh Vegetables: Bell peppers, zucchini, carrots, spinach, or any seasonal
vegetables available.
o Sautéed or Grilled Options: Offer some vegetables grilled or lightly sautéed for
added variety.
3. Condiments and Garnishes:
o Fresh Herbs: Chopped cilantro or parsley.
o Additional Flavors: Sliced chili peppers, lime wedges, or shredded coconut for
garnishing.
4. Bread Station:
o Naan or Roti: Offer traditional Indian bread options to complement the curry dish.

This setup allows guests to customize their curry dish according to their preferences, whether they
prefer more vegetables, a particular protein, or specific garnishes. It provides flexibility and ensures
everyone can enjoy a satisfying plant-based meal at the buffet.

- Barbecued Salmon with Sour Sauce

When offering barbecued salmon with a sour sauce on an à la carte menu, here’s how you might
present it:

Barbecued Salmon with Sour Sauce

 Salmon Fillet: Grilled to perfection, ensuring a juicy and flaky texture.

  Sour Sauce: A tangy sauce made with ingredients like lemon juice, vinegar, and a hint of
sweetness, balanced with savory flavors.
 Side Dish Options:
o Starch: Choices like roasted garlic mashed potatoes, wild rice pilaf, or quinoa.
o Vegetables: Seasonal vegetables such as grilled asparagus, sautéed green beans, or
a fresh garden salad.

This dish provides a balanced flavor profile with the smoky richness of grilled salmon complemented
by the bright and tangy sour sauce. The sides offer additional textures and flavors to complete the
meal.

Setting up a buffet station for barbecued salmon with sour sauce allows guests to enjoy a
customizable and interactive dining experience. Here’s how you could organize it:

Barbecued Salmon with Sour Sauce Buffet

1. Salmon Station:
o Grilled Salmon Fillets: Hot and freshly grilled salmon fillets, kept warm.
o Sour Sauce: Tangy sauce made with lemon juice, vinegar, and a touch of sweetness,
served in a warmed sauce boat or dispenser.
2. Side Dish Options:
o Starches: Choices such as roasted garlic mashed potatoes, buttered new potatoes,
or couscous.
o Vegetables: Offer a variety of steamed or grilled vegetables such as broccoli, carrots,
and bell peppers.
3. Condiments and Garnishes:
o Fresh Herbs: Chopped parsley or dill for garnishing.
o Additional Flavors: Lemon wedges, capers, or sliced chili peppers for those who
want to add extra zest to their dish.
4. Bread and Salad Station:
o Bread Selection: Assorted bread rolls or slices, including options like whole grain and
ciabatta.
o Salad Bar: Fresh garden salad with a selection of dressings, providing a lighter option
for guests.

This setup allows guests to create their own plates with the desired amount of salmon, sauce, sides,
and garnishes, ensuring a satisfying and personalized dining experience at the buffet.

• Dessert:

- Panna Cotta made with coconut milk and mango, topped with fresh fruit.

For an à la carte menu featuring Panna Cotta made with coconut milk and mango, topped with fresh
fruit, here’s how you might present it:

Coconut Milk and Mango Panna Cotta

 Base: Silky smooth Panna Cotta made with coconut milk, infused with a hint of vanilla.
 Flavor: Layered with mango purée for a tropical twist, providing a sweet and tangy contrast.
 Topping: Fresh seasonal fruits such as sliced strawberries, blueberries, and kiwi, arranged
attractively on top.
  Garnish: A sprig of mint or a delicate drizzle of honey for added elegance and flavor.

This dessert offers a refreshing combination of creamy coconut milk, exotic mango flavors, and the
vibrant colors and freshness of seasonal fruits, making it a delightful ending to any meal.

Setting up a buffet station for Panna Cotta made with coconut milk and mango, topped with fresh
fruit, allows guests to enjoy a customizable dessert experience. Here’s how you could organize it:

Coconut Milk and Mango Panna Cotta Buffet

1. Panna Cotta Station:

o Coconut Milk and Mango Panna Cotta: Individual servings of silky Panna Cotta
infused with coconut milk and mango purée, chilled and ready to serve.
2. Toppings and Garnishes:
o Fresh Fruit: Offer a variety of fresh seasonal fruits such as sliced strawberries,
blueberries, raspberries, kiwi, and mango cubes.
o Additional Toppings: Shredded coconut, toasted almond slices, or granola for added
texture and flavor.
3. Sauce and Drizzles:
o Fruit Coulis: Options like raspberry or passionfruit coulis for guests to drizzle over
their Panna Cotta.
o Chocolate Sauce: A decadent option for those who prefer a richer flavor.
4. Garnish Bar:
o Fresh Herbs: Mint leaves or edible flowers for a decorative touch.
o Powdered Sugar: Optional for dusting over the dessert.

This setup allows guests to customize their Panna Cotta with their favorite fruits, toppings, and
sauces, ensuring a delightful and personalized dessert experience at the buffet.