{"id":488,"date":"2014-08-30T11:59:32","date_gmt":"2014-08-30T09:59:32","guid":{"rendered":"http:\/\/wildgoosecafe.co.za\/?page_id=488"},"modified":"2014-08-30T11:59:32","modified_gmt":"2014-08-30T09:59:32","slug":"speciality-plated-menu","status":"publish","type":"page","link":"https:\/\/wildgoosecafe.co.za\/?page_id=488","title":{"rendered":"Speciality Plated Menu"},"content":{"rendered":"

Formal Plated Chef\u2019s Speciality Menu<\/span><\/em><\/h1>\n

R345 pp<\/span><\/span><\/p>\n

Starter Selection<\/span><\/h2>\n

(Choose 1 dish from the following)<\/span><\/span><\/p>\n

Beef Carpaccio<\/span><\/strong><\/p>\n

Thinly sliced Beef Carpaccio marinated in Extra Virgin Olive oil, Sundried Tomatoes, <\/span><\/p>\n

Capers and Olives, s<\/span>erved with shavings of Parmigiano Reggiano<\/span><\/p>\n

Parma Ham<\/span><\/strong><\/p>\n

Thinly sliced Italian Parma Ham garnished with delectably sweet melon<\/span><\/p>\n

Wrapped Asparagus<\/span><\/strong><\/p>\n

Fresh Asparagus wrapped in succulent Black Forest ham. Garnished with finely diced tomatoes. <\/span><\/p>\n

Finished with a sprinkling of Balsamic Vinaigrette.<\/span><\/p>\n

Chicken and Veggie Wrap<\/span><\/strong><\/p>\n

Crisp Julienne of Soy and Ginger marinated vegetables flash fried with chicken <\/span><\/p>\n

in a sesame flavoured wok, s<\/span>erved on Jasmine flavoured fried noodles.<\/span><\/p>\n

Smoked Salmon Mousse<\/span><\/strong><\/p>\n

Smoked Salmon Mousse encased in hot Smoked Trout. <\/span><\/p>\n

Topped with a fresh ensalada of Apple, Dill and Celery.<\/span><\/p>\n

Smoked Salmon and Mascarpone<\/span><\/strong><\/p>\n

Softly blended mixture of Cream Cheese, Mascvarpone, Cr\u00e8me fraiche and snipped Chives. <\/span><\/p>\n

Set in a Salmon lined timbale, with a seasonal salad and Horseradish mayonnaise.<\/span><\/p>\n

Butternut Soup<\/span><\/strong><\/p>\n

Roasted Butternut soup infused with Coconut milk. Garnished with a swirl of cream.<\/span><\/p>\n

Sprinkled with finely chopped parsley.<\/span><\/p>\n

Vichyssoise Soup<\/span><\/strong><\/p>\n

The classic Vichyssoise soup made from potatoes and leeks. <\/span><\/p>\n

Topped with creamy Brie cheese and garnished with Olive oil roasted croutons<\/span><\/p>\n

Ragout<\/span><\/strong><\/p>\n

Classic Ragout wrapped in perfectly grilled seasonal vegetables.<\/span><\/p>\n

Topped with shavings of sweet cucumber and finished with a drizzle of balsamic reduction.<\/span><\/p>\n

Marinated Mozzarella Salad.<\/span><\/strong><\/p>\n

Fresh Buffalo mozzarella cheese layered with plum tomatoes.<\/span><\/p>\n

Garnished with Calamata olives, Pine nut Pesto and a chifanade of Basil.<\/span><\/p>\n

Drizzled with extra virgin Olive oil and a balsamic reduction.<\/span><\/p>\n

All starters are accompanies by a selection of freshly baked breads <\/span><\/strong><\/p>\n

including olive oil infused Ciabatta bread.<\/span><\/strong><\/p>\n

 <\/p>\n

Main Course Selection (Choose 2)<\/span><\/h2>\n

Fire Roasted Mediterranean Style Beef Fillet<\/span><\/strong><\/p>\n

Complimented with gateau potatoes, a sprinkling of crisp garden and char-grilled veggies.<\/span><\/p>\n

Finished with a fine claret reduction.<\/span><\/p>\n

Beef Tenderloin \u201cEspanol Style\u201d<\/span><\/strong><\/p>\n

Whole beef rolled in a cracked Black Pepper and a hot Jalape\u00f1o marinate, s<\/span>eared and flamed in a skillet.<\/span><\/p>\n

Sliced onto a ragout of wild mushrooms and finished with a sauce of Madeira style chicken livers.<\/span><\/p>\n

Rack of Lamb<\/span><\/strong><\/p>\n

Crown rack of Lamb styled around a Brinjal, Napolitana and sweet potato Mille-Feuille.<\/span><\/p>\n

Garnished with French beans and laced with Rosemary Jus.<\/span><\/p>\n

Seafood \u201cDu-Jour\u201d \u2013 additional R40 pp<\/span><\/strong><\/p>\n

Fresh grilled line fish with 6 Queen Prawns, s<\/span>erved with a lemon butter Beurre blanc and garnished with Sauteed Mussels.<\/span><\/p>\n

Supreme of chicken \u201cForrestiere\u201d<\/span><\/strong><\/p>\n

Breast of chicken filled with a wild Mushroom mousse, w<\/span>ith pilaf rice and seasonal vegetables.<\/span><\/p>\n

Served with a Sherry cream sauce<\/span><\/p>\n

Norwegian Salmon<\/span><\/strong><\/p>\n

Pink darne of Salmon with a light Pepper crust.<\/span><\/p>\n

Served on a bed of vegetable noodles and a lemon and thyme Beurre blanc.<\/span><\/p>\n

Grilled West coast Kingklip<\/span><\/strong><\/p>\n

Perfectly grilled Kingklip basted in a white wine and lemon butter sauce, s<\/span>erved on a delicious potato mash.<\/span><\/p>\n

Accompanied by seasonal roasted vegetables and finished off with crispy fried Basil.<\/span><\/p>\n

Italian Fillet en Croute<\/span><\/strong><\/p>\n

Beef fillet topped with Spinach and Ricotta, encased in flaky pastry.<\/span><\/p>\n

Served with char-grilled veg and roasted Parisienne potatoes draped in a Red Wine sauce.<\/span><\/p>\n

Seared Kingklip on a bed of Spinach Risotto.<\/span><\/strong><\/p>\n

With a crisp vegetable m\u00e9lange and Champagne Chive cream<\/span><\/p>\n

Sole \u2018Meuneire\u2019<\/span><\/strong><\/p>\n

Pan-fried, dressed with parsley coated lemon segments.<\/span><\/p>\n

Served with Almond flavoured vegetables, pilaf rice and a lemon butter sauce.<\/span><\/p>\n

Succulent Chicken Breast stuffed with feta and spinach.<\/span><\/strong><\/p>\n

Served on a bed of Pesto Penne with char-grilled Mediterranean vegetables<\/span><\/p>\n

Chicken Curry.<\/span><\/strong><\/p>\n

A classical duo flavoured with sweet Peppers and Pernod.<\/span><\/p>\n

Accompanied with Pilaf rice and garden fresh vegetables<\/span><\/p>\n

Skilleted Fish \u201cCajun Style\u201d<\/span><\/strong><\/p>\n

Fresh linefish Du Jour, lightly blackened and seared on a griddle.<\/span><\/p>\n

Atop a bed of Cajun dusted and crisply fried vegetables, s<\/span>erved with Couscous and a Soy butter sauce.<\/span><\/p>\n

Butternut Pansotti with Ricotta and Gorgonzola<\/span><\/strong><\/p>\n

Home made filled pasta half moons, topped with a Butternut and B\u00e9chamel sauce.<\/span><\/p>\n

Finished with splashes of fresh Tomato, Pesto and Blue Cheese crumbs<\/span><\/p>\n

Stuffed Brinjal<\/span><\/strong><\/p>\n

Oven baked Brinjal filled with perfectly roasted vegetables, t<\/span>opped with a cheese crust and baked in the oven.<\/span><\/p>\n

Finished off with a Balsamic reduction and garnished with Chives.<\/span><\/p>\n

 <\/p>\n

Dessert Selection <\/span><\/h2>\n

(choose 1 dish from the following)<\/span><\/strong><\/p>\n

Cr\u00e8me Brulee<\/span><\/strong><\/p>\n

Traditional Egg Custard made with cream topped with a blackened sugar crust<\/span><\/p>\n

Marinated Strawberries and Ice-Cream<\/span><\/strong><\/p>\n

Fresh chilled Strawberries marinated in fine old Brandy.<\/span><\/p>\n

Served with a scoop of vanilla ice-cream on a pool of Cr\u00e8me Anglaise<\/span><\/p>\n

Poached Pears and Wild Berries<\/span><\/strong><\/p>\n

Small whole pears gently poached in Red Wine, s<\/span>erved on a bed of Wild Berries and Cr\u00e8me Anglaise<\/span><\/p>\n

Black Forest Gateau<\/span><\/strong><\/p>\n

Our version of a German chocolate mousse made with Kirsch and vanilla Bavarois, Cherries, fresh cream and <\/span><\/p>\n

fine Chocolate shavings to garnish<\/span><\/p>\n

Italian Tiramisu<\/span><\/strong><\/p>\n

An Italian Cheesecake made with Mascarpone cheese and Boudoir Biscuits soaked in Espresso-Brandy syrup and decorated with a coffee glaze, garnished with a chocolate coffee bean.<\/span><\/p>\n

Fridge Picasso<\/span><\/strong><\/p>\n

A white Chocolate Mousse loaded with chunks of home-made fudge and Cape Velvet liqueur, painted with a white chocolate glaze and whirls of dark chocolate by Picasso himself.<\/span><\/p>\n

Strawberry Cheesecake<\/span><\/strong><\/p>\n

Strawberry cheesecake made with Strawberry pieces, over a butter biscuit base, wrapped in a thin vanilla Swiss role, glazed with a Strawberry Coulis and a single baby strawberry.<\/span><\/p>\n

Cheese Platter<\/span><\/strong><\/p>\n

An assorted cheese board made with a combination of the finest local country cheeses <\/span><\/p>\n

accompanied buy savoury biscuits and preserves<\/span><\/p>\n

Chocolate Mousse<\/span><\/strong><\/p>\n

A light and creamy rich Chocolate Mousse sprinkled with shavings of chocolate <\/span><\/p>\n

and garnished with fresh berries<\/span><\/p>\n

Malva Pudding<\/span><\/strong><\/p>\n

Hot and sweet sticky Malva Pudding served with home made vanilla custard<\/span><\/p>\n

Fruit Salad<\/span><\/strong><\/p>\n

Fresh Fruit Salad made with only the best selection of fruit served with creamy vanilla ice cream<\/span><\/p>\n

Cr\u00e8me Caramel<\/span><\/strong><\/p>\n

A gorgeously sweet and creamy Cr\u00e8me Caramel served in a bed of rich caramel sauce<\/span><\/p>\n

Brandy Pudding<\/span><\/strong><\/p>\n

Rich home made Brandy Pudding flamb\u00e9ed on the table and served with a rich vanilla custard<\/span><\/p>\n

Bread and Butter Pudding<\/span><\/strong><\/p>\n

The favourite old-fashioned baked bread and butter pudding baked in creamy vanilla custard <\/span><\/p>\n

and sweet raisons to make it a true classic<\/span><\/p>\n

Milk Tart<\/span><\/strong><\/p>\n

The South African classic Milk Tart with a crunchy pastry base baked in Cinnamon infused custard dusted with icing sugar and cinnamon<\/span><\/p>\n

Apple Crumble<\/span><\/strong><\/p>\n

The best Apple Crumble with a crunchy pastry base, l<\/span>emon and spiced baked apples and the perfect buttery crumble.<\/span><\/p>\n

Accompanied by creamy vanilla ice cream<\/span><\/p>\n

<\/h3>\n

Please refer to our ‘function menus’ page for detailed information regarding the setup and serving instructions pertaining to function menus.<\/em><\/h3>\n

Note: This menus is only available for groups of less than 50 people<\/em><\/h3>\n

Note:<\/p>\n

\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Formal Plated Chef\u2019s Speciality Menu R345 pp Starter Selection (Choose 1 dish from the following) Beef Carpaccio Thinly sliced Beef Carpaccio marinated in Extra Virgin Olive oil, Sundried Tomatoes, Capers and Olives, served with shavings of Parmigiano Reggiano Parma Ham Thinly sliced Italian Parma Ham garnished with delectably sweet melon Wrapped Asparagus Fresh Asparagus wrapped […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/wildgoosecafe.co.za\/index.php?rest_route=\/wp\/v2\/pages\/488"}],"collection":[{"href":"https:\/\/wildgoosecafe.co.za\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wildgoosecafe.co.za\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wildgoosecafe.co.za\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wildgoosecafe.co.za\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=488"}],"version-history":[{"count":0,"href":"https:\/\/wildgoosecafe.co.za\/index.php?rest_route=\/wp\/v2\/pages\/488\/revisions"}],"wp:attachment":[{"href":"https:\/\/wildgoosecafe.co.za\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}