Here is the incredible menu for our Holiday Fundraiser on 14 Dec - TopicsExpress

Here is the incredible menu for our Holiday Fundraiser on 14 Dec at Maya Resort & Spa: Second Annual Christmas Rotary Fundraiser Buffet 2014 MENU Welcome glass of wine. Starters and salads • Creamy roast pumpkin soup with festive spices and chives (V) • King prawn and avocado cocktails • Camembert, caramelized onion and smoked salmon quiche • Confit of vine ripened baby tomatoes with thyme, olives and goats cheese (V) • Roasted beetroot, feta and mint salad, balsamic dressing (V) • Tomato & orange salad with parsley & citrus dressing (V) • Potato salad with pesto mayonnaise and toasted pinenuts (V) • Radicchio and shaved manchego with sherry vinegar dressing and chives (V) • Green leaf salad with toasted hazelnut dressing (V) Bain-marie (chafing and induction) • Pan fried Snapper fillets with creamy saffron, prawn and basil sauce • Roast loin of Pork with its crackling, Apple sauce, jus • Traditional roasted sweet potatoes (V) • Potato purees (V) • Wild mushroom lasagna with thyme and parmesan (V) • Green and yellow beans sautéed with garlic and parsley (V) • Marmalade glazed carrots (V) Carvery • Whole roasted turkey, caramelized onion, cranberry and pecan stuffing, sage jus • Vegetarian coulibiac of spinach, leeks, herbs, zucchinis and pine nuts (V) (a Russian fish pie typically made with salmon or sturgeon, hard-boiled eggs, mushrooms, and herbs, in a puff pastry shell.) Something sweet (v) • Croqumebouche wreath (Croquembouche is a French dessert made by stacking cream puffs in a conical shape and cementing them together with a toffee. The dessert is typically ornamented with sugared almonds, or other ingredients, and it is designed to be displayed as the centerpiece of a table) • Buche de Noel – Yule log cake with hazelnut ganache (a whipped filling of chocolate and cream, used in desserts such as cakes and truffles.) • Home-style pumpkin pie • Warm Christmas puddings, brandy butter • Eggnog cheesecake with dark cherries and rum glaze • Pistachio and cardamom crème brulee • A Selection of ice creams and sorbets • Fresh tropical fruits For tickets call Sue at 081 238 66349

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