Banquet Menu

Banquet Menu

The Banquet Sales coordinator coordinates with the Chef to prepare a choice of two table d’hôte menus or give suggestions for a buffet. This makes it convenient for the customer who is always looking for suggestions, and the chef who plans meals keeping in mind factors such as availability of raw material, cost and preparation times. Atypical table d’hôte menu would include

APPETISER

SOUP

ENTRÉE

VEGETABLE

SWEET DISH

COFFEE

Sample banquet Table d’hôte menu

Mushroom with Tomato & asparagus salsa

**

Creme  of Broccoli

**

Grilled salmon bois bourdon

Grilled Mediterranean Vegetable Salad

Minted Cous Cous

Rolls and Butter

**

Mandarin Gauteau with Apricot coulis

**

Coffee

Sample Banquet Indian Table d’hôte Menu

Tandoori Chicken Tikka

Tandoori Paneer Tikka

**

Mulligatawny Soup

With wild rice garnish

**

Kadai Chicken

Mutton do piazza

Mixed Veg Jhalfrezi

AlooDum

Dal

**

Shahi Tukda

**

South Indian Coffee

 Sample Banquet buffet Luncheon Menu

Appetizers

Terrine of grilled Salmon

Stuffed Tomatoes

Shrimp Salad

Soup

Consomme Florentine

Salad Buffet

Grilled and Marinated vegetables Landmark Caesar Salad

Curried Rice Salad with Pineapple

Farfalle with tomatoes, basil &ham

Spicy beef salad with sesame seeds

The maincourse in Silver Chaffing Dishes

Fillet of brille with an herb crust, spinach, and new potatoes

Ragout of chicken and button mushrooms

Pearl onions and red wine sauce

Lentil and potato scented with turmeric and cumin

Desserts

Seasonal fruit tranche

Individual sherry trifle

Frangipane tart

Freshly brewed coffee

Sample Banquet Dinner Buffet Menu

Cold Buffet

Scottish Salmon

Herrings and prawn Roll

Smoked trout fillets

Supreme of Chicken Jardinière

Honey glazed ham with asparagus

Salads

Flaked salmon with fine beans and lettuce

Pasta with pesto dressing

Artichoke and marinated peppers

Chef’s green salad with vinaigrette dressing

Hot Buffets

Oriental beef with water chestnuts and cashew

Seafood fricassee

Corn fed chicken with red wine sauce

Roast Lamb with mint sauce

Desserts

Summer pudding with Drambuie cream

Seasonal fruits

Baked apple and sultana cheese cake

Filtered coffee

Amit Kumar
Amit Kumarhttps://hmhelp.in
Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.

Latest Articles

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

 As ice creams move down the scale from premium,...

Ice Sculptures

Ice Sculptures The Ice sculpture is the highlight of any...

Function of menu

Menu is a very important tool for the operation...

Related Articles

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD & BEVERAGE DEPARTMENT This department consumes approximately 25% of the total energy cost so the opportunities to...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie in when and how the sugar is added: French Meringue This uncooked meringue is the one most...