Which fusion main dishes should be included in the Cocktail Prolonge Menus in the menu planning that reflects the international culinary cultures, which are generally organized in the hotel menus that are appreciated for foreign guests? Examples of desserts and salad varieties...
Cocktail Prolonge Menus
It consists of sample open buffet menu contents, especially among the menu types for hotels. Which salads and hot dishes are included in the Cocktail Prolonge Menus in a professional hotel kitchen organization?
Which fusion main dishes should be included in the Cocktail Prolonge Menus in the menu planning that reflects the international culinary cultures, which are generally organized in the hotel menus that are appreciated for foreign guests?
Examples of desserts and salad varieties used in
Cocktail Prolonge Menus in menu management, which includes fusion effects and components, which are among the best hotel menus ...
Cocktail Prolonge Menus
Option 1
To the tables
Cocktail Olives, Pistachio and Almond Snack Plate, Melon Cheese Cubes, Vegetable Sticks Plate With Dip Sauce
sofas
Chicken Ham Canapé on Brown Bread, Beef Tartar Canapé with Vegetable Garnish, Smoked Salmon Canapé on White Bread, with Horseradish Sauce
Intermediate meals
Vegetable Spring Rolls with Breaded Mozzarella Tomato Sauce and Soy Sauce, Chef's Cheese Pastry Flavored with Spices
Main Dishes
Beefstrogonoff with Vegetable Rice and Baked Potatoes, Creamy Mushroom Sauce, Foil-wrapped Potatoes and Seasonal Vegetables Garnish Chicken “Zurichoise”
Dessert Buffet
Pineapple, Kiwi and Seasonal Fruit Show Cake
Cocktail Prolonge Menus " 2nd Option"
To the tables
Cocktail Olives, Spicy Chips, Double Roasted Salted Walnuts, Pistachio And Almond Snack Plate, Melon Cheese Plate Vegetable Sticks Plate With Dip Sauce
sofas
Smoked Salmon Canapé on French Bread, Beef Ham Wrapped in Gherkin, Roquefort Cheese on Brown Bread, Shrimp with Vegetable Garnish on Toast Bread
Intermediate meals
Lamb with Spice Sauce, Mini Skewers, Shrimp Volovan, Mushroom Breaded with Garlic Mayonnaise, Cheddar Croquettes
Main Dishes
Chicken Emense with Soy Sauce and Rosemary Sauce with Leg of Lamb, Vegetable Casserole, Stuffed Rice and Gartine Potatoes
Dessert Buffet
Eclairs Cake, Poppy Strudel, Mini Fruit Tartelets Other Milk And Pastry
Desserts
Fruits of the Season Waterfall
Cocktail Menus
"Option 1" on Cocktail Menus
To the tables
Cocktail Olives, Mixed Snack Plate, Chips and Vegetable Sticks with Dip Sauce
sofas
Canape with Gherkin Pickled Veal Ham, Feta Cheese Canapé Flavored with Black Seed, Smoked Trout Canapé with Dill on Rye Bread, Olive Paste Canapé Topped with Greens Branches
Hot Hors d'oeuvres
Vegetable Spring Rolls Mini Meatballs with Thyme Sauce Mini Sausage Wrapped in Dough Frit Chicken Wings Flavored with Spices
"Option 2" on Cocktail Menus
To the tables
Cocktail Olives, Mixed Snack Plate Annealed With Alcohol, Spicy Chips And Vegetable Sticks With Dip Sauce,
sofas
Smoked Salmon Mousse with Dill Canapé, Beef Ham Melon Roll Canapé, Chicken Ham Canape with Baby Corn Smoked Trout Canapé on White Bread
Hot Hors d'oeuvres
Mini Mixed Pizza Slices, Mini Hunter Pastry, Chicken Mini Skewers with Special Spice Sauce, İnegöl Meatballs with Special Sauce
Coffee Breaks
Option 1
Tea, coffee
Option 2
Continuous Unlimited Tea - Coffee During the Meeting
Option 3
Tea - Coffee And Dry Cake
Option 4
Unlimited Unlimited Tea, Coffee and Dry Cake throughout the Meeting
Option 5
Tea - Coffee - Cakes, Scones and Cakes
Option 6
Tea - Coffee, Soft Drinks, Pastry, Buns and Cakes
7. Option
Tea - Coffee, Soft Drinks, Cakes, Buns, Cakes, Finger Sandwiches And Colorful Canapes
8. Option
Tea - Coffee, Soft Drinks, Cakes, Buns, Cakes, Finger Sandwiches, Colorful Canapes and Seasonal Fruits
From the fusion kitchens, the special nights organized in hotels and big restaurants are related to the Importance and Features of the Food Menu, and the food concepts that reflect that culture should be used as a fusion. Especially Special Food Sauces should be made for the same purpose.
It is important in terms of guest satisfaction that the same thought is preferred in Banquet Menus and Protocol Services .