Saffron catering menu - Prestigious menu for special events European style

Choosing the menu will be along side of tasting according to the type of the event.
Drinks: wines from the red and white Barkan series , will be available along the whole event.
Oranges, lemonade and grape juice

Coffee bar, Table cloth and napkins – according to choice
Shehrezad catering will be providing a waiter for every 10 guests

Price per waiter -250 NIS

Handed out snacks

for choice 4


Tempura vegetables with chili sauce
Tempura mushrooms filled with meat
Filled wine leaves with beet and honey sauce
Lamb kebabs with green tehina
Filled plums with meat in honey sauce
Crispy sandwiches topped with smoked salmon
Veal / chicken pate with dried fruit
Mexican Tortilla filled with chili and Chinese vegetables
Roast beef pieces in Dijon mustard
Meat and olives empanadas
Yam empanadas
Chicken wings on a skewer dipped in teriyaki sauce

First dish

6 sorts of salads for choice, served with a selection of breads


Cherry tomato salad with black olives in pesto
Arabic vegetable salad, chopped finely
Baked eggplant with home made tahina
Green leaves with balsamic sauce
Eggplant Caprese salad with tomatoes and fresh basil leaves
Humus salad that we make with mushrooms and onion curls
Fresh grated carrot salad with lemon peel , pepper and chili
Beet cubes with roquette , balsamic and garlic cloves
Spicy/sweet roasted peppers
Stir fried fresh mushrooms with Marcela wine and garlic cloves
Zucchini strips and peppers ,roquette and tomatoes
Stir fried chicken salad with coriander , ginger and spring onion
Baby fennel spiced with mint and balsamic sauce
Yam croissant , glazed with brown sugar
Antipasti (grilled eggplant ,zucchini and peppers)
Stir fried green bins with sesame and soy
Avocado salad with orange )fillets and cashews (in season
Nectarines salad with celery and nuts with mayonnaise
Pasta with cherry tomatoes , basil and black olives
Lettuce with croutons , with light dressing of balsamic or vinaigrette

Main dishes

Choose 3 different types of main dishes when every dish is served to the guest without a choice


Beef:
Entrecote steak served with potato and yam croissant
Sliced beef stew in plum wine sauce, and on top black prunes with white and wild rice
Spanish steak- a slice of beef steak (T Bone)with pepper sauce , on a bed of basmati rice
Veal stew in mushroom sauce and baby onions in red wine, served with egg noodles and Chinese vegetables
Young beef kebab with home made spices , with onion and coriander on a bed of mashed potatoes and root vegetables or mashed yams
Chicken:
Spring chicken glazed with honey and soy with chili sauce on the side, with Portobello mushrooms
Spring chicken steak in the grill with natural sauce , served with spinach pie
Spring chicken with the bone in lime sauce, served with leek and eggplant in tomato sauce
Roasted spring chicken in the oven , filled with onion and mushrooms in apple sauce on a bed of polenta
Chicken escallop in teriyaki sauce
Filled chicken breast with dried mushrooms and pine nuts
Smoked quail tea, served on a bed of mashed potato and leek
Spiced chicken legs on a bed of cuscus with dried fruit
Spring chicken skewer in natural sauce, served with artichoke, olives and a bowl of green tahina
Fish:
Fish fillet in peppers and tomatoes creme
Tilapia fillet in lime, garlic and almonds sauce
Rainbow trout in marnier sauce and capers
Salmon fillet in coconut milk sauce
Salmon on a bed of green bins and sesame
Baked Tilapia with potatoes slices in rosemary and olive oil
(Pastry (alternative dish:
Fillo shell filled with stir fried vegetables and chicken pieces
Flaky pastry ring with chicken liver in blubbery sauce, on a bed of honey and dates
Jerusalem mix on grilled toast and onion curls
A whole eggplant baked and filled with veal meat in goose stock and tomato sauce
Mexican tortilla filled with chicken liver on a bed of stir fried vegetables in chili sauce

Side dishes at the center of the table

3 to choose from: replacement to the side dishes on the plate


White rice with cherries and fried onion
White rice and wile rice
Baby potatoes in thyme and olive oil with chopped garlic cloves
Yam croissant in herbs
Sliced Anna potatoes in olive oil and rosemary
Rice with raisins and red lentils
White rice with coconut and ginger flavor
Ushpelau rice
Fried cauliflower in beer dough
Broccoli in garlic and olive oil
Green bins with red pepper strips and sesame
Dried fruit in prunes and red wine sauce
Stir fried zucchini with soy , dill and red sweet pepper
Glazed Brussels sprout
Cooked olives in tomato and rosemary sauce

Desserts (duet dessert per guest)

Instead of duet, you can take dessert at the center of the table:
Petit four platter + brownies cubes on a personal plate with coffee
Watermelon and melon skewers and halva


Fruit skewer in chocolate fondue +lemon mousse
Strawberry, mango, passion fruit, lemon sorbet + chocolate and halva tartlet
Hot chocolate cake+ a ball of vanilla ice cream
Pavlova in forest fruit sauce +chocolate igloo
Belgian chocolate cake+ grape fruit sorbet on a bed of champagne waves