hotel cavalieri staff party booklet

The Staff Party Manual

Season’s EatingsWe’re bending some rules this Season

to offer you some extraordinary spreads for your staff

Welcome

We’ve been hard at work this year, preparing something different for you this festive season. As the cover suggests we’re bending some rules, veering away from culinary festive norms. All with one main goal in mind, that you and your colleagues have a great festive gathering, filled with laughter, banter and most importantly great food. And let us not forget the location, ideal for post dinner merriment continuation. So sit back, flip through the pages and glance at the dishes we’ve specially crafted for you.

Paul C. HiliExecutive Head Chef

BuffetMenus

StartersIndulge in an array of antipasti,

tapas, mezes and plattersaccompanied by crispy and composed salads prepared by our garde manger

chefs from a variety of local and international delicacies.

Cream of broccoli soup garnished with English parsley and

herb croutons

Pasta DishesOven baked rigatoni

accompanied by Maltese sausage and rosati sauce

Ricotta ravioliserved with a porcini mushroom sauce and garnished with fresh rocket leaves

Main Dishes Oriental chicken

with coconut milk, spices and honey

Fish fillets stuffed with a salmon mousse and

served with an almond beurre blancBeef casserole

accompanied by steamed white riceCarvery: Roast traditional turkey

served with a cranberry and onion jus, bacon and sausages chipolata

Buttered new potatoes with herbsOven baked potatoes

with fresh garlic and thymeBrussels sprouts with bacon lardons

Panache of vegetables with clarified butter

DessertsFresh fruit

Traditional Christmas desserts A selection of tempting sweet delights including homemade puddings, tarts, gateaux and freshly baked pies from

our patisserie.

Menu One

Welcome drink

25 – 49 pax: 21.50€ per person 50 pax & over: 20.50€ per person

BUFFET MENUS




Roast tomato, basil and cream soup

served with toasted crostini

Pasta DishesFusilli with spicy meat patties and

tomato fonduegarnished with grana padano

cheese shavings

Spaghettiaccompanied by fresh cozze and cooked in a white wine reduction

Main Dishes Poached stone bass

served with local herbs and a fresh lime infusion

Stuffed veal loin with Spanish sausage

accompanied by a caramelised leek sauce

Grilled beef medallions served with a garlic confit

and port wine jus

Carvery: Roast traditional turkey accompanied by a cranberry and onion

jus, bacon and sausages chipolata

Baked potatoes with fennel and fresh rosemary

Herb roasted potatoes

Glazed carrots and peas

Panache of vegetables with clarified butter

Menu Two

Welcome drink

BUFFET MENUS

DessertsFresh fruit


our patisserie.


BUFFET MENUS




Seafood chowder

Live Pasta StationPotato gnocchi

finished with a basil and pine nut pesto cream sauce

Create your own pasta dish from our selection of condiments

and sauces

Main Dishes Grilled beef rib eye

set on a bed of oyster mushrooms and served with a Madeira jus

Seared sea bass filletsserved with a sea urchin cream sauce and garnished with a king prawn confit

Stuffed chicken thighs with Gozo cheese and liver, served with

a mustard cream sauce and set on a bed of vegetables

Carvery: Braised pork belly accompanied by teriyaki sauce



Rosemary roast potatoes

Crushed new potatoes with mustard seeds

Biryani rice

Braised parsnips, mange tout and carrots

Panache of vegetables

Menu Three

Welcome drink

BUFFET MENUS

DessertsFresh fruit


our patisserie.


BUFFET MENUS




Carrot and coriander soup

Live Pasta StationPork and mozzarella cannellonifinished off with a tomato fondue

Create your own pasta dish from our selection of condiments

and sauces

Main Dishes Pan fried red snapper

served with a prawn veloute and garnished with asparagus spears

Chicken rouladewith smoked cheese and served with cashew nuts, wrapped in speck and

puff pastry

Veal strip loinserved with a herb and walnut crust and accompanied by fresh tarragon

and a red peppercorn sauce

Carvery: Roast rib of beef accompanied by a porcini

mushroom sauce



Baked sweet potatoes with caraway seeds

Crushed potatoes with garlic cream Panache of baby vegetables

Grilled parsnips

Menu Four

Welcome drink

BUFFET MENUS

DessertsFresh fruit


our patisserie.

BUFFET MENUS


BUFFET MENUS

Cold DelightsSushi Station

A wide range of sushi including an array of nigiris, sashimis, maki

and special rolls.

SoupHomemade miso broth

accompanied by tofu soya beans, springs onions and wakame seaweed

Hot EntreeGrilled pork satay

served with sweet and sour sauceChicken yakitori

Assortment of mixed tempura vegetables, prawn and squidThai vegetables spring roll

served in our mixed sweet chilli sauce

Main Dishes Steamed jasmine fragrant rice

Stir fried egg noodles with vegetables

Green Thai chicken currywith coconut milk and bamboo shoot

Grilled salmon teriyaki Japanese style

served with sauté vegetables

Beef rogan josh Indian curry cooked with herbs and spices

DessertsBanana fritters

Green tea ice-cream

Rice coconut balls

Menu Five

Sakè wine


BUFFET MENUS

PlatedMenus

PLATED MENUS

Starter Salmon pannacotta

served with a garlic foam and mixed leaves

IntermediateHomemade pecorino and ricotta

cheese raviolitopped with an aubergine caviar,

walnuts and garlic sauce

Main CourseRoast pork fillet

set on dijon mustard mashaccompanied by glazed shallots and

baby vegetables

DessertsDark chocolate and

hazelnut cheesecake topped by a berry compote

Coffee and petit fours

Menu One


Starter Smoked duck

served with a citrus dressing and an onion chutney

IntermediatePorcini and wild mushroom risotto

garnished with parmesan cheese shavings and rucola

Main CourseRoast fillet of beef set on crushed potatoes

accompanied by glazed shallots and baby vegetables and served with a

pinot noir jus

DessertsChocolate and mixed nut tartgarnished with fresh berries and

drizzled by an orange sauce


Menu Two


PLATED MENUS

Starter Chicken roulade

wrapped in speck and set on a mixed leave salad and marinated vegetables

orVegetable millefoglie

consisting of layers of grilled vegetables and mozzarella di bufala, accompanied by rocket leaves, pine

nuts and basil oil

IntermediateJerusalem artichoke soup

garnished with cheese straws and fresh herbs

Main CourseGrilled rack of lamb

infused with fresh garlic and herb crust, set on polenta cake and

accompanied by a port wine jus

orFillet of sea bass

paupiettes filled with spinach and garlic and finished off with a Veronique

sauce. Garnished with scallops.Baby vegetablesFondant potatoes

DessertsA trio of white, dark and bitter

chocolate mousseserved with a cinnamon ice cream and

served in a chocolate squareor

Amarena cherry cheesecake on a spiced biscuit

served with a bitter orange sauce


Menu Three


PLATED MENUS

Standing Up

Standing UpMenus

Assorted CrostiniGorgonzola cheese, tomato and rucola

Marinated prawns and pickled ginger

Hummus and black kalamatta olives

Salami Napoli with dijon mustard and physallis

Cold DelightsChicken mousse and red

caramelised onion duobelle

Strawberry and duck liver corolle

Stuffed mushrooms with blue cheese

topped with almonds

Cream cheese and pistachio cornets

Thai crab meat and green curry salad

Chicken Caesar tart

Menu One

STANDING UP RECEPTION MENUS


Hot ItemsTandoori chicken pieces

Prunes wrapped in bacon

Beef skewers served with sweet chilli sauce

Lamb koftas with minted yoghurt

Meat patties with a bbq sauce

Cheese fondue with felfel poppers

Salmon mousse in a puff roll

Pecorino cheese puffs

Artichoke risotto

DessertsChristmas mince pies and logs

An assortment of fancy cakes


Assorted CrostiniSmoked ham and pecan

Smoked swordfish, tomato and lollo rosso

Marinated vegetables with balsamic and brie cheese

Salami chorizo and dijon mustard

Cold DelightsSmoked salmon gravalax

Quail egg and chicken liver duobelle

Avocado and physallis spoon canapé

Duck liver and dried apricots served in a glass

Ratatouille buches

Crab and dill yoghurt salad

Menu Two



Hot ItemsChicken satay with peanut sauce

Prawns tempura with mango chutney

Pork dumplings served with stir fry vegetables in a cup

Thai fish cakes with sweet chilli sauce

Chicken scrolls

Indian potato samosas

Porcini mushroom turnovers

Chicken risotto

Jalapeno poppers




Assorted CrostiniPecorino cheese, avocado

and lollo rosso

Chicken and guacamole

Beef, leek puree and horseradish

Egg mayo and watercress

Speck, asparagus and lollo bianco

Cold DelightsDuck breast

set on a potato rosti cake

Prawn escabish salad

Crab meat cannelito

Smoked salmon and caviar duobelle

Cream cheese and walnut cornet

Basil and sun dried tomato focaccia

An assortment of sushi accompanied by wasabi, ginger

and soy sauce

Menu Three



Hot ItemsVegetable tempura with soy sauce

Salmon and tiger prawn kebabs marinated with lemon pepper

Thai noodles with chicken

Deep fried homemade calamari with tartar sauce

Mini arancini ragout

Lamb biryani with kashmiri rice

Beef fillet and mixed pepper brochette

with cumin seasoning



Individual pannacottas and mousses

Petit fours


Assorted CrostiniLobster meat, avocado and

lollo rosso

Basil, Rosenberg cheese and Parma ham

Roast beef, lollo rosso and horseradish

Grilled vegetables, feta and branston pickle

Duck breast and cranberry chutney

Bufala mozzarella, tomato and basil

Cold DelightsAvocado and physallis cannelito

Walnut scones with brie cheese and cranberry jam

Spicy salmon scroll

Brunoise of ratatouille vegetables served in a pastry basket

Quail egg with chicken liver pate duobelle

Thai chicken salad

Lamb fillet and focaccia timbale

An assortment of sushi accompanied by wasabi, ginger and

soy sauce

Menu Four



Hot ItemsChicken kebabs

with sweet chilli and lemongrass

Beef kebabs with teriyaki

Thai chicken curry with basmati rice

Beef kibbeh with BBQ sauce

Vegetable spring roll with mango dressing

Maltese pork and pecorino cheese puff

Mussels au gratin

Duck rolls with plum sauce

Porcini mushroom risotto



Individual pannacottas and mousses

Petit fours


Tel: +356 2318 0000 Email: [email protected]

Web: www.cavalierihotelmalta.com

hotel cavalieri staff party booklet

Documents

fresh garlic

variety of local

fresh rosemaryherb

fresh cozze

roast traditional turkey

garde manger chefs

array of antipasti

composed salads